2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Before cooking beans, lentils and all kinds of legumes is good to soak overnight in cold water in a ratio of 1 cup of beans to 4 cups of water.
The water that has not soaked into the beans is poured in the morning and it is flooded again with fresh water. The beans are best cooked in a large saucepan.
The container must have a thick bottom and a tightly closing lid. The pre-soaked beans should be covered with water and there should be another three centimeters of liquid on top.
If the beans have not been soaked, the water above it should be much more. Until the beans soften, they should not be salted, as this will increase the cooking time.
The same applies to other additives to beans - tomato paste, soy sauce, sauerkraut, wine. They are added when the beans are completely soft.
Spices such as bay leaf, turmeric, onion, garlic are added during the cooking of beans. During cooking, they do not interfere with the process.
Lemon juice or vinegar is added to the finished dish to better absorb calcium from it, and sauerkraut juice can also be added.
When the beans boil, the first water is discarded. Then add a new one and boil again. This is done so as not to cause stomach problems.
Other legumes do not need such a procedure. You can prepare chickpeas using the technology used to make beans.
When preparing lentils, the technology with tomato paste is the same as with beans - it is added only when the lentils soften. Do not cut the garlic for the lentils, but drop whole cloves.
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