Eat Small red beans: Stay young for ever

Small red beans

Small red beans look similar to kidney beans but they are smaller in size and a slightly different. They are also called Mexican red beans.

Unlike kidney beans small red beans keep their shape after cooking and can be used in soups, salads chili etc, . Small red beans are popular in giants from the Caribbean and central American regions

Antioxidant properties of small red beans

It is not blue berries anymore. The first slot in rankings of antioxidant foods is occupied by small red beans now. Research has shown that small red beans contain more disease fighting antioxidants than blue berries or any other foods that are rich in antioxidants. And the oxidants are necessary in our body to fight which have damaging effects to our cells.

Health benefits of small red beans

Small red beans and good source of protein iron and fiber . By combining small red beans with brown rice one can create meal a complete protein . small red beans are also good source of iron .

One cup of cooked red beans contain 15g of protein 5 mg of Iron. Small red beans are also loaded with fiber. The fiber found in small red beans lower the blood cholesterol by pushing it to do digestive system before it is absorbed into blood .

How to cook small red beans?

Rinse dried beans and cool water and soak them overnight in cold water overnight. In the morning replace the water with fresh water and boy for 30 minutes to one hour you can use pressure cooker which makes it a lot easier. Do not add salt or any other ingredient which might make the beans tough.

How to cook Small red beans?

Rinse dry beans in cold water and soak them overnight. In the morning replace the water with fresh water and boil for 30 minutes to 1 hour. You can use pressure cooker, which makes it lot easier. Do not add salt or any other ingredients which might make the beans tough.

Why small red beans should be soaked before cooking?

Soaking red beans cut short the cooking time, there by preserving the nutrients. Shorter cooking time means higher food value. Soaking cuts cooking time by 70% and pressure cooking can be done in 8-15 minutes. Soaking also breakdown the indigestible sugars that cause gas and also removes tannins, phytic and trypsin inhibitors.