Baked beans. Cooking properly and tasty

The homeland of the bean is India and Central America. To date, it has been actively and successfully grown around the world. All because this sort of beans is a fantastic product. It contains protein, carbohydrates, fats, minerals and vitamins. Even in a stewed form, it leaves in itself more of all useful substances than any other product in its raw form. Beans are useful, but there is, nevertheless, not recommended to everyone. Do not eat it for elderly people, people suffering from jade or gout, as well as those who have gastritis, cholecystitis, peptic ulcer, colitis, pancreatitis. Stewed beans are better absorbed by the body if it is cooked with vegetables than with meat or fish.

The most often prepared dish is bean stew. It can be stewed with vegetables, meat, spices. Beans can be prepared and served as a separate dish, or as a side dish.

So, stew the beans with vegetables correctly:

To prepare this dish, we need: 1 cup beans, carrots, onions, garlic, cabbage, tomato juice, Bulgarian pepper (can be frozen), vegetable oil, salt and spices. Usually, the beans are soaked for the whole night, but if the night has already passed, and cook the beans - soak it for at least 2-3 hours. We set to cook beans, first to a big fire, and as soon as it boils, we make a small one and close it with a lid. While the beans are brewed, let's take care of the vegetables. They need to be thoroughly washed and cleaned. Finely chop the onions and send them to a skillet to fry. Next, rub the carrots on a large grater and send to the onions. Shinkle cabbage and add it to the already fried onions and carrots. When the cabbage becomes soft and loses its volume - add the Bulgarian pepper to the frying pan and fill it with water. Stew all the vegetables you need until the moment they become soft. After that, add the tomato juice, salt, spices and crushed garlic. All this needs to be done while the beans are brewed. Then we combine ready-made beans and vegetables, cover with a lid and let it stall for another 5 minutes. Everything, the dish is ready and it can be served on the table as an independent.

An alternative will be cooked beans in a double boiler. In this case, everything is done in the same sequence, only the beans are brewed not on a plate, but on a pair. There are no obvious advantages or disadvantages to this method of preparation, rather, to whom it is more convenient. The cooking time of beans in a double boiler is usually a little longer than on a plate, but the probability of its digestion is much lower.

If, nevertheless, bean stew becomes the main dish of your table, you should know a few secrets of its preparation, which will improve the taste of the dish, will shorten the cooking time:

• Wash the beans before cooking should be at least three times, always in cold water.
• To make beans cooked faster, it is better to soak it before preparing it for the whole night. Soak the beans, too, need to be right - the water should be exactly 2 times more than beans, and the temperature should not exceed 15 degrees, otherwise the bean can simply sour.
• The water in which the beans are brewed, it is necessary to drain immediately after it boils. Replace it with cold, fresh water.
• It is necessary to salt thoroughly after the product is welded.
• Do not stir the product during cooking.
• When cooking beans, soda can not be added to it (many housewives do this to speed up the cooking process). She will cook faster, but her taste will worsen due to the fact that soda destroys vitamin B1.
• Do not mix bean varieties. Each variety brews its own specific time, and you have the opportunity to get half of the undercooked and half of the boiled grains.
• To improve the taste of beans in water, where it is brewed, you can add a bunch of greenery without untying it. When the bean is prepared, the bundle can simply be removed.

Now you know how to prepare a delicious and very useful dish called stewed beans.