How do you make beans?

Answer 1

Before washing dried beans, spread them on a plate or cooking surface to check for small stones, debris, or damaged beans. Then, place the beans in a strainer, and rinse them thoroughly under cool running water.

Note that most of the phosphorus in beans is in a storage form of phosphate called phytic acid or phytate. Seeds are how most plants reproduce. When they are eaten by animals, it is beneficial to the survival of their species if they can pass through the animal's digestive system intact to be deposited, encased in fertilizer, elsewhere. In order for the plant to reproduce, it's necessary that the seed pass through the digestive tract whole (undigested). Many plant seeds have developed defense mechanisms to make them more difficult to digest, including enzyme inhibitors that can interfere with digestion and other natural substances that block nutrient absorption. Phytic acid prevents premature germination and stores nutrients for plant growth. Unfortunately, it also reduces the absorption of the important minerals calcium, magnesium, iron, and zinc, and reduces the digestibility of protein. This applies not only to the minerals and protein in the food containing the phytic acid, but also the food that you eat with it. Over time, these phytates can lead to mineral deficiencies, Allergies, and irritation of the intestinal tract. Only about 50% of the phosphorus from phytate is available to humans because we lack phytase, the enzyme that liberates phosphorus from phytate.

Traditionally, humans soaked, sprouted, or fermented beans before eating them, processes that neutralizes phytates and enzyme inhibitors so that all the nutrients are more available.

When a plant seed undergoes germination, changes occur that provide the growing plant with needed nutrients. These changes include the breakdown of phytic acid, the inactivation of protease inhibitors, and the increased availability of vitamins and minerals, all of which increase the nutritional value of the seed and improve its digestibility. In nature, germination typically occurs when a plant seed encounters conditions that are favorable for growth, and that typically involves water. You can easily initiate the germination of kidney beans by soaking them in 2-3 cups of water per cup of beans. Soaking reduces phytic acid in about 12 hours. Soaking can also increase the content of some vitamins and help break down complex carbohydrates such as raffinose-type oligosaccharides (sugars associated with causing flatulence). Cooking also deactivates natural plant toxins that may still exist after soaking.

To prevent beans from absorbing chemicals from the water or container that they're soaking in, consider using a glass or ceramic container and filtered water. It may also be beneficial to use lukewarm water and increase its acidity with a tablespoon or two of lemon juice or vinegar. Soak beans for 12 to 24 hours in water with 1-2 tablespoons of vinegar or lemon juice. Rinse well and cook as usual in 2-3 cups of fresh water per cup of dried beans.

Soaking seeds is easy; it just takes takes a little discipline. In the evening, put your beans in a bowl and cover them with filtered water. By the next day, the beans are ready to cook.

You can cook beans either on the stove top or in a pressure cooker or slow cooker. For the stove top method, add three cups of fresh water for each cup of dried beans. The liquid should be about one to two inches above the top of the beans. Bring the beans to a boil, then reduce to a simmer, partially covering the pot. If any foam develops, simply skim it off during the simmering process. Beans generally take about one to one and one-half hours to become tender using this method.

You can also cook beans in a pressure cooker, where soaked beans take about 10-12 minutes to prepare, or in a slow cooker, where they take about six to nine hours on high. Note that all beans, but especially red kidney beans, contain a toxic agent called Phytohaemagglutinin, but this toxin is generally destroyed after 10 minutes of boiling.

Regardless of cooking method, do not add any salt or acid (like tomatoes) until after beans have been cooked; adding them earlier will make the beans tough and greatly increase the cooking time. To aid in digestion, you can add to your cooking beans a four-inch strip of the sea vegetable kombu, available dried in the Asian specialty section of grocery stores. Also try adding a teaspoon of epazote per pound of beans. Epazote is a traditional herb of Central America that is believed to help with digestion.

Beans are suitable for any number of uses: salads, soups, stews, ragouts, purees, and so forth. Season them with bay leaf, cumin, fennel, oregano, parsley, sage, savory, or thyme.

Answer 2

make some beans and then make some toast then put the toasted bread on a plate the take your cooked beans and spread the beans on one of the two slices of toast then enjoy!!!!

sage wrote that ^^^^^ i love herr and shess so smartt but u guys arnt, i mean how else would u make BEANS on TOAST!? nooo jk i can think of another wayyy ily guysss........ (why would anyone ask this question anyways??? I ALSO LOVE LEA ANS HEATHER ohh yeahhh and britt......... okay that hadd nothing to do with thee questionn byee :)

Answer 3

Red kidney beans are often found in chili; however, the beans can be cooked as an individual dish. Kidney beans are easy to prepare and are an excellent source of fiber, with 24 percent of the daily recommended value found in each serving.

• 1)Sort the kidney beans the night or morning before cooking. Rocks and small pieces of debris are often mixed in with the beans, and it is essential to remove these to avoid complications while eating.

• 2)

  Dump the beans in a colander and rinse thoroughly. Although cooking the beans will destroy germs, they may hold an earthy taste if they are not cleaned. Place the beans in a pot and cover with water. Allow them to soak overnight or for several hours.

• 3)

  Drain the water from the soaked kidney beans and replace with clean water. The USDA recommends using 1.75 quarts for each pound of beans that you prepare. Add salt or oil to taste and bring to a light boil.

• 4

  Add hot water as needed. According to the California Dry Bean Board, the kidney beans should always be covered with water. Allow beans to cook for at least 1 to 1.5 hours, stirring occasionally. Verify that the beans are tender before removing from heat.

Answer 4

In general, the larger the bean, the longer they need to soak: and the longer you soak beans, the faster they cook. Soak dry beans overnight to make them more digestible. Discard the soaking water, add fresh water, and cook them until soft. Most beans take about 1 to 1 1/2 hours to cook. Soybeans take up to 3 hours on the stove.

To aid in digestion, you can add to your cooking beans a four-inch strip of the sea vegetable kombu, available dried in the Asian specialty section of grocery stores. For new world beans, such as black beans, teparies, and pintos, try adding a teaspoon of epazote per pound of beans. Epazote is a traditional herb of central America that is believed to help with digestion. For old world legumes, such as chickpeas and lentils, add a teaspoon of ajwain per pound of legumes. Ajwain is a traditional spice of the Middle East that also helps with digestion. Do not add salt or acidic ingredients, like vinegar, tomatoes or Tomato Juice, as this will slow the cooking process. Instead, add these ingredients when the beans are just tender.

Answer 5

clean the beans

bring water to a boil

add beans

cook over medium high heat

check them every few mins until they reach desired tenderness

Answer 6

Cover the green beans with water and add any seasoning. Boil them until they are as tender as you want, 30 to 45 minutes on average.

Answer 7

you plant a seed

and then it grows

Answer 8

put beans in a pan a poo in it