Pasulji koji se često koriste „bez ljuske“ ili lako oljušteni (Beans that are often used "shellless" or lightly shelled)

Pasulj bez ljuske (ili delimično oljušten) postaje sve popularniji izbor u biljnim i veganskim jelovnicima, jer je lakši za varenje, brže se kuva i ima kremastu, blagu teksturu. Uklanjanjem tanke opne, zrna postaju mekša i prijatnija za digestivni sistem, što ih čini idealnim za osobe sa osetljivim stomakom.

Ove vrste pasulja zadržavaju bogat nutritivni sastav — obiluju biljnim proteinima, vlaknima, gvožđem i magnezijumom — a istovremeno se lakše kombinuju sa raznim začinima i povrćem. Odlični su za pripremu supa, pirea, humusa, paprikaša i salata, a njihova prirodna kremastost čini ih savršenom bazom za zdrave, biljne obroke.

1. Beli pasulj (lima pasulj - puterast pasulj)

Cesto se kupuje već oljusten

Kremasta tekstura, odličan za salate, pire i paprikaše

Blag ukus, brzo upija začine

2. Mungo pasulj

Može se kupiti oljusten

Lako se kuva, mekan i sladak

Pogodan za kremaste supe i kaše

3. Crni pasulj

Obično se koristi sa ljuskom, ali se može delimično oljuštiti

Daje gustinu i boju varivima i salatama

Bogat vlaknima i proteinima

4. Pasulj adzuki (azuki)

Mali crveno-smeđi pasulj, često se prodaje oljušten

Blago sladak, kremast nakon kuvanja

Odličan za variva i salate

Druge mahunarke pogodne za vegane

5. Grašak (na pola)

Orirodno oguljen i podeljen na pola

Brzo se kuva, kremast u supama i pireima

Odličan za proteine i vlakna

6. Leblebija

Retko se kupuje oljusten

Mogu se oljustiti nakon kuvanja

Mekanija i brža za probavu, dobijaju kremastu teksturu za humus i salate

💡 Saveti za kuvanje pasulja bez ljuske:

koristiti manju količinu soli dok se kuva, jer so može učiniti pasulj tvrđim.

pasulj bez ljuske se obično kuva brže nego običan pasulj.

idealan je za salate, kremaste sosove, humus, paprikaše i supe.

Unshelled (or partially shelled) beans are becoming an increasingly popular choice in plant-based and vegan menus, as they are easier to digest, cook faster and have a creamy, mild texture. By removing the thin membrane, the grains become softer and more pleasant for the digestive system, which makes them ideal for people with sensitive stomachs.

These types of beans retain a rich nutritional composition — they are rich in plant proteins, fiber, iron and magnesium — and at the same time they are easier to combine with various spices and vegetables. They are excellent for preparing soups, purees, hummus, stews and salads, and their natural creaminess makes them the perfect base for healthy, plant-based meals.

1. White beans (navy beans / cannellini / lima)

It is often bought already peeled (skinned or hulled).

Creamy texture, excellent for salads, purees and stews

Mild taste, absorbs spices quickly

2. Mung beans

You can buy shelled (split mung beans)

Easy to cook, soft and sweet

Suitable for creamy soups and porridges

3. Black beans

It is usually used with the shell, but can be partially shelled

It gives density and color to stews and salads

Rich in fiber and protein

4. Adzuki (azuki) beans

A small red-brown bean, often sold shelled

Slightly sweet, creamy after cooking

Excellent for stews and salads

Other legumes suitable for vegans

5. Peas (split yellow / green peas)

Originally peeled and split in half

Quick to cook, creamy in soups and purees

Great for protein and fiber

6. Chickpeas (garbanzo)

It is rarely bought shelled, but there is an option of skinned chickpeas

They can be peeled after cooking

Softer and faster to digest, they get a creamy texture for hummus and salads

💡 Tips for cooking unshelled beans:

use less salt while cooking, as salt can make the beans tougher.

unshelled beans tend to cook faster than regular beans.

It is ideal for salads, creamy sauces, hummus, stews and soups.