Stewed beans with vegetables recipe. A simple recipe for step-by-step cooking with a photo of stewed beans with onions
Especially for those who are fasting, I will tell you how to properly cook (stew) legumes. This is not as easy as cooking rice or buckwheat. Legumes are very moody and require a specific approach.
The most important condition is a gradual, uniform and very slow rise in temperature. Otherwise, the protein contained in the grains will curdle, and the legumes will turn out to be tough and tasteless. It is to prevent this effect that culinary techniques such as pre-soaking are used.
Why Soak Legumes? Soaked grains increase in volume and mass, which means that the proportion of heat supplied to each unit of beans weight decreases. Accordingly, heating is slower.What water should you soak in? V cold water... Beans - for 10-12 hours, peas - for 6-8 hours, chickpeas (or lamb peas) - for 6 hours, gray peas (or Baltic) - for 4-5 hours, black beans - for 4 hours, mung bean - for 2 hours, lentils - for 8 hours. The water should cover the grains by 1 centimeter. You do not need to soak the legumes for a long time, as this can make them sour.
Taste soaked and unsoaked legumes after boiling will be different. The broth of soaked legumes will be devoid of a specific "pea" flavor, and the legumes themselves, especially peas, will acquire a taste and smell reminiscent of nuts. Dry legumes, cooked without presoaking, will retain the familiar "normal" specific pea smell that most people are familiar with. This difference in taste will come from the fact that during the soaking process, the top film always comes off the beans, imperceptible, adhering to each pea, which is the source of the "pea" smell.
Water in which legumes were soaked, drained, as it acquires an unpleasant aftertaste.
What water should you cook in? Soaked grains are boiled in fresh water. Ideally, the water should be soft, as hard legumes take longer to boil.
You need to cook legumes with constant stirring... What for? So that the contents of the pan are heated evenly.
Beans are cooked until the water is completely boiled away, in no case without increasing the fire... Otherwise, you can spoil the whole dish in a few seconds. The beans will instantly harden, as the protein in them immediately curdles, like in a hard-boiled egg. If the beans or peas are boiled, but the water remains, you just need to drain it, but it is better to let it boil by itself by opening the lid of the pan, but in no case increasing the heat. For soups, water is left.
Attention! Beans must be boiled until they are completely soft, since undercooked beans contain toxic substances.
When to add salt? At the end of boiling, as the legumes take much longer to boil in salted water.
Sometimes you can find advice to add soda to the water when cooking legumes. This cannot be done. The cooking speed will indeed increase, but soda destroys vitamins and gives the dish an unpleasant aftertaste.
The coarser the beans, the more carefully you need to follow these rules. For example, large beans, when improperly cooked, are easier to spoil than peas, especially crushed ones. The exception is fresh frozen green pea, which is boiled without defrosting, throwing immediately into boiling water.
Beans are a valuable crop with mass useful properties and excellent taste. In terms of nutritional value, it occupies one of the first places among vegetables. The main the nutritional value this culture consists in its high protein content. They are the main sources of vegetable protein, and therefore form the basis of a vegetarian diet. For the same reason, beans are essential for young children; at their age, protein helps the growth and formation of body cells.
Beans contain a negligible proportion of fat, and their calorie content is only 57 kcal. Therefore, overweight people can freely include this product in their diet.
Bean recipes exist in in different ways- they are used for cooking and stewed and canned, and boiled and fried. Beans are mashed, added to soups, salads, cooked delicious second dishes with meat, vegetables and spices.
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How to make bean soup?
Recipe number 1. Green Bean Soup .
Ingredients:
- Green beans (0.5 l can);
- Carrots (100 g);
- Onions (100 g);
- Potatoes (400 g);
- Bulgarian red pepper (0.5 pcs.);
- Parsley greens (1/2 bunch);
- Dill greens (1/2 bunch);
- Butter (30 g);
- Salt (to taste);
- Ground black pepper (to taste);
- Curry (0.5 tsp);
- Seasoning " Aromatic herbs"(0.5 tsp);
For broth
- Chicken (500 g);
- Bay leaf (2 pcs.);
- Peppers (6-8 pcs.).
Cooking process
1) ... For the broth, pour the chicken with 2-2.5 liters of water, bring to a boil, collect the foam, add spices and cook for 40 minutes over moderate heat. We take the finished chicken out of the broth, let it cool and free it from the bones. Cut into smaller pieces and return to the broth.
2) ... Peel and dice the potatoes and add them to the broth together with the washed beans.
3) ... Cut the carrots into pieces, and the pepper into small cubes. Add to the broth to the potatoes and. Cook over medium heat for 20 minutes. Saute finely chopped onion on a creamy fire, add spices. Add to the soup, salt to taste and let it boil. Add finely chopped greens.
4) ... In a plate, pepper the soup with freshly ground pepper and serve.
Recipe number 2. Bean soup with pork .
Ingredients:
- Pork (600 gr.);
- Carrots (1 pc.);
- Onions (1 pc.);
- Sweet pepper (1 pc.);
- Garlic (3 cloves);
- Potatoes (3 pcs.);
- Canned corn (0.5 cans);
- Lentils (0.5 cups);
- Beans (0.5 cups)
- Tomato - mashed potatoes (3 tablespoons).
Cooking process
1) ... Put the processed meat in a saucepan with a capacity of at least 3 liters. Pour water and put on fire. In the process of boiling, a var is formed on the surface, which must be removed.
2) ... Immediately after boiling the water, reduce the fire to medium and bring the broth to readiness (within 2 hours).
3) ... From the container in which the beans and lentils were soaked, drain the water and boil the beans until half cooked.
4) ... Cooking vegetables. Cut the potatoes into cubes, about a centimeter, cut the onion into small pieces, grate the carrots. Cut off the stalk of sweet pepper, remove the core with seeds and chop it into small strips. Chop the peeled garlic with a knife.
5) ... We take out the meat from the cooked broth, cool it a little and cut it into portions, run back into the broth.
6) ... Add chunks of potatoes, pour out the beans and lentils boiled until half cooked. Add Bell pepper and cook all the vegetables until tender, at the lowest boil.
7) ... Put a small frying pan on the fire, pour in a small amount of refined oil and heat it slightly. Saute the chopped onion until transparent. Add the grated carrots and continue to sauté together with the onions until amber color... We dilute in half a glass of broth tomato paste and pour into a frying pan. Stir, simmer for 10 minutes, stirring occasionally.
8) ... After the potatoes and legumes are cooked, pour into the corn. Add garlic, salt and bring to a boil.
9) ... We spread the frying, reduce the heat and simmer under a closed lid for 7-8 minutes.
How to make a bean salad?
Recipe number 1. Chicken fillet salad with cabbage and beans .
Ingredients:
- Chicken fillet, cut into pieces (3 cups);
- Frozen beans (1.5 cups)
- Green onions (4 pcs.).
For refueling
- Rice vinegar (2/3 cup);
- Vegetable oil (2 tablespoons);
- Honey (3 tablespoons);
- Wasabi pasta (2 tsp);
- Salt (0.25 tsp);
- Chopped garlic (2 cloves).
Cooking process
1)
2) ... Put the frozen beans in a colander, rinse under cold water so that they are completely thawed. Place a colander over a large bowl to drain the water.
3) ... In a large bowl, combine the garden beans, cabbage, boiled chicken and green onions.
4) ... Pour dressing over the salad, stir and serve.
Recipe number 2. Beans and meat salad .
Ingredients:
- Pork (500 g);
- Canned beans (450 g);
- Cucumbers (1 pc.);
- Tomatoes (300 g);
- Red onions (2-3 pcs.);
- Avocado (2 pcs.);
- Greens (to taste);
- Spices for meat (1 tsp);
- Vegetable oil (1 tsp);
- Lemon juice (60 ml.);
- Olive oil (60 ml.);
- Garlic (2 cloves);
- Salt (to taste).
Cooking process
1) ... Wash the pieces of meat and dry them. Rub on all sides with salt and meat spices.
2) ... Heat some vegetable oil in a frying pan and put the meat here. Fry over medium heat until tender.
3) ... We put the canned beans in a colander and dry a little.
4) ... Peel and chop the onion.
5) ... Wash cucumber and avocado, dry and chop thinly.
6) ... To prepare the dressing, we pass the garlic through a press. Combine it with olive oil and squeeze lemon juice here. Mix the dressing, add a pinch of salt.
7) ... Cut the tomatoes into slices. Combine all ingredients in a salad bowl and mix gently.
8) ... Watering with dressing.
9) ... Cut the finished pork pieces into slices and put them on top. If desired, sprinkle with fresh herbs on top.
How to cook beans in tomato sauce?
Recipe number 1. Beans in tomato sauce .
Ingredients:
- Beans (350 gr.);
- Tomatoes (4 pcs.);
- Bow (1 pc.);
- Garlic (2 pcs.);
- Rosemary (3 pcs.);
- Tomato paste (30 ml.);
- Vegetable oil (20 ml);
- Salt (to taste).
Cooking process
1) ... Boil the beans in salted water.
2) ... Peel and grind the tomatoes in a blender.
3) ... Peel and grind the onion and garlic in a blender.
4) ... Fry onion and garlic in vegetable oil. Add the tomatoes, simmer for 5 minutes, pour in the tomato paste and stir.
5) ... Add boiled beans and rosemary. Simmer the garnish for 7 minutes.
Recipe number 2. Beans in tomato sauce .
Ingredients:
- Legumes (chickpeas, green lentils, beans, 300 g);
- Onions (1 pc.);
- Olive oil (4 tablespoons);
- Tomatoes in own juice(500 ml);
- Garlic (4 cloves);
- Tomato paste (2 tablespoons);
- Sugar (1 tsp);
- Hops - suneli (1 tsp);
- Green peas (100 g);
- Cilantro (small bunch);
- Tarragon (2 branches);
- Basil (2 sprigs);
- Salt (to taste).
Cooking process
1) ... We combine all the legumes in advance and soak them in water overnight.
2) ... Preheat the oven to 200 degrees.
3) ... Chop the onion and put it in an ovenproof dish, pour it over with olive oil. Put in the oven for 4-5 minutes.
4) ... We take out the onion from the oven, add the tomatoes in our own juice and chopped garlic. Drain the water from the beans, put them in a heat-resistant form, add tomato paste, sugar, salt, suneli hops and pour in water so as to completely cover the beans. We mix everything, cover the form with foil or a lid and put in the oven for an hour.
5) ... After 40 minutes, we check, if all the liquid has evaporated, then add water.
6) ... After another 20 minutes, remove the foil or lid, add green peas, cilantro leaves, tarragon and basil to the mold (leave 1 branch for decoration). Reduce the temperature to 160 degrees and bake for another 20-30 minutes, until all the legumes are completely cooked.
7) ... We lay out on plates, decorate with tarragon leaves, basil and serve.
How to make a bean paste?
Recipe number 1. Pasta with beans, parsley, onions and cheese .
Ingredients:
- Small pasta(230 g);
- Frozen garden beans (1.5 cups);
- Fresh chopped parsley (1 glass);
- Chopped green onions (1 bunch);
- Olive oil (0.25 cups);
- Parmesan cheese, chopped on a grater (0.75 cups);
- Lemon zest, chopped on a grater (0.5 tsp);
- Salt (to taste);
- Ground black pepper (to taste).
Cooking process
1) ... Boil the pasta in salted water until tender, according to the instructions on the package. In the last couple of minutes until cooked, add the beans to the saucepan with boiling pasta. Then put the pasta with beans in a colander, let the water drain.
2) ... Put the pasta back into the empty saucepan in which it was cooked. Add parsley, onion, oil, parmesan, lemon zest, salt, pepper and mix.
3) ... Serve ready-made pasta to the table in portioned plates.
Recipe number 2. Anko bean paste.
Ingredients:
- Adzuki beans (200 g);
- Sugar (200-250 g);
- Edible salt (to taste).
Cooking process
1) ... Wash the beans thoroughly and remove the spoiled beans from the total mass of adzuki. Place the beans in a saucepan and fill with filtered water in a 1 to 3 ratio (one part adzuki and three parts water).
2) ... We send the pot with beans to the stove. As soon as the water boils, we put the beans in a colander, then fill them with water again (in the same proportions) and return them to the stove. Cook for about 1.5 hours over low heat, that is, until they are well boiled. During the cooking process, if necessary, add water so that they are constantly covered with it. This time, we save the water after the beans and pour it into a separate vessel, since we still need it.
3) ... Pour half of the required amount of sugar into a saucepan with adzuki and send it to low heat for 10 minutes.
4) ... Once the sugar has melted, grind the entire contents of the pan with a wooden spoon and pour in the other half of the required amount of sugar. Mix all components thoroughly. You should end up with a thick puree.
5) ... Leave the Anko on the stove for another 10-15 minutes, stirring constantly. Readiness can be determined by its characteristic dark shade. In cases where the pasta is too thick, then dilute with water in which the beans were boiled. At this stage, you can also add salt.
6) ... Cool "Anko" and serve.
How to cook beans with meat?
Recipe number 1. Black beans with meat .
Ingredients:
- Black beans (400 g);
- Pork or beef (300-350 g);
- Onion (1 head);
- Carrots (1 pc.);
- Tomato paste (1 tbsp);
- Garlic, peeled, crushed (1 clove);
- Salt, spices (to taste).
Cooking process
1) ... We sort the beans, wash them and soak them in cold water for 12 hours. Then boil for 2 hours or in a pressure cooker for 40 minutes.
2) ... Cut the meat into small cubes and fry in sunflower oil until light appetizing crust, add the onion, diced and the carrots, cut into long strips. Add salt and pepper to taste.
3) ... Close with a lid and simmer over low heat in its own juice. After the meat juice has evaporated (after about 30-40 minutes), we check the meat. If the meat is not yet ready, add a little water and continue to simmer for another 15 minutes.
4) ... Add tomato paste, mix well.
5) ... Add the finished beans to the meat, mix, pour in ¾ cup of boiling water or broth and simmer the whole place for about 10-15 minutes.
6) ... At the end, add garlic and finely chopped herbs.
Recipe number 2. Lamb rack with beans, rosemary and mint .
Ingredients:
- Lamb rack on 8 ribs (1 pc.);
- Olive oil (1/2 tablespoon);
- Rosemary (several branches);
- Salt (to taste);
- Vegetable broth (broth) (2/3 cup);
- Red currant jam (1 tsp);
- Flagole or beans (400 g);
- Mint leaves (1 zhmenka).
Cooking process
1) ... Preheat the oven to 200 degrees. Grease the meat over the entire surface with olive oil, sprinkle with cut rosemary leaves, salt and pepper. We bake the lamb in the oven for 30-40 minutes, until we wish the degree of readiness.
2) ... Remove the rack of lamb from the oven and keep it warm while the beans are cooking. We put a thick-walled baking dish on a high heat, pour in the vegetable broth, bring to a boil. Reduce heat, add currant jam, stir until dissolved, then add washed beans and simmer, stirring occasionally, for 5 minutes. Remove from heat, add finely chopped mint.
3) ... Cut the rack of lamb into portions and serve with cooked beans.
How to cook beans caviar?
Recipe number 1. Green bean caviar .
Ingredients:
- Green beans (400 g);
- Chopped dill (2 tablespoons);
- Fresh chopped basil (1 tablespoon);
- Garlic (2 cloves);
- Olive oil (3 tablespoons);
- Salt and pepper (to taste).
Cooking process
1) ... Turn the boiled green beans in a blender or simply grind with a fork. Add dill, basil, garlic (passed through a press), salt, pepper. Turn again until smooth, but not completely mashed.
2) ... Serve caviar from beans on toasted slices of bread, greased with melted or curd cheese.
3) ... Store in a refrigerator in a tightly closed container.
Recipe number 2. Soybean Caviar with Nuts .
Ingredients:
- Chopped nuts (1/2 cup);
- Onions (2 pcs.);
- Vegetable oil (5 tablespoons);
- Lemon juice (2 tbsp);
- Salt and pepper (to taste).
Cooking process
1) ... We pass the boiled soybeans, onions and nuts through a meat grinder. Salt, pepper, season with oil and lemon juice and mix well.
2) ... You can use it for making sandwiches or as an independent dish.
How to cook bean pods?
Recipe number 1. Savory bean pod garnish .
Ingredients:
- Beans, pods (2 kg);
- Olive oil (60 g);
- Fresh pepper (1 pc.);
- Garlic (1 wedge);
- Salt and pepper (to taste).
Cooking process
1) ... Pour water into a large saucepan and put it on fire.
2) ... While the water is boiling, clean the beans. To do this, we tear the tail of the bean and pull out the longitudinal fiber connecting its two flaps - it remains rigid during cooking.
3) ... We tear off the "noses and tails" from each pod, open them and take out the fruits, and put them aside. They can be used to make other dishes like soup.
4) ... Rinse the resulting bean pods under running water, then throw them into salted boiling water and boil for about 5 minutes - the time required to soften the pods.
5) ... We take them out of the water with a slotted spoon, without draining the broth and rinse them under cold water.
6) ... Dry off excess water and cut each pod into 3-4 pieces.
7) ... Pour some olive oil into the pan, add a slice of peeled and halved garlic and heat it to flavor the oil. As soon as the garlic turns yellow, remove it and add the pieces of bean pods. Stir and heat over the fire for a few more minutes.
8) ... Cut fresh peppers lengthwise, remove seeds and cut into strips, then add pods to the pieces. We warm up for a few minutes and pour in a ladle of bean broth.
9) ... We continue to cook for another 10 minutes, until the broth is completely evaporated, do not forget to stir periodically.
10) ... A savory bean pod garnish is ready.
Recipe number 2. Bean pods in milk sauce .
Ingredients:
- Medium thick milk sauce (50 g);
- Salt, pepper (to taste);
- Water;
- Green bean pods (190 g);
Cooking process
1) ... We clean the bean pods from the veins. Mine and cut into rhombuses.
2) ... Throw in boiling salted water and cook with the lid open for 20-25 minutes.
3) ... We put the pods on a sieve and let the water drain.
4) ... Put the finished pods in a deep dish, season with milk sauce and sprinkle with ground pepper.
5) ... After that, we warm up everything well.
How to cook borscht with beans?
Recipe number 1. Lenten borsch with beans .
Ingredients:
- Potatoes (4-5 pcs.);
- Onions (1 pc.);
- Carrots (1 pc.);
- Beets (1 pc.);
- Red bell pepper(1 PC.);
- Cabbage (200 gr.);
- Tomato juice (0.5 l);
- Vegetable oil (100-120 ml);
- Bay leaf;
- Salt, pepper (to taste);
- Garlic (2 cloves);
- Parsley.
Cooking process
1) ... Cut the peeled vegetables (onions, bell peppers, carrots, beets) into strips.
2) ... Cut the potatoes into small cubes.
3) ... Shred cabbage.
4) ... Preheat a frying pan with vegetable oil and put the chopped onion into it, fry it over low heat until transparent (about 10 minutes). So that nothing burns, do not forget to stir.
5) ... While the onion is fried, put the potatoes in a saucepan and pour boiling water (2.5 liters).
6) ... Divide the rest of the vegetables (carrots, beets, bell peppers) in half and add one part to the pot to the potatoes.
7) ... Bring to a boil, add salt, add bay leaf, reduce heat, cover with a lid (leave a gap for steam to escape) and cook for 20 minutes.
8) ... While the potatoes are boiling, we continue to cook the frying (vegetables fried over low heat for soup or borscht).
9) ... Add the remaining vegetables to the fried onions. First, bell pepper - fry it together with the onion for 5 minutes. Next, add the carrots to the pan and mix well.
10) ... Immediately after mixing, add the beets, mix and cook for 10 minutes. Add salt to taste, continue cooking for another 10 minutes. Vegetables should be very soft, let them crunch slightly.
11) ... Add tomato juice to the pan (or dilute tomato paste in vegetable broth from a saucepan), mix.
12) ... Together with tomato juice We cook frying for another 5-10 minutes.
13) ... Meanwhile, vegetables were boiled in a saucepan, and therefore we are throwing cabbage here. Cook it for 5 minutes.
14) ... After the cabbage, add frying to the pan, bring to a boil and taste, add sugar if necessary. And finally, add finely chopped greens and garlic squeezed through a press to the borscht. To enhance the taste, you can add 1 tablespoon of dry paprika. Everything must boil.
15) ... Cover the borsch with a lid, turn off the heat and let it stand for 15-20 minutes.
Recipe number 2. Bean borsch .
Ingredients:
- Red beans (150-200 gr);
- Carrots (1 pc.);
- Beets (1 pc.);
- Onions (1 pc.);
- Bulgarian pepper (1 pc.);
- Peppercorns (to taste);
- Tomato paste (3 tablespoons);
- Potatoes (3 pcs.);
- Cabbage (100 g);
- Greens (to taste);
- Salt and pepper (to taste).
Cooking process
1) ... Soak the beans for 6-8 hours, then add to the saucepan. Fill with water (1/3) and bring to a boil and cook a little.
2) ... Peel the beets and carrots. Cut the beets into cubes, the carrots into half moons.
3) ... Then peel the onion and cut into cubes.
4) ... Add water to a saucepan and add beets and carrots and peppercorns there.
5) ... Add the onion to the pan and fry until transparent.
6) ... Cut the red bell pepper into cubes and add to the pan to the onion.
7) ... In a separate bowl, we dilute 3 tablespoons of tomato paste with a glass of water. We mix. During the boil, a foam forms, which must be removed.
8 ). Add tomato paste to the pan with pepper and onion. Simmer over medium heat until the pasta boils slightly (about 5 minutes).
9) ... Cut the potatoes into cubes.
10) ... Finely chop the cabbage and add to the saucepan. Cook for about 5-7 minutes, stir occasionally.
11) ... Finely chop the greens.
12) ... Add frying and herbs to the pan. Cook for about 10 minutes over low heat, after which you can serve.
How to cook beans porridge?
Recipe number 1. Adzuki and pearl barley porridge.
Ingredients:
- Dried red dates (3 pcs.);
- Pearl barley (20 gr);
- Adzuki beans (30 g);
- Rice (50 gr);
- Water (1.5 liters).
Cooking process
1) ... Wash pearl barley and adzuki beans, fill with water and leave for 1 hour.
2) ... My rice. Soak the dates until soft and remove the seeds.
3) ... Pour water into a saucepan and bring to a boil. Add the pearl barley, adzuki beans, rice and dates. Reduce heat to medium and cook for 1.5 - 2 hours.
4) ... The dish can be served at the table.
Recipe number 2. Bean porridge.
Ingredients:
- Masha (2 glasses);
- Rice (1/2 cup);
- Onions (1 pc.);
- Favorite spices (to taste);
- Salt (to taste);
- Vegetable oil (for frying).
Cooking process
1) ... Wash the beans thoroughly and fill them with water in a saucepan. We put on high heat and bring to a boil. Reduce the fire and cook until half cooked.
2) ... When the mung bean doubles in size, add rice washed in several waters to it.
3) ... Heat the porridge to a boil, add salt and season with spices. Mix again and cook until tender.
4) ... Heat vegetable oil in a dry frying pan. Lay out the diced onion, stir and fry until lightly golden.
5) ... We shift the onion into the porridge, pour in a little water and mix. Warm up over the smallest heat, after which you can serve it to the table.
How to make bean pate?
Ingredients:
- Dry beans (1 cup);
- Carrots (2 pcs.);
- Onions (3 pcs.);
- Vegetable oil (5 tablespoons);
- Salt (to taste);
- Garlic (6-7 large cloves);
- Ground black pepper (to taste);
- Water and vegetable broth(1-2 tbsp).
Cooking process
1) ... Soak the beans in cold water for 10-12 hours. When soaking, it is advisable to change the water a couple of times.
2) ... Clean the beans before cooking. The soggy skin is easy enough to remove, like from boiled potatoes.
3) ... After cleaning, wash the beans and fill them with cold water, closing them 3-4 cm. We put the pan on medium heat, then adjust so that the water does not boil too much, does not boil. Otherwise, the beans will boil up into porridge. Cook until tender (until tender). After 15 minutes we check, if they are still hard, then we cook further, but if they have softened, then we reduce the fire so that they do not boil too much.
4) ... Cut the onions into small cubes. Heat two tablespoons of vegetable oil in a frying pan, add the onion and fry over medium heat. We choose the degree of roasting to taste. If the onion is left light, then the pate will turn out with a sweetish aftertaste. If fried hard, the taste will be "rougher", with notes of overcooked onions. In general, we focus on our preferences.
5) ... Transfer the fried onions to a plate. Add oil, heat and fry the carrots until soft. If desired, you can light it and brown it.
6) ... Mix the onions with carrots. Drain the broth from the beans, leave a little in case the pate turns out to be steep and needs to be diluted. Pour the boiled beans into the pan with vegetables. Stir, fry for 5 minutes.
7) ... Transfer the fried vegetables and beans to a blender. We clean the garlic, pour it over the vegetables.
8) ... Using an immersion blender, grind everything until thick homogeneous mass... In cases where it turned out to be very dense, pour in 1-2 tablespoons of decoction from beans or water. Beat again.
9) ... Add salt and pepper to taste. Stir all the ingredients, leave for 10-15 minutes to gain flavor.
10) ... Add spices Provencal herbs, but it is better to put them before chopping with a blender so that the consistency of the pate is uniform.
11) ... After chopping, cool the pâté from beans and vegetables. Serve as a spread of sandwich or as an appetizer.
Recipe number 2. Bean pate with vegetables .
Ingredients:
- Dried beans (1.5 cups)
- Carrots (3 pcs.);
- Onions (2-3 pcs.);
- Vegetable oil (for frying);
- Salt (to taste);
- Garlic (3-4 cloves);
- Ground red pepper (to taste);
- Ground coriander (to taste);
- Dill or parsley greens (to taste).
Cooking process
1) ... Pour the dried beans with hot water and leave for 2-3 hours, then fill with fresh water and cook until the beans soften.
2) ... Rub the carrots on a coarse grater, cut the onions into rings and then fry everything together on vegetable oil.
3) ... We wash the boiled beans, mix with carrots and put on low heat.
4) ... If necessary, add salt, spices to taste, tomato paste, herbs, garlic and simmer for another 30 minutes.
5) ... Cool the finished mass, pass it through a meat grinder or grind it in a blender.
6) ... The resulting paste, if desired, can be seasoned with vegetable oil or mayonnaise.
How to make vegetable bean stew?
Recipe number 1. Vegetable stew with beans .
Ingredients:
- Beans (100 g);
- Eggplant (1 pc.);
- Zucchini (1 pc.);
- Bulgarian pepper (1 pc.);
- Carrots (1 pc.);
- Onions (2 pcs.);
- Garlic (4 cloves);
- Tomato paste (70 g);
- Apple cider vinegar (50 ml);
- Sugar (2 tsp);
- Salt (to taste);
- Greens (to taste).
Cooking process
1) ... Soak the beans in advance (it is advisable to do this at night, and the next day to prepare the dish). After the beans have swollen, drain the water and put the beans in a saucepan, fill with water and put the saucepan on the stove. Bring to a boil and cook until tender, but so that the beans are not boiled. We put the finished beans in a colander.
2) ... Wash the eggplant and zucchini, trim the edges and cut into cubes. Pepper we clean from the stalk and seeds, wash well, cut into cubes.
3) ... Peel the carrots and onions, wash and cut into cubes.
4) ... We put a saucepan on the stove, pour in a little vegetable oil and heat it up, then pour out the carrots, sauté, pour the onions, fry everything until slightly golden brown.
6) ... Meanwhile, take a small bowl, put tomato paste, sugar, vinegar, salt to taste in it, mix. Peel the garlic, wash and pass through a press into a bowl with tomato paste, mix.
7) ... Prepared tomato sauce pour into a saucepan with vegetables, stir, simmer for a couple of minutes and remove from the stove.
8) ... Wash greens, chop and add to vegetables. The vegetable stew with beans can be served.
Recipe number 2. Lentil and soybean stew .
Ingredients:
- Lentils (1 glass);
- Green soy beans (0.75 cups);
- Olive oil (2 tablespoons);
- Red onion (1.5 cups);
- Garlic (3 cloves);
- Canned tomatoes without skin (400 g);
- Lemon juice (6 tablespoons);
- Fresh parsley (1 tbsp);
- Fresh mint (1 tbsp);
- Salt (0.5 tsp);
- Ground cumin (0.5 tsp);
- Ground red pepper (1/8 tsp);
- Ground cinnamon (1/8 tsp);
- Ground garlic (1/8 tsp);
- Lemon wedges (for serving).
Cooking process
1) ... Pour lentils into a large saucepan, fill with water, put on medium heat, bring to a boil. Reduce heat and cook until soft (about 20 minutes). Set aside the boiled lentils.
2) ... Boil the beans in water until soft (about 2 minutes).
3) ... Heat the olive oil in a cast-iron saucepan over medium-high heat, add the onion and garlic, and cook, stirring occasionally (about 6 minutes). Pour boiled lentils, beans, parsley, mint, all the spices into a saucepan and pour lemon juice... Cook the lentil stew for a couple of minutes. Do not forget to stir periodically.
How to cook chicken with beans?
Recipe number 1. Chicken with beans .
Ingredients:
- Chicken fillet (500 g);
- Beans (200 g);
- Bow (1 pc.);
- Carrots (1 pc.);
- Salt and pepper (to taste).
Cooking process
1) ... Soak the beans overnight with plenty of water.
2) ... Cut the chicken into portioned pieces, fry until golden brown.
3) ... Cut the onion into rings, carrots into circles.
4) ... Pass the onions and carrots.
5) ... Boil the beans until tender.
6) ... Put chicken, onions, carrots, beans in a pot in layers, add spices.
7) ... Pour boiling water and close the pot with a lid.
8) ... Preheat the oven to 200 degrees, put a pot in it and simmer until the beans are fully cooked.
9) ... To the table, chicken with beans with herbs or with a lot of broth and slices of bread.
Recipe number 2. Chicken fillet salad with cabbage and beans .
Ingredients:
- Boiled chicken fillet, cut into pieces (3 cups);
- Chinese shredded cabbage (6 glasses);
- Frozen garden beans (1.5 cups)
- Sliced green onions (4 pcs.).
For refueling
- Rice vinegar (2/3 cup);
- Vegetable oil (2 tablespoons);
- Honey (3 tbsp);
- Wasabi pasta (2 tsp);
- Salt (to taste);
- Chopped garlic (2 cloves);
Cooking process
1) ... Mix all the ingredients for the dressing in a small bowl.
2) ... Put the frozen beans in a colander, rinse under cold water so that they are completely thawed. Place a colander over a large bowl to drain the water.
3) ... In a large bowl, mix the garden beans, cabbage, boiled chicken and green onions.
4) ... Pour the dressing over the salad, stir and serve.
How to cook beans stew?
Recipe number 1. Stewed beans with vegetables .
Ingredients:
- Beans (1 glass)
- Carrots (2 pcs.);
- Bow (1 pc.);
- Tomato sauce or pasta;
- Spices (cloves, turmeric, allspice, bay leaf);
- Salt (to taste);
- Sunflower oil (for frying).
Cooking process
1) ... Soak the beans in cold water overnight.
2) ... On the second day, wash the beans to clean water, fill with water, salt and put on fire.
3) ... Fry the onions in a pan until golden brown. Add spices and grated carrots.
4) ... When the carrots are a little fried, add tomato sauce or pasta. Salt.
5) ... Add vegetables to the beans, mix, cook until the beans are ready (30-60 minutes).
6) ... Serve the dish hot, as a main course or as a side dish.
Recipe number 2. Stewed beans .
Ingredients:
- Chicken fillet (1 pc.);
- Onions (2 pcs.);
- Garlic (3 cloves);
- Tomatoes in their own juice (400 g);
- Dry white wine (0.5 cups);
- Tomato paste (3 tablespoons);
- Honey (2 tsp);
- Apple cider vinegar (1 tbsp);
- Beans (150 g);
- Salt (to taste);
- Parsley (1 bunch).
Cooking process
1) ... Soak the beans and boil until tender.
2) ... Over high heat, on olive oil fry chicken fillet diced. Add onion and garlic. Fry for 4-5 minutes.
3) ... Knead the tomatoes and add to the onions in the pan.
4) ... Add wine, tomato paste to this and boil for 5 minutes.
5) ... Add honey and vinegar.
6) ... We transfer the mixture to a heat-resistant dish, add the boiled beans, salt, pepper and simmer at 180 degrees for 30 minutes.
How to cook minced beans?
Recipe number 1. Green beans with minced meat in sesame sauce .
Ingredients:
- Chopped meat(500 g);
- Leguminous beans (500 g);
- Onions (1 pc.);
- Chopped sesame seeds (3-4 tablespoons);
- Lemon or lime juice;
- Water (1.5 cups);
- Salt and pepper (to taste).
Cooking process
1) ... Fry the onion until soft in vegetable oil, add the minced meat and fry until golden brown. Salt and pepper.
2) ... Cut the tails from the beans or beans, cut into 2-3 cm pieces and add to the meat and onions. Fry for about 5 minutes.
3) ... Meanwhile, we dilute ground sesame seeds with water and beat with a whisk, gradually adding water. Salt and pour in lemon juice.
4) ... Pour the sesame sauce into the cauldron and simmer all together until the beans are ready. Add hot water if necessary.
5) ... Serve with rice.
Recipe number 2. Minced meat with beans
Cooking process
1) ... Chop the oil in a frying pan, add chopped onions, garlic and add spices and chili. Fry until golden brown.
2) ... Add the beans and fry for 5 minutes. Then add chopped tomatoes and fry for 5 minutes. Add minced meat.
3) ... Add tomato paste and some water. Salt to taste.
4) ... Simmer until the beans are soft.
5) ... At the end of cooking, add finely chopped celery.
Description
Stewed beans- this is an amazingly tasty dish, very valuable in its nutritional characteristics. Among the variety of fruits of this leguminous plant, a special place is given to fava beans, which are very popular in Italy and other Mediterranean countries. And no wonder, because it is there that this species grows. It is cultivated, and from there this valuable type of beans is distributed throughout the world.
Fava beans are prized in agriculture for their high yields, and in cooking for excellent taste qualities and the ability to get ready nutritious dish quickly, without spending a lot of time on cooking.
Beans of various types are used for cooking vegetable stews, stewed in tomato, used as a protein garnish for meat, especially pork. They go surprisingly well with cabbage. In Italy, however, most often the beans of the type recommended for use in this recipe are served in the form of a casserole cooked with soft cheeses. With the same frequency, culinary specialists prepare young stews using classic recipe which you are currently reading.
The large amount of vegetable protein, minerals and B vitamins makes beans an indispensable food for various groups of the population. Dishes are considered equally useful in the diet of children and adolescents and adults. Beans and legumes are especially popular with athletes and people who adhere to the principles healthy eating, as well as those residents of our country who observe various food restrictions on the days of religious fasts.
Our proposed simple recipe for cooking with step by step photos will help you understand the intricacies of the culinary skills of Italian chefs and teach all chefs how to cook this popular and very tasty dish do it yourself at home. I would also like to note the fact that the recommended dish not only cooks very quickly, but also perfectly saturates, and also allows you to keep the feeling of satiety for a long time. The latter is facilitated by the large amount of fiber contained in beans. This substance has a wide range of effects: it helps the body to rejuvenate and maintains the beauty of hair and skin. Eat beans and be healthy!
Ingredients
-
(fava, 1 kg) -
(1 PC.) -
(1 tbsp.) -
(3 tbsp. L.) -
(taste)
Cooking steps
For a bean dish, prepare the main ingredient. For the preparation of a quality dish, beans are ideal in the milky stage of maturity, when the pods are not dry and heavy in weight. Rinse the pods in warm water and pat dry on a natural fiber towel. Using scissors or a sharp knife, carefully cut the ponytails on the pods, and then remove the tight strip holding the flaps.
Carefully remove the seeds from the pods, and then remove the umbilical cords on them, as shown in the photo.
Place the beans in a colander, then rinse them thoroughly in running water. Leave the container in the sink for a few minutes and let the remaining liquid drain off. The prepared beans should look like in the photo.
In the deep thick-walled skillet heat a few tablespoons of vegetable, preferably refined, sunflower oil and dip the cut into strips into it onion... Fry the onions over medium heat until translucent.
Add the dried bean kernels to the onion, then simmer in the uncovered skillet for three minutes.
Add some hot water to the onions and beans over time. The maximum amount of liquid is one glass. It will depend on the dishes in which you cook the dish. The main thing is that the beans are completely covered with water, and its level is one centimeter higher than the main product. Salt the poured assortment to taste and leave to simmer under the lid for half an hour. You can also cook stewed beans in the multicooker on the stew mode. On the frying or baking mode, you can prepare the onion, and then simmer the beans.
Spoon the cooked beans carefully onto a large platter and cover them with any remaining cooking juice. Season with salt and serve warm beans as a side dish..
Bon Appetit!