Beans have been a part of our kitchen for a very long time now. Rich in protein, with moderate amount of iron and vitamins B1 and B2, beans are used globally for cooking delectable and distinctive delicacies in either fresh or dried variety. A tedious task though, for both simple and complex recipes, is the need to remove skin of the beans. The process consumes a lot of your cooking time; however it is an easy task if mastered. Thus, helping you create a quality bean goody in no time.
- Skill level:
- Moderately Easy
Things you need
- Fresh beans
- Large bowl
Take out the beans from their pods (A pod is like a shell casing that contains the beans seeds).
Gather all the beans in the bowl. Examine the quality of the beans; make sure that all beans are in good shape and condition. Throw away the beans that have flaws in quality. These beans cannot be used in cooking.
Prepare a cooking pot, Put the beans inside it and add water (make sure that the water is slightly higher over the beans, this will help boiling the beans properly). Place the pot on the stove and bring the water into boiling point.
Boil the beans for five to ten minutes before draining them (the time of boiling depends in the class of bean you are using.) It is better to use a colander for draining; the water hot water will be properly drained.
Drench the beans with cold water. Wait until the bean's temperature has gone down to the point where you can touch the beans without hurting your fingers. In this case, the skin is ready to be removed. Prepare a new clean and dry bowl.
Get a bean and squeeze one end of it, softly, without exerting so much force. When a small part of the bean pops out, aim the part to the container. You have to do the last procedure repetitively until all the skin is removed. At last, when the skin has been removed, a shiny chunk will be revealed that is both delicious and nutritious to eat.
Tips and warnings
- Be patient when removing the bean skin. Doing it in a rush will only make it harder to remove it.
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