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 The value of a balanced diet, not only in the proud statement "I eat right! ". The ability to make the menu so that it attended all the nutrients needed by the body - is the key to excellent health, good mood and ability to enjoy every day. How to calculate all those calories, grams and percentages? - You ask. It's not too difficult - just need to choose the securities in its properties to the products themselves - a storehouse of nutrients. One such product - beans.
Rainbow of vitamins and minerals
Most famous for its bean proteins, which - compared to the "meat" - absorbed much faster and easier. This means that you do not have to burden the body unbearable loads of food to ensure that it is the necessary amount of protein. If you include beans in your weekly menu, it can be a major source of useful substances (along with meat - it has not been canceled).
Beans strikes and wealth "vitamin base" - there are vitamins C, PP, B1, B2, B6. Among the macro- and micronutrients needed for most humans are zinc, copper and potassium. High levels of iron also helps protect the body from infections.
Choose to your taste
Beans can be different: white, black, red ... However, and other species. To make the right choice, get acquainted with a brief description of the manifold varieties of beans.
White beans to us as a "native"
- We all remember her delicate flavor and "disintegrating." This bean is perfect for stewing and canning. From it you can cook a variety of delicious, nutritious and healthy dishes - like every day, and for a festive menu. This is an excellent dietary product, which is a long drive out hunger and save us from harmful perekusokv.
 
Red Beans Kidney
ideal for soups, side dishes and salads, it is also stuffed with tomatoes and peppers. Kidney - is not only taste good, but also to embellish your desk, because she has a bright cherry beans maroon color, which after processing becomes pinkish. Combined with a variety of spices, as perfectly absorbs their flavor.
 
Black beans
attracted by its unusual color. It is distinguished by a gentle, but firm texture. Sweet taste with a subtle bitterness creates a wide field of culinary imagination. Black beans are used in soups, stews, salads, vegetable and meat dishes.
 
Black eye
- A tender beans with a strong vegetable flavor. Conveniently, it is not necessary to pre-soak and cook for a long time. In total some half an hour - and the dish is ready! And what her original appearance! In the US, this bean cook traditional New Year dish "Jumping John." Maybe you will surprise your guests at the New Year? ..
 
Pinto
- Mottled beans, which after boiling, like Kidney, becomes pink. It is distinguished by a soft creamy taste that is versatile and therefore suitable for the preparation of any dish - whatever you conceived to surprise your household or guests. However, the need to soak for at least 4 hours, and cook for 1, 5 hours. But the result is worth it.
 
Lima bean
not only it will give you a creamy taste, but looks like. It is something like a seashell. Thanks to its great taste and ability to retain its shape during heat treatment, the product is widely used in soups, stews, casseroles.
 
Mung beans
best suited for culinary experiments with Japanese, Korean, Chinese and Indian cuisine. The boiled mash at a delicate herbal flavor and nutty aroma. Brewed mach no more than 40 minutes. If you are not hungry for Asian food can be prepared from mung bean and traditional side dishes and stews. This bean will not disappoint you.
 
Such a huge variety of beans - a good excuse to diversify their menu, helpful and delicious. And the company "Mistral" will help you to provide a wide range of all sorts.
Secrets of cooking beans:
Before cooking, soak beans in cold water overnight, or in boiling water for 1-2 hours, drain. Pour the beans with water (1 cup beans 5 cups of water), bring to a boil. After boiling, cook the beans for 10 minutes on high heat, until tender and then on low heat. Add salt at the end of cooking, as it slows down the cooking process.
Keep beans needed in tightly closed containers in a cool, dry place. Do not mix more fresh beans with old, because they have different cooking times.
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