If you are tired by an endless cook of dry beans, try to bake it in pots. Firstly, this is faster, because in ceramics everything is baked evenly from different sides. Secondly, it is also tastier, because baked dishes always win the boots.
Among the oldest recipes of different countries and regions, beans are often found. Not surprising, because its story has more than 7 millennia, and the seeds have been repeatedly found when excavations in a variety of corners of the world. But South America is considered the birthplace of the popular bean, from where Christopher Columbus officially brought it to Europe with his other finds.
The nutritional properties of beans were quickly appreciated in other countries. Since then, dozens of new varieties and breeding hybrids have appeared. The easiest way to distinguish them by color is white, red, black, purple, green, brown. They differ not only in appearance, but also by the composition. Thanks to the neutral taste, beans are very convenient to use in cooking. It is combined with meat, poultry, vegetables, spices and herbs.
This is a useful and nutritious source of protein, which quickly saturates. The beans are dried and canned, added to salads and soups, served as a separate side dish or extinguished with vegetables. But you will not find a bean of beans in raw form - it is always boiled first. It can cook up to several hours, so we advise you to soak the beans in advance to speed up the process!
