All the tricks to cook tasty pasta and beans without "consequences"

Let's find out what are the tricks for cooking a tasty and digestible pasta and beans that everyone can like.

He is about to end up run over, his mother saves him

Do you know how to cook pasta and beans at best? Maybe you have some problems digesting legumes? Let's find out what are the tricks for cooking one pasta and beans tasty and digestible that can please everyone.

As you know, pasta and beans is a traditional peasant dish that is traditionally prepared based on cereals, legumes and homemade broth. It is a dish to be rediscovered because it is energetic and balanced from the point of view of nutrition since it allows you to combine carbohydrates and proteins.

However, some people find it hard to digest legumes and after eating pasta and beans they suffer from swollen stomachs and bloating. Fortunately, there are some preparation tips that will help you solve this problem.

Read also: PASTA AND BEANS: 10 RECIPES AND VARIANTS FOR ALL FLAVORS

Index

Dried beans

If you use i to prepare the pasta and beans dried beans follow the instructions on the package for soaking and cooking and stick to these tips precisely that will help you make these beans well cooked and digestible.

Dried beans usually do leave to soak for 8-12 hours before cooking. The water from soaking the beans should not be used for cooking. The beans after soaking should be drained well and rinsed. Then you can boil them in boiling water for about 45-60 minutes until they are tender or cook them in half the time in the pressure cooker.

Read also: LEGUMES: HERBS, SPICES AND TIPS TO DIGEST THEM BETTER

Canned beans

In the case of canned beans we recommend you to proceed as for canned chickpeas, that is to drain them from their preservation liquid and rinse them very well until the foam is eliminated in order to make them more digestible.

Read also: CHICKPEAS: PROPERTIES, CALORIES AND NUTRITIONAL VALUES

Whole wheat pasta

If you want to get a dish of pasta and beans rich in vegetable proteins matched with your legumes from whole wheat pasta. We advise you to choose rather small wholemeal pasta as you would for classic pasta.

Bay leaves

Fresh bay leaves are one of the best known grandma's remedies for making legumes and pasta and beans more digestible. You can add 2 or 3 bay leaves with the broth or the cooking water of the pasta and beans and then remove them before serving your dishes.

Read also: LAUREL: ALL PROPERTIES, USES AND BENEFITS

Sage leaves

Like bay leaves, sage leaves also help make legumes more digestible and pasta and beans, they also make it tastier. Sage in general has the property of promoting digestion and preventing abdominal swelling.

Read also: SAGE: BENEFIT PROPERTIES AND USES

Kombu seaweed

Usually for make beans more digestible and legumes it is advisable to add a piece of kombu seaweed to the cooking water. Then you can eliminate the algae which will help decrease the substances that can make the beans poorly digestible. Find kombu seaweed in organic and oriental products shops.

Read also: ALGA KOMBU: OWNERSHIP AND USES

Spices and herbs for seasoning

It's spices, that you will choose to season that will help you to make the pasta and beans even more tasty and digestible. You can choose the herbs and spices you prefer according to your tastes and make your pasta and beans always different and tasty.

Read also: SPICES AND AROMATIC HERBS TO PAIR WITH EACH VEGETABLE