Black beans Mexico.
Black beans Mexico City – a kind of common bean and belong to the most common and well-known family of legumes. Its characteristics are similar to the pinto beans, Kidney and lima.
Black beans Mexico differs delicate mushroom flavor, and is one of the foundations of Mexican and Brazilian cuisine.
Among all groups of foods that are eaten around the world may not have a “healthy” group. Beans combine the unique positive features: an abundance of protein and dietary fiber. Eating 1 cup black beans, you get 15 grams of fiber – more than half the daily requirement of protein and 15 grams – almost a third of the daily requirement and a remarkable 50 g useful substitute chicken or salmon. Magic combination of protein and fiber has a positive effect on the gastrointestinal tract, the cardiovascular system and normalizes blood glucose.
How to cook
To reduce the cooking time and to facilitate the assimilation of beans, it should be pre-soak. To do this, you can boil the beans for 2 minutes, remove it from the heat, cover the pan with a lid and leave for 2 hours. Alternative: Pour the beans with water and remove the pan in the refrigerator for 6-8 hours. Before cooking, regardless of the method chosen, the liquid should be drained and rinsed beans under running water.
Then the black beans can be cooked on the stove or use a pressure cooker. In the first case it is necessary to pour the beans (after soaking) drinking water or broth, bring to a boil, reduce heat, almost completely covering the pot lid. If the foam is formed, it should be removed.
Black bean usually necessary to cook 1-1.5 hours. When cooked in a pressure cooker, then it will take 30 minutes.
Tip: Regardless of the method of preparation do not add salt during cooking and seasoning with bright dominant sour taste, such as lemon juice. Beans become tougher and it will increase the time of its preparation. Such ingredients are best added at the very end of cooking.
A few ideas for cooking with black beans:
1. Grind the beans in a blender bowl with cilantro and garlic. Use as a filling for baked potatoes.
2. Prepare a thick soup-stew of black beans with the mandatory addition of chili peppers.
3. Use a black bean burrito for traditional, easily replacing the pinto beans.
4. Put the layers ready chopped black beans mixed with chopped cilantro, guacamole, chopped tomatoes and onions. Serve as an appetizer or a side dish for fish or poultry.
How to choose and store
The dry black beans should be stored in an airtight container in a cool, dry and dark place for up to 12 months. If you bought the beans at different times and in different stores, do not mix them in one container. They may be of varying degrees of dryness and therefore require different cooking times.
Cooked black beans – a perishable product and keep it for more than 3 days in the refrigerator better not.