How to cook red beans quickly and best

The main methods for quickly cooking red beans include pre soaking, freezing, pressure cooker cooking, adding alkaline substances, and cooking with rice.

1. Soak in advance

Wash the red beans and soak them in clean water for 6-8 hours to fully absorb water and soften the skin. In summer, it can be refrigerated and soaked to prevent spoilage, and the amount of water should be at least 3 centimeters below the beans. After soaking, pour out the water and change the water to cook again, which can shorten the cooking time by nearly half and reduce nutrient loss.

2. Freeze the soaked red beans and drain the water. Place them in a fresh-keeping bag and freeze them flat for 2 hours. Low temperature can cause the cell wall of beans to rupture. After thawing, simply add water and boil the beans, making it easier to cook until they bloom. This method is particularly suitable for situations where you forget to soak in advance, and the cooking time after freezing can be shortened by one-third compared to conventional methods.

3. Pressure cooker cooking

Using a pressure cooker can quickly soften legume fibers through high-temperature steam. Soak the red beans in 1.5 times the amount of water, then turn them to low heat and press for 15-20 minutes. After natural pressure relief, they will reach a soft state. Unsoaked dry beans need to be extended for 25-30 minutes, with the amount of water exceeding two fingers of the ingredient.

4. Add alkaline substances

When cooking, add a small amount of edible alkali or baking soda, and mix 1 gram of alkaline substance for every 500 grams of beans. Alkaline environment can decompose pectin substances in soybean skin, but it can also damage some B vitamins. It is suitable for making dishes such as bean paste that require complete softening, and is not recommended for use in health soups.

5. Cook with rice

Mix red beans with rice in a 1:1 ratio, and the starch released by the rice will wrap around the beans to form a thermal conductive layer. After boiling, turn to low heat and simmer for 40 minutes. The heat generated by rice gelatinization can accelerate the softening of beans. The red bean Congee cooked by this method has a more dense taste. Red beans are rich in protein, dietary fiber, and potassium. It is recommended to consume 2-3 times a week, with no more than 100 grams of dry beans per serving. Cooked red beans can be paired with ingredients such as lotus seeds and lilies to enhance their nourishing and spleen strengthening effects. Those with weak digestive function should control their consumption. Pay attention to the condition of the beans and cook them until they are easily crushed with a gentle pinch. Overcooking can lead to nutrient loss. When storing, pack the soup separately and freeze it. When reheating, add a small amount of water to prevent the bottom from sticking.