Types of Beans and How to Sort, Soak and Prepare Dry Beans - restaurant vegetable side dishes

If you haven't fully experienced the wonderful world of beans, you miss it.
Beans are part of the Bean family, and beans are definitely a source of nutrients that are often overlooked.
My husband was diagnosed with high cholesterol and the doctor told him that he needed to eat less meat and suggested using beans as a healthy meat substitute.
To be honest, until then, our consumption of beans mainly included peppers that we used to warm on cold nights.
After some investigations and experiments on beans, we found that few foods provide the same nutritional value, as well as a huge diversity of texture, color and taste.
As a result, beans have become a staple in our diet and a healthy meat substitute and independent dish that our whole family likes.
Beans are part of the vegetable family, including beans, lentils, peas and peanuts.
These plants have pods with small seeds inside, and they are dried and eaten after being taken out.
They are called the perfect food of nature for good reason.
They are rich in protein, soluble and insoluble fibers, and antioxidants.
For every 1/2 cups of canned or cooked food, or 1/3 cups of mash, the fiber and protein content is about 8 grams.
They also provide healthy doses of iron, potassium, magnesium, iron, zinc, selenium and folic acid.
Fortunately, beans are very low in fat and do not contain cholesterol.
While peanuts, sugar peas, and soybeans are technically beans, our bodies have different metabolic patterns for them.
These three beans are usually used in recipes in a different way than the classic ones I am discussing, so I will exclude them from the discussion.
Beans, beans, good for your heart, the more you eat, the more you will. . . . .
Well, I know some of you have avoided the universal beans for some reason.
I'll admit you don't want to go from a full bean virgin to a bean monster overnight.
In fact, dogs will start to resent you for blaming you.
Just like you don't change from couch potatoes to marathon runners overnight, you'll easily eat these gas-generating miracles.
In order to digest them correctly, your body needs time to adapt.
Gradually introduce a small amount of beans in your diet.
An easy way to start is to add two to four tablespoons of your favorite beans to the green salad several times a week.
In order to further reduce the chance of abdominal discomfort, be sure to soak the dried beans in the water before cooking.
Why does the beans make us panting?
The human body cannot be broken down.
You see, the sugars are large and bulky molecules that cannot be broken down or absorbed by the large intestine.
Normally, the enzyme rushes into the large intestine and breaks down the average sugar molecule before it even prays to enter the large intestine.
In the digestive process of Homo sapiens, there is a rather unfortunate omission, in which the existence of a molecule that destroys the sugars is seriously ignored.
Therefore, these large molecules enter the large intestine happily, completely undigested, and produce valuable nutrients.
This is good news for a lot of greedy bacteria eager to wait for such an occasion, God, it's a free, verifiable sugar-eating party.
The gas produced is-
The product of the digestive process of bacteria.
Have you ever thought about what Beano is?
It has Alpha-enzymes.
The half-milk enzyme that breaks down the annoying fructose.
This enzyme is produced by a fungus called the black fungus.
In some ways, beans are beans, whether they are dry or canned.
Choose only dry food and you will not reach the new cooking height.
Of course, it is more convenient to use canned beans than to use dry varieties.
However, with dried beans becoming a nutrition winner, there are some valid reasons to throw away the opener.
First of all, the sodium content of many canned beans is surprisingly high, even if it is only half a cup, it can reach 20% of the recommended daily consumption.
So, for those who are looking at your blood pressure or have other health problems that need to minimize sodium content, the sodium-free dried beans are a way.
Since the shelf life of canned beans is about 5 years, they do add preservatives.
In contrast, dried beans are completely natural.
You know exactly what's inside because it's just what you add yourself.
Recently, there has been some controversy over a chemical found in the white plastic lining of canned foods-diphenol a (BPA.
Through the National Institutes of Health and the National Toxicology Program of the FDA, some concerns have been expressed about the potential danger of chemicals to the brain, behavior and prostate of young children, even the unborn fetus
In addition to being good for health, there are other compelling reasons for choosing dried beans.
Each service is cheaper compared to a separate can of beans.
There is also a compelling environmental reason: Canned beans use more packaging than dried beans.
Not to mention, they take up less space in your pantry than bulky bean cans.
Finally, dried beans can last for ten years or more if stored in a cool, dry environment.
You need to do some sorting and dropping before soaking beans.
It is easiest to put them on a large and flat surface like a cookie sheet or a cutting board.
Choosing a White cutting board is your best choice as it is easy for you to see any hidden rock or stone.
Spread them evenly on the sheets and look for any small pieces in an orderly manner.
In fact, it is surprising how many small stones you will find.
When you filter them, you will also look for any discolored Beans, beans with holes or holes, beans or dirt that are visibly deformed or discolored.
Be soaked, but it is in your best interest to do so.
Some exceptions to the soaking rules are black-eyed peas, lentils and peas.
Of course, having to do this increases the time factor, but this is a step you don't want to skip.
Fortunately, there are many methods, some of which are faster than others and can be chosen according to your needs.
One way to completely avoid waiting for beans to hydrate is to simply soak them overnight.
You will want to add 10 glasses of water to every 1 pound of dried beans.
Simply cover the beans and refrigerate for at least 6 to 8 hours.
To minimize undigested sugar as much as possible, follow the overnight soaking instructions above, but in addition to that, boil beans in water for 2 to 3 minutes.
If possible, you can also change the water soaked several times and never cook beans with soaked water.
Water absorbs some sugars.
If you haven't made enough pre-plans for overnight soaking, then you can bring 10 glasses of water to a boil, add beans and let it boil again.
Remove the beans from the burner, cover them and keep the beans at room temperature for at least 2 hours.
If you have less time, continue cooking for 2 to 3 minutes and soak for an hour at room temperature.
For your convenience, a pound of dried beans is about 5 cups of cooked beans.
Making extra beans is a great idea to save you time later and luckily the beans are frozen well.
Simply rinse them thoroughly with cold water and make sure to dry them thoroughly before putting them in the refrigerator.
Finally, dry uncooked beans should be stored in a sealed container at room temperature and not in a refrigerator that may accumulate moisture.
Before my husband had high cholesterol, I was not very adventurous in the bean world.
We ate almost kidney beans, black beans, pinto beans, and occasionally chickpeas.
With them, I will make my own version of baked beans, peppers, and if I feel special wild, we will eat hummus, which is made of hummus.
This is the scope of it.
I quickly discovered that these lovely bean varieties were impressive, they all had different flavors, textures, and colors that offered a taste that never had before
Ended up diversifying our meals. .
When you make a meal with meat, replace half the meat with beans.
Prepare all kinds of frozen beans or canned beans for your use.
Beans are great in salads, replacing chicken with healthy garbanzo, black, navy or pinto beans to add color and protein.
Add kidney or black beans for vegetarian chili.
The beans in the vegetable side dishes are amazing.
We like to add them to green beans.
Consider adding chili beans to the baked potato bar at home.
Copy food from other cultures.
It consists of a variety of beans.
Hummus is a delicious vegetable dip or bread dip.
Many Mexican foods also have beans.
Set aside one night or one full day each week as your vegetarian night.
Start trying different beans every week.
Learn how to make a vegetarian soup featuring beans, minone soup is a breeze and garbanzo beans make it especially delicious.