Beans in a slow cooker - a hearty dinner with benefits and impeccable taste. How to cook beans in a slow cooker - cooking secrets

Beans in the Redmond slow cooker are prepared very quickly and simply, so this dish is known to many housewives. Nowadays, many people love such a product, but not everyone knows that it can be easily and without problems prepared in a modern kitchen appliance, in which it turns out to be soft, not dry and very tasty. Having tried once to cook recipes with beans, you will cook them all the time, as the dish really turns out “for glory”.

As you know, beans require a long processing time to fully cook and become soft. Therefore, if you have a slow cooker in your kitchen, you can easily make such a dish, especially since it will cook much faster in it.

Stewed beans in a slow cooker can be cooked with any food that you like the most. It can be legumes, vegetables, meat, lard, frozen sets, and so on. In any case, the recipes will turn out incredibly tasty and healthy.

Beans - useful product from the legume family, which contains a lot of vitamins and useful substances necessary for the body. These include vitamin A, E and K, as well as phosphorus, magnesium and so on. Therefore, such a dish should be prepared for children, because it contains a lot of components necessary for normal development.

You can serve beans with any side dishes, which include fried meat, vegetable stew, potatoes and cereals. In this case, the dish will give them a special taste and benefit, especially if you decide to combine all your favorite products in it.

Cooking stewed beans using a slow cooker is a simple process. The main thing is to prepare the ingredients that make up the recipe in advance, since they are all placed in the bowl for initial stage cooking. You need to cook the beans in the "Stew" mode, which will make the beans especially tasty and healthy, because they will be stewed in vegetable juice, which will certainly in the best way will affect the result.

Legumes are especially well combined with spices, so they must be added to recipes in in large numbers. This is especially true for Georgian spices, which give the food a great spicy flavor.

It is worth noting that you can serve stewed beans to the table, both hot and cold - in any case, it will remain juicy and fragrant. A cooled appetizer is perfect for a "summer" feast, where fresh salads and greens. And the hot version is perfect for a festive or dinner table, especially if you combine it with boiled or baked meat.

How to cook a dish

How to cook tender bean stew in a slow cooker? Making this recipe at home is more than easy.

Beans in the Redmond slow cooker: recipes with photos

How to cook beans without soaking in a Redmond slow cooker. Recipes for cooking beans in Redmond 4502 with photos step by step.

How to cook red beans - in a saucepan and a slow cooker, with and without soaking? How to cook red bean soup?

Red beans are an ideal product for preparing dietary dishes and side dishes. It is rich in protein, vitamins, fiber, potassium and zinc, has a beneficial effect on cardiovascular system. Raw beans should not be eaten: they are toxic. But toxic substances from this type of legume can be easily eliminated by knowing how to cook red beans correctly.

How can you soak beans?

Before cooking, the beans must be soaked and only then boiled. This manipulation significantly reduces the cooking time and facilitates digestion, reducing the risk of gas formation in the intestines. With improper preparation, beans lose up to 80% of all useful substances.

There are several ways to soak red beans. Place it for these purposes in a glass or enamel bowl.

Prolonged soaking of beans in cold water. Take 3 parts cold water for 1 part beans. Dishes with beans are placed in a cool place for at least 12 hours. Beans should not be soaked for more than 15 hours in this way, because they can ferment. To speed up the process, it is allowed to add 1 tsp. soda.

Using the hot soak method, the beans can be cooked in as little as 1 hour. Dry beans are thrown into boiling water and boiled for 3-5 minutes. Remove from the stove, cover the container with beans with a lid and soak for at least 1-1.5 hours.

Beans can also be cooked in the microwave. To do this, pour the beans cold water, cover and cook at full power for at least 10 minutes. Leave the product covered for 1 hour.

Never boil beans in the water in which they were soaked. Before heat treatment, always rinse the workpiece well in running water, and then boil it.

How to cook red beans?

During the heat treatment, the beans can become dark, almost black. When boiling beans, do not cover the dishes with a lid, but for greater softness and fast food add to the grains 1-2 tbsp. l. vegetable oil.

For more flavor, you can add garlic cloves to the beans when cooking, Bay leaf. Salt it at the very end of the process.

How long should red beans be boiled?

Red beans cook longer than white and green beans. You can cook it in a regular saucepan on the stove, in a slow cooker, pressure cooker and microwave.

Cooking time for pre-soaked red beans is 1 to 1.5 hours. In a slow cooker, the beans are cooked with the “Stew” option for approximately 1.5-2 hours, after soaking.

Without soaking, you will have to cook almost 2 times longer. But there are special ways that allow you to cook beans without soaking and spend quite a bit of time on it.

How and how much to cook red beans after soaking?

Before cooking, be sure to drain the water and rinse the beans thoroughly under running water. You can add various spices if you like. Put salt at the very end of cooking.

1. Pour cold water into the pan at the rate of 1 tbsp. beans at least 3 tbsp. water.
2. Bring water to a boil, add beans and simmer for at least 10 minutes.
3. Drain the water, rinse the grains.
4. Cover with water again and cook over medium heat for about 1 hour.

How to cook red beans without soaking?

If there is no time for soaking beans at all, they can be boiled without prior preparation. This method is based on sharp drop temperatures, which allows you to reduce the cooking time of a dry product by 30-40 minutes.

1. Pour beans with cold water (ratio 1: 3) and bring to a boil over medium heat.
2. Boil for at least 10 minutes, then drain the water.
3. The beans do not need to be washed. Pour the same amount of cold water into the pan again as the first time.
4. Further actions are repeated. Do this until the beans are soft.
5. When using this method, the beans are ready for consumption and further processing in 1-1.5 hours.

How to cook red beans in a slow cooker?

Only pre-soaked beans can be cooked in a slow cooker. Otherwise, they are unlikely to retain all the useful trace elements, and they will have to be cooked for 3-4 hours.

Ingredients:

• 2 multist. red beans;
• 10 multist. water;
• 2 tbsp. l. vegetable oil;
• 2 tsp salt;
• you can add 1 tbsp. l. tomato paste or tomato ketchup.

Cooking:

1. Place the beans in the multicooker bowl.
2. Fill with water (cold or hot - there is no difference).
3. Turn on the "Stew/stew" function.
4. Set the timer for 1.5 hours.
5. When the time is up, open the multicooker and check the readiness. If the beans are hard, stew them for another half an hour.

How to cook red bean soup?

From red beans, which goes well with meat and tomatoes, you can cook wonderful - rich and fragrant - soups. They perfectly diversify the daily menu.

Ingredients:

• 500 g of meat;
• 1 st. red beans;
• 4 medium potatoes;
• 1 carrot;
• 1 small onion;
• 2 very ripe tomatoes;
• salt, pepper, herbs.

Cooking:

1. You already know how to cook red beans with soaking. Approximate cooking time will be 1 hour.
2. When the water boils, boil the beans for 15 minutes and add the meat. Be sure to remove the foam after boiling the broth.
3. Prepare vegetables, cut them in any way.
4. Approximately 40 minutes after the start of cooking the beans, add the remaining vegetables and season the soup with spices, salt.
5. Peel the tomatoes from the skin (just pour over boiling water and it will be easily removed), finely chop them or chop them in a blender and add to the soup. Boil for at least 5 minutes.

Be sure to take note of how to cook red beans properly, and cook from them great in terms of taste and useful qualities dishes. This variety of legumes is good not only in soups, but also in vegetable stew. A salad of red beans with tomatoes will be a great dish for a light dinner.

How to Boil Red Beans, LS

How to cook red beans - in a saucepan and a slow cooker, with and without soaking? How to cook red bean soup?

How to cook beans in a slow cooker

Time for preparing: Not specified

Most often, boiled beans are used in salads. Many well-known vinaigrette can not do without this important ingredient. And it is red beans that are the best option for salads. Since this product takes a long time to cook, I recommend cooking it in advance, and then adding it to dishes, including hot ones, for example, vegetable stew.

You can store the finished beans for up to a week in the refrigerator under a tight lid. Food containers are good for storage. By the way, if you have cooked a lot of beans, you can freeze them. Then you will know that the finished product is waiting for you in the freezer. It can be thrown into a boiling broth without defrosting or spread to vegetables that are stewed.

There are two ways to cook the beans, so that they turn into a puree or remain whole for use in salads. The secret is that to get puree, the dish is salted at the end of cooking. And for safety appearance when we cook beans in a slow cooker, salt it immediately.

A prerequisite for the correct preparation of this product is soaking it in cold water for at least 6 hours. But it is better to fill in at night. You can change the water once or twice. Then the beans will swell and become softer. Cooking in this case will take much less time.

- red beans - 2 faceted glasses;

- salt - about 1 tbsp.

Soak the beans overnight in cold water. In the morning it will be ready for cooking.

Pour the swollen beans into the multicooker bowl.

Fill with water. There should be plenty of water so that the dish does not burn. Better then drain the broth.

I immediately salted the beans so that they did not boil, because I need this product for salads. If you need puree, then add salt at the end of cooking. We turn on the "Extinguishing" mode for 1.5 hours.

During the specified time, the red beans should be completely cooked. But there may be exceptions. So look, try. If the dish is not yet ready, extend the time on the same program. White beans tend to cook faster.

Since I had a lot of liquid, I threw the beans into a colander. Only care must be taken with boiled beans so that they do not lose their appearance.

Now you know how to cook beans in a slow cooker. It's very simple. Now it remains to use it for its intended purpose. For example, cook delicious salad with beans, carrots and walnuts, add to stews, soups or pâtés.

How to cook beans in a slow cooker

Easy cooking of red beans in a slow cooker can save time and provide a quality ingredient for appetizers, salads and other delicious meals.

How much and how to cook beans in a slow cooker?

Including beans in your diet, a person provides himself with proteins plant origin and an impressive list of useful components. Do not be afraid of how long it takes to boil this component. With the right pre-training and a little attention to organizing the process, everything will go much faster than it seems. And if you learn how to cook beans in a slow cooker, it will also save you a lot of trouble. On average, pre-soaked beans are cooked until tender in 1.5-2 hours. If not soaked, then it will have to cook at least 3 hours.

Bean preparation

Regardless of the type of product, it must be soaked for several hours. How long to keep the product in this form and how often to change the water is indicated on the package with beans. The manipulation has several subtleties:

• The container for soaking the beans should be at least 3-4 times the volume of the dry product. In the process of soaking, they will swell greatly and can be damaged if there is not enough space for them.
• The beans are soaked in plenty of water. If it turns out that the grains completely absorb the liquid, they may develop an unpleasant aroma that will not disappear during the cooking process.

Tip: Despite the fact that beans can be cooked without pre-soaking, it is better to refuse such a product processing option. Not so much because it increases the processing time, but because of the increased risk of gas and problems with the digestion of the component.

• The minimum soaking time for beans is 7-8 hours. During this time, it is recommended to change the water at least a couple of times, in this case it will be possible to get rid of sugars that are poorly digested by the human digestive tract. More than 10 hours the product is not soaked, because. during this time it can sour.

After this treatment, the component must be thrown into a colander and rinsed several times with cool water. Now it can be cooked in any way possible, for example, in a slow cooker.

How to cook beans properly?

If for some reason there is no desire to cook beans in the traditional way, it is worth trying the option using a slow cooker. With this approach, again, one cannot do without soaking and pre-rinsing the component.

• Put the beans in a bowl, fill with water in the proportion recommended on the package. Most often, 2.5 parts of water are taken for 1 part of the component. The main thing is that the liquid level does not exceed the permissible limits. Salt can be added immediately or wait for the end of cooking.

• We close the lid and set the "Stew" or "Soup" mode on the multicooker. How much to process the product depends on the desired result. If the grains are needed soft, but strong, then 1.5 hours is enough. For a good softening, the beans will have to be cooked for at least 2 hours.

In the case when it is necessary to process a component that has not been pre-soaked, the amount of water used must be slightly increased. The processing time will be at least 3 hours.

Is it possible to boil green beans in a modern device?

In a slow cooker, you can very tasty boil not only ordinary, but also green (asparagus) beans. It is not necessary to simply fill it with water and wait for it to be ready. There are many recipes, here is one of the most popular:

• For 0.5 kg of pods, we need a couple of onions, a tablespoon of butter and vegetable oil, a little salt.
• We wash the fresh component, cut off the ends of the pods and put them in the bowl of the device. The frozen product is prepared in a slow cooker without prior defrosting!
• Pour the product with water, salt, it must be cooked in the “Multi-cook” or “Soup” mode for 7 minutes after boiling water. It is not necessary to close the lid of the device!
• We spread the beans in a colander, wait for the excess water to drain. During this time, in a slow cooker, fry the chopped onion in vegetable oil using the “Frying” mode. Add the beans, close the mass with a lid and keep it on the “Extinguishing” mode for no more than 3 minutes.
• Add the resulting dish, season with butter.

The finished product can be served as an independent dish or side dish. Some cool it and use it as one of the components of the salad.

Easy Recipes for Delicious Beans

In the slow cooker, you can cook a wide variety of dishes with beans. For example, it makes amazing bean soup.

• For half a glass of soaked beans, we take onions and carrots, a couple of potato tubers, a little vegetable oil, 1 liter of chicken or vegetable broth.
• Peel onions and carrots, chop, fry in a bowl on the “Frying” mode. For taste, you can add a little tomato sauce, adjika or homemade lecho.
• After that, put the beans, diced potatoes in a slow cooker, pour everything with broth. We introduce salt and, if desired, spices, close the lid.
• We cook the product from 1.5 hours in the "Soup" mode. A couple of minutes before the end of cooking, you can put peppercorns and bay leaves in the broth.
• Before serving, it is recommended to infuse the composition for several minutes using the “Heating” mode.

Do not worry about the fact that such a long processing will lead to a strong softening of vegetables. This is the essence of the dish. Only beans served in a thick broth with vegetable sediment should retain their shape.

How to cook beans in a slow cooker: rules, modes, recipes

Before you cook beans in a slow cooker, you need to properly prepare it. In this case, using the device, you can quickly get a tasty and satisfying meal.

Cooked red beans in a slow cooker are a very valuable product that Caucasian peoples often used in their diet. And not in vain, because it is very nutritious, has a high energy value and in this it is in no way inferior to meat. Perhaps the only drawback of beans is the cooking time, it takes a long time to cook, at least two hours, and gastroenterologists do not recommend eating it raw and undercooked. That is why a convenient recipe for beans in a slow cooker is in stewing mode. This recipe describes the preparation of stewed beans in the Panasonic SR-TMH18LTW multicooker, all cooking steps are suitable for other models. It will take us more than two hours to cook red beans in a slow cooker, but the “miracle pot” will allow us to do this without interrupting other things.

Ingredients for cooking "Red beans in a slow cooker":

Beans - 2 cups;

Bow - 1 pc.;

Carrot - 1 pc.;

Garlic - 2 cloves;

Tomato paste - 2 tablespoons;

Sunflower oil - 2 tablespoons;

Parsley - 1 bunch;

Salt, spices to taste.

Recipe for making red beans in a slow cooker:

Beans should be soaked in clean, cold water in advance, at least 5-6 hours before cooking, and it is best to leave them in the water overnight. During this time, the beans will swell and increase in size, and the water will turn pink. Drain the water, rinse the beans and pour into a slow cooker.

In a slow cooker, beans are cooked in several stages. First you need to boil it for half an hour in boiling water. You can do this in steam mode. Fill the beans with water, the water level in the pan should be 2-3 fingers higher than the beans, set the required mode and select the cooking time of 30 minutes. You can pre-boil beans in a regular pan, and then load them into a slow cooker.

After cooking, some of the water will boil away, it will only slightly cover the beans. Set the quenching mode, select the cooking time 2 hours.

While the beans are simmering, you can prepare the dressing. Three carrots on a fine grater. Onion finely cut into cubes. Fry vegetables in sunflower oil.

Add your favorite spices, tomato paste.

And crush the garlic.

In the summer season, tomato paste is better to replace fresh tomatoes, you can grind them with a grater or blender, after removing the skin. Of the spices for beans, the most suitable are: cilantro, suneli hops, and basil. Mix the ingredients and fry for a few more minutes.

After an hour, add the dressing to the multicooker bowl, and simmer everything together until the timer goes off.

Chop fresh parsley. It must be added to the dish 10 minutes before cooking.

The stewing time may vary, depending on the variety and type of beans, as well as the soaking time. Check it for readiness, if necessary, increase the extinguishing time.

Beans cooked in a slow cooker - ready. This healthy and satisfying dish can easily replace a full dinner in fasting.

Dishes with legumes are considered hearty and nutritious. They combine all the necessary fats, proteins and carbohydrates. Vegetarians even replaced some recipes that included meat with similar ones, with the addition of beans.

It is also worth taking note of such recipes for people who want to lose weight or are on a diet, because the beans have a minimum of fat, but a lot of healthy protein, which will allow you to feel full for a long time without gaining excess weight.

The only drawback of this "vegetable meat" is that the digestion process is longer and requires special enzymes. This fact should be taken into account for people who have problems with the digestive system.

good beans in lean soups and borscht, and is also a great addition to some salads. It does not lose its excellent taste both hot and cold. Combines great with tomato sauce, sour cream and herbs.

Many peoples of the world, in particular the Mexicans and the Japanese, have made dishes with beans their national ones. And their recipes and cooking secrets are begging not only for millions of tourists, but also for international chefs.

The secrets of cooking beans in a slow cooker

Before cooking the beans, they are poured with water in advance, preferably cold, and left for several hours. It is even better to leave legumes overnight, but not more than 10 hours, otherwise it will start to ferment. For those who do not like to mess around with cooking beans on the stove, you can cook them in a slow cooker, but cook them in the "Stew" mode.

When the washed beans are already in the bowl, it must be poured with fresh water (calculation 4 cups of water per 1 cup of dry beans). Add salt at the end of cooking.

Ready beans should be soft, but at the same time remain whole, not boiled. Since it absorbs a lot of liquid during cooking, water for extinguishing must be added with a margin. Then the stew will not be too thick.

Cooking legumes in a slow cooker will help preserve not only all the nutrients, but also a wonderful delicate taste. Interesting recipes bean dishes will help diversify your menu.

Ragout of white beans and meat

Ingredients:

• Pork - 600 gr.;
• White beans - 2.5 tbsp.;
• Tomato paste - 4 tbsp. l. (full);
• Sour cream -2 tbsp. l;
• Cold water - 3 tbsp.;
• Fresh garlic - to taste;
• Bay leaf - 2-3 leaves.

Recipes provide for some interpretation: salt, spices and garlic are added as desired.

Cooking

1. Soak dry beans in cold water for several hours, then rinse.
2. Meat, washed well and cut into pieces, fry in a slow cooker in the “Frying” mode.
3. Pour white beans and fill with cold water.
4. Turn on the "Extinguishing" mode and cook for 1 hour.
5. A few minutes before the end of cooking, pour in the sour cream mixed with tomato paste.
6. Squeeze the peeled garlic cloves into the finished stew, mix and leave for a few minutes.
7. At the very end, add bay leaves and spices to taste to vegetables and meat.

Recipes with chicken and mushrooms

Ingredients:

• Chicken thighs or wings - 500 gr.;
• White beans - 1 tbsp.;
• Medium bulb - 3 pcs.;
• Mushrooms - 200 g;
• Tomato paste (juice) -2 tbsp. l.;
• Sunflower oil - 2 tbsp. l.;
• Fresh garlic - 2 cloves;
• Salt, spices - to taste.

Cooking

1. Soak beans overnight in cold water and rinse thoroughly.
2. Cook in a slow cooker for about an hour until half cooked.
3. Rinse the chicken under running water and pat dry.
4. Finely chop the onion and mushrooms and fry until golden brown, at the end add squeezed garlic to them.
5. Take out the beans and put them in a colander, let the excess liquid drain.
6. Put chicken, fried onions with mushrooms and garlic in a bowl, season with spices to taste and fry until tender.
7. Pour beans, add tomato paste (can be replaced with juice) and a little water.
8. Cook all products in the "Extinguishing" mode for about 1 hour.

Vegetable stew in a slow cooker

Ingredients:

• White beans -2 tbsp.;
• Medium carrot - 2 pcs.;
• Red bell pepper - 2 pcs.;
• Medium bulb - 2 pcs.;
• Tomatoes - 4 pieces of medium size;
• Tomato paste or juice - 2 tbsp. l.;
• Fresh garlic - 3 cloves;
• Sunflower oil -3 tbsp. l.;
• Salt, spices - to taste.

Cooking

1. Soak the beans for several hours, preferably overnight.
2. Rinse all the vegetables, cut the pepper and onion into cubes, grate the carrots on a coarse grater, and cut the tomatoes into slices.
3. Pour a few tablespoons of sunflower oil into the multicooker bowl and add chopped vegetables.
4. Add tomato paste (can be replaced with tomato juice) with spices, mix and fry for a few minutes.
5. After cooking vegetables, add soaked and washed white beans and 1.5 cups of water to them.

1. Simmer for 1 hour.
2. At the end of cooking, add finely chopped garlic, mix everything well and cook for a few more minutes.

Beans stewed in tomato sauce

Ingredients:

• White beans - 400 gr.;
• Onions - 4 pcs.;
• Medium carrot - 4 pcs.;
• Tomato paste (you can take adjika or ketchup) - 3 tbsp. l;
• Tomato juice - 1.5 tbsp.;
• Salt, spices - to taste.

Cooking

1. Dry white beans should be soaked in cold water overnight.
2. Peel the onion, wash, cut into large cubes and fry until golden brown in a slow cooker.
3. Add the grated carrots to the fried onions and simmer for 10 minutes until tender.

1. At the end of the preparation of carrots, pour the beans into the bowl, pour in the tomato juice and paste, season with salt and spices to taste.
2. Mix all products well and cook in the “Stew” program for 1.5 - 2 hours.
3. After cooking, decorate the dish with herbs.

These tasty legume recipes will help you diversify your child's nutritious menu. After all, the delicate taste of boiled beans is very popular with kids. But it is worth remembering that beans can be offered to children after three years and better in small portions.

Beans are a tasty and nutritious ingredient that is often used to make vegetable stews, hearty purees, added to soups or borscht. Children like the product, and mothers try to choose The right way heat treatment, which will allow you to save a maximum of useful substances. Therefore, today we stew beans in a slow cooker, which has become an indispensable assistant to a woman in the kitchen.

Ingredients for stewed beans in a slow cooker

It is necessary to stock up on bean grains (400 g should be taken for 4-5 servings), a medium onion and a large carrot, garlic (2-3 cloves, but no more), tomato paste (2 spoons), olive or sunflower oil (2 spoons). As spices, use salt, black pepper, bay leaf, and a bunch of parsley, which is used to decorate a ready-made dish.

In other variations of the recipe, you can get by with beans with onions and carrots, as well as tomato paste and water. Others, on the contrary, propose to improve taste qualities dishes with bell pepper and coffee (natural or instant). The output will be stewed beans and sauce, which is delicious to season pasta or cereals.

Preliminary preparation

• The bean ingredient must be soaked for at least 8 hours, and preferably all night, so that the grains are saturated with water, swell, and boil better. Otherwise, it will take about 6-7 hours to cook the dish so that the beans become soft.
• The liquid must be drained, because it contains substances that cause colic in the abdomen, and clean water is used to prepare the dish.
• Vegetables must be washed, cleaned of seeds (if pepper is added to the beans). To make the carrot visible in the dish, it is cut into strips, if the product needs to be hidden, then it is better to finely grate it.
• Chop the onion into rings or small cubes, process the pepper in the same way.
• Crush the garlic with a blade without peeling, then remove it and cut the ingredient into small pieces. When all the ingredients are ready, you can proceed directly to the dish itself.

How to stew beans in a slow cooker - step by step photo recipe

You can get a rich taste by first frying onions, carrots and garlic in olive or sunflower oil in a slow cooker. Use the "baking" mode, 5-10 minutes are enough for the products to soften, but not become golden brown.

If the dish should be dietary, the first step should be skipped.

• Vegetables and beans are put into the bowl of the device, poured with water with tomato paste, seasoned with spices, and put in the “Extinguishing” mode.

• For legumes to be elastic, 2 to 3 hours is enough, but if the food should be soft, it is worth increasing to 4 to 6.
• Beans can be left in the slow cooker before leaving for work to serve for dinner, or you can cook them before bed. In this case, the dish will be an excellent nutritious breakfast.
• The product can be mixed with cabbage or zucchini, add meat or minced meat, consumed separately or as a side dish for porridge or pasta. We stew beans in a slow cooker simply and quickly, without spending a lot of time, and get a rather original and tasty dish.

Beans with vegetables in a slow cooker video

Cook delicious diet meals in multiplayer along with our website

According to many housewives, beans are a heavy and hard to digest food, which means that their consumption by family members should be limited. However, this is not 100% true, because in order for the beans containing a lot of useful substances not to appear before you only in a negative light, you just need to cook them correctly. How to do it?

Preliminary preparations

Any beans, especially red ones, are strongly recommended to be soaked before cooking. Dry beans can also be started immediately, but such beans, firstly, are cooked for 3-4 hours or more, and secondly, they cause the same accelerated gas formation in the digestive tract, for which many do not like legumes.

So, you need to take a wide dish, at least three times larger than the soaked beans, put the beans there, pour cold ordinary water and leave for about 7-8 hours, as an option, overnight. This time is enough for the beans not only to become softer, but also to give the water sugars that are not digested by our body. Leave the beans for more long time also should not be, because they can just turn sour.

Soaked beans increase in volume by approximately 3 times. Next, you need to drain the water and rinse the beans - now they can be fearlessly boiled.

Cooking beans in a pot

We put the beans in a regular saucepan, fill with water and put on a small fire. Do not close the lid, otherwise the beans will change color. The water level should be checked regularly and topped up as needed. cold water- so the beans will cook faster, while stirring the boiled beans is impossible. After an hour, you need to try a few beans and if at least one of them is hard, then leave the pan on the fire for another 15 minutes. You can salt the dish both a couple of minutes before the end of cooking, and already in finished form.

Cooking in a pressure cooker

As explained above, it is best to cook the beans slowly. This rule also applies to pressure cookers. If you want to speed up the process of cooking the beans, you can change the soaking method a little. In any container, including a pressure cooker, you need to bring the beans to a boil, remove from the stove and leave to soak for one hour. Then you need to drain the water, rinse the beans thoroughly, put them in a pressure cooker and pour enough water so that all the beans are covered with it.

You need to cook beans in a pressure cooker over low heat for about 40 minutes after the water boils, and salt only in finished form.

We cook in the microwave

Beans can also be cooked in the microwave, however, they must first be soaked. The beans are cooked in a microwave oven in this way: they are placed in a special glass dish, then they are filled with water and the oven is turned on for 10 minutes at full power, after which it is brought to readiness at medium power for another 20 minutes.

How to cook beans in a slow cooker

Multicooker in last years is perhaps the most popular appliance in our kitchen. You can also cook beans in a slow cooker. Up to 400 grams of beans (in dry weight) can be cooked at one time in a slow cooker with a 4-liter bowl. To do this, pre-soaked, as well as for other cooking methods, put the beans in the multicooker bowl, fill with water to a level of 1.5 liters, set the “Soup” or “Stew” mode and cook for 1.5-2 hours (depending on whether what kind of beans do you want to get - whole and strong or well boiled). If you cook beans without pre-soaking, then you will need to cook them for at least 3 hours, while you need to pour more water, at least 2 liters.

Conclusion

Are there any differences in the methods of cooking beans of different colors? It turns out that there is - white beans need to be cooked a little longer than red, black or variegated.

As you can see, everything is not so difficult, except that it takes quite a lot of time. By learning how to cook beans correctly, you can delight your household with many delicious and healthy meals that can be made from it.

How to cook beans in a slow cooker step by step video recipe

We have also prepared a video for you to fully understand step by step process cooking.