Home Heating options Recipe for green beans with buckwheat. Buckwheat porridge with green beans in tomato juice

Recipe for green beans with buckwheat. Buckwheat porridge with green beans in tomato juice

Ingredients

Green beans – 150 g

Onions – 1 pc.

Carrots – 50 g

Sunflower oil – 60 g

Buckwheat – 100 g

Water – 1 glass

Salt - to taste

148 kcal
40 min.
10 min.

Ready dish

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Main ingredients:
Beans Buckwheat Green beans

Cooking process

I offer another lean dish with buckwheat. This time with green beans with the addition of onions and carrots for beauty, color and taste. You can cook it in two ways - similar to the previously placed pilaf with buckwheat, when dry buckwheat is added to the vegetable frying, and with buckwheat prepared separately. This is the method I am showing now. My beans are frozen.

To prepare buckwheat with green beans, take the ingredients from the list.

First, let the buckwheat cook. It is enough to fill it with water in a ratio of 1:2 and cook over low heat under the lid until all the water is absorbed. It is convenient to use bags of “Simply” cereals.

Peel and dice the carrots and onions.

Remove the ends of the green beans and cut them into 2-3 cm cubes.

Fry onions and carrots in oil.

Add bean pods.

Cook covered for 8 minutes. If the beans are fresh, add a little water.

When the vegetables are almost ready, add boiled buckwheat to them. Stir and lightly simmer together, it’s very tasty when the buckwheat is slightly fried.

Buckwheat porridge with green beans in tomato juice

How to lose weight!? God, who hasn’t asked this question! He touched, as you might guess, my humble person. By the way, after I had this porridge soup for lunch, I said goodbye to the hated 300 grams of excess weight!

So, I would rather call this dish soup. After all, if I were cooking it a second time, I would add more water, but less tomato juice. Although in this recipe the dish surprised and pleased - with its taste, combination of ingredients and the percentage of cooking itself. Moreover, it will please not only those who like to eat healthy and tasty food. If you are losing weight, this is for you!
The preparation is so simple, there is so little time - well, 15-20 minutes - it takes everything about everything that I decided - I will cook porridge soup every other day. Come on - 300 grams are gone. And so - every 2-3 days! After all, there is not even oil in the porridge soup...
Required ingredients:
Tomato juice - 1 glass (less possible)
Water - 0.5 glass (more is possible - in proportion to the reduction in the amount of tomato juice)
Green beans (frozen) - 80 g
Buckwheat – 30 g
Salt and paprika - to taste
Garlic - 2-3 cloves.

Let's prepare the ingredients for cooking.

So, we see the originality of the recipe from the first moments, because we start by heating the saucepan (I have a deep frying pan, like a saucepan). Lightly fry the buckwheat in it.

Finely chop the garlic.

Mix with spices and send it after them. Everything needs to be warmed up thoroughly. So that the aromas spread throughout the house.

Let's fry everything over high heat. But make sure it doesn’t burn, otherwise the taste will be undesirable.

The original was a little different - add the beans, and then just add water and tomato juice. I decided to do it differently, and then I realized that I did the right thing. Our task now is to add water to the cereal, let it reach a little.

And only after 5 minutes add juice. By the way, the second time I cooked in the opposite proportion, more precisely, I poured not half a glass of water, but a little more, and just as much less tomato juice.

Having mixed everything, I heated it to a boil and then just poured in the green beans, straight from the freezer, so that they did not have time to defrost.

Bring to a boil and reduce heat. How long will all this languish under the lid? Until the buckwheat is ready. Another thing I liked about this recipe was how quickly the buckwheat cooked. And, by the way, despite the presence of tomato, it was luxuriously crumbly and tasty. Oh, I forgot, as always, about salt. Salt and pepper, sprinkle with herbs if you want - to taste!

alimero.ru

Cooking complex side dishes is gaining great popularity. They are served not only with meat and fish, but also as separate dishes. Good housewives know how to diversify the menu during Lent. Buckwheat porridge with beans is quite a satisfying dish and looks so beautiful when served that household members will ask you to repeat this dinner.

Step by step recipe

Step-by-step instructions for preparing buckwheat with beans:

The amount of finished porridge is enough for 6 servings.

Buckwheat with mushrooms and canned beans in a pot

To prepare according to an old Russian recipe, it is better to take 6 portioned clay pots. If they are not there, then a deep, thick-walled frying pan will come in handy.

Ingredients:

buckwheat – 210 g;
pickled cucumbers – 100 g;
beans, canned in tomato – 1 can;
mushrooms (preferably champignons) – 150 g;
onions – 2 pcs.;
broth or water – 2 tbsp;
any oil for frying – 2-3 tbsp;
ground black pepper, parsley, dill and salt.

It will take 40 minutes to prepare 6 servings.

100 g of this porridge contains 125 kcal.

Peel and chop the onion with a knife, fry in a preheated frying pan until golden brown. Discard pickled cucumbers, cut into 2 cm strips, and tomato juice from a can of beans. Simmer for 5-7 minutes, add beans with champignons prepared in the form of plates. After a couple of minutes, mix everything with well-washed buckwheat and chopped herbs.

Place the buckwheat and vegetables in the pots, leaving 4-5 cm to the edge. Pour salted and peppered broth (any broth of your choice) or water so that the mixture is covered by about two fingers. Cook, covered, in an oven preheated to 160 degrees or in the microwave for 20 minutes.

You can serve it directly in clay pots or beautifully place the dish on a plate.

Buckwheat with green beans in tomato sauce

This recipe is just gaining popularity, but it’s worth a try, as the unusual taste and appearance of the dish will not leave guests indifferent.

First, let's prepare the products:

asparagus (frozen) – 100 g;
buckwheat – 50 g;
green onions – ½ bunch;
carrots – 1 pc.;
tomatoes – 300 g;
water – 125 ml;
garlic – 3-4 cloves;
oil – 30 ml;
green;
seasonings and salt to taste.

The quantity of products is indicated for 4 servings, and you will spend about 30 minutes.

100 g of ready-made porridge contains 85 kcal.

So, first we fry it in a deep frying pan. We add the garlic first so that the oil is saturated with an aromatic aroma. Next comes the orange beauty - carrots, which were previously cut into thin strips. To do this, you can use a Korean salad grater.

Discard the chopped green onions after 5-6 minutes and stir for 30 seconds. While the main vegetables are being cooked over the fire, you need to pour boiling water over the tomatoes and peel them. Grind in a cup with a blender (if you don’t have one, use a grater) and place in a frying pan. When the liquid has evaporated slightly, add water and salt.

Since green beans take the same amount of time to cook as buckwheat, we add these products to the prepared mixture at the same time. Cook for 15 minutes. Serve to the table, sprinkled with herbs.

Good to know

There are some nuances when using beans in dishes. Salt should be added 10-15 minutes before removing from heat, as the cooking time will increase. The volume of the finished product will be 3 times larger. If the beans are not cooked, harmful substances will enter the body and cause gas formation in the intestines. But you can check the quality. Just blow on the beans you take out with a spoon and if the skin bursts, it’s time to drain the water.

Only red beans should be soaked overnight, as they take much longer to cook. But the cooking time can be reduced if you add cold water every 15 minutes, that is, make temperature changes.

If the buckwheat is light in color, it will stick together when cooked and the appearance of the dish will suffer. Therefore, before putting it in the pan, you need to fry it in a frying pan until brown without adding oil.