Tips for cooking red kidney beans quickly:

1. Freezing treatment

Freeze red kidney beans before cooking them in the pot, so that they can cook quickly Cook until cooked. The specific operation method is to prepare a clean and sealable fresh-keeping bag and put the red kidney beans in it. Put it directly in the freezer of the refrigerator to freeze for 7 to 10 days. When you want to cook the red kidney beans, take it out of the refrigerator. Add water to the pot and cook directly, so that the red kidney beans will be cooked easily, and the cooked red kidney beans will be particularly rotten.

2. Stew

When the red kidney beans are boiling, you can wash them first and then put them in a pot, add an appropriate amount of water and bring to a boil. At this time, turn off the heat and let them simmer in the boiling water. Soak in medium for about 20 minutes, then turn on the heat and continue to cook. After boiling, turn down the heat and simmer slowly. After half an hour, turn off the heat. Don't rush to open the lid of the pot. Let the red kidney beans simmer in the pot. After ten minutes of simmering, take out the red kidney beans and you will feel that they have been cooked very successfully.

3. Use a pressure cooker

If you want to cook red kidney beans quickly, you can use the pressure cooker at home. After washing the prepared red kidney beans, put them directly into the pressure cooker and add an appropriate amount. Water, then cover the lid of the pressure cooker and heat it to boil. After the high pressure valve of the pressure cooker rises, turn down the heat and cook for about 20 minutes. Turn off the heat and wait until the high pressure valve automatically lowers. The red kidney beans inside will have been cooked. Overcooked.

Nutritional value of kidney beans:

1. The saponins in kidney beans can promote fat metabolism and are one of the ideal foods for dieters. The dietary fiber contained in it can also speed up the time for food to pass through the intestines. Those who want to lose weight will definitely achieve the purpose of losing weight by eating more kidney beans.

2. The main components of kidney beans are protein and crude fiber. It also contains amino acids, vitamins, calcium, iron and other trace elements. The protein content is higher than that of chicken, the calcium content is more than seven times that of chicken, the iron content is four times that of chicken, and the content of B vitamins is also higher than that of chicken. Kidney beans are rich in protein, iron, potassium and other nutrients, which can strengthen the spleen and kidneys, enhance appetite, and resist rheumatism.

3. Kidney beans are also a rare food with high potassium, high magnesium and low sodium. This feature is of great use in nutritional therapy. Kidney beans are especially suitable for patients with heart disease, arteriosclerosis, hyperlipidemia, hypokalemia and those who are intolerant of salt.