More about beans

I really like the popular "beautiful Jaś" bean. Large,

white Jaś seeds, fleshy and specific in taste, are the
basis of many soups, stews and spreads.

In Polish cuisine, Piękna Jaś reigns in baked beans, in

bean soup or in Ukrainian borscht. It is a common
ingredient in salads. In Old Polish cuisine, jaś beans
were used much more often, for example, in
combination with cabbage or various types of stewed
meat.

I always soak dry beans for at least 12 hours. I rinse

even more before cooking. It is a good idea to bring
the water to the boil several times (e.g. three times)
and change the water to fresh water each time. The
beans should cook uncovered for about an hour or
until tender. Water should not be salted. Beans,
however, are quite hard to digest, but there are ways
to improve their digestibility. The addition of herbs
and spices when cooking the final dish works well.
Marjoram, savory or even cumin or fennel. From the
more exotic flavors I choose cumin, cardamom and
even cinnamon. I try to use dry beans in the kitchen,
but of course I also use canned beans on a daily basis.
I always rinse it thoroughly in cold water.

I often make a simple bean salad for dinner. You can

also add green beans to it.

Ingredients for 6-8 servings:

A can of white beans in a natural pickle

A can of red beans in a natural pickle

1 medium onion, finely diced

3 tablespoons of olive oil

1 tablespoon of wine vinegar

1 tablespoon of any mustard

Or Knorr Garlic Herb Salad Dressing

Green parsley

Beans should be rinsed and drained well. Mix the oil,

vinegar and mustard thoroughly until you have a
smooth, thick sauce. Gently combine both beans and
onion with the prepared sauce in a bowl. Add
chopped parsley. The salad will be even better if we
put it in the fridge for an hour.

You can add, for example, canned tuna or finely

chopped pepper to the salad.

When served warm, I really like baked beans, often

underestimated and associated with fast food bars.
Well prepared is really delicious.