Boiled or steamed green beans with potatoes is one of the most popular vegetable dishes, eaten on average once a week in many Spanish households. But that doesn’t mean it’s going to be exciting for everyone, especially kids. In fact, green beans are one of the most consumed vegetables because they are healthy and easy to cook, and although they are not very popular, most people prefer them to broccoli or beets. Sure, it’s the first course for lunch or dinner, but…are we cooking it well?Mung beans should have a crunchy and delicious texture dentbut many times we have too much left soft And there is very little flavor. When this happens, we can use the following methods to disguise vegetables: Various dressings Or mix it with fried bacon bits, but if you know how to cook it properly you’ll get better use of its nutrients and won’t need as much seasoning.and there is a A foolproof trick Keep it al dente.
Choices and cooking times
When purchasing mung beans, you must first select carefully. Ideally, they should be fresh (not frozen) and tender.Looking for colored beans shiny green, avoid those with stains or wrinkles. Small and medium-sized ones tend to be more tender.
Before preparing them, wash them in cold water and remove the hard tips from the ends.
he cooking time This is very important so that they don’t become too soft and lose their nutrients. If you are boiling them, use a large pot. The amount of water should be enough to cover the mung beans. Boiling them in boiling water for 10 minutes is enough to make them al dente. If you like it a little tender, let it sit for 15 minutes. In a pressure cooker, they cook in half the time. Don’t forget to add salt, but don’t overdo it.
But in order for mung beans to better retain their color and nutrients, the ideal cooking method is to steam 10 minutes.
The secret to making them green and chewy
The key to cooking green beans just right is not to cook them longer than they should. They should be tender, but still crispy. You can test their doneness by piercing them with a fork. They should offer some resistance, but not be forceful.
Tips for getting them just right: Once the green beans are cooked, it’s important to stop cooking them immediately so they don’t continue to cook, like pasta. for it, Soak them in a bowl of cold water or rinse them under cold running water.. This step also helps keep it bright green.
In fact, the most common mistake you make when cooking green beans, besides cooking them for too long, is not cooling them quickly. If they are not cooled after cooking, they will continue to cook and become mushy.
Remember not to add too much salt. It’s important to add salt to the cooking water, but not overdo it, as the mung beans may become too salty and lose their natural flavor.
well matched outfits
If the beans are cooked just right, they barely need a little extra virgin olive oil and vinegar (if you like sourness) to enjoy at the table, although if you want to give it more flavor, there’s plenty dressing Enhance the flavor of this vegetable:
- garlic: Minced garlic is a classic seasoning that goes great with green beans.
- butter: A small amount of melted butter makes green beans softer and more flavorful.
- basil: Basil, fresh or dried, is an aromatic herb that pairs perfectly with green beans.
- parmesan cheese: Grated Parmesan cheese is a great topping that adds a rich flavor to green beans.
- soy sauce: A few drops of soy sauce gives green beans a salty, tangy texture.