Simple white bean dishes. Bean dishes - delicious and original recipes for every day

In sale and in cooking, there are two products called beans - these are actually ripe fruits, or rather dried grains different varieties and colors, they sell it as is or canned. The second product is green beans, which are unripe pods of common or green beans; they are sold not only fresh and canned, but also frozen. Traditionally, when discussing how to deliciously cook red beans, they mean ripe dry fruits, and green beans are usually mentioned in the name.

Beans, unlike many products, do not lose their properties after heat treatment. Its unique taste can be highlighted or modified with various seasonings and spices and will please any eater. The only difficulty, or rather inconvenience, is the need for prolonged soaking for swelling before cooking. Canned fruits that preserve beneficial features in its original form, successfully help solve this problem.

What are the benefits of beans?

Dry beans are a unique product in their composition; they are the leader in the content of plant proteins, up to 24-26%, depending on the variety, and plant protein resembles animal protein and is very easily digestible, even easier than animal protein. In addition, it contains a lot of fiber, 100 g contains almost half of the average daily requirement, vitamins and microelements.

Due to their composition and ease of preparation, beans are an important component in the proper and healthy eating, it is necessary for heart patients and diabetics, athletes and models. Love for her is manifested in national cuisines and culinary traditions of Georgia, China and Japan. In our country, the climate is not entirely suitable for growing this legume, but this does not diminish its popularity.

Contraindications

However, people with problems of the gastrointestinal tract and related areas, as well as with diagnoses of gout, arthritis and arthrosis, should include beans in their diet very carefully and in small quantities. Inconvenient features of legumes include flatulence, which is caused by intestinal bacteria that process legume proteins. This should be taken into account when thinking about how to deliciously cook red beans by adding dill, fennel, cloves, anise and fenugreek to dishes with them, which harmonize not only the taste, but also the digestive process.

Everyone should know that it is strictly forbidden to eat raw ripe fruits; they can cause poisoning. Therefore, you need to know how to cook red beans deliciously, and do not neglect the soaking stage, including in an alkaline solution. Some nutritionists advise draining the first water after boiling and cooking until fully cooked in the second water.

Thus, you can choose a method of preparation, spices and seasonings that will minimize all the shortcomings and make it possible to get not only benefits, but also pleasure from dishes with beans.

☞ Video story

How to cook delicious red beans

Beans are indispensable during fasting and in vegetarian menus. In this article we will discuss how to cook delicious beans for a strict vegetarian without using products with animal proteins and fats in recipes. All of the above dishes are quite universal, easy to prepare and have almost no national coloring, but the famous Georgian lobio and American soup Idaho, which is also often cooked only in water, will be postponed until next time.

How to make bean soup

The peculiarity of red bean puree soups is the complete absence of potatoes and thickeners such as starch, semolina or flour, because the fruit contains enough starch. Usually the soup is made from dry fruits, preferably one variety, then all the grains will be cooked at the same time. If you are pressed for time, thinking about how to deliciously cook red beans, you can use canned ones. In this case, it is important not to oversalt the soup, because salt is the main preservative. Vegetarian soup made from beans and the same ingredients can be cooked in different ways and the tastes of these soups will be very different, but the benefits will remain.

Ingredients:

• 2 cups dry red beans;
• 1 onion;
• 1-2 tbsp. l. vegetable oil;
• 2 carrots;
• 2 parsley roots;
• celery root;
• salt pepper.

PREPARATION METHOD No. 1:

Rinse the beans and soak them in water for 10-12 hours, for example overnight. If the fruits were purchased a long time ago, you should add a pinch of soda to the water and increase the soaking time. When the fruits swell, drain the water and rinse drinking water, pour in 2 liters of clean water and cook. After 30-40 minutes, put 1 carrot and celery, chopped as desired, into the pan. Chop the onion and fry in oil until translucent, add a second finely grated carrot and fry until the carrots change color. After this, add finely grated or chopped parsley root to the pan, fry together until the parsley softens a little and is soaked in oil. Transfer the fried vegetables to the pan with the beans. Rinse the pan with a tiny amount hot water and pour it into the pan. Boil the soup until the legumes are ready, remove from heat and chop hot with a mixer-mug in portions and pour it into another pan. Season the soup with pepper and salt, boil, and turn off immediately. Sprinkle the finished soup with parsley.

PREPARATION METHOD No. 2:

Wash the red beans thoroughly, soak them in drinking water for several hours (3-5), then cook them in this water until tender. Chop all the vegetables coarsely, add to the beans and cook from boiling for 2-3 minutes, turn off the heat, immediately chop with a mixer, season with salt and pepper, and put on fire. Add oil, stir and cook for another 10-12 minutes, stirring all the time with a polymer or wooden spoon so that it does not burn or stick to the bottom. Oil in this recipe is an optional but desirable component, which makes the taste softer and the soup more harmonious and healthy in terms of composition. Sprinkle the finished thick soup with herbs, preferably celery or parsley.

As a side dish for this soup, garlic croutons or aromatic spicy croutons from white bread, dried in or fried in vegetable oil.

Video recipe

Recipe for bean pate “Armenian style”

Ingredients:

• 300 g dry red beans;
• head of garlic;
• a bunch of cilantro;
• 50 g walnut kernels;
• salt pepper.

Preparation:

Rinse the red beans, add water and leave for at least 7-8 hours, the easiest way is overnight, especially since in some cookbooks They suggest soaking the fruits for a day. Drain the water, rinse the beans under running water and cook until completely soft, adding hot water during cooking if necessary. Drain through a colander until the water is completely drained. Peel the head of garlic, chop the cloves, finely chop the nuts and cilantro. Mix all ingredients and grind 3 times with a manual meat grinder or 2 times with an electric one. Season the resulting pate with salt and pepper, taste and add salt if necessary. Under-salted pate tastes like an unfinished dish. Place in a vase and garnish with parsley. Serve with pita bread, which can be made into a roll, or with toasted bread.

To obtain a richer, buttery taste, you can fry with 3-4 cloves of garlic until translucent. sunflower oil 1 chopped onion, then add them along with nuts and cilantro to the red beans and chop everything together.

Video recipe

Colored Bean Snacks

Ingredients:

• 1 cup variegated beans;
• 1 carrot, beet, bell pepper.

INGREDIENTS for dressing, 1st option:

• vinegar;
• 1 tbsp. l. caraway;
• grated horseradish;
• lemon.

INGREDIENTS for dressing, 2nd option:

• 1-2 onions;
• ground red pepper;
• vegetable oil;
• 2-3 tomatoes;
• salt.

PREPARATION METHOD No. 1:

Soak and cook colored beans traditional way, drain, cool. Boil carrots and beets and cut into cubes the size of two beans, mix with cooled fruits, and put in a salad bowl. Prepare the dressing by diluting wine vinegar to taste cold water. Place the caraway seeds in a strainer and place in boiling water for one minute, remove, shake to drain the water, and transfer to vinegar. Add grated horseradish to the mixture, no more than 5 tbsp. l., and squeeze the juice from the lemon. Mix everything, pour the resulting dressing over the vegetables, taste, add salt to taste. Place bell peppers, cut into rings or strips, on top.

PREPARATION METHOD No. 2:

Prepare all the ingredients for the snack - peel and cook according to traditional recipes. For dressing, sprinkle finely chopped onion with pepper, fry in enough oil, add salted water and simmer for a couple of minutes. Peel the tomatoes (scald with boiling water, then pour water from the refrigerator on them, remove the skin), chop, add to the onion, simmer for 15 minutes, taste and add salt to taste. For a sharper taste, you can add garlic to the dressing. Grind the hot dressing with a mug mixer. Place beans and chopped vegetables in a salad bowl and pour over the prepared dressing, stir. The appetizer can be served warm.

Salad recipe with canned beans

What gives it a special piquancy is the combination of the starchy, slightly dull taste of beans with an aromatic vinegar dressing. By modifying the dressing with different herbs and spices, you can create a whole bouquet of salads with different tastes.

Ingredients:

• 500 g canned red beans;
• 2 red onions;
• 1-2 cloves of garlic;
• 5 tbsp. l. vegetable oil;
• salt pepper;
• 1 tbsp. l. granulated sugar;
• 7 tbsp. l. apple cider vinegar;
• parsley, cilantro, basil;
• 2 tbsp. l. capers.

Preparation:

Drain the brine from the canned red beans, taste, rinse with cold drinking water if necessary, and let drain well. Chop the onion into strips, finely grate the garlic, fry them together in hot oil, season with salt, pepper and sugar. Allow the sugar to melt, but be careful that it does not stick to the pan and burn. Carefully add vinegar to the frying pan, immediately after boiling, turn off the heat, put the beans in the frying pan, stir and leave to cool slowly to room temperature so that the beans are soaked in the dressing.

Wash and squeeze out several sprigs of cilantro, parsley and basil through a cloth towel, tear off leaves and herbs, chop, mix with capers. When the beans have cooled completely, transfer to a salad bowl, add the greens and capers, and stir. Garnish with sage leaves.

For this salad, you can prepare aromatic vinegar in advance: put a couple of peeled cloves of garlic and hot red pepper, a sprig of purple basil and 1 tsp each in a bottle with a tight, ground-in stopper or screw cap. coriander (cilantro) and cumin (cumin) seeds heated in a dry frying pan. Pour the mixture with apple cider vinegar and place it in the corner of a kitchen cabinet or cupboard for 10 days. Other ingredients that have Mediterranean flavors include fennel, thyme and one! a small sprig of rosemary.

Video recipe

How do you cook beans?

Beans are healthy and nutritious. It contains almost everything that the human body needs: vitamins, carbohydrates, minerals, proteins.

In addition, it has excellent taste. Good housewives know how to cook beans deliciously. You can make soup, side dish, dessert, salad from it. A bean dish is just as tasty and satisfying as one made with meat. It serves as a wonderful filling for pies and various baked goods.

Features of soaking

A mandatory rule for preparing beans is to soak them for 10-12 hours in cold water, which should be boiled and cooled very much. This is where the proper preparation of a delicious dish begins. If you soak it in raw water, the beans will turn out glassy and hard. It’s good if the container with the beans is kept in a cold place while soaking.

Beans can also be soaked in good beer, which will give them spicy taste. The rules are the same as for water. When it's time to cook the beans, you don't need to pour out the beer, but cook it in it. Alcohol and harmful substances will disappear from it.

Thermal mode

To others important rule To obtain a tasty bean dish, you need to comply with the thermal regime. First you need to put it on low heat so that it boils in at least half an hour. Once boiling, the heat should remain moderate so that the beans simmer gently.

You can't cook together different types beans, since each variety requires its own cooking time. Beans are salted ready-made. Compliance with the given recommendations guarantees the receipt of tasty and appetizing bean dishes.

Bean soup – it doesn’t get any tastier

Soups with beans always turn out appetizing, rich and tasty.

Mushroom soup with beans

Ingredients:

• beans (two glasses);
• one medium carrot;
• vegetable oil;
• bulb;
• a bowl of champignons (or other mushrooms);
• tomato paste (2 tbsp.).

Boil the soaked beans until soft, about an hour. While the beans are cooking, finely chop the carrots and onions and sauté in vegetable oil. Add mushrooms and simmer for 10 minutes. Add tomato paste mixed with flour to vegetables and mushrooms. Mix well and cook until thick, about two minutes.

Mix the prepared beans with fried tomato sauce and potato cubes. Bring to a boil, simmer over low heat for 20 minutes. Add salt and pepper to taste. Serve the soup with fresh herbs and homemade croutons.

Tomato bean soup with pork

Components:

• pork ribs (500 g);
• white beans (400 g);
• tomato paste (150 g);
• one carrot;
• one onion;
• cardamom (five grains);
• cloves (three buds);
• salt, pepper, garlic to taste.

Drain the soaked beans. Then rinse it in running water. Place beans and meat in a saucepan and add water. When it boils, turn the heat to moderate and cook for an hour and a half. Chop the onion and carrots, add tomato paste and sauté. Add this roast to the soup. Add all the spices and cook a little more. The soup should sit for at least 15 minutes. Already in the bowls, season the soup with grated garlic.

Appetizing salads with beans

To know how to cook beans deliciously, you need to try at least a few salad recipes.

Green bean salad

• green beans (500 g);
• two onions;
• green parsley, sour cream, salt.

Remove the tips and veins from the pods. Slice on the bias and blanch for 10 minutes, adding a little water with vinegar and salt. Then pour this water over the bulbs and rinse the beans with water. Cut the onion into rings and scald it with bean broth. Then cool and place on a plate. Place the finished pods on top. Lightly salt everything, add sour cream and stir.

Beans and smoked chicken

The salad includes:

• beans (200 g);
• smoked chicken fillet;
• fresh cucumbers (300 g);
• salt, mayonnaise to taste.

For this salad, it’s great to soak the beans in beer and then boil them. After draining in a colander, cool. Cut the fillet with cucumbers into cubes. Add beans, season with mayonnaise and mix well.

Meat dishes with beans

It goes well with any meat: chicken, turkey, rabbit, beef, pork.

Beans with chicken and vegetables

Prepare:

• beans (two glasses);
• chicken fillet;
• two carrots;
• vegetable oil;
• two onions;
• two pickled cucumbers;
• 2-3 bell peppers;
• 4-5 tomatoes;
• two cloves of garlic.

Leave the beans in cold water overnight. Then boil until soft. Rub thinly sliced ​​chicken fillet with spices, salt and ground pepper. Fry the chicken in vegetable oil until golden brown. Finely chop onions, carrots, bell peppers, tomatoes. Simmer the vegetable mixture in a hot frying pan for 10 minutes with vegetable oil (a little).

Place the meat on the beans, add vegetables, pepper and salt to taste. Simmer for another 5 minutes and add the garlic and pickled cucumbers. Sprinkle the finished dish with fresh herbs.

Beans with pork in a pot

You need to stock up:

• green beans (500 g);
• pork (500 g);
• two onions;
• two tomatoes;
• tomato paste (1 tbsp.);
• mushrooms (250 g);
• egg;
• flour (1 tsp);
• sour cream (2-3 tbsp.);
• grated cheese (3 tbsp);
• pepper, salt to taste.

Fry the meat cut into small cubes with tomatoes and onions. Green beans, cleaned of fibers and cut in half, place in half-cooked meat. Pour hot water with pepper and salt. Simmer over low heat. At this time, peel, wash and chop the mushrooms. Stew them with tomato paste, eggs and sour cream. Sprinkle with flour and simmer briefly.

Mix mushrooms with beans, put everything in a fireproof ceramic pot, sprinkle grated cheese on top and place in a hot oven. The dish should be baked and covered with a golden brown crust.

Only beans

In order not to rack your brains over what can be prepared from beans, it is enough to resort to recipes for very tasty dishes in which the main component is the beans themselves.

Beans under eggs

In addition to beans (a glass), you will need:

• two eggs;
• bulb;
• sour cream, red pepper, dill, salt, flour to taste.

Transfer the almost finished boiled beans to a hot baking sheet or frying pan without a handle. First, grease the container with vegetable oil and lightly sprinkle with breadcrumbs. Heat and pour beaten eggs mixed with flour, fried onions, pepper, salt, and dill on top. When the eggs form a golden brown crust, spread sour cream on top and keep in the oven for another five minutes.

Baked beans

Ingredients:

• speckled or dark beans (two cups);
• tomato paste (2 tsp);
• two onions;
• two bay leaves;
• salt, black pepper, flour, sugar to taste;
• vegetable oil.

Cook the soaked beans until almost done. Cut the onion into half rings and saute until golden brown with the addition of flour. Add bean broth to the fry. After boiling, season with pepper, sugar and finally with bay leaf. Pour this sauce into the boiled beans and simmer for half an hour. Served hot or cold. Equally delicious.

Bean cutlets

Prepare:

• beans (glass);
• two onions;
• semolina (1 tbsp);
• two eggs.

Grind the soaked and washed beans in a meat grinder, adding one raw and one fried onion. Add eggs and semolina to the mixture. Form cutlets and fry slightly. Then place the cutlets in a cauldron, pour in water (you can use meat broth) to cover them, and simmer for an hour and a half.

Bean lobio

Lobio is a Georgian dish meaning beans in a sauce with various seasonings. There are many recommendations on how to cook lobio from beans. Here are some recipes.

With beer

• two glasses of beans;
• a glass of peeled walnuts;
• 250 ml beer;
• head of garlic;
• two bunches of green parsley;
• 1 tbsp. l. Sahara;
• juice of 1 pomegranate;
• salt and pepper to taste.

Soak beans in beer and cold water. Boil until soft and drain the liquid. Pass garlic, walnuts, and herbs through a meat grinder. Add this mixture to the cooled beans. Season with pomegranate juice, pepper, salt, sugar.

Lobio with eggs and butter

Prepare:

• green beans (1 kg);
• 200 g ghee;
• 3 eggs;
• salt.

Bean pods, peeled, washed with cold water and chopped, place in a saucepan. Pour two glasses of boiling water, close the lid and cook for one to two hours until tender. When the water boils and the beans are boiled, add oil and salt. Simmer for 10 minutes. Enter a raw egg and stir. Pour in the rest of the beaten eggs. Smooth the surface and simmer in a covered pan until the eggs are ready.

Lobio with nuts and tomatoes

Components:

• green beans (500 g);
• tomatoes (600);
• half a glass of shelled walnuts;
• two onions;
• garlic clove;
• a sprig of green cilantro;
• three sprigs of basil and parsley;
• salt.

Place the tomatoes cut into slices in a saucepan and let simmer for 2 minutes. Then, removing from heat, rub through a sieve.

Boil the chopped beans and combine with tomato puree and onions. Boil. Walnuts mix with salt, garlic, cilantro, parsley, basil. Add this mixture to the green beans and puree and simmer for 10 minutes.

A small part of everything that can be prepared from beans is described. These are delicious puree soups, stews, casseroles, goulash, pies and much more. If you start cooking bean dishes, you will want to do it more often.

Beans are popular in both Eastern and European cuisines. Red beans are used to prepare soups, chili and curries, salads and rice dishes. Beans are rich in protein and vitamins and are therefore a good alternative to meat. If you want to learn how to cook beans deliciously, then in this article you will learn how to do it. In addition, you will find some interesting recipes.

Steps

Part 1

How to cook dried beans

Soak the dried beans in cold water for 8 to 12 hours. Dried beans need to be soaked in water, and after that they are boiled and cooked. For best results, soak the beans in plenty of cold water overnight at room temperature.

Choose a cooking method for beans. Most often, beans are boiled in a saucepan in clean water on the stove for several hours. Exist various ways Cooking beans, however, all depends on the equipment you have.

• Very often, beans are cooked in a pressure cooker - this is much faster than cooking in a regular saucepan. Soak the beans as usual and close the pressure cooker lid. When cooking, follow the pressure cooker manufacturer's instructions.
• Canned beans do not need to be cooked. You can simply open the can and add beans according to the recipe.

1. Cook over low heat for 1–2 hours. After soaking, rinse the beans well under running water and fill with clean water to about 5–8 cm. Place the pan on the stove and bring to a boil. As soon as the water boils, immediately reduce the heat and remove the lid from the pan. Cook the beans over low heat. The beans should barely boil - this is the only way they will cook evenly.

   • Cook the beans with the lid slightly open if you want soft, melt-in-your-mouth beans, or cook with the lid open if you want firmer beans.
   • After 45 minutes, check the beans, fish out a few beans and try to crush them with your fingers or chew them. The beans should be soft and melt in your mouth. When the beans have reached the desired consistency, remove the pan from the heat.
   • Stir the beans periodically so that they cook evenly, also monitor the water level, the beans should be completely covered with water.
   • If the water boils too hot, the beans will cook faster, but they will become soft and puree, which is why it is best to cook the beans over very low heat and barely simmer. You can cook the beans for as long as you like to get the texture you want. Cooked, pureed beans are great for sauces, curries and many other dishes.

2. Periodically remove foam from the surface of the water. As you cook the beans, you will probably notice that a gray-red foam forms on the surface - this is lectin from the beans. It is advisable to remove the foam periodically with a spoon.

3. Add salt and seasonings when the beans are almost done. It is very important to cook the beans in unsalted water, otherwise they will take much longer to cook, or may not cook at all. Some types of beans take longer to cook. For example, it is generally impossible to cook lamb chickpeas completely if you cook them in salt water.

   • You can add vegetables and spices for flavor at any time during the cooking process. If the recipe calls for onions, garlic, carrots or other vegetables, then you can add them at any time so that they also cook. If you like firmer vegetables, add them at the end of cooking. The softer the vegetables become, the sooner they should be added.
   • Pork ribs are also often added to the beans for flavor. This is especially recommended if you are preparing rice and beans ( detailed recipe you will find later in this article).

4. If necessary, drain off excess water. Cooking time for beans may vary. Sometimes it may be necessary to add a little water to ensure the beans cook evenly. This may cause excess water to remain in the beans after cooking.

   • The general rule for cooking beans is three cups of water to one cup of dry beans. This amount of water should be enough to cook the beans, and when the beans are ready, there should theoretically be no water left in the pan.
   • Usually there is still a small amount of liquid left in the pan - and this liquid can make a good sauce. You can keep this water, although of course it depends on what you were cooking the beans for.

   Part 2

   Bean dishes

   1. Prepare rice and beans . Beans and rice are classic dish Cajun cuisine. It's spicy, nutritious and cheap. Rice and beans go well with other toppings, which means you'll love this simple recipe. Simple rice and beans are prepared like this:

      • Fry finely chopped red onion with two cloves of garlic in a saucepan with olive oil, add two stalks of celery and chopped bell pepper. Add 450 grams of boiled beans. Roasted vegetables can be added to the beans during cooking, as described above.
      • Add 2.5 cups (500 ml) water, a cup of white rice and one pork knuckle, if desired. Bring the mixture to a boil, reduce heat and simmer for about 20 minutes with the lid closed, until the rice is cooked. Season with salt, pepper, paprika and hot sauce if desired. Sprinkle chopped cilantro on top.

   2. Make a bean salad. Beans can be used to make an excellent and simple salad that is perfect for a barbecue or picnic. Try the following bean salad recipes:

      • Mix one cup of cooked beans with one cup of cooked chickpeas and one cup of cooked Preto black beans. Add a cup of chopped bell pepper and a half cup of chopped green onions.
      • Season the beans with three tablespoons of red wine vinegar, two tablespoons of olive oil, a tablespoon of sugar and a teaspoon of lemon juice, and season with salt and pepper to taste. Place the salad in the refrigerator overnight. Mix thoroughly before serving. This salad is best eaten cold.
      • Vinegar and olive oil can be replaced with any ready-made oil-based salad dressing. For example, Italian salad dressing is perfect for this salad.

   3. Prepare bean curry. While cooking the beans, add onions, garlic and other vegetables for a delicious and easy Indian bean curry. Typically, bean curry is eaten with roti or other types of flatbread. When the beans are ready, take another pan and:

      • Fry finely chopped white onion, three cloves of garlic, and a 2.5 cm piece of ginger in a small amount of ghee (the garlic and ginger must be chopped). Then add three small chopped tomatoes, a teaspoon of cumin and a tablespoon of ground coriander, half a teaspoon of turmeric powder and a teaspoon of chilli powder.
      • Add the beans directly to the resulting tomato puree. Add 2-3 cups of water or use the liquid left over from cooking the beans for a thicker curry. Cook over low heat, uncovered, for 30–40 minutes. Season with salt and pepper and add a teaspoon of Garam Masala spice mixture. The resulting curry is usually sprinkled with finely chopped cilantro, a squeeze of lime juice and served with rice, roti, naan or other types of flatbread.

   4. Make bean chili . In the US, beans are often used to make chili. There are many types of chili, but no matter what seasonings and flavors you choose, beans complement it perfectly. Here is the recipe for the simplest chili:

      • Fry 450g lean beef (pieces or mince), add one finely chopped white onion, three cloves of finely chopped garlic and 3-4 tablespoons of chili powder. Add 3-4 cups of water and 2 cups of cooked beans. Cook over low heat, uncovered, for 1-2 hours. Add salt, pepper and hot sauce to taste.
      • Chickpeas, Preto black beans, corn and noodles also complement the chili well. Chili is usually eaten with tortillas, cornbread or baked potatoes.

   5. Prepare bean soup. A simple vegetable soup can be jazzed up by adding beans. If you're making soup for dinner, vegetable soup is a great option, and the best part is that you can add a variety of ingredients. A simple bean soup is prepared like this:

      • Take a pan and fry finely chopped onion and garlic in a little olive oil. Add 1-2 finely chopped carrots and a glass of chopped potatoes. Add 2-3 cups chicken/vegetable broth or water and let it simmer. Add whatever vegetables you have: canned, frozen or fresh green beans, corn, a cup of beans. Season the soup with basil, salt and pepper to taste.

Having collected excellent harvest at the dacha, I had to think about how to cook green beans quickly and tasty, because this crop is this year was born to glory. And I only knew how to cook a couple of dishes with her, it’s a mess! Once I got down to business, I learned a lot of interesting things about the product itself and how to use it in cooking.

Green beans are called sugar varieties of the crop; people also call it asparagus. It can be grayish, with purple spots, bright yellow, but more often it is green.

Typically, a product is either loved or hated. And the point here is like that joke about cats - people just don’t know how to cook it!

Incorrectly selected and overcooked beans actually have a nasty fibrous structure, spread out and lose their interesting taste, and with it their beneficial properties. But just learn a few cooking secrets and the product can easily replace side dishes and become a favorite addition to salads, main courses and even soups.

A special feature of the product is its short preparation time, that is, in just a couple of minutes you can have a delicious meal, and most importantly, quickly organize a family breakfast, lunch or dinner, or an interesting dish for the holiday table.

The good news is that heat treatment preserves 80% of vitamins and minerals, that is, the product is incredibly useful in any form, be it fried or boiled.

True, there are several cooking secrets, which I share with you:

• cook young pods for 5-10 minutes, no more, then they lose their beneficial substances and become fibrous;
• cut into large pieces, this makes it easier to preserve vitamins and minerals;
• In order for green beans to retain their shape and taste, you should throw the raw material into salted and boiling water, not cold, and add soda at the rate of 0.5 tsp. soda for every kilogram of greens;
• To preserve the juicy green color and pleasant crunch immediately after cooking, the product must be dipped in cold, even ice-cold water for 10-15 minutes.

This juicy product is suitable for every day and for special feasts, and many recipes can be reproduced even by a beginner in the culinary business.

It is used in:

• soups, vegetable and broth;
• pasta dressings;
• salads;
• sandwiches;
• goulash, other meat dishes;
• as a side dish, especially for food that is heavy on the stomach;
• casseroles.

How to cook green beans

Boiled green beans are a dietary and light dish.

For this:

• the pods are washed, cleared of tails and hard veins, if any;
• cut into pieces 3-5 cm;
• the raw material is boiled in salted boiling water until tender (no more than 10 minutes);
• the pods are strained and cooled a little;
• The side dish is laid out on plates, with a piece of butter on top.

This delicacy for breakfast or dinner will help improve digestion and lose weight.

Green bean lobio according to the classic recipe

Lobio is universal Lenten dish, when hot it is an excellent hearty side dish, and when chilled it becomes spicy salad and snacks for alcoholic drinks. Most people like to cook it in Georgia, but this cuisine is famous for its richness and originality of tastes.

To prepare you need:

• 1 kg. beans,
• a couple of tomatoes, onions,
• 100 gr. walnuts,
• 2 cloves of garlic,
• salt, pepper to taste,
• vegetable fat for frying,
• fresh herbs (mint, parsley, basil and cilantro);

Preparation:

• Peel and grind the nuts into powder;
• cut the onion into cubes;
• Place the tomatoes in boiling water, cool in water, remove skins, seeds and excess juice, chop into pieces;
• chop the greens;
• wash the beans, peel them, cut them into pieces up to 5 cm long, cook for 10-15 minutes, cool;
• pour vegetable fat into a frying pan, fry the onion for 2-3 minutes, add the tomato, simmer for another 3 minutes;
• add herbs and spices, leave on the stove for another 5 minutes;
• add the beans, simmer for another five minutes, then add the nuts and turn off the heat, after a couple of minutes the delicacy will be ready to eat.

How to cook beans and eggs in a frying pan

This dish is simply ideal for breakfast - fast, satisfying and healthy. A real vitamin cocktail for vigor throughout the day!

This omelet is easy to prepare:

• Fry the asparagus boiled in the usual manner described above for a couple of minutes in a frying pan in vegetable or butter;
• add salt and pepper if desired;
• beat in 2 eggs per 300-400 grams of pods (if you need to feed a large family, we automatically increase the portions);
• stir, fry until done.

Beans with tomatoes and garlic

This is a traditional French delicacy, and this nation has a particularly refined taste. Shall we try?

Necessary:

• 500 gr. asparagus,
• a couple of tablespoons of vegetable (preferably olive) oil,
• clove of garlic,
• 2-3 tomatoes,
• pepper and salt;

Preparation:

• Peel and chop the garlic in a convenient way;
• Peel the tomatoes and chop them into slices;
• Boil the beans, drain, cool;
• fry tomatoes and garlic;
• add pods to them;
• simmer over low heat with the lid closed for about ten minutes;
• eat hot.

As you can see, everything is quite simple and does not require rare ingredients; you can prepare it at any time!

Green bean side dish

The easiest way to prepare a side dish is green beans with garlic; I learned how to do it correctly from my mother-in-law. And now it takes me about 20 minutes to do everything – and the side dish is ready.

For this:

• Wash the raw pods, cut them into 2-3 parts, cut off the tails and throw them into salted boiling water (salt should be to taste, since salt varies);
• We also cook frozen raw materials without preliminary defrosting, but if the pods are whole, then they should be left for 10-15 minutes. at room temperature, and then cut;
• boil for 4-5 minutes. after boiling for fresh product and up to 3 for frozen;
• strain, add cold water, preferably with ice;
• peel the garlic, crush;
• Sauté diced onion in oil until soft;
• add beans to the frying pan with the onion, salt and pepper, simmer for 2-4 minutes with the lid closed;
• add garlic, stir, turn off the heat and leave the finished dish to brew for another 5 minutes.

Greek beans

And Greek cuisine has its own way of preparing the product:

• 400 grams of the main ingredient,
• 200 gr. tomatoes,
• 1 onion,
• 2-3 cloves of garlic,
• frying oil,
• salt and pepper to taste;

How to cook:

• cut the onion into strips, fry;
• add fresh or frozen beans and tomatoes in pieces;
• simmer covered for 45 minutes;
• add salt and pepper.

How to make green bean soup

This light dietary soup is perfect as a meal for those losing weight or as a fasting dish.

And it’s easier to prepare:

• 200 grams,
• one piece each of potatoes, carrots, celery root,
• onions, some greens,
• clove of garlic,
• olive oil,
• salt, seasonings;

• boil about 1.5 liters. water, add pods there;
• peel the vegetables, grate the carrots and celery and dice the onion, fry everything in oil;
• cut the potatoes into cubes, chop the garlic with a knife or through a crush;
• pour everything into the pan with the beans, add salt and pepper;
• After boiling, cover with a lid and reduce heat, cook for about another half hour.

We get an amazing light, nutritious vegetable broth.

Recipe for beans with meat

The product is perfect as a side dish with meat, adding lightness and nutritional value to the meal. Beans cooked with pork or lamb turned out to be very tasty.

I am happy to share this recipe:

• 500 gr. meat,
• 700-750 gr. pods,
• 250 gr. tomatoes,
• 2-3 onions,
• a couple of cloves of garlic,
• 2 tbsp. cream or sour cream,
• 1 tsp flour,
• salt, seasonings, herbs (parsley and cilantro are ideal);

Preparation:

• fry onion in half rings;
• add meat in cubes, salt and pepper, simmer with a couple of tablespoons of water;
• add fresh or frozen beans, garlic, simmer for another 15 minutes;
• add tomatoes in pieces, fry until tender;
• At the end of cooking, mix flour with sour cream, add to the pan, sprinkle with herbs, and serve.

Delicious salad with beans and chicken

A warm salad made from these ingredients will be an excellent basis for dinner or an original addition to a holiday feast.

To prepare it, you need:

• half a kilo of bean pods,
• 1 paprika pepper,
• 250 gr. chicken meat(fillet),
• vegetable oil for frying,
• a couple of cloves of garlic,

Preparation:

• cook beans for 2-3 minutes;
• wash the meat, cut into strips and fry in oil until fully cooked;
• cut the pepper into strips, dice the onion, fry for 5 minutes, add legumes, when the vegetables are ready, add meat to them;
• stir in finely chopped garlic, spices, you can soy sauce, warm up for a couple more minutes;
• Serve warm.

Fried green beans

This dish is very quick and easy to prepare. I spoil my loved ones with it when I don’t have time for more elaborate recipes.

It's done like this:

• the beans are peeled from the tails and chopped;
• Heat the vegetable oil in a frying pan, melt the butter in it (a tablespoon of both);
• the product is poured in, fried over high heat, stirring or shaking;
• then all that remains is to add salt, add pepper and garlic, close the pan and simmer for 10 minutes over low heat.

A simple and tasty recipe for green beans for the winter

The product can be prepared in season for the future to enjoy in winter healthy dishes. The easiest way freeze green pods, either raw or after blanching.

It can also be canned like other vegetables. For example, for a twist suitable for further preparation of salads, lobio and other dishes you need:

for marinade:

• 950 ml. water,
• 1 tsp vinegar 80%,
• 50 gr. salt for each liter jar;

Preparation:

• cut the raw material into 3-4 cm pieces, boil in boiling water for 5 minutes, remove and place in clean jars;
• pour marinade, sterilize for 25-30 minutes, tighten.

This preparation is suitable for further preparation of various dishes, but before that, the asparagus must be soaked in clean water for 4-6 hours to remove the vinegar.

You can also cover the marinated product, which is a separate dish.

For him:

• prepare a sufficient amount of beans, hot red pepper, cinnamon, cloves, marinade (50 grams of sugar and salt per liter of water, 15 ml of 80% vinegar);
• Boil the prepared raw materials for 5 minutes, place in a colander;
• put a bay leaf, your favorite herbs, pepper, cinnamon and cloves in each jar, fold the pods vertically;
• Boil the marinade, pour into the jars, and sterilize in a large container for 5 minutes.

Cooking green beans in a frying pan

Many people are interested in how to cook green beans. I will answer that it is almost no different from the pod. Essentially, this is the same crop, but always of sugar varieties.

Asparagus is longer and more tender, and is cooked in the same way. The only thing is that it is possible not to remove the veins between the valves, but only the tails. That's the whole difference.

Given the above, it will not be difficult to understand that the recipes described in this article are suitable for asparagus too.

It is very convenient to cook tender asparagus directly in the pan.

The recipe is simple:

• place the frozen beans in a frying pan greased with vegetable fat (if the product is raw, you will still have to pre-boil it for 2-3 minutes);
• simmer over low heat until softened;
• add salt and pepper, you can use garlic, herbs, tomatoes and herbs, even cheese and mayonnaise - all to personal taste.

The benefits and harms of beans

It is worth mentioning separately that doctors also recommend using the product, since the benefits of the product are significant.

It contains:

• vitamins A, B, E and C, lots of folic acid;
• minerals (calcium, zinc, magnesium, potassium, iron, chromium and sulfur);
• fiber, which is essential for intestinal health.

As a result, it is beneficial for the body:

• strengthens the immune system;
• has a general strengthening effect;
• accelerates recovery from infectious and pulmonary diseases;
• stimulates blood renewal, treats anemia and anemia;
• stabilizes sugar levels, so the product is indicated for diabetes;
• normalizes metabolic processes, relieves hunger for a long time, helps to lose weight;
• large amounts of zinc are especially beneficial for men's health.

In general, the product is not only tasty, but much healthier than potatoes, especially if you are prone to obesity and gastrointestinal problems.

Calorie content

The calorie content of the product is low and ranges from 23 to 32 kcal per 100 grams, it all depends on the method of preparation.

• For example, raw beans are the lowest in calories, but they should not be consumed in this form due to the presence of toxic substances that are destroyed during heat treatment, even short ones. But dishes with green pods are more nutritious due to the addition of spices, fat, and other ingredients.
• So, when boiled it will already have 47-128 kcal, it is used as a side dish, an addition to salads, and omelettes.
• Stewed stew is even more high in calories - up to 136 kcal due to the cooking method, but this dish has a high taste. Taking into account the added fat, fried beans are the most nutritious - as much as 175 kcal per hundred grams of the dish.
• Well, the most preferable for the diet would be steamed, the calorie content of such a product will be only 34 kcal - eat as much as you want.

In any case, it’s worth trying this dish at least once, even if only for fun. Goodbye, look for new recipes and tips in new articles, following their publication by subscription, bye!