Quick cooking of beans | The best methods to make them soft and delicious

Legumes are a staple in Iranian cooking and are used in a variety of dishes, including ghorme sabzi, abgousht, lentil soup, and ash reshte. However, cooking legumes can be challenging for some people because they are time-consuming. In this article, we will explore quick ways to cook legumes so that you can prepare delicious and nutritious meals in the shortest possible time.

The importance of soaking beans

Soaking beans before cooking not only reduces cooking time, but also helps reduce bloating. However, when there is not enough time to soak, there are alternative methods for cooking beans quickly.

Quick ways to cook legumes

1. Using a pressure cooker A pressure cooker is one of the best tools for cooking legumes quickly. By using a pressure cooker, you can significantly reduce cooking time. For example, chickpeas, which normally take 2 to 3 hours to cook, will be ready in about 45 minutes in a pressure cooker. Note that each type of bean has a different cooking time; therefore, it is best to cook each one separately to prevent them from getting mushy or undercooked.
2. Quick boiling and soaking In this method, boil the beans in boiling water for 10 minutes, then turn off the heat and let the beans soak in the same water for an hour. This process softens the beans and reduces cooking time. After soaking, drain the water and cook the beans in fresh water to reduce bloating.

   

3. Using a flask Another way to cook beans quickly is to use a flask. To do this, put the beans in a flask and pour boiling water over them until they are completely covered. Close the flask and let it sit for a few hours. After this time, the beans will be soft and ready to eat.
4. Use of cucumber Cucumbers contain enzymes that help break down the fiber in beans, helping them cook faster. To do this, wash a cucumber, cut it in half, and place it in the pot where the beans are boiling. This method will not only speed up the cooking process, but will also help reduce bloating in the beans.
5. Use of cumin Cumin, as an anti-flatulent, can help beans cook faster. Fill a small cloth bag with cumin and place it in the pot while the beans are cooking. This will not only reduce bloating, but also help improve the flavor of the beans.

Important tips for quickly cooking legumes

• Not adding salt at the beginning of cooking: Adding salt at the beginning of cooking can make the beans tough and increase cooking time. It is best to add salt towards the end of cooking.
• Removing foam from the water surface: During cooking, foam forms on the surface of the water, which is best collected and discarded to reduce the bloating of the beans.
• Using hot water: If you need to add water during cooking, use hot water so that the cooking process does not stop and the beans cook faster.

Soaking and cooking time for different types of beans

• Chickpeas: Soaking time 8 to 10 hours; cooking time 60 to 90 minutes.
• Pinto beans: Soaking time 8 hours; cooking time 60 minutes.
• Lentils: No soaking required; cooking time 30 to 45 minutes.
• Cotyledon: No soaking required; cooking time 40 to 45 minutes.

Conclusion

By using the methods mentioned above, you can reduce the cooking time of legumes and benefit from their unique properties in various dishes. Cooking legumes quickly is not only effective in saving time, but also helps preserve their nutritional value. By following the tips provided, you can use legumes quickly and with high quality in traditional Iranian dishes.

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