Haricot - the most whimsical plant of family bean. At the same time it is used in kitchens practically of all people of the world, doing of it garnishes, soups, using in salads. And not for nothing: haricot contains many useful substances which are required for the person, plus it - a powerful source of protein and amino acids. With preparation green siliculose, unripe, haricots a lot of time won't be spent. And here that the welded red or white beans it turned out soft and friable, it is necessary to know some givers.
It is required to you
- 250 g of haricot
- 4 l water
Instruction
1. Touch haricot, peel it from possible impurity and grains which got out of the shape. Wash the selected grains in a colander a baking plate with cold water.
2. Begin long process soakingsof haricots. Ideally it has to take 12 hours. Every 3 hour it is necessary to change cold water for new, and haricot every time also to wash out. After soaking, haricot has to double and become the most convenient for cooking. Besides, in the wetted haricot the oligosaccharides which are contained in it - the substances causing in a gas generation human body are dissolved in water.
3. For cooking of haricot to take a big pan (at the rate of 2 l of water on 250 g of haricot). Bring water to the boil. Lower there haricot, cook 1, 5 hours to full readiness. Salt, only when the pan with haricot is removed from a plate.