What can be cooked from beans - 9 recipes

It may seem strange, but not every housewife cooks beans. Many do not even realize that in addition to the usual soup or borsch, it can be easily to cook very popular dishes in other countries.

Beans are a godsend for a true vegetarian. In composition, it can easily replace even meat. It is dark, light, red, green, asparagus. In one dish, mixing different types is not worth it because of the different taste and cooking time.

How to make green beans

String beans a formidable weapon in weight loss at home. It contains useful substances, proteins, vitamins. It is sold in almost any grocery store in small frozen packets.

It is easy to prepare, but it turns out a dish that can be immediately served on the table or garnished with other treats.

Cook

1. Pour a package of green beans into a pan. Add water to the top, salt, cook under the lid for about ten minutes.
2. Strain off water, pour a couple of tablespoons of vegetable or butter.

Boiled is a great solution for people who are constantly hungry. If you are worried about the figure, do not be afraid, such a dish will not bring harm.

Stew

1. Pour oil into a clean frying pan, pour out frozen pods, salt, mix, lightly fry.
2. Pour half a glass of water, cover the dishes, simmer no more than 10 minutes.

If you like more savory dishes, pay attention to the following recipe.

With garlic and tomatoes

1. Boil one packet of pods according to the classic recipe.
2. Dip two medium tomatoes in boiling water for a few minutes, then remove and remove the skin.
3. Chop a small onion and fry in a pan.
4. While the onions are fried, cut the tomatoes into cubes, and a little later pour them into the pan. Fry for about 3 minutes.
5. Cut the boiled pods into small pieces and send to the pan to the vegetables. At this point, salt and pepper, continue frying for 5 minutes.
6. Chop two cloves of garlic with several sprigs of dill, pour into a skillet.
7. Mix thoroughly and turn off the stove. Let it brew under a lid for about a quarter of an hour.

Cooking Delicious Red Beans

According to nutritionists, beans should be included in everyone's diet, because it is a source of protein, vitamins, amino acids, antioxidants. The treats prepared from this product are nutritious and contribute to improving well-being and preserving beauty.

• Pour red beans overnight with cold water. During the night they swell, which will reduce the cooking time. Plus, various toxins will be removed.
• In the morning, when you start cooking, drain the water, rinse it well.
• Sent to the pan. Here we pour half a glass of water. After boiling, we change the water, add salt to taste, continue cooking until it becomes soft. Stir all the time and add water.
• When boiled, drain the excess water and add two tablespoons of vegetable oil. Covering the pan with a lid, continue the stewing.
• We clean the onions and carrots, sprinkle vegetables with cool water, cut into cubes.
• Processed vegetables are sent to the pan, simmer until tender.
• It remains to crush the herbs and garlic, add to the pan.

I didn’t soak the beans before, so cooking took a lot longer. Such a little trick that my mother told me completely changed the situation.

Asparagus Bean Recipes

Asparagus beans are tasty and healthy. Based on boiled pods, you can cook a lot of dishes. Enough 15 minutes of cooking in slightly salted water. Then the water is drained, and the beans are used for further cooking.

Salad

1. Take half a kilogram of boiled asparagus bean, half an onion, a few cloves of garlic.
2. Cut into slices, mix with chopped onions and garlic, add herbs and salt.
3. Pour a little olive oil and a couple of drops of lemon juice into the vegetables.
4. To increase the variety of ingredients, in some cases I put chopped nuts.

Omelette

1. I fry the boiled asparagus in oil, then fill it with a mixture of beaten eggs and grated cheese.
2. I cover the pan with a lid, on a small fire I bring omelette until ready.
3. Before serving, sprinkle with chopped herbs.
4. If you want to slightly diversify the omelet, add a little sausage or tomato.

Lobio

1. Boil asparagus pods, cut into slices.
2. After cooling, I carefully wring it out, put a few walnuts, mix.
3. I dilute the resulting mixture with chopped herbs, pour over the vinegar and put the garlic.
4. If you like spicy food, put chopped hot pepper.

What to cook with canned beans

There are times when you go into the kitchen and see that only a few onions and a jar of beans are available. Of course, you can just open the can, have a bite, and serve on the side dish. But, from these products you can cook a delicious dish.

Three-ingredient salad

• canned beans - 1 can;
• onion - 1 head;
• greens - 1 bunch.

1. Peel the onion, cut into rings. Lightly fry chopped onions.
2. Pour the contents of the can into the onion, mix thoroughly.
3. If there is some greens in the refrigerator, chop it well, and then send it to the beans and onions in a skillet.
4. It remains to put out about 15 minutes.

If the food is in order, you can quickly make a wonderful beetroot.

Beetroot soup

Beetroot - ordinary soup, perfectly quenching thirst in the summer heat. According to traditional recipes, it is customary to season it. kvass bread and beetroot or kefir. Some put carrots, potatoes, cucumbers. I take canned beans instead of potatoes, but I don’t use carrots at all.

• chicken eggs - 3 pcs.;
• cucumbers - 5 pcs.;
• beets - 3 pcs.;
• low-fat kefir - 1 l;
• canned beans - 1 can;
• lemon - 0.5 pcs.;
• greens, salt and pepper.

1. Boil eggs, cool, peel, chop.
2. Boiled beets cut into cubes or bake.
3. Rinse fresh cucumbers, cut into medium cubes.
4. Strain the canned beans, rinse with warm water, let drain a little.
5. Sprinkle greens with clean water and chop.
6. Pour greens, beans, beets, eggs, cucumbers into a large pot.
7. Pour kefir, pour a glass of water.
8. Add the juice of half a lemon, a little salt and pepper.

If you don’t like the taste of canned food, boil them before cooking the beetroot.

Legumes contain all the elements for the normal functioning of the body, which are not lost in the process of freezing, heat treatment or canning.