What to cook in the post from beans? TOP 4 recipes with photos of lean bean dishes at home. How to cook beans correctly - cooking secrets. Video recipes.
With the onset of Lent, our diet changes. Mushrooms, cabbage, and also bean dishes appear on the table. Pure protein without excess fat is the basis of a nutritious and satisfying dietary menu. It is especially indispensable on the days of fasting. Beans can be red, white, green beans, variegated, black, green, brown, large, small … We offer a selection of TOP-4 delicious recipes for lean dishes with beans.
How to cook beans correctly - cooking secrets
- Raw beans should not be eaten. Raw beans contain toxic substances that are destroyed during cooking.
- The beans will cook faster and become softer if they are pre-soaked in cold water for at least 4 hours, and better for 6-10 hours. It is more convenient to fill it with water in the evening and leave it overnight.
- It is undesirable to leave the beans in water for more than 10 hours, otherwise the fermentation process will begin. At the same time, it is better to change the water in which the beans are soaked every 3, 5 hours.
- When soaking, the beans will greatly increase in size, so the water level should be 5 cm higher than the beans.
- After soaking, drain the water and boil the beans in fresh, clean water.
- Pre-soaking will not only speed up the cooking process. Beans contain oligosaccharides, substances that cause gas in the body. And during soaking, they dissolve.
- To combat flatulence, add thyme and mint to the beans before cooking. These herbs will relieve gas from the intestines and provide a fragrant aroma.
- Do not salt the beans during cooking. This should be done only at the very end of cooking, otherwise it will turn out to be too tough.
- Beans love temperature changes, so after boiling, boil them for 10 minutes over high heat, change the water, boil again and cook over low heat.
- For a mild flavor, add a little vegetable oil to the saucepan while cooking.
- During cooking, periodically you can add 1 tablespoon to the pan. cold water. Then the beans will cook faster.
- When cooking beans, do not cover with a lid, then they will retain their bright saturated color.
- Depending on the variety, the beans will be ready in 1-2 hours. Unsoaked beans will be cooked within 2-4 hours. Large beans take longer to cook than small beans. White varieties boil faster and do not need to be soaked. Red beans take longer to cook, so it is best to soak them first.
- You can determine the readiness of the beans by following the example of Western restaurants - the "system of three". Remove three beans from the pan and taste everything. If they are all soft, the beans are done. If one is not cooked, continue cooking. After a while, try three beans again in the same way.
- Ready boiled beans are added to salads, soups, stewed with vegetables, made pate, used as filling in pies, served as a side dish.
Bean soup
The process of making lean bean soup is, of course, lengthy. But if you want to speed up and simplify the work, use canned beans. The food industry regularly supplies store shelves with such preservation from all types and varieties of beans.
- Caloric content per 100 g - 205 kcal.
- Servings - 4
- Cooking time - 2 hours, plus time for soaking beans
Ingredients:
- Red beans - 1 tbsp
- Parsley - a few twigs
- Carrots - 1 pc.
- Water - 4, 5 tbsp. Salt to taste
- Onions - 1 pc.
- Ground black pepper - to taste
- Dill - a few twigs
- Tomatoes - 2 pcs.
Making Lean Bean Soup:
- Sort the beans, rinse and soak. In the morning, drain the water, fill the beans with clean water and place on the stove.
- Peel the onions and carrots, chop finely and add to the beans.
- Cook foods over moderate heat until the beans are cooked through.
- Scald the tomatoes with boiling water, remove the skin, chop finely and put in a saucepan.
- Continue simmering for 15 minutes, season with salt and remove from heat.
- Place finely chopped parsley with dill in the soup before serving.
Pickled beans with onions
Pickled beans and onions are an incredibly tasty salad despite being lean. If desired, it can be supplemented with mushrooms, then the dish will become more piquant. And for satiety, just before serving, you can successfully diversify the consistency of the salad by adding crispy croutons.
Ingredients:
- Dry beans - 180 g
- Onions - 1 pc.
- Carrots - 1 pc.
- Garlic - 4 cloves
- Vegetable oil - 3 tablespoons
- Apple cider vinegar - 4 tablespoons
- Salt to taste
- Soy sauce - 1 tablespoon
- Freshly ground black pepper - to taste
Cooking Lean Pickled Beans with Onions:
- Wash and soak beans beforehand. Drain, put in a 2 L saucepan, cover with water and boil until cooked without salt.
- Tilt the boiled beans on a sieve to drain all the water and cool.
- Peel and wash onions and carrots. Chop the onion into thin quarter rings, and grate the carrots on a coarse grater.
- Toss in vegetable oil, apple cider vinegar, salt, black pepper, soy sauce, and pressed garlic.
- Combine beans, onions and carrots in a deep bowl. Season the food with cooked sauce and stir. Leave the beans to marinate for 2 hours at room temperature, then move the dish to the refrigerator to cool.
Vegetable salad with beans
Lean Vegetable Salad with Beans is a spicy and spicy lean dish. This is a great option for lunch, dinner and snacks! Hearty, tasty, fast and hassle-free. the recipe uses canned beans. Therefore, the recipe can be prepared in a minimum amount of time.
Ingredients:
- Canned beans - 100 g
- Carrots - 1 pc.
- Onions - 1 pc.
- Pickled cucumbers - 2 pcs.
- Sweet pepper - 2 pcs.
- Potatoes - 2 pcs.
- Garlic - 1 clove
- Vegetable oil - 3 tablespoons
- Olive oil - 2 tablespoons
- Mustard - 2 tsp
- Salt to taste
- Ground black pepper - to taste
Cooking lean vegetable salad with beans:
- Peel the onions and carrots, wash and cut into small cubes
- Peel the bell peppers from the seed box and cut into cubes or strips.
- Heat vegetable oil in a skillet, add vegetables, fry for 5 minutes and cool.
- Remove the beans from the jar and drain the liquid.
- Boil the potatoes in their uniforms, cool, peel and cut into small pieces.
- Cut the cucumbers as well as all other foods.
- Peel the garlic and pass through a press.
- Combine food in one container, season with sauce and stir. Combine olive oil, mustard, salt and pepper to make the sauce.
Vinaigrette with beans and honey agarics
Lean vinaigrette with beans and honey agarics is a dish with a small amount of components, while it turns out to be satisfying, nutritious and will only benefit our body. And in the presence of boiled beans, it is prepared in a matter of minutes.
Ingredients:
- Beans - 1 tbsp.
- Beets –2 pcs.
- Potatoes - 3 pcs.
- Salted mushrooms - 200 g
- Pickled cucumbers - 2 pcs.
- Carrots - 2 pcs.
- Onion - 1 pc.
- Vegetable oil - 3 tablespoons for refueling
Cooking lean vinaigrette with beans and honey agarics:
- Soak the beans, drain the water, pour fresh and boil until tender. Drain and cool.
- Wash the potatoes, beets and carrots and boil in the peel until tender.
- Cool the boiled root vegetables, peel and cut into small cubes.
- Dry the cucumbers and mushrooms with a paper towel to remove excess pickle and chop finely.
- Peel the onions, wash, cut into small cubes and pour over with hot water to remove the bitterness. Place the onion in a colander and let the water drain.
- Combine all products in a bowl, salt and pepper, season with vegetable oil and stir.
Video recipes for cooking lean bean dishes
Salad with beans and vegetables
Beans in Italian
