How to cook large white beans. How long should you cook beans without soaking?

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Not every housewife knows how to cook beans for various dishes and different types. There are more than two hundred types of beans in nature. There are white and red beans, black and purple beans, green beans and legumes, and there are even certain types of decorative and fodder beans. The most popular and widespread type of bean is considered to be red beans under the Kidney variety. Many people love beans, because they are not only tasty, but also very beneficial for our health and the body in particular.

In terms of protein content, beans can easily compete with meat products, so bean dishes are regular guests on vegetarian and Lent tables. The beans have a pleasant taste with nutty notes, which makes it possible to combine them with various seasonings, as well as prepare some sauces based on them.
First of all, to cook beans, you will need the beans themselves, a colander, and also a wide saucepan in which the cooking process will actually take place.

• First, the beans must be cleaned of mechanical impurities. To do this, pour the beans onto the kitchen table and separate any debris and various pebbles from them, and also throw out the beans that are not suitable for cooking (old or wrinkled, or with other flaws).
• Then start washing the beans. Place it in a colander and rinse thoroughly under plenty of running water.
• Now the beans need to be soaked for about 8 hours, it is better to do this overnight. Place the washed beans in a saucepan and fill them with water. There should be twice as much water as the beans themselves.
• After eight hours, drain the beans and refill them with the same amount of clean water. Place the pan on the fire, bring to a boil, then reduce the heat and continue cooking the beans for an hour.

I would like to note that this principle can be used to cook not only red beans, but also regular white ones. There are no significant differences in this process. But there is not always enough time left to soak beans for eight hours, because sometimes there is a need to cook beans for a certain dish as quickly as possible.

How to cook beans if you don't have time to soak them? Try the following tip.

Step 1

Pour water into a large saucepan, boil it, and add the washed beans to the boiling water.

Step 2

Close the pan with a lid and bring the beans to a boil again, after two minutes turn off the heat and leave the pan with the lid on in a warm place for an hour.

Step 3

The vast majority of people love red borscht. Moreover, this first course can be prepared either with the addition of meat (in broth) or without it - this is according to everyone’s taste, the taste will not change from this. But if you cook borscht without beans, the end result may be a little disappointing, because it is beans that give red borscht the taste of completeness. Let's try to figure out how to cook borscht with beans.

You'll need:

• A glass of legumes;
• 300 grams of meat - this is provided that you decide to cook borscht with meat, but if not, then you can skip this point;
• Medium size potatoes (3 pcs.);
• Half a head of cabbage;
• One carrot and one medium-sized onion;
• Small beets (2 pcs.);
• Large tomato (2 pcs.);
• One bell pepper:
• Salt and pepper;
• Spices;
• Fresh greens.

Cooking sequence:

• In the evening, soak the beans in cold water to soak.
• The next day, cover the meat with cold water and cook on the fire. After the water boils, reduce the heat, skim off any foam that has formed and leave to simmer until the meat is half cooked.
• Then add pre-soaked beans to the meat and continue cooking until the meat and beans are cooked.
• Place the potatoes, cut into small pieces, into the boiling broth.
• Separately, in a frying pan in vegetable oil, fry the diced onion and grated carrots. Add the vegetables to the pan with the remaining ingredients and cook until the beets are tender.
• Then fry the grated beets in vegetable oil. Add a little salt and a pinch of sugar to the frying pan where the beets are fried, stir, cover and continue to simmer until the beets are ready.
• Add shredded cabbage, stewed beets, bell peppers cut into strips, and diced tomatoes to the pan. Mix the ingredients, salt the borscht, add bay leaf and other spices to taste. Boil the borscht for five, then add finely chopped herbs to it, cover with a lid and leave to steep for another 7-10 minutes.

The bean borscht is ready. Serve red borscht with a spoonful of sour cream.

You will need:

• Beans (250 g);
• Potatoes (2 pcs.);
• A few tablespoons of vegetable oil;
• Onion head;
• One and a half tablespoons of vinegar;
• A bunch of fresh parsley or cilantro;
• Salt.

Cooking sequence:

Cook the beans according to the instructions described above. Make the recipe on a day when you have time so you can pre-soak the beans the night before. So in the future your salad will turn out to be especially tasty and tender. Cook the beans until soft, then strain.

Separately, boil the potatoes and cut them into small cubes. Using the same principle, chop the onion.

Mix the salad ingredients, add salt and pepper to taste, and finely chopped parsley. Season the salad with a few tablespoons of vegetable oil and a small amount of vinegar, which can easily be replaced with lemon juice. Bon appetit!

Check out the recipes and cook.

It is no secret that before cooking legumes, it is necessary to carry out a number of necessary manipulations so that enzymes that affect increased gas formation are released from them. Therefore, it will be useful to learn how to quickly cook beans if you urgently need them as an ingredient for any dish.

Beans are considered one of the slowest foods to cook. But what to do if you urgently need it, and there is very little or no time for preparation? Then try cooking beans without soaking. Cooking methods vary slightly depending on its type.

Beans are one of the most popular members of the legume family.

There are also a few secrets to keeping beans tasty and attractive in appearance, if that's important to you.

• Fill the beans with water at the rate of 1:4. Add a tablespoon of sugar there. The most ordinary white sand, not brown, will do. On the stove, turn the heat to high, and then when the water boils, turn the heat down to medium. The beans will soften quickly: red beans will be ready in half an hour, and white or black beans in 40-50 minutes.
• To make the beans cook faster, place a small leaf of dried seaweed in the pan. Nori seaweed, used to make Japanese rolls, is also suitable. Bring the beans to a boil, then reduce the heat to medium and simmer the beans for half an hour.
• If you know you'll need to cook beans but don't have time to soak them, there's another method you can use. Place the beans in bags and place them in the freezer. When it's time to cook, remove the beans from the refrigerator without defrosting them first. Immediately put it in cool water, bring to a boil and cook for half an hour over medium heat. Don't forget to check readiness half an hour after boiling.

Red beans

The red beans are washed and filled with water in a saucepan so that it covers the beans by a couple of centimeters. Bring to a boil and cook for 3 minutes. After this, the water is drained from the pan, and new water is added instead. The beans are brought to a boil again. Turn off the stove and soak the beans for half an hour, covered.

After the specified time has passed, change the water and boil the beans again over medium heat for fifty minutes. There is no need to overcook the beans, so cook the beans in unsalted water. After this, the beans are ready to serve or add to other dishes.

White beans

There are two ways to cook white beans. The first involves pouring cold water and cooking over medium heat. After the water boils, change it and bring it to a boil again. The procedure is repeated as many times as possible until the beans are fully cooked. This can be determined by its softness: if the beans pierce easily on a fork, then they are ready.

The second method is even simpler. To achieve the desired result, add a pinch of soda to the water where the beans are boiled, and then at the very end a little lemon juice to neutralize the effect of the alkali. This is necessary so that the taste does not deteriorate.

Remember that beans should be salted only at the very end of cooking. Otherwise, cooking will slow down and you will waste time.

Microwave without soaking

Place the beans in any microwave-safe container. For example, this could be a deep glass bowl or plate. We rinse the beans under cold water, pour them in and cook the beans in the microwave for ten minutes at the highest power of the device.

After the specified time has passed, remove the bowl, stir the beans well and put them back in the microwave for 15-20 minutes. Then take out a plate, add salt and let the beans cook for another 5 minutes. Remember that salt tends to delay the cooking process. Therefore, you should not add salt to the beans before.

In a slow cooker

Undoubtedly, multicooker owners are luckier than others. Indeed, in this unique device you can prepare almost any dish. You can also cook beans in it without pre-soaking.

This method is suitable for cooking both red and white beans. Calculate the correct amount of beans to prepare - 100 grams for each liter in the bowl. Pour in the beans, set the “Cooking” or “Stewing” mode for forty minutes. After this time, open the lid and check if the beans are ready. If not, then change the water and set the previous cooking mode again. The test can be done in two ways: bite through or crush the bean with your fingers. Ready beans will squash easily.

How to quickly cook beans in a pressure cooker?

A pressure cooker is another miracle of modern kitchen appliances, which allows you to significantly save time allotted for cooking. Rinse the beans with cold water and drain them in a colander. Remove all broken beans and unnecessary debris.

To prevent the skin from bursting during cooking, add one teaspoon of salt and 4 cups of water per cup of beans. The next steps will depend on what type of pressure cooker you are using.

1. If this is a mechanical (stovetop) device, then pour the beans inside, fill with water and close the lid. Once the pan is under pressure, turn off the heat on the stove and let the beans sit for a couple of minutes. Then open the lid and pour cold water on it. At the same time, try to do this so that moisture does not get on the valve for steam release.
2. The following method is suitable for cooking in an electric pressure cooker. Place the beans inside, fill them with water and set the valve to the “Pressure” position. Use any program that allows you to keep the beans in this state for two minutes. After completing the mode, immediately release the pressure using any method available in your device. Open the lid, drain the beans in a colander and rinse them with cold water. The beans are completely ready for further use, as with regular soaking for several hours.

Today we will figure it out how to cook red beans correctly(you can take kidneys). In general, beans are soaked in water for 6-8 hours and boiled for 1 hour. Cook white beans you need at least 50 minutes, pre-soaking for 6-8 hours, and if you do not soak, the cooking time will last up to 1.5-2 hours. In a slow cooker, the beans should be cooked in the “stew” mode for 1.5 hours.

How to cook beans

How long should you soak the beans?

1. Before cooking, sort the beans, wash them and soak them in cold water for 6-8 hours. For 1 cup of beans you need to take 2 cups of water.
2. After three hours, drain the water and soak the beans in a new one.
3. Before starting cooking, drain the water again and add a new one to the pan, calculating 3 cups of water for 1 cup of beans.
4. Place the pan on low heat; as soon as the water boils, drain the water and add clean water in the same proportion.
5. Cook beans for 1 hour. To prevent the beans from darkening, you do not need to cover the pan with a lid. At the very beginning of cooking, you can add a couple of tablespoons of vegetable oil to the beans, then they will cook at a temperature above 100 degrees and will become more tender and soft.
6. 10 minutes before the end of cooking, salt the beans, the proportion is: 1 cup of beans - 1 teaspoon of salt. If you followed these simple rules, your beans are cooked!

What you need to know about beans?

How to quickly soak beans before cooking

Before cooking, the beans can be soaked quickly.

1. We sort out the beans and wash them, put them in a saucepan, fill them with water in a ratio of 3 to 1.
2. Bring to a boil over low heat, and then cook over high heat for 5 minutes.
3. Remove the pan from the heat and steep the beans in the same broth for 3 hours. And only then can you start cooking the beans. Fill it with clean water and cook for 1 hour.

Correct proportions of beans

1. 200 grams of beans are placed in a glass.
2. During cooking, the beans increase in size by 2-3 times.
3. For two servings of bean side dish, it is enough to take 1.5 cups of beans.
4. To cook 1 cup of beans, you need to take 3 cups of water. Proportion 1 to 3.

Important when cooking beans

Beans should not be soaked for more than 10 hours, as the fermentation process may begin. In the summer, after soaking the beans, we put them in the refrigerator so that they do not start to sprout.

1. It is important to cook the beans until fully cooked, as these raw beans contain substances harmful to the human body.
2. It is not necessary to soak white beans before cooking; you can cook them immediately, but a little longer.
3. The sign of ready beans is their softness.
4. Beans should be salted at the end of cooking, as salt slows down the cooking process.

Benefits of beans

Beans contain a lot of vegetable protein and are also considered the second most amino acid-rich product after meat.

100 grams of green beans contain 20 milligrams of vitamin C, as well as PP, B1 and B2.

Beans are good for skin health; when cooked, they do not lose their good properties.

Calorie content of red beans is 292 kcal.

Boiled bean salad

Ingredients

• Red beans – 150 grams
• Marinated champignons – 100 grams
• Red onion - 1 piece
• Mayonnaise - 2 tablespoons
• Parsley - to taste
• Olive oil - 2 tablespoons
• Salt and pepper

Preparation

1. First you need to boil the beans, then put them in a colander to cool.
2. Peel the onion and cut it into half rings. Fry until golden brown.
3. Take a salad bowl, lay out onions and beans, add chopped champignons, salt, pepper, add herbs and season with mayonnaise. Boiled bean salad ready for the table!

Vegetable puree with white beans

Ingredients for mashed potatoes with boiled beans

• White beans - 300 grams
• Onion - 1 piece
• Tomatoes - 4 pieces
• Carrots - 1 piece
• Garlic - 2 cloves
• Sugar – 1 teaspoon
• Lemon – ½ piece
• Parsley - 10 grams
• Salt and pepper - to taste

How to cook vegetables with boiled beans

1. Pre-soak the beans, then cook for 40 minutes (not until fully cooked).
2. Pour boiling water over the tomatoes and remove the skin, grind the pulp in a blender.
3. Peel the onions and carrots, finely chop the onion, and three carrots.
4. We clean the garlic and put it through a press, wash the parsley, dry it and chop it.
5. Pour oil into the pan, add onion and fry for 5 minutes, then add garlic, carrots, sugar, tomatoes, squeeze out the juice from the lemon. Simmer for 15 minutes.
6. Add the beans, mix well and pour in enough water to completely cover the beans. Cook for 1 hour.
7. Serve vegetable puree with white beans with fresh parsley and lemon zest. It turns out tasty and healthy.

You can make soups, hot dishes, salads and snacks from beans. The main thing is to soak the grains in advance so that they cook faster. Choose white or red beans and complement them with vegetables, spices, meat and whatever else you have around the house.

Bean dishes: how to prepare a delicious side dish

Photo by Shutterstock

How to cook delicious white beans

One of the simplest and most delicious bean dishes is soup. It can be supplemented with a variety of spices and vegetables. Try making a light Italian-style chowder; it cooks quickly and is good both in winter and summer.

You will need: - 1 cup dry white beans; - 1 large onion; - 3 cloves of garlic; - 300 g of a mixture of frozen vegetables (carrots, celery, leeks); - 3 tomatoes; - 200 g white cabbage; - parsley and basil; - olive oil; - salt; - freshly ground black pepper.

Soak the beans overnight in cold water. The next day, replace the water with fresh water and cook the beans until soft. Finely chop the onion and garlic and quickly fry in a pan in olive oil until golden brown. Chop the cabbage into thin strips and add to the onion. Add frozen vegetables and, stirring, simmer the resulting mixture until tender.

Pour boiling water over the tomatoes, remove the skin and chop the pulp. Chop parsley and basil. Pour 1.5 liters of hot water into a saucepan with vegetables, add tomatoes and herbs, bring everything to a boil. Grind half the cooked beans into a puree. Add puree and whole beans to the soup and heat for a few more minutes. Serve the finished soup with fresh sour cream and toasted white bread.

Instead of tomatoes, you can add tomato paste to the soup.

Red beans with ham

Red beans are also easy to prepare and make a great appetizer or side dish. And if you add meat or ham to the beans, it can be served as an independent dish for a home-made lunch or dinner.

You will need: - 500 g of dry red beans; - 400 g lean ham; - 1 onion; - a pinch of lemon zest; - 0.5 cups of tomato juice; - green onions; - vegetable oil; - salt; - freshly ground black pepper; - red pepper.

Soak the beans for several hours, then add fresh water, boil until tender and drain in a colander. Finely chop the onion and fry in preheated vegetable oil. Chop the ham into thin strips and add to the onion. Then add the cooked beans to the mixture. Pour in tomato juice. Season with salt and pepper, add a little lemon zest, stir and simmer for 5-7 minutes.

The ham in the recipe can be replaced with smoked sausages - the dish will acquire a pleasant smoky flavor

Beans can be either an independent dish or a component of salads. It contains many useful vitamins and microelements that can be preserved by knowing how to cook beans so that they remain nutritious and tasty. Let's consider options for preparing this type of legume.

How to cook beans correctly

Beans are a product that requires special knowledge regarding its preparation. The most important point in the heat treatment of these seeds is time. Find out how long to cook your beans so they don't turn into an unappetizing mess or remain hard.

According to culinary specialists, there are as many answers to this question as there are varieties of beans and methods of preparing them. Let's look at the basic rules that will reveal the secret of how to cook bean pod seeds:

1. Don't mix different types of beans.
2. Go through them and remove any debris.
3. Rinse them and soak in water (3 to 12 hours).
4. Boil water: pour water into a saucepan at the rate of 250 g of beans per 2 liters of water.
5. Pour in the beans, add salt, and simmer over low heat.

The cooking time for beans depends not only on the size of the grains, but also on their density. To know how long the beans are cooked, pay attention to their color:

1. After soaking, red beans will cook in 50–70 minutes, without it - in 2–2.5 hours. When cooking, you can use tomato juice, bay leaf, and spices. The same mechanism works in cooking black beans.
2. White beans will cook without soaking. It is sugary, so it boils quickly. 30 minutes after boiling, check its readiness. Take the time to avoid making a puree.
3. Pinto (variegated) beans cook very quickly (30-40 minutes), but require a long pre-soaking (up to 12 hours).
4. To cook green beans, choose young and tender pods. The duration of their preparation is no more than 7–8 minutes. They should retain their elasticity, but at the same time lose their original rigidity.

Prepare delicious bean dishes: stew them in tomato with onions and garlic, make stewed beans with ribs, prepare meat and lean (with mushrooms) salads. These grains are good as a side dish and are indispensable in complex dishes.

How to quickly cook beans

If you need to speed up the process of cooking beans, here are five ways to solve this problem:

1. Sort and wash the seeds. Pour cold water over them and cook over high heat after boiling for 15 minutes. Drain the water and fill with new water. Cook over medium heat. Salt the beans at the end of cooking because salt slows down the process.

Note. You can speed up cooking by softening the water first. To do this, add ¼ tsp before starting cooking. soda Finally, neutralize it with lemon juice (1 tsp).

1. To cook the beans quickly without soaking, add pre-dried sea kale leaves to them. In this case, the cooking process will take about 40 minutes.
2. To speed up heat treatment, use a microwave. Fill the beans with water and place in the machine for 10 minutes. Remove, add salt and stir. Cook for another 20 minutes.
3. The same can be done in a slow cooker (Stewing mode) or pressure cooker. Cooking the beans this way will take 30 minutes.

When buying or growing beans, ask about their biological properties and how long they should be cooked. Now there are many species on the market that breeders have bred specifically to reduce the cooking time of these legumes.

Bon appetit!