For the first time, the mother-in-law decided to help with the housework and cooked bean soup. The first daughter tried ... said "tasteless" and did not eat. We tried... bitter. That was a mess! And they sinned on spices (parsley of "origin Egypt"), but not on beans. The bellies of none of those who dared to finish the soup did not hurt, but unpleasant, of course.

Half a pack is left. Time has passed. I decided to make my own lobio. I soaked it overnight, drained the water once, filled it with new water, and set it to boil. When I began to try, whether it was cooked ... I found a familiar bitter taste (((

I got on the Internet to read: how to get rid of bitterness. If bitterness is found, after 45 minutes after the start of cooking, drain the water and pour it with fresh water (the more, the better), and cook until it boils, and then drain this water again. And then again filled with new water and again drained after boiling. Bitterness really comes out! Somewhere after the third time, bitterness was no longer felt, I added fried onions with garlic, spices, wine vinegar, cilantro, laurel, a little pepper, basil to the beans, walnuts... in general, everything that was needed according to the recipe ...

And it became very tasty!

I cooked red beans for 2 hours, it turned out garbage. how to cook it right? and got the best answer

Answer from Oksana[guru]
in this case, it is important to know: How to soak beans
Soaking beans in water before boiling is useful for two reasons: This process softens the beans and returns moisture to them, which reduces the cooking time.
When soaked in water, oligosaccharides (sugars that are not digested in the human body) dissolve, causing gas formation and complicating the digestion process.
The water in which the beans were soaked is always poured out and the beans are boiled fresh.
The water level should be 5 cm above the soaked beans. The beans will triple in size when soaking, so you will need a large pot. Soaking is best overnight or at least 8 hours. If you soak the beans too long, they can ferment. If there is not enough time, you can use fast way soaking. Boil the beans for 3 minutes this day. Remove from heat, cover with a lid and set aside for 1 hour. Then drain the water in which the beans were soaked, pour in fresh water and cook until tender.
Beans and lentils should be sorted out before cooking, removing shriveled beans, pebbles and twigs, and then washed in cold running water. Canned beans should also be washed, then ready meal will look better.
... strict distribution of beans by variety and color. Mixing and cooking different varieties together is not only inconvenient, but also negatively affects the quality of the dishes.
In general, beans are the most capricious and hard-to-cook legumes. But green beans, that is, unripe beans, cook quickly and well. They cook longer than others - American large, white flageole, Ukrainian white (ordinary). Slightly faster than their predecessors: Bulgarian dwarf white beans, Ukrainian variegated, Mexican red and Cuban black beans.
Beans should be boiled in cold water so that the water barely covers its top, on a very low heat, without touching or interfering.
Since beans of any kind are cooked longer than all other vegetables, longer than fish and meat, they have to be cooked separately and added to dishes after they are fully cooked.
In the same way, beans are prepared separately for vegetable cereals and side dishes, mixing it with other vegetables already in a ready-made, boiled form.
Salted beans only after its final readiness and even after the complete preparation of the bean dish. So, for example, bean purees are salted only after beans have been pureed, and not after they have been cooked.
To enhance the flavor accent, beans require onions, tomatoes, savory (especially the latter; it is not for nothing that savory is called "bean spice" in a number of languages).
Whipped bean puree well perceives oil - vegetable and butter.
+++ Beans
Red beans
Red beans (kidni, kidney beans) are shaped like kidneys. It pairs well with savory tomato sauces, onion, garlic and rosemary. Kidni is one of the main ingredients of many Creole and mexican food especially chili con carne. But this type of bean has one insidious feature: raw grains contain toxic substances, so it cannot be germinated, and before cooking it should be soaked for at least 8 hours, be sure to drain the water and only then cook until cooked for at least an hour.
look / read the link and everything will be = OK.

Answer from 2 answers[guru]

Hello! Here is a selection of topics with answers to your question: I cooked red beans for 2 hours, it turned out garbage. how to cook it right?

Answer from Liana Baeva[guru]
No need to soak, just simmer over low heat - one hour is enough.


Answer from Andrey Suvorov[guru]
Pour in water, you can overnight, for 2-3 hours, add a pinch of soda when cooking, you can add cold water, cook for 1-1.5 hours !!))


Answer from Just Kseniya[guru]
You must first soak in cold water for at least 6 hours (usually soak overnight), then pour out the water in which it was soaked and pour in fresh water, cook until tender for 1.5 hours.


Answer from Irina Pazina[guru]
When cooking beans (as well as peas), add a little soda to the water and do not salt until the end of cooking. With this method, the beans cook much faster.


Answer from Yoovushka[guru]
You have to soak the beans overnight. And when you cook, there is such a nuance., and an important one is to cook until half cooked, and then DRAIN all this water! Pour boiling water over and cook on new water, salt, pepper, herbs. . The fact is that if you do not drain the water, THE BEANS ARE VERY BITTER!


Answer from Fantasia[guru]
it had to be soaked overnight and then boil the soup as usual


Answer from Yovetlan-Ka![guru]
It's okay ... Moscow was not built right away either !! ! Just when the beans boil, you need to drain the water from it and fill it with cold water, and so on several times until it becomes ready !! ! Good luck to you!


Answer from Di[guru]
nado bilo sna4ala zamo4it,gdeto na noch,a potom varit


Answer from urandot*[guru]
And what happened? Two hours for red beans is not even enough)


Boiled beans are great as a side dish for meat and fish. It can be served as a separate dish or in combination with other dishes. raw vegetables. In any case, beans have good taste and perfectly satisfies hunger. Beans are also an excellent source of copper, zinc, potassium, and phosphorus.

Raw beans should not be eaten. It must be cooked: stewed or boiled. AT raw beans contains toxic substances that are destroyed during cooking. Therefore, you should not eat raw pods and the beans themselves. Now we will tell you more about how to cook beans.

Beans should be soaked in water before cooking. Pre-soaking beans in water will not only speed up their cooking. Beans contain oligosaccharides that are not absorbed by the body. It is oligosaccharides that cause gas formation in the body. But during soaking, they dissolve, and the digestion process will not be very complicated.

Do not forget that the beans are soaked for 6-10 hours. It is undesirable to leave beans in water for more than 10 hours, as the fermentation process may begin. By the way, it is advisable to change the water in which the beans are soaked every 3.5 hours. Beans increase in size during soaking, so the water level should be 5 cm higher than the beans themselves. Never boil beans in the water in which they were soaked.

If for some reason you forgot to soak the beans, you can use the following method. Boil the beans for 3 minutes and remove the pan from the heat. Leave the beans for an hour in the water in which they were boiled. During this time, the beans will steam out and become suitable for further processing.

It is worth talking separately about the question of how much to cook beans? If the beans are not soaked overnight, then they should be boiled for 2-4 hours. It all depends on the size of the beans. So, large beans cook longer than small ones. White beans also boil very quickly. Red beans take a long time to cook, so they will need to be soaked anyway. But white beans can not be soaked.

Determine readiness easily. Western restaurants use the so-called "three system". To find out if the beans are ready, three beans are taken out of the pan. All three beans are tasted. If they are soft, then the beans are ready. If one of them is not cooked, it is worth continuing to cook the beans. Next time you also need to try three beans. This way you will know for sure that your beans are ready.

There are also a few tricks on how to cook beans. In order for the beans to be very tasty, they should be cooked properly. Therefore, as soon as the beans boil, drain the water and pour cold water. In addition, you can add a little to the beans during cooking vegetable oil. And do not forget that the beans should not be stirred with a spoon while they are cooking.

There is another way to cook beans. For her fast food use a constant temperature difference. Bring the beans to a boil and add half a glass of cold water to it. Also during cooking, cold water is added 3-4 more times. Remember that beans should be cooked over low heat.

Do not forget that the beans are cooked without salt. Beans can be salted only at the end of cooking or after it is fully cooked. Very often during cooking, the beans change color and darken. To avoid this, beans should be cooked in an open container.

I cooked red beans for 2 hours, it turned out garbage. how to cook it right? and got the best answer

Answer from Oksana[guru]
in this case, it is important to know: How to soak beans
Soaking beans in water before boiling is useful for two reasons: This process softens the beans and returns moisture to them, which reduces the cooking time.
When soaked in water, oligosaccharides (sugars that are not digested in the human body) dissolve, causing gas formation and complicating the digestion process.
The water in which the beans were soaked is always poured out and the beans are boiled fresh.
The water level should be 5 cm above the soaked beans. The beans will triple in size when soaking, so you will need a large pot. Soaking is best overnight or at least 8 hours. If you soak the beans too long, they can ferment. If there is not enough time, you can use the quick soaking method. Boil the beans for 3 minutes this day. Remove from heat, cover with a lid and set aside for 1 hour. Then drain the water in which the beans were soaked, pour in fresh water and cook until tender.
Beans and lentils should be sorted out before cooking, removing shriveled beans, pebbles and twigs, and then washed in cold running water. Canned beans should also be washed, then the finished dish will look better.
... strict distribution of beans by variety and color. Mixing and cooking different varieties together is not only inconvenient, but also negatively affects the quality of the dishes.
In general, beans are the most capricious and hard-to-cook legumes. But green beans, that is, unripe beans, cook quickly and well. They cook longer than others - American large, white flageole, Ukrainian white (ordinary). Slightly faster than their predecessors: Bulgarian dwarf white beans, Ukrainian variegated, Mexican red and Cuban black beans.
Beans should be boiled in cold water so that the water barely covers its top, on a very low heat, without touching or interfering.
Since beans of any kind are cooked longer than all other vegetables, longer than fish and meat, they have to be cooked separately and added to dishes after they are fully cooked.
In the same way, beans are prepared separately for vegetable cereals and side dishes, mixing it with other vegetables already in a ready-made, boiled form.
Salted beans only after its final readiness and even after the complete preparation of the bean dish. So, for example, bean purees are salted only after beans have been pureed, and not after they have been cooked.
To enhance the flavor accent, beans require onions, tomatoes, savory (especially the latter; it is not for nothing that savory is called "bean spice" in a number of languages).
Whipped bean puree well perceives oil - vegetable and butter.
+++ Beans
Red beans
Red beans (kidni, kidney beans) are shaped like kidneys. It goes well with spicy tomato sauces, onions, garlic and rosemary. Kidni is one of the main ingredients in many Creole and Mexican dishes, in particular chili con carne. But this type of bean has one insidious feature: raw grains contain toxic substances, so it cannot be germinated, and before cooking it should be soaked for at least 8 hours, be sure to drain the water and only then cook until cooked for at least an hour.
look / read the link and everything will be = OK.

Answer from 2 answers[guru]

Hello! Here is a selection of topics with answers to your question: I cooked red beans for 2 hours, it turned out garbage. how to cook it right?

Answer from Liana Baeva[guru]
No need to soak, just simmer over low heat - one hour is enough.


Answer from Andrey Suvorov[guru]
Pour in water, you can overnight, for 2-3 hours, add a pinch of soda when cooking, you can add cold water, cook for 1-1.5 hours !!))


Answer from Just Kseniya[guru]
You must first soak in cold water for at least 6 hours (usually soak overnight), then pour out the water in which it was soaked and pour in fresh water, cook until tender for 1.5 hours.


Answer from Irina Pazina[guru]
When cooking beans (as well as peas), add a little soda to the water and do not salt until the end of cooking. With this method, the beans cook much faster.


Answer from Yoovushka[guru]
You have to soak the beans overnight. And when you cook, there is such a nuance., and an important one is to cook until half cooked, and then DRAIN all this water! Pour boiling water over and cook on new water, salt, pepper, herbs. . The fact is that if you do not drain the water, THE BEANS ARE VERY BITTER!


Answer from Fantasia[guru]
it had to be soaked overnight and then boil the soup as usual


Answer from Yovetlan-Ka![guru]
It's okay ... Moscow was not built right away either !! ! Just when the beans boil, you need to drain the water from it and fill it with cold water, and so on several times until it becomes ready !! ! Good luck to you!


Answer from Di[guru]
nado bilo sna4ala zamo4it,gdeto na noch,a potom varit


Answer from urandot*[guru]
And what happened? Two hours for red beans is not even enough)


Probably everyone has their own secrets of cooking beans, as well as prejudices about how it should and should not be cooked. What are your secrets? What do you believe?

In addition, there are people who do not bother with cooking beans at all, but buy them already boiled in cans. Canned beans are very good for salads and so-called. filling stations, i.e. "non-bean" soups, in which bean broth is optional and beans generally play the third violin, like borscht with beans or minestrone.

Canned beans are usually always whole (depending on the brand), with a delicate skin and tender "flesh", slightly salted through. The liquid is drained from it and discarded. It is slimy and tasteless. The beans are washed under running water, dried on a sieve and used in salads and dressing soups. Photo from here

I never buy it because I don't have that habit. For me, beans are dry beans from my garden or from the store. Yes, for those bean dishes, which we eat at home, canned beans simply do not fit.

Canned beans are very convenient to wash and strain directly in their own jar in this way
- at one end of the jar, make several punctures with a bottle opener
- turn the jar over the sink with holes down and open the jar with an opener from the opposite end.
- Rinse under running water directly in the jar and use the recipe.

In recent years, culinary publications have debunked many myths about dry bean simmering and have suggested some very interesting methods of simmering them. I will talk about them today.

In all the methods listed below, we are talking about average beans: not just from the garden, i.e. dry, but very, very "fresh" beans, which are cooked very quickly without any tricks and jumps - they are simply poured with water and boiled, and not about very old dry beans, which are a hundred years old at lunch, lain for years on store shelves and a few more years in your home, and which requires very long cooking to boil to a tender state.

Method 1 Take dry beans, add water and cook until tender suitable only for very fresh beans, the beans of this year's harvest, which are at most a month or two old. In the tropics, beans are harvested a couple of times a year, and beans on sale are almost always very tender and easily boiled even without soaking. In more northern countries, you can also run into very old beans in packs or in barrels by weight, so old that they do not boil soft even after several hours of cooking, they remain stone.

You can cook beans with or without salt - as you like. It is a myth that cooking with salt makes the beans tough or prevents them from "boiling" is a myth. The only thing to remember about cooking with and without salt is that when beans are boiled with salt from the very beginning of cooking, you need 2r less salt (to get the same taste in beans) than when beans are salted at the end of cooking or when ready. I cook without salt only if I need a very rich and rich bean broth for stew-watering, bean soup-puree and similar dishes.

Beans can also be boiled or stewed with tomatoes, tomato puree. The fact that cooking in an acidified environment prevents the beans from being boiled is also a myth. In order for the acid to prevent the beans from being boiled, it must be VERY much, more than usual in edible bean dishes.

Any other beans cooked in this way will come out with a rough rind and a grainy core. Which, by the way, some people like.


With further boiling, you get a slurry with bean skins and the contents boiled out of them. Something like dumplings with potatoes, bursting and empty during cooking.

Method 2 Soak in water for several hours, then boil. You can cook in the water in which the beans were soaked, or you can drain that water and pour fresh water (so that the stomach does not swell from the beans so much) - as you like.
This method, oddly enough, does not reduce the cooking time of the beans a little and does not make the skins softer or the middle more tender.

In addition, if the beans are soaked in the hot season, then it is important to soak them in the refrigerator, otherwise they will sprout or turn sour in the heat in the kitchen, and soak for no longer than a day even in the refrigerator, otherwise they will become worse - instead of swelling, they will wrinkle and after cooking it will be very tasteless. Photo from here

I only use this method when I'm making thick bean soups (like Indian dal) that are eaten over rice. those. so. Photo from here

For them soaked beans with sweet pepper cut into very large pieces, then boil the beans with it until soft. Then the pieces of boiled peppers are thrown away, and the soup-gravy is seasoned (with spices, spices, browned vegetables, etc.) and boiled until tender.
Approximately the same is cooked and served on dal rice - an Indian bean soup-watering. Photo from here

Method 3 Salting beans for several hours. In this method, a 1.2% "brine" is prepared (per liter of water 12g, 2.tsp without top, fine salt), beans are poured into it (per 1 stack of beans, a liter of salted water) for 8-24 hours at room temperature T. If it is hot at home (30-35C, not 20-22C), then soak in the refrigerator for up to a day.

Then drain the water and wash the beans on a sieve under the tap. Pour clean fresh water and boil, preferably with a little salt, again (or a piece of bacon, corned beef, etc. and spices)!

Exceptionally creamy beans are obtained, with a delicate skin and a core that is completely silky to the bite. They cook faster than usual and remain intact, i.e. not inferior in quality canned beans, only tastier. But it is necessary to cook, of course, on low heat, not to allow a very rapid boil. Very whole they are obtained when languishing in the oven at 250F / 120C for 1-1.5 hours. Photo from here

Why does soaking in brine help to make the beans and their skins soft, and why drain the water from the soaked beans if you then again salt the water in which the beans will be boiled?

The answer is this. The secret of the hard skin and grainy bean center is that the skin contains calcium and magnesium salts. In this sense, it is like a shell chicken egg, which no matter how you cook, it will not be possible to make it soft. When soaked in brine (water + NaCl), sodium from salt displaces calcium and magnesium from the skin, which makes it more permeable and water and salt easily penetrate into the beans. Picture from here

The beans swell well, salt through and become elastic and tender. And calcium and magnesia migrate into the brine, which makes it "hard": if it is boiled, then after cooling, films and flakes of hard "salt" will settle on the bottom and walls of the dishes, as when boiling any hard water. And in hard water, as you know, it’s generally bad that it boils and boils softly. You can't even make tea with hard water! Therefore, the water that has become hard after soaking the beans is drained, the beans are washed under running water and poured with a fresh portion of "soft" drinking water.

Method 4 Cooking without soaking with a leaf of sea kale. This is the most interesting method of cooking beans. Firstly, the beans do not need to be soaked, and secondly, the strongest and richest taste and aroma of beans is obtained both from the beans themselves and from the broth / bean broth. But, of course, in this case, you need to have dried seaweed leaves on hand - Japanese kelp, which is exported from Japan and sold under the name kombu.

The beans are as silky-soft inside and out as when soaked with salt, and cook just as quickly as if they had been soaked. And at the same time, the stomach from gas also does not swell! In this sense, a leaf of dried seaweed in a pot with boiled beans works wonders.

For a pound of beans (450-500g, 2 stacks of dry beans) take 4 liters of water 1 tbsp. top of salt and a piece of 10x10cm (or 20x5cm, etc.) dry seaweed. cook until the beans are ready, i.e. try on the tooth, because fresh, regular and very old beans are boiled for different times.

After cooking sea ​​kale they take it out and throw it away (although it is edible!), and the rest, both the broth and the beans, are used for cooking.

During cooking, in addition to kombu and salt, you can add what you like - onions, spices, etc. Photo from here

Some people do soak beans with kombu, but the American Recipe Testing Center (January / February 2012 issue of Cook's Illustrated magazine) concluded that soaking with or without kombu is not particularly necessary. Seaweed will do its job anyway a business.

Interesting, isn't it?

Next time I will tell and show how to cook beans (or any other legumes) not just in a saucepan or even a pressure cooker, but in a rice cooker (for some reason it is like multicooker sell!). It turns out that a rice cooker, if it is the right size for your quantities of beans, is the most The best way cooking both beans and dishes from them, simply because in a rice cooker, beans will never burn or stick to the bottom (the rice cooker turns off when it notices that the water has evaporated). Oh, how many times I have burnt beans in a pressure cooker - do not count! Well, you don’t need to stir, and the beans turn out to be just as tender and whole (if you need one) as when languishing in the oven, but without the expense of electricity, wood or gas as in the oven.

How do you cook beans? And in what dish? share your secrets please.