Beans (dry) rich in vitamins and minerals such as: vitamin B1 - 33.3%, vitamin B5 - 24%, vitamin B6 - 45%, vitamin B9 - 22.5%, vitamin PP - 30%, potassium - 40%, calcium - 15 %, silicon - 313.3%, magnesium - 25%, iron - 32.8%, cobalt - 180%, manganese - 50%, copper - 58%, molybdenum - 55.7%, selenium - 43.6%, chromium - 20%, zinc - 25%

Benefits of Beans (dry)

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin B9 as a coenzyme involved in the metabolism of nucleic and amino acids. Folate deficiency leads to a disruption in the synthesis of nucleic acids and protein, resulting in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient folate intake during pregnancy is one of the causes of prematurity, malnutrition, and congenital deformities and developmental disorders of the child. A strong relationship was shown between the level of folate, homocysteine ​​and the risk of cardiovascular disease.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Silicon is included as a structural component in the composition of glycosaminoglycans and stimulates the synthesis of collagen.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, is involved in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, is involved in the synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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A complete guide to the most useful products you can see in the application

Beans are a unique product that most people prefer to consume in their diet. The fact is that beans are rich in many vitamins, which are so necessary for the proper functioning of the body. By its amount of protein, beans are in no way inferior to meat. This makes this product popular among vegetarians and those who adhere to religious fasting. Today we will talk about how to cook beans so that they do not lose their beneficial properties, and also remain tasty, healthy and beautiful.

Many chefs believe that a huge number of dishes can be prepared from this bean product. Starting with the famous borscht and various soups, and ending with salads and delicious snacks. To make the dishes tasty, you need to cook the beans correctly. There are a huge number of varieties of varieties that differ in their taste, color, appearance and purpose. The method and technology of their preparation also have their own subtleties and nuances. In today's article, we will consider how to properly cook beans of the three most common varieties: white and red, and pay special attention to the green bean.

White bean secrets

One of the most common types of beans are the white varieties. This is due to the ease of preparation of the product, as well as incredible taste possibilities. The outer skin of the beans is so thin that when cooked properly, they become soft and tender. Most often, such beans are added to borscht, pies or are the basis for mashed potatoes. Before you start cooking any dish, beans should first be soaked in water at room temperature. The proportion of beans and water should correspond to a ratio of 1:3. The soaking time of the legume culture is not more than 6 hours. At the end of the allotted time, the water is drained, and the product is washed under running water at least three times.

Next, we move on to the cooking process itself. The method of cooking beans depends on what dish the hostess plans to cook. If it is borscht or soup, where a boiled product is an acceptable factor, add the beans an hour and a half before the soup is cooked. White beans are thrown into the pot after the broth is completely clear of noise. It is not recommended to send beans to the pan at the same time as the meat, because it floats to the surface of the water. Then it will be simply impossible to collect all the dirty foam from the meat.

For mashed potatoes, it is necessary to cook the bean product until it begins to boil. If the beans will be used as the main ingredient in a salad or side dish, then the time for its preparation should be no more than one hour. Beans should be whole, not boiled.

IMPORTANT: The main secret of cooking soft boiled beans is that you need to salt the product at the very end.

Many housewives are often asked another question regarding this useful product: “how to cook delicious beans without pre-soaking?”. In this case, it will take about 4 hours to cook the bean. Here it is worth recalling that before boiling the beans should be thoroughly washed, and after boiling, you need to renew the water.

In order for the beans to remain white and not turn black after cooking, do not cover the pan while cooking the product.

Process for making red beans

If we figured out how to cook white beans, then we still have to talk about the red bean product. Note the fact that the outer shell of red beans is denser than that of the previous variety. As a result, the time required for its preparation is almost doubled. Red beans are mainly used as an ingredient in those dishes where it is important to maintain integrity and presentability.

Delicious cooking of a red bean product is impossible without pre-soaking. Moreover, the beans should be soaked for 8, and preferably 10 hours. At the same time, it is recommended to put the container with beans in a cool place so that the product does not begin to ferment. During this time, you need to change the water three times. The ratio of water to beans is 3:1. After the legume is sufficiently soaked, drain the water and rinse the product. We put on medium heat and cook for 1.5-2 hours. The readiness of the beans is checked exclusively by the tasting method, it is difficult to do this by eye. In order to make sure that the beans are fully cooked, you should try not one bean, but five things.

IMPORTANT: The secret to cooking red beans is that they need to be stirred only after boiling.

Cooking asparagus beans

How to cook string beans? This question has become relevant for many housewives, because recently the popularity of dishes using this ingredient is gaining considerable momentum. The cooking process of this variety of beans is fundamentally different from other varieties of legumes. The asparagus product is eaten when the beans are just beginning to form. And this means that the product has a small amount of proteins, but a wide variety of vitamins useful for the body.

In their appearance and color, green beans can differ significantly from each other. It is important in the process of purchasing this product to pay attention to the fact that the inner shell is soft and there is no “hair” in the middle of the pod. In order to check the beans for these shortcomings, it is enough to simply break the pod. The asparagus bean product does not require pre-soaking.
The process of cooking green beans consists of the following steps:

Rinse the beans thoroughly under cool running water and remove the "butts" and "spouts". You can qualitatively complete this stage with scissors or a sharp knife;
Next, the pod mode across into rings or strips of the required length;


Before you cook the beans, put a pot of water on the fire and bring to a boil, salt well. Then you can send chopped beans to it. Cooking time is about 10-15 minutes;
When ready, drain the liquid and rinse with chilled water.
After this process, you can use the product as a side dish. In the case when green beans are further thermally processed (stewing, frying, etc.) or marinated, the cooking time is reduced to 7 minutes.

Secrets that will help you cook beans deliciously and quickly.

Today, many cooks who need to quickly prepare a dish of boiled beans use some tricks to help boil the bean quickly. The first method is simple and banal, and consists in the fact that before boiling beans, add a third of a teaspoon of soda to boiling water. The second method is a little more complicated than the first, however, it allows you to save time on the process of cooking beans almost twice. We wash the beans and put on a strong fire, after the water boils for five minutes, add half a glass of melted cold water or ice to the container. Repeat these manipulations until the beans are completely cooked.
Regarding soaking, we have already spoken above. However, this process must be done not only in order for the beans to cook faster. One of the indigestible components of the bean is oligosaccharides. They dissolve in water, so experts strongly recommend soaking the beans before boiling them.

We sincerely hope that the information provided in the article will help you prepare delicious and healthy beans that adults and children love so much. The stages of cooking any variety of beans, in themselves, are not complicated. However, using certain recommendations and tricks, you can cook a great dish that will retain not only a presentable appearance, but also all the benefits of beans.

Video on how to cook beans:

Beans are one of the most popular representatives of the legume family, and many people like their taste qualities. Boiled beans are especially appetizing when they are saturated with the aromas of spices and other ingredients of the dish.

There are many varieties of beans, even very many. Without particularly going into botany, we distinguish between "red", "white", "asparagus". Although recently they began to understand what lima beans, mung beans, black eye, pinto and others are.

What is valuable in beans? And the most valuable?

Fat free high quality protein. Combined with dishes prepared from whole grains (for example, rice), beans will provide you with almost defatted high-quality protein, replenish vitamins, micro- and macronutrients, as well as molybdenum, which is responsible for detoxifying the body with the accumulation of sulfites.

Cellulose. Beans contain it in an ideal amount: 1 serving can provide us with a full daily requirement (200 g - about 50 g of fiber). What is fiber for? It removes toxins from the body, stabilizes blood sugar levels, and saturates without extra calories. Red beans are especially rich in fiber.

Molybdenum. Why is molybdenum important? Sulfites, which are a kind of preservative, are often found in prepared foods. People who are sensitive to them may experience palpitations, headaches, or disorientation. Meanwhile, just one serving of cooked beans (about 200 grams) supplies the body with 177% of the daily requirement of molybdenum.

Other nutrients. As a representative of legumes, beans are also rich in B vitamins (especially B6), vitamin PP, vitamin E, contain such macro- and microelements as manganese, sulfur, iron, magnesium, phosphorus, potassium, calcium. And this is not all, but only the most important.

Calorie content of beans. 100 grams dry contains 139 kcal, the calorie content of boiled beans is approx. 94 kcal.

Bean composition. 100 g of product contains 8.5 g of protein, 18 g of carbohydrates, 20 g of fiber

Useful properties of beans. Beans for various diseases

The beneficial properties of beans are in many ways similar to those of peas, and this is understandable - both products belong to the class of legumes. However, the unique ratio of nutrients in the composition of both makes their use, if not mandatory, then very desirable, just as the presence of phytoncides in both apples and cherries does not negate the value of the first or second. Even related products have uniqueness. It is no coincidence that nutritionists insist on the diversity of our menu.

For those who are accustomed to approaching healthy eating with a meticulous feeling, sense and arrangement, it will be interesting to get acquainted with scientific studies of the beneficial properties of beans. The issue has been well researched.

Eat Beans for Diabetes

One study, which involved two groups of people with type 2 diabetes, compared the performance of patients whose diet included foods high in fiber. Patients of one of the groups ate according to the standard American diet for diabetics, according to which the daily norm of fibers was 24 grams per person. The other group followed a diet that included 50 grams of fiber per day. As a result, people in the group that ate more fiber had lower levels of both blood sugar and insulin. In addition, their cholesterol levels decreased by almost 7% and triglyceride levels by 10.2%.

Beans help lower blood cholesterol

As a legume, beans are made up of both soluble and insoluble fiber. A serving of these beans (about 200 grams) will provide almost your entire daily fiber requirement.

Soluble fibers, due to the formation of gel-like substances in the digestive tract, remove bound bile from the body along with the cholesterol it contains. Insoluble fiber should be consumed by people prone to constipation and digestive disorders (eg, irritable bowel syndrome).

Add beans to your diet to reduce the risk of heart disease

Scientists have been testing the relationship between diet and mortality from coronary heart disease for two decades. The experiment involved 16,000 middle-aged men in the United States, Italy, Greece, Finland, the Netherlands, the former Yugoslavia and Japan for 25 years. Typical diets were: in Northern Europe dairy products were consumed in large quantities; in the USA - meat and meat products, in Southern Europe the diet was more fish, wine, vegetables and legumes, and in Japan - fish and dishes from cereals, soy products.

An experiment has shown that eating legumes reduces the risk of death from heart disease by 82%!

Another American study confirms that eating high-fiber foods, such as beans, can help prevent heart disease. Nearly 10,000 American adults participated in this experiment for 19 years. People who ate a lot of fiber (21 grams per day) had 12% fewer cases of coronary heart disease (CHD) and 11% fewer cases of cardiovascular disease (CVD) compared with those in whose diet fiber was 5 grams per day. The groups that consumed only water-soluble dietary fiber were even more fortunate, with a 15% reduction in the risk of coronary artery disease and a 10% reduction in the risk of cardiovascular disease.

Beans have a significant amount of folic acid and magnesium, which is also important for the heart and blood vessels.. Folic acid helps to lower levels of homocysteine, an elevated level of which is one of the factors in the occurrence of a heart attack, stroke, or peripheral vascular disease. It has been calculated that 100% daily intake of folic acid reduces the risk of myocardial infarction by 10%.

Large supply of magnesium in beans- this is another fat plus for the human cardiovascular system. Having enough magnesium in the body improves the flow of blood, oxygen and nutrients throughout the body and reduces the risk of a heart attack. So eat more beans if you want to keep your heart healthy (especially if you have a heart diagnosis): one serving contains 19.9% ​​of your daily magnesium requirement.

Beans replenish iron stores in the body. In particular, women during their menstrual cycle, when they are more at risk of iron deficiency, are advised to consume these beans also because, unlike meat (another source of iron), they are low in calories and practically fat-free. Iron is a component of hemoglobin, which carries oxygen from the lungs to all cells in the body, and is also part of key enzyme systems for energy production and metabolism. In pregnant or lactating women, the need for iron also increases. From one serving of beans, you will get 28.9% of the daily value of this element.

Vegetarians, voluntary or involuntary

Include beans in your diet if you do not eat meat. If you want to replace red meat on your menu, become a fan of beans. These beans, especially when paired with whole grain dishes such as durum wheat pasta or brown rice, will provide you with plant-based protein similar to meat proteins, but without the extra calories and fat found in meat and dairy products. A serving of beans (about 200 grams) will supply 30.7% (15.3 grams) of your daily protein requirement.

By the way, the closest in composition to meat protein among plants is found in soybeans. Beans are inferior, but still confidently holding on among the protein champions.

How to choose and store beans

dried beans, as a rule, is available in prepackaged packages, and is also sold in sufficient quantities in the markets. The packaging must be strong and undamaged. Unpackaged beans should be inspected for stains, insect damage, and bad odors that indicate the beans have been stored in a humid warehouse. The beans will last until the next harvest if kept in a dry place in an airtight container (you can use a plain glass jar). And the already boiled product remains edible for up to three days if placed in a closed container and refrigerated.

You can also buy canned beans.. This is more convenient because you save time on cooking, and the nutrients of such beans are no different from those that you cook yourself. However, such a product may contain additional salts and additives, and home-cooked beans are absolutely safe. And for some reason, canned beans don't taste as good. So the cons are significant.

To reduce the cooking time of the beans, improve its absorption by the digestive system (which oligosaccharides interfere with) and remove toxic substances from the beans (and they are, especially in red), it is recommended to rinse and pre-soak them. This can be done in several ways. The first method is to boil the beans for two minutes, remove from heat, cover and let stand for two hours. An alternative method is to simply soak the beans in cold water for eight hours or overnight in a cold place. Before cooking, beans, regardless of the pre-soaking method, should be rinsed with clean water.

In the pot, the beans should be covered with water 2 inches above the beans. You need to start cooking it in cold water over low heat, when the water boils, add salt. When using beans in the first dishes, it must be brought to half-cookedness in a small amount of water, and then pour in the broth and other ingredients of the dish. It is important to remember that foods containing acid, such as vinegar, tomatoes or tomato paste, are best added at the end of cooking, when the beans are already soft. If these ingredients are added too early, they will slow down the cooking process of the beans.

Beware the purines

Beans contain natural substances called purines. The kidneys of some people are not able to remove the breakdown product of purines - uric acid, and then its level in the human body rises. With the constant accumulation of uric acid, a dangerous disease can occur - gout. People who are predisposed to gout, and even more so those suffering from it, need to limit or eliminate foods that contain purines. However, some nutritionists consider this recommendation more than controversial. According to recent studies, only meat and fish purines can lead to the development of gout, and purines, which are found in plant foods, have practically no effect on the manifestation of this disease.

A bit of history

Common beans, like some other beans, descended from a common ancestor, whose homeland is Peru. Throughout South and Central America, these legumes spread thanks to the movement of Indian traders, who brought the beans from Peru. It was brought to Europe by Spanish explorers in the 15th century. Because beans are an inexpensive yet generous source of protein, they quickly gained popularity in many cultures around the world.

Red beans - in cooking, the seeds (beans) of the herbaceous plant of the same name, one of the varieties of the common bean. With similar shape and size, they differ in color in various shades of red. They are consumed in cooked form.

calories

100 grams of red beans contain about 337 kcal.

Compound

The chemical composition of red beans is characterized by a high content of carbohydrates, fiber, proteins, vitamins (B1, B3, B5, B6, B9), macro- (calcium, magnesium, sodium) and microelements (iron, iodine, cobalt, manganese, molybdenum, fluorine, zinc).

How to cook and serve

As noted earlier, red beans are eaten cooked (boiled or stewed). Before cooking, it is recommended to soak it in cold water for 5-6 hours. This allows you to significantly reduce the duration of heat treatment (up to 30-45 minutes), thereby retaining a significant part of the original nutritional value.

The use of red beans in cooking is somewhat specific, due to its ability to increase the consistency of the dish during cooking or stewing. This in no way affected the popularity of this food product. Red beans are used in the preparation of a huge number of first and second hot dishes from vegetables, meat, poultry and fish, as well as salads, bakery and canned products, pastries.

How to choose

In most cases, red beans are offered in dried shelled form. Therefore, when choosing it, one should focus on dryness, as well as the integrity of the seeds, the surface of which should not contain any defects.

Storage

Dried red beans should be stored (up to 10-12 months) in a cool, dark place in sealed packaging away from sources of heat and moisture. In turn, cooked red beans must be placed in the refrigerator, eating it for 2-3 days.

Beneficial features

High calorie content and chemical composition, rich in a large number of biologically active substances, determine the presence of many useful properties in red beans. In particular, its regular use improves the functioning of the gastrointestinal tract, stimulates the processes of hematopoiesis and metabolism, increases hemoglobin, prevents a rapid increase in blood sugar levels after meals, prevents the occurrence of cancer, and also reduces the risk of diseases of the cardiovascular system.

Use restrictions

Individual intolerance. With gout and urolithiasis, red beans should be consumed with caution.

One of the most common and often repeated indications concerns dry legumes in general and beans in particular. Say, if you salt the water at the very beginning of cooking, the beans will remain tough until the second coming, or even never cook at all.

In an attempt to figure out where the ban on salting water when cooking beans came from, we looked into reputable cookbooks. So, in Elena Molokhovets and the book "Cookery" edited by L.A. Maslova, she suggests boiling beans in unsalted water, but at the same time they allow boiling in previously salted broth. Such is the contradiction.

Working on the book Tamar Adler “Food without rules. Simple Rules for Good Cooking” (Tamar Adler “An Everlasting Meal”), I noticed this passage: “Beans need salt. Talking about how salt makes beans hard and tasteless is fiction. It becomes hard from long storage, and tasteless from a lack of salt.

Frankly, suspicions and doubts tormented me for a long time. After all, they cook somehow cassoulet, putting in one dish with beans and corned beef, and sausage, and duck leg-confit - products that contain salt. What about canned beans? The liquid in the jar is so salty that it is recommended to drain it and rinse the beans. Are the beans first boiled in fresh water, and then only poured with "brine"? Kind of weird…

Cooking beans is a long process, but it does not require our close attention. And it doesn’t matter if we cook a glass, a pound or a kilogram - it will take the same time. A few hours, unless using a pressure cooker. Bean dishes require planning, they cannot be cooked in haste.

So we decided to cook beans - cook more, let it be stored in reserve and will always be at hand. Just do it right, with an understanding of physical and chemical processes.

Each bean consists of a shell (fiber) and an inner part (protein and starch). With slow, long-term cooking, the beans absorb water gradually and boil evenly. If the boiling is violent, the rapidly swollen starch breaks the dense shell, and as a result, bean porridge appears in the pan. But sometimes, even with the observance of the temperature regime and the preliminary soaking of the beans, the shell bursts, while remaining quite hard, while the inside is already completely ready.
What if you add some salt to the water?

I took 500 g of ordinary variegated beans, divided into two equal parts and poured an equal volume of cold tap water (1.5 l). I added a full teaspoon of salt to one part, stirred it.
After 24 hours, she drained the water and checked the condition of the beans: they were slightly swollen and noticeably discolored.

After rinsing both batches under running water, put each in a steel ladle with a thick bottom, poured an equal volume - 2.5 liters - of cold water. I added a teaspoon of salt to the batch soaked in salted water. I put the buckets on the same burners with the same heating power.

The first sample was taken after 45 minutes. The salted beans were almost ready, the second batch was still far from ready. After another half an hour I tried again, and removed the first batch from the fire. The beans, which were boiled in fresh water, took another 15 minutes. During this time, she burst - not into a mess, but the "presentation" suffered. Another thing is important: the salted beans looked more appetizing and were much tastier! I wanted to carry her along one of the buckets and eat like nuts!

It turns out that calcium and magnesium ions contained in tap water form strong bonds with pectin molecules in the bean shell, making it hard. During soaking and boiling in salted water, sodium ions replace calcium and magnesium ions, the bonds are weakened and the shell becomes more elastic. So much so that under the onslaught of starch it does not burst, but gently stretches, allowing the bean to increase in volume, while remaining intact. That is, salt acts as a softener of tap water! In addition, salted water has a higher temperature than fresh water. For some tenths of a degree, but this is enough.
Thus, beans soaked and boiled with the addition of salt or salty foods (broth, bacon or smoked meats) are even, one to one, equally soft inside and out. And it is also delicious on its own, although, of course, it can become the basis of any dish: a simple salad, stew, soup or lobio. If you need to turn it into puree, just mash it with a crush or process it with a blender - it will easily succumb.

Should you soak beans at all?

Yes, of course, and it is better in salted water: the cooking time of the beans will be reduced by about 45 minutes. In addition, pre-soaked beans absorb water more evenly during cooking. You can soak the beans overnight (that is, 8-12 hours), and for a day. If the beans have to "take a bath" for more than 24 hours, change the water and move the bowl to the refrigerator or to another cool place, otherwise the fermentation process will begin: small bubbles and an unpleasant, sour smell will appear. Even if this happens, it's okay, just drain the water, rinse the beans under running water and start cooking already!

If you planned to cook a dish with beans, but forgot to soak them, proceed as follows: put the beans in a wide saucepan, fill it with cold water for seven to ten centimeters and put it on moderate heat. As soon as the water boils, turn off the heat, cover the pot with a lid and leave it alone for an hour. Then change the water to fresh cold water, add a pinch of salt and cook the beans until soft. When this softness occurs depends on how long the beans have been stored - the longer, the longer it will take. And the salt has nothing to do with it!

A few more tips from my experience:

I usually boil a kilogram of beans, with the addition of salt, an onion, into which I stick 3-4 buds of cloves, carrots, bay leaves and herbs that are at hand: thyme, celery, parsley. Sometimes I add a little olive oil;
- it is better to cook beans “in width” and not “in height”: in a tall narrow pan, the heavy upper layers of the beans press down on the lower ones, and they can burn;
- it is very convenient to cook beans in a brazier (under the lid) in the oven: the heating is even and calm, the water will definitely not boil away. Only first you need water to boil over direct heat, and then rearrange it in a moderately heated oven (160-165 C). I sometimes leave the beans to languish for several hours in the oven, cooling down after baking bread;
- I transfer the beans cooked "in reserve" into plastic containers or bags with a zipper, pour bean broth and freeze. Great alternative to canned beans;
- all of the above applies to all varieties of dry beans, chickpeas and beans.