How to cook red rice correctly so that it turns out tasty and healthy. How to cook beans: simple and clear instructions How to cook fresh red beans

In the 16th century, Christopher Columbus brought beans from South America, then they were called Italian beans. Today it is popular in many countries. Beans are very rich in proteins, which is why they are so nutritious. In the diet, it can easily replace meat dishes. Let's figure out how to properly cook red beans with soaking and recipes for dishes made from this product.

How long does it take to cook red beans?

In a slow cooker, the product can be cooked in the “stew” mode in 1 hour 30 minutes. It cooks much faster in a double boiler - in 40 minutes.

Cooking without soaking takes a very long time: on average 4 hours. At the same time, you should cook over low heat and constantly ensure that the water does not evaporate completely. If necessary, it can be topped up. There is no need to overcook the beans either, the structure is disrupted and they begin to burst.

Frozen beans cook quickly without pre-soaking. It must be boiled over medium heat and after 20 minutes you can eat it.

How to cook red beans with soaking

All products are prepared using a certain technology. The beans are prepared like this:

Before cooking, sort, rinse and soak it in cold water at a ratio of 1:2.
When soaking, do not forget to change the water every 3 hours.
It is recommended to cook beans in fresh water. In this case, for 1 cup of legumes you need to take 3 cups of water.
Place a pot of water over low heat and wait until it boils.
After boiling, drain the first water, add fresh cool water, bring to a boil again and cook for an hour.
At the beginning of cooking, do not forget to add a little of any vegetable oil and at the end salt to taste. Readiness can be determined by the softness of the beans.

In the arsenal of skillful and experienced housewives there will always be a couple of secrets about cooking. To make the red bean dish tasty, you need to consider the following points:

soak the product in a large bowl, as the beans can expand 2-3 times;
The water must be changed during soaking, otherwise the beans may turn sour;
The beans may darken during cooking. To prevent this from happening, do not cover the pan with a lid;
keep in mind that 1 glass of beans is equal to 200 grams;
when cooking, the product can double in size;
In summer, soaked beans should be stored in the refrigerator;
the product must be fully cooked; raw beans contain hazardous substances to health;
Add salt only at the end, as it helps slow down the cooking process.

Delicious recipes with red beans

This product goes well with vegetables. We can say that it replaces meat, as it contains a lot of protein. You can use it to make side dishes, soups and salads. Let's write down a couple of delicious recipes:

1. Red bean side dish

To prepare this dish you will need:

600 gr. red beans;
2 onions;
2 medium carrots;
2 sweet peppers;
2 cloves of garlic;
2 tbsp. l. spicy ketchup;
6 tbsp. l. sour cream;
20 gr. butter;
greens and salt.

First, soak and cook the legumes using the above technology. Add some water to the pan and place on high heat. Add butter and stir quickly. Place the finished beans in a saucepan and simmer for 7 minutes, remembering to stir.

Season the beans with ketchup and squeezed garlic. Finely chop the onions, cut the peppers into cubes, and grate the carrots. Add all this to the vegetable mixture, sprinkle with salt, mix well and simmer over low heat for about 15 minutes.

Transfer the finished dish to a large bowl and mix with sour cream. Garnish with parsley and dill.

2. Red bean salad

Prepare the following ingredients in advance:

150 gr. red beans;
1 red onion;
100 gr. pickled champignons;
2 tbsp. l. olive oil;
2 tablespoons of mayonnaise;
parsley;
pepper and salt.

Boil the legumes in advance. Peel the onion, cut into half rings and fry a little in oil until golden brown. Place beans and onions in a large salad bowl, add chopped champignons, salt and pepper. Season everything with mayonnaise, mix and sprinkle chopped parsley on top.

3. Beans in tomato

To prepare this delicious dish you will need:

400 gr. red beans;
3 tomatoes;
clove of garlic;
1 carrot;
1 onion;
sunflower oil;
greenery;
salt to taste.

Cut the onion into cubes and fry briefly in oil. Add chopped carrots to it, stir and fry for another 3 minutes. Cut the tomatoes in half, grate and place the resulting mass in a frying pan. Simmer the sauce for 10 minutes. Next, add cooked beans to the vegetables, add salt, add squeezed garlic and simmer for 10-15 minutes. Garnish the dish with herbs before serving.

4. Bean soup with mushrooms

This soup is very easy to prepare and is amazingly nutritious. You need to prepare the following list of products:

150 gr. red beans;
1 liter of chicken broth;
350 gr. mushrooms;
250 gr. smoked sausage;
40 g tomato paste;
2 small carrots;
1 onion;
1 clove of garlic;
vegetable oil;
greens, black pepper and salt.

Start by finely chopping the carrots, onions and garlic. Place the oil and chopped mushrooms in a pan and fry over medium heat. Add pepper and salt to taste. Add chopped vegetables to the mushrooms. Then cut the sausage into small strips and place in a saucepan. Pour in the chicken broth and wait until it boils. Add cooked beans, tomato paste and bring to a boil again. After 10 minutes, you can turn off the heat and add chopped herbs to the soup. Bon appetit!

If you know how beans are prepared, then any bean dish will work. This product makes amazing dishes with a delicate and mild taste. Beans rank second in amino acid content after meat. It is recommended to be included in the diet of vegetarians.

Rating: (5 Votes)

In sale and in cooking, there are two products called beans - these are actually ripe fruits, or rather dried grains of different varieties and colors, they are sold in this form or canned. The second product is green beans, which are unripe pods of common or green beans; they are sold not only fresh and canned, but also frozen. Traditionally, when discussing how to deliciously cook red beans, they mean ripe dry fruits, and green beans are usually mentioned in the name.

Beans, unlike many products, do not lose their properties after heat treatment. Its unique taste can be highlighted or modified with various seasonings and spices and will please any eater. The only difficulty, or rather inconvenience, is the need for prolonged soaking for swelling before cooking. Canned fruits, which retain their beneficial properties in their original form, successfully help solve this problem.

What are the benefits of beans?

Dry beans are a unique product in their composition; they are the leader in the content of plant proteins, up to 24-26%, depending on the variety, and plant protein resembles animal protein and is very easily digestible, even easier than animal protein. In addition, it contains a lot of fiber, 100 g contains almost half of the average daily requirement, vitamins and microelements.

Due to their composition and ease of preparation, beans are an important component in a proper and healthy diet; they are necessary for heart patients and diabetics, athletes and models. Love for it is manifested in the national cuisines and culinary traditions of Georgia, China and Japan. In our country, the climate is not entirely suitable for growing this legume, but this does not diminish its popularity.

Contraindications

However, people with problems of the gastrointestinal tract and related areas, as well as with diagnoses of gout, arthritis and arthrosis, should include beans in their diet very carefully and in small quantities. Inconvenient features of legumes include flatulence, which is caused by intestinal bacteria that process legume proteins. This should be taken into account when thinking about how to deliciously cook red beans by adding dill, fennel, cloves, anise and fenugreek to dishes with them, which harmonize not only the taste, but also the digestive process.

Everyone should know that it is strictly forbidden to eat raw ripe fruits; they can cause poisoning. Therefore, you need to know how to cook red beans deliciously, and do not neglect the soaking stage, including in an alkaline solution. Some nutritionists advise draining the first water after boiling and cooking until fully cooked in the second water.

Thus, you can choose a method of preparation, spices and seasonings that will minimize all the shortcomings and make it possible to get not only benefits, but also pleasure from dishes with beans.

☞ Video story

How to cook delicious red beans

Beans are indispensable during fasting and in vegetarian menus. In this article we will discuss how to cook delicious beans for a strict vegetarian without using products with animal proteins and fats in recipes. All of the above dishes are quite universal, easy to prepare and have almost no national coloring, but we will put off the famous Georgian lobio and American Idaho soup, which is also often prepared only in water, until next time.

How to make bean soup

The peculiarity of red bean puree soups is the complete absence of potatoes and thickeners such as starch, semolina or flour, because the fruit contains enough starch. Usually the soup is made from dry fruits, preferably one variety, then all the grains will be cooked at the same time. If you are pressed for time, thinking about how to deliciously cook red beans, you can use canned ones. In this case, it is important not to oversalt the soup, because salt is the main preservative. Vegetarian soup made from beans and the same ingredients can be cooked in different ways and the tastes of these soups will be very different, but the benefits will remain.

Ingredients:

2 cups dry red beans;
1 onion;
1-2 tbsp. l. vegetable oil;
2 carrots;
2 parsley roots;
celery root;
salt pepper.

PREPARATION METHOD No. 1:

Rinse the beans and soak them in water for 10-12 hours, for example overnight. If the fruits were purchased a long time ago, you should add a pinch of soda to the water and increase the soaking time. When the fruits swell, drain the water, rinse with drinking water, add 2 liters of clean water and cook. After 30-40 minutes, put 1 carrot and celery, chopped as desired, into the pan. Chop the onion and fry in oil until translucent, add a second finely grated carrot and fry until the carrots change color. After this, add finely grated or chopped parsley root to the frying pan, fry together until the parsley softens a little and is saturated with oil. Transfer the fried vegetables to the pan with the beans. Rinse the pan with a tiny amount of hot water and pour it into the pan. Boil the soup until the legumes are ready, remove from heat and chop hot with a mixer-mug in portions and pour it into another pan. Season the soup with pepper and salt, boil, and turn off immediately. Sprinkle the finished soup with parsley.

PREPARATION METHOD No. 2:

Wash the red beans thoroughly, soak them in drinking water for several hours (3-5), then cook them in this water until tender. Chop all the vegetables coarsely, add to the beans and cook from boiling for 2-3 minutes, turn off the heat, immediately chop with a mixer, season with salt and pepper, and put on fire. Add oil, stir and cook for another 10-12 minutes, stirring all the time with a polymer or wooden spoon so that it does not burn or stick to the bottom. Oil in this recipe is an optional, but desirable component, which makes the taste softer and the soup more harmonious and healthy in terms of composition. Sprinkle the finished thick soup with herbs, preferably celery or parsley.

As a side dish for this soup, garlic croutons or aromatic, spicy white bread croutons, dried in or fried in vegetable oil, are usually served.

Video recipe

Recipe for bean pate “Armenian style”

Ingredients:

300 g dry red beans;
head of garlic;
a bunch of cilantro;
50 g walnut kernels;
salt pepper.

Preparation:

Rinse the red beans, add water and leave for at least 7-8 hours, the easiest way is overnight, especially since some cookbooks suggest soaking the fruits for a day. Drain the water, rinse the beans under running water and cook until completely soft, adding hot water if necessary during cooking. Drain through a colander until the water is completely drained. Peel the head of garlic, chop the cloves, finely chop the nuts and cilantro. Mix all ingredients and grind 3 times with a manual meat grinder or 2 times with an electric one. Season the resulting pate with salt and pepper, taste and add salt if necessary. Under-salted pate tastes like an unfinished dish. Place in a vase and garnish with parsley. Serve with pita bread, which can be made into a roll, or with toasted bread.

To obtain a richer oily taste, you can fry 1 chopped onion in sunflower oil with 3-4 cloves of garlic until transparent, then add them along with nuts and cilantro to the red beans and chop everything together.

Video recipe

Colored Bean Snacks

Ingredients:

1 cup variegated beans;
1 carrot, beet, bell pepper.

INGREDIENTS for dressing, 1st option:

vinegar;
1 tbsp. l. caraway;
grated horseradish;
lemon.

INGREDIENTS for dressing, 2nd option:

1-2 onions;
ground red pepper;
vegetable oil;
2-3 tomatoes;
salt.

PREPARATION METHOD No. 1:

Soak and cook colored beans in the traditional way, drain and cool. Boil carrots and beets and cut into cubes the size of two beans, mix with cooled fruits, and put in a salad bowl. Prepare the dressing by diluting wine vinegar to taste with cold water. Place the caraway seeds in a strainer and place in boiling water for one minute, remove, shake to drain the water, and transfer to vinegar. Add grated horseradish to the mixture, no more than 5 tbsp. l., and squeeze the juice from the lemon. Mix everything, pour the resulting dressing over the vegetables, taste, add salt to taste. Place bell peppers, cut into rings or strips, on top.

PREPARATION METHOD No. 2:

Prepare all the ingredients for the snack - peel and cook according to traditional recipes. For dressing, sprinkle finely chopped onion with pepper, fry in enough oil, add salted water and simmer for a couple of minutes. Peel the tomatoes (scald with boiling water, then pour water from the refrigerator on them, remove the skin), chop, add to the onion, simmer for 15 minutes, taste and add salt to taste. For a sharper taste, you can add garlic to the dressing. Grind the hot dressing with a mug mixer. Place beans and chopped vegetables in a salad bowl and pour in the prepared dressing, stir. The appetizer can be served warm.

Salad recipe with canned beans

What gives it a special piquancy is the combination of the starchy, slightly dull taste of beans with an aromatic vinegar dressing. By modifying the dressing with different herbs and spices, you can create a whole bouquet of salads with different tastes.

Ingredients:

500 g canned red beans;
2 red onions;
1-2 cloves of garlic;
5 tbsp. l. vegetable oil;
salt pepper;
1 tbsp. l. granulated sugar;
7 tbsp. l. apple cider vinegar;
parsley, cilantro, basil;
2 tbsp. l. capers.

Preparation:

Drain the brine from the canned red beans, taste, rinse with cold drinking water if necessary, and let drain well. Chop the onion into strips, finely grate the garlic, fry them together in hot oil, season with salt, pepper and sugar. Allow the sugar to melt, but be careful that it does not stick to the pan and burn. Carefully add vinegar to the frying pan, immediately after boiling, turn off the heat, put the beans in the frying pan, stir and leave to cool slowly to room temperature so that the beans are soaked in the dressing.

Wash and squeeze out several sprigs of cilantro, parsley and basil through a cloth towel, tear off leaves and herbs, chop, mix with capers. When the beans have cooled completely, transfer to a salad bowl, add the greens and capers, and stir. Garnish with sage leaves.

For this salad, you can prepare aromatic vinegar in advance: put a couple of peeled cloves of garlic and hot red pepper, a sprig of purple basil and 1 tsp each in a bottle with a tight, ground-in stopper or screw cap. coriander (cilantro) and cumin (cumin) seeds heated in a dry frying pan. Pour the mixture with apple cider vinegar and place it in the corner of a kitchen cabinet or cupboard for 10 days. Other ingredients that have Mediterranean flavors include fennel, thyme and one! a small sprig of rosemary.

Video recipe

How do you cook beans?

Beans are an out-of-season product. In winter, it makes rich, thick stews and stews; in summer, it makes light vegetable salads and side dishes. It is rich in vegetable protein and microelements, and there are a couple of dozen varieties - in general, there is plenty to choose from and it is clear why you should cook it.

Green beans

In fact, these are the same regular beans that come in packs, only unripe. The pods are harvested before the seeds reach full vigor. Most often, these beans are brought from Kenya, which is why they are also called “Kenyan”. It usually comes to Russia frozen, cut into pieces. This product is very healthy, satisfying and dietary. Prepares very quickly! You can blanch the pods in boiling water or steam for just a couple of minutes and immediately serve them as a side dish for meat, poultry, and fish. Or add to green salads, soups or stews.

Buckwheat noodles with green beans

Recipe by Maxim Kolomatsky, brand chef of the Shikari restaurant chain

Ingredients (for 1 serving): 100 g boiled soba noodles, 30 g frozen green beans, 30 g carrots, 30 g oyster mushrooms, 30 g white cabbage, 15 g soy or bean sprouts, 1 bunch of spinach, 1 tsp. vegetable oil, 2 arrows of green onions, 1 tbsp. l. broth or water, 1 tbsp. l. Sweet chili sauce, 1 tsp. chopped fried onion for decoration, salt to taste.

Instructions. Chop the cabbage into thin strips 8-10 cm long and 1-2 mm thick. Cut the mushrooms into slices 3-4 mm thick. Peel the carrots and cut into thin slices 1-1.5 mm thick, and then into strips 5 mm wide and 8-10 cm long. Wash the spinach. Tear large leaves with your hands. Treat the bean sprouts by rinsing them. Chop the green onions. Thaw the beans in advance and chop them too. Heat a wok pan, pour in vegetable oil. Add carrots, cabbage, mushrooms and fry for 1 minute, stirring constantly. Add beans, bean sprouts, green onions, noodles. Add sweet chili sauce and vegetable broth. Stir and cook for 30 seconds, reducing the sauce. Add salt to taste. Place noodles in a heap on a plate and sprinkle with fried onions.

White beans

This type of bean is very popular in Italy. The thin-skinned cannellini is added to the traditional vegetable soup minestrone, the giant white one is added to salads and appetizers, and the small one is added to various meat and fish dishes. 100 grams of these beans contain a very decent amount of protein for a plant product - 7 g. And at the same time, there are only a little more than 100 calories. Before cooking, the beans must be soaked for at least a couple of hours. This way it will cook faster and be better absorbed. Then the water is drained, the beans are washed and filled with cold water. Place on the stove, bring to a boil and cook over low heat. Professionals do not recommend stirring beans during cooking, so as not to damage their structure.

White bean stew

Recipe by Sergei Nosov, concept chef of the Syrovarnya restaurant at the Badaevsky plant

Ingredients (for 1 serving): 100 g large white beans, 1 tomato, 60 g butter, 150 g cod fillet, 1 egg, 1 sprig of parsley, 1 tsp. vegetable oil, salt and pepper to taste.

Instructions. Soak the beans, then boil until tender. Finely chop the tomatoes and simmer in a saucepan with chopped herbs in butter. Place boiled beans and cod pieces in tomato sauce. Simmer until the fish is ready. Place on a plate. Make an omelette from the egg, cut it into strips and place on top of the dish. Garnish with chopped parsley.

Red beans

It has a bright, rich color that will decorate any, even the most boring dish. The skin of red beans is thicker than that of white beans, so they taste better when canned. Just drain it in a colander and rinse thoroughly with cold water. Red beans are especially good with meat, poultry, vegetable and mushroom dishes. It is equally suitable for cold green salads and hot stews and soups. But you shouldn’t use red beans as a single filling for pies - in combination with dough, especially yeast dough, the result is a very heavy dish.

Vegan burger with carrot fries

Gastropub RecipeChelsea:

Ingredients (for 1 serving): 150 g canned red beans, 1 bun, 1 pickled cucumber, 1 tomato slice, 1 lettuce leaf, 2 red onion rings, 1 tbsp. l. breading, 100 g carrots, vegetable oil for frying, salt to taste.

Instructions. Peel the carrots and cut into long pieces (like French fries), place on a baking sheet, sprinkle with oil and bake until golden brown. For the cutlet, pass canned red beans through a meat grinder, mix with breadcrumbs and salt to taste (if the minced meat is too liquid, add a little more breading). Make a round flat cutlet and fry it in vegetable oil on both sides until golden brown. Cut the bun in half, dry the crumb side in a frying pan or over a toaster. Place a lettuce leaf, cucumber and tomato slices, onion rings on the bottom of the bun, cover with a cutlet and the top of the bun. Serve with baked carrots and any lean sauce to taste.

Mash

This annual herbaceous plant from India also belongs to the bean species and the legume family. It is a green seed slightly larger than a pea, but not round, but oval in shape. In old cookbooks, mung beans were often called "golden beans", although in fact mung beans are always green. This type of legume is very popular in India, where it is called “dal” and a huge number of dishes are prepared with it, including a thick soup of the same name.

Soup with lamb and mung bean

Recipe by Dmitry Parikov, brand chef of a restaurant holding companyPerelmanPeople

Ingredients (for 6 servings): 800 g lamb shoulder, 300 g mung bean, 3 carrots, 3 potatoes, 2 celery stalks, 3 l water, 4 pcs. peppercorns, 1 onion, 3 bay leaves, 3 cloves of garlic, a sprig of tarragon, salt and pepper to taste, fresh tarragon for decoration.

Instructions. Wash, peel and cut vegetables (except onions). Wash the spatula, place it with a whole onion and peppercorns in a saucepan, cover with water and cook until boiling. Skim off the foam, add mung bean, all the vegetables and cook until tender - about 25 minutes more. 15 minutes before the end, add the bay leaf. When serving, garnish the soup with fresh tarragon.

Another recipe with beans - from Alexey Podlesnykh, brand chef of the Eshak and Huang He restaurants - you will find

Beans are a special, protein-rich food that is filling and nutritious. It is quite capable of replacing meat dishes in the diet. It is very important to be able to cook it correctly, so the question of how much and how to cook red beans correctly worries many housewives.

How to cook red beans

Brought from South Africa in the 16th century, the bean, or “Italian bean” as Christopher Columbus dubbed it, is now popular in many countries around the world.

Beans are valuable for their unique composition.

Fiber - gives a feeling of fullness, helps remove toxins and excess fluid from the body, stabilizes blood sugar levels.
The complex of vitamins (C, PP, B1, B2, B6) has a positive effect on human immunity and stabilizes the activity of the nervous system.
Micro- and macroelements (calcium, potassium, phosphorus, magnesium, iron, manganese) are participants in important biochemical processes.
Amino acids (tryptophan, lysine, arginine, histidine, tyrosine) balance the activity of the endocrine system and contribute to a sedative and calming effect.
Beans do not contain cholesterol.

Unique beans are not completely digested in the intestinal tract. Thus, the body has the opportunity to get rid of everything unnecessary.

Systematic consumption of the grains of this plant can prevent premature aging, have a strengthening effect on the heart and blood vessels, and improve immunity.

Important! Despite their high calorie content, beans can often be found in dietary dishes.

How to cook red beans with soaking

Not everyone knows how to properly cook red beans with soaking. It is necessary to take into account the fact that red beans have a stronger outer shell. Accordingly, this also affects the duration of cooking; it increases. Due to this feature, it is recommended to pre-soak the beans in water. It is best to do this in the evening, since the beans must be in the water for at least 12 hours.

Someone will ask: is it necessary to soak? Those who do not know how to cook red beans should have an idea of why the pre-soaking procedure is necessary. And it’s not even that the beans cook faster after soaking. Bean grains contain special components - oligosaccharides. They can complicate the functioning of the human gastrointestinal system, and even pose a threat to people with gastrointestinal diseases. During the soaking procedure, oligosaccharides dissolve in water. That is why the water remaining after soaking must be drained and the beans must be cooked only in the newly collected water.

Important! Beans should not be eaten raw, as they contain the toxic substance phasin. Eating undercooked grains, and especially raw grains, means causing an upset stomach.

The soaking procedure involves periodically changing the water. It is better to take a larger pan, because beans have the ability to swell and increase in size. For 1 glass of product there should be 3-4 glasses of boiled water.

Before putting the pan with its contents on the fire, you need to drain the water and pour in clean water.

When asked how long to cook red beans after soaking, the answer is clear - 1.5-2 hours. Shortly before the end of cooking, salt is added. If you wish, you can pour in 3-4 tablespoons of sunflower oil at the very beginning of cooking. spoons In this case, the boiled beans will become softer.

Cook over low heat with the lid closed.

You can determine the readiness of a vegetable only by taste, and it is recommended to try at least three things. Sometimes some of the grains are already ready, but some are not. In this case, you should boil the beans for another 10-15 minutes.

Ready beans are suitable for preparing various dishes.

Knowing how to cook red beans, you will be able to get a product that will be an excellent addition to stewed vegetables and soups.

Thus, soaked beans can significantly reduce the cooking time and rid the product of starch, which is contained in excess on the surface of this product.

How long to cook red beans without soaking

Modern housewives often face a problem when there is a catastrophic lack of time to prepare dishes. In such a situation, the relevant question is how to cook red beans without soaking. There is such a recipe.

Before cooking, the cooked beans are removed from excess debris. Those with flaws should also be removed.
The product, placed in a colander, is thoroughly washed with running water. After this, everything is transferred to a pan filled with water about two-thirds.
A saucepan with beans placed on the fire should boil for 15 minutes, after which all the water is drained and new, clean water is poured in. A similar procedure must be repeated one more time. After this, the beans are cooked for another 40-50 minutes.

Important! In order not to miscalculate the cooking time, the beans need to be boiled for 40 minutes, and then taste the beans for readiness every time after 10 minutes.

But there is another way, which tells how to quickly cook red beans without soaking. It may seem unusual to some, but it's still worth a try.

You will need water, beans and seaweed. The leaves of this vegetable, dried prematurely, are added to the grains before cooking. Boiling will take about 40 minutes. If you season this mass with spices, you will get a tasty and aromatic broth.

How to quickly cook red beans

Beans are a special product that usually takes a lot of time to prepare. However, modern housewives are interested not just in information about how long to cook red beans, but in how to speed up this process.

There are such methods too.

A microwave is perfect for these purposes. Before cooking, the beans are poured into any glass container, into which clean, cool water is also poured. The container is placed in the microwave oven and the maximum power is set. Cooking time 7-10 minutes. Then the contents are mixed, sprinkled with salt and sent to the oven for 15-20 minutes, but the power is already quite medium.
A slow cooker is a great option for those who don’t know how to properly cook red beans. In this case, the beans should be stewed for 1-1.5 hours. You need to salt before cooking.
You can use a pressure cooker. In this case, cooking should take about 40 minutes.
Without pre-soaking, you can quickly cook frozen beans. It is boiled over medium heat and you can count on the fact that within 15 minutes the beans will be ready to eat.

Some housewives know about certain nuances that help speed up the cooking process. For example, grains will cook faster if you add a little regular soda during cooking. There is another way that reduces the cooking process by 2 times. The beans are filled with cold water. 5 minutes after boiling, add 100 ml to the pan. very cold water. This procedure is repeated several more times until the grains are completely ready.

Knowing how long red beans are cooked and what are the features of their preparation, you can prepare various tender and tasty dishes.

When preparing dishes, you need to take into account a number of important nuances when cooking:

First, the grains must be carefully sorted, weeding out all the “defective” beans.
Beans are salted only at the end of the cooking process.
If you add a little butter or olive oil when cooking this ingredient, the beans will turn out much tastier.
If you have to add water during the cooking process, then only add boiling water, otherwise the beans will crack.
When choosing the volume of grains for a dish, you need to remember that during cooking its volume will increase by 2-3 times.
Do not stir the beans while they are boiling.
When making soup, the beans should be boiled until half cooked. Already in the broth, the beans will be completely cooked.
If several varieties are required to prepare a dish, then cook them separately.
It is recommended to add tomato, tomatoes or vinegar, if the recipe requires it, only after the dish is ready. But spices and herbs can be added during the cooking process. The taste will benefit greatly from this.

Beans are a unique product. Having only 1% fat in its composition, it is able to provide our body with a complex of vital vitamins and microelements. Having an idea of how to boil red beans, you can surprise your household or guests with delicious salads, appetizers or soups made from this product.