Red beans have a bad reputation in the modern food landscape. They are by no means tasteless and "boring" as they are often described, but they are a nourishing and hearty delight when cooked the right way. With a few simple recipes in your "repertoire" as a chef, you can turn a few handfuls of red beans and some side dishes into gourmet dishes! Best of all, this is an inexpensive ingredient, certainly cheaper than meat and some vegetables.
Ingrediants
Basic Recipe
- 500 g of dried red beans
- Waterfall
- Salt to taste.
- 2 cloves of garlic (optional)
- Half chopped white onion (optional)
- 2 large carrots, chopped (optional)
- 1 chopped bay leaf (optional)
Steps
Method 1 of 3: Cook the Dried Beans
Step 1. Check the beans and wash them
Dried ones are among the most nutritious and inexpensive foods you can find in the supermarket; however, they do require a little more effort before cooking. Start by arranging them on a flat surface and selecting the wrinkled or stained ones; throw away any defective ones and also any pebbles.
- Transfer them to a colander and rinse them under a gentle stream of running water; by doing so, you remove the dust particles and imperfections that you have left out.
- Regardless of the amount of beans, the cooking process does not change; in the following instructions we consider the preparation of half a kilo of beans which is enough for 4-5 people.
Step 2. If you can, let them soak overnight
Transfer the rinsed legumes to a large pot, covering them with water (make sure there are 2-3 cm of water above the level of the beans), then place the pan in the refrigerator overnight; meanwhile, they soften a little and absorb some water. They may look larger and a little shriveled, but that's totally normal.
This step is not essential, but it is useful if you have the time to put it into practice. Soaking reduces cooking times, allows the beans to cook more evenly and makes them more digestible; moreover, legumes treated in this way generate less flatulence
Step 3. Boil them
If you left them in the water overnight, remove them from the refrigerator, drain them and cover them with more water; if you haven't soaked them, transfer them directly to the stove over high heat until the water begins to boil moderately.
- If necessary, you can prevent the boiling water from overflowing or creating a lot of foam by adding a dash of olive or seed oil.
- If you are using garlic, onions, or another additional ingredient described above, place them in the pan in cold water.
Step 4. Reduce the heat and let the vegetables cook slowly
As soon as the water begins to boil vigorously, lower the heat to low and proceed with gentle cooking. Stir, making sure they don't break, and leave the pan on the stove with the lid ajar to let the steam escape.
Step 5. After an hour has passed, start checking the doneness
Dried beans always take a long time to cook; you should mix them occasionally every 15 minutes or so, but don't expect them to be ready before an hour. You can check if they are cooked by taking one and mashing it with your hands (after letting it cool, of course). Don't try raw or obviously undercooked red beans; they could cause a temporary reaction similar to food poisoning (see the "Tips" section).
- If they are slightly crunchy, it means they are not yet cooked; they must become completely soft and supple, with a creamy consistency.
- Be patient. A batch of dried beans takes 1 to 4 hours to cook completely; resist the temptation to speed up the process by increasing the heat, the only thing you would get would be uneven cooking.
Step 6. Add some salt when they have softened
As soon as they begin to lose some of their crunchy texture, pour a few teaspoons of salt into the water; in this way, you give the legumes a delicious flavor.
Remember not to add salt before this stage; pouring it before the beans have been able to soften prolongs preparation times and promotes uneven cooking
Step 7. Cool and store them
Keep mixing and tasting them every 10-15 minutes; when they all seem creamy, tender and without a trace of hard areas, they are ready to taste! Let them cool in the cooking water, serve them or place them in the refrigerator (always in their own liquid).
If you think they are very watery, you can drain some of the liquid, but avoid throwing it all away; leaving the legumes in the water in which they were cooked allows them to retain the flavor and texture (as well as all the nutrients). You can even use the liquid as a nourishing base for a soup
Cook the Beans in the Pressure Cooker
Step 1. Prepare the legumes as described above
The cooking process in a pressure cooker (as well as in a slow cooker or clay pan) is basically the same as on the stove, but a few small changes need to be made. You must start with the same preparation by selecting, washing the beans and soaking them overnight if you have the time.
Step 2. Transfer them to a pressure cooker along with the water
If you left them to soak overnight, drain them and pour them into the pan; if not, put them immediately in the pot covering them with water until they are submerged by 2-3 cm of liquid. Do not fill the pan more than half of its capacity.
Step 3. Heat the pot to high pressure
Secure the lid and bring everything to the stove over medium-high heat; when the internal pressure reaches the required level, it lowers the flame to a minimum to conserve it. If you are using an electric cooker, just set it to maximum pressure.
If you want to use garlic and other optional vegetables, put them in the pot before sealing the lid
Step 4. Know that pressure cooking is much faster than traditional cooking
Pressure cookers cook legumes very quickly compared to normal pans on the stove; most recipes indicate a wait of between 22 and 30 minutes. It is advisable to check the cooking level after 20-22 minutes and to adjust the times accordingly.
When the beans are ready, dissipate the pressure under cold running water, drain the cooking liquid and rinse the legumes
Method 2 of 3: Using Canned Beans
Step 1. Read the label to find out if they are natural or flavored
Compared to dried beans, canned beans are a heterogeneous blend. Some cans contain natural legumes, with the exception of the preservation liquid; in other cases, you can find beans in sauce or ready-made mixes that should only be heated and consumed as they are. A quick check of the label provides all the necessary information.
If in doubt, read the dial dedicated to ingredients on the back of the can; there may also be suggestions for use and preparation
Step 2. Rinse the beans naturally
Usually, they are stored in a clear, thick brine which keeps them fresh and perfectly safe to consume, but which has an unpleasant "artificial" taste. All you have to do to get rid of it is to pour the contents of the box into a colander and rinse with cold water for a few seconds.
Step 3. Heat the legumes in a saucepan or in the microwave
The canned ones are pre-cooked and you just have to reheat them. If you are using the natural ones that you rinsed, add a little water to the pan or container in which you plan to heat them; if it comes to legumes in sauce, you simply have to heat all the contents of the can, without further work on your part. If you have decided to use the microwave, make sure that the container is safe for this appliance, for example it must be glass or ceramic (and not metal or plastic).
If you are camping, you can cook legumes in sauce directly in the can. Open the top and carefully hang it over the bonfire. A metal grill is the simplest tool in this case, but if you don't have it, you can keep the can balanced on a stone around the perimeter of the fire; be careful, because it will be hot
Step 4. Alternatively, incorporate the beans into other preparations
Since they are already cooked, you can easily use them in other recipes; if the dish is to be cooked, remember to incorporate the legumes towards the end of the process to avoid overcooking them. Instead, you can just pour them as they are if you are making cold dishes.
In the next section of the article there are some recipes in which you can add red beans; you can use either dry and cooked or canned ones, unless otherwise indicated.
Method 3 of 3: Recipes
Step 1. Try red beans with rice
It is a classic dish from the southern regions of the USA, it is substantial, tasty and filling. The proteins and fibers contained in these legumes combine well with the carbohydrates of rice turning into a completely satisfying meal; however, you can accompany them with some gumbo, jambalaya or spicy sausage for a feast worthy of the US deep south!
Step 2. Prepare the chili
It is a very popular spicy stew and is perhaps the most famous recipe involving red beans. It is traditionally served with meat, but there are infinite variations; try an assortment of vegetables, for a vegetarian version, or pair it with cornbread for a more original flavor.
If you have decided to use dry beans, you need to cook them until they are almost completely ready and then transfer them to the pot with the chili along with the liquid ingredients. This caution prevents legumes from being overcooked or raw; if you prefer to use canned ones, incorporate them after cooking
Step 3. Make bean soup
It is a delicious, nutritious and easy to cook dish; all you need to make a complete meal are beans, water, your favorite vegetables and flavorings. You can add ham, which is a traditional pairing, or you can add sausage, chicken, beef or other types of meat. There is no correct way to proceed to prepare the soup, so unleash your creativity; do some research online to find some inspiration.
- If you are using dried beans, you can integrate the rest of the ingredients into the pan they are cooking in as soon as the legumes are almost cooked.
- If you're looking for more tips, know that a can of diced tomatoes is always a good ingredient for any legume soup; Plus, it does wonders for dish presentation, turning greyish water into a more palatable orange-brown liquid.
Step 4. Make a cold salad
Do you have several types of canned legumes on hand? Drain them, rinse them and season them all together with oil and salt to obtain a low-calorie and high-protein dish. You can add chopped red onion, tomatoes and corn to make the flavor more intense, but this type of salad already tastes great in its simplest version.
Step 5. Cook hummus or gravy
Making a hummus-like sauce using red kidney beans is super easy. Transfer the legumes to a blender or food processor along with salt, pepper and olive oil; pulse the appliance until you get a creamy, spreadable mixture.
If you want to get a taste more similar to that of real hummus, add a little tahini and lemon juice; these ingredients are indispensable in traditional preparation. Garnish with cayenne pepper and parsley
Advice
- All legumes are cooked in the same way; consequently, the instructions described above apply to other varieties, such as black beans and pinto. In some cases, there are some minor differences, for example chickpeas are famous for their long cooking times.
- Do not eat raw or undercooked red beans. Sometimes, they can cause food poisoning; although it is rarely dangerous, it can trigger nausea and vomiting for a few hours.
