How much time and how to cook beans without soaking?

The usefulness and nutritional value of beans have long been known, and dishes from it are included in the traditional menu of many countries around the globe.Boiled beans are a rich source of vegetable protein, used as a prophylactic for tartar, helps cure tuberculosis, is known as a good diuretic, is included in the dietary menu for diabetes and obesity, and is also used as a rejuvenating and wound-healing agent.

The process of cooking this bean takes a lot of time and many housewives use pre-soak:

• this reduces the cooking time of the product;
• excess starch is washed off from the surface of the grain;
• the grains become soft and tender to the taste;
• soaked beans are believed to be better absorbed by the body;
• during soaking, decomposition of complex sugars occurs, thereby avoiding bowel problems.

Eliminating soaking, you can not completely abandon the preliminary preparation of the grains. First of all, before cooking, it is necessary to sort them out, freeing them from doubtful copies and from contaminating impurities. Then rinse the beans thoroughly with water.

There are several methods of cooking beans that avoid pre-soaking. Here are some of them.

As the name implies, this method uses the effect of temperature fluctuations. For this method, choose a large deep pan and pour the beans into it pre-prepared for cooking. Then you need to pour water to its level was 3-5 cm above the level of the grains. After that, bring the water to the boil in a saucepan and cook for 15-20 minutes.

The next stage is to drain the water and again pour the contents of the pan with cold water. Give boil again, drain and pour cold water a third time. After the water boils for the third time, you need to boil it for 30-40 minutes over low heat.

Another way to accelerate the cooking of beans without soaking is to add sugar. Beans are poured with water in the following proportion: one part of the grains is taken four parts of water. In the same pan you need to add one large spoonful of sugar. First, turn on the stove for maximum fire, and then turn it down and leave it on low heat until the end of cooking. The beans will be ready in 30-45 minutes.

Ordinary sea kale or nori seaweed, which are used for making rolls and sushi, will help you prepare the beans faster. This method also does not require pre-soaking. The beans are poured with water into which they throw a small piece of seaweed. Then the water is brought to a boil, and then the beans are cooked for half an hour over medium heat.

In order for the beans to be cooked quickly and become soft, dry, clean and without impurities are laid out in portion packets. These bags are then placed in the freezer. As needed, the bags with freezing are taken from the refrigerator, and their contents are thrown into cold water without defrosting, brought to a boil for about half an hour.

In the microwave, non-wetted beans are cooked for about half an hour. In the process of cooking, you must use a special dish for the microwave oven, into which clean beans are poured and filled with water. Putting dishes with grains in the oven, you must set the timer for 10 minutes at maximum power. Then the beans are pulled out, mixed and again sent to the microwave, this time for 20 minutes.

As in all other methods of cooking beans without soaking, it must first be washed and thrown into a colander. In addition to the beans, it is necessary to add water to the capacity of the pressure cooker at the rate of 4 cups per 1 cup of pure grains. Cooking time from the start of boiling is 40 minutes. At the same time add some salt beans undesirable.

Cook beans without soaking in a slow cooker. To do this, it is necessary to wash, pour water and set the mode "Cooking". Salt the bean grains should not immediately, as they become tougher. After boiling the water, the beans boil for another 10 minutes.

The next stage is washing the welded beans. They are thrown into a colander and washed with cold water. Then the beans are again placed in the bowl of the multicooker and filled with water. This procedure is recommended to repeat from three to four boiling. Salt beans can be at the end of cooking.

General recommendations and description of certain types of product

Three types of beans are widely known: white, red and multi-colored. All of these species vary in size, density and cooking time.

White beans are often used for mashed potatoes, soups and as a side dish for meat dishes. White grains have the correct shape and look beautiful in finished form. They have a neutral taste and blend perfectly with many products. In its finished form, white beans are soft and crumbly.

Red beans attract the hostesses with a bright color. It is not only tasty, but also looks gorgeous in salads. And also red beans perfectly show their taste in stews and lobio. It is less crumbly than white, cooks longer and needs more soaking.

Multicolored beans are different motley pattern of the shell. Its gorgeous taste qualities are noted, which, in the opinion of many gourmands, surpass the taste qualities of white and red beans. At the same time, multi-colored bean grains are considered the leader in long-term preparation.

Learn more about how and how much time to cook beans, you will learn from the following video.