Features of cooking beans in a slow cooker

Beans are a valuable food product rich in protein.It can be eaten as a side dish for the main course (for example, meat or fish) or as an independent snack. And also legumes can be added to soup, salad and any other dishes - gourmet experts and gourmets even manage to cook desserts from it.

This product is indispensable during fasting or for those people who do not eat animal products. It will help fill the lack of protein in the human body.

However, in the diet of the Russian people, beans are a rather rare dish. It's all about the duration of its preparation. To speed up this process will help technological devices of our time, namely: multicookers.

To learn how to cook legumes in a slow cooker, as well as useful tips and cooking details, read our material.

The saturation of beans with proteins reaches the same indicator for meat or fish. In addition, acids, vitamins of group B, and also vitamin C, cellulose are a part of the specified sort bean.

And it also contains various beneficial trace elements: iron, sulfur, zinc, chlorine, calcium, magnesium, potassium, and many others. There is a striking difference in the caloric content of different types of beans. So, for 100 grams of white accounted for 102 calories. And for red, this figure is 292 kilocalories.

One of the easiest ways to cook this kind of legumes is to boil in a slow cooker.

For the preparation we need:

• 1 cup of beans;
• 5 glasses of purified water;
• salt.

Cooking procedure

• As you know, you can’t cook raw beans right away - first you need to soak them in cool, purified water (we pour enough water so that it covers the beans).
• Soak time - 8-9 hours (you can soak beans for the night).
• After the soaking time, the water should be drained.
• The soaked beans are placed in a multicooker container, and then we fill it with fresh purified water. At the same time, add salt to taste in the dish.
• Boil should be on the mode of "quenching." The cooking process takes about 1-1.5 hours.
• Readiness of legumes can be determined by structure and taste (at least they should be soft). In general, the multicooker beep will inform you about the end of the cooking process.

Everything is ready for use. Enjoy your meal!

If you do not want to eat beans as a side dish, and want to turn it into a separate dish, then you will need the recipes below.

To prepare you will need:

• 1 cup of beans;
• carrots - 3 pieces;
• onion - 1 piece;
• Bulgarian pepper - 1 piece;
• tomatoes - 5 pieces;
• basil, parsley, dill (or any other herbs to taste);
• salt and pepper;
• olive oil (or any other vegetable).

First you need to soak the beans and cook it in a slow cooker (this process is described above).

While the beans are boiled, peel and chop the vegetables (carrots, onions, bell peppers, tomatoes). Type of cutting - cube, straw, rings, half rings, and more - we choose at will.

After the beans have reached readiness, we take it out of the multicooker and shift it into a pre-washed and dried container.

Fry the onions and carrots in an olive oil bowl. Then add the remaining vegetables. After the vegetables are half cooked, add cooked beans to the mixture. All salt and pepper, bring to readiness.

Put the dish in portions on plates, sprinkle with herbs and start to eat.

For cooking you will need the following ingredients:

• 400 grams of beans;
• onions - 2 pieces;
• any vegetable oil;
• Eastern Curry;
• salt.

Beans should be soaked and cooked in a slow cooker (the method is described above). We take out ready bean and we put in separate capacity, we set it aside for a while.

Cut the onion in half rings and fry it in vegetable oil in a bowl of the multicooker. When the onion is ready - we spread it in a separate bowl, add the same salt and curry. Stir.

After that, add this dressing to the finished beans, mix thoroughly.

Cooking beans is a simple, but time-consuming process. To facilitate your task, you should use the recommendations and advice of professionals.

• Size directly affects the increase in legumes during cooking (the more beans - the more it boils soft). White and black are best consumed, but the red beans barely increase in size.
• Fans of this kind of legumes experts advise to freeze the young beans for the winter in the freezer. Thus, you will provide yourself with a delicious side dish at any time of the year.
• The soup should be cooked from fine beans, and it is better to add larger beans to the salad.

As you can see, cooking beans in a slow cooker is a simple task. By properly preparing these beans, you can provide your family with a delicious dinner or lunch.

It will please everyone: vegetarians and religious people in fasting.

How to cook Georgian dish "Lobio" in a slow cooker, see the next video.