It happens that the time to cook a particular dish is sorely lacking. For example, cooking beans requires pre-soaking for 7-12 hours. So is it possible to speed up this process and cook the beans without soaking them for such a long time?
Instructions
Step 1
To quickly cook beans without soaking them, first of all, you must carefully sort them out, removing spoiled beans, debris and dust. After that, it is washed under cold running water, dried and poured into a deep large saucepan, which is two-thirds filled with water. The saucepan is put on medium heat, after which you need to wait for the water to boil for fifteen minutes, drain all the water and pour the beans with cold clean water. After changing the water, the pan must be put back on the fire, wait until it boils again, replace the water again and continue to cook the beans for thirty to forty minutes.
Step 2
Also, beans can be cooked without soaking in another way - not completely changing the boiled water, but simply adding a couple of tablespoons of fresh water to it at the first stage of cooking (three to four times). The beans will cook faster due to the temperature difference in the pot. You can also sort and rinse the beans, pour a little cold water over them and cook over moderate heat. After boiling water, you need to remove the pan from the stove, cover it tightly with a lid and leave to infuse for an hour. After the expiration date, the beans are put back on the stove and cooked in the usual way.
Step 3
If there is little time left, the beans can be soaked for a short amount of time. To do this, pour it into a large pot of water (proportions 1: 3), bring to a boil over low heat, then cook for five minutes. After the beans are removed from the heat and infused in their own broth for three hours, and then cooked for another hour until fully cooked.
Step 4
The fastest way to cook without presoaking is frozen beans, which are boiled over moderate heat and eaten fifteen minutes after the start of cooking. The white variety, which does not need to be soaked, is cooked for an hour and a half, soaked in cold water 3 centimeters higher than the beans. Salt should be added only at the end of cooking.
