Not all legumes are prepared equally. Therefore, it is not necessary under one comb. If you find the right approach to lentils, mash or beans, you can get incredibly tasty and mouth-watering dishes. Reveal all the secrets?
Bean Preparation Difference
Everyone knows that legumes are boiled for a long time. But not all types need to be soaked. Mash can only spoil it, the ambassador of cooking swollen peas will become sap and fall apart. You can hold it a little in salted water, but not more than an hour. On average, mash is cooked for 30 minutes, but it is important to monitor it. If it acts as an ingredient in a salad, it is advisable to maintain the whole form.
Lentils also do not require soaking, it is cooked for less than an hour without it, but be sure to rinse it several times before cooking.
The exact cooking time depends on the variety.
Beans require mandatory soaking. She cannot be cooked without it.
Why are the beans soaked:
- To reduce cooking time. Otherwise, it may drag on for several hours. After swelling, the beans are cooked for about an hour or less.
- To improve the taste. Soaked beans are much more tender, they are evenly boiled.
- The main thing - to get rid of antinutrients. They go into the water for several hours. Otherwise, you may get serious stomach problems.
Typically, the beans are soaked for at least 8 hours. Water is changed periodically. If this is not possible, the beans are poured overnight, then they must be washed with clean water. The first liquid with harmful substances must be drained. Besides having bad compounds, it gives a bad taste. When soaked, you can add soda to beans, beans will cook faster. One teaspoon is enough per liter of water.
Helpful advice! Beans when soaked increases at least three times. Therefore, you need to pour a lot of water so that the product remains immersed in the liquid until the very end.
How to cook beans
Despite the need for soaking, the beans are not kept in water for more than 12 hours, otherwise the fermentation process begins. If it is not possible to cook the beans, then it is more reasonable to put them in the refrigerator, but you can’t keep them for more than a day.
Basic cooking rules:
- Beans are poured with cold clean water. If spoiled beans become noticeable after swelling, they should be removed before cooking, so as not to spoil the taste of the whole dish.
- Beans must be brought to a boil over high heatNext, cook the beans at a small level. From active drilling, they crack.
- When cooking, you can add a little mint or thyme to the pan. They prevent the occurrence of flatulence.
- Do not cover the beans, otherwise it will lose color, will turn gray, the dyes will go into the water.
- If preparing white beans, then it is more reasonable to cook it in two steps. Boil for 15 minutes, leave for an hour, then bring to absolute softness.
- It is important to ensure that the liquid does not boil awaybesides beans can burn. If there is little water, then you need to add.
- Beans for first courses are not fully cooked to maintain their shape. As soon as the beans begin to be pierced, they are transferred to soup, brought to readiness with the rest of the ingredients.
Beans are salted at the end of cooking. If the beans are intended for another dish, then it is more reasonable to add salt and other spices to it.
By the way, white and red beans differ not only in size and color. They have different tastes, white beans cook faster, you can soak them not so long.
How to cook mash
Mash is cooked no more than 40 minutes, sometimes half an hour is enough. If the instructions indicate more time, then we can talk about old peas, it is better not to buy it.
Features of the preparation:
- Mash, unlike beans, is launched into boiling water. If soup is being prepared, then a little earlier than potatoes and other vegetables immediately into the broth. But it is important to rinse it well.
- You can boil the mung bean for 5-10 minutes in one water, and then transfer it to soup. This will preserve the natural taste of the broth.
- At least three glasses of water goes for one glass of mash.
- Mash is salted at the end, like other beans, otherwise the cooking time is delayed.
- Tomatoes, tomato paste, brines and other acidic products are not added to the mung bean until it comes to softness.
If you plan to cook mashed soup, then you can break through all the rules and soak the peas in water, at least for the whole night. But before cooking, the fluid is changed. Mash will cook very quickly, it will not be difficult to turn it into mashed potatoes.
By the way, mung bean quickly loses nutritional value and taste. Therefore, boiled beans can not be stored for a long time, it is advisable to add to the dish or eat during the first day.
How to cook lentils
Lentils come in many varieties and are usually distinguished by color and size. The product also has a different cooking speed. The fastest cooked red (orange) lentils. Dark varieties and stale foods are cooked the longest. But still, the process rarely takes more than an hour in time.
Features of the preparation:
- Lentils run in cold or hot water, broth, there are no strict rules.
- You can add any spices, but salt only at the end.
- If you want to keep the whole form, then you can add salt immediately after boiling.
- Lentils do not require rinsing after cooking, you can immediately add vegetables, poultry to it, cook everything together.
The taste of lentils is strongly influenced by spices. Unlike beans, it absorbs them well, loves various sauces and greens.
Boiled lentils are perfectly stored in the refrigerator without liquid, but not more than three days.
How to combine mung bean, beans and lentils
Beans are used for first, second courses, side dishes, salads, snacks. The assortment of dishes can not be called scarce, it’s worth a peek into the cookbook. Beans are not cooked together with cereals, pasta, served without bread.
What beans are combined with:
- meat, poultry;
- fish, seafood;
- vegetables of all kinds;
- greenery;
- vegetable oils.
Caution should be combined with mushrooms, although such options are found. Together, they can cause indigestion, flatulence, and other digestive problems.
Do not forget that legumes are quite heavy, it is undesirable to supplement them with fatty meat, eggs, mayonnaise.
