Amabhontshisi eCannellini: Ungawapheka Kanjani Ngokuphelele Ngaso Sonke isikhathi

About the Author: Joost Nusselder, umbhali wencwadi yokupheka ye-Essential Japanese meal planner cookbook Kubuyekezwe ngo-Juni 27, i-2022

Amasosha asolwandle ubhontshisi, i-haricot noma i-pearl haricot ubhontshisi, ubhontshisi omhlophe wephizi, noma ubhontshisi wephizi, iklasi likabhontshisi ojwayelekile (Phaseolus vulgaris). Idume kakhulu e-United Kingdom nase-United States.

Kuncane, ubhontshisi omhlophe owomile omncane kunezinye izinhlobo eziningi zikabhontshisi omhlophe, futhi unomumo oyisiyingi, oyisicaba kancane.

Ubhontshisi be-Cannellini muhle ezisobho, izitshulu, namasaladi, futhi ungawasebenzisa esikhundleni sezinye izinhlobo zikabhontshisi njengobhontshisi wezinso. Zinokunambitheka okuthambile, okunomhlaba kanye nokuthungwa okuthambile okubamba isimo sazo kahle uma ziphekwe.

Kulesi sihloko, ngizokutshela konke okudingeka ukwazi mayelana nokusebenzisa ubhontshisi we-cannellini ekuphekeni.

Bheka incwadi yethu entsha yokupheka

Izindlela zokupheka zomndeni wakwa-Bitemybun ezinohlelo lokudla oluphelele kanye nomhlahlandlela weresiphi.

Yizame mahhala nge-Kindle Unlimited:

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Ubhontshisi Omhlophe Ohlukahlukene: Ubhontshisi BeCannellini

• Isikhathi sokulungiselela: amahora angu-8 (isikhathi sokucwilisa ubhontshisi omisiwe)
• Isikhathi sokupheka: amahora angu-1-2

Ungawapheka Kanjani Ubhontshisi BeCannellini

• Gcoba ubhontshisi omisiwe emanzini okungenani amahora angu-8 noma ubusuku bonke.
• Khipha bese uhlanza ubhontshisi.
• Ebhodweni elikhulu, faka ubhontshisi bese umboza ngamanzi.
• Faka iqabunga le-bay, ucezu luka-anyanisi, nocezu lukagalikhi ebhodweni.
• Letha kumathumba, bese unciphisa ukushisa kube phansi futhi ubambe amahora angu-1-2, noma kuze kube ubhontshisi uthambile.
• Hlola ubhontshisi njalo futhi wengeze amanzi amaningi uma kudingeka.
• Susa iqabunga le-bay, u-anyanisi, nezingcezu zikagalikhi bese ulahla.
• Faka usawoti ukunambitha.

Iyini I-Flavour Ye-Cannellini Beans?

Ubhontshisi be-Cannellini wuhlobo lukabhontshisi omhlophe oludumile esitsheni sase-Italy. Abizwa nangokuthi "ubhontshisi omhlophe wezinso" noma "ubhontshisi omhlophe wase-Italy." Lamabhontshisi mancane futhi athambile, anenyama ethambile ebambelela kahle ekuphekeni. Uma ziphekiwe, zine-creamy texture enhle kakhulu esobho nesitshulu.

Umhlaba kanye Nutty

Ubhontshisi be-Cannellini banokunambitheka okuthambile, okunomhlaba okunomsoco omncane. Zithatha indawo enhle yomunye ubhontshisi njenge-pinto noma ubhontshisi wezinso. Ziphinde zibe isithako esidumile semifino, njengoba zinamaprotheni amaningi kanye ne-fiber.

I-Garlic kanye Amafutha E-Olive

Ukuze uthuthukise ukunambitheka kukabhontshisi we-cannellini, zama ukuwapheka ngogalikhi namafutha omnqumo. Mane ugaye ama-clove ambalwa kagalikhi emafutheni omnqumo kuze kube yiphunga elimnandi, bese ufaka inkomishi kabhontshisi omisiwe we-cannelini bese umboza ngamanzi. Engeza i-bouquet garni (inqwaba yamakhambi afana ne-thyme neqabunga le-bay) kanye nengcosana kasawoti kanye nopelepele. Gcoba ku-stovetop kuze kube ubhontshisi usuthambile futhi ukhilimu.

I-Parmesan Ushizi

Enye indlela yokwengeza ukunambitheka kubhontshisi we-cannellini ukuwufafaza ngoshizi osanda kugayiwa we-parmesan. Lokhu kwengeza ukunambitheka okunosawoti, okunamantongomane okuhambisana kahle nokunambitheka kwenhlabathi kukabhontshisi. Zama ukufaka i-parmesan esobhoni le-minestrone noma wenze idiphu kabhontshisi we-cannelini okhilimu.

Kungani Ukucwilisa Ubhontshisi Owomile BeCannellini Ngaphambi Kokupheka Kudingeka

Ngaphambi kokupheka ubhontshisi we-cannellini, kubalulekile ukuwucwilisa ubusuku bonke. Le ndlela elula iqinisekisa ukuthi ubhontshisi ubuyisela amanzi futhi upheke ngokulinganayo, okuholela esitsheni esiphekwe ngokuphelele. Nansi indlela yokwenza:

• Khetha phakathi kukabhontshisi bese ulahla noma yimaphi ashwabene noma aguqukile.
• Hlanza ubhontshisi kahle endishini yamanzi.
• Beka ubhontshisi endishini enkulu futhi uwamboze ngamanzi, uqiniseke ukuthi izinga lamanzi okungenani ama-intshi angu-2 ngaphezu kukabhontshisi.
• Beka isitsha phezu kwekhawunta, ingamboziwe, bese uvumela ubhontshisi ukuthi ucwilise ubusuku bonke.

Kungani Ukucwiliswa Kusebenza?

Ukucwilisa ubhontshisi omisiwe we-cannellini ngaphambi kokupheka kuyadingeka ngoba kusiza:

• Buyisela amanzi kubhontshisi: Ubhontshisi omisiwe uphelelwa amanzi emzimbeni, futhi ukuwucwiliswa ubusuku bonke kuqinisekisa ukuthi umunca amanzi anele ukuze ubuyisele amanzi ngokugcwele.
• Qinisekisa nokupheka: Ukucwilisa ubhontshisi kuqinisekisa ukuthi upheka ngokulinganayo futhi awuhlali uqinile phakathi nendawo.
• Yehlisa isikhathi sokupheka: Ukucwilisa ubhontshisi kunciphisa isikhathi sokupheka size sifike ku-50%.

Udinga ini?

Ukucwilisa ubhontshisi omisiwe we-cannellini, uzodinga:

• Isitsha esikhulu
• Water
• Ubhontshisi omisiwe we-cannellini

Ubhontshisi Osucwilisiwe Futhi Osuliwe

Uma ubhontshisi we-cannellini usucwile ngaphambili futhi wakhanywa, ungakwazi ukweqa isinyathelo sokucwiliswa bese uwupheka ngokushesha. Kodwa-ke, khumbula ukuthi ubhontshisi ofakwe ngaphambili ungadinga isikhathi esincane sokupheka kunobhontshisi ongacwilisiwe.

Ukugcina Ubhontshisi Ocwilisiwe

Uma ungahlelile ukupheka ubhontshisi ocwilisiwe ngaso leso sikhathi, ungawufaka esiqandisini izinsuku ezingafika kwezingu-2 noma uwenze iqhwa kuze kube yizinyanga eziyisi-6. Ukufriza ubhontshisi ocwilisiwe, wukhiphe bese uwubeka esikhwameni se-ziplock. Qiniseka ukuthi ubhala isikhwama esinosuku nohlobo lukabhontshisi.

Ukuba ingcweti kwezobuciko bokupheka ubhontshisi beCannellini

• Hlunga phakathi kukabhontshisi omisiwe, khetha noma iyiphi imfucumfucu, bese uyihlanza ngaphansi kwamanzi abandayo.
• Gcoba ubhontshisi endishini enkulu yamanzi ubusuku bonke noma okungenani amahora ayisi-6. Lokhu kuzokwenza inqubo yokupheka isheshe futhi ibe lula.
• Khipha ubhontshisi ocwile bese ubeka eceleni.

Ukupheka

• Ebhodweni elikhulu, shisa amafutha omnqumo phezu komlilo ophakathi. Engeza u-anyanisi oqoshiwe nogalikhi, ugovuze kuze kube u-anyanisi ushintshashintsha.
• Faka ubhontshisi we-cannelini ocwilisiwe ebhodweni bese ugoqa ukuze uwagcobe ngengxube ka-anyanisi nesweli.
• Thela amanzi anele noma isitokwe ukuvala ubhontshisi ngama-intshi angu-2.
• Engeza iqabunga le-bay kanye nocezu lukapelepele obomvu ukuze uthole ukunambitheka.
• Letha ibhodwe libilise, bese unciphisa ukushisa bese uvala ibhodwe.
• Vumela ubhontshisi ubambe imizuzu engaba ngu-60-90, uvuselela ngezikhathi ezithile, kuze kube yilapho ethambile futhi ephekwe.
• Bheka ukuthi ubhontshisi uthambile yini ngemva kwemizuzu engu-60 futhi uqhubeke upheka njengoba kudingeka.
• Uma ubhontshisi uqala ukuma ngesikhathi sokupheka, engeza amanzi amaningi noma isitoko njengoba kudingeka.
• Uma ubhontshisi usuvuthiwe, susa iqabunga le-bay kanye nocezu lukapelepele obomvu bese ufaka usawoti kanye nopelepele omnyama ukunambitha.
• Khonza ubhontshisi njengesitsha esiseceleni noma uwasebenzise njengesisekelo sesifundo esiyinhloko.

Ukugcina

• Uma unobhontshisi obuphekiwe be-cannellini osele, wagcine esitsheni esingangeni moya esiqandisini izinsuku ezingafinyelela kweziyi-5.
• Ukuze ufrize ubhontshisi ophekiwe, ake uphole ngokuphelele bese uwadlulisela esitsheni esiphephile efrijini noma esikhwameni. Zizohlala efrijini kuze kube yizinyanga eziyisi-6.

Amathiphu namasu

• Ukwengeza ucezu lwe-kombu yasolwandle ebhodweni ngenkathi upheka ubhontshisi kungasiza ukuwenza ugayeke kalula.
• Qaphela ukuthi ungawufaki usawoti omningi kubhontshisi ngesikhathi upheka, ngoba lokhu kungenza uqine futhi kuthathe isikhathi eside ukupheka.
• Uma ufuna ukwenza inqubo yokupheka isheshe nakakhulu, ungasebenzisa i-pressure cooker noma i-Instant Pot ukupheka ubhontshisi ngengxenyana yesikhathi.
• Ubhontshisi be-Cannellini ungumthombo omuhle wamaprotheni futhi ungasetshenziswa ezitsheni ezihlukahlukene, kusukela esobho nezitshulu kuya kumasaladi namadiphu.
• Lapho usika u-anyanisi, sebenzisa ummese obukhali ukuze uqinisekise ngisho nezingcezu futhi wenze inqubo ibe lula.
• Ubhontshisi we-Cannellini uwuhlobo oludumile lukabhontshisi omhlophe, obuye ubizwe ngobhontshisi omhlophe wezinso, futhi uyisisekelo sokudla kwase-Italy.
• Indlela ejwayelekile yokupheka ubhontshisi we-cannelini ukuwucwilisa ubusuku bonke bese uwufaka emanzini noma esitokweni kuze kube uthenda.
• Ubhontshisi be-Cannellini ungubhontshisi oqinile, okusho ukuthi babamba kahle isimo sabo futhi bahle kakhulu ekungezeni amasaladi noma ezinye izitsha lapho ufuna ubhontshisi ugcine ukuthungwa kwawo.

Thola Ubuhlakani: Izidlo Ezimnandi Ongazenza Ngobhontshisi Be-Cannellini

• I-Cannellini Bean kanye Nesitshulu Sengulube: Sika inyama yengulube ibe yizicucu ezincane futhi ibe nsundu ebhodweni elikhulu elinamafutha omnqumo. Faka u-anyanisi oqoshiwe, u-garlic, nefennel bese upheka kuze kuthambe. Faka ubhontshisi we-cannelini, utamatisi osikiwe, namanzi anele ukumboza yonke into. Isizini ngosawoti, pepper, ne-oregano eyomisiwe. Letha ekushiseni bese upheka amahora angu-1-2 kuze kube yilapho ingulube ithambile futhi ubhontshisi uthambile. Khonza ngesinkwa se-crusty.

• I-Swiss Chard kanye ne-Cannellini Bean Stuffed Peppers: Sika phezulu kupelepele obomvu bese ususa imbewu kanye nolwelwesi olumhlophe. Endishini, hlanganisa ndawonye ubhontshisi obuphekiwe be-cannellini, amaqabunga e-Swiss chard aqoshiwe, u-garlic, i-lemon zest namafutha omnqumo. Gcoba ingxube kupelepele bese ufefa phezulu ufafaze imvuthuluka yesinkwa. Bhaka kuhhavini ku-375 ° F imizuzu engu-30-40 kuze kube yilapho upelepele uthambile futhi iziqongo zi-crispy.

Side Dish Recipes

• I-Cannellini Bean ne-Garlic Mash: Pheka ubhontshisi we-cannelini ebhodweni lamanzi abilayo kuze kuthambe. Khipha futhi uhlanza ngamanzi abandayo. Ebhodweni elihlukile, ukushisa amafutha omnqumo bese wengeza ama-clove kagalikhi aqoshiwe. Pheka kuze kube yiphunga elimnandi bese ufaka ubhontshisi. Hlaba ubhontshisi ngemfoloko noma nge-masher yamazambane kuze kube yilapho ethambile futhi egundiwe ngokulinganayo. Isizini ngosawoti, pepper, kanye nokukhama kwejusi kalamula.

• Isaladi ye-Cannellini Bean: Khipha futhi ugeze ubhontshisi obusemathinini bese wengeza endishini. Engeza utamatisi omusha oqoshiwe, u-anyanisi obomvu, namaqabunga e-basil amasha. Gqoka ngamafutha omnqumo, ijusi kalamula, usawoti kanye nopelepele. Khonza kubanda.

Kungani Ubhontshisi BeCannellini Uyisengezo Esinempilo Ekuphekeni Kwakho

Ubhontshisi we-Cannellini, owaziwa nangokuthi ubhontshisi omhlophe, uwuhlobo lukabhontshisi owatshalwa e-Italy eduze neLake Trasimeno. Ziyisithako esidumile ekudleni kwase-Italy, ikakhulukazi ezitsheni ezifana ne-minestrone nesobho. Ubhontshisi be-Cannellini banokunambitheka okuthambile, okunamantongomane, kanye nomhlaba okuwenza abe muhle ekwenzeni izitsha ezihlukahlukene. Kodwa ingabe zikulungele?

Izindlela Zokusebenzisa Ubhontshisi BeCannellini Ekuphekeni Kwakho

Ubhontshisi beCannellini bayisithako esisebenza ngezindlela eziningi esingasetshenziswa ezitsheni ezahlukahlukene. Nansi eminye imibono:

• Yenza idiphu likabhontshisi omhlophe: Ubhontshisi we-cannellini ohlanzekile ngamafutha omnqumo, u-garlic, ujusi kalamula, nosawoti ukuze uthole idiphu elimnandi.
• Bangeze esobho: Ubhontshisi be-Cannellini bayisithako esidumile esobho njenge-minestrone nesobho lemifino.
• Wasebenzise kumasaladi: Engeza ubhontshisi we-cannellini kumasaladi ukuze uthuthukise amaprotheni.
• Yenza isitshulu sikabhontshisi ne-chard: Gcoba amaqabunga e-chard aqoshiwe nogalikhi namafutha omnqumo, bese ufaka ubhontshisi we-cannelini nomhluzi wemifino. Isizini ngosawoti kanye nopelepele ukunambitha.
• Wasebenzise ezitsheni ze-pasta: Engeza ubhontshisi we-cannelini ezitsheni ze-pasta ukuze uthole ukuthungwa okunokhilimu nokuthambile.
• Yenza ubhontshisi nemifino ukuthosa: Gcoba imifino eqoshwe njengopelepele, u-anyanisi, ne-zucchini ngobhontshisi we-cannellini bese ufaka usawoti kanye nopelepele.

Isiphetho

Ngakho-ke usunakho- konke odinga ukukwazi mayelana nobhontshisi we-cannellini. Ziyisithako esishintshashintshashintshayo esingasetshenziswa kukho kokubili izitsha ezinoshukela nezinoshukela. Ziyindlela enhle yokwengeza amaprotheni engeziwe kanye ne-fiber ekudleni kwakho. Ngakho ungabi namahloni- bazame!

Bheka incwadi yethu entsha yokupheka

Izindlela zokupheka zomndeni wakwa-Bitemybun ezinohlelo lokudla oluphelele kanye nomhlahlandlela weresiphi.

Yizame mahhala nge-Kindle Unlimited:

Funda mahhala

UJoost Nusselder, umsunguli weBite My Bun ungumthengisi wokuqukethwe, ubaba futhi uthanda ukuzama ukudla okusha ngokudla kwaseJapan enhliziyweni yothando lwakhe, futhi kanye nethimba lakhe ubelokhu enza izindatshana zebhulogi ezijulile kusukela ngo-2016 ukusiza abafundi abathembekile ngezindlela zokupheka namathiphu okupheka.