How to cook white beans? (Kako skuvati beli pasulj?)

By cooking for a long time without stirring during the first two hours, the beans gradually release the starch that naturally thickens the water. The result is a dense bean with a soft grain and a uniform texture.

Tags: lean recipes, gluten free, vegan recipes, vegetarian recipes, pescatarian recipes.

Preparation time: 14 h 50 minutes.

Ingredients:

• 300 g of dry beans
• 1 large or 2 small dry bay leaves
• 1.5 to 2 L of water (for cooking)

Preparation:

Soak white beans 

1. Soak the beans in 3 times as much water and leave in the refrigerator for 12 hours.

2. Change the water after 6 hours.

3. Drain the water and rinse the beans under running water. Drain.

4. Put the beans in a pot and cover with fresh water. Bring to a boil on high (6 out of 6).

5. Spill the water. Rinse the beans under running water. Drain.

Cooking white beans 

6. Put the beans in a pot. Pour 1.5 L of water. Bring to a boil on high (6 out of 6).

7. Add a bay leaf to the pot. Reduce the heat to medium (4 out of 6) or medium-low (3 of 6) and cook for 2 hours. From time to time, if necessary, add boiled water.

Note:

Do not move the pot. Do not stir.

The beans will thicken.

8. After 2 h, stir.  Add water only if necessary. Cook for another 30 minutes. Even if you don't add water, cook for 30 more minutes.

Note:

If you add water towards the end of cooking, be sure to cook for at least another 30 minutes so that the water cooks evenly with the beans. 

9. Remove the pot from the stove. Remove the bay leaf and discard.

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Note:

If you add salt and pepper, the time is 15 minutes before the end of cooking.

Why?

If you salt the beans at the very beginning while they are dry, the membrane of the beans may harden, so the beans will take much longer to cook, and some beans may remain hard inside.

Dugim kuvanjem bez mesanja tokom prva dva sata, pasulj postepeno otpusta skrob koji prirodno zgusnjava vodu. Rezultat je gust pasulj sa mekanim zrnom i ujednacenom teksturom.

Oznake: posni recepti, bez glutena, vegan recepti, vegetarijanski recepti, peskatarijan recepti.

Vreme pripreme: 14 h 50 minuta.

Sastojci: 

• 300 g pasulja
• 1 veci ili 2 manja suva lista lovora
• 1.5 do 2 L vode (za kuvanje)

Priprema:

Potapanje belog pasulja 

1. Potopiti pasulj u 3 puta vise vode i ostaviti u frizideru 12 h.

2. Nakon 6 h zameniti vodu.

3. Prosuti vodu i isprati pasulj pod mlazom vode. Ocediti.

4. Staviti pasulj u serpu preliti sa svezom vodom. Pustite da prokljuca na jakoj temperaturi (6 od 6).

5. Prospite vodu. Isperite pasulj pod mlazom vode. Ocedite.

Kuvanje belog pasulja 

6. Stavite pasulj u serpu. Sipajte 1.5 L vode. Pustite da prokljuca na jakoj temperaturi (6 od 6).

7. U serpu dodajte list lovora. Smanjite temperaturu na srednju (4 od 6) ili srednje nisku (3 od 6) i kuvajte 2 h. Povremeno, ako je potrebno dolivajte prokljucalu vodu.

Napomena:

Ne mrdati serpu. Ne mesati.

Pasulj ce se zgusnuti.

8. Promesajte. Samo ako je neophodno dodajte vodu. Kuvati jos 30 minuta. Iako ne dodajte vodu, kuvajte jos 30 minuta.

Napomena:

Ako dodajte vodu pred kraj kuvanja, obavezno kuvajte jos najmanje 30 minuta da se voda ukuva da vec gustim pasuljem.

9. Sklonite serpu sa sporeta. Izvadite list lovora i bacite.

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Napomena:

Ako dodajte so i biber, vreme stavljanja je 15 minuta pred kraj kuvanja.

Zašto?

Ako posolite pasulj na samom pocetku dok je suv, opna zrna moze da ocvrsne, pa ce se pasulj mnogo duze kuvati, a neka zrna mogu ostati tvrda iznutra.