Historians say that humanity uses Beans are already 8000 years old. She is dear as the main source of vegetable protein. Using a legume plant in soups, side dishes, in salads, we sometimes don’t know the subtleties cooking many varieties. Here are the main beans secrets!
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Photo Attention, beans!
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Attention, beans! Cooking Tips and Secrets
Red beans
Not knowing how to properly handle red, white, spotty beans, you can easily earn diarrhea or stomach pain. Everything the thing is lectin – a toxic protein. In red bean lectin colors the most. When cooking, it is destroyed. Beans become safe. Therefore, beans cannot be “languished”! Weak fire cannot destroy lectin. How to proceed?
- Soak the fruits for more than 6 hours.
- Drain, pour fresh and boil beans 10 minutes.
Thus, the processed “lectin” will not harm, but help the body. Healthy protein can stop growth malignant cells in the liver.
Green beans
The most expensive variety is Kenyan. If you’re lucky, be sure to buy. Fine dark green pods have an unusual sweet nutty taste. It’s important to cook the “African” Beans Simmer or cook for several minutes, do not more.
Elegant, Georgian decorate the table
The well-known elegant variety “Dragon Languages” will decorate the table, and in carving will be a beautiful detail of any vegetable composition Exotic motley coloring, elegant shape of the pods is good only fresh. Boil it, the color disappears.
- If you want to decorate a dish, keep this in mind! Besides beautiful pods can be eaten raw!
How to create a bright taste?
Beans on their own are no different exquisite taste, but it’s worth adding special spices to it, the dish becomes extremely tasty! I advise sending to the company to the beans ginger, thyme, olives and garlic. Any pepper is good, but the aroma Depends on these ingredients.
