If you soak the beans correctly, then it will take only 5-7 minutes to cook, not an hour.
It turns out that many housewives soak beans incorrectly, so they cook beans for a very long time.
Sodium carbonate is not the best helper in this matter - although it makes the beans softer, it gives an unpleasant aftertaste to the dish.
How to soak beans so that they cook quickly, turn out soft and do not boil to pulp?
Firstly, in order for the beans to cook faster, they need to be soaked in hot water, and not in cold, as many housewives do.
Cold water helps soften, but hot water swells the beans faster.
Secondly, in order for the beans to cook quickly, you need to not just soak them, but also first fill them with water and bring to a boil, drain the water, and then pour hot water again and leave it overnight. By morning, the beans will increase significantly in size.
The alternation of boiling water and cold water allows you to get rid of those substances that prevent softening and make the finished dish heavier.
The third recommendation for quick cooking of beans - in the morning, ice water is added to the beans and stewed over low heat.
Literally, 5-7 minutes you need to sweat the beans, and it will be ready.
