How much time to soak the beans and in what water?

Fruits of beans - a useful product. It can be used for making appetizers, first and second courses. When using canned beans, everything is extremely clear, but in the case of using dried fruits of beans, the question arises of the need for pre-soaking.

There are several ways to pre-soak the beans:

• long;
• express;
• instant (without soaking).

The method of prolonged steeping is the most common and used method for softening beans before cooking. The required amount of product is placed in a glass jar and filled with cold water. The water level should exceed the seed level by 5 cm. Soaking is done both during the day and at night, since this method involves soaking the legumes in water for a period of 6 to 12 hours. Such pre-treatment will help reduce flatulence after eating beans.

The name of the express method is based on its essence: the process occurs at an accelerated rate, having a minimum duration - usually within two hours. Soaking technology in this case is as follows: a container of water is brought to a boil, beans are added, which must boil in water for about five minutes. The process ends with the removal of beans from the fire for an hour in this hot liquid. The method is good for processing asparagus beans.

Instant soaking involves cooking the soup broth, when the beans can be sent to the cooking pot with ribs or bones for about four hours. This time is enough for the simultaneous production of meat broth and boiled beans.

Depending on the further processing, there are also some peculiarities when soaking seeds.

To prepare the soup on the stove, the beans are moved (small and damaged ones are removed), washed and poured with cool water for 6 hours (change the water a couple of times). At the end of the soaking time, the remaining water is drained and the beans are washed. Prepared beans are placed in a pot for cooking soup, poured broth or water. By volume, the liquid should exceed three times the swollen beans.

When preparing the beans for cooking in the microwave oven, the fruits are picked and put into a spacious container. Fill with water, observing a ratio: on 1 part of legumes on 2 parts of liquid. For 12 hours, the beans are soaked, changing the water three times every 4 hours. At the end of this time, drain the water and wash the product. Then put the beans in a dish suitable for use in the microwave oven. But first, fill them with the necessary amount of water.

Enumerate the fruits of beans put in a glass or enamel bowl. Pour them with water, which should be twice as large as the bean beans. The duration of the process is 9 hours, it is advisable to replace the water twice (with a frequency of three hours). At the end of the process, drain the water using a colander. Finally rinse the fruit. Further preparation to carry out according to the instructions available to the device.

Selected bean fruits to place in appropriate to the size of the vessel. Similar to the previous case, the proportion of beans to water is 1: 2. The swelling process is given about 9 hours, with periodic updating of water after 3 hours. After soaking, the water is drained and the beans are rinsed under running water. The process of cooking the product is carried out in accordance with the instructions of the kitchen assistant. The most frequently chosen modes are “Stewing”, “Soup”.

To avoid trouble when cooking beans, should not refuse advice from seasoned bean lovers.

• The liquid used to soak the beans must be cleaned. If chemical elements and salts are present in it, then their penetration into the seeds is possible. As a result, they will fall apart poorly, gain hardness.
• In the warm season, soaking the product, it is advisable to put it in the refrigerator to avoid germination.
• You should not leave soaked beans for more than a day, as it may cause the fermentation process, which will reduce the quality and taste characteristics of the vegetable during cooking.
• Soaked beans are boiled initially in cool water on a quiet flame, and they do not pickle or mix. Soup or mashed beans are salted only at the end of cooking, because salt can slow down the cooking process.

Bean fruits can be cooked for two hours; if in a dish that is cooked, add a spoonful of cool water every five minutes.

Another way is as follows.

• Water with beans is brought to a boil. Fruits are boiled in a boiling liquid medium for five minutes, left in it for an hour, which contributes to their steaming and softening.
• By adding a teaspoon of baking soda to water, you can also speed up cooking, but it does not avoid the loss of beneficial trace elements.

The following steps are taken to solve this problem:

• Beans, which were pre-soaked, put on a quiet fire and cook until boiling.
• Then this water is drained and fresh water is poured.
• A pair of spoons of sunflower oil is added.
• The flame of fire is reduced and the product is extinguished until the ready state is obtained. Cooking time is determined by the variety.
• The added oil provides an increase in temperature in the cooking vessel by more than 100 degrees, which contributes to the destruction of food enzyme inhibitors.

The popularity of white and red beans among vegetarians, athletes and ordinary people who adhere to a healthy diet is growing every day. This is due to its nutritional value and high protein content. Current issues are the following:

• what is the duration of cooking this vegetable;
• how to organize the process of cooking the product.

Subject soaking fruits:

• red beans cooked for 1 hour;
• white beans are cooked? hours before full readiness.

In the absence of a procedure for soaking seeds:

• red beans are cooked for about four hours.
• for white beans enough time will be half an hour.

The main stages of such preparation.

1. Carefully handled and washed mass of beans is soaked for a length of time from 6 to 9 hours in the ratio: 2 measures of water to 1 measure of seeds.
2. The beans swell, absorbing water. The remaining liquid is spilled. Seeds are placed in the cooking pot and poured with cool water. A ratio - 3 measures of liquid on 1 measure of beans.
3. A flame of medium size water in a saucepan is brought to the point of boiling, after which it merges. Secondly, fresh water is poured, which is again brought to a boil with the flame of medium heat. In order to obtain a more delicate texture of the seed and speed up the cooking process, it is recommended to add a spoonful of vegetable oil.
4. After boiling water again, the bean product is simmered for 50 minutes. Covering the pot with a lid is not required.
5. Five minutes before the boiling process is completed, salt should be salted - just add? a teaspoon of salt in a glass of seeds or according to individual taste preferences.

Each case of cooking is individual, so it does not hurt to pre-determine the degree of readiness of the fruits before the end of cooking: if they are harsh, then the cooking process can be extended for some time.

This option has the right to life, however, we must remember that this raw material will be prepared much later. In the process of cooking white and red beans can be distinguished by the following steps.

1. After being moved and washed, the source material is laid out in the cooking utensils and filled with water. Compliance with the proportion is important: it is necessary to take at least four glasses of water for a glass of product seeds.
2. Heating water on medium flame, bring it to a boil. Drain.
3. Pour new water, respecting the above proportion. Bring to a boil again on medium flame.
4. After the water boils for the second time, the bean product is boiled until ready from 3.5 to 4 hours.

It is necessary to monitor the level of liquid in the pot: it should not boil completely. If it disappears too intensively, then it should be periodically added. You should not cover the pot during the cooking process. At the end of cooking (a few minutes) salt is added to taste sensations.

The final chord - check the condition of the product. If the product is not boiled, you should continue cooking for a while. Then re-check the readiness. If necessary, the duration of cooking can be increased a little more.

In order to speed up the process of cooking bean beans after boiling add ½ teaspoon of baking soda. It is important not to forget that soda should be neutralized in the final cooking using lemon juice.

To learn how to quickly soak beans for borsch, see below.