Beans and legumes

How to cook beans so that from a banal food you get a spectacular bean recipe

Discover spectacular bean recipes! Whether it is a recipe for breakfast, lunch or dinner, here you will learn all the secrets of bean cooking.

Did you know that:

Bean recipes are varied. The beans can be eaten pod or dried. The pods can be yellow or green, and the dried beans can be white, black, pastel or red and even purple.

The origin of beans

Beans are native to Central and South America and are considered to be one of the oldest plants grown by humans.

The nutritional benefits of beans

Beans are high in protein, carbohydrates, folate, and iron. The amount of soluble fiber contained in 100 g of cooked beans is 13 grams of soluble fiber. Soluble fiber is important because it reduces the amount of cholesterol in the blood. There are numerous assortments of beans, and recent studies show that a certain type of beans called “mucuna pruriens” native from Peru also has therapeutic properties in Parkinson’s disease.

What we need to know when preparing culinary recipes with beans:

Beans are complex and nutritious food that can produce abdominal gas. Some types of beans produce less flatulence, others more. To avoid this, the beans should be left to soak in water with bicarbonate for approximatively 5-6 hours. Then put the beans in freshwater and boil for about an hour and a half, throw the dirty water, if necessary, and then filling it again with water.

Pasta bean recipes: Pasta bean salad with garlic and fresh duck or bean sprinkle with tomatoes and mushrooms. Bean recipes: bean soup with tarragon, bean stew, “beaten” beans with onion and garlic, etc.

There are also canned bean recipes that can be stored over winter. The beans can be boiled or frozen. Frozen beans are a faster way to keep beans in optimum conditions over winter.