Beans are a real storehouse of vitamins and nutrients for the human body. Beans, like all legumes, usually require pre-soaking, which makes them saturated with water and delicious. In order to properly prepare bean dishes, you need to know its varieties.
Each type of beans should be prepared and boiled in a specific way.
Types of beans
1. White beans, rich in potassium, regulate blood pressure. Such beans cook very quickly: you should soak them in water, and then cook over low heat for about 1-1.5 hours.
2. Red beans, requiring preliminary soaking, are cooked over medium heat for about 40-60 minutes.
3. Black beans, rich in antioxidants, are excellent for the prevention of cancer and cardiovascular diseases. Black beans should be soaked for 6 hours, then brought to a boil and left to reach the desired consistency for about 1 hour. Black beans are present in Mexican cuisine.
4. Azuki, which has a sweet aroma and does not require soaking, is cooked for about 30 minutes and is used in all rice-based dishes. Adzuki beans are widely used in oriental cuisine.
5. Lima, native to Madagascar, is used in salads, soups and casseroles. Such beans should not be soaked; they are cooked for only about 20 minutes.
6. No-soak black-eye beans take about 45 minutes to cook and are used in meat and rice dishes, salads and vegetable casseroles.
7. Kindi red beans, no soaking required, are combined with vegetables and meats and used in stews, cooked for about 50 minutes.
