Practically all the necessary nutrients of the body - light vegetable protein, fat without cholesterol and a rich vitamin-mineral complex - are gathered in red beans. In fact, legumes alone can replace a whole range of other products. Let's learn more about the impact on the body of red beans and how it can be prepared.
The benefits of beans
Red beans - a unique source of a number of useful trace elements and vitamins. And the protein contained in it is not inferior in its value to fish and meat. No wonder many vegetarians prefer legumes as a source of protein. They are a real source of amino acids:
- Histidine is an important part of hemoglobin. It also contributes to the normal functioning of the joints and the auditory nerve;
- tyrosine improves the work of the adrenal glands and the endocrine glands, is an antioxidant and a pronounced anti-depressant, helps reduce allergic reactions;
- lysine helps get rid of intestinal infections and pathogenic viruses;
- Arginine has a positive effect on the female reproductive organs, and also contributes to the elasticity of the skin, since it is part of collagen;
- Tryptophan has a beneficial effect on the nervous system, relieves tension, calms and normalizes sleep.
Did you know? Some historians believe that Cleopatra owed its unforgettable beauty to whitewash, made from crushed beans. Having added a small amount of water, they were applied with a thin layer on the face. As a result, the face looked almost snow-white and absolutely smooth, which corresponded to the ideas of that time about ideal beauty.
Regularly eating red beans, you can feel its positive effect on the body:
- due to the high fiber content helps to normalize digestion, which is especially useful for people suffering from constipation;
- helps to maintain a healthy level of acidity in the body, fight flatulence and overweight, reduce the content of harmful bacteria;
- is a great source of energy, it is recommended to use it to athletes and those who are engaged in hard physical labor;
- the product regulates blood cholesterol and helps in the prevention of atherosclerosis;
- due to the high concentration of potassium, calcium, magnesium and folic acid helps the work of the heart and blood vessels, contributes to the normalization of blood pressure;
- iron is involved in the supply of oxygen to all organs and tissues, which prevents the development of anemia;
- has a diuretic effect, is useful in a number of diseases of the urinary system;
- regular consumption of the product improves the condition of the skin and hair;
- thanks to the easy digestion of vegetable protein is recommended for dieters. Gives a feeling of satiety and does not lead to a sharp jump in blood sugar.
Lose those extra pounds will help: watercress, litchi, beans, squash, fruit of the suite, broccoli, spinach, cardamom, cabbage, goji berries, barberry, cilantro, lovage.
How long does it take?
On average, red beans are cooked for 1.5-2 hours until fully cooked, and after pre-steeping, for about an hour. Salt it better at the end of cooking, since the presence of salt increases the duration of cooking.
To determine the readiness of the product, you need to remove the three beans and try them. If at least one of them is not soft, it is necessary to continue cooking. You can start checking readiness 40-45 minutes after boiling and repeat every few minutes. This will prevent the bean from being digested. If you need to add water, then use only hot.
Learn more about the composition and benefits of beans for the body: white, black, red, asparagus.
How many soaked beans
So that the beans cooked faster and at the same time remained whole, it must first be soaked in room water for 6-8 hours. In addition, such legumes are easier to digest. In the heat soaked beans can be kept in the refrigerator so that it does not ferment.
To soak for one glass of legumes, take three glasses of water. After some time, the water can be changed, but it is not necessary. Rinse under running water before cooking.
Important! During soaking, the volume of the beans increases about two times, and when boiling another 10-20%. One glass of 300 ml contains about 250 g of the product, from this amount about 500 g of boiled legumes are obtained.
Cooking dry beans without soaking
Ingredients:
- dry red beans - 1 cup;
- clean water - 3-4 glasses;
- salt - 1 tsp;
- oil - to taste.
Inventory:
- pan;
- wooden spoon;
- tea spoon;
- beaker.
Step-by-step recipe:
- Rinse legumes well, pour into a saucepan and add water: 3-4 cups of water for one cup of product.
- Bring to the boil, drain the water, pour the same volume of cold water and bring to the boil again over medium heat.
- After boiling leave to simmer for 1.5-2 hours until ready, if necessary - to increase the time. If the water has boiled out, add hot.
- Salt is added about 10 minutes before the end of cooking at the rate of: for 1 cup of the product - 1 tsp. Of salt.
- Check the beans again for readiness, drain off the remaining water and add oil or other dressing to taste.
Learn beans recipes in tomato sauce and how to close beans for the winter.
How to cook green beans
Ingredients:
- raw green beans - 1 cup;
- clear water - 2-3 glasses;
- salt - 1 tsp;
- oil - to taste.
Inventory:
- pan;
- wooden spoon;
- tea spoon;
- beaker.
Step-by-step recipe:
- Rinse pods well under running water, remove all stems.
- Place the legumes in boiling water, salt and boil on low heat for 6-8 minutes.
- To try, they should be soft, but not fall apart. If not ready, then boil a few more minutes.
- Ready beans with a colander rinse under running water.
- Add butter or any dressing to taste.
We recommend to find out what types of green beans exist and what useful properties it has.
Cooking in a multivariate
- Pre-soaked beans to pour into the bowl of the multicooker. At one time in a 4-liter bowl, you can boil 400 g of the product.
- Add clean water to the 1.5 liter bowl.
- Select the mode "Stewing" or "Soup" and set the time 1.5-2 hours.
- Ten minutes before the end of cooking, add salt to taste.
- If desired, a few minutes before the end add vegetables, greens and garlic, fried in vegetable oil.
Video: How to cook red beans in a slow cooker
Microwave Cooking
- Pre-soaked legumes pour in a glass container for the microwave and pour water.
- Turn on the microwave for 10 minutes at full power.
- Salt to taste, switch to medium power and cook another 20 minutes.
- Try legumes, if they are not ready yet, then set extra time.
Beans Recipes
Red beans are a great helper for any hostess, because it goes well with many products and is suitable for cooking side dishes, soups, salads and other dishes.
Check out the recipes for cooking tomato paste, Korean salad from zucchini, green tomato and salted cabbage in Georgian, assorted vegetables, horseradish with beetroot, adzhika, caviar from patissons, carrots, eggplants.
Pita with beans
Ingredients:
- raw red beans - 200 g;
- onions - 1-2 pcs .;
- carrots - 1-2 pcs .;
- vegetable oil - 2 tbsp. l .;
- Armenian lavash - 2 sheets.
Inventory:
- pan;
- pan;
- spoon;
- knife;
- cutting board.
Did you know? The British first heard about the beans from the Dutch, which is why in Great Britain it is called Dutch beans. And in Bulgaria there is Bean Day, which is celebrated on the last Sunday of November. The ceremony on this occasion includes a variety of dishes from legumes, and even a shot from a bean gun.
Step-by-step recipe:
- Boil the pre-soaked beans to readiness, strain and knead in mashed potatoes, you can leave small pieces.
- To rub a carrot on a coarse grater, finely chop the onion, fry everything in vegetable oil.
- Spread the pita bread, smear it with mashed potatoes, put vegetables on top.
- Fold the pita bread with rolls and cut into 4-5 pieces.
- Before serving, you can fry a little until golden.
- Serve with sour cream or sour cream-mayonnaise sauce with greens.
Video: Recipe for a burrito with meat, beans and corn
Bean Salad
Ingredients:
- canned red beans - 400 g;
- red onion - 1 pc .;
- Bulgarian pepper - 1 pc .;
- hard cheese - 100 g;
- 2-3 leaves of Chinese cabbage;
- garlic clove;
- parsley;
- a few drops of lemon juice;
- mayonnaise.
Inventory:
- salad bowl;
- spoon;
- knife;
- cutting board.
Find out what healthy beans are for and how to grow them in open field.
Step-by-step recipe:
- Drain the canned beans.
- Grate the grated cheese, chop the peppers and cabbage into strips.
- Cut the onion into half rings, chop the garlic and greens finely.
- Mix all the ingredients, add mayonnaise and sprinkle the salad with lemon juice.
Video: How to make red bean salad
Bean soup
Ingredients:
- raw red beans - 200 g;
- onion - 1 pc .;
- carrots - 1 pc .;
- Tomato - 2 pcs .;
- vegetable broth - 1.5 liters;
- vegetable oil - 2 tbsp. l .;
- tomato paste - 1-2 tbsp. l .;
- 1-2 celery stalks;
- 1-2 cloves of garlic;
- bay leaf, thyme, parsley.
Inventory:
- pan;
- spoon;
- knife;
- cutting board.
Other representatives of legumes are also beneficial for the body: peanuts, peas, mouse peas.
Step-by-step recipe:
- Pre-soaked beans to boil almost to readiness.
- Finely chop the onion, carrot, garlic and celery.
- Scald tomatoes with boiling water, peel, cut into slices.
- Fry onion, carrot and celery in vegetable oil for five minutes.
- Put everything in broth, add garlic, bay leaf, thyme and cook on low heat for about 20 minutes until beans are ready.
- Add salt, remove bay leaf, pour into plates and garnish with finely chopped parsley.
Video: Red Bean Soup
Georgian Lobio Recipe
Ingredients:
- raw red beans - 600 g;
- onions or red onions - 400 g;
- fresh cilantro - 50-60 g;
- 2 cloves of garlic;
- 3 bay leaves;
- savory, coriander, hops-suneli - 0.5-1 tsp each;
- spicy red and black pepper to taste;
- tkemali, vegetable oil, salt.
Inventory:
- pan;
- spoon;
- knife;
- cutting board.
Important! Red beans are quite a heavy product, so it should be used with caution in small children and pregnant women. People with exacerbation of diseases of the gastrointestinal tract is better to avoid this product.
Step-by-step recipe:
- Pour the washed legumes into the water, put the bay leaf and cook on low heat for about two hours.
- 10-15 minutes before the end, drain the water, knead half the beans, mix with the rest. If it is too dry, add water in which they are boiled. Continue to simmer on low heat.
- Fry chopped onion in vegetable oil, add chopped cilantro. At the end of frying add dry seasonings.
- Crush hops-suneli, savory, pepper, garlic and a pinch of salt in a mortar.
- In the finished dish, add the roast, tkemali and the contents of the mortar, stir five minutes more. Salt to taste.
- Serve garnished with cilantro and half-rings of onion.
Video: Lobio in Georgian
How to quickly cook red beans
- Cook the beans in a pressure cooker, cooking time after boiling is about 40 minutes.
- Dry legumes will be prepared in half the time if after five minutes of boiling, water is replaced with ice. And so repeat a few more times.
- Regular sugar helps to soften the beans: after boiling add 25 g of granulated sugar per 200 g of product.
- Use a microwave or a slow cooker.
So, regularly eating red beans, you get a supply of almost all the necessary minerals and vitamins. In addition, you will certainly feel its positive effect on your body - increased vigor, endurance and calmness. Try all the recipes, choose your favorite and enjoy your meal!
