Cooking Beans - The Best Tips and Tricks

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Boil dried beans

Beans contain a lot of minerals and fiber. They are versatile in the kitchen. Legumes are always a hit when cooked properly.

You need to soak dried beans for a long time before cooking.
It is best to put the legumes in a pot with enough water in the evening and let everything steep for 12 hours.
Drain off the liquid the next day and fill up with fresh water for boiling.
Depending on the type of beans, it can take up to 2.5 hours for the beans to cook until they are soft.
Add a bunch of savory to the water. This reduces the flatulence of the beans. Simply remove the cabbage after the beans are cooked.
To avoid the beans from bursting, you can let them cool down in the water after cooking.

It is important that you always cook fresh beans for at least 10 minutes.

Poisonous lectins are present in fresh legumes, which can cause severe digestive problems. The cooking process ensures that the toxins disappear and the beans become edible.
Wash the fresh green or yellow beans and remove the ends and strings.
Blanch fresh broad beans first and remove the pod after quenching with ice water. After that, you can remove the leathery skin from the bean by squeezing it.
Then cook the beans in salted water until they are still al dente or softer, depending on your personal taste.
Here, too, a bunch of savories that you cook with it can help with flatulence.
When the beans are done, you can toss them briefly in butter.
Cook edamame in the pod for about 10 minutes. Only remove the pods afterward.

Cook the fresh broad beans as directed. Of course, you can also use beans from the jar and reduce the cooking time accordingly.

Preheat your oven to 200 degrees. If you have an integrated grill, turn it on.
Finely slice 100 grams of celery. You can remove threads that are too hard beforehand.
Grate 75 grams of manchego or other hard cheese of your choice.
Mix the beans with 1 tablespoon of lemon juice, 4 tablespoons of olive oil, and some salt.
Cut 8 slices of ciabatta and drizzle the bread with olive oil.
Then roast the slices for about 3 minutes on the middle rack in the oven.
Spread the beans on the warm bread, sprinkle some more cheese on top and enjoy your bruschetta immediately.

This tasty meal for 4 people is low in calories and on the table in 45 minutes.

Clean 400 grams of green beans and halve the pods.
Put everything in boiling salted water and let the beans cook for about 10 minutes.
In the meantime, roast the curry mixture in the pan without fat.
To do this, take 1 tablespoon each of coriander seed, cumin, and fennel seed. Then add a teaspoon of black peppercorns and small dried chili pepper.
After cooling, shred the mixture. This is best done in a mortar.
Mix in 1 tablespoon of turmeric.
The beans should now be ready. Pour them into a sieve and rinse them under cold water.
Peel and finely chop 10 grams of fresh ginger.
Peel 200 grams of sweet potatoes. Then cut them into slices as thin as possible.
Place 300 grams of canned peeled tomatoes in a tall container and add 125 grams of yogurt.
Then puree the ingredients.
Finely dice 150 grams of onions.
Now heat 2 tablespoons of oil in a saucepan.
Add onions, ginger, sweet potatoes, and sauté everything.
This is followed by 400 ml vegetable broth, the tomato yogurt puree, the beans, and the curry mixture.
Season with salt and pepper and let everything cook for about 15 minutes.
Before serving, you can add savory coriander leaves according to your personal taste.
Rice goes well as a side dish.