Tips: Cooking Red Beans To Keep Their Nutrition Awake By Dapur Sinolin

Tips: Cooking Red Beans To Keep Their Nutrition Awake By Dapur Sinolin

Red beans are one of the foods that are rich in fiber. In addition, red beans contain folic acid, calcium, carbohydrates, and are high in protein. In order not to lose the benefits or nutrients to nuts, you need to cook them or process them properly. The following are some of the right steps for processing kidney beans.

1. Choose the right kidney beans

Before processing red beans for cooking, make sure you know how to choose the right kidney beans. If you buy dried red beans, choose the one with slippery surface, perfect shape, not much dirt attached, no sprouting, no rot, no blackish red color, and no wrinkles. These tips also apply when choosing fresh red beans, huh. If you buy boiled red beans, choose one that does not smell sour, is not slippery / slimy, and is soft enough. If you buy canned red beans, choose those whose packaging is not dented, leaky, dirty, and rusty. Also note the expiration date and the best before that is on the tin.

2. Wash thoroughly

Once purchased, wash the red beans in running water until they are clean. Especially for boiled red beans and cans, wash until the surface of the beans is tight and there is no residual mucus or soaking water.

3. Soak the red beans

After choosing a good kidney bean, make sure to wash the red beans under running water. After that, you need to soak it for 1-2 hours. Soaking is done to add red beans to make it easier for you to process red beans into delicious food. Prepare a fruit pan or basin filled with clean water for soaking. The following instructions for soaking it.

For dried red beans, soak them in water overnight. Make sure all parts of the nut are submerged in water. Red beans will expand to twice as much. So add water to just soak the already-expanding beans.
For fresh red beans, just soak 1-2 hours before cooking.Boiling
Red beans contain natural poisons called phytohemagglutinin. Symptoms of poisoning include nausea, vomiting, abdominal pain, followed by diarrhea. The proper immersion and boiling process can remove the poison.

Here’s how: after soaking (see the top point), throw away the soaking water then boil the red beans with new water for 2 hours on medium heat until tender. When boiled, make sure the beans are always submerged in water. If the water has shrunk a lot, there’s no need to hesitate to add it.

You can check the red bean tenderness by pressing it with your finger. If the texture is no longer crispy and easily broken, then the beans are perfectly cooked.

After cooking, remove the cooking water and then pour the beans in cold water and drain. Red beans are ready to be processed into various delicious dishes. If boiling is for cooking, ice red beans for example, do not add sugar before the beans are really tender. Because the beans will be soft for longer.

So make sure you cook or process the beans until cooked and follow all the steps above. Besides being soft and delicious, red beans are safer to eat if processed properly. Happy cooking!

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