Useful and nutritional properties beans have long been described and described in many sources. But many housewives refuse to cook beans. Why? Because no one likes the tedious task of long soaking and hours of cooking.
However, there are a few secrets that allow you to quickly cook beans without soaking.
Granulated sugar
The washed and sorted beans are poured cold water at the rate of 1 cup of grains to 4 cups of water. And add 1 tbsp. l. granulated sugar. Place on high heat. After boiling, reduce the flame to medium. The beans will become soft very quickly. You can try red after 30 minutes, white and black after 40 minutes.
Advice. Don't use brown sugar. It's too much. The most ordinary white will be enough.
Cold water
The grains are sorted and washed thoroughly. Poured cold water so that it just covers the beans. Place on high heat and bring to a boil. When the bubbling is at its strongest, add cold water to stop the gurgling. As soon as the water boils again, the operation is repeated. After the third time, the beans are left on medium heat for 40 minutes. If necessary, add more water. The main thing is that it is no more than 2 cm higher than the beans.Advice. Instead of cold water, it's even better to throw in ice cubes.
Sea kale
Place bean grains in a saucepan, add a small leaf of dried seaweed and pour in cold water. Bring to a boil over high heat, then simmer on medium for 40-50 minutes. Usually by this time the grains are already quite soft.
Advice. If you don’t know where to get a dried seaweed leaf, take an ordinary sheet of nori for sushi and rolls. It is the same.
Soda
Bean grains are filled with water at the rate of 1 kg 3 liters. Add a pinch of ordinary baking soda. Boil over medium heat for 45 minutes. At the end add half a teaspoon lemon juice or citric acid. As soon as the reaction takes place, the grains must be washed. And the beans will be ready by then.
Advice. Don't add more soda. Otherwise, all your culinary preparations will go in the trash. Even scavenger dogs won't eat it.
Freezing
If you know you'll have to cook beans often, but aren't sure if you'll have time to soak them, then do it that way. Divide the grains into portioned bags and put them in the freezer. Let them lie there until cooking time.
When you need to quickly cook beans without soaking, simply place the beans in cold water. Turn the heat to high and bring to a boil. Then cook over medium flame. For such beans, it takes an hour to cook completely.
Advice. These beans are not defrosted before cooking.
Without salt
The usual cooking time for white beans in salted water until fully cooked is 4 hours. If you do not salt the water at all, then it is quite possible that the grains will be soft after 2 hours. Therefore, salt any beans only at the very end of cooking.
Advice. Red and variegated beans will cook even faster, because initially the white beans are denser and harder than the colored ones.
Microwave
Modern technologies are a great help for housewives in the kitchen. Using a microwave is quite possible to reduce the cooking time of beans to 30 minutes. To do this, you will need special cookware suitable for use in the oven. Grains are placed in it and water is added. Set for 10 minutes at maximum power. After the timer beeps, the beans are mixed and put back in the microwave. Now for 18-20 minutes. After this time, the grains will be ready for further consumption.
Advice. It is best to take glassware. If you don’t have a special bowl, this will do just fine. regular jar. The main thing is that it fits into the microwave while standing and can spin around freely. You cannot cover the vessel with a lid!
Pressure cooker
A pressure cooker allows you to reduce the cooking time of beans without soaking to 40 minutes. Just follow the usual proportions of grains and water: 1 to 4. Time must be counted from the beginning of boiling. It is not advisable to add salt.
Advice. Follow normal safety precautions.
Multicooker
The invention of the technical industry, already loved by many housewives, will help out here too. Just put the beans on sauté mode. You can even add plenty of salt. The timer is set to 40 minutes. Take note of this.
Modern selection
Bean varieties have already been bred and thoroughly tested, which are completely ready for consumption 30 minutes after cooking. Information about this should be found on seed packets or on the Internet.
- To prevent beans from changing color during cooking, never cover the container in which they are cooked.
- Some varieties of beans taste distinctly bitter in the finished dish. To prevent this from happening, it is advisable to change the water in the saucepan to clean water at least once. It's better to change twice.
- Do not cook beans in broth intended for soup. It will become cloudy and smell bad. Cook the grains until fully cooked in separate water, and only then add them to the soup.
- How to taste beans to see if they are done? You can taste it with your mouth, but few people like the taste of half-raw grains. Therefore, it’s enough just to catch a couple of things from the water and try to crush them with two fingers. If the beans are ready, they easily yield and knead. Accordingly, damp ones will spring back.
- Be sure to carefully sort and wash the beans before cooking. Even if you collected them yourself on your own plot. This is much easier than trying to catch unwanted beans in a saucepan.
How to quickly cook beans without soaking? By following our recommendations, it is easy and simple to reduce the cooking time by more than half. To avoid stomach problems and increased gas formation, it is better to soak the bean grains. Of course, not for 12 hours; during this time it can germinate and become unsuitable for food. But at least for three hours. This will allow you to fully enjoy its wonderful taste and beneficial substances.
Video: how to quickly cook beans without soaking in water
how to quickly cook beans
How to quickly cook beans:
method one
Pour the beans, after sorting them out and clearing them of debris, into a saucepan and pour boiling water over them for about thirty to forty minutes. After this time, drain the water and add salt and two or three tablespoons of sunflower oil (or any other vegetable oil that you have on hand). Pour boiling water over again until it covers all the beans. Place on the fire (small) and make sure there is enough water in the pan. When it boils, you can add liquid, but not much.
How to cook beans quickly:
method two
Use the tools and devices available in every kitchen today. For example, a pressure cooker, microwave oven, convection oven and other electrical appliances that are useful and necessary for every housewife, making our lives much easier. Information on how to properly cook beans in such devices can be gleaned from the instructions for them, as well as from the World Wide Web.
Third way fast cooking beans
With this option, baking soda is used. You just need to take it literally a pinch or on the tip of a knife. If you overdo it with the amount of soda, you can end up with mush rather than beautifully cooked beans. If a lot of soda is added to the water, the beans simply burst and become boiled.
How quickly cook beans: method four
In this method of cooking legumes, beans are poured into water and brought to a boil. Then the water is quickly drained, and the beans are again filled with cold water and cooked until fully cooked. This method allows you to reduce the cooking time by half.
How to quickly cook beans: the fifth method,
method six
Preparation:
1. Soak the beans overnight.
I was taught (taught by a Georgian, and who better than them would know how to cook legumes correctly) how to quickly cook beans without soaking (and without consequences in the process of digesting them!!!): Pour the beans in cold water, cook, let it boil, cook 2 more -5 minutes, depending on the mass of the food being prepared. Drain the water, wash the beans in cold water, pour cold water into the pan with the beans and set to cook again, this time until tender with salt and spices. This method is really very fast and has consequences for digestive system no one has complained yet! It is suitable for cooking any legumes, and I also cook rice VERY quickly.
Calories: Not specified
Cooking time: Not indicated
Sometimes we forget to soak the beans in the evening, but preparing a dish from them is extremely necessary. What to do? If you leave the beans to soak, you can only cook them in the evening. Very often this is inconvenient for housewives - when then should they cook a dish from these beans - not at night, right? In this case, one way to quickly cook beans can come to the rescue. My mother told me his secret. And for her - her mother, my grandmother... So this method passes from generation to generation. And it really helps us out when it happens. We didn’t leave the red beans to soak overnight, but in the morning we planned to cook something tasty out of them, for example. True, I want to say right away that although this method does not take much time, it is still more difficult than simply cooking soaked beans in terms of labor intensity. No, it’s not difficult, but there will still be more manipulation than watching how to cook beans in a saucepan. But, I repeat, this is still a way out, so I will be happy to share with you my recipe for how to quickly cook red beans without soaking. I hope he will also help you out if necessary.
Ingredients:
- Red beans.
Recipe with photos step by step:
We sort through the red beans, removing any spoiled ones. Rinse the beans with running water.
Place the beans in a saucepan and fill with cold water so that the water is a couple of centimeters above the level of the beans.
Place the pan with beans over medium heat and bring to a boil.
Quickly cool the beans large quantities cold water. To do this, it is convenient to place the beans in a colander, which is placed in a pan of cold water. Let the beans stand for 3-5 minutes until they cool completely.
Place the beans back into the pan and add water in the same way (2 fingers above the beans).
Bring the beans to a boil again and cool just as quickly. After the second time, you can notice how much the beans have increased in size, but they are still hard. We repeat the same procedure - heating and rapid cooling - 3 more times (a total of 5 times). This is usually enough to make the beans soft. But some varieties require bringing the beans to a boil 6 times and refrigerating them until they are cooked.
The cooking speed also depends on the shelf life and size of the beans.
To determine whether the beans are cooked, we use the “three beans” method: we try 3 beans at the same time. If all 3 are ready, then the rest are cooked too. It is important to ensure that the beans are cooked completely and not left undercooked. Undercooked beans contain substances that can be dangerous to the human body. Therefore, you should never eat undercooked beans.
There are many more alternative solutions for some time-consuming activities in the kitchen. For example, cooking beets. It usually takes a very long time if you cook it on the stove. But you can do it quickly and easily
Hello, fans of plant protein and vegetarianism. Today I want to tell you how to quickly cook beans without pre-soaking for any dish. I hope my tips and recommendations will be useful to everyone who has time for traditional preparation These healthy and amazingly delicious beans are in short supply.
Product varieties
First of all, let’s decide what type of beans and why you want to cook them:
- white is most often used for making soups, purees, as a side dish for vegetables and meat dishes. It has a neutral taste and goes well with almost all types of foods. During the cooking process, such beans become very tender and crumbly;
- Red beans are loved for their bright color and are used mainly in salads and stews. It is less crumbly, requires long soaking and many hours of cooking;
- multi-colored or variegated beans are the leader in taste qualities and long-term preparation.
I love the motley and white subtypes of the product, but I never mix them in one recipe. This will change the taste of the dish beyond recognition, and such beans are prepared in different ways. Of course, I try to soak the product overnight in a large amount of water so that the bitterness is removed and excess gases do not torment the tummies of my loved ones later. But preliminary preparation It’s not always possible to arrange the beans.
For emergencies, I have several proven options in my notebook accelerated cooking almost any subtype of product:
- Pour water over the washed beans and bring to a boil. As soon as the beans have boiled for about 5 minutes, I drain the broth and refill with very cold liquid from the tap. I repeat this until barely noticeable cracks appear on each fruit - a sign that the beans are starting to boil. Then I don’t throw away the last broth, but add it as the main broth to a soup or stew.
- After the liquid boils, add it to the pan with beans. baking soda on the tip of the knife. When the fruits are ready, a few drops of lemon juice will help remove the unpleasant aftertaste of the additive. In this case, it is better not to use the broth, as the soup or puree will be tasteless.
My mother softens the beans in an original way - she puts a tablespoon of dried kelp leaves in the water before cooking the beans. Then pour the dry fruits in there and cook as usual, for about 40 minutes. Very interesting taste the broth turns out and if to finished product add all sorts of greens and some seasonal vegetables, you will get a decent base for soup.
The microwave significantly speeds up the process of preparing long-lasting beans. You need to put the beans in suitable dishes, fill with cold water and place in the microwave oven for 7-10 minutes at full power of the unit. Then drain the liquid and add cold water to the beans again. Repeat the temporary mode and continue to use ready-made semi-finished product as intended.
The multicooker has become a real salvation for housewives in the cooking process. In it, the beans will be ready in 1.5 hours without soaking. In this case, stewing remains the appropriate mode - the beans will begin to simmer under pressure, which significantly speeds up the process.
If you have a pressure cooker at home, the unit can be used to cook red beans for Ukrainian borscht. In this case, completely dry fruits will be ready in 40 minutes.
My advice to new cooks is to not salt the beans until they become doughy. Salt delays the cooking process and therefore seasoning is added to ready dish at the end of cooking. If you are preparing colored and variegated varieties of beans, it is better not to close the lid so that the interesting shade of the product is preserved.
Soak - do not soak
If possible, it is still better to pre-soak the beans for several hours.
I try to change the water several times while the beans are swelling in order to:
- reduce the cooking time for both the first and second courses;
- wash off dust and starch from the surface of the product;
- partially reduce the effect of plant substances on the intestines to avoid bloating.
What are the benefits of beans for the human body?
Regular consumption of legumes can promote recovery from a number of ailments:
- reduce the risk of tartar formation;
- helps cure tuberculosis faster;
- removes various harmful substances from the body, as it has a mild diuretic property;
- acts on the gastric mucosa during gastritis with low acidity;
- helps wounds and ulcers heal faster;
- affects the skin of the face in the composition of various masks for women of Balzac age.
These are the subtleties of preparing this nutritious and valuable participant in the daily diet. Subscribe to my blog and recommend material from its pages to your subscribers on social networks - an excursion into the world of useful and delicious products not finished yet!
It is no secret that before cooking legumes, it is necessary to carry out a number of necessary manipulations so that enzymes that affect increased gas formation are released from them. Therefore, it will be useful to learn how to quickly cook beans if you urgently need them as an ingredient for any dish.
Beans are considered one of the slowest foods to cook. But what to do if you urgently need it, and there is very little or no time for preparation? Then try cooking beans without soaking. Cooking methods vary slightly depending on its type.
There are also a few secrets to keeping beans tasty and attractive in appearance, if that's important to you.
- Fill the beans with water at the rate of 1:4. Add a tablespoon of sugar there. The most ordinary white sand, not brown, will do. On the stove, turn the heat to high, and then when the water boils, turn the heat down to medium. The beans will soften quickly: red beans will be ready in half an hour, and white or black beans in 40-50 minutes.
- To make the beans cook faster, place a small leaf of dried seaweed in the pan. Nori seaweed used for cooking is also suitable Japanese rolls. Bring the beans to a boil, then reduce the heat to medium and simmer the beans for half an hour.
- If you know you'll need to cook the beans but don't have time to soak them, there's another method you can use. Place the beans in bags and place them in the freezer. When it's time to cook, remove the beans from the refrigerator without defrosting them first. Immediately put it in cool water, bring to a boil and cook for half an hour over medium heat. Don't forget to check readiness half an hour after boiling.
Red beans
The red beans are washed and filled with water in a saucepan so that it covers the beans by a couple of centimeters. Bring to a boil and cook for 3 minutes. After this, the water is drained from the pan, and new water is added instead. The beans are brought to a boil again. Turn off the stove and soak the beans for half an hour, covered.
After the specified time has passed, change the water and boil the beans again over medium heat for fifty minutes. There is no need to overcook the beans, so cook the beans in unsalted water. After this, the beans are ready to serve or add to other dishes.
White beans
There are two ways to cook white beans. The first involves pouring cold water and cooking over medium heat. After the water boils, change it and bring it to a boil again. The procedure is repeated as many times as possible until the beans are fully cooked. This can be determined by its softness: if the beans pierce easily on a fork, then they are ready.
The second method is even simpler. To achieve the desired result, add a pinch of soda to the water where the beans are boiled, and then at the very end a little lemon juice to neutralize the effect of the alkali. This is necessary so that the taste does not deteriorate.
Remember that beans should be salted only at the very end of cooking. Otherwise, cooking will slow down and you will waste time.
Microwave without soaking
Place the beans in any container suitable for use in microwave oven. For example, this could be a deep glass bowl or plate. We rinse the beans under cold water, pour them in and cook the beans in the microwave for ten minutes at the highest power of the device.
After the specified time has passed, remove the bowl, stir the beans well and put them back in the microwave for 15-20 minutes. Then take out a plate, add salt and let the beans cook for another 5 minutes. Remember that salt tends to delay the cooking process. Therefore, you should not add salt to the beans before.
In a slow cooker
Undoubtedly, multicooker owners are luckier than others. Indeed, in this unique device you can prepare almost any dish. You can also cook beans in it without pre-soaking.
This method is suitable for cooking both red and white beans. Calculate the correct amount of beans to prepare - 100 grams for each liter in the bowl. Pour in the beans, set the “Cooking” or “Stewing” mode for forty minutes. After this time, open the lid and check if the beans are ready. If not, then change the water and set the previous cooking mode again. The test can be done in two ways: bite through or crush the bean with your fingers. Ready beans will easily be crushed.
