Читать книгу Indian Cooking For Dummies - Monisha Bharadwaj - Страница 74

I’d like to give whoever canned the first beans, a big prize. They’ve shortened prep time and taken the guesswork out of cooking beans correctly. I know some cooks prefer soaking dried beans and cooking them for hours, but I’m not one of them. Some say that the dried beans taste better, and maybe they do. I soak beans and chickpeas when I have the will, but more often, I take a quick trip to my pantry to pull out a can.

Black beans, red kidney beans, garbanzo beans, black-eyed beans, and white beans all can go into curries and are handy when you want one in minutes. All you’ll need is a few spices and a can of tomatoes to create the base, and you’ll find that you’ve got comfort in a bowl. Make sure to wash them first in a sieve under running water to get rid of excess salt and canning liquid.

You may have heard that not cooking red beans for long enough may not destroy a toxin they contain. The good news is, canned red beans are safe to use straightaway.