Soak her beans in advance

You do not have to wait until you need them to soak. When you have time to put a large quantity of beans in cold water for 8 hours and freeze them. This way you can decide at any time to prepare a meal with beans for the same day.

Add flavor

When cooking beans add onions, fresh herbs (thyme, bay leaf, rosemary, peppers, onions, garlic, etc ...) Once cooled they can also be frozen to be used later.

ATTENTION: no salty or acidic products. yYu can add them only when the beans are tender.

Choose your beans​

​Small beans such as whites, azuki, cannellini, etc. have a thinner and more fragile skin. They must be cooked over low heat if we don't want them to burst during cooking. They are used most often in soups, mashed and pastries.
​Medium beans like blacks, small reds, pinto, cornilles, etc. are the good-at-all !! They hold their shape and can also crash easily.
The big beans will blow your taste buds. Red or white kidney beans, cranberry (Roman), Lima and many others, are melting and fleshy, but they keep their crisp when we let them simmer gently in our recipes. They will be delicious in cassoulets, soups or recipes to cook a few hours.

Take a look at the chicken cranberry or red bean stew and chorizo that is in our heart stroke.
However, if you want to add small or medium beans to your chili or large beans in your salads it's ok, but adapted your cooking to get the tenderness of the bean for your recipe.