Popular black bean recipes as turtle treasure and its modern uses,Blackbean polyphenols...where to source Black Bean Extracts?
Article Content:
- .Basic Botanical Data of Black Bean.
- .Description of Black Bean.
- .History,Popular black bean recipes and uses.
- .Black Bean Phaseolus Vulgaris L Anthocyanins:Character.
- .Black Beans, the Latin American Treasure.
- .Black Bean-Phaseolus Vulgaris L Health Benefits:Cholesterol Lowering and Lower Your Heart Attack Risk.
- .Black Bean-Phaseolus Vulgaris L Health Benefits:Sensitive to Sulfites?Black Beans May Help.
- .Black Bean-Phaseolus Vulgaris L Health Benefits:Black Bean: A Fiber All Star.
- .Black Bean-Phaseolus Vulgaris L Health Benefits:Good supply of magnesium and folate:Black Bean.
- .Black Bean-Phaseolus Vulgaris L Health Benefits:Blackbean polyphenols.
- .Black Bean-Phaseolus Vulgaris L Health Benefits:Black Beans Give You Energy to Burn While Stabilizing Blood Sugar.
- .Black Bean-Phaseolus Vulgaris L Health Benefits:Black Beans and minerals sources.
- .Nutrition of Black Bean.
- .Safety of Black Bean.
- .Black beans cooking tips and equivalents.
- .Research Update:Black beans or Phaseolus Vulgaris L.
Black beans cooking tips and equivalents.
Pick through dried beans to be sure there are no small twigs or stones that might break a tooth.
Depending on the age of dried black beans, they could take 2 hours or longer to cook. Fresher dried beans will contain more moisture and cook in less time.
Pre-soaking black beans overnight will significantly reduce cooking time. Cover with 2 inches of water and allow for expansion in the container. Drain and cover with fresh water before cooking.
In not weather kitchens, refrigerate black beans while they soak to prevent fermentation.
Quick-soak method: cover beans with water, bring to a boil, and boil for 2 minutes. Remove from heat and let sit for 2 hours. Drain, cover with fresh water and continue cooking.
The beans may prematurely break up with a quick-soak method. Use the overnight method for dishes where it is essential the beans stay whole, such as salads and relishes.
Do not add salt or acidic ingredients such as lemon, vinegar, wine, and tomatoes until the beans are finished or nearly done cooking. Adding earlier can cause the beans to toughen.
If additional water is needed during the cooking process, use boiling water rather than cold water.
Addition of the herbs known as summer savory and epazote can help reduce the flatulence suffered by many who eat beans.
1 cup dried black beans = 2 to 3 cups cooked black beans
1 pound dried beans = about 2 cups uncooked
1 pound dried beans = 5-1/2 to 6-1/2 cups cooked
1 cup dried black beans = 3 cups cooked
1 16-ounce can black beans = 2 cups with liquid
1 16-ounce can black beans = 1-1/2 cups drained
1/6 to 1/4 pound dried beans = 1 serving, cooked
3 cups cooked black beans = 6 servings
Reference:
1.Popular black bean recipes as turtle treasure and its modern uses,Blackbean polyphenols...where to source Black Bean Extracts?
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