How to cook green beans so they are soft in an instant, from now on there is no need to soak them

foto: Freepik/ilovehz

It turns out that the process of cooking green beans can be much shorter and more efficient if you know the trick.

Brilio.net - Green beans always have a special place in the kitchen, whether for warm and filling porridge, legit onde-onde snacks, or soft bakpia filling. But one thing that often makes people lazy to process it is the boiling process which takes a long time. Even though it has been boiled until the water is half gone, the beans are still hard. Sometimes they even fall apart on the outside, but are hard on the inside.

It turns out that the process of cooking green beans can be much shorter and more efficient if you know the trick. No need to soak overnight, no need to change the water many times. Just with the right technique, green beans can be soft in a relatively short time without sacrificing taste and texture. In this article, everything will be discussed in full, starting from practical tips, common mistakes to avoid, to recipes that can be tried directly at home.

Many people do not realize that green beans have a fairly thick and heat-resistant outer layer. This makes the cooking process longer than other ingredients. Moreover, if the beans have been stored for a long time, the texture will become harder. If not cooked properly, beans can remain tough even after being boiled for a long time.

In fact, with a little adjustment during the cooking process, this problem can be easily solved. Even without having to soak it first.

Here are some tricks that you can apply right away so you don't have to wait long in front of the stove:

1. Boil directly with boiling water

Avoid boiling with cold water at the beginning. Hot water helps open the pores of the beans faster, speeding up the softening process.

2. Use a lidded pan

Covering the pot while boiling keeps the temperature steady and the heat evenly distributed. The trapped steam also helps speed up the cooking process.

3. Add a Little Baking Soda

Just 1/4 teaspoon in the boil. Baking soda is alkaline and can break down the outer layer of the beans so they become soft quickly. But don't add too much because it can affect the taste.

4. Use a Pressure Cooker if You Have One

This is the quickest option. Just 10-15 minutes, the beans are evenly soft. Suitable for those who have limited time or want fast results without compromise.

5. Add sugar after the beans are soft

When making porridge, many people immediately mix sugar at the beginning. In fact, sugar can inhibit the softening of beans because it draws liquid. It is better to add it after the beans are completely cooked.

If you already know the trick, now is the time to put it into practice with the following simple but delicious recipe.

Material:
- 200 grams of green beans
- 1.5 liters of water
- 100 grams of brown sugar, grated
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 2 pandan leaves
- 200 ml thick coconut milk
- 1/4 tsp baking soda (optional)

How to make:
1. Rinse the green beans thoroughly. If you have time, you can soak them for 2 hours, but if not, you can still continue.
2. Heat the water until it boils, then add the green beans and pandan leaves. Add baking soda.
3. Boil the beans over medium heat with the pan covered for 3040 minutes, or 15 minutes if using a pressure cooker.
4. After the beans are soft, add brown sugar, granulated sugar, and salt. Stir until dissolved.
5. Finally, add the coconut milk. Keep stirring over low heat until it boils slowly so that the coconut milk does not split.
6. Serve warm or cold according to taste.

Not only delicious, green beans are also full of benefits. The content of vegetable protein, fiber, and various vitamins such as B1, B2, and iron make green beans very good for maintaining energy, the digestive system, and helping regenerate body cells. Moreover, the fat content is low and suitable for a healthy daily menu.

To ensure your cooking doesn't fail, it's a good idea to avoid the following things:
- Boil with cold water from the start
- Add sugar at the beginning of the process
- Do not cover the pan when boiling
- Using high heat continuously without regulation
- Not checking the texture before adding other ingredients

Small mistakes can have a big impact on the end result, so it's important to pay attention to each step.

1. Do green beans always have to be soaked before cooking?

Not necessary, but soaking can help speed up the softening process. If you don't have time, the technique of boiling hot water and covering the pan is quite effective.

2. Is baking soda safe to use when cooking?

Safe in small amounts. Just 1/4 teaspoon is enough to help soften without changing the taste.

3. Why do green beans remain hard even though they have been boiled for a long time?

It's possible that the water wasn't hot enough to begin with or the beans were too old. It could also be that you added the sugar too quickly.

4. How long is the ideal time to boil green beans?

If you use a regular pot, it will take about 4060 minutes. With a pressure cooker, it will only take 1015 minutes.

5. When is the right time to add coconut milk and sugar?

Sugar is added after the beans are tender. Coconut milk is added last, on low heat so it doesn't curdle.

(brl/tin)