How to cook red beans

There are more than 200 varieties of beans. Legumes and beans, black and white, purple and red. Eat beans food, is the stern, and sometimes even beans decorative. And of all the species, varieties and variety-types the most popular in the world red Kidney beans (Kidney). Perhaps because it is useful for the body in General, and to the figures, in particular. Or because the protein it competes with meat and is an inseparable attribute of the vegetarian table. And certainly last but not least from the fact that it has a wonderful nutty flavor, perfectly combined with spices and unusual tasty.

You will need

- Beans
- Water
- Colander
- A wide and deep pan

Instruction

Pour the dried beans on a wide horizontal surface and take it apart – separate the garbage, pebbles, sub-standard beans. You decide on wrinkled skin, very dark or very bright, the General background of the skin and other possible flaws.

Put the beans in a colander and rinse under cold running water.

Now you need to soak the beans overnight. Pick a wide and deep saucepan, put into the rinsed beans and top up with water. Water should be two times more than beans.

The next day, drain the water and pour fresh, in the same proportion. Put the saucepan on the stove and bring the water to a boil. Reduce the flame to moderate, and simmer at least one hour.
Then follow your recipe.So, for example, in the soup you will need to put beans, boiled until soft, and lobio (beans should be soft after boiling order.

If you don't have time for soaking the beans, try another method.

Dial in a large pot of water and bring to the boil. Carefully pour the beans from the colander into the boiling water. Close the lid and allow the water to boil again. After two minutes turn off the heat and without opening the lid, leave the beans for an hour.

After an hour remove the lid and stir the beans. Return pot to heat and simmer to desired doneness.

Note

Never salt the beans before cooking. This can make it hard.

Useful advice

Beans goes well with onions, garlic, tomatoes, peppers, various herbs.

Beans, boiled until soft, can be stored in the refrigerator up to three days, in the freezer for up to six months.

Beans from a can does not need preprocessing.

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