How do South Asians cook beans? Instead of thick hearty soups, the preference is for thin soups, just as hearty but easier on the stomach. So the first and most important tip is to add fewer beans. Think minestrone instead of chili.

But chili is delicious. For thick bean soups, they key is to use sharp flavors that can penetrate the bean. Chilis, sugar, salt, onions, and pungent, warming vegetables like tomatoes stimulate and prepare your digestive system. Use ground coriander seed and ginger to perfume the dishes with a floral scent.

Bean salads are another option. First boil, then strain the juices. Straining makes the bean lighter. Now you are ready to lighten it even more with fresh herbs, raw onions, and vinegar based salad dressings. Alternatively, mixing pinto beans with Sour Cream is very tasty.

When boiling your beans, add a bit of sodium bicarbonate (baking soda) to soften them up. The frothy result is exciting until it settles down. In fried bean dishes, beans are first boiled. In a separate pan, infuse spices, onions and garlic flavors by frying them in oil. Then add beans.

Enjoy Beans from Around the World

Italy
Boil, strain, then fry beans in olive oil. Garnished with parlsey, celery. In sicily use chickpea with olive oil, tomato, red wine, parsley, anise seed

Mexico
Refried bean dishes, cilantro and raw onions as garnish. Spread only a thin amount on burritos or enchiladas to keep your dishes light!

Middle East
Bean salads use raw onion, garlic, parsley, and lemon juice. In morocco use white beans with olive oil and cumin. In syria, fried chickpeas with onions, garlic and a spice blend including sumac, cinnamon, allspice, cayenne. Fortify with an egg and leafy greens.

USA
In Southern USA chili, use pork, tomatoes and barbecue sauce!

South Asia - Bright and yellow with turmeric, coconut, garam masala, cilantro, cumin, and ginger.
Korea - Bean pastes which may be red hot or dark and slightly sweet.