Onions and other non-leafy vegetables fall into this category. They belong to the genus Allium, which also includes garlic. Onions are prized for their distinct aroma, which is why they are in such high demand because they are used to enhance the flavor and aroma of foods.
Onions provide more than just a pleasant aroma to foods. This article will show you how to use onions wisely to save money and cooking gas, which is especially important now that the cost of cooking gas appears to be steadily rising.
Some legumes, especially beans, are notoriously heat resistant and will only soften after being cooked for a long time. This, on the other hand, would almost certainly result in you using a lot of cooking gas to soften the food. The majority of people do not want this.
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Here’s how to use onions to keep your beans from catching fire the next time you cook them.
You’ll need to parboil your beans before using them in any way or recipe that doesn’t require grinding them to a paste, such as Akara and Moi-Moi.
After parboiling the beans, add some onion slices to the pot and let it sit on the stove for a while. The onion slices will affect the seeds, changing the protein bonds that make them heat resistant, and as a result, your beans will soften quickly, saving you time and gas.
This is something I’ve been doing for a long time and it’s proven to be extremely beneficial. You should give it a shot.