Which beans are the easiest to cook

Cooking with legumes: varieties and recipes

Status: 02/11/2021 3:10 p.m.

Whether as a side dish, stew or puree: Legumes are delicious and versatile in the kitchen. At the same time, peas, beans and lentils are very healthy and ideal for a vegetarian diet.

Some legumes are mainly available in dried form and must first be soaked in cold water overnight, while others taste best fresh. Most - with the exception of sugar peas - are only edible when cooked. All legumes are very healthy and rich in nutrients: As they contain a lot of protein and iron, they are particularly recommended for anyone who wants to avoid meat as much as possible. An overview of the individual varieties.

Peas - delicious as soup and puree

Fresh peas are available at weekly markets in the summer months.

The most common types of green peas are peas, peas and sugar peas. Peas develop a slightly floury taste when cooked and are mainly used in soups. The sweetish marker peas are mostly available as frozen goods. They are good for stews, purees, patties and as a vegetable side dish. The tender sweet peas are in season from May to August. They should be consumed quickly after buying as they lose their taste quickly.

Chickpeas: base for hummus and falafel

The nutty-tasting, yellow-brownish chickpeas, which are only edible when cooked, are considerably larger than green peas. They are available in tins, sprouts or dried. Dried chickpeas go well with stews and rice dishes and can be processed into hummus, an aromatic cream from the Arab world. Soak the chickpeas overnight and then cook. A popular snack, also from the Middle East, is falafel, fried chickpea balls.

Green beans: Crunchy summer food

The most common types of beans are green beans, soybeans, mung beans, white beans, and red beans.

There are various subspecies of fresh green beans: cut beans, green beans, green beans, kenya beans and wax beans. They are available fresh between May and October - with the exception of the wax beans, which are only available for a short time in summer. The thin, string-free Kenya beans are very popular.

Raw green beans and wax beans contain toxic substances that are only destroyed by cooking.

Green beans should be firm and crisp when purchased. They can be kept in the refrigerator for two days or they can be frozen - after blanching beforehand. Green beans or wax beans should only be eaten cooked, as they contain substances that are harmful to health when raw. They taste great with herbs, wrapped in bacon or in stews, casseroles and salads.

Soy and mung beans: substitutes for eggs and milk

Soybeans are mostly available from us in processed form, for example as soy meats or tofu, and they play an important role as a meat substitute. If you want to do without eggs when baking, you can replace one egg with 1 tbsp soy flour and 2 tbsp water. Soy milk is an alternative to cow's milk. Since genetically modified soybeans are also grown, it is advisable to use organic products.

Green mung beans are smaller than soybeans, have a slightly nutty taste and are easier to digest than other legumes. They can be used for salads, soups, vegetable and pan dishes. Dried and processed into flour, they can be used to make Asian glass noodles. The vitamin-rich seedlings are usually available in stores under the name soybean sprouts, although they are mung bean sprouts.

White and red beans - great for stews

Probably the most famous dish with red beans: chili con carne.

White beans have a mild taste and are popular in stews, salads and as a side dish. They are also available pre-cooked as preserves, but are then less aromatic. The red kidney beans consist of bean kernels without a shell and have a slightly sweet taste. They are mainly used in chilli dishes, but are also often used in stews, soups and salads.

Salads, soups, patties: versatile lenses

Lentils are among the oldest useful plants in the world and originally come from the Middle East. The legumes of the plant usually contain two flattened seeds each. The different varieties differ in their color and size. In addition to brown plate lentils, red lentils and the particularly aromatic beluga and puy lentils are also available in stores. Lentils are particularly versatile and taste great as a stew, soup or puree, but are also the basis for many salads, vegetarian patties or Bolognese sauces and an important ingredient in Asian dishes, such as the Indian dish Dal.

Legumes are very healthy

In addition to their high proportion of iron and protein, pulses provide other important nutrients. They are good for intestinal health and the cholesterol level, lower blood pressure with their high potassium content and provide the important vitamins B1, B6 and folic acid.

However, the difficult to digest carbohydrates in legumes can cause digestive problems for sensitive people. Those who suffer from this should better throw away the soaking water. Caraway seeds or aniseed can also alleviate stomach problems. If you don't have any problems with it, you can use the water in the further preparation, as it contains many nutrients. To preserve the aroma and nutrients, always store pulses in an opaque package and in a dark place.

Recipes with peas

Peas taste best fresh, but are also available in the best quality as frozen food all year round. more

Recipes with lentils

Whether as a salad, soup or side dish: Lentils are versatile, filling, tasty and very healthy. Recipe ideas to cook at home. more

Recipes with beans

Whether in a salad, stew or as a side dish - you will find many preparation tips in the recipes on NDR.de. more

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Market | 01/08/2021 | 4:10 p.m.