{"id":1814,"date":"2020-08-18T08:00:41","date_gmt":"2020-08-18T06:00:41","guid":{"rendered":"https:\/\/www.damejidlo.cz\/c\/blog\/?p=1814"},"modified":"2023-02-17T10:28:55","modified_gmt":"2023-02-17T09:28:55","slug":"jak-varit-fazole-konec-nadymani-i-dlouheho-cekani","status":"publish","type":"post","link":"https:\/\/www.foodora.cz\/c\/blog\/jak-varit-fazole-konec-nadymani-i-dlouheho-cekani\/","title":{"rendered":"Jak va\u0159it fazole: Konec nad\u00fdm\u00e1n\u00ed i dlouh\u00e9ho \u010dek\u00e1n\u00ed"},"content":{"rendered":"

\u010cerven\u00e9, b\u00edl\u00e9, m\u00e1slov\u00e9, mungo, borlotti nebo \u010dern\u00e9 oko. Fazole r\u016fzn\u00fdch chut\u00ed, druh\u016f i barev jsou neocenitelnou ingredienc\u00ed plnou zdrav\u00ed prosp\u011b\u0161n\u00fdch l\u00e1tek. Spousta lid\u00ed se p\u0159itom jejich za\u0159azen\u00ed do j\u00eddeln\u00ed\u010dku sp\u00ed\u0161e vyh\u00fdb\u00e1. A\u0165 u\u017e kv\u016fli nad\u00fdm\u00e1n\u00ed, zdlouhav\u00e9mu nam\u00e1\u010den\u00ed, nebo neznalosti, jak je spr\u00e1vn\u011b p\u0159ipravit. To je v\u0161ak obrovsk\u00e1 \u0161koda, fazole jsou na tal\u00ed\u0159i toti\u017e hotov\u00fd poklad. Zasyt\u00ed, jsou zdrav\u00e9 a hrav\u011b z nich p\u0159iprav\u00edte pomaz\u00e1nky, sal\u00e1ty i hlavn\u00ed j\u00eddlo. Nau\u010dte se je va\u0159it jako prof\u00edk a kouzlit s nimi v kuchyni na stovky zp\u016fsob\u016f.<\/b><\/p>\n

Pro\u010d j\u00edst fazole<\/h2>\n

Fazole jsou v\u00fd\u017eivn\u00e9, chutn\u00e9 a p\u0159ekypuj\u00ed zdrav\u00ed prosp\u011b\u0161n\u00fdmi l\u00e1tkami. Posiluj\u00ed srdce a krevn\u00ed ob\u011bh, pom\u00e1haj\u00ed p\u0159i onemocn\u011bn\u00ed jater a ledvin, odvod\u0148uj\u00ed organismus<\/b> a pom\u00e1haj\u00ed i na vysok\u00fd cholesterol. Obsahuj\u00ed velk\u00e9 mno\u017estv\u00ed rozpustn\u00e9 vl\u00e1kniny, maj\u00ed n\u00edzkou energetickou hodnotu a vysok\u00fd obsah manganu, drasl\u00edku nebo \u017eeleza. Nav\u00edc jich nemus\u00edte sn\u00edst z\u00e1vratn\u00e9 porce. Za\u010dn\u011bte t\u00edm, \u017ee si je budete pomalu za\u0159azovat do j\u00eddeln\u00ed\u010dku v mal\u00e9m mno\u017estv\u00ed, aby si na n\u011b va\u0161e t\u011blo zvyklo. Nad\u00fdm\u00e1n\u00ed zp\u016fsobuje oligosacharid obsa\u017een\u00fd ve slupk\u00e1ch lu\u0161t\u011bnin. Jeho mno\u017estv\u00ed dok\u00e1\u017ee v\u00fdrazn\u011b sn\u00ed\u017eit tak\u00e9 spr\u00e1vn\u00e1 p\u0159\u00edprava fazol\u00ed.<\/p>\n

Jak va\u0159it fazole?\u00a0<\/h2>\n

Za nad\u00fdm\u00e1n\u00edm po fazol\u00edch stoj\u00ed oligosacharidy. Jejich obsah lze ale v\u00fdrazn\u011b sn\u00ed\u017eit spr\u00e1vnou tepelnou \u00fapravou, kter\u00e1 v\u00fdrazn\u011b sni\u017euje nad\u00fdm\u00e1n\u00ed.\u00a0<\/p>\n

1. krok: Nam\u00e1\u010den\u00ed<\/h3>\n

Fazole zalijte dostate\u010dn\u00fdm mno\u017estv\u00edm studen\u00e9 vody<\/b> a nechte je namo\u010den\u00e9 v pokojov\u00e9 teplot\u011b. Doba nam\u00e1\u010den\u00ed se u jednotliv\u00fdch druh\u016f li\u0161\u00ed.<\/p>\n

2. krok: Proplachov\u00e1n\u00ed\u00a0<\/h3>\n

Nam\u00e1\u010den\u00ed fazole o\u017eivuje a probouz\u00ed se v nich enzymatick\u00e9 procesy<\/b>, kter\u00e9 z nich uvol\u0148uj\u00ed oligosacharidy. \u010c\u00edm \u010dast\u011bji tak vodu b\u011bhem nam\u00e1\u010den\u00ed fazol\u00ed vym\u011bn\u00edte, t\u00edm l\u00e9pe. Vodu v\u017edy slijte, fazole propl\u00e1chn\u011bte a op\u011bt zalijte studenou vodou.<\/p>\n

3. krok: Va\u0159en\u00ed<\/h3>\n

Fazole slijte, zalijte \u010derstvou vodou a p\u0159ive\u010fte k varu. B\u011bhem va\u0159en\u00ed pr\u016fb\u011b\u017en\u011b sb\u00edrejte p\u011bnu. Doporu\u010den\u00e1 doba varu se u ka\u017ed\u00e9ho druhu fazol\u00ed li\u0161\u00ed.<\/p>\n

Ke sn\u00ed\u017een\u00ed nad\u00fdmavosti fazol\u00ed pomohou tak\u00e9 bylinky a ko\u0159en\u00ed<\/b>, nap\u0159\u00edklad bobkov\u00fd list, saturejka, major\u00e1nka nebo km\u00edn. Zlep\u0161\u00ed nejen stravitelnost fazol\u00ed, ale tak\u00e9 podtrhnou jejich chu\u0165.<\/p>\n

Tip:<\/b> Japonci do vody, ve kter\u00e9 se fazole va\u0159\u00ed, p\u0159id\u00e1vaj\u00ed \u0159asu nori. Ta pom\u00e1h\u00e1 stravitelnosti, zm\u00edrn\u00ed nad\u00fdmavost a fazole d\u00edky n\u00ed d\u0159\u00edve zm\u011bknou.<\/p>\n

\"\"<\/p>\n

Druhy fazol\u00ed<\/h2>\n

Jednotliv\u00e9 druhy fazol\u00ed se li\u0161\u00ed barvou, chut\u00ed i velikost\u00ed. N\u011bkter\u00e9 se hod\u00ed do pomaz\u00e1nek, jin\u00e9 do om\u00e1\u010dek. Dejte sbohem f\u00e1dn\u00edmu j\u00eddeln\u00ed\u010dku a o\u017eivte ho pestrobarevn\u00fdmi fazolemi.\u00a0<\/p>\n

B\u00edl\u00e9<\/h3>\n

Vynikaj\u00ed jemnou m\u00e1slovou chut\u00ed, kr\u00e9movou texturou a jsou ze v\u0161ech druh\u016f fazol\u00ed nejv\u011bt\u0161\u00ed. Vychutn\u00e1te si je v pol\u00e9vk\u00e1ch, pomaz\u00e1nk\u00e1ch i jako p\u0159\u00edlohu. Obsahuj\u00ed spoustu \u017eeleza a tak\u00e9 m\u00edrn\u00ed p\u0159ekyselen\u00ed \u017ealudku. Namo\u010den\u00e9 je nechte minim\u00e1ln\u011b 12 hodin a va\u0159te n\u011bco m\u00e1lo p\u0159es hodinu do zm\u011bknut\u00ed.<\/p>\n

\u010cerven\u00e9<\/h3>\n

\u010c\u00edm jsou tmav\u0161\u00ed, t\u00edm v\u00fdrazn\u011bj\u0161\u00ed maj\u00ed chu\u0165. Mexick\u00e1 kuchyn\u011b se bez t\u011bchto \u010derven\u00fdch bob\u016f neobejde. Krom\u011b chili con carne si z nich p\u0159iprav\u00edte t\u0159eba i nejlep\u0161\u00ed brownies<\/a>, sal\u00e1ty nebo pol\u00e9vky. Nam\u00e1\u010dej\u00ed se alespo\u0148 12 hodin, pot\u00e9 pot\u0159ebuj\u00ed je\u0161t\u011b hodinu a p\u016fl pova\u0159it.\u00a0<\/p>\n

Strakat\u00e9 neboli pinto<\/h3>\n

Maj\u00ed lehce pikantn\u00ed chu\u0165, spoustu \u017eivin a \u0161irok\u00e9 vyu\u017eit\u00ed v kuchyni, obzvl\u00e1\u0161t\u011b v Mexiku a USA. Ud\u011bl\u00e1te z nich b\u00e1je\u010dn\u00e9 placky, ka\u0161i, sal\u00e1t i pomaz\u00e1nku<\/b>. Namo\u010dte je na 8 hodin, va\u0159it je pak sta\u010d\u00ed jen 45 minut.\u00a0<\/p>\n

\u010cern\u00e9 oko<\/h3>\n

Fazole b\u00edl\u00e9 barvy s typickou \u010dernou skvrnou <\/b>se t\u011b\u0161\u00ed obzvl\u00e1\u0161\u0165 velk\u00e9 oblib\u011b v USA, kde jsou st\u00e1lic\u00ed na novoro\u010dn\u00edm menu. Podle tradice toti\u017e p\u0159in\u00e1\u0161ej\u00ed \u0161t\u011bst\u00ed. Lidsk\u00e9mu t\u011blu krom toho dodaj\u00ed tak\u00e9 spoustu kyseliny listov\u00e9 a v\u00e1pn\u00edku. D\u00edky neutr\u00e1ln\u00ed chuti se hod\u00ed do pol\u00e9vek, pyr\u00e9 i sal\u00e1t\u016f. Namo\u010den\u00e9 by m\u011bly b\u00fdt alespo\u0148 12 hodin, va\u0159it u\u017e je pak sta\u010d\u00ed jen 30 minut.\u00a0<\/p>\n

Mungo<\/h3>\n

Mungo fazolky jsou typickou sou\u010d\u00e1st\u00ed indick\u00e9 a \u010d\u00ednsk\u00e9 kuchyn\u011b<\/b>, kde jsou zn\u00e1m\u00e9 ji\u017e 5 000 let. Obsahuj\u00ed vysok\u00fd pod\u00edl \u017eeleza, drasl\u00edku, ho\u0159\u010d\u00edku a vitam\u00edn\u016f, jsou snadno straviteln\u00e9 a chu\u0165ov\u011b podobn\u00e9 hr\u00e1\u0161ku. Chutnat v\u00e1m budou v pol\u00e9vk\u00e1ch, ka\u0161\u00edch nebo pomaz\u00e1nk\u00e1ch. Doba nam\u00e1\u010den\u00ed je 2 hodiny, va\u0159it je sta\u010d\u00ed 25 minut.\u00a0<\/p>\n

Adzuki<\/h3>\n

Jsou drobn\u00e9 a pln\u00e9 o\u0159\u00ed\u0161kov\u00e9 chuti. Obsahuj\u00ed hodn\u011b b\u00edlkovin, fosforu a v\u00e1pn\u00edku. V Japonsku je dokonce pova\u017euj\u00ed za kr\u00e1lovsk\u00fd druh fazol\u00ed<\/b>.Jsou snadno straviteln\u00e9, m\u00e9n\u011b nad\u00fdmaj\u00ed a krom\u011b kl\u00ed\u010den\u00ed se hod\u00ed do pol\u00e9vek a om\u00e1\u010dek. Adzuki pot\u0159ebuj\u00ed b\u00fdt namo\u010den\u00e9 minim\u00e1ln\u011b 8 hodin a n\u00e1sledn\u011b se mus\u00ed alespo\u0148 75 minut va\u0159it.<\/p>\n

Borlotti<\/h3>\n

Italsk\u00e9 borlotti maj\u00ed kr\u00e1snou mramorovou barvu. D\u0159\u00edve se proto pou\u017e\u00edvaly nejen v kuchyni, ale i jako kor\u00e1lky na n\u00e1hrdeln\u00edky. Maj\u00ed nasl\u00e1dlou chu\u0165 s o\u0159\u00ed\u0161kov\u00fdm n\u00e1dechem, <\/b>kr\u00e9movou texturu a po uva\u0159en\u00ed jsou pevn\u00e9 na skus. Hod\u00ed se proto ve studen\u00e9 i tepl\u00e9 kuchyni, nav\u00edc se nemus\u00ed nam\u00e1\u010det, sta\u010d\u00ed jim pouze 45 minut varu.\u00a0<\/p>\n

\u010cern\u00e9<\/h3>\n

Jejich rodi\u0161t\u011bm je sice Ji\u017en\u00ed Amerika, hojn\u011b se s nimi ale setk\u00e1te i v karibsk\u00e9, thajsk\u00e9 nebo \u010d\u00ednsk\u00e9 kuchyni. Jsou m\u00edrn\u011b nasl\u00e1dl\u00e9, kr\u00e1sn\u011b leskl\u00e9 a hod\u00ed se jako p\u0159\u00edloha p\u0159edev\u0161\u00edm k r\u00fd\u017eov\u00fdm j\u00eddl\u016fm. Nam\u00e1\u010dej\u00ed se 12 hodin a va\u0159\u00ed zhruba hodinu a p\u016fl.<\/p>\n

Navy<\/h3>\n

Maj\u00ed jemnou chu\u0165, jsou mal\u00e9 a za sv\u016fj n\u00e1zev vd\u011b\u010d\u00ed americk\u00e9mu n\u00e1mo\u0159nictvu. Na za\u010d\u00e1tku 20. stolet\u00ed byly denn\u00edm chlebem v\u011bt\u0161iny n\u00e1mo\u0159n\u00edk\u016f ve slu\u017eb\u011b. Obsahuj\u00ed toti\u017e \u0161t\u011bdrou d\u00e1vku b\u00edlkovin, vl\u00e1kniny, ho\u0159\u010d\u00edku, manganu i drasl\u00edku. Jsou to tak\u00e9 prvn\u00ed fazole, kter\u00e9 Heinz za\u010dal konzervovat ve sv\u00e9 ikonick\u00e9 raj\u010datov\u00e9 om\u00e1\u010dce. Fantasticky chutnaj\u00ed v sal\u00e1tech, pol\u00e9vk\u00e1ch i om\u00e1\u010dk\u00e1ch. Jako ostatn\u00ed druhy fazol\u00ed pot\u0159ebuj\u00ed b\u00fdt alespo\u0148 8 hodin nam\u00e1\u010deny. Uva\u0159en\u00e9 pak jsou za 40 minut.<\/p>\n

Tip:<\/b> M\u00e1te chu\u0165 na fazole, ale nem\u00e1te \u010das na jejich nam\u00e1\u010den\u00ed? Vychutnejte si je nap\u0159\u00edklad v burritu<\/a>, kter\u00e9 v\u00e1m D\u00e1me j\u00eddlo p\u0159iveze a\u017e dom\u016f.<\/p>\n

P\u0159e\u010dt\u011bte si tak\u00e9:<\/h2>\n