Beans are rich in natural antioxidants – the primary enemies of free radicals, which are responsible for cellular aging and the onset of many diseases. These legumes are rich in many substances beneficial for our body and are even more effective if consumed fresh. Youthful, toned skin can be obtained with a soup of borlotti beans prepared as it was once, with long cook times and terracotta pots, for a truly genuine flavor. All the properties of beans. They were called “the meat of the poor,” thanks to their abundance of vegetable proteins. In addition, beans have a high amount of fiber, which makes them ideal in cases of constipation.
They are also recommended in diets intended to lower triglycerides and cholesterol levels. However, they are very calorie-dense, providing 300 kcal per half cup of beans. These calories increase when combined with grains and meat.
Beans and slow cooking
Cooking beans requires a slow culinary approach. If using dry legumes, they require a longer cooking time and at least an overnight soak. To aid in digestion and for best overall results, they need to be cooked over a long period of time. Prepared with vegetables in a side dish or in a soup, they are an ancient dish that has different variations depending on the region, all equally flavorful and delicious.
Recipe for fresh bean soup:
Ingredients
1 carrot, 1 stalk of celery, 1 onion, 1 clove of garlic, extra-virgin olive oil, 18 ounces of fresh borlotti beans, 18 ounces of tomato puree, bay leaves, 2 ounces of flat pancetta.
What to do
Soak the beans for 5 hours. When they’re ready, rinse and set aside. Meanwhile, roughly slice the onion, carrot, celery and garlic. In a pan, add two tablespoons of oil, sliced vegetables and sauté for a few minutes. Add the diced bacon and bay leaf and let cook for 5 minutes until the vegetables are ready. In another pot, boil the beans for 20 minutes. To the vegetables, add the tomato purée, boiled beans and some of the water the beans were cooked in. Cover and let cook for another two hours, adding water if necessary. When the beans are soft, spoon two ladlefuls into a separate container and purée with an immersion blender. Return this purée to the soup, mix, season with salt, add a drizzle of olive oil and serve immediately with toasted bread and oil.