Proper preparations make Breton beans digestible and delicious

Breton beans are especially popular during cooler days. Not only do they quickly satisfy hunger, but they also warm you up nicely. However, this dish has its downsides. Do you avoid it because you don’t feel well afterward? This problem can be resolved by properly preparing the beans.

Legumes, including beans, often do not enjoy a good reputation. They are criticised for being hard to digest and taking a long time to prepare. Meanwhile, they are an excellent source of protein, fibre, and vitamins. It’s better not to exclude them from your diet; it’s only necessary if you have serious digestive issues. So how should you treat beans to feel great after eating them?

The first step is proper soaking. However, before you soak the beans in water, you must sort through them. Discard any wrinkled or shell remnants or impurities. Then rinse them in a colander under running water and soak them in a large amount of cold water. Beans can absorb much more water than they weigh themselves. The skin will soften During the soaking process, and the germination process will begin, eliminating substances that cause digestive problems. One cup of beans should be soaked in 2-3 cups water. How long should beans be soaked? Ideally, several hours.

Don’t forget to pour out the water in which the beans are soaked. Then rinse them under running water and only then place them in clean water and cook. This way, the beans will no longer have substances that cause unpleasant bloating. When foam appears on the water during the first phase of cooking beans, remove it with, for example, a slotted spoon. Well-soaked seeds will also cook evenly, much faster, and have a more delicate taste.

How do you season Breton beans? You must include marjoram, which not only enhances the taste but also aids digestion and prevents gas. You can also add caraway seeds and bay leaves, which have similar effects.