Red beans - in cooking, the seeds (beans) of the herbaceous plant of the same name, one of the varieties of the common bean. With similar shape and size, they differ in color in various shades of red. They are consumed in cooked form.

calories

100 grams of red beans contain about 337 kcal.

Compound

The chemical composition of red beans is characterized by a high content of carbohydrates, fiber, proteins, vitamins (B1, B3, B5, B6, B9), macro- (calcium, magnesium, sodium) and microelements (iron, iodine, cobalt, manganese, molybdenum, fluorine, zinc).

How to cook and serve

As noted earlier, red beans are eaten cooked (boiled or stewed). Before cooking, it is recommended to soak it in cold water for 5-6 hours. This allows you to significantly reduce the duration of heat treatment (up to 30-45 minutes), thereby retaining a significant part of the original nutritional value.

The use of red beans in cooking is somewhat specific, due to its ability to increase the consistency of the dish during cooking or stewing. This in no way affected the popularity of this food product. Red beans are used in the preparation of a huge number of first and second hot dishes from vegetables, meat, poultry and fish, as well as salads, bakery and canned products, pastries.

How to choose

In most cases, red beans are offered in dried shelled form. Therefore, when choosing it, one should focus on dryness, as well as the integrity of the seeds, the surface of which should not contain any defects.

Storage

Dried red beans should be stored (up to 10-12 months) in a cool, dark place in sealed packaging away from sources of heat and moisture. In turn, cooked red beans must be placed in the refrigerator, eating it for 2-3 days.

Beneficial features

High calorie content and chemical composition, rich in a large number of biologically active substances, determine the presence of many useful properties in red beans. In particular, its regular use improves the functioning of the gastrointestinal tract, stimulates the processes of hematopoiesis and metabolism, increases hemoglobin, prevents a rapid increase in blood sugar levels after meals, prevents the occurrence of cancer, and also reduces the risk of diseases of the cardiovascular system.

Use restrictions

Individual intolerance. With gout and urolithiasis, red beans should be consumed with caution.

Cooking beans is a slow process, so it's best to plan ahead. In addition to an hour or two, which will take directly cooking, you need to take into account the time for soaking. The good news is that you don't have to do much.

How to prepare beans

The first thing to do is check the expiration date. Beans that have lain for more than a year are likely to have dried out. Such beans will not become soft and tender, no matter how much you cook them.

Sort through the beans (don't worry, this is quick) and discard any shriveled or suspicious beans, as well as stems and other debris.

Then rinse the beans thoroughly in a colander under cold running water.

The next step is soaking, and for several good reasons. First, pre-soaked beans cook faster. This, by the way, is not the main reason: without soaking, the beans will cook for only 15-20 minutes longer.

Secondly, during soaking, oligosaccharides are partially dissolved, which cause increased gas formation in the intestines.

Thirdly, there is an opinion that during soaking, beans lose the so-called antinutrients - compounds that prevent the absorption of nutrients. In particular, legumes contain phytic acid, which interferes with the absorption of zinc, calcium, magnesium, and iron.

How to soak beans

There are two ways to soak beans:

1. Slow or cold way

Proponents of this method of soaking claim that it eliminates the unpleasant side effects that legumes are notorious for. However, keep in mind that it takes time. Place the beans in a large pot, cover with cold water and refrigerate for 12-24 hours.

For 1 cup of beans, you need 5 cups of water.

2. Fast or hot way

If there is no time for a long soak, then simply pour the dry beans into a saucepan and fill with water in the same proportion as in the previous method. Bring water to a boil and cook beans for 2-3 minutes. Then remove the pan from the stove, cover with a lid and let stand for at least 1 hour.

Please note that the volume of beans after soaking and boiling will increase by 2-3 times, so choose a larger pan.

By the way, some housewives claim that with this method of soaking the dish turns out tastier.

How to cook beans

After soaking, drain the water and rinse the swollen beans in running water. Then put it in a large saucepan and fill with water so that it completely covers the beans. Bring the water to a boil and add a tablespoon of sunflower or, so that there is less foam.

Cook the beans over low heat. You may need to add water to the pot from time to time during the cooking process. Depending on the type of beans, their shelf life and the hardness of the water, the cooking time can be from 0.5 to 2.5 hours.

During cooking, the beans do not need to be stirred, and the pan does not need to be covered with a lid.

To check if the beans are ready, mash one bean with a fork or your fingers. Ideally, the beans should be soft but not mushy. If the beans are still crunchy, then leave them to cook further and check for doneness every 10 minutes.

Subtleties

There is a fairly common myth that salt gives the beans density and stiffness, so you need to add it at the end. In fact, salt does not affect the consistency of the beans in any way, unless, of course, you are going to pour handfuls of them into the pan. Herbs and can also be added at any time.

If the recipe calls for adding acidic foods, such as lemon juice, wine, vinegar, or tomatoes, do so after the beans are cooked. Otherwise, the beans may not turn out as tender as we would like.

Cooked beans can be stored in the refrigerator for up to 4 days. It is recommended to use flat, shallow containers for this.

Do you have your own bean cooking secrets? Share them in the comments.

Beans are popular in both Eastern and European cuisines. Red beans are used in soups, chili and curries, salads and rice dishes. Beans are rich in protein and vitamins and therefore are 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 dried beans in cold water for 8-12 hours. Dried beans must be soaked in water, and after that boil and cook it. For best results, soak beans in plenty of cold water overnight at room temperature.

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

    • Very often, beans are boiled in a pressure cooker - this is much faster than boiling 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 just open the jar and add the beans according to the recipe.

  1. Cook over low heat for 1-2 hours. After soaking, rinse the beans well under running water and cover with clean water by about 5-8 cm. Place the pot on the stove and bring to a boil. As soon as the water boils, immediately reduce the heat and remove the lid from the pot. Cook beans over low heat. The beans should hardly boil - this is the only way they will cook evenly.

    • Boil the beans with the lid slightly open if you want soft, melt-in-your-mouth beans, and if you want firmer beans, cook them with the lid open.
    • After 45 minutes, check the beans, fish out a few beans and try to crush them with your fingers or chew them. 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 from time to time so that they cook evenly, also keep an eye on the water level, the beans should be completely covered with water.
    • If the water boils too much, the beans will cook faster, but they will boil and turn into a puree, which is why the beans are best cooked on very low heat with a barely noticeable boil. You can boil the beans for as long as you like to get the texture you want. Boiled, mashed beans are great for sauces, curries, and many other dishes.

  2. Remove foam from the surface of the water periodically. As you cook the beans, you will notice that a gray-red foam forms on the surface - this is a lectin from the beans. It is advisable to periodically remove the foam with a spoon.

  3. 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, mutton chickpeas cannot be fully cooked at all if they are boiled in salt water.

    • At any time during the cooking process, you can add vegetables and spices for flavor. If the recipe calls for onions, garlic, carrots, or other vegetables, you can add them at any time to cook them too. If you like firmer vegetables, add them towards the end of cooking. The softer the vegetables need to be, the sooner they need to be added.
    • Pork ribs are also often added to the beans for flavor. This is especially recommended if you are cooking rice with beans (you will find a detailed recipe later in this article).

  4. If necessary, drain excess water. Cooking time for beans may vary. Sometimes it may be necessary to add a little water in order for the beans to cook evenly. Because of this, excess water may remain in the beans after cooking.

    • The usual rule for cooking beans is three cups of water to one cup of dry beans. This amount of water should be enough to boil the beans, and when the beans are ready, theoretically, there should 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 leave this water, although, of course, it depends on what you cooked the beans for.

Part 2

Bean Dishes

  1. Prepare rice with beans. Beans with rice is a classic dish of everyday cuisine. It's spicy, nutritious, and cheap. Rice and Beans pairs well with other toppings, which means you're sure to love this easy recipe. Simple rice with beans is prepared like this:

    • Fry finely chopped red onion with two cloves of garlic in a saucepan in 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) of water, a cup of white rice, and one pork knuckle if desired. Bring the mixture to a boil, reduce the heat and simmer for about 20 minutes with the lid closed until the rice is cooked through. Season with salt, pepper, paprika and hot sauce if desired. Sprinkle chopped cilantro on top.

  2. Make a bean salad. Beans make an excellent and simple salad that is perfect for a barbecue or picnic. Try the following bean salad recipes:

    • Mix one cup of boiled beans with a cup of boiled chickpeas and one cup of boiled preto black beans. Add a cup of chopped bell pepper and half a cup of chopped green onions.
    • Drizzle 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 substituted for any oil-based salad dressing. For example, Italian salad dressing is great for such a salad.

  3. Make bean curry. While the beans are cooking, add onions, garlic and other vegetables for a delicious and easy Indian bean curry. Usually bean curry is eaten with roti or other types of flatbread. When the beans are ready, take another pan and:

    • Fry in a small amount of ghee finely chopped white onion, three cloves of garlic, 2.5 cm piece of ginger (garlic and ginger must be crushed). 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 chili powder.
    • Add the beans directly to the resulting tomato puree. Add 2-3 cups of water or use leftover bean liquid for a thicker curry. Cook over low heat without a lid for 30-40 minutes. Season with salt, pepper and add a teaspoon of Garam Masala spice mix. The resulting curry is usually sprinkled with finely chopped cilantro, a little lime juice is squeezed out, and served with rice, roti, naan, or other types of flatbread.

Beans are one of the most popular representatives of the legume family, and many people like their taste qualities. Boiled beans are especially appetizing when they are saturated with the aromas of spices and other ingredients of the dish.

There are many varieties of beans, even very many. Without particularly going into botany, we distinguish between "red", "white", "asparagus". Although recently they began to understand what lima beans, mung beans, black eye, pinto and others are.

What is valuable in beans? And the most valuable?

Fat free high quality protein. Combined with dishes prepared from whole grains (for example, rice), beans will provide you with almost defatted high-quality protein, replenish vitamins, micro- and macronutrients, as well as molybdenum, which is responsible for detoxifying the body with the accumulation of sulfites.

Cellulose. Beans contain it in an ideal amount: 1 serving can provide us with a full daily requirement (200 g - about 50 g of fiber). What is fiber for? It removes toxins from the body, stabilizes blood sugar levels, and saturates without extra calories. Red beans are especially rich in fiber.

Molybdenum. Why is molybdenum important? Sulfites, which are a kind of preservative, are often found in prepared foods. People who are sensitive to them may experience palpitations, headaches, or disorientation. Meanwhile, just one serving of cooked beans (about 200 grams) supplies the body with 177% of the daily requirement of molybdenum.

Other nutrients. As a representative of legumes, beans are also rich in B vitamins (especially B6), vitamin PP, vitamin E, contain such macro- and microelements as manganese, sulfur, iron, magnesium, phosphorus, potassium, calcium. And this is not all, but only the most important.

Calorie content of beans. 100 grams dry contains 139 kcal, the calorie content of boiled beans is approx. 94 kcal.

Bean composition. 100 g of product contains 8.5 g of protein, 18 g of carbohydrates, 20 g of fiber

Useful properties of beans. Beans for various diseases

The beneficial properties of beans are in many ways similar to those of peas, and this is understandable - both products belong to the class of legumes. However, the unique ratio of nutrients in the composition of both makes their use, if not mandatory, then very desirable, just as the presence of phytoncides in both apples and cherries does not negate the value of the first or second. Even related products have uniqueness. It is no coincidence that nutritionists insist on the diversity of our menu.

For those who are accustomed to approaching healthy eating with a meticulous feeling, sense and arrangement, it will be interesting to get acquainted with scientific studies of the beneficial properties of beans. The issue has been well researched.

Eat Beans for Diabetes

One study, which involved two groups of people with type 2 diabetes, compared the performance of patients whose diet included foods high in fiber. Patients of one of the groups ate according to the standard American diet for diabetics, according to which the daily norm of fibers was 24 grams per person. The other group followed a diet that included 50 grams of fiber per day. As a result, people in the group that ate more fiber had lower levels of both blood sugar and insulin. In addition, their cholesterol levels decreased by almost 7% and triglyceride levels by 10.2%.

Beans help lower blood cholesterol

As a legume, beans are made up of both soluble and insoluble fiber. A serving of these beans (about 200 grams) will provide almost your entire daily fiber requirement.

Soluble fibers, due to the formation of gel-like substances in the digestive tract, remove bound bile from the body along with the cholesterol it contains. Insoluble fiber should be consumed by people prone to constipation and digestive disorders (eg, irritable bowel syndrome).

Add beans to your diet to reduce the risk of heart disease

Scientists have been testing the relationship between diet and mortality from coronary heart disease for two decades. The experiment involved 16,000 middle-aged men in the United States, Italy, Greece, Finland, the Netherlands, the former Yugoslavia and Japan for 25 years. Typical diets were: in Northern Europe dairy products were consumed in large quantities; in the USA - meat and meat products, in Southern Europe the diet was more fish, wine, vegetables and legumes, and in Japan - fish and dishes from cereals, soy products.

An experiment has shown that eating legumes reduces the risk of death from heart disease by 82%!

Another American study confirms that eating high-fiber foods, such as beans, can help prevent heart disease. Nearly 10,000 American adults participated in this experiment for 19 years. People who ate a lot of fiber (21 grams per day) had 12% fewer cases of coronary heart disease (CHD) and 11% fewer cases of cardiovascular disease (CVD) compared with those in whose diet fiber was 5 grams per day. The groups that consumed only water-soluble dietary fiber were even more fortunate, with a 15% reduction in the risk of coronary artery disease and a 10% reduction in the risk of cardiovascular disease.

Beans have a significant amount of folic acid and magnesium, which is also important for the heart and blood vessels.. Folic acid helps lower levels of homocysteine, an elevated level of which is one of the risk factors for heart attack, stroke, or peripheral vascular disease. It has been calculated that 100% daily intake of folic acid reduces the risk of myocardial infarction by 10%.

Just one serving of cooked kidney beans will provide more than half (57.3%) of the recommended daily intake. folic acid.

Large supply of magnesium in beans- this is another fat plus for the human cardiovascular system. Having enough magnesium in the body improves the flow of blood, oxygen and nutrients throughout the body and reduces the risk of a heart attack. So eat more beans if you want to keep your heart healthy (especially if you have a heart diagnosis): one serving contains 19.9% ​​of your daily magnesium requirement.

Beans replenish iron stores in the body. In particular, women during their menstrual cycle, when they are more at risk of iron deficiency, are advised to consume these beans also because, unlike meat (another source of iron), they are low in calories and practically fat-free. Iron is a component of hemoglobin, which carries oxygen from the lungs to all cells in the body, and is also part of key enzyme systems for energy production and metabolism. In pregnant or lactating women, the need for iron also increases. From one serving of beans, you will get 28.9% of the daily value of this element.

Vegetarians, voluntary or involuntary

Include beans in your diet if you do not eat meat. If you want to replace red meat on your menu, become a fan of beans. These beans, especially when paired with whole grain dishes such as durum wheat pasta or brown rice, will provide you with plant-based protein similar to meat proteins, but without the extra calories and fat found in meat and dairy products. A serving of beans (about 200 grams) will supply 30.7% (15.3 grams) of your daily protein requirement.

By the way, the closest in composition to meat protein among plants is found in soybeans. Beans are inferior, but still confidently holding on among the protein champions.

How to choose and store beans

dried beans, as a rule, is available in prepackaged packages, and is also sold in sufficient quantities in the markets. The packaging must be strong and undamaged. Unpackaged beans should be inspected for stains, insect damage, and bad odors that indicate the beans have been stored in a humid warehouse. The beans will last until the next harvest if kept in a dry place in an airtight container (you can use a plain glass jar). And the already boiled product remains edible for up to three days if placed in a closed container and refrigerated.

You can also buy canned beans.. This is more convenient because you save time on cooking, and the nutrients of such beans are no different from those that you cook yourself. However, such a product may contain additional salts and additives, and home-cooked beans are absolutely safe. And for some reason, canned beans don't taste as good. So the cons are significant.

To reduce the cooking time of the beans, improve its absorption by the digestive system (which oligosaccharides interfere with) and remove toxic substances from the beans (and they are, especially in red), it is recommended to rinse and pre-soak them. This can be done in several ways. The first method is to boil the beans for two minutes, remove from heat, cover and let stand for two hours. An alternative method is to simply soak the beans in cold water for eight hours or overnight in a cold place. Before cooking, beans, regardless of the pre-soaking method, should be rinsed with clean water.

In the pot, the beans should be covered with water 2 inches above the beans. You need to start cooking it in cold water over low heat, when the water boils, add salt. When using beans in the first dishes, it must be brought to half-cookedness in a small amount of water, and then pour in the broth and other ingredients of the dish. It is important to remember that foods containing acid, such as vinegar, tomatoes or tomato paste, are best added at the end of cooking, when the beans are already soft. If these ingredients are added too early, they will slow down the cooking process of the beans.

Beware the purines

Beans contain natural substances called purines. The kidneys of some people are not able to remove the breakdown product of purines - uric acid, and then its level in the human body rises. With the constant accumulation of uric acid, a dangerous disease can occur - gout. People who are predisposed to gout, and even more so those suffering from it, need to limit or eliminate foods that contain purines. However, some nutritionists consider this recommendation more than controversial. According to recent studies, only meat and fish purines can lead to the development of gout, and purines, which are found in plant foods, have practically no effect on the manifestation of this disease.

A bit of history

Common beans, like some other beans, descended from a common ancestor, whose homeland is Peru. Throughout South and Central America, these legumes spread thanks to the movement of Indian traders, who brought the beans from Peru. It was brought to Europe by Spanish explorers in the 15th century. Because beans are an inexpensive yet generous source of protein, they quickly gained popularity in many cultures around the world.

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 dish of beans is just as tasty and satisfying as with meat. It serves as a wonderful filling for pies and various baked goods.

Soaking Features

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

Beans can also be soaked in good beer, which will give it a piquant taste. The rules are the same as for water. When the time comes to boil the beans, the beer should not be poured out, but boiled in it. Alcohol and harmful substances will evaporate from it.

Thermal regime

Another important rule for obtaining a delicious bean dish is the observance of the thermal regime. First, it must be put on a slow fire so that it boils for at least half an hour. After boiling, the fire should remain moderate so that the beans simmer gently.

You cannot cook different types of beans together, because each variety requires a different cooking time. The beans are salted ready-made. Compliance with the above recommendations guarantees the receipt of tasty and mouth-watering bean dishes.

Bean soup - it doesn't taste better

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 tablespoons).

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

Mix the finished beans with roast with tomato sauce and potato cubes. Bringing to a boil, cook over low heat for 20 minutes. Add salt and pepper to taste. Serve 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 bulb;
  • cardamom (five grains);
  • cloves (three buds);
  • salt, pepper, garlic to taste.

Drain water from soaked beans. Then rinse it in running water. Put beans and meat in a saucepan, pour water. When it boils, make a moderate fire and cook for an hour and a half. Chop onion with carrots, add tomato paste and sauté. Add this stir-fry to soup. Put all the spices and cook a little more. Soup should be infused for at least 15 minutes. Already in bowls, season the soup with grated garlic.

Appetizing salads with beans

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

Green bean salad

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

Free the pods from the tips and veins. Cut diagonally 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 arrange on a dish. Put the finished pods on top. Salt everything, put sour cream and mix.

Beans and smoked chicken

The salad contains:

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

For this salad, soak the beans in beer, then boil them. After leaning back 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 bulbs;
  • two pickled cucumbers;
  • 2-3 bell peppers;
  • 4-5 tomatoes;
  • two cloves of garlic.

Leave the beans overnight in cold water. Then boil until soft. Grate 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).

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

Beans with pork in a pot

Need to stock up:

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

Fry the meat cut into small cubes with tomatoes and onions. Green bean pods, cleaned of fibers and cut in half, put in half cooked meat. Pour hot water with pepper and salt. Simmer over low heat. At this time, clean, wash and cut 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 refractory ceramic pot, cover with grated cheese on top and place in a hot oven. The dish should be baked and covered with a golden crust.

Only beans

In order not to puzzle 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 (glass), you will need:

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

Transfer almost ready boiled beans to a hot baking sheet or pan without a handle. Pre-lubricate the container with vegetable oil and lightly sprinkle with breadcrumbs. Heat up and top with beaten eggs mixed with flour, fried onions, pepper, salt, dill. When a golden crust forms from the eggs, brush with sour cream on top and hold in the oven for another five minutes.

Baked beans

Ingredients of the dish:

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

Boil the soaked beans until almost done. Cut the onion into half rings and sauté until golden with the addition of flour. Pour the bean broth into the fry. After it boils, season with pepper, sugar and finally with bay leaf. Pour this sauce into boiled beans and simmer for half an hour. Served hot or cold. Tasty the same.

Bean cutlets

Prepare:

  • beans (glass);
  • two bulbs;
  • semolina (1 tablespoon);
  • 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. Shape into patties and fry a little. Then place the cutlets in a cauldron, pour in water (you can use meat broth) so that it covers them, and simmer for an hour and a half.

bean lobio

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

With beer

  • two glasses of beans;
  • a glass of walnuts peeled;
  • 250 ml of beer;
  • a head of garlic;
  • two bunches of green parsley;
  • 1 st. 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. Skip garlic, walnuts, herbs through a meat grinder. Add this mass to the chilled beans. Season with pomegranate juice, pepper, salt, sugar.

Lobio with eggs and butter

Prepare:

  • green beans (1 kg);
  • 200 g melted butter;
  • 3 eggs;
  • salt.

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

Lobio with nuts and tomatoes

Components:

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

Place the sliced ​​tomatoes in a saucepan and let it simmer for 2 minutes over a fire. Then, removing from heat, wipe through a sieve.

Boil the chopped beans and combine with mashed tomatoes and onions. Boil. Mix walnuts with salt, garlic, cilantro, parsley, basil. Add this mixture to the green beans and mashed potatoes and boil for 10 minutes.

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