Especially for those who fast, I will tell you how to cook (stew) legumes correctly. This is not such a simple process as cooking, for example, rice or buckwheat. Legumes are very capricious and require a specific approach.

The most important condition is a gradual, uniform and very slow increase in temperature. Otherwise, the protein contained in the grains will curdle, and the legumes will turn out to be tough, tasteless. It is to prevent this effect that culinary techniques such as pre-soaking are used.

Why soak beans? Soaked grains increase in volume and mass, which means that the proportion of heat supplied to each unit of bean weight decreases. Accordingly, heating is slower.

What water to soak in? V cold water. Beans - for 10-12 hours, peas - for 6-8 hours, chickpeas (or lamb peas) - for 6 hours, gray (or Baltic) peas - for 4-5 hours, black beans - for 4 hours, mung - for 2 hours, lentils - for 8 hours. Water should cover the grains by 1 centimeter. Soaking legumes for a long time is not necessary, as this can make them sour.

Taste soaked and not soaked legumes after cooking will be different. The soaked bean broth 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 pre-soaking will retain the “normal” specific pea smell familiar to most. This difference in taste will come from the fact that in the process of soaking the top film always comes off the legumes, imperceptible, dried up to each pea, which is the source of the "pea" smell.

water in which legumes were soaked, drained because it has an unpleasant aftertaste.

What water to cook in? Soaked grains are boiled in fresh water. Ideally, the water should be soft, as beans boil more slowly in hard water.

Need to cook beans with constant stirring. What for? So that the contents of the pan are heated evenly.

Cooked legumes 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 will immediately curl up, like in a hard-boiled egg. If the beans or peas are cooked, and the water remains, you just need to drain it, but it is better to let it boil itself by opening the lid of the pan, but in no case increasing the heat. Leave water for soups.

Attention! Beans must be cooked until completely soft, as undercooked beans contain toxic substances.

When to add salt? At the end of cooking, as beans cook much longer in salt 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 larger the grains of the beans, the more carefully these rules must be observed. For example, large beans, if cooked incorrectly, are easier to spoil than peas, especially crushed ones. Exception - fresh frozen green pea, which is cooked without defrosting, immediately throwing into boiling water.

Beans are a valuable crop with a mass useful properties and excellent taste. In terms of nutritional value, it occupies one of the first places among vegetables. Main the nutritional value of this culture lies in the high content of proteins in it. They are the main sources of vegetable protein, and therefore form the basis of a vegetarian diet. For the same reason, beans are necessary 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, people who are overweight can freely include this product in their diet.

Bean recipes exist in different form- 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.

The content of the article:

How to make bean soup?

Recipe #1. Soup with green beans .

Ingredients:

• Green beans (0.5 l can);
• Carrots (100 g);
• Onion (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 the broth

• Chicken (500 g);
• Bay leaf (2 pcs.);
• Peppercorns (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 out the finished chicken from the broth, let it cool and free it from the bones. Cut into smaller pieces and return to the broth.

2) . Peel and cut the potatoes into cubes and add to the broth together with the washed beans.

3) . Cut the carrots into pieces, and the pepper small cubes. Add to the broth to the potatoes and. Cook over moderate heat for 20 minutes. On a creamy fire, pass finely chopped onions, add spices. Add to soup, salt to taste and bring to a boil. Add finely chopped greens.

4) . Pepper the soup in a bowl with freshly ground pepper and serve.

Recipe #2. Bean soup with pork .

Ingredients:

• Pork (600 gr.);
• Carrots (1 pc.);
• Onion (1 pc.);
• Sweet pepper (1 pc.);
• Garlic (3 cloves);
• Potatoes (3 pcs.);
• Canned corn (0.5 cans);
• Lentils (0.5 cup);
• Beans (0.5 cup);
• Tomato - puree (3 tablespoons).

Cooking process

1) . In a saucepan with a capacity of at least 3 liters, lay out the processed meat. 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 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. We cut the potatoes into cubes, about a centimeter each, cut the onion into small pieces, rub the carrots on a grater. We cut off the stalk of sweet pepper, remove the core with seeds and chop it into small strips. Mince the peeled garlic with a knife.

5) . We take out the meat from the prepared broth, cool it a little and cut it into portioned pieces, run it back into the broth.

6) . Add pieces of potatoes, pour out the beans and lentils boiled until half cooked. Adding Bell pepper and cook all the vegetables until cooked, at the weakest boil.

7) . We put a small frying pan on the fire, pour in a large number of refined oil and slightly warm it. Saute chopped onion until transparent. Add grated carrots and continue to sauté together with onions until amber. Dilute tomato paste in half a glass of broth and pour into a frying pan. Stir, simmer for 10 minutes, stirring occasionally.

8) . After the potatoes and beans 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 bean salad?

Recipe #1. Chicken fillet salad with cabbage and beans .

Ingredients:

• Chicken fillet cut into pieces (3 cups);
• Frozen beans (1.5 cups);
• Green onion (4 pcs.).

For refueling

• rice vinegar (2/3 cup);
• Vegetable oil (2 tablespoons);
• Honey (3 tablespoons);
• Wasabi paste (2 tsp);
• Salt (0.25 tsp);
• Minced garlic (2 cloves).

Cooking process

1)

2) . Put the frozen beans in a colander, rinse under cold water so that they completely thaw. Place a colander over a large bowl to drain the water.

3) . In a large bowl, mix the beans, cabbage, boiled chicken and green onions.

4) . Drizzle dressing over salad, stir and serve.

Recipe #2. Salad with beans and meat .

Ingredients:

• Pork (500 g);
• canned beans(450 g);
• Cucumbers (1 pc.);
• Tomatoes (300 g);
• Red onion (2-3 pieces);
• 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 meat pieces and pat dry. Rub on all sides with salt and spices for meat.

2) . Heat some vegetable oil in a frying pan and put the meat here. Fry over medium heat until done.

3) . Drain the canned beans in a colander and pat dry.

4) . Peel and cut the onion.

5) . My cucumber and avocado, dry and thinly sliced.

6) . To prepare the dressing, pass the garlic through a press. We combine it with olive oil and squeeze the 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) . We pour dressing.

9) . Cut the cooked pork pieces into slices and lay them on top. If desired, you can sprinkle fresh herbs on top.

How to cook beans in tomato?

Recipe #1. Beans in tomato sauce .

Ingredients:

• Beans (350 gr.);
• Tomatoes (4 pcs.);
• Onion (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 chop the tomatoes in a blender.

3) . Peel the onion and garlic and also grind in a blender.

4) . Saute 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 side dish for 7 minutes.

Recipe #2. Beans in tomato sauce .

Ingredients:

• Legumes (chickpeas, green lentils, beans, 300 g);
• Onion (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 branches);
• Salt (to taste).

Cooking process

1) . We combine all the legumes in advance and soak them in water overnight.

2) . We heat the oven to 200 degrees.

3) . Finely chop the onion and put it in a heat-resistant form, pour over with olive oil. We put in the oven for 4-5 minutes.

4) . We take out the onion from the oven, add the tomatoes in their own juice and chopped garlic. We drain the water from the beans, transfer them to a heat-resistant form, add tomato paste, sugar, salt, suneli hops and pour water in such a way as to completely cover the beans. 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 cover, add green peas, cilantro, tarragon and basil leaves to the mold (leave 1 sprig each for decoration). Reduce the temperature to 160 degrees and bake for another 20-30 minutes until all the legumes are fully cooked.

7) . Arrange on plates, decorate with tarragon and basil leaves and serve.

How to make bean paste?

Recipe #1. Pasta with beans, parsley, onion and cheese .

Ingredients:

• small pasta(230 g);
• Frozen garden beans (1.5 cups);
• Fresh chopped parsley (1 cup);
• Chopped green onion (1 bunch);
• Olive oil (0.25 cups);
• Parmesan cheese, grated (0.75 cups);
• Lemon zest, grated (0.5 tsp);
• Salt (to taste);
• Ground black pepper (to taste).

Cooking process

1) . Boil the pasta in salted water until tender, according to package instructions. In the last couple of minutes until ready, add the beans to the pot with the boiling pasta. Then we throw the pasta with beans into a colander, let the water drain.

2) . We put the pasta back into the empty pot in which it was cooked. Add parsley, onion, butter, parmesan, lemon peel, salt, pepper and mix.

3) . We serve ready-made pasta to the table in portioned plates.

Recipe #2. bean paste"Anko".

Ingredients:

• Adzuki beans (200 g);
• Sugar (200-250 g);
• Edible salt (to taste).

Cooking process

1) . Wash the beans thoroughly and remove spoiled beans from the total adzuki mass. We put the beans in a saucepan and pour filtered water in a ratio of 1 to 3 (one part adzuki and three parts water).

2) . We send the pot with beans to the stove. As soon as the water boils, we throw the beans into a colander, after which they are filled with water again (in the same proportions) and returned 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 bowl, since we still need it.

3) . Pour half of the required amount of sugar into the pan with adzuki and send it to a slow fire for 10 minutes.

4) . As soon as the sugar has melted, rub the entire contents of the pan with a wooden spoon and pour out the second half of the required amount of sugar. All components are thoroughly mixed. You should end up with a thick puree.

5) . We leave "Anko" on the stove for another 10-15 minutes, constantly stirring. Readiness can be determined by a characteristic dark shade. In cases where the paste turned out to be too thick, then dilute with the water in which the beans were cooked. At this stage, you can salt.

6) . Cool Anko and serve.

How to cook beans with meat?

Recipe #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 and soak in cold water for 12 hours. Then boil for 2 hours or in a pressure cooker - 40 minutes.

2) . We cut the meat into small cubes and fry in sunflower oil until a light appetizing crust, add diced onion and carrots cut into long strips. Add salt and pepper to taste.

3) . Close the 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. In cases where the meat is not ready yet, then 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 greens.

Recipe #2. Rack of lamb with beans, rosemary and mint .

Ingredients:

• Rack of lamb on 8 ribs (1 pc.);
• Olive oil (1/2 tbsp);
• Rosemary (several branches);
• Salt (to taste);
• Broth (decoction) vegetable (2/3 cup);
• Redcurrant jam (1 tsp);
• Flajoule beans or beans (400 g);
• Mint leaves (1 squeeze).

Cooking process

1) . Preheat the oven to 200 degrees. Brush the meat over the entire surface with olive oil, sprinkle with cut rosemary leaves, salt and pepper. Roast the lamb in the oven for 30-40 minutes, until desired doneness.

2) . Take the rack of lamb out of the oven and keep it warm while the beans cook. We put thick-walled dishes for baking on a large fire, pour in the vegetable broth, bring to a boil. Reduce the heat, add currant jam, stir until dissolved, then add the washed beans and simmer, stirring, 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 caviar from beans?

Recipe #1. Green bean caviar .

Ingredients:

• Green beans (400 g);
• Chopped dill (2 tablespoons);
• Fresh chopped basil (1 tbsp)
• Garlic (2 cloves);
• Olive oil (3 tbsp);
• Salt, pepper (to taste).

Cooking process

1) . We turn the boiled green beans in a blender or simply grind with a fork. Add dill, basil, garlic (passed through a press), salt, pepper. Whisk again until smooth, but not completely mashed.

2) . We serve caviar from beans on toasted slices of bread, smeared with melted or curd cheese.

3) . Store in the refrigerator in a tightly sealed container.

Recipe #2. Caviar from soybeans with nuts .

Ingredients:

• Chopped nuts (1/2 cup);
• Onion (2 pcs.);
• Vegetable oil (5 tablespoons);
• Lemon juice (2 s.l);
• Salt, pepper (to taste).

Cooking process

1) . Boiled soybeans, onions and nuts are passed 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 #1. Spicy bean garnish .

Ingredients:

• Beans, pods (2 kg);
• Olive oil (60 g);
• Fresh pepper (1 pc.);
• Garlic (1 clove);
• Salt, 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” of each pod, open them and take out the fruits, and put them aside. They can be used to prepare another dish, such as 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 under cold water.

6) . Dry from excess water and cut each pod into 3-4 pieces.

7) . Pour a little olive oil into the pan, add a clove of peeled and cut in half garlic and warm it up to flavor the oil. As soon as the garlic begins to turn yellow, remove it and add pieces of bean pods. Stir and heat for a few more minutes.

8) . Cut along fresh pepper, remove the seeds and cut into strips, then add to the pieces of the pods. 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 has completely evaporated, do not forget to stir occasionally.

10) . A spicy side dish of bean pods is ready.

Recipe #2. Bean pods in milk sauce .

Ingredients:

• Milk sauce of medium density (50 g);
• Salt, pepper (to taste);
• Water;
• Green bean pods (190 g);

Cooking process

1) . We clean the veins from the bean pods. Wash and cut into diamonds.

2) . Pour into boiling salted water and cook with the lid open for 20-25 minutes.

3) . We recline 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 everything up well.

How to cook borscht with beans?

Recipe #1. Lenten borscht with beans .

Ingredients:

• Potatoes (4-5 pieces);
• Onion (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) . Peeled vegetables (onions, bell peppers, carrots, beets) cut into strips.

2) . Cut potatoes into small cubes.

3) . We chop the cabbage.

4) . We heat the pan with vegetable oil and put the chopped onion into it, fry it over low heat until transparent (about 10 minutes). Don't forget to stir so nothing burns.

5) . While the onion is fried, we throw the potatoes into the pan 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 Bay leaf, reduce the heat, cover with a lid (leave a gap for steam to escape) and cook for 20 minutes.

8) . While the potatoes are cooking, 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 carrots to the pan and mix well.

10) . Immediately after mixing, add the beets, mix and cook for 10 minutes. Add salt to taste and 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 the pan), mix.

12) . Together with tomato juice Cook the roast for another 5-10 minutes.

13) . In the meantime, vegetables are cooked in a saucepan, in connection with which we throw cabbage here. We cook it for 5 minutes.

14) . After the cabbage, add the frying to the pan, bring to a boil and try, add sugar if necessary. And in conclusion, add finely chopped greens and garlic squeezed through a press into the borscht. To enhance the taste, you can add 1 tablespoon of dry paprika. Everything must boil.

15) . Cover the borscht with a lid, turn off the heat and let it stand for 15-20 minutes.

Recipe #2. Borscht on beans .

Ingredients:

• Red beans (150-200 gr);
• Carrots (1 pc.);
• Beets (1 pc.);
• Onion (1 pc.);
• Bulgarian pepper (1 pc.);
• Peppercorns (to taste);
• Tomato paste (3 tablespoons);
• Potatoes (3 pcs.);
• Cabbage (100 g);
• Greens (to taste);
• Salt, pepper (to taste).

Cooking process

1) . Soak the beans for 6-8 hours, then add to the pan. Fill with water (1/3) and bring to a boil and cook a little.

2) . We clean the beets and carrots. We cut the beets into cubes, carrots into crescents.

3) . Then we clean the onion and cut into cubes.

4) . Pour water into the pan and add beets and carrots and peppercorns.

5) . Add the onion to the pan and fry until translucent.

6) . Cut the red bell pepper into cubes and add to the pan with the onion.

7) . In a separate bowl, dilute 3 tablespoons of tomato paste with a glass of water. We mix. During boiling, a foam forms, which must be removed.

8 ). Add the tomato paste to the pan with the peppers and onions. Simmer over medium heat until the pasta comes to a boil (about 5 minutes).

9) . Potato cut into cubes.

10) . Finely chop the cabbage and add to the pot. Cook for about 5-7 minutes, stirring occasionally.

11) . We finely chop the greens.

12) . Add the roast and herbs to the pot. Cook for about 10 minutes over low heat, after which you can serve.

How to cook bean porridge?

Recipe number 1. Porridge made from adzuki beans and barley.

Ingredients:

• Dried red dates (3 pcs.);
• Barley (20 gr);
• Adzuki beans (30 gr);
• Rice (50 gr);
• Water (1.5 liters).

Cooking process

1) . Wash 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 barley, adzuki beans, rice and dates. Reduce the 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);
• Onion (1 pc.);
• Favorite spices (to taste);
• Salt (to taste);
• Vegetable oil (for frying).

Cooking process

1) . Wash the mung beans thoroughly and pour water in a saucepan. 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 done.

4) . Heat vegetable oil in a dry frying pan. Add diced onion, stir and fry until lightly browned.

5) . We shift the onion into porridge, pour in a little water and mix. We warm up on small fire, after which you can serve it to the table.

How to cook bean paste?

Ingredients:

• Dry beans (1 cup);
• Carrots (2 pcs.);
• Onion (3 pcs.);
• Vegetable oil (5 tablespoons);
• Salt (to taste);
• Garlic (6-7 large cloves);
• Black ground pepper (to taste);
• Water and vegetable broth (1-2 tablespoons).

Cooking process

1) . Soak beans for 10-12 hours in cold water. When soaking, it is advisable to change the water a couple of times.

2) . We clean the beans before cooking. Soaked skin is easy enough to remove, like with boiled potatoes.

3) . After cleaning, wash the beans and fill them with cold water, closing by 3-4 cm. We put the pan on medium fire, after which we adjust it so that the water does not boil much, does not boil. Otherwise, the beans will boil into a mess. Cook until cooked (until soft). After 15 minutes, we check, if they are still hard, then cook further, but if they soften, then we reduce the fire so that they do not boil too much.

4) . Onion cut into small cubes. In a frying pan, heat two tablespoons of vegetable oil, pour the onion and fry over medium heat. We choose the degree of frying to taste. If the onion is left light, then the pate will turn out with a sweetish aftertaste. If fried too much, the taste will be "rougher", with hints of overcooked onions. In general, we focus on our preferences.

5) . Transfer the fried onion to a plate. Add oil, heat up and fry the carrots until soft. If desired, you can lightly brown it.

6) . Mix onions with carrots. Drain the broth from the beans, leave a little in case the pate turns out to be cool and needs to be diluted. Pour the boiled beans into the pan with vegetables. Mix, fry for 5 minutes.

7) . Transfer the fried vegetables and beans to a blender. We clean the garlic, pour it into the vegetables.

8) . With an immersion blender, grind everything to a thick homogeneous mass. In cases where it turned out to be very dense, pour in 1-2 tablespoons of a decoction of beans or water. Whisk again.

9) . Add salt and pepper to taste. Mix all the ingredients, leave for 10-15 minutes to gain flavor.

10) . We add Provencal herbs from spices, but it is better to put them before grinding with a blender so that the consistency of the pate is homogeneous.

11) . Cool the bean and vegetable pate after grinding. It can be served as a sandwich spread or as an appetizer.

Recipe #2. Bean paté with vegetables .

Ingredients:

• Dried beans (1.5 cups);
• Carrots (3 pcs.);
• Onions (2-3 pieces);
• 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 dried beans hot water and leave for 2-3 hours, after which we fill it with fresh water and cook until the beans soften.

2) . We rub the carrots on a coarse grater, cut the onion into rings, and then fry everything together on a vegetable oil.

3) . We wash the boiled beans, mix with carrots and put on a slow fire.

4) . If necessary, add salt, spices to taste, tomato paste, herbs, garlic and simmer for another 30 minutes.

5) . We cool the finished mass, pass it through a meat grinder or grind it in a blender.

6) . The resulting pate, if desired, can be seasoned with vegetable oil or mayonnaise.

How to cook vegetable stew with beans?

Recipe #1. Vegetable stew with beans .

Ingredients:

• Beans (100 g);
• Eggplant (1 pc.);
• Zucchini (1 pc.);
• Bulgarian pepper (1 pc.);
• Carrots (1 pc.);
• Onion (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) . We soak the beans in advance (it is advisable to do this at night, and prepare the dish the next day). After swelling of the beans, drain the water and transfer the beans to the pan, fill with water and put the pan on the stove. Bring to a boil and cook until the beans are tender but not overcooked. Dump the cooked beans into a colander.

2) . My eggplant and zucchini, cut off the edges and cut into cubes. We clean the pepper from the stalk and seeds, wash it 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 the carrots, sauté, pour the onion, fry everything until slightly golden.

6) . In the meantime, take a small bowl, put in it tomato paste, sugar, vinegar, salt to taste, mix. We clean the garlic, wash it and pass it through a press into a bowl with tomato paste, mix.

7) . Prepared tomato sauce pour into a saucepan with vegetables, mix, simmer for a couple of minutes and remove from the stove.

8) . Wash greens, chop and add to vegetables. Vegetable stew with beans can be served at the table.

Recipe #2. Lentil and Soybean Ragout .

Ingredients:

• Lentils (1 cup);
• green soy beans (0.75 cups);
• Olive oil (2 tablespoons);
• Red onion (1.5 cups);
• Garlic (3 cloves);
• Canned tomatoes without skins (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) . V large saucepan pour the lentils, fill with water, put on medium heat, bring to a boil. Reduce heat and simmer until soft (about 20 minutes). Set aside the boiled lentils.

2) . Boil the beans in water until soft (about 2 minutes).

3) . In a cast iron saucepan over medium strong fire Heat the olive oil, spread the onion and garlic, cook stirring (about 6 minutes). Pour boiled lentils, beans, parsley, mint, all spices into a saucepan and pour lemon juice. Cook the stew with lentils for a couple of minutes. Don't forget to stir occasionally.

How to cook chicken with beans?

Recipe #1. Chicken with beans .

Ingredients:

• Chicken fillet (500 g);
• Beans (200 g);
• Onion (1 pc.);
• Carrots (1 pc.);
• Salt, pepper (to taste).

Cooking process

1) . Soak beans overnight large quantity water.

2) . Cut the chicken into portions, fry until golden brown.

3) . Cut the onion into rings, carrots into circles.

4) . Saute onions and carrots.

5) . Boil the beans until tender.

6) . We put chicken, onions, carrots, beans in layers in a pot, add spices.

7) . Pour boiling water and close the pot with a lid.

8) . Preheat the oven to 200 degrees, put the pot in it and simmer until fully prepared beans.

9) . To the table chicken with beans with greens or with a lot of broth and slices of bread.

Recipe #2. Chicken fillet salad with cabbage and beans .

Ingredients:

• Chicken fillet boiled sliced(3 glasses);
• Chinese shredded cabbage (6 cups);
• Frozen garden beans (1.5 cups);
• Chopped green onion (4 pcs.).

For refueling

• rice vinegar (2/3 cup);
• Vegetable oil (2 tablespoons);
• Honey (3 tablespoons);
• Wasabi paste (2 tsp);
• Salt (to taste);
• Chopped garlic (2 cloves);

Cooking process

1) . Mix all ingredients for the dressing in a small bowl.

2) . Put the frozen beans in a colander, rinse under cold water so that they completely thaw. Place a colander over a large bowl to drain the water.

3) . In a large bowl, mix the beans, cabbage, boiled chicken and green onions.

4) . Drizzle dressing over salad, stir and serve.

How to cook stewed beans?

Recipe #1. Stewed beans with vegetables .

Ingredients:

• Beans (1 cup);
• Carrots (2 pcs.);
• Onion (1 pc.);
• Tomato sauce or paste;
• Spices (cloves, turmeric, allspice, bay leaf);
• Salt (to taste);
• Sunflower oil (for frying).

Cooking process

1) . Soak beans overnight in cold water.

2) . On the second day, wash the beans to clean water, pour water, salt and put on fire.

3) . Fry the onion 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 #2. stewed beans .

Ingredients:

• Chicken fillet (1 pc.);
• Onion (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) . On high fire, olive oil fry chicken fillet diced. Add onion and garlic. We fry 4-5 minutes.

3) . Mash the tomatoes and add to the onions in the pan.

4) . Here we add wine, tomato paste and boil for 5 minutes.

5) . Add honey and vinegar.

6) . We transfer the mixture to a heat-resistant dish, add boiled beans, salt, pepper and simmer at 180 degrees for 30 minutes.

How to cook beans with minced meat?

Recipe #1. Green beans with minced meat in sesame sauce .

Ingredients:

• Chopped meat(500 g);
• String beans (500 g);
• Onion (1 pc.);
• Crushed sesame (3-4 tablespoons);
• Lemon or lime juice;
• Water (1.5 cups);
• Salt, pepper (to taste).

Cooking process

1) . Fry the onion until soft in vegetable oil, add minced meat and fry until golden brown. Salt, pepper.

2) . Cut the tails from beans or beans, cut into 2-3 cm pieces and add to the meat with onions. Fry for about 5 minutes.

3) . In the meantime, dilute the ground sesame seeds with water and beat with a whisk, gradually adding water. Salt and add 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 at the table.

Recipe #2. Minced meat with beans

Celery (1 bunch);

Curry (1 tsp);

Ground cumin (1 tsp);

Ground paprika (1 tsp);

Salt (to taste);

Vegetable oil.

Cooking process

1) . We split the oil in a frying pan, add finely chopped onion, garlic and add spices and chili peppers. Fry until golden brown.

2) . Add beans, fry for 5 minutes. Then add finely chopped tomatoes and fry for 5 minutes. Add mince.

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 a surprisingly tasty and very valuable dish in terms of 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 bean is distributed throughout the world.

Fava beans are valued in agriculture for their high yield, and in culinary - for their excellent taste qualities and the ability to get a ready-made nutritious meal quickly, without spending a lot of time on cooking.

Beans of various types are used for cooking vegetable stew, stewed in tomato, used as a protein garnish for meat, especially pork. They go amazingly well with cabbage. In Italy, most often, the beans of the species 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 stewed beans, using classic recipe which you are currently reading.

A large amount of vegetable protein, minerals and B vitamins makes beans an indispensable product for various population groups. Dishes are considered equally useful in the nutrition of children and adolescents, as well as 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 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 with your own hands 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 maintain a feeling of satiety for a long time. The latter is facilitated by a large amount of fiber contained in beans. This substance has a wide range of effects: it helps the body to rejuvenate and allows you to maintain the beauty of hair and skin. Eat beans and be healthy!

Ingredients

• 
  (fava, 1 kg)
• 
  (1 PC.)
• 
  (1 st.)
• 
  (3 tablespoons)
• 
  (taste)

Cooking steps

To prepare a dish of beans, prepare the main component. For the preparation of a quality dish, beans in the stage of milky maturity are ideal, 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 off the tails on the pods, and then remove the tight strip holding the valves.



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 and then rinse thoroughly under running water. Leave the container for a few minutes in the sink and allow any remaining liquid to drain. Prepared beans should look like in the photo.



In a deep thick-walled pan, heat a few tablespoons of vegetable, better refined, sunflower oil and dip the chopped onion into it. Fry the onion over medium heat until translucent.



Add the drained bean kernels to the onion, and then simmer them in an uncovered pan for three minutes.



After the time is up, add some hot water to the onions and beans. 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 a centimeter higher than the main product. Salt the filled assortment to taste and leave to stew under the lid for half an hour. You can also cook stewed beans in a slow cooker on the stewing mode. On the same frying or baking mode, you can prepare the onion, and then stew the beans.



Spoon the finished beans onto a large platter and pour over the remaining juice from cooking. Season with salt if needed and serve the stewed beans warm as a side dish..



Bon Appetit!