Cooking beans at home is an easy way to add delicious flavor and lots of nutrition to your next meal. Rich in fiber, protein, and antioxidants, nuts are not only a versatile base for many dishes, but also offer many health benefits. Besides being able to quickly and easily cook beans straight from the can, prepare beans by cooking them on the stove, using a slow cooker or pressure cooker, you can also control the taste, additives, and types of beans. which you eat better without going through a lot of trouble.
Step
Method 1 of 4: Cooking Beans on the Stove
Step 1. Soak the beans
Pour the dry nuts into a large bowl, and discard the ones that look shriveled or unsanitary. Fill a bowl with 5 to 7 cm of water until all the nuts are submerged and let sit overnight.
- Soaking the beans overnight (about 10 to 14 hours) will reduce the time needed to cook them, help the beans to cook evenly when cooked, and make them easier to digest by removing most of the sugar content in them called oligosaccharides, which cause stomach ulcers. bloated.
- If you're in a hurry, you can speed up the process by soaking the beans in water, bringing them to a boil for two minutes, then turning off the heat and letting them sit for an hour.
- Legumes, peas, and cowpeas don't need to be soaked before cooking.
Step 2. Discard the soaking water
Pour the beans into a colander to remove the soaking water. Rinse the beans under cold running water.
Step 3. Transfer the beans to a cooking bowl
Place the beans in the dutch oven or other heavy-duty cooking pot.
Here you can add aromas if you wish, such as half an onion, garlic, carrot chunks and/or bay leaf
Step 4. Bring the beans to a boil
Soak the beans in clean water and place the cooking container on the stove. Bring the water to a boil over medium-high heat for a few minutes.
Step 5. Bring the beans to a boil
Reduce the heat and let it simmer slowly; you should only be able to see the water move faintly.
- Cover the cooking pot with the lid slightly ajar for softer beans to use in soups, stews and burits (Mexican food).
- Leave the cooking container open without the lid if you want a firmer bean yield for use in salads and pastas.
Step 6. Cook the beans
Bring the beans to a gentle boil, according to the recommended cooking time for certain types of beans.
Step 7. Add salt if desired
When the beans are soft and almost done cooking, you can add salt to taste.
Avoid adding salt too early, as this can make the beans less tender
Step 8. Use or store cooked beans
Now you can add the cooked nuts to a variety of dishes. If you want to store them, measure 250 grams of the beans into a 500 ml container and add vegetable oil until the beans are submerged, leaving a distance of about 1.5 cm from the lid of the container. Cover and store in the refrigerator for 1 week of storage or in the freezer for up to 1 year of storage.
Mark the container with paper with the date and contents of the container on it
Method 2 of 4: Cooking Beans Using a Pressure Cooker
Step 1. Soak the beans
Pour the dry nuts into a large bowl, and discard the ones that look shriveled or unsanitary. Fill a bowl with 5 to 7 cm of water until all the nuts are submerged and let sit overnight.
- Soaking the beans overnight (about 10 to 14 hours) will reduce the time needed to cook them, help the beans to cook evenly when cooked, and make them easier to digest by removing most of the sugar content in them called oligosaccharides, which cause stomach ulcers. bloated.
- If you're in a hurry, you can speed up the process by soaking the beans in water, bringing them to a boil for two minutes, then turning off the heat and letting them sit for an hour.
- Legumes, peas, and cowpeas don't need to be soaked before cooking.
Step 2. Discard the soaking water
Pour the beans into a colander to remove the soaking water. Rinse the beans under cold running water.
Step 3. Put the nuts in the pressure cooker
Add 2 liters of water for every 500 grams of beans.
Here you can add aromas if you wish, such as half an onion, garlic, carrot chunks and/or bay leaf
Step 4. Cook the beans
Lock the pressure cooker lid according to the instructions in the manual and use high heat on the stove. When the pressure cooker starts to pressurize, reduce it to medium heat and start counting the cooking times. Cook the beans according to the recommended cooking time for the type of beans you are using.
Step 5. Turn off the heat and let the air pressure in the pan decrease
Allow the pan to cool down and until the air pressure releases on its own. Follow the instructions in the manual to find out when you can safely open the lid.
Step 6. Open the lid of the pot
Unlock and carefully open the lid of the pot, tilting it slightly away from you and allowing the moisture on the lid to drip into the pot. Use a filter spoon to remove the flavoring ingredients.
Step 7. Use or store cooked beans
Now you can add the cooked nuts to a variety of dishes. If you want to store them, measure 250 grams of the beans into a 500 ml container and add vegetable oil until the beans are submerged, leaving a distance of about 1.5 cm from the lid of the container. Cover and store in the refrigerator for 1 week of storage or in the freezer for up to 1 year of storage.
Mark the container with paper with the date and contents of the container on it
Method 3 of 4: Cooking Beans Using a Slow Cooker
Step 1. Soak the beans
Pour the dry nuts into a large bowl, and discard the ones that look shriveled or unsanitary. Fill a bowl with 5 to 7 cm of water until all the nuts are submerged and let sit overnight.
- Soaking the beans overnight (about 10 to 14 hours) will reduce the time needed to cook them, help the beans to cook evenly when cooked, and make them easier to digest by removing most of the sugar content in them called oligosaccharides, which cause stomach ulcers. bloated.
- If you're in a hurry, you can speed up the process by soaking the beans in water, bringing them to a boil for two minutes, then turning off the heat and letting them sit for an hour.
- Legumes, peas, and cowpeas don't need to be soaked before cooking.
Step 2. Discard the soaking water
Pour the beans into a colander to remove the soaking water. Rinse the beans under cold running water.
Step 3. Transfer the beans to the slow cooker
Pour enough water to cover about 5 cm above all the beans.
You can add flavor if you want, such as half an onion, garlic, carrot and/or bay leaf
Step 4. Cook the beans
Set the slow cooker on a low setting and cook the beans for six to eight hours. Start checking the beans after five hours, and then every 30 minutes until the beans are cooked to the texture you want.
At the last stage of the cooking process, you can add salt to taste
Step 5. Use or store cooked beans
Now you can add the cooked nuts to a variety of dishes. If you want to store them, measure 250 grams of the beans into a 500 ml container and add vegetable oil until the beans are submerged, leaving a distance of about 1.5 cm from the lid of the container. Cover and store in the refrigerator for 1 week of storage or in the freezer for up to 1 year of storage.
Mark the container with paper with the date and contents of the container on it
Method 4 of 4: Cooking Canned Beans on the Stove
Step 1. Discard the soaking water
Open the can, pour the nuts into a colander and rinse under cold running water.
Step 2. Prepare a pot for beans
Place a dutch oven or other heavy cooking pot on the stove and turn it on to medium heat. Add a special oil for high-temperature cooking, such as safflower oil or coconut oil, and heat for one to two minutes.
At this point, you can add aromas if you wish, such as chopped onions, garlic, carrots or other spices
Step 3. Put the beans in the cooking pot
Heat over low heat to a slow simmer and stir occasionally.
You can also add water or stock to the beans if you want a sauce-like consistency or if you're making soup
Step 4. Cook the beans
Canned beans are pre-cooked, so you only need to heat them to your desired temperature for three to five minutes.
Step 5.
Tips
- When deciding how many beans you need to cook a dish, keep in mind that 500 grams of dry beans will yield about 850 grams after cooking, which is the equivalent of 3 cans of canned beans.
- If you're planning to add beans to soups or other dishes that require a longer cooking time, it's a good idea to cook the beans a little faster than necessary to avoid the beans from overcooking.
- If you have leftover legume broth, you can use it to make rich broths, soups, and sauces.
- Test the doneness of nuts by biting them; the beans should be tender, but not too mushy.
Warning
- If you cook kidney beans, boil them for 10 minutes before cooking to neutralize the toxic phytohemagglutinin, which can cause acute indigestion.
- Use the pressure cooker properly and follow the instructions from the manual exactly to avoid accidents.
- Do not leave beans cooking unless they are cooked in a slow cooker, provided that the slow cooker is kept away from walls and other utensils.
