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Beans healthy recipes. Bean dishes - delicious and original recipes for every day. Recipe for bean pate “Armenian style”

Bean dishes have hundreds of variations and are popular not only here, but also in many cuisines around the world. Healthy legumes go well with vegetables and meat, spices and herbs, which makes it possible to prepare rich soups, lean salads and vitamin-rich snacks, many of which have become the hallmark of the country, earning fame.

What to cook with beans?

Bean dishes are “simple and tasty” - recipes with which any housewife can put on the table not only standard bean soup, but also diversify the menu with tasty and healthy products. Beans are rich in protein and can fully replace meat products, and therefore are an excellent component for lean hot dishes and salads.

Recipes for beans are varied and will delight you with a delicate taste if, following the general rule, soak the beans in cold boiled water for 12 hours and cook over low heat until tender.
Bean and mushroom soup requires minimal effort. Potatoes, fried carrots, onions and mushrooms are added to the cooked beans and seasoned with herbs.
A complete second course of beans and eggs is easy to prepare. Place the cooked beans on a baking sheet, pour in beaten eggs and bake for 10 minutes.
A nutritious salad of canned red beans and smoked chicken fillet is instant: mix the beans with pieces of fillet, add fresh cucumber and season with mayonnaise.

Bean lobio is a traditional Georgian dish, famous for its juiciness and aroma. Beans are revered in Caucasian cuisine, and are the main component in the recipe, the principle of which is simple: a fresh-tasting legume, stewed in spices and tomato sauce, infused with juices and aromas. With soaked beans, cooking will take an hour and a half.

Ingredients:

red beans - 300 g;
walnuts - 120 g;
tomato juice - 200 ml;
oil - 50 ml;
ground red pepper - a pinch;
onion - 1 pc.;
clove of garlic - 3 pcs.;
hops-suneli - 10 g;
cilantro - a handful.

Preparation

Soak the beans for 12 hours. Cook for an hour.
Fry the onion in oil, add chopped garlic, nuts, beans and tomato juice.
Season and simmer for 15 minutes.
Georgian bean dishes are decorated with herbs at the end of cooking.

Bean cutlets are an excellent alternative to meat ones. The dish is an excellent find for fasting people, because protein-rich beans are nutritious, low in calories and can replace meat. To create cutlets, any type of bean is suitable - the main thing is that it is easily boiled and beaten into minced meat, into which you can add vegetables if desired.

Ingredients:

beans - 350 g;
semolina - 80 g;
onions - 2 pcs.;
carrots - 1 pc.;
oil - 80 ml.

Preparation

Soak the beans for 8 hours. Boil and grind in a blender.
Fry carrots and onions. Add to bean mixture.
Add semolina.
Form cutlets and fry them.

Red bean soup will turn into a tasty and quick dish if you have a jar of canned product on hand. This preparation will speed up the cooking time and eliminate the long soaking process, which housewives do not like. All you need to do is add the beans along with the potatoes to the broth and after 20 minutes remove the finished hot dish from the stove.

Ingredients:

canned red beans - 600 g;
beef - 250 g;
potatoes - 4 pcs.;
water - 2 l;
onion - 1 pc.;
fresh parsley - a handful;
tomato paste - 45 g;
oil - 40 ml.

Preparation

Fry the beef.
Add onion, tomato paste and a liter of water. Simmer for 20 minutes.
Add potatoes and beans. Add water.
Simmer the dish for 20 minutes.
These red bean dishes are served garnished with herbs.

Bean paste is a nutritious snack that is high in protein and fiber. The dish is universal: it is useful for adults and children, affordable and easy to prepare, and well suited for diets. It can be spread on croutons, made into sandwiches, or wrapped in pita bread. The taste of the pate can be changed by using new spices each time.

Ingredients:

beans - 250 g;
olive oil - 65 ml;
clove of garlic - 3 pcs.;
Provençal herbs - a pinch;
lemon juice - 30 ml.

Preparation

Cook the soaked beans for 2 hours.
Beat in a blender with all ingredients.
Place the mixture in the refrigerator.
The bean snack should be refrigerated for 12 hours.

Bean and corn salad is a light dish that can be served as a side dish with fish, meat, or on its own. Using canned foods, making a snack in a couple of minutes is not difficult: you need to season the beans and corn with sauce and let it sit for a while. A classic dressing of lemon juice and butter will add freshness.

Ingredients:

canned beans and corn - 180 g each;
capers - 20 g;
wine vinegar - 20 ml;
olive oil - 55 ml;
honey - 1 teaspoon.

Preparation

Combine beans, corn and capers.
Whisk vinegar, oil and honey.
Pour the sauce over the salad.
infuse for 30 minutes in the refrigerator.

A side dish of beans will be a refreshing addition to nutritious meats and, if you use green beans. They are not as high in calories as their “relatives” and have a huge supply of vitamins, which makes them a desirable component in many recipes. Particular attention should be paid to seasonings - green beans are tasteless and need them.

Ingredients:

green beans - 430 g;
ginger - 1/4 pcs.;
chili pepper - 1/4 pcs.;
starch - 20 g;
soy sauce - 40 ml;
sugar - 10 g;
oil - 45 ml.

Preparation

Boil the beans for 5 minutes.
Fry with chili and ginger.
Mix starch, soy sauce, sugar and 20 ml of oil.
Pour in the sauce and simmer for 5 minutes.
Bean dishes as a side dish are served hot.

A popular Georgian snack with a consistency reminiscent of pate. The dish consists of two parts: the usual dressing of walnuts, garlic, hot red pepper and suneli hops, and the main ingredient - beans. It’s easy to prepare: you just need to grind the ingredients in a meat grinder and form the mixture into balls.

Ingredients:

canned beans - 450 g;
walnuts - 120 g;
cilantro - a pinch;
clove of garlic - 2 pcs.;
hops-suneli - 20 g;
ground red pepper -1/4 teaspoon;
pomegranate seeds.

Preparation

Place all ingredients in a blender bowl and grind.
Form into balls, make a hole and fill it with pomegranate seeds.

A dietary dish that must be included in your weekly diet. Despite its simplicity, it provides the widest selection of components that can be purchased based on personal preferences and seasonality. The cooking feature (slow simmering) provides the products with the opportunity to exchange aromas and retain a useful reserve.

Ingredients:

beans - 175 g;
carrots - 150 g;
onion - 120 g;
tomatoes - 80 g;
water - 450 ml;
bay leaf - 1 pc.;
chili pepper - 1/2 pcs.;
zucchini - 150 g.

Preparation

Cook soaked beans for 2 hours.
Fry carrots, onions, zucchini and tomatoes.
Add water, beans, bay and chili.
Simmer covered for 20 minutes.

Bean sauce is an excellent alternative to high-calorie mayonnaise dressings, which are high in fat and contain harmful preservatives. This natural, low-calorie product is quick and easy to prepare and serves as an excellent addition to chips, croutons or fresh vegetables. It is convenient to put it in a container and take it on a picnic.

Beans are healthy and nutritious. It contains almost everything that the human body needs: vitamins, carbohydrates, minerals, proteins.

In addition, it has excellent taste. Good housewives know how to cook beans deliciously. You can make soup, side dish, dessert, salad from it. A bean dish is just as tasty and satisfying as one made with meat. It serves as a wonderful filling for pies and various baked goods.

Features of soaking

A mandatory rule for preparing beans is to soak them for 10-12 hours in cold water, which should be boiled and cooled very much. This is where the proper preparation of a delicious dish begins. If you soak it in raw water, the beans will turn out glassy and hard. It’s good if the container with the beans is kept in a cold place while soaking.

Beans can also be soaked in good beer, which will give them a piquant taste. The rules are the same as for water. When it's time to cook the beans, you don't need to pour out the beer, but cook it in it. Alcohol and harmful substances will disappear from it.

Thermal mode

Another important rule for obtaining a tasty bean dish is compliance with the thermal regime. First you need to put it on low heat so that it boils in at least half an hour. Once boiling, the heat should remain moderate so that the beans simmer gently.

You cannot cook different types of beans together, since each variety requires its own cooking time. Beans are salted ready-made. Compliance with the given recommendations guarantees the receipt of tasty and appetizing bean dishes.

Bean soup – it doesn’t get any tastier

Soups with beans always turn out appetizing, rich and tasty.

Mushroom soup with beans

Ingredients:

beans (two glasses);
one medium carrot;
vegetable oil;
bulb;
a bowl of champignons (or other mushrooms);
tomato paste (2 tbsp.).

Boil the soaked beans until soft, about an hour. While the beans are cooking, finely chop the carrots and onions and sauté in vegetable oil. Add mushrooms and simmer for 10 minutes. Add tomato paste mixed with flour to vegetables and mushrooms. Mix well and cook until thick, about two minutes.

Mix the prepared beans with fried tomato sauce and potato cubes. Bring to a boil, simmer over low heat for 20 minutes. Add salt and pepper to taste. Serve the soup with fresh herbs and homemade croutons.

Tomato bean soup with pork

Components:

pork ribs (500 g);
white beans (400 g);
tomato paste (150 g);
one carrot;
one onion;
cardamom (five grains);
cloves (three buds);
salt, pepper, garlic to taste.

Drain the soaked beans. Then rinse it in running water. Place beans and meat in a saucepan and add water. When it boils, turn the heat to moderate and cook for an hour and a half. Chop the onion and carrots, add tomato paste and sauté. Add this roast to the soup. Add all the spices and cook a little more. The soup should sit for at least 15 minutes. Already in the bowls, season the soup with grated garlic.

Appetizing salads with beans

To know how to cook beans deliciously, you need to try at least a few salad recipes.

Green bean salad

green beans (500 g);
two onions;
green parsley, sour cream, salt.

Remove the tips and veins from the pods. Slice on the bias and blanch for 10 minutes, adding a little water with vinegar and salt. Then pour this water over the bulbs and rinse the beans with water. Cut the onion into rings and scald it with bean broth. Then cool and place on a plate. Place the finished pods on top. Lightly salt everything, add sour cream and stir.

Beans and smoked chicken

The salad includes:

beans (200 g);
smoked chicken fillet;
fresh cucumbers (300 g);
salt, mayonnaise to taste.

For this salad, it’s great to soak the beans in beer and then boil them. After draining in a colander, cool. Cut the fillet with cucumbers into cubes. Add beans, season with mayonnaise and mix well.

Meat dishes with beans

It goes well with any meat: chicken, turkey, rabbit, beef, pork.

Beans with chicken and vegetables

Prepare:

beans (two glasses);
chicken fillet;
two carrots;
vegetable oil;
two onions;
two pickled cucumbers;
2-3 bell peppers;
4-5 tomatoes;
two cloves of garlic.

Leave the beans in cold water overnight. Then boil until soft. Rub thinly sliced chicken fillet with spices, salt and ground pepper. Fry the chicken in vegetable oil until golden brown. Finely chop onions, carrots, bell peppers, tomatoes. Simmer the vegetable mixture in a hot frying pan for 10 minutes with vegetable oil (a little).

Place the meat on the beans, add vegetables, pepper and salt to taste. Simmer for another 5 minutes and add the garlic and pickled cucumbers. Sprinkle the finished dish with fresh herbs.

Beans with pork in a pot

You need to stock up:

green beans (500 g);
pork (500 g);
two onions;
two tomatoes;
tomato paste (1 tbsp.);
mushrooms (250 g);
egg;
flour (1 tsp);
sour cream (2-3 tbsp.);
grated cheese (3 tbsp);
pepper, salt to taste.

Fry the meat cut into small cubes with tomatoes and onions. Green beans, cleaned of fibers and cut in half, place in half-cooked meat. Pour hot water with pepper and salt. Simmer over low heat. At this time, peel, wash and chop the mushrooms. Stew them with tomato paste, eggs and sour cream. Sprinkle with flour and simmer briefly.

Mix mushrooms with beans, put everything in a fireproof ceramic pot, sprinkle grated cheese on top and place in a hot oven. The dish should be baked and covered with a golden brown crust.

Only beans

In order not to rack your brains over what can be prepared from beans, it is enough to resort to recipes for very tasty dishes in which the main component is the beans themselves.

Beans under eggs

In addition to beans (a glass), you will need:

two eggs;
bulb;
sour cream, red pepper, dill, salt, flour to taste.

Transfer the almost finished boiled beans to a hot baking sheet or frying pan without a handle. First, grease the container with vegetable oil and lightly sprinkle with breadcrumbs. Heat and pour beaten eggs mixed with flour, fried onions, pepper, salt, and dill on top. When the eggs form a golden brown crust, spread sour cream on top and keep in the oven for another five minutes.

Baked beans

Ingredients:

speckled or dark beans (two cups);
tomato paste (2 tsp);
two onions;
two bay leaves;
salt, black pepper, flour, sugar to taste;
vegetable oil.

Cook the soaked beans until almost done. Cut the onion into half rings and saute until golden brown with the addition of flour. Add bean broth to the fry. After boiling, season with pepper, sugar and finally with bay leaf. Pour this sauce into the boiled beans and simmer for half an hour. Served hot or cold. Equally delicious.

Bean cutlets

Prepare:

beans (glass);
two onions;
semolina (1 tbsp);
two eggs.

Grind the soaked and washed beans in a meat grinder, adding one raw and one fried onion. Add eggs and semolina to the mixture. Form cutlets and fry slightly. Then place the cutlets in a cauldron, pour in water (you can use meat broth) to cover them, and simmer for an hour and a half.

Bean lobio

Lobio is a Georgian dish meaning beans in a sauce with various seasonings. There are many recommendations on how to cook lobio from beans. Here are some recipes.

With beer

two glasses of beans;
a glass of peeled walnuts;
250 ml beer;
head of garlic;
two bunches of green parsley;
1 tbsp. l. Sahara;
juice of 1 pomegranate;
salt and pepper to taste.

Soak beans in beer and cold water. Boil until soft and drain the liquid. Pass garlic, walnuts, and herbs through a meat grinder. Add this mixture to the cooled beans. Season with pomegranate juice, pepper, salt, sugar.

Lobio with eggs and butter

Prepare:

green beans (1 kg);
200 g ghee;
3 eggs;
salt.

Bean pods, peeled, washed with cold water and chopped, place in a saucepan. Pour two glasses of boiling water, close the lid and cook for one to two hours until tender. When the water boils and the beans are boiled, add oil and salt. Simmer for 10 minutes. Add the raw egg and mix. Pour in the rest of the beaten eggs. Smooth the surface and simmer in a covered pan until the eggs are ready.

Lobio with nuts and tomatoes

Components:

green beans (500 g);
tomatoes (600);
half a glass of shelled walnuts;
two onions;
garlic clove;
a sprig of green cilantro;
three sprigs of basil and parsley;
salt.

Place the tomatoes cut into slices in a saucepan and let simmer for 2 minutes. Then, removing from heat, rub through a sieve.

Boil the chopped beans and combine with tomato puree and onions. Boil. Mix walnuts with salt, garlic, cilantro, parsley, basil. Add this mixture to the green beans and puree and simmer for 10 minutes.

A small part of everything that can be prepared from beans is described. These are delicious puree soups, stews, casseroles, goulash, pies and much more. If you start cooking bean dishes, you will want to do it more often.

Having reaped an excellent harvest at the dacha, I had to think about how to cook green beans quickly and tasty, because this crop has been a success this year. And I only knew how to cook a couple of dishes with her, it’s a mess! Once I got down to business, I learned a lot of interesting things about the product itself and how to use it in cooking.

Green beans are called sugar varieties of the crop; people also call it asparagus. It can be grayish, with purple spots, bright yellow, but more often it is green.

Typically, a product is either loved or hated. And the point here is like that joke about cats - people just don’t know how to cook it!

Incorrectly selected and overcooked beans actually have a nasty fibrous structure, spread out and lose their interesting taste, and with it their beneficial properties. But just learn a few cooking secrets and the product can easily replace side dishes and become a favorite addition to salads, main courses and even soups.

A special feature of the product is its short preparation time, that is, in just a couple of minutes you can have a delicious meal, and most importantly, quickly organize a family breakfast, lunch or dinner, or an interesting dish for the holiday table.

The good news is that heat treatment preserves 80% of vitamins and minerals, that is, the product is incredibly useful in any form, be it fried or boiled.

True, there are several cooking secrets, which I share with you:

cook young pods for 5-10 minutes, no more, then they lose their beneficial substances and become fibrous;
cut into large pieces, this makes it easier to preserve vitamins and minerals;
In order for green beans to retain their shape and taste, you should throw the raw material into salted and boiling water, not cold, and add soda at the rate of 0.5 tsp. soda for every kilogram of greens;
To preserve the juicy green color and pleasant crunch immediately after cooking, the product must be dipped in cold, even ice-cold water for 10-15 minutes.

This juicy product is suitable for every day and for special feasts, and many recipes can be reproduced even by a beginner in the culinary business.

It is used in:

soups, vegetable and broth;
pasta dressings;
salads;
sandwiches;
goulash, other meat dishes;
as a side dish, especially for food that is heavy on the stomach;
casseroles.

How to cook green beans

Boiled green beans are a dietary and light dish.

For this:

the pods are washed, cleared of tails and hard veins, if any;
cut into pieces 3-5 cm;
the raw material is boiled in salted boiling water until tender (no more than 10 minutes);
the pods are strained and cooled a little;
The side dish is laid out on plates, with a piece of butter on top.

This delicacy for breakfast or dinner will help improve digestion and lose weight.

Green bean lobio according to the classic recipe

Lobio is a universal Lenten dish; when hot it is an excellent hearty side dish, and when chilled it becomes a spicy salad and an appetizer for alcoholic drinks. Most people like to cook it in Georgia, but this cuisine is famous for its richness and originality of tastes.

To prepare you need:

1 kg. beans,
a couple of tomatoes, onions,
100 gr. walnuts,
2 cloves of garlic,
salt, pepper to taste,
vegetable fat for frying,
fresh herbs (mint, parsley, basil and cilantro);

Preparation:

Peel and grind the nuts into powder;
cut the onion into cubes;
Place the tomatoes in boiling water, cool in water, remove skins, seeds and excess juice, chop into pieces;
chop the greens;
wash the beans, peel them, cut them into pieces up to 5 cm long, cook for 10-15 minutes, cool;
pour vegetable fat into a frying pan, fry the onion for 2-3 minutes, add the tomato, simmer for another 3 minutes;
add herbs and spices, leave on the stove for another 5 minutes;
add the beans, simmer for another five minutes, then add the nuts and turn off the heat, after a couple of minutes the delicacy will be ready to eat.

How to cook beans and eggs in a frying pan

This dish is simply ideal for breakfast - fast, satisfying and healthy. A real vitamin cocktail for vigor throughout the day!

This omelet is easy to prepare:

Fry the asparagus boiled in the usual manner described above for a couple of minutes in a frying pan in vegetable or butter;
add salt and pepper if desired;
beat in 2 eggs per 300-400 grams of pods (if you need to feed a large family, we automatically increase the portions);
stir, fry until done.

Beans with tomatoes and garlic

This is a traditional French delicacy, and this nation has a particularly refined taste. Shall we try?

Necessary:

500 gr. asparagus,
a couple of tablespoons of vegetable (preferably olive) oil,
clove of garlic,
2-3 tomatoes,
pepper and salt;

Preparation:

Peel and chop the garlic in a convenient way;
Peel the tomatoes and chop them into slices;
Boil the beans, drain, cool;
fry tomatoes and garlic;
add pods to them;
simmer over low heat with the lid closed for about ten minutes;
eat hot.

As you can see, everything is quite simple and does not require rare ingredients; you can prepare it at any time!

Green bean side dish

The easiest way to prepare a side dish is green beans with garlic; I learned how to do it correctly from my mother-in-law. And now it takes me about 20 minutes to do everything – and the side dish is ready.

For this:

Wash the raw pods, cut them into 2-3 parts, cut off the tails and throw them into salted boiling water (salt should be to taste, since salt varies);
We also cook frozen raw materials without preliminary defrosting, but if the pods are whole, then they should be left for 10-15 minutes. at room temperature, and then cut;
boil for 4-5 minutes. after boiling for fresh product and up to 3 for frozen;
strain, add cold water, preferably with ice;
peel the garlic, crush;
Sauté diced onion in oil until soft;
add beans to the frying pan with the onion, salt and pepper, simmer for 2-4 minutes with the lid closed;
add garlic, stir, turn off the heat and leave the finished dish to brew for another 5 minutes.

Greek beans

And Greek cuisine has its own way of preparing the product:

400 grams of the main ingredient,
200 gr. tomatoes,
1 onion,
2-3 cloves of garlic,
frying oil,
salt and pepper to taste;

How to cook:

cut the onion into strips, fry;
add fresh or frozen beans and tomatoes in pieces;
simmer covered for 45 minutes;
add salt and pepper.

How to make green bean soup

This light dietary soup is perfect as a meal for those losing weight or as a fasting dish.

And it’s easier to prepare:

200 grams,
one piece each of potatoes, carrots, celery root,
onions, some greens,
clove of garlic,
olive oil,
salt, seasonings;

boil about 1.5 liters. water, add pods there;
peel the vegetables, grate the carrots and celery and dice the onion, fry everything in oil;
cut the potatoes into cubes, chop the garlic with a knife or through a crush;
pour everything into the pan with the beans, add salt and pepper;
After boiling, cover with a lid and reduce heat, cook for about another half hour.

We get an amazing light, nutritious vegetable broth.

Recipe for beans with meat

The product is perfect as a side dish with meat, adding lightness and nutritional value to the meal. Beans cooked with pork or lamb turned out to be very tasty.

I am happy to share this recipe:

500 gr. meat,
700-750 gr. pods,
250 gr. tomatoes,
2-3 onions,
a couple of cloves of garlic,
2 tbsp. cream or sour cream,
1 tsp flour,
salt, seasonings, herbs (parsley and cilantro are ideal);

Preparation:

fry onion in half rings;
add meat in cubes, salt and pepper, simmer with a couple of tablespoons of water;
add fresh or frozen beans, garlic, simmer for another 15 minutes;
add tomatoes in pieces, fry until tender;
At the end of cooking, mix flour with sour cream, add to the pan, sprinkle with herbs, and serve.

Delicious salad with beans and chicken

A warm salad made from these ingredients will be an excellent basis for dinner or an original addition to a holiday feast.

To prepare it, you need:

half a kilo of bean pods,
1 paprika pepper,
250 gr. chicken meat (fillet),
vegetable oil for frying,
a couple of cloves of garlic,

Preparation:

cook beans for 2-3 minutes;
wash the meat, cut into strips and fry in oil until fully cooked;
cut the pepper into strips, dice the onion, fry for 5 minutes, add legumes, when the vegetables are ready, add meat to them;
stir in finely chopped garlic, spices, maybe soy sauce, heat for a couple more minutes;
Serve warm.

Fried green beans

This dish is very quick and easy to prepare. I spoil my loved ones with it when I don’t have time for more elaborate recipes.

It's done like this:

the beans are peeled from the tails and chopped;
Heat the vegetable oil in a frying pan, melt the butter in it (a tablespoon of both);
the product is poured in, fried over high heat, stirring or shaking;
then all that remains is to add salt, add pepper and garlic, close the pan and simmer for 10 minutes over low heat.

A simple and tasty recipe for green beans for the winter

The product can be prepared in season for the future so that you can enjoy healthy dishes in winter. The easiest way freeze green pods, either raw or after blanching.

It can also be canned like other vegetables. For example, for a twist suitable for further preparation of salads, lobio and other dishes you need:

for marinade:

950 ml. water,
1 tsp vinegar 80%,
50 gr. salt for each liter jar;

Preparation:

cut the raw material into 3-4 cm pieces, boil in boiling water for 5 minutes, remove and place in clean jars;
pour marinade, sterilize for 25-30 minutes, tighten.

This preparation is suitable for further preparation of various dishes, but before that, the asparagus must be soaked in clean water for 4-6 hours to remove the vinegar.

You can also cover the marinated product, which is a separate dish.

For him:

prepare a sufficient amount of beans, hot red pepper, cinnamon, cloves, marinade (50 grams of sugar and salt per liter of water, 15 ml of 80% vinegar);
Boil the prepared raw materials for 5 minutes, place in a colander;
put a bay leaf, your favorite herbs, pepper, cinnamon and cloves in each jar, fold the pods vertically;
Boil the marinade, pour into the jars, and sterilize in a large container for 5 minutes.

Cooking green beans in a frying pan

Many people are interested in how to cook green beans. I will answer that it is almost no different from the pod. Essentially, this is the same crop, but always of sugar varieties.

Asparagus is longer and more tender, and is cooked in the same way. The only thing is that it is possible not to remove the veins between the valves, but only the tails. That's the whole difference.

Given the above, it will not be difficult to understand that the recipes described in this article are suitable for asparagus too.

It is very convenient to cook tender asparagus directly in the pan.

The recipe is simple:

place the frozen beans in a frying pan greased with vegetable fat (if the product is raw, you will still have to pre-boil it for 2-3 minutes);
simmer over low heat until softened;
add salt and pepper, you can use garlic, herbs, tomatoes and herbs, even cheese and mayonnaise - all to personal taste.

The benefits and harms of beans

It is worth mentioning separately that doctors also recommend using the product, since the benefits of the product are significant.

It contains:

vitamins A, B, E and C, lots of folic acid;
minerals (calcium, zinc, magnesium, potassium, iron, chromium and sulfur);
fiber, which is essential for intestinal health.

As a result, it is beneficial for the body:

strengthens the immune system;
has a general strengthening effect;
accelerates recovery from infectious and pulmonary diseases;
stimulates blood renewal, treats anemia and anemia;
stabilizes sugar levels, so the product is indicated for diabetes;
normalizes metabolic processes, relieves hunger for a long time, helps to lose weight;
large amounts of zinc are especially beneficial for men's health.

In general, the product is not only tasty, but much healthier than potatoes, especially if you are prone to obesity and gastrointestinal problems.

Calorie content

The calorie content of the product is low and ranges from 23 to 32 kcal per 100 grams, it all depends on the method of preparation.

For example, raw beans are the lowest in calories, but they should not be consumed in this form due to the presence of toxic substances that are destroyed during heat treatment, even short ones. But dishes with green pods are more nutritious due to the addition of spices, fat, and other ingredients.
So, when boiled it will already have 47-128 kcal, it is used as a side dish, an addition to salads, and omelettes.
Stewed stew is even more high in calories - up to 136 kcal due to the cooking method, but this dish has a high taste. Taking into account the added fat, fried beans are the most nutritious - as much as 175 kcal per hundred grams of the dish.
Well, the most preferable for the diet would be steamed, the calorie content of such a product will be only 34 kcal - eat as much as you want.

In any case, it’s worth trying this dish at least once, even if only for fun. Goodbye, look for new recipes and tips in new articles, following their publication by subscription, bye!

Beans are popular in both Eastern and European cuisines. Red beans are used to prepare soups, chili and curries, salads and rice dishes. Beans are rich in protein and vitamins and are therefore a good alternative to meat. If you want to learn how to cook beans deliciously, then in this article you will learn how to do it. In addition, you will find some interesting recipes.

Steps

Part 1

How to cook dried beans

Soak the dried beans in cold water for 8 to 12 hours. Dried beans need to be soaked in water, and after that they are boiled and cooked. For best results, soak the beans in plenty of cold water overnight at room temperature.

Choose a cooking method for beans. Most often, beans are boiled in a saucepan in clean water on the stove for several hours. There are different ways to cook beans, but it all depends on the equipment you have.

Very often, beans are cooked in a pressure cooker - this is much faster than cooking in a regular saucepan. Soak the beans as usual and close the pressure cooker lid. When cooking, follow the pressure cooker manufacturer's instructions.
Canned beans do not need to be cooked. You can simply open the can and add beans according to the recipe.

Cook over low heat for 1–2 hours. After soaking, rinse the beans well under running water and fill with clean water to about 5–8 cm. Place the pan on the stove and bring to a boil. As soon as the water boils, immediately reduce the heat and remove the lid from the pan. Cook the beans over low heat. The beans should barely boil - this is the only way they will cook evenly.
- Cook the beans with the lid slightly open if you want soft, melt-in-your-mouth beans, or cook with the lid open if you want firmer beans.
- After 45 minutes, check the beans, fish out a few beans and try to crush them with your fingers or chew them. The beans should be soft and melt in your mouth. When the beans have reached the desired consistency, remove the pan from the heat.
- Stir the beans periodically so that they cook evenly, also monitor the water level, the beans should be completely covered with water.
- If the water boils too hot, the beans will cook faster, but they will become soft and puree, which is why it is best to cook the beans over very low heat and barely simmer. You can cook the beans for as long as you like to get the texture you want. Cooked, pureed beans are great for sauces, curries and many other dishes.
Periodically remove foam from the surface of the water. As you cook the beans, you will probably notice that a gray-red foam forms on the surface - this is lectin from the beans. It is advisable to remove the foam periodically with a spoon.
Add salt and seasonings when the beans are almost done. It is very important to cook the beans in unsalted water, otherwise they will take much longer to cook, or may not cook at all. Some types of beans take longer to cook. For example, it is generally impossible to cook lamb chickpeas completely if you cook them in salt water.
- You can add vegetables and spices for flavor at any time during the cooking process. If the recipe calls for onions, garlic, carrots or other vegetables, then you can add them at any time so that they also cook. If you like firmer vegetables, add them at the end of cooking. The softer the vegetables become, the sooner they should be added.
- Pork ribs are also often added to the beans for flavor. This is especially recommended if you are preparing rice and beans (you will find a detailed recipe later in this article).
If necessary, drain off excess water. Cooking time for beans may vary. Sometimes it may be necessary to add a little water to ensure the beans cook evenly. This may cause excess water to remain in the beans after cooking.
- The general rule for cooking beans is three cups of water to one cup of dry beans. This amount of water should be enough to cook the beans, and when the beans are ready, there should theoretically be no water left in the pan.
- Usually there is still a small amount of liquid left in the pan - and this liquid can make a good sauce. You can keep this water, although of course it depends on what you were cooking the beans for.
Part 2
Bean dishes
1. Prepare rice and beans . Beans and rice are a classic Cajun dish. It's spicy, nutritious and cheap. Rice and beans go well with other toppings, which means you'll love this simple recipe. Simple rice and beans are prepared like this:
  - Fry finely chopped red onion with two cloves of garlic in a saucepan with olive oil, add two stalks of celery and chopped bell pepper. Add 450 grams of boiled beans. Roasted vegetables can be added to the beans during cooking, as described above.
  - Add 2.5 cups (500 ml) water, a cup of white rice and one pork knuckle, if desired. Bring the mixture to a boil, reduce heat and simmer for about 20 minutes with the lid closed, until the rice is cooked. Season with salt, pepper, paprika and hot sauce if desired. Sprinkle chopped cilantro on top.
2. Make a bean salad. Beans can be used to make an excellent and simple salad that is perfect for a barbecue or picnic. Try the following bean salad recipes:
  - Mix one cup of cooked beans with one cup of cooked chickpeas and one cup of cooked Preto black beans. Add a cup of chopped bell pepper and a half cup of chopped green onions.
  - Season the beans with three tablespoons of red wine vinegar, two tablespoons of olive oil, a tablespoon of sugar and a teaspoon of lemon juice, and season with salt and pepper to taste. Place the salad in the refrigerator overnight. Mix thoroughly before serving. This salad is best eaten cold.
  - Vinegar and olive oil can be replaced with any ready-made oil-based salad dressing. For example, Italian salad dressing is perfect for this salad.
3. Prepare bean curry. While cooking the beans, add onions, garlic and other vegetables for a delicious and easy Indian bean curry. Typically, bean curry is eaten with roti or other types of flatbread. When the beans are ready, take another pan and:
  - Fry finely chopped white onion, three cloves of garlic, and a 2.5 cm piece of ginger in a small amount of ghee (the garlic and ginger must be chopped). Then add three small chopped tomatoes, a teaspoon of cumin and a tablespoon of ground coriander, half a teaspoon of turmeric powder and a teaspoon of chilli powder.
  - Add the beans directly to the resulting tomato puree. Add 2-3 cups of water or use the liquid left over from cooking the beans for a thicker curry. Cook over low heat, uncovered, for 30–40 minutes. Season with salt and pepper and add a teaspoon of Garam Masala spice mixture. The resulting curry is usually sprinkled with finely chopped cilantro, a squeeze of lime juice and served with rice, roti, naan or other types of flatbread.
4. Make bean chili . In the US, beans are often used to make chili. There are many types of chili, but no matter what seasonings and flavors you choose, beans complement it perfectly. Here is the recipe for the simplest chili:
  - Fry 450g lean beef (pieces or mince), add one finely chopped white onion, three cloves of finely chopped garlic and 3-4 tablespoons of chili powder. Add 3-4 cups of water and 2 cups of cooked beans. Cook over low heat, uncovered, for 1-2 hours. Add salt, pepper and hot sauce to taste.
  - Chickpeas, Preto black beans, corn and noodles also complement the chili well. Chili is usually eaten with tortillas, cornbread, or baked potatoes.
5. Prepare bean soup. A simple vegetable soup can be jazzed up by adding beans. If you're making soup for dinner, vegetable soup is a great option, and the best part is that you can add a variety of ingredients. A simple bean soup is prepared like this:
  - Take a pan and fry finely chopped onion and garlic in a little olive oil. Add 1-2 finely chopped carrots and a glass of chopped potatoes. Add 2-3 cups chicken/vegetable broth or water and let it simmer. Add whatever vegetables you have: canned, frozen or fresh green beans, corn, a cup of beans. Season the soup with basil, salt and pepper to taste.

This may surprise you, but dishes made from such familiar and beloved beans appeared on our tables not so long ago. Back in the seventeenth century, beans were grown only in botanical gardens in Europe, as one of the strange plants of the New World. And only in the eighteenth century did beans begin their victorious march through the fields, and dishes made from them began to spread across the tables of Europeans. In Russia, beans appeared in the sixteenth century, but acquired their culinary significance only by the middle of the eighteenth century, winning the hearts of our ancestors, who called them Turkish beans. Today, beans are grown everywhere and are without a doubt one of the most popular and widespread legumes.

Some housewives, considering bean dishes to be too labor-intensive and requiring an unreasonable amount of time, completely exclude beans from their home menu. And completely in vain. Today we will try to show you that preparing delicious bean dishes can be not at all difficult, and the result of your labors will delight both you and your family. Let's try to figure out and remember together how to cook beans.

In general, when mentioning beans in cooking, it is customary to divide them into two different types - green beans and mature bean seeds. However, by default, when we talk about beans, we mean mature beans, the dry seeds of which are used to prepare many, many dishes. What can they cook from such beans! Delicious salads and appetizers, soups and chili, hot main courses and even desserts. Beans are boiled and stewed, fried and baked; light soufflés and hearty cutlets are prepared from beans. Beans go well with most vegetables, with pasta, with dairy products, with meat and poultry, which makes dishes made from them desirable both on the tables of meat-eaters and on vegetarian menus. Add here the excellent compatibility of beans with any herbs and your favorite seasonings and spices, and you will easily notice that the range of bean dishes is not limited by anything except your culinary imagination and taste preferences.

Today, “Culinary Eden” has collected and recorded for you the most important tips and little culinary tricks, coupled with proven recipes that will definitely help even the most inexperienced housewives, and will tell you how to cook beans.

1. When choosing beans in a store, pay close attention to their appearance. Bean grains must be smooth, uniform in color and size, without visible damage or signs of spoilage by pests. Be sure to check if there are any sticky bean grains in the bag, because sticky beans will indicate to you that the temperature or humidity conditions were violated during storage or transportation, and increased humidity of the grains is a sure sign of their spoilage. When purchasing factory-packaged beans, make sure the packaging is intact. Carefully inspect the bag of beans and make sure that the bag is free of excess debris and pests. When buying loose beans, smell them before purchasing. Any foreign odors, the smell of mustiness, mold, dampness, will indicate that you are being offered low-quality, spoiled beans. It is better to refuse such a purchase; you will not be able to prepare a tasty dish from spoiled beans.

2. When you bring your purchase home, carefully inspect the bean grains again, selecting those that show signs of pest damage. Store beans in tightly closed glass jars or plastic or tin containers with tight-fitting lids. In order to avoid the possibility of pest infestation of the beans, place two to three unpeeled cloves of garlic at the bottom of each jar. You can store beans either at room temperature by placing jars of beans in a dark, dry place, or at a lower temperature by placing a container with bean grains in the bottom compartment of the refrigerator. In general, the shelf life of bean grains should not exceed 12 - 16 months.

3. The preparation of most bean dishes begins with pre-soaking and boiling the grains. Soak the beans in cold water for 12 to 24 hours. During this time, the bean grains swell and soften slightly, which significantly reduces the cooking time. To make your beans cook even faster and become softer and more tender, when soaking, add soda to the water at the rate of one teaspoon of soda for every liter of water. Rinse the soaked beans thoroughly in running water, place in a deep saucepan and cover with plenty of water. Never add salt until the end of cooking, as this may cause your beans to remain tough. Then place the pan over high heat, bring the water to a boil, reduce the heat, skim off the foam, and cook the beans until tender over the lowest heat, checking periodically to make sure the beans are covered with water. If necessary, add a little boiling water to the beans as they boil. Cooking time depends on the type of beans and the duration of pre-soaking and can range from 30 minutes to two or even three hours. Just regularly check the readiness of the grains and their softness and remember that the finished beans should be absolutely soft, the concept of Al Dente does not apply to beans.

4. Fall is a great time to try a superbly delicious bean salad with pumpkin and goat cheese. Cut 400 grams into small pieces. pumpkin, place in a greased baking dish, drizzle with olive oil and bake in an oven preheated to 180° for 25 minutes. Cool the finished pumpkin and cut into cubes. Drain in a colander and rinse 400 g in cool water. boiled or canned beans. Break 200 grams into small pieces. soft goat cheese. Prepare the dressing separately. To do this, mix 6 tbsp. spoons of olive oil, 3 tbsp. spoons of balsamic vinegar, 1 tbsp. a spoonful of sweet mustard, 1 teaspoon of liquid honey, salt and white pepper to taste. Place beans in a salad bowl and pour half of the dressing over them. Top with pumpkin cubes and goat cheese pieces. Sprinkle everything with one tablespoon of fresh thyme leaves and pour over the remaining dressing.

5. One of the most popular appetizers of Georgian cuisine, lobio, will easily decorate both your everyday menu and your holiday table. Soak for eight hours, rinse and boil one glass of red beans in five glasses of water. The cooking time will be one and a half to two hours. When the beans are completely ready, pour out one glass of liquid, and lightly crush the beans using a masher so that part of the beans turns into puree. Heat 2 tbsp in a frying pan. spoons of vegetable oil, add one onion, cut into quarters of rings, and fry until golden brown. Place one glass of peeled walnuts and three cloves of garlic in a blender bowl, chop, add bean broth, and grind again to a puree. Add the fried onion to the beans, stir and heat for five minutes over low heat. Then add the nut mass, 1 teaspoon of suneli hops, 1 teaspoon of dried savory, salt and red pepper to taste. Stir and cook everything together, stirring constantly, for five minutes. Remove from heat, add 2 tbsp. spoons of red wine vinegar, mix thoroughly and cool. Before serving, sprinkle with chopped cilantro.

6. It’s not at all difficult to prepare a delicious bean soup with shrimp. Heat 3 tbsp in a saucepan. spoons of olive oil, add one finely chopped onion, one stalk of celery, cut into thin rings, and two chopped cloves of garlic. Fry over medium heat for seven minutes. Then add 400 gr. boiled or canned beans, two bay leaves, two sprigs of thyme and 500 ml. hot vegetable broth. Mix everything thoroughly, bring to a boil and cook over medium heat for 10 minutes, add salt and pepper to taste. Using a blender, purée the soup until smooth and then simmer over low heat for five minutes. Boil until tender and peel 20 large shrimp. Ladle the soup into bowls, add a few shrimp to each bowl, drizzle with olive oil and serve immediately.

7. It's even easier to make a delicious, savory cheese soup with red beans. Cut one small onion, one carrot, two celery stalks into small cubes; chop three cloves of garlic. Heat 3 tbsp in a saucepan. spoons of olive oil, add vegetables and fry, stirring, for eight minutes. Then pour in 300 ml. dry white wine, stir and simmer everything together over low heat for 10 minutes. In a separate saucepan, boil 1 ½ liters of vegetable broth or water, add 150 g. chopped soft cream cheese and 100 gr. finely grated Parmesan, stir over low heat until the cheese is completely dissolved. Pour the finished cheese mixture into a saucepan with vegetables stewed in wine, stir and cook over low heat for 15 minutes. Then add 400 gr. boiled or canned red beans, add salt and pepper to taste, stir and cook everything together for another 10 minutes, stirring often. Before serving, sprinkle the soup with chopped parsley and thyme.

8. Chicken drumsticks stewed with white beans and thyme are very tasty. Soak in advance, boil until tender and drain 500 grams in a colander. white beans. In a deep frying pan, heat 3 tbsp. spoons of olive oil and fry six chicken drumsticks over high heat until golden brown, 5 minutes on each side. Transfer the drumsticks to a platter. Add 1 more tbsp to the pan. a spoonful of oil, two finely chopped onions, three chopped garlic cloves, 250 gr. cherry tomatoes, 2 tbsp. spoons of chopped parsley and leaves from five sprigs of thyme. Simmer everything together over medium heat, stirring frequently, for two minutes. Then add chicken drumsticks, beans, salt and white pepper to taste. Stir, cover the pan, reduce heat to low and simmer everything together for 25 minutes. Remove from heat and let sit for another 10 minutes.

9. Beans with lamb prepared according to the Lebanese recipe are unusually aromatic, tasty and very filling. Soak 250 gr for 12 hours. white beans. Place one kilogram of lamb on the bones, chopped into portions, into a deep saucepan. Pour in two liters of hot water, bring to a boil, skim off the foam and cook covered over medium heat for an hour and a half. Then add the beans, 1 teaspoon of ground allspice and 1 teaspoon of cumin and cook everything together for another hour. Heat 2 tbsp in a frying pan. spoons of vegetable oil, add two finely chopped onions and five chopped garlic cloves. Fry for five minutes until soft, then add 3 tbsp. spoons of tomato paste, stir and simmer for another five minutes. Place the stewed vegetables in a saucepan with the beans and lamb, add salt and red pepper to taste, mix thoroughly and simmer everything together for another 10 minutes. Before serving, sprinkle with chopped cilantro.

10. Dominican chefs offer us to try a delicious bean dessert. Soak 500 gr. soft red beans in warm water for six hours. Drain the water and grind the beans in a blender. Place the chopped beans in a saucepan, add four cups of hot milk, one cup of concentrated milk, three cups of brown sugar, ½ teaspoon of salt, two cinnamon sticks, six cloves, ½ teaspoon of ground nutmeg. Stir everything, bring to a boil and cook over medium heat, stirring often, for 20 - 30 minutes until thickened. Remove all whole spices, add 1 cup raisins and 6 tbsp. spoons of butter. Cook over low heat for another 20 minutes, stirring frequently. Remove from heat and cool. Serve in wide glasses, garnishing the dessert with pieces of fresh fruit and whipped cream.

And the “Culinary Eden” website on its pages is always happy to offer you even more important tips and interesting cooking recipes that will definitely tell you how to cook beans.

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