How long does it take to cook red beans without soaking? Cooking red beans: recipes, quick cooking methods

Beans - a product with an incredible arsenal useful minerals, various elements and vitamins. But it is not consumed raw, and it takes the lion’s share of time to cook the beans until soft. It’s good if you managed to soak the beans in advance. But if this was not possible or you simply forgot to do it, then the beans will take hours to cook. But we have several effective ways speed up the cooking of beans, which we will discuss later.

How to quickly cook red beans without soaking?

Ingredients:

dry red beans – 215 g;
filtered water – 1.9-2.3 l;
salt.

Preparation

Temperature changes artificially created during cooking will help you cook red beans quickly. First fill the product clean water so that it just covers the grains, after the first boil, we begin to add additional portions of ice water and wait for the next boil. This way, the skin will soften faster, and the grains will become soft within forty minutes. Don't forget to rinse the beans thoroughly before you start cooking.

The product should be salted only at the end of cooking, otherwise the salt will thicken the beans, and they will take much longer to cook.

How to quickly cook white beans without soaking?

Ingredients:

large white beans – 215 g;
filtered water – 720 ml;
soda – 5 g;
salt.

Preparation

Large white beans are denser in nature and therefore take longer to cook than red beans. Recommended in in this case take advantage even more in an efficient way cooking legumes. Fill the washed bean grains with water and immediately add a little Alkaline environment will speed up the process and help the beans become soft in thirty to forty minutes.

Salt the beans only at the end of cooking.

How to properly and quickly cook beans without soaking them in the microwave?

Ingredients:

any beans – 220 g;
filtered water – 720 ml;
salt.

Preparation

Owners can use it to cook beans without soaking. With the help of this unit, in just thirty minutes the beans will be ready. To implement this idea, wash the bean grains under running water and pour required quantity water and put it in the microwave oven. Please note that the utensils used to prepare the product in this way must be appropriate.

Set the timer for ten minutes and turn on the microwave, setting it to maximum power. After the signal, mix the beans and extend cooking for another fifteen minutes, after which we add some salt to the dish and turn on the microwave with the beans for another minute.

For a new dish you simply need boiled beans? But you have no idea: how to cook beans, and how long to cook beans? Don't worry, you will learn all this from this article.

It is worth noting that beans are rich in natural protein, in this they are inferior only to meat. In addition, beans contain various vitamins, magnesium, calcium and iron, and other microelements that are beneficial to the human body. Beans can easily replace meat during fasting. Boiled beans are also ideal as a side dish for meat or fish. The main thing is to be able to prepare this product correctly.

Do not mix under any circumstances different varieties beans, since their cooking time differs.
Before cooking beans, they must be carefully sorted, weeding out “defective” beans of a strange color, or broken off beans. And rinse thoroughly under cold running water.
Before cooking, the beans must be soaked for 4-10 hours in cold water. During the soaking process, you need to change the water several times, and be sure to make sure that it does not heat up; it is better to put it in the refrigerator. During the soaking process, oligosaccharides are removed from the beans - substances that can cause gas formation during digestion and make it difficult, and moisture is also returned to the beans, due to which the cooking time is reduced.
After finishing soaking, the beans must be rinsed again.
When cooking beans, do not cover the pan with a lid, otherwise the beans will darken.
It is necessary to salt the beans only at the end of cooking. If you salt the beans at the beginning of cooking, then, firstly, it will increase the cooking time, and, secondly, the beans will turn out tough. Sometimes a recipe calls for hard beans, so you know how to achieve this.
When cooking beans, it is necessary to maintain a volume of water twice the volume of the beans themselves.
If during cooking you find that there is not enough water in the pan, add only boiling water to it, never cold water, otherwise the beans will crack.
To make the beans more tasty, you should add sunflower or olive oil, three tablespoons per large pan will be enough.
First, you need to cook the beans over moderate heat. large quantities water, after the water boils, wait 10 minutes, then the water must be completely drained and replaced with new water, but in large quantities. Wait until it boils again, then reduce the heat and simmer for the required time, depending on the variety.
Remember that raw beans cannot be eaten. Be sure to finish cooking the beans, because undercooked beans contain toxic substances that are dangerous to humans, which disintegrate during cooking. The beans are cooked, if they become soft, you need to check several beans, and if one of them is not ready yet, you need to continue cooking.
When choosing the volume of beans to cook, remember that when ready, the beans will increase in size by 2-3 times.
You should not stir the beans while you are cooking them.

How long to cook beans

The cooking time depends not only on the type of beans, but also on how long they were stored, on the size of the beans, and the quality of the water in which you cook them. soft water reduces cooking time, hard cooking on the contrary increases it. Typically, after soaking, the beans are cooked for 40-90 minutes. Cook for 40 minutes, and then check the beans for firmness every 10 minutes. Since the cooking time largely depends on the type of bean, let’s consider its different types.

How long to cook green beans

It all depends on whether it is fresh or frozen. Cooking fresh green beans takes 4-5 minutes, and frozen ones 5-7 minutes. However, if the beans are overripe, then the cooking time needs to be increased by a couple of minutes, but it is still better to choose young green beans, they have more useful properties. If you cook green beans, you can safely add salt during cooking. Green beans are very useful for anemia and hormonal changes among pregnant women. Also green beans considered a dietary product.

How to cook red beans

Red beans are cooked for 40-80 minutes if they were pre-soaked, but if this was not the case, then they will have to be cooked for 2-3 hours. When cooking, you can add tomato, bay leaf and garlic, for extra flavor. Salt only after readiness.

How to cook white beans

White beans It turns out not as meaty as the red one. How long to cook white beans? Usually its preparation takes 30-50 minutes. White beans can be left unsoaked or soaked for a short time. Carefully monitor the cooking of white beans after 30 minutes so that they do not become overcooked, check for doneness every 5 minutes. White beans are ideal for soups.

How to cook beans without soaking

Sometimes preparing dishes takes so much time that you simply don’t have at the moment. How to cook beans quickly? This is quite possible; when cooking, you should repeat the water replacement procedure 2 times. After the beans boil for the first time, wait 15 minutes, drain the water completely, pour in cold water, and put it back on the fire. After the second boil, change the water again. After two times, the cooking time will be reduced to 30-40 minutes. If you don’t want to completely replace the water, you can add a few spoons to it several times (3-4) when the water boils. cold water, but this can only be done at the beginning of cooking. That is, for fast cooking beans need to take advantage of the temperature difference. You can also reduce the soaking time. To do this, you need to pour a small amount of water over the prepared beans, boil them, then set them aside from the heat and cover with a lid, let them brew for 1 hour. After this, cook as usual. Most quick way To cook beans is to buy them frozen. So, how long should you cook frozen beans? Frozen beans will be ready after 15-20 minutes of cooking.

In this article you learned how to cook beans various types and varieties. Now you can easily prepare a dish containing any beans.

I love beans. No, not like that. I really love beans. But, to my shame, I always forget that the sleds have been prepared since the summer. This means that not so long ago, beans appeared on my table extremely rarely. After all, I forgot to soak it overnight so that I could boil it in the morning. But not long ago I learned one wonderful recipe, which saves me from all these long dances, and I can cook excellent beans in just a couple of hours. Interesting? Then you are welcome.

Probably every housewife has asked herself this question at least once - how to quickly cook beans without soaking. When you think about it, what immediately comes to mind is that the beans should be soaked in the evening, then boiled for two hours, and only then do whatever you want with them. Personally, such reflections always make me sad. It usually ended in best case scenario going to the store for a can canned beans, and at worst - changing plans to something else that does not require such long preparation. Probably, everything would have remained this way if I had not purchased the book by the great cook Julia Child. In it she described in detail how to cook dried beans fast, tasty, and safe. Yes, yes, that’s right - you know that this culture is soaked mainly to remove toxic extractive substances? So today I'm sharing it with you simple recipe, and I hope that from now on you will cook beans as often as you like.

Ingredients for cooking:

Dry beans – 1 cup;
Water – as much as needed;
Salt - to taste.

How to cook beans quickly and without soaking

To begin with, before you have time to complicate your work, I will say that beans are salted only 5 minutes before turning off the heat under the pan. Not earlier, otherwise you risk cooking it for a very long time, more than two hours. And now that I have done everything so that you can avoid this mistake, you can begin the step-by-step description.

Take a larger saucepan, pour water into it and add the beans. Stir everything, and you will see that some beans have floated to the surface - they need to be removed, they will not cook, as they are already spoiled. We put everything else on the fire and wait until the water boils.

As soon as it boils, drain everything, rinse the beans under running water in a colander, and fill them with clean water again. We put the saucepan on the fire again, wait until the beans boil, after which you need to turn off the heat under it, cover the saucepan with a lid and leave to stand for about 40 minutes. During this time, the beans will swell in the same way as they would swell if they stood overnight.

After 40 minutes, drain the water, put a new one in a saucepan - about twice as much as the beans themselves - and set them to boil over medium heat. I remind you that we do not add salt under any circumstances, otherwise the cooking time will lengthen by two or even three times. Then we cook the beans for an hour, sometimes a little longer. Before you turn off the heat under the saucepan, it’s worth taking a test to see if your type of bean takes a little longer to cook. Once you are sure that everything is ready, you can add salt to taste. Cook for another 5 minutes and turn everything off - you can prepare salads, pates, soups, and whatever you like.

Hello, fans of plant protein and vegetarianism. Today I want to tell you how to quickly cook beans without pre-soaking for any dish. I hope my tips and recommendations will be useful to everyone who has time for traditional preparation These healthy and amazingly delicious beans are in short supply.

Product varieties

First of all, let’s decide what type of beans and why you want to cook them:

white is most often used for making soups, purees, as a side dish for vegetables and meat dishes. It has a neutral taste and goes well with almost all types of foods. During the cooking process, such beans become very tender and crumbly;
red beans are loved for their bright color and is used mainly for salads and stews. It is less crumbly, requires long soaking and many hours of cooking;
multi-colored or variegated beans are the leader in taste qualities and long-term preparation.

I love the motley and white subtypes of the product, but I never mix them in one recipe. This will change the taste of the dish beyond recognition, and such beans are prepared in different ways. Of course, I try to soak the product overnight in a large amount of water so that the bitterness is removed and excess gases do not torment the tummies of my loved ones later. But preliminary preparation It’s not always possible to arrange the beans.

For emergencies in my notebook There are several proven options for accelerated preparation of almost any subtype of product:

Pour water over the washed beans and bring to a boil. As soon as the beans have boiled for about 5 minutes, I drain the broth and refill with very cold liquid from the tap. I repeat this until barely noticeable cracks appear on each fruit - a sign that the beans are starting to boil. Then I don’t throw away the last broth, but add it as the main broth to a soup or stew.
After the liquid boils, add it to the pan with beans. baking soda on the tip of the knife. When the fruits are ready, a few drops lemon juice will help remove the unpleasant aftertaste of the additive. In this case, it is better not to use the broth, as the soup or puree will be tasteless.

My mother softens the beans in an original way - she puts a tablespoon of dried kelp leaves in the water before cooking the beans. Then pour the dry fruits in there and cook as usual, for about 40 minutes. Very interesting taste the broth turns out and if to finished product add all sorts of greens and some seasonal vegetables, you will get a decent base for soup.

The microwave significantly speeds up the process of preparing long-lasting beans. You need to put the beans in suitable dishes, pour cold water and place in the microwave oven for 7-10 minutes at full power of the unit. Then drain the liquid and add cold water to the beans again. Repeat the temporary mode and continue to use ready-made semi-finished product as intended.

The multicooker has become a real salvation for housewives in the cooking process. In it, the beans will be ready in 1.5 hours without soaking. In this case, stewing remains the appropriate mode - the beans will begin to simmer under pressure, which significantly speeds up the process.

If you have a pressure cooker at home, the unit can be used to cook red beans for Ukrainian borscht. In this case, completely dry fruits will be ready in 40 minutes.

My advice to new cooks is to not salt the beans until they become doughy. Table salt delays the cooking process and therefore seasoning is added to ready dish at the end of cooking. If you are preparing colored and variegated varieties of beans, it is better not to close the lid so that the interesting shade of the product is preserved.

Soak - do not soak

If possible, it is still better to pre-soak the beans for several hours.

I try to change the water several times while the beans are swelling in order to:

reduce the cooking time for both the first and second courses;
wash off dust and starch from the surface of the product;
partially reduce the effect of plant substances on the intestines to avoid bloating.

What are the benefits of beans for the human body?

Regular consumption of legumes can promote recovery from a number of ailments:

reduce the risk of tartar formation;
helps cure tuberculosis faster;
removes various harmful substances from the body, as it has a mild diuretic property;
acts on the gastric mucosa during gastritis with low acidity;
helps wounds and ulcers heal faster;
affects the skin of the face in the composition of various masks for women of Balzac age.

These are the subtleties of preparing this nutritious and valuable participant in the daily diet. Subscribe to my blog and recommend material from its pages to your subscribers on social networks - an excursion into the world of useful and delicious products not finished yet!

Calories: Not specified
Cooking time: Not specified

Sometimes we forget to soak the beans in the evening, but preparing a dish from them is extremely necessary. What to do? If you leave the beans to soak, you can only cook them in the evening. Very often this is inconvenient for housewives - when then should they cook a dish from these beans - not at night, right? In this case, one way to quickly cook beans can come to the rescue. My mother told me his secret. And for her - her mother, my grandmother... So this method passes from generation to generation. And it really helps us out when it happens. We didn’t let the red beans soak overnight, but in the morning we planned to cook something tasty out of them, for example. True, I want to say right away that although this method does not take much time, it is still more difficult than simply cooking soaked beans in terms of labor intensity. No, it’s not difficult, but there will still be more manipulation than watching how to cook beans in a saucepan. But, I repeat, this is still a way out, so I will be happy to share with you my recipe for how to quickly cook red beans without soaking. I hope he will also help you out if necessary.

Ingredients:

- red beans.

Recipe with photos step by step:

We sort through the red beans, removing spoiled ones. Rinse the beans with running water.

Place the beans in a saucepan and fill with cold water so that the water is a couple of centimeters above the level of the beans.

Place the pan with beans on medium heat and bring to a boil.

Quickly cool the beans in plenty of cold water. To do this, it is convenient to place the beans in a colander, which is placed in a pan of cold water. Let the beans stand for 3-5 minutes until they cool completely.

Place the beans back into the pan and add water in the same way (2 fingers above the beans).

Bring the beans to a boil again and cool just as quickly. After the second time, you can notice how much the beans have increased in size, but they are still hard. We repeat the same procedure - heating and rapid cooling - 3 more times (a total of 5 times). This is usually enough to make the beans soft. But some varieties require you to bring the beans to a boil 6 times and refrigerate until they are cooked.

The cooking speed also depends on the shelf life and size of the beans.

To determine whether the beans are cooked, we use the “three beans” method: we try 3 beans at the same time. If all 3 are ready, then the rest are cooked too. It is important to ensure that the beans are cooked completely and not left undercooked. Undercooked beans contain substances that can be dangerous to the human body. Therefore, you should never eat undercooked beans.
There are many more alternative solutions for some time-consuming activities in the kitchen. For example, cooking beets. It usually takes a very long time if you cook it on the stove. But it can be simple and quick