The Beans Cookbook: The best plans for entire food varieties

By Livik Peter

Legumes need a lot of water to cook - the basic rule is: 1 part dry legumes and about 3 parts of water. If more water has to be poured in, you should always use boiling water so that the cooking time is not unnecessarily extended. To shorten the cooking time, peas and beans must be pre-soaked in cold water for at least 12 hours before cooking, but preferably overnight. Lentils and peeled peas have shorter cooking times - that's why you can do without soaking these legumes. Because the soaking water contains valuable vitamins and minerals, it is best to boil the soaked legumes in this water. Only people with sensitive digestion have to do without it - the soaking water can also cause severe flatulence. In general, legumes should only be salted and seasoned after cooking, otherwise the cooking time may be longer or the pulses may remain hard. Legumes must never be consumed raw: they contain poisonous lectins that are only destroyed when cooked - only lentil and bean sprouts can be enjoyed raw!
Legumes are also well suited for diabetics, because their carbohydrates are only used slowly by the body and therefore do not cause the blood sugar level to rise quickly!

• Format: Paperback
• Language: English
• ISBN: B09JRRZ519
• ISBN13: 9798499750827
• Release Date: January 1
• Publisher: Independently Published
• Length: 58 Pages
• Weight: 0.15 lbs.
• Dimensions: 0.1" x 5.0" x 8.0"