Beans are an excellent hearty product from which lobio, soups, sauces and salads are made. Some recipes require the addition of canned beans, but more often these are dried beans that must be soaked well before cooking. There are three ways to soak beans: Long, Express, and Instant.
Instructions
Step 1
Prolonged soaking
This is the most common and accepted way to soften beans before cooking. Place the desired amount of beans in a deep bowl or saucepan and pour cool water three fingers above the level of the beans. Leave it like this for 8-12 hours, for example overnight. Prolonged soaking of beans actually promotes grain germination, and this can significantly reduce gas production in the body after eating them.
Step 2
Fast soaking
This method shortens the soaking process of the beans to 1–2 hours. Pour water into a saucepan and put on fire, bring water to a boil. Add the beans and simmer for three minutes. Remove the beans from heat and let them sit in hot water for 1 to 2 hours.
Step 3
Instant cooking
Undoubtedly, red and white beans are likely to require at least an express soak method. However, there are recipes and types of beans that do without soaking. For example, asparagus or green beans can be tossed directly into soup or sauce. If you are on a bone, you can immediately send red or white beans to a pot with a bone for cooking for 3-4 hours. This will be enough to make a wonderful broth and boil the unsoaked beans.
