Bob

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Beans are the common name for a group of legumes. It is known by the name beans. Legumes play a significant role in human history. They were the first culture to evolve when hunters and nomadic tribes began to cultivate the land and develop agricultural systems. Legumes are among the first cultivated ones.

History of beans

There is evidence of beans, which dates from about 9750 BC, discovered by archaeologists in Thailand. The data also show that local people in Mexico and Peru cultivated legumes as early as 7000 BC.

The use of beans dates from about 6750 BC in some parts of the present Middle East. Chickpeas, lentils and beans have been found in Egyptian tombs dating back at least 4,000 years. Around 1500 BC. in some parts of present-day Asia, soybeans are grown and used.

In a very different part of the world, Native Americans and Mexicans have developed various categories of legumes, which include garden red beans, beans in the form of kidneys, lime beans and their adaptability helps to convert legumes into a stable crop.

The original farmers who grew legumes also grew grains such as wheat, barley, millet, rice and corn. Legumes and cereals have a symbiotic relationship in which the amino acids of each complement those of the other in such a way as to form a complete protein that underlies the growth and development of many living forms, including humans.

Legumes have been used around the world for thousands of years. They have hundreds of varieties in shape, size and color. Legumes can be dried and stored for years. After soaking for a few hours, they become edible again and the enzymes, proteins, minerals and vitamins contained in them are activated.

Composition of beans

Beans are extremely useful. It contains almost the entire alphabet of vitamins. It is rich in carotene, vitamin K, B vitamins, a large amount of vitamin C. The beans contain many mineral salts and trace elements, including calcium, magnesium, iron and phosphorus. The plant also has a very large amount of iodine.

In terms of protein content, beans are close to meat and even superior to fish, cereals and green peas. In terms of calories it exceeds potatoes.

100 g of cooked beans contain 9 g of protein, 26 g of carbohydrates, less than 1 g of fat and 10 g of fiber.

Types of beans

Lima beans - also known as oil or Madagascar beans. It is named after Lima / Peru / because it was discovered there around 1500. It has a very oily taste, which makes it suitable for soups and stews, and much less often for salads. The grains of this type of bean are rounded, with a pronounced kidney-shaped shape, and its flesh is light green. Lima beans have one major drawback - they are much harder to digest than other species.

Bob Canelini - an Italian variety that has excellent taste and remains slightly raw, even after full cooking. In Italy it is used to prepare the traditional minestrone soup and various salads.

Bob Mung - has small green, yellow or red grains that have yellow flesh. Its most common use is for preparing bean sprouts. It is widely used in China and India. It is not necessary to soak before cooking, it has a slightly sweet taste and delicate texture.

Bob Flajolet - has small, slightly greenish beans that have a very delicate aroma and taste. The French use it for salads and as a side dish to lamb.

Bob Azuki - red asian beans. The Japanese call him the king of legumes. They use it to make red bean paste. In Asian cuisine it is used whole or ground into flour. Azuki beans are a great addition to rice and salads. It is easy to digest and cooks very quickly.

Black Azuki Beans - This is the black version of plain azuki beans. Like it, it is easily digestible and cooks very quickly.

Bob Pinto - when dry it has a beige color with brown splashes, but in the process of cooking it acquires a pinkish-brown color. Pinto beans are a mandatory ingredient in a number of Mexican dishes.

Black beans - this bean is one of the main ingredients in the cuisine of the Caribbean and Latin America. It is also very widespread in the southern states of America and Mexico. Its nipples are black skin and creamy flesh. It has a slightly sweet taste. Suitable for salads and soups.

Small white beans - known as navy bean. Its name comes from the fact that after 1800 it was one of the staple foods of American Navy soldiers. It is difficult to digest, it is very difficult to digest. Suitable for stews, salads and soups.

Large white beans - used mostly in salads.

Mexican red bean - its grains are small, dark and round. Used for chili and stewed dishes.

Selection and storage of beans

You should choose beans with healthy grains, on which there are no traces of injuries and holes. Beans should be stored in a dry and cool place, in suitable envelopes. Beans are a product that can last a very long time, but after cooking it should be consumed within 2-3 days.

Cooking beans

Legumes can be eaten raw, sprouted or cooked, made into flour, clotted to tofu, fermented in soy sauce, tempeh and miso. They are excellent ingredients in the preparation of chili, soups and salads.

The secret of cooking the perfect beans is in slow cooking. In their desire to cook it quickly, many housewives cook beans at very high temperatures, which is fatal for the product. In this way, the proteins in the beans are crossed and the beans harden. During cooking, the first few waters are discarded.

Beans are used to prepare some of the most authentic Bulgarian dishes. Bean stew, bean soup, stuffed peppers with beans, bean salad, beans with sausage - are most regularly present at the table of the Bulgarian. The taste of beans is perfectly complemented by spices such as mint, paprika, parsley, savory, devesil, thyme and marjoram.

Benefits of beans

Legumes are foods low in fat, oil and sugar. The use of legumes on a daily basis is encouraged because studies show that legumes help lower cholesterol while providing excellent nutrients. When combined with nuts, seeds or grains, they form whole, high-fiber plant proteins.

Most legumes contain only 2-3% fat. They also contain at least 20% protein and are high in carbohydrates, which provide a significant amount of energy. Legumes also contain significant amounts of B vitamins and iron, as well as dietary fiber.

Harm from beans

Raw ripe should not be consumed beansbecause it contains harmful substances that disappear during cooking. Older people and gout sufferers should not consume it often because it contains many purines, which form uric acid and its salts. Disorders in the metabolism of these salts play an important role in the development of gout.