Ingredients:

(4 servings)

• 1 cup beans
• 1 onion
• 1 carrot
• 1-2 pcs. sweet bell pepper
• 1 celery root
• 1 tsp salt
• 1 tsp Sahara

How to cook beans

1. Cooking beans couldn't be easier. And all fears about cooking beans stem simply from ignorance. You can cook beans of both white and red varieties; the color of the beans does not affect the cooking process)))
2. So, first, if you don’t want to spend two hours in the kitchen, then spend exactly one minute in the evening measuring out one glass of beans, pouring them into a cauldron, and then pouring cold water over the beans.
3. Leave the beans soaked in water overnight.
4. In the morning, be sure to drain the water. It is not advisable to cook beans in the water in which they have stood all night.
5. Fill the swollen beans with fresh water so that the water level is two fingers higher than the level of the beans.
6. And now a little secret. To make the beans tastier, softer and more crumbly, in addition to salt, add one teaspoon of sugar.
7. Cook the beans for forty minutes over medium heat. To prevent the liquid from boiling too much, cover with a lid.
8. While the beans are cooking, prepare all the vegetables. Peel the onions and carrots and cut them into cubes. Salad pepper, it is better to take peppers of different colors, remove seeds and also cut into small cubes.
9. Cut the celery root into small cubes.
10. Fry chopped onion in a small amount of vegetable oil. When the onion becomes soft and transparent, add the carrots. Simmer for five minutes.
11. Add pepper and celery. Simmer for another five minutes and remove from heat.
12. After the allotted forty minutes have passed, the beans should be almost cooked. Add the stewed vegetables to the almost finished beans.
13. If during Lent you want to cook beans without vegetable oil, then put the chopped vegetables into a cauldron with beans without pre-frying.
14. Cook for another 10-15 minutes until the beans and vegetables are fully cooked.
15. Boiled beans with vegetables can be served as a separate hot dish or as a side dish for meat.

    P.S. It turns out very tasty if the beans are cooked in the oven. To do this, place the almost finished beans along with vegetables in clay pots and place in a hot oven for 15 minutes.

First, the beans are soaked in a large amount of water for 6-8 hours, then transferred to a pan with cold water and cooked in the proportion of 1 part beans to 3 parts water - after the water boils. Add salt to the pan at the end of cooking.

How to cook beans - instructions

You will need: a glass of beans, water for soaking, water for cooking

1. Although the beans take a long time to cook, the process itself is very simple. Half the success is in soaking. Before cooking, rinse the red beans thoroughly under warm water and soak in boiled water: three glasses of water per glass of beans, cover and leave at room temperature in the shade. It’s better to change the water every couple of hours, but if this is not possible, then just put the cereal in the refrigerator. During this time, the beans will swell well - which means that the cereal is suitable for cooking and will definitely turn out soft. Here are a couple of tips: the most convenient way is to soak the beans in the morning and cook in the evening, or at night to prepare lunch. You shouldn’t soak the cereal for more than 12 hours, it may turn sour. If you are in a hurry, you can pour boiling water over the cereal and leave it warm for an hour. But the natural method of soaking in cold water is more gentle on vitamins.

2. The next stage is even simpler: the beans are washed, filled with water in a saucepan and placed on low heat. Cover the top with a lid and add salt immediately (in moderation). Well, or soaked beans are added to the soup broth. This stage does not require labor - it is only important that there is plenty of water, check it occasionally. After 40 minutes the cereal will be cooked, but it is always better to taste it. It is very simple to understand that the beans are cooked: cool 3 beans and taste them; they should be very soft when you bite them. If the beans are soft enough, stop cooking, but if they are too hard, cook for another 20 minutes.

3. After cooking, the water is drained, and the cereal is salted and used as a side dish or in soup. Your beans are cooked!

This is the easiest way to cook beans. All other methods - without soaking, with soda, in a pressure cooker, etc. - are emergency and, other things being equal, not optimal. Their use requires more labor and control, and the result may not live up to expectations due to the properties of the cereal or errors when using an unusual method.

To make the beans softer:
- after washing, generously pour boiling water over the beans;
- add sunflower oil when cooking;
- drain the first boiling water, rinse the beans with ice water, continue cooking in fresh cold water;
- soak the beans with the addition of soda: 1/5 spoon of soda per glass of beans, and rinse thoroughly before cooking.

How to cook beans in a slow cooker

1. Place two cups of red or white beans in a wide bowl, cover with 5 cups of cold water and leave for about 8 hours to swell. This will save cooking time in the future.
2. During the soaking process, you need to change the water every 3 hours. Do not use drained water under any circumstances, replace it with fresh water. After time, the beans should increase in volume by 2-3 times.
3. Rinse the swollen beans thoroughly in a colander under running cold water, allow the water to drain and place in the multicooker.
4. Salt the beans at the rate of 1 teaspoon of table salt per 1 cup of beans, add ground black pepper to taste, mix gently and add fresh water so that it covers the beans by a centimeter.
5. Turn on the “Stew” mode on the multicooker and set the timer. Depending on the color of the beans, the cooking time will be different: for red beans it will take one and a half hours, for white beans a little less - one hour. After cooking, taste the dish - well-cooked beans should be absolutely soft. Your beans are ready, bon appetit!

How to cook beans in a double boiler

1. Sort beans (red or white), remove damaged beans. In appearance, the beans should be even, smooth, uniform in color, firm to the touch and not peel off.
2. Pour the sorted beans into a deep bowl and add cold water in the proportion of 1 cup of beans - 2 cups of water.
3. Leave the beans for about 8 hours to swell; for white beans, you can skip the soaking step. During the soaking process, you need to change the water every 3 hours. After time, the beans should increase in volume.
4. Rinse the swollen beans thoroughly in a colander under running cold water and allow to drain.
5. Pour water into a special steamer bowl, place the beans in it and cook at a temperature of 80 degrees. This way the process of moisture evaporation will occur more slowly, the steam will simply heat the water.
6. Cook white beans without soaking for at least 1 hour, red beans for about 1.5 hours. During the cooking process, monitor the presence of water in the bowl and add it if necessary, as well as promptly drain the resulting water from the pan. As soon as the beans become completely soft and tender in taste, you can put them on plates and serve them - they are cooked.

Beans in the microwave

Cooking beans in the microwave is quite risky - they can boil into porridge or require additional cooking time, which calls into question the feasibility of the method.

1. Place the beans in a deep microwave-safe dish and add cold water in the proportion: 1 cup of beans to 2 cups of water. Leave to swell for about 8 hours.
2. Carefully drain the water from the bowl. To prevent the beans from accidentally falling out of the bowl, you can cover the bowl with a flat plate, leaving a small gap. Excess liquid will drain through it.
3. Pour clean water over the beans and place in the microwave. Cook red beans at maximum power for 10 minutes, white beans for 7 minutes.
4. Stir the beans, add salt and sprinkle with oil.
5. Return the beans to the microwave and cook at 700 W - 20 minutes for red beans and 15 minutes for white beans.
7. Remove the beans from the microwave and place in a colander to drain any remaining liquid.

Beans in a pressure cooker

1 cup of beans about 250 grams - the output will be about 500 grams of boiled cereal
1. Rinse the beans and soak for 8-12 hours in cold water.
2. Set the pressure cooker for 1 hour with the valve closed and full pressure; if the pressure cooker is electronic, select the “Beans” mode.
3. Cook the beans for 20 minutes after gaining pressure.
4. Turn off the pressure cooker and, without opening the lid, wait 40 minutes until the pressure is released and the beans are cooked due to the accumulated temperature.

Fun facts about beans

- Cooking beans without soaking takes quite a long time, which not every housewife has. On average, it will take up to 4 hours to cook such beans. You need to cook over low heat and constantly make sure that the water in the pan does not completely evaporate, and add it in a timely manner. In addition, prolonged cooking can damage the structure of the beans, and they will begin to fall apart.

Cooking time for beans may vary depending on the size and type of beans. Check readiness beans can be prepared as follows: remove 3 beans from the pan and taste each of them. Well-cooked beans should be absolutely soft. If at least one grain is too hard, you need to continue cooking. Then try 3 beans again. You can start checking the hardness of the beans 40 minutes after you put the beans on the fire, and do this every 10 minutes. This method will allow you to accurately determine the optimal cooking time and prevent the beans from overcooking. The finished beans should be soft and mash well with a fork. Another way to check is to blow on the beans immediately after removing them from the pan.

How to quickly soak beans before cooking
You can soak beans before cooking using a quick method, but it is more labor-intensive and requires more activity in the kitchen:
1) sort, rinse, pour the beans into a saucepan, add water in a ratio of 1:3 (for 1 cup of beans, 3 cups of water); 2) bring to a boil over low heat, keep for 5 minutes over high heat;
3) turn off the heat and leave the beans in the broth for 3 hours;
4) cook in the usual way.

Proportions of water and beans
- There are 200 grams in 1 glass of beans.
- During cooking, the beans increase in size by 2-3 times.
- To prepare 2 servings of the side dish, use 1.5 cups of beans.
- Water and beans should be taken in proportions of 1:3, that is, to cook 1 cup of beans you need 3 cups of water.

Important when cooking beans
1. White beans do not require soaking; they can be cooked immediately (for the same amount of time).
2. Beans are salted at the end of cooking (10 minutes before) or when salting the final dish, because salt slows down the cooking process.
Benefits of beans
Beans are rich in vegetable protein. Beans are the second food in terms of amino acid content (the first is meat).
100 grams of green beans contain 20 milligrams of vitamin C, vitamins PP, B1 and B2. Beans are beneficial for improving skin health. When cooked, beans do not lose their beneficial properties.
Calorie content of red beans is 292 Kcal.

The price of beans in Moscow
The cost of red beans is 70 rubles per kilogram.
The cost of white beans is 80 rubles per kilogram.

Boiled bean salad

Ingredients
Red beans - 150 grams
Red onion - 1 head
Marinated champignons - 100 grams
Parsley - 10 grams
Mayonnaise - 2 tablespoons
Olive oil - 2 tablespoons
Salt and pepper - to taste

Preparation
Cook the beans and place in a colander to cool. Peel, wash and thinly slice the onion into half rings. Fry the onion in olive oil until golden brown. Place beans and onions in a salad bowl, add chopped pickled champignons, salt, pepper and mayonnaise. Chop the parsley and add to the salad. Mix well.

Vegetable puree with white beans

Ingredients for puree with boiled beans
Dry white beans - 300 grams
Tomato - 4 medium tomatoes
Carrots - 1 piece
Bow - 1 head
Garlic - 2 cloves
Lemon - half a lemon
Parsley - 10 grams
Sugar - teaspoon
Salt and pepper - to taste

How to cook vegetables with boiled beans
1. Soak the beans, rinse and cook for 40 minutes (not until completely cooked).
2. Scald the tomatoes with boiling water, remove the skin, and chop using a blender.
3. Peel, wash and finely chop the onion.
4. Grate the carrots on a fine grater.
5. Peel the garlic and pass through a garlic press (or finely chop).
6. Wash the parsley, dry and cut.
7. Pour olive oil into the pan, add onion and sauté for 5 minutes.
8. Add carrots, garlic, sugar, squeeze the juice from half a lemon. Simmer for 15 minutes.
9. Add beans, stir, add water so that it completely covers the beans), cook for another 1 hour.
10. Serve with peeled lemon slices and sprinkled with parsley.

Red bean side dish

Products
Red beans - 600 grams
Onions - 2 pieces
Carrots - 2 pieces
Sweet pepper - 2 pieces
Urop and parsley - 1/2 bunch each
Garlic - 2 cloves
Spicy ketchup - 4 tablespoons

Sour cream - 6 tablespoons
Butter - 20 grams

How to cook red bean side dish
1. Sort 600 grams of beans and soak in a saucepan in cold water for 8 hours.
2. Drain the beans from the water they were in and add new water to lightly cover the beans.
3. Place the pan on the fire and cook for 90 minutes. At the end of cooking, leave the beans on the stove to brew for about half an hour.
4. Place the finished beans in a colander or sieve and let drain.
5. Pour a little water into the pan to cover the bottom and place on high heat. Add 20 grams of butter and quickly stir it in the water.
6. Place the beans in the pan and simmer, stirring occasionally, for 7 minutes.
7. Season the beans with 4 tablespoons of hot ketchup and 2 cloves of garlic passed through a press.
8. Peel 2 onions, finely chop and add to the beans.
9. Wash 2 sweet peppers, remove seeds, cut into cubes and also mix with beans.
10. Scrape 2 small carrots with a knife, grate them on a coarse grater and add to the vegetable mixture.
11. Sprinkle the side dish with salt and pepper to taste, mix well and simmer over low heat for 15 minutes.
12. Place the finished dish in a deep bowl, mix with 6 tablespoons of sour cream.
13. Rinse half a bunch of dill and parsley, chop and sprinkle on top as a decoration.

White bean side dish

Products
White beans - 2 cups
Onion (medium) - 2 pieces
Tomato - 4 pieces
Sweet pepper - 4 pieces
Garlic - 2 cloves
Tomato paste - 2 tablespoons
Vegetable oil - 4 tablespoons
Salt, ground black pepper - to taste
Bay leaf - 2 pieces
Dill - 1/2 bunch

How to cook a side dish of white beans
1. Sort 600 grams of beans and soak in a saucepan in cold water for 8 hours (overnight).
2. Place the pan on the fire and boil until tender (a little over an hour). Well-cooked beans should be absolutely soft.
3. Place the beans in a sieve or colander to drain.
4. Wash 4 peppers, cut lengthwise, remove seeds and cut into cubes.
5. Peel 2 medium onions and chop finely.
6. Heat a frying pan with 4 tablespoons of vegetable oil and lightly fry the chopped peppers and onions.
7. Rinse 4 ripe tomatoes, grate on a coarse grater and add to the frying pan along with 2 tablespoons of tomato paste.
8. Pour a little water into the vegetable mixture, add salt and pepper to taste, 2 bay leaves and stir.
9. Close the pan with a lid and simmer the beans for 10 minutes. After time has passed, remove from heat.
10. Pass 2 cloves of garlic through a press, chop half a bunch of dill and mix with the side dish.
11. Close the pan with a lid and let the dish brew for another 10 minutes.

Red beans are a product that is popular in many countries. It is rich in proteins, healthy and nutritious. Bean dishes are included in vegetarian diets and lenten menus. Red beans are added to meat and vegetable salads, soups, hot and cold appetizers. There are dozens of recipes for baking and desserts based on this product. How to cook red beans with and without soaking?

How long to cook

The cooking time of the beans is affected by how long they are stored. The older they are, the longer they will cook.

Also, the speed of cooking red beans depends on the preliminary preparation. If you keep the beans in water before cooking, then after soaking they cook in a saucepan for about an hour. Without pre-treatment, this process takes longer (at least 4 hours).

You can cook frozen beans without soaking. It is enough to boil it over medium heat - and after 20 minutes the product will be ready for use.

In a slow cooker, soaked beans reach the desired softness in 1.5 hours. In a double boiler it is much faster - in 40 minutes.

To determine if the beans are ready, remove three from the pot/slow cooker and taste each one. If the beans are soft, you can drain the water. If at least one is undercooked, continue cooking. Check again after 10–12 minutes.

In a pot with soaking

To properly and quickly cook red beans, follow the following technology:

1. Soak the beans in cold water in a certain proportion: 1 part beans to 2 parts water. Keep for at least 6–8 hours, but no more than 12, to avoid fermentation. If possible, change the water every 3 hours. Do not use quick soaking methods (for example with soda). This will destroy all the beneficial substances.
2. Boil the product in fresh water. Place 1 cup of beans in a saucepan and add 3 cups of liquid.
3. Place the container on low heat and wait until it boils.
4. Drain the first water, add fresh water and bring it to a boil again. Cook the red beans for an hour. Do not cover the container with a lid, avoid excessive bubbling of water. Monitor the level of liquid in the pan and add it as needed.
5. At the beginning of cooking, add 2-3 tbsp. l. vegetable oil, and at the end - salt to taste.
6. Try not to overcook the beans, otherwise the structure of the beans will be disrupted and they will burst.

In a slow cooker

If you are afraid that the beans will burn, cook them in a slow cooker. The algorithm of actions is as follows:

1. Place the pre-soaked beans in the mixing bowl.
2. Add seasonings to taste and salt (1 tsp per 200 g of beans).
3. Stir everything thoroughly and fill the container with fresh water. The liquid should cover the dish.
4. Select the “quenching” mode. The multicooker will set the cooking time automatically.
5. After the stew is finished, try the red beans. It should be soft.

In a slow cooker, cook red beans in the “Stew” mode.

Red Bean Recipes

Red beans go well with vegetables. In some dishes it can replace meat because it contains a lot of protein. Salads, soups, and side dishes are prepared from beans. Below are some simple recipes.

With vegetables

To prepare the dish you will need:

• red beans – 600 g;
• sweet pepper – 2 pcs.;
• onions – 2 pcs.;
• garlic – 2 cloves;
• carrots – 2 pcs.;
• sour cream – 6 tbsp. l., spicy ketchup - 2 tbsp. l.;
• butter – 20 g;
• a bunch of greenery;
• salt to taste.

Preparation:

1. Pour a small amount of water into the pan. Place the container on maximum heat.
2. When the water is hot, add the butter and stir everything quickly.
3. Place pre-cooked beans in a bowl and simmer for 7 minutes. Stir the contents periodically.
4. Season everything with squeezed garlic and ketchup.
5. Cut the pepper into cubes and the onion into strips. Grind the carrots on a coarse grater. Add ingredients to vegetable mixture and season with salt.
6. Mix everything thoroughly and simmer over medium heat for a quarter of an hour.
7. Place the finished dish in a large bowl and add sour cream. Garnish with dill and parsley.

In tomato

Required ingredients:

• red beans – 400 g;
• carrots – 1 pc.;
• tomatoes – 3 pcs.;
• onions – 1 pc.;
• garlic – 1 clove;
• sunflower oil;
• salt to taste, a bunch of herbs.

Preparation:

1. Dice the onion. Fry it in sunflower oil.
2. Add chopped carrots. Mix everything thoroughly and fry for 3 minutes.
3. Cut the tomatoes in half and chop on a grater. Place the resulting mass in a frying pan.
4. Simmer the sauce for 10–15 minutes.
5. Add pre-cooked beans to the vegetables, add squeezed garlic and salt to taste.
6. Simmer the mixture for 10–15 minutes.
7. Before serving, decorate the finished dish with herbs.

Bean soup with mushrooms

Required list of products:

• red beans – 150 g;
• smoked sausage – 250 g;
• mushrooms – 350 g;
• tomato paste – 40 g;
• carrots – 2 pcs., onions – 1 pc., garlic – 1 clove;
• chicken broth – 1 l;
• a bunch of greenery;
• vegetable oil;
• a pinch of salt and black pepper.

Preparation:

1. Cut garlic, onion and carrots into small cubes. Place the chopped mushrooms and remaining vegetables into the pan. Fry everything in vegetable oil.
2. Add salt and black pepper to taste.
3. Cut the sausage into small strips and place in a container.
4. Pour in the chicken broth and bring it to a boil.
5. Add tomato paste, cooked beans and boil again.
6. After 10 minutes, turn off the burner. Add chopped greens to the soup.

Red bean salad

Prepare the following components:

• red beans – 150 g;
• pickled champignons – 100 g;
• red salad onion – 1 pc.;
• mayonnaise – 2 tbsp. l.;
• olive oil – 2 tbsp. l.;
• a bunch of parsley;
• salt and pepper to taste.

Preparation:

1. Boil red beans.
2. Peel and cut the onion into half rings. Fry the vegetable in oil until golden brown.
3. Place beans, onions, and chopped mushrooms in a large bowl.
4. Salt and pepper the ingredients.
5. Season the salad with mayonnaise, mix thoroughly and sprinkle chopped parsley on top.

Experienced housewives always have several culinary secrets in their arsenal. To properly prepare a red bean dish, consider the following points:

• Soak the beans in a large container, as the fruits absorb liquid and increase in size 2-3 times. Also, their volume increases during cooking (2 times).
• During stewing, the color of the product may change to brownish-brown. To avoid this, do not cover the pan with a lid.
• In summer, soaked fruits should be kept in the refrigerator.
• Make sure the beans are fully cooked. Undercooked ones contain a substance harmful to the body - phytohemmaglutin.
• If you want to maintain its shape, salt the water at the beginning of cooking. If you need loose beans - at the end of cooking.
• Stirring the beans helps them cook. Do this if you are making pate or puree soup.

If you are trying to eat healthy, red beans will become an integral part of your diet. It is saturated with vegetable protein, amino acids, vitamins B, C and PP. The peculiarity of the product is that after cooking it does not lose its beneficial properties. If you know how to cook red beans, then any dish made from legumes will be within your power.

4.75 4.75 out of 5 (2 Votes)

Beans are healthy and nutritious. It contains almost everything that the human body needs: vitamins, carbohydrates, minerals, proteins.

In addition, it has excellent taste. Good housewives know how to cook beans deliciously. You can make soup, side dish, dessert, salad from it. A bean dish is just as tasty and satisfying as one made with meat. It serves as a wonderful filling for pies and various baked goods.

Features of soaking

A mandatory rule for preparing beans is to soak them for 10-12 hours in cold water, which should be boiled and cooled very much. This is where the proper preparation of a delicious dish begins. If you soak it in raw water, the beans will turn out glassy and hard. It’s good if the container with the beans is kept in a cold place while soaking.

Beans can also be soaked in good beer, which will give them a piquant taste. The rules are the same as for water. When it's time to cook the beans, you don't need to pour out the beer, but cook it in it. Alcohol and harmful substances will disappear from it.

Thermal mode

Another important rule for obtaining a tasty bean dish is compliance with the thermal regime. First you need to put it on low heat so that it boils in at least half an hour. Once boiling, the heat should remain moderate so that the beans simmer gently.

You cannot cook different types of beans together, since each variety requires its own cooking time. Beans are salted ready-made. Compliance with the given recommendations guarantees the receipt of tasty and appetizing bean dishes.

Bean soup – it doesn’t get any tastier

Soups with beans always turn out appetizing, rich and tasty.

Mushroom soup with beans

Ingredients:

• beans (two glasses);
• one medium carrot;
• vegetable oil;
• bulb;
• a bowl of champignons (or other mushrooms);
• tomato paste (2 tbsp.).

Boil the soaked beans until soft, about an hour. While the beans are cooking, finely chop the carrots and onions and sauté in vegetable oil. Add mushrooms and simmer for 10 minutes. Add tomato paste mixed with flour to vegetables and mushrooms. Mix well and cook until thick, about two minutes.

Mix the prepared beans with fried tomato sauce and potato cubes. Bring to a boil, simmer over low heat for 20 minutes. Add salt and pepper to taste. Serve the soup with fresh herbs and homemade croutons.

Tomato bean soup with pork

Components:

• pork ribs (500 g);
• white beans (400 g);
• tomato paste (150 g);
• one carrot;
• one onion;
• cardamom (five grains);
• cloves (three buds);
• salt, pepper, garlic to taste.

Drain the soaked beans. Then rinse it in running water. Place beans and meat in a saucepan and add water. When it boils, turn the heat to moderate and cook for an hour and a half. Chop the onion and carrots, add tomato paste and sauté. Add this roast to the soup. Add all the spices and cook a little more. The soup should sit for at least 15 minutes. Already in the bowls, season the soup with grated garlic.

Appetizing salads with beans

To know how to cook beans deliciously, you need to try at least a few salad recipes.

Green bean salad

• green beans (500 g);
• two onions;
• green parsley, sour cream, salt.

Remove the tips and veins from the pods. Slice on the bias and blanch for 10 minutes, adding a little water with vinegar and salt. Then pour this water over the bulbs and rinse the beans with water. Cut the onion into rings and scald it with bean broth. Then cool and place on a plate. Place the finished pods on top. Lightly salt everything, add sour cream and stir.

Beans and smoked chicken

The salad includes:

• beans (200 g);
• smoked chicken fillet;
• fresh cucumbers (300 g);
• salt, mayonnaise to taste.

For this salad, it’s great to soak the beans in beer and then boil them. After draining in a colander, cool. Cut the fillet with cucumbers into cubes. Add beans, season with mayonnaise and mix well.

Meat dishes with beans

It goes well with any meat: chicken, turkey, rabbit, beef, pork.

Beans with chicken and vegetables

Prepare:

• beans (two glasses);
• chicken fillet;
• two carrots;
• vegetable oil;
• two onions;
• two pickled cucumbers;
• 2-3 bell peppers;
• 4-5 tomatoes;
• two cloves of garlic.

Leave the beans in cold water overnight. Then boil until soft. Rub thinly sliced ​​chicken fillet with spices, salt and ground pepper. Fry the chicken in vegetable oil until golden brown. Finely chop onions, carrots, bell peppers, tomatoes. Simmer the vegetable mixture in a hot frying pan for 10 minutes with vegetable oil (a little).

Place the meat on the beans, add vegetables, pepper and salt to taste. Simmer for another 5 minutes and add the garlic and pickled cucumbers. Sprinkle the finished dish with fresh herbs.

Beans with pork in a pot

You need to stock up:

• green beans (500 g);
• pork (500 g);
• two onions;
• two tomatoes;
• tomato paste (1 tbsp.);
• mushrooms (250 g);
• egg;
• flour (1 tsp);
• sour cream (2-3 tbsp.);
• grated cheese (3 tbsp);
• pepper, salt to taste.

Fry the meat cut into small cubes with tomatoes and onions. Green beans, cleaned of fibers and cut in half, place in half-cooked meat. Pour hot water with pepper and salt. Simmer over low heat. At this time, peel, wash and chop the mushrooms. Stew them with tomato paste, eggs and sour cream. Sprinkle with flour and simmer briefly.

Mix mushrooms with beans, put everything in a fireproof ceramic pot, sprinkle grated cheese on top and place in a hot oven. The dish should be baked and covered with a golden brown crust.

Only beans

In order not to rack your brains over what can be prepared from beans, it is enough to resort to recipes for very tasty dishes in which the main component is the beans themselves.

Beans under eggs

In addition to beans (a glass), you will need:

• two eggs;
• bulb;
• sour cream, red pepper, dill, salt, flour to taste.

Transfer the almost finished boiled beans to a hot baking sheet or frying pan without a handle. First, grease the container with vegetable oil and lightly sprinkle with breadcrumbs. Heat and pour beaten eggs mixed with flour, fried onions, pepper, salt, and dill on top. When the eggs form a golden brown crust, spread sour cream on top and keep in the oven for another five minutes.

Baked beans

Ingredients:

• speckled or dark beans (two cups);
• tomato paste (2 tsp);
• two onions;
• two bay leaves;
• salt, black pepper, flour, sugar to taste;
• vegetable oil.

Cook the soaked beans until almost done. Cut the onion into half rings and saute until golden brown with the addition of flour. Add bean broth to the fry. After boiling, season with pepper, sugar and finally with bay leaf. Pour this sauce into the boiled beans and simmer for half an hour. Served hot or cold. Equally delicious.

Bean cutlets

Prepare:

• beans (glass);
• two onions;
• semolina (1 tbsp);
• two eggs.

Grind the soaked and washed beans in a meat grinder, adding one raw and one fried onion. Add eggs and semolina to the mixture. Form cutlets and fry slightly. Then place the cutlets in a cauldron, pour in water (you can use meat broth) to cover them, and simmer for an hour and a half.

Bean lobio

Lobio is a Georgian dish meaning beans in a sauce with various seasonings. There are many recommendations on how to cook lobio from beans. Here are some recipes.

With beer

• two glasses of beans;
• a glass of peeled walnuts;
• 250 ml beer;
• head of garlic;
• two bunches of green parsley;
• 1 tbsp. l. Sahara;
• juice of 1 pomegranate;
• salt and pepper to taste.

Soak beans in beer and cold water. Boil until soft and drain the liquid. Pass garlic, walnuts, and herbs through a meat grinder. Add this mixture to the cooled beans. Season with pomegranate juice, pepper, salt, sugar.

Lobio with eggs and butter

Prepare:

• green beans (1 kg);
• 200 g ghee;
• 3 eggs;
• salt.

Bean pods, peeled, washed with cold water and chopped, place in a saucepan. Pour two cups of boiling water, close the lid and cook for one to two hours until tender. When the water boils and the beans are boiled, add oil and salt. Simmer for 10 minutes. Add the raw egg and mix. Pour in the rest of the beaten eggs. Smooth the surface and simmer in a covered pan until the eggs are ready.

Lobio with nuts and tomatoes

Components:

• green beans (500 g);
• tomatoes (600);
• half a glass of shelled walnuts;
• two onions;
• garlic clove;
• a sprig of green cilantro;
• three sprigs of basil and parsley;
• salt.

Place the tomatoes cut into slices in a saucepan and let simmer for 2 minutes. Then, removing from heat, rub through a sieve.

Boil the chopped beans and combine with tomato puree and onions. Boil. Mix walnuts with salt, garlic, cilantro, parsley, basil. Add this mixture to the green beans and puree and simmer for 10 minutes.

A small part of everything that can be prepared from beans is described. These are delicious puree soups, stews, casseroles, goulash, pies and much more. If you start cooking bean dishes, you will want to do it more often.

Red and white beans are often used to prepare many dishes and are popular among athletes and people who watch their diet, as they are very nutritious and contain a lot of protein, so many will find it useful and interesting to know how long and how to properly cook beans in a saucepan (with and without soaking) to make it tasty.

How long does it take to cook white and red beans?

The cooking time for red and white beans directly depends on whether they were pre-soaked or not, since this procedure helps to soften the beans and reduce cooking time. Let's take a closer look at how long beans are cooked in different ways:

• How long should you cook beans after soaking? After soaking, white beans need to be cooked for an average of 50 minutes, and red beans for an average of 60 minutes until tender.
• How long to cook beans without soaking? Without soaking, red beans need to be cooked for about 4 hours over low heat in a saucepan, and white beans for an average of 1.5-2 hours, also over low heat.
• How long to cook red and white beans in a slow cooker? In a slow cooker, beans need to be cooked for an average of 1.5-2 hours until tender (after soaking).

Having found out how long to cook beans (red and white), we will further consider the cooking process itself in order to know how to cook beans with and without soaking so that they turn out soft, tasty and do not become overcooked.

How to properly cook red and white beans with soaking?

• Ingredients: beans - 1 cup, water - 3 cups, salt - to taste.
• Total cooking time: 7 o'clock, preparation time: 6 hours, cooking time: 1 hour.
• Calorie content: 125 calories (per 100 grams of product).
• Cuisine: European. Type of dish: side dish. Number of servings: 2.

To prepare more tasty and healthy beans, they must first be soaked, since after this they cook faster and retain their shape better, while becoming soft inside. Let's take a closer look at how to properly cook white and red beans with soaking:

• First of all, the beans must be thoroughly sorted, washed (using a colander and cold water), and then soaked in cold water for 6-8 hours in the proportion: 2 cups of water per 1 cup of beans (during soaking, the water must be changed 1-2 times).
• After soaking, drain all the water from the beans, transfer it to a saucepan and fill it with cold water in the proportion: 3 cups of water per 1 cup of beans and over medium heat bring the water to a boil, then drain all the water and pour in fresh water in the same proportion and bring Bring to a boil again over medium heat. To make the beans cook faster and be more tender inside, you can add 1 tablespoon of sunflower oil to the pan.
• After boiling water in a saucepan, cook the beans over low heat for 50-60 minutes (applies to red and white beans). There is no need to cover the pan with a lid during cooking.
• 5-10 minutes before the end of cooking, the beans must be salted (1 teaspoon of salt per 1 cup of beans).
• At the end of cooking, taste the beans; if they are undercooked and hard, you can cook them for another 5-10 minutes until fully cooked.

Note: to boil beans for soup, boil them separately for the first 30 minutes of cooking, then transfer them to a pan with broth and cook further in the soup.

Read more about preparing beans for cooking in the article:?

How to cook beans without soaking?

Beans can also be cooked without pre-soaking, but in this case they will take much longer to cook and there is a possibility that you will end up with porridge rather than whole soft beans. Let's consider step by step how to cook beans without soaking (white and red):

• We carefully sort and wash the beans, then put them in a saucepan and fill them with water (in the ratio: 3-4 glasses of water per 1 glass of beans).
• Over medium heat, bring the water in the pan to a boil, drain it, then add new water in the same proportion and bring to a boil again over medium heat.
• After the water boils, reduce the heat and cook the beans for 3.5-4 hours until tender, it is important to ensure that all the water in the pan does not boil away (add water if necessary). There is no need to cover the pan with a lid during cooking.
• 10 minutes before the end of cooking, add salt (1 teaspoon per 1 cup of beans).
• At the end of cooking, check the beans for doneness; if they are not cooked, cook for another 10 minutes and check again.

Note: to quickly cook beans (red, white) without soaking, you can add a little soda to the water after boiling (on the tip of a teaspoon or knife), and towards the end of cooking add a few drops of lemon juice to the water to neutralize the soda .

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In conclusion to the article, it can be noted that knowing how to cook white and red beans with and without soaking, you can prepare a tasty and nutritious side dish high in protein and nutrients for yourself and your family. We leave our reviews and useful tips on how and how much to cook beans (red and white) in the comments to the article and share it on social networks if it was useful to you.