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| dry white beans - 500 g |
| own juice- 200 g "> tomatoes in their own juice - 200 g |
| dark beer - 500 ml |
| onion - 1 pc. |
| garlic - 1 clove |
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| Bonduelle |
| Ingredients (10) |
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| 1 can of white beans, 400 g |
| 1 can of red beans, 400g |
| 4-5 celery stalks |
| 1 large onion |
| 1 hot red chili pepper |
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| gastronome |
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| 350 g beef pulp |
| 1 can (400 g) canned red beans |
| 1 sweet red pepper |
| 1-2 chili peppers |
| 1 medium onion |
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| vsmak |
| Ingredients (11) |
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| beans 350 grams |
| bulbs 3-4 pieces |
| garlic 1 head |
| tomato paste 1-2 tbsp. spoons |
| suneli hops to taste |
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| white beans - 200 g |
| olive oil - 250 ml |
| fresh cilantro leaves - 1 handful |
| shrimp peeled in brine - 3 tbsp. l. |
| extra virgin olive oil - 50 ml |
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| misha |
| Ingredients (10) |
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| green beans 200 g |
| chicken breast 200 g |
| egg 1 piece |
| half an apple |
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| edimdoma.ru |
| leo1970 |
| Ingredients (9) |
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| String beans "Helicopter" - 500 g (I have frozen) |
| Red Bell pepper- 1 PC |
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| Onion - 1 pc. (possibly red) |
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| edimdoma.ru |
| GAEA |
| Ingredients (11) |
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| 500 gr. large white beans |
| ½ cup Gaea DOP Kalamata EXTRA VIRGIN olive oil |
| 2 medium red onions |
| 4 garlic cloves |
| 2 glasses of water |
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| butter 50g |
| bacon approx. 100g |
| 3 bell peppers |
| 1-2 green chilies |
| 2 onions |
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| a pinch of red hot pepper |
| ½ teaspoon fresh ginger |
| ½ teaspoon mustard (preferably grainy) |
| 1 teaspoon butter |
| ¼ cup yogurt |
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| Smoked bacon 6 pieces |
| Onion 1.5 cups |
| Barbecue sauce 1.25 cups |
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| Light molasses ¼ cup |
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| Onion 1 head |
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| Garlic 5 cloves |
| Beef broth 1 cup |
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I want to offer a recipe for cooking beans, which I use more often than all other options. Beans are a very capricious product. To be honest, I translated it a lot until I learned how to cook correctly and tasty.
It is important that the beans do not boil, do not crack and remain whole during the cooking process. At the same time, it should be soft and juicy. The proposed recipe is the basis of all the dishes that I cook from beans. I cook it exactly as described in the recipe.
I note that the beans should be salted only at the end of cooking, but not during the primary cooking. This not only affects the taste, but also appearance finished beans. As for, I advise you to choose them according to your own taste. I like it when stewed beans are spicy.
Cooking steps:
1) First wash the beans and pour cold water. Leave to swell for 1.5 hours. After the water is drained and re-fill the beans with water, cover with a lid and leave at room temperature swell for 12 hours. When the beans are swollen enough, you can start cooking them. It should be cooked over medium heat until half cooked and constantly monitor so that the beans are not overcooked, remain whole.
2) Now let's prepare the carrots with spices. Carrot rubbed on a grater. After spices are added to it: black and white ground pepper, black peppercorns, red ground pepper, allspice, coriander, mustard grains, suneli hops, bay leaf. We also water it vegetable oil- very little.
4) Add the beans to the vegetables along with the liquid that formed during cooking. Pour in water to cover by 2 cm. As soon as the stew boils, salt to taste and then simmer until tender over low heat.
Ingredients:
Beans 500 g, onions 3-4 pcs., carrots (large) 2-3 pcs., vegetable oil 50 ml, spices and salt to taste.
Moreover, they require cooking, as they contain toxins that are destroyed even with fast cooking.
In this article, we bring to your attention recipes for beans. You can not only get step by step instructions, but also see photos of bean dishes, namely: vegetable soup with beans, curry and stewed beans with vegetables, spicy beans and many others.
cooking beans
Before you start cooking the beans, cut off the tops and tails, remove the veins from the edges of the valves. Cut into thin strips or diagonally. The chunks will take longer to cook, but won't fall apart when fried quickly. Those beans that do not cut well will not be required in bean recipes - they will have to be thrown away, because they will remain tough after cooking.
Use a few tips that are basic to all bean recipes.
Steamed multi-flowered beans.
Steam or boil in lightly salted water for 4-7 minutes depending on harvest time and softness of the beans.
Frying with constant stirring.
Cut the pods diagonally into 1 cm pieces. Fry in vegetable oil over high heat for 3-4 minutes until golden but slightly harsh. Salt, pepper.
Boiled multi-flowered bean seeds:
- Boil fresh seeds in water for 3-4 minutes until soft.
- Boiled dried seeds
- Soak overnight, change water. Cook over high heat for 10 minutes, then another hour over low heat until soft.
Multicolor Bean Recipes with Photos
Bean stew with vegetables.
Great as a side dish with fried chicken and lamb chop. Bean stew with vegetables can be served even with meaty fish.
For 4 servings:
- 1 bulb
- 3 art. spoons of olive oil
- 1 clove of garlic
- 500 g beans
- 4 large tomatoes
- salt, black pepper
Lightly sauté the chopped onion in half the oil over low heat until soft but not discolored. At the last minute, add minced garlic.
Cut the beans into thick pieces and quickly fry in the remaining oil for 15-20 minutes, stirring constantly. Add peeled tomatoes and some water. Season with salt and pepper, stirring constantly, bring to a boil and let simmer until the beans are soft.
Curry with multiflowered beans and sweet potatoes
Curry with beans is an Indian dish ( vegetable garnish or light dinner if served with naan bread).
For 4 servings:
- 1 st. a spoonful of vegetable oil
- 2 hot peppers Chile
- 4 garlic cloves
- piece of ginger 2.5 cm long
- 1/2 teaspoon fennel seeds
- 1 teaspoon each of ground coriander, turmeric and garam masala (Indian seasoning)
- 1 sweet potato
- 300 g beans
- 200 ml coconut milk
Heat the oil over medium heat in a deep frying pan and stir-fry the chopped chili, garlic, ginger, fennel and spices until softened and fragrant.
Add diced sweet potato, beans, stir, pour coconut milk. Stir again, cover and simmer for 15 minutes on low heat.
Remove the lid and let it simmer for another 10 minutes. Make sure the vegetables are soft and serve.
Recipe for vegetable soup with beans
In vegetable bean soup, you can change vegetables, replacing one with another, but in the same quantity and of the same type. This soup is more like a broth than a thick stew. You can also omit the red pesto in this vegetable bean soup recipe, but it makes the taste more interesting.
For 4 servings:
- 1 large onion
- 2 tbsp. spoons of olive oil
- 2 carrots
- 2 celery stalks
- 150 g bean pods
- 1 zucchini
- 1 l vegetable broth
- 100 g pasta (curly pasta)
- 100 g green beans, fresh or canned
- salt, black pepper
- 2 tbsp. spoons of red pesto
Lightly sauté the chopped onion in oil over low heat for 5 minutes until soft but not discolored. Put the chopped carrots and celery there and fry, stirring, for another minute. Then put the chopped pods and zucchini, pour the broth, put pasta and flacon beans.
Bring to a boil and cover with a lid. The soup should simmer for about 20 minutes until the vegetables are tender. Add salt and pepper. Serve with a little pesto on each plate and stir it around.
spicy bean recipe
For 4 servings:
- 400 g beans
- 5 stalks of onion
- 3 art. tablespoons of vegetable oil
- 2 cloves of garlic
- salt, black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cumin (zira)
- 1 teaspoon ground coriander juice of half a lemon
When cooking spicy beans cut the shoulder blades of the beans into thick pieces, cut the onion diagonally and fry everything in oil, stirring constantly, over high heat for 2 minutes. Add minced garlic, salt, pepper and spices, reduce heat to medium and stir for 3 more minutes. Also, the recipe for spicy beans provides for the presence lemon juice- a minute after adding it, the dish can be served on the table.
Src="/380/2013_3/tushenaja-fasol-ostraja/tushenaja-fasol-ostraja-2-280pech.jpg" alt="(!LANG:1) First wash the beans and cover with cold water. Leave to swell for 1.5 hours After the water is drained and re-fill the beans with water, cover with a lid and leave to swell at room temperature for 12 hours. whole.
" width="280">!}
1) First wash the beans and pour cold water over them. Leave to swell for 1.5 hours. Then drain the water and refill the beans with water, cover with a lid and leave to swell at room temperature for 12 hours. When the beans are swollen enough, you can start cooking them. It should be cooked over medium heat until half cooked and constantly monitor so that the beans are not overcooked, remain whole.
Src="/380/2013_3/tushenaja-fasol-ostraja/tushenaja-fasol-ostraja-3-280pech.jpg" alt="(!LANG:2) spices: black and white ground pepper, black peppercorns, red ground pepper, allspice, coriander, mustard grains, suneli hops, bay leaf.We also pour it with vegetable oil - quite a bit.
" width="280">2) Теперь подготовим морковь со специями. Морковка трется на терке. После к ней добавляются специи: черный и белый молотый перец, перец черный горошком, красный молотый перец, душистый перец, кориандр, горчица в зернах, хмели-сунели, лавровый лист. Также поливаем ее растительным маслом – совсем немного.!}
Src="/380/2013_3/tushenaja-fasol-ostraja/tushenaja-fasol-ostraja-5-500pech.jpg" alt="(!LANG:4) Add the beans to the vegetables along with the liquid that formed during cooking. Pour with water to cover by 2 cm. As soon as the stew boils, salt to taste and then simmer until tender over low heat.
" width="500">!}
