How to soften beans in minuteshere are some tips

You can enjoy this flavor in croquettes and soups.

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Beans originated in Latin America, Central America and the Andes about 8,000 years ago. It is one of the staple foods of Aboriginal culture. It was also offered as an offering in rituals related to fertility.Currently, with The largest producers of this bean are Myanmar, India and Brazil.

In our country, the main producing areas are Huila, Santander and Antioquia. There are two types of beans from which many types of beans are derived: clumping (low-growing) beans and twining-branching beans. In Colombia, more variegated fish is consumed because it is larger and cooks better.

What are some tips to get them to the negotiating table with ease?exist Food and Recipes The Observer has two tips for you to avoid trying to die:

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use a pressure cooker

Use this tool to speed up the process. The first thing you should do is wash the grains to remove impurities and cook them for 15 minutes. Repeat the washing process and prepare your recipe with the softest beans.

Bicarbonates

Put the beans in a pot with plenty of water and add a tablespoon of baking soda. Let them cook on high heat for 10 minutes, then leave for a few more minutes to soften.

soak them

Hot water will be your best ally in this process. Let the beans soak for two hours to soften them before preparing the dish you want to conquer the palate. Cook for a few more minutes on the fire, following the advice you want to carry out, and they’ll be cooked for you to enjoy.

How about some golden ripe plantains or avocado slices in this dish? view full recipe here

This dish is served with avocado, sliced ​​fried plantains, and plenty of chicharrón. view full recipe here

This Colombian delicacy is perfect with avocados, white rice, guacamole, and some fried plantain chips. view full recipe here

If you love to cook and are one of those who create recipes in search of new flavors, write to us Edwin Bohórquez Aya (ebohorquez@elespectador.com) or Tatiana Gómez Fuentes’s (tgomez@elespectador.com) for your culinary recommendations. 😊🥦🥩🥧