What can be cooked from beans. Diet bean dishes - recipes are simple and tasty. Delicious salad with beans and chicken

Bean dishes have hundreds of options and are popular not only with us, but also in many cuisines of 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 snacks, many of which have become the country's hallmark, earning fame.

What to cook with beans?

Bean dishes “simple and tasty” are recipes with the help of 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.

Bean recipes 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.
Soup with beans and mushrooms will require a minimum of effort. Potatoes, fried carrots, onions and mushrooms are added to the cooked beans and seasoned with herbs.
A complete bean and egg second course is easy to prepare. Put the boiled beans on a baking sheet, pour over beaten eggs and bake for 10 minutes.
A nutritious salad of red canned beans and smoked chicken fillets is instant: mix the beans with the fillet chunks, add fresh cucumber and season with mayonnaise.

Bean lobio is a traditional Georgian dish famous for its juiciness and aroma. Beans are revered by Caucasian cuisine, and are the main component in the recipe, the principle of which is simple: unleavened bean taste, stewed in spices and tomato sauce, saturated with juices and aromas. Cooking with soaked beans will take an hour and a half.

Ingredients:

red beans - 300 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. Simmer for an hour.
Fry onions 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 a great alternative to meat cutlets. The dish is an excellent find for fasting people, because beans rich in protein are nutritious, low in calories and can replace meat. To create cutlets, any sort of beans is suitable - the main thing is that it is easy to boil and beaten into minced meat, into which, if desired, you can add vegetables.

Ingredients:

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

Preparation

Soak the beans for 8 hours. Cook, grind in a blender.
Fry the carrots and onions. Introduce into bean mass.
Add semolina.
Shape the patties and fry them.

Red bean soup turns into a tasty and quick dish with a can of canned food at hand. Such a preparation will speed up the cooking time and save you from the long soaking process, which housewives do not like. All that is needed is to send the beans along with the potatoes into the broth and after 20 minutes remove the finished hot 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;
oil - 40 ml.

Preparation

Fry the beef.
Add onions, 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 pate 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, well suited for diets. It can be spread on croutons, made 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.;
Provencal herbs - a pinch;
lemon juice - 30 ml.

Preparation

Cook the soaked beans for 2 hours.
Whisk in a blender with all ingredients.
Send the mass to the refrigerator.
The bean snack should be chilled 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 food, it will not be difficult to cope with a snack in a couple of minutes: you need to season the beans and corn with sauce and give time to brew. A classic dressing with lemon juice and oil will add freshness.

Ingredients:

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

Preparation

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

The bean garnish is a refreshing addition to nutritious meats and, if used with leguminous beans. They are not as high in calories as their "congeners", and have a huge vitamin reserve, which makes them a desirable component in many recipes. Special 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

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

A popular Georgian appetizer with a paste-like consistency. The dish consists of two parts: the constant dressing of walnuts, garlic, hot red pepper and suneli hops, and the main ingredient - beans. It is simple to prepare: you just need to scroll through the components in a meat grinder and mold the balls from the mass.

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 tsp;
pomegranate seeds.

Preparation

Put all the ingredients in a blender bowl and grind.
Shape the balls, make a depression and fill it with pomegranate seeds.

A dietary meal that must be included in the weekly diet. For all its simplicity, it provides the broadest selection of components that can be purchased based on personal preference and seasonality. The cooking feature (slow braising) provides products with the opportunity to exchange flavors and maintain a useful supply.

Ingredients:

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

Preparation

Soaked beans, cook for 2 hours.
Saute the carrots, onions, zucchini and tomatoes.
Add water, beans, laurel and chili.
Simmer for 20 minutes under the lid.

Bean sauce is a great alternative to high-calorie mayonnaise dressings, which are high in fat and harmful preservatives. This natural, low-calorie product is quick and easy to prepare and is a great addition to crisps, croutons or fresh vegetables. It is convenient to put it in a container and take it for a picnic.

Ingredients:

White beans are considered a more popular product in cooking due to the fact that they are very delicate in consistency and have a more pleasant taste. But in order to achieve good taste, it must be properly prepared. And this process firstly needs to be done, following the advice of professionals, otherwise the beans will turn out to be bitter and tough.

How long does it take to cook white beans?

Beans must be soaked for 4-6 hours, but no more than 12 hours. The cooking process itself after boiling in a saucepan takes at least 50 minutes. In the microwave, it will take 10-15 minutes to boil white beans, depending on the power of the appliance. But in a slow cooker, the time increases again to 60 minutes.

Instructions for making white beans

The classic way to boil the beans is in a saucepan. For cooking, you need to take 1 glass of the product and soak it for 4-6 hours in 3 glasses of warm water. After that, the garnish is washed several times and cooked:

Put the beans in a large enough container, pour 3 glasses of cold water and put on low heat, without covering.
After boiling, the water is drained and 3 glasses of cold water are added again. Bring to readiness over low heat and cook for 60 minutes.
10 minutes before the final preparation add 1 tsp. salt in 1 cup of beans.
After 60 minutes, the beans are tasted. If it is not soft enough, cook for another 101-5 minutes. If the water boils away, then you can add cool liquid.

If you decide to cook white bean soup, then you need to put the main component 1 hour before the end of cooking. You can cook the beans faster by using the microwave.

Advice! For cooking in the microwave, the beans are placed in a glass container and poured with water in a 1: 2 ratio. The oven is turned on at full power and the product is boiled for 10 minutes. If he is not ready, put another 3-4 minutes. Salt and pepper after rinsing.

Multicooker cooking technology:

white beans, previously soaked for 4-6 hours, are transferred to a bowl and water is poured 1: 3;
the timer is set for 1 hour;
when the timer goes off, the beans should be tasted for softness.

If you do not pre-soak the white beans, the cooking time will increase by 1–2 hours, depending on the size of the beans.

A common problem when boiling white beans is the presence of bitterness and insufficient softness of the product. To avoid this, you need to remember a few small rules:

To achieve an increase in the softness of the product will help 2 tbsp. l. sunflower oil poured in at the very beginning of cooking.
You need to soak the beans in a large bowl so that they do not get cramped during the swelling process.
If you do not cook the beans, you can get poisoning. Dangerous toxins are contained in raw food.
If soaked for more than 12 hours, the fermentation process may begin. In the hot season, the onset of an undesirable reaction is accelerated. Therefore, you need to put the beans in the refrigerator.
During soaking, the water is changed to maintain a neutral environment. If you cannot change the liquid, soak it in a special solution (600 ml of water and ¼ teaspoon of salt).
The water in which the beans are soaked dissolves the carbohydrates. Boiling beans in the same liquid increases the risk of flatulence. It is important to rinse the beans before boiling.
To preserve the white color of the product, be sure to change the water after the first boil.
A small fire during cooking is needed so that the beans are evenly boiled and not burned.
When preparing soups, boil the beans for no more than 40 minutes, and then put them in the broth.

You can use white beans in different recipes: salads, stews, soups. It is an excellent substitute for mashed potatoes and is an important source of protein for people who do not eat much meat.

White Bean Recipes

Beans can be used to make delicious, hearty, and healthy meals. And you don't have to spend too much time on it. Lovers of vegetable snacks will appreciate the nutritional value of the product. Indeed, when using white beans, it is not at all necessary to add meat to the recipe.

Baked beans with vegetables

A delicious and beautiful recipe in pots, for the preparation of which you need to take 2 tbsp. boiled beans, 1 zucchini, 2-3 tomatoes, Brussels sprouts or broccoli to taste, and 1-2 carrots and onions:

fried carrots and onions, add about 1 tbsp. l. tomato paste;
chop the rest of the vegetables at random, mix with roast and put in pots;
boil white beans until half cooked and add to pots;
put in the oven for 35 minutes at a temperature of no more than 160 degrees.

10 minutes before cooking, you can sprinkle with grated cheese mixed with green onions.

Provencal soup with herbs

An unusual and very varied in taste soup will be obtained from an abundance of vegetables and herbs:

You need to boil white beans in the amount of half a glass in 1 liter of chicken broth with the addition of a glass of water and a bunch of herbs - 4 sprigs of parsley, 2 sprigs of thyme, 1 bay leaf, a small bunch of basil.
Then you need to prepare 200 g of green beans, 1 tomato, carrots, onions, zucchini, 1 small fennel. You will need salt, 2-3 cloves of garlic and 125 ml of olive oil.
While the beans are boiling, the courgette is cut into slices, the onion into quarters, the carrots lengthwise into 4 parts and similar slices. Green beans should be up to 2.5 cm long. The fennel is cut into thin feathers.
Peel and chop the tomato, put the garlic with a portion of the basil in a blender, beat and add olive oil.
All vegetables are added to the beans in the broth, after having delivered a bunch of herbs. Cook for 15 minutes until tender. Add salt and pepper.

Serve the dish with prepared garlic, basil and butter sauce!

Simply sautéing onions, carrots and beans in tomato paste will create a delicious side dish for any meat dish or nutritional supplement to your daily fresh vegetable salad.

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Excluding protein from meat and dairy products, beans, and legumes in general, can be called one of the richest sources of protein. In addition, due to its neutral taste, white beans, like any other beans, can be an addition to any dish: appetizer, first or main. We undertake to prove this with a whole assortment of simple recipes, among which everyone will find something to their liking.

White bean salad - recipe

Ingredients:

canned white beans - 420 g;
- 230 g;
lettuce or chard - 4-7 leaves;
red onion - 45 g;
dill greens;
cherry tomatoes - 130 g;
olive oil - 60 ml;
red wine vinegar - 30 ml.

Preparation

Cooking this white bean salad is practically a matter of mixing all of the above ingredients together. Drain the beans and rinse the beans, pick the salad with your hands, chop the dill, cut the cherry in half and the onion into thin half rings, lightly mash the tuna with a fork if the pieces are too large. After placing all the ingredients in a salad bowl, season them with a mixture of oil and vinegar, stir and taste.

White bean lobio recipe

If you don't know how to cook white beans deliciously, so that they conquer all eaters, then try making lobio - a Georgian dish made from beans in tomato sauce.

Ingredients:

white beans - 390 g;
white onions - 110 g;
walnuts - 90 g;
a bunch of cilantro;
dried savory - 3 g;
hops-suneli - 3 g;
tomatoes - 340 g;
vinegar - 15 ml;
a pinch of saffron;
pomegranate seeds.

Preparation

White beans should be left to swell in cold water for 8-12 hours before boiling. Boil the swollen beans, leave the liquid after cooking.

Saute white onion with spices in a little oil. After 2 minutes, put the tomato slices on the onion, wait until they turn into a thick sauce, and then add the beans and chopped walnuts. We begin to pour the liquid in which they were boiled into the pot with beans so that the consistency of the dish resembles a thick sauce. Sprinkle white beans in tomato sauce with fresh cilantro before serving.

White bean soup - recipe

After discussing hot white bean dishes and appetizers, don't miss out on the delicious hearty soups made with this affordable bean.

Ingredients:

white cabbage head (small);
white onions - 110 g;
carrots - 140 g;
garlic cloves - 4-5 pcs.;
olive oil - 15 ml;
dried coriander and oregano - 4 g each;
paprika - 4 g;
tomatoes in their own juice - 410 g;
tomato sauce - 240 g;
vegetable broth - 1.2 l;
canned beans - 400 g.

Preparation

Salt the onions and carrots for 5 minutes, add the garlic and spices, and after a minute add the chopped cabbage and stir. Pour the contents of a saucepan with a mixture of tomato sauce, tomatoes in their own juice and broth. When the liquids come to a boil, cover the container with a lid and let the dish simmer over minimum heat for 20 minutes. Add the beans after draining the excess liquid.

Serve canned white bean soup with fresh bread and plenty of greens.

White bean puree soup

Ingredients:

Preparation

Salt the shallots and garlic in butter with sage leaves, and when they turn clear, add the beans and wait another 3-4 minutes. Pour the broth over the ingredients, bring the mixture to a boil, and beat the white bean soup with a blender until smooth. Add cream, heat again and serve.

Legumes have been proven to have a beneficial effect on human health. They are rich in micronutrients, fiber and protein. Today we will look at how to diversify your menu with white bean dishes.

The benefits of beans

The leader in fiber content is white beans. Recipes for preparing dishes from it are very diverse. From this product we can make soups, cereals, salads and even bake pies and pies!

The main vitamins of white beans are vitamins of groups A, B, K, PP, C and E. They promote the growth and strengthening of hair and nails, as well as give the skin a radiant and healthy appearance.

Doctors especially recommend using a product such as white beans, the recipes of which can be used to prepare dishes both on the daily menu and on the holiday. The fact is that this type of legume helps to saturate the body with sulfur. And such a trace element is necessary in cases where a person is constantly sick with bronchitis, intestinal infection and some skin diseases. Also, doctors urge to use beans to improve the circulatory system. The iron contained in it improves blood flow and enriches all cells with oxygen. In addition, this product helps to boost immunity.

How to eat beans

As stated above, white beans are rich in iron. In order for this microelement to be well absorbed by our body, beans should be consumed along with vegetables rich in vitamin C.

Of course, no one eats this product in its raw form. Boil it well before eating it. And there are some bugs here. It is necessary to heat the fruits of this leguminous plant correctly. Only in this case, guests will truly appreciate your white bean dishes, the recipes for which you can learn by reading the article to the end.

So, wash the beans and cover them with water. After it boils, the liquid must be drained and cold water must be poured into the pan again, adding a little sunflower oil. It is recommended to cook the product over low heat. It should be noted that you cannot mix it. Add salt only after the ingredient is fully cooked.

Nutritionists, by the way, do not recommend using this product at night. This is due to the fact that, although healthy, white beans are quite high in calories. Recipes with this ingredient, however, are so varied that you can choose a very suitable option for the benefit of your figure.

Beans in pots

We have already said what white beans are rich in. The recipes for cooking it, as already mentioned, are very diverse. Beans can also be used as a main ingredient. And at the same time, it can simply serve as an addition to any other product.

So, to prepare the "Potted Beans" dish, you need 200 grams of dried white beans, 7 onions, a few tablespoons of tomato paste, sunflower oil, 700 ml of water, salt and pepper to taste.

In order for the beans to be soft and rich, it is recommended to soak them. It can take up to 3-4 hours in time. But it's better to do it at night. Drain the water, transfer the beans to a saucepan.

Cut the onion into rings and place it in a preheated pan with sunflower oil. Stir constantly. After the onion turns golden, add the tomato paste to it. Don't forget to season with pepper and salt.

Layer the fried beans. Note that the last layer should be white beans. Housewives' recipes are different. Some simply sprinkle sunflower oil on top of it. Others are smeared with sour cream. But in any case, the dish must be poured with water in which the beans were cooked, then put in the oven for 20-30 minutes.

Beans with chicken in a slow cooker

Many who monitor their health are interested in how white beans are prepared in a slow cooker. These recipes are so simple that even someone who is not at all friendly with the kitchen can cope with the preparation of this or that dish.

Today we bring to your attention a recipe for a hearty dish "Beans with chicken in a slow cooker".

So, you will need:

chicken;
carrot;
300 grams of beans;
Bulgarian pepper (2 pcs.);
a couple of tablespoons of sour cream;
the same amount of tomato paste;
some sunflower oil;
salt and spices to taste.

Soak the beans in hot water beforehand. In the meantime, cut all the vegetables into strips and marinate the chicken for 10-15 minutes (this can be both fillets and wings).

To prepare the dressing, you must mix the tomato paste with sour cream.

First, put the chicken in a multicooker, then pour the vegetables mixed and chopped beforehand on it. After that, we throw in the beans and fill everything with our dressing.

In the "Baking" mode, the dish must be cooked for at least one hour.

Diet bean soup

How else can white beans be cooked in a slow cooker? Recipes give us a description of many dishes, including soups. Let's consider one of them.

For a light soup for 4 persons, you will need the following:

200-250 grams of beans;
1 small carrot;
3 small potatoes;
1 small onion;
greenery;
1 clove of garlic;
salt and spices.

Place the pre-boiled beans in a multicooker and cover with water. Cut carrots and potatoes into slices and cook on the "Braise" setting. After the potatoes are tender, add light onion and herbs fried to the soup. Boil for another 5 minutes, add chopped garlic and seasonings.

Bon Appetit!

Georgian beans with paprika

Canned white beans also found many fans. The recipes for its preparation will require a little more effort than the previous version. Today we will take a look at the less labor-intensive process of manufacturing this blank.

Again, soak 300 grams of beans in cold water. After a few hours, rinse, add cold water to it again and simmer until soft. It is very important here to ensure that the grains do not boil and remain intact. Add salt at the end and drain off the remaining liquid.

Chop 300 grams of onions and fry them in sunflower oil. Cut 1 pound sweet pepper into slices.

Put the beans, peppers and roast in a large deep frying pan, add sunflower oil, 0.5 cups of water and simmer over low heat for 5 minutes. After the pepper is soft, add finely chopped herbs, chopped garlic, some vinegar, salt and black pepper to the dish. Simmer for another 1-2 minutes, stirring constantly.

Divide the mixture into half-liter jars, sterilize them and roll up the lid.

This type of legume is known all over the world. The most useful of several types of beans is considered red, it contains many substances necessary for our health.

An affordable and healthy product - red beans

A nutritious product that, due to the presence of protein, is similar in composition to meat, but is more quickly absorbed.

Red beans are a source of vitamin E; it also contains ascorbic acid, carotene, microelements important for the body: calcium, iron, sulfur.

Regular use of it will have a beneficial effect on health, as these legumes strengthen the immune system, and even on the appearance of the skin. Due to its low calorie content, this product is a frequent guest on the menu of those who are struggling with excess weight and trying to lead a healthy lifestyle.

The fiber contained in beans helps them to digest quickly, so it is useful for those suffering from stomach and liver diseases. Another plus of the product is that after any processing - canning or cooking - the useful qualities of the legume will not disappear.

Red beans cannot be eaten raw because of the harmful toxic substances they contain. During cooking, some of the toxins disappear, some pass into water when soaked. Soups, side dishes and salads are made from it.

Red Bean Recipes

Chicken soup

Beans are often cooked in broth. Food culture goes well with all types of meat, spices, herbs and vegetables. Chicken fillet soup is delicious and nutritious.

Required products:

Cook soup:

Rinse the previously soaked beans thoroughly;
Wash the fillet, cut into small pieces;
Fry finely chopped onions and carrots;
Set the meat to simmer, then add the beans and potatoes.

Frying, spices at will, bay leaf, put in the soup at the choice of the hostess: immediately along with the legumes or after a while. While the soup is cooking, crush the garlic, wash the herbs, add these ingredients 8-10 minutes before the dish is ready.

Georgian lobio in a multicooker

There are a lot of lobio recipes. In a multicooker machine, this dish is prepared very simply, but it turns out delicious and aromatic. Red bean lobio can be served as a side dish for meat, fish, baked vegetables, or it can be eaten separately. Moreover, the dish remains delicious even when cold.

You will need:

4 multi-cups beans;
Bulb;
100 grams of tomato paste;
6-7 cloves of garlic;
70 gr cilantro greens;
Seasonings at will: pepper, hops-suneli;
Salt and sugar to your liking.

Cooking lobio. The longer the beans are soaked, the less time it will take to cook them.

When serving, you can decorate the dish with additional herbs or walnut crumbs.

Second course: beans with vegetables

In this recipe, the red beans are supposed to boil well, so prolonged soaking before cooking is a must.

For a glass of legumes, take one carrot and one onion. For a flavorful dish, add your favorite spices to a few cloves of garlic and ground pepper. You will also need two tablespoons of tomato paste (you can use ketchup).

Preparation:

Put red beans in a dish suitable for stewing, add water, boil, drain the water;
Pour clean hot water to it, salt and simmer;
If necessary, water can be added to make it very soft;
Pour some vegetable oil into the finished legumes, add chopped carrots and onions and leave to simmer under the lid. Place the garlic and herbs with the vegetables a few minutes until tender. Sometimes sour cream or mayonnaise is added to such a dish before serving.

Beans with meat - delicious hot

Beans stewed with meat are simple and delicious. For cooking, you can take any meat, pork is used in the recipe described below.

The following products are taken:

A pound of pork (fillet);
300 grams of red beans;
A glass of tomato juice (you can dilute the paste);
For breading 3-4 tablespoons of flour;
Onion, garlic;
A teaspoon of any meat seasoning.

Soak the beans before cooking. Fillet can be pre-fried in small pieces by rolling in flour. Fry the meat in small portions, until a nice crust is obtained, so that it cooks evenly.

Saute the onions separately. Fold the legumes, fried meat and onions, spices, salt, add a little water and simmer for about an hour. Then add finely chopped garlic, tomato, some sugar (optional), and more water.

The beans should boil, and then leave to simmer for about fifteen minutes.

Sukkotash: a garnish of beans and corn

There are several versions of where this original food came from. According to one of them, this dish was prepared in America by the ancient Indians, according to the other, the homeland of Sukkotash is Hungary.

The hot base is beans and canned corn. The peculiarity of the recipe below is that the succotash will be lean without adding cream or butter.

Ingredients:

Boil the pre-soaked beans first. Sauté the peppers and onions. Combine cooked corn beans, stir-fry, add crushed garlic, spices, salt. Simmer the mixture for 20 minutes, then add the herbs. The fragrant dish is ready.

Canned Beans and Corn Salad

This dish is prepared quickly enough, since the products do not need to be cooked separately, they are taken canned. The salad turns out to be nutritious and at the same time dietary: wine vinegar or olive oil is used as a dressing.

Take 0.5 cans of canned corn and beans. Rinse the beans from the juice. Cut the tomato into small cubes and cut the onion into thin half rings. Stir all ingredients with chopped parsley and salt.

Prepare a salad dressing: mix the garlic squeezed through a press with ground pepper, 2 tablespoons of olive oil. Instead of oil, you can use 3 tablespoons of red wine vinegar. Season the salad with the mixture.

Salad with red beans and mushrooms

The dish turns out to be tender and very satisfying, and canned mushrooms will add a special piquancy. This recipe contains mayonnaise, so add salt to the salad with care.

For the salad you will need:

A can of canned red beans;
A can of canned mushrooms;
One carrot and one onion;
100 grams of hard cheese;
Tomato;
Dill greens, garlic, black pepper;
Mayonnaise to your liking.

Put the grated carrots and finely chopped onions into the pan. Add canned champignons there and, stirring occasionally, fry for 10 minutes.

Place the canned legumes in a salad dish.

Cut the tomato into cubes. Squeeze out the garlic. Rub the cheese. Mix all products, add mayonnaise. Decorate the dish with finely chopped dill. The salad is ready to be served.

Beans and pork ears

Ingredients:

Red beans - 500 grams;
Green beans - 200 grams;
By-products (pork ears) - 2 pcs.;
Smoked products: sausage, pork ribs, bacon, etc. - 300 grams;
2 onions;
A glass of tomato (mashed tomatoes, diluted tomato paste or ketchup);
Hot spices: chili or black ground.

Preparation:

Prepare the main ingredients: soak the beans and change the water a couple of times;
Prepare your ears: you need to clean them well, if you need to burn and wash;
First, it is recommended to boil the ears and legumes separately, and then combine and pour so much water that it only slightly covers the contents of the pan;
After about 30 minutes, add the chopped meats to boiling water and leave on low heat for another hour.

While the main ingredients are boiling, chop the onion. Then take out your ears. When cool, cut them into thin strips. Fold sauté the onion and chopped ears in vegetable oil.

Add the tomato, spices, broth from the saucepan and green beans to it. Simmer for 10 minutes and put everything back in the saucepan. Finally, pepper and salt.

Add greens to the finished dish, if desired.

It can be useful!

If you buy beans from the store, make sure all the beans are of good quality;
Before cooking, soak it for at least half an hour. The ideal option is to pour it with cold water in the evening, and be sure to rinse it before cooking;
If the product will later be used in a salad or for a side dish, then it does not take long to cook for the grains to be whole. For soup and porridge, the duration of cooking is increased;
A couple more recommendations to make the beans more tasty when cooking: add a couple of tablespoons of oil to the water, and salt at the very end of cooking;
This product can be cooked from 30 minutes to 2-3 hours. It all depends on the variety of legumes and on the pre-soak time.

Cook with pleasure and bon appetit!

White beans are one of the most widespread types of legumes in our latitudes. It has a pleasant exquisite taste, very satisfying and healthy. Due to the fact that beans contain a large amount of protein, useful elements and vitamins, they can easily replace meat in the diet. This is especially true on days of fasting and for people who have given up eating meat products.

It takes a lot of time to cook white beans, but the result is worth it, because many delicious and very healthy dishes are prepared from them. Due to the high fiber content and the almost complete absence of fat, bean dishes are considered dietary and help not only lose weight, but also effectively cleanse the body.

Canned White Beans

If you don't have time to cook beans, you shouldn't skip a meal made from these healthy beans. Canned beans contain slightly less nutrients, and you can prepare dishes from them very simply and quickly. Salads, side dishes, main courses are all easy to prepare just by opening the can.

The main thing is to take a responsible approach to the choice of canned food, they should contain a minimum of ingredients, an ideal composition consisting of beans, water, salt and sugar, without additional preservatives and flavors. Acetic acid is allowed as a preservative. It is best to purchase beans in a glass container, so that you can appreciate the appearance of the beans, they should be approximately the same size, uniform structure and color.

Otherwise, its difference from dry beans is small, however, natural products are always better than any, even the highest-quality preservation.

Preparing beans

It is very important to properly prepare the beans for cooking. This will help to shorten the cooking time and get the most out of the food.

Sort the beans, remove coarse dirt, damaged and dried beans. The surface of good beans is smooth and even, and the beans are firm and firm to the touch.
Pour the beans with water and leave for up to 10 hours, preferably overnight, this is how long it takes for the beans to soften, and all the harmful substances go into the water. It is advisable to change the liquid every 3 hours, or add a little soda to it. For 500 ml of liquid, take one quarter of a small spoonful of soda.
Before cooking, the water in which the beans were soaked must be drained, it is not suitable for consumption. This will help to avoid such an unpleasant moment in the use of beans, as increased gas formation. Also, to counteract this effect, add some fresh mint and thyme to the water in which the beans are boiled.

Cooking methods

To prepare all dishes from white beans, you must first boil it and do it right. Cook it in a saucepan on the stove, in the microwave and multicooker.

On the stove

This is the most familiar method available to everyone, its disadvantage is that you need to constantly monitor so that the liquid does not completely boil away and the beans do not burn. Procedure:

Pour cold water over pre-soaked beans;
do not cover the pan with a lid and put on fire;
bring to a boil, drain and cover with fresh water;
bring to a boil again, turn on low heat and simmer for 40-60 minutes;
you can add a little vegetable oil to the pan;
after half an hour, check the beans for softness, do this every 10 minutes so as not to overcook the beans;
salt water at the end of cooking.

During the cooking process, top up the water as needed so that the beans do not burn.

If the beans are not presoaked, they will cook in about two hours.

In the microwave

The fastest way to cook beans:

soak the beans in water;
drain the water and place in a special bowl for a microwave oven;
pour cold water and put on full power for 10 minutes;
reduce power to medium and cook for another 12-15 minutes;
remove the beans from the microwave and rinse under running water.

In a multicooker

A very convenient and reliable way to cook beans, which does not require constant supervision and presence in the kitchen. Cooking beans in a multicooker is very simple:

put pre-soaked beans in a multicooker bowl and pour cold water in the ratio of 3 cups of water to 1 cup of dry beans;
set a timer for 1 hour;
cook in the "Stew" or "Cooking" mode;
the cooked beans are soft and easily pierced with a knife.

Beans not soaked in advance take twice as long to cook.

White Bean Dishes

White beans can be used to make any kind of meal. This is an excellent side dish and a separate dish, an addition to salads, soups and main meat dishes. Beans go well not only with meat, but also with vegetables, mushrooms, fish. The dishes are aromatic, hearty and very tasty.

Garnish

Beans are an excellent side dish for meat and fish dishes; you need very little of them, because the beans are very hearty. This side dish is perfect for people leading an active lifestyle who need to quickly replenish their energy reserves during the day.

Soups

Bean soup is prepared with and without meat broth. It will be complemented by carrots, onions, garlic, peppers and herbs. Common liquid soups and puree soups are prepared from beans.

Salads

For the preparation of salads, canned beans are often used; they are combined with vegetables, smoked and boiled meat, cheese, and herbs. You can make a salad or a warm salad.

Snacks

A wide variety of appetizers and main courses are prepared from beans - pate, cutlets, pancakes, casseroles, fillings for pies and pies.

There are a wide variety of recipes that can be used to prepare delicious white bean dishes for every taste.

To learn how to properly and profitably prepare various dishes from white beans, you need to remember a few tricks.

Salt the white beans at the end of cooking.
Ready-made beans can be stored in the refrigerator for up to three days, you can cook them in advance and add them to different dishes.
During the soaking process, the beans increase in volume, this must be taken into account when choosing dishes.
Be sure to cook the beans until cooked, they should be easily crushed when pressed.
If the beans are soaked for more than 12 hours, the fermentation process may begin.
Soak the beans in a cool place.
Do not cover the pot with a lid while boiling the beans.
The beans are cooked over low heat, constantly monitoring the liquid level and adding water if necessary.
White beans have a delicate taste and do not like a lot of spices, enough salt, pepper, a little nutmeg, garlic and herbs.

Legumes have been proven to have a beneficial effect on human health. They are rich in micronutrients, fiber and protein. Today we will look at how to diversify your menu with white bean dishes.

The benefits of beans

The leader in fiber content is white beans. Recipes for preparing dishes from it are very diverse. From this product we can make soups, cereals, salads and even bake pies and pies!

The main vitamins of white beans are vitamins of groups A, B, K, PP, C and E. They promote the growth and strengthening of hair and nails, as well as give the skin a radiant and healthy appearance.

How to eat beans

As stated above, white beans are rich in iron. In order for this microelement to be well absorbed by our body, beans should be consumed along with vegetables rich in vitamin C.

Beans in pots

So, to prepare the "Potted Beans" dish, you need 200 grams of dried white beans, 7 onions, a few tablespoons of tomato paste, sunflower oil, 700 ml of water, salt and pepper to taste.

In order for the beans to be soft and rich, it is recommended to soak them. It can take up to 3-4 hours in time. But it's better to do it at night. Drain the water, transfer the beans to a saucepan.

Cut the onion into rings and place it in a preheated pan with sunflower oil. Stir constantly. After the onion turns golden, add the tomato paste to it. Don't forget to season with pepper and salt.

Beans with chicken in a slow cooker

Today we bring to your attention a recipe for a hearty dish "Beans with chicken in a slow cooker".

So, you will need:

chicken;
carrot;
300 grams of beans;
Bulgarian pepper (2 pcs.);
a couple of tablespoons of sour cream;
the same amount of tomato paste;
some sunflower oil;
salt and spices to taste.

Soak the beans in hot water beforehand. In the meantime, cut all the vegetables into strips and marinate the chicken for 10-15 minutes (this can be both fillets and wings).

To prepare the dressing, you must mix the tomato paste with sour cream.

First, put the chicken in a multicooker, then pour the vegetables mixed and chopped beforehand on it. After that, we throw in the beans and fill everything with our dressing.

In the "Baking" mode, the dish must be cooked for at least one hour.

Diet bean soup

How else can white beans be cooked in a slow cooker? Recipes give us a description of many dishes, including soups. Let's consider one of them.

For a light soup for 4 persons, you will need the following:

200-250 grams of beans;
1 small carrot;
3 small potatoes;
1 small onion;
greenery;
1 clove of garlic;
salt and spices.

Bon Appetit!

Georgian beans with paprika

Chop 300 grams of onions and fry them in sunflower oil. Cut 1 pound sweet pepper into slices.

Divide the mixture into half-liter jars, sterilize them and roll up the lid.

On sale and in cooking, there are two products called beans - these are actually ripe fruits, more precisely dried grains of different varieties and colors, they sell it in this form or canned. The second product is green beans, which are unripe pods of common or asparagus beans; they are sold not only fresh and canned, but also frozen. Traditionally, when discussing how to cook red beans deliciously, they mean ripe dry fruits, and green beans are usually discussed in the name.

Beans, unlike many products, do not lose their properties after heat treatment. Its distinctive flavor can be highlighted or modified with various herbs and spices to please any eater. The only difficulty, or rather an inconvenience, is the need for prolonged soaking for swelling before cooking. Canned fruits, which retain the beneficial properties in their original form, successfully help in solving this problem.

How are beans useful?

Dry beans are a unique product in their composition, they are the leader in the content of plant proteins, up to 24-26%, depending on the variety, and the plant protein resembles animal protein and is very easy to digest, even easier than animal. In addition, it contains a lot of fiber, 100 g contains almost half of the average daily requirement, vitamins and minerals.

Due to their composition and ease of preparation, beans are an important component in proper and healthy nutrition, they are essential for heart patients and diabetics, athletes and models. Love for her is manifested in national cuisines and culinary traditions, Georgia, China and Japan. In our country, the climate is not quite suitable for growing this legume, but its popularity does not diminish from this.

Contraindications

However, people with problems of the gastrointestinal tract and related areas, as well as diagnosed with gout, arthritis and arthrosis, beans should be included in their diet very carefully and in small quantities. An uncomfortable feature of legumes is flatulence, which is caused by gut bacteria that process legume proteins. This must be taken into account when thinking about how to cook red beans deliciously by adding dill, fennel, cloves, anise and fenugreek to dishes with them, which harmonize not only the taste, but also the digestion process.

Everyone should know that it is categorically impossible to eat raw ripe fruits, they can be poisoned. Therefore, you need to know how to cook red beans deliciously, do not neglect the soaking stage, including in an alkaline solution. Some nutritionists advise you to drain the first water after boiling and cook until cooked in the second water.

Thus, you can choose the method of preparation, spices and seasonings that will minimize all the disadvantages and make it possible to get not only the benefits, but also the pleasure of dishes with beans.

☞ Video plot

How to cook red beans delicious

Beans are indispensable during the fasting period and in the vegetarian menu. In this article, we'll discuss how to make delicious vegan beans without using animal protein or fat in recipes. All the above dishes are quite versatile, easy to prepare and have almost no national flavor, but the famous Georgian lobio and American Idaho soup, which is also often prepared only in water, will be postponed until next time.

How to make bean soup

A feature of red bean puree soups is the complete absence of potatoes and thickeners such as starch, semolina or flour, because the fruits contain enough starch. Usually the soup is cooked from dry fruits, preferably one variety, then all the grains are cooked at the same time. In case of time trouble, thinking about how to cook red beans deliciously, you can also use canned beans. In this case, it is important not to oversalt the soup, because it is salt that is the main preservative. Vegetarian soup made from beans and the same ingredients can be cooked in different ways and the tastes of these soups will be very different, and the benefits will remain.

Ingredients:

2 cups dry red beans
1 onion;
1-2 tbsp. l. vegetable oil;
2 carrots;
2 parsley roots;
celery root;
salt pepper.

COOKING METHOD # 1:

Rinse beans and soak in water for 10-12 hours, for example overnight. If the fruits were bought a long time ago, add a pinch of soda to the water and increase the soaking time. When the fruits are swollen, drain the water, rinse with drinking water, pour 2 liters of clean water and cook. After 30-40 minutes, put 1 randomly chopped carrot and celery into a saucepan. Cut the onion and fry in oil until translucent, add a second finely grated carrot to it, fry until the color of the carrot changes. After that, add finely grated or shaved parsley root to the pan, fry together until the parsley is slightly softened and soaked in oil. Transfer the fried vegetables to the pot next to the beans. Rinse the pan with a tiny amount of hot water and pour it into the pan. Boil the soup until the legumes are cooked, remove from heat and grind hot in portions with a mug mixer and pouring it into another saucepan. Season the soup with pepper and salt, boil, turn off immediately. Sprinkle the prepared soup with parsley.

COOKING METHOD # 2:

Wash the red beans thoroughly, add drinking water for several hours (3-5), then boil them in this water until tender. Coarsely chop all vegetables, put on the beans and cook from the moment of boiling for 2-3 minutes, turn off the heating, immediately chop with a mixer, season with salt and pepper, put on fire. Add oil, mix and cook for another 10-12 minutes, stirring all the time with a polymer or wooden spoon, so that it does not burn and stick to the bottom. The oil in this recipe is an optional but desirable component that makes the taste softer, and the soup more harmonious and healthy in terms of composition. Sprinkle the prepared thick soup with herbs, best of all celery or parsley.

Garlic croutons or aromatic spicy white bread croutons, dried in or fried in vegetable oil, are usually served as a side dish for such a soup.

Video recipe

Recipe for bean pate "in Armenian"

Ingredients:

300 g dry red beans;
head of garlic;
a bunch of cilantro;
50 g of walnut kernels;
salt pepper.

Preparation:

Rinse red beans, add water and leave for at least 7-8 hours, the easiest way is for the whole night, especially since some cookbooks suggest soaking the fruits for a day. Drain the water, rinse the beans with running water and cook until completely soft, adding hot water if necessary during cooking. Drain through a colander so that water is completely drained from it. Peel the head of garlic, chop the cloves, finely chop the nuts and cilantro. Mix all the ingredients and grind 3 times with a manual meat grinder or 2 times with an electric one. Pepper and salt the resulting pate, taste and salt if necessary. Unsalted pate tastes like an unfinished dish. Transfer to a vase, garnish with parsley. Serve with pita bread, from which you can make a roll, or with toasted bread.

To obtain a richer buttery taste, you can fry 1 chopped onion in sunflower oil with 3-4 cloves of garlic until transparent, then add them along with nuts and cilantro to red beans and chop everything together.

Video recipe

Colored Bean Snacks

Ingredients:

1 cup variegated beans
1 carrot, beet, bell pepper.

INGREDIENTS for refueling, 1st option:

vinegar;
1 tbsp. l. cumin;
grated horseradish;
lemon.

INGREDIENTS for refueling, 2nd option:

1-2 onions;
ground red pepper;
vegetable oil;
2-3 tomatoes;
salt.

COOKING METHOD # 1:

Soak and cook the colored beans in the traditional way, drain, cool. Cook the carrots and beets and cut them into cubes to size, like two beans, mix with the cooled fruits, put in a salad bowl. Prepare a dressing, for this, dilute wine vinegar to taste with cold water. Put the caraway seeds in a strainer and immerse in boiling water for one minute, remove, shake to glass the water, transfer to vinegar. Add grated horseradish to the mixture, no more than 5 tbsp. l., and squeeze the juice from the lemon. Mix everything, pour the vegetables with the resulting dressing, taste, salt to taste. Spread the bell pepper on top, cut into rings or strips.

COOKING METHOD # 2:

Prepare all ingredients for the snack - peel and cook according to traditional recipes. For dressing, sprinkle finely chopped onion with pepper, fry in a sufficient amount of oil, add salted water and simmer for a couple of minutes. Peel the tomatoes (scald with boiling water, then pour water from the refrigerator, remove the skin), chop, put on the onion, simmer for 15 minutes, taste and salt to taste. You can add garlic to the dressing for a spicier taste. Grind the hot dressing with a mug mixer. Put the beans and chopped vegetables in a salad bowl and pour over the prepared dressing, mix. The appetizer can be served warm.

Canned Beans Salad Recipe

The combination of starchy, slightly muffled taste of beans with aromatic vinegar dressing gives a special piquancy to this. By modifying the dressing with different herbs and spices, you can create a whole bunch of salads with different tastes.

Ingredients:

500 g canned red beans;
2 red onions;
1-2 cloves of garlic;
5 tbsp. l. vegetable oil;
salt pepper;
1 tbsp. l. granulated sugar;
7 tbsp. l. apple cider vinegar;
parsley, cilantro, basil;
2 tbsp. l. capers.

Preparation:

Drain the brine from canned red beans, taste, rinse with cold drinking water if necessary, drain well. Chop the onion into strips, finely grate the garlic, fry them together in hot oil, season with salt, pepper and sugar. Let the sugar melt, but make sure that it does not stick to the pan and burn. Gently add vinegar to the pan, turn off the heating immediately after boiling, put the beans in the pan, stir and leave to cool slowly to room temperature so that the beans are soaked in the dressing.

Wash and squeeze through a cloth towel several sprigs of cilantro, parsley and basil, tear off the leaves and herbs, chop, mix with capers. When the beans are completely cool, transfer to a salad bowl, pour in the herbs with capers, mix. Decorate with sage leaves.

For this salad, you can prepare a fragrant vinegar in advance: put a couple of peeled cloves of garlic and hot red pepper, sprigs of purple basil and 1 tsp each in a bottle with a tight ground stopper or a screw cap. seeds of coriander (cilantro) and cumin (cumin) heated in a dry frying pan. Pour apple cider vinegar over the mixture and place in a corner of a kitchen cabinet or cupboard for 10 days. Other Mediterranean flavors include fennel, thyme and one! a small sprig of rosemary.

Video recipe

How do you cook beans?

Perhaps it will surprise you, but dishes from such a familiar and beloved by many beans appeared on our tables not so long ago. Back in the seventeenth century, beans were grown only in the botanical gardens of Europe, as one of the outlandish plants of the New World. And only in the eighteenth century, beans began their victorious march through the fields, and dishes from them on 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, conquering the hearts of our ancestors, who called them Turkish beans. Today, beans are widely grown and are undoubtedly one of the most popular and widespread legumes.

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

In general, when referring to beans in cooking, it is customary to divide them into two different types - green beans and ripe beans. However, by default, speaking of beans, we mean exactly ripe beans, the dry seeds of which are used to prepare many, many dishes. What is not prepared from such beans! Delicious salads and appetizers, soups and chili, hot main courses and even desserts. Beans are boiled and stewed, fried and baked, and light soufflés and hearty cutlets are prepared from beans. Beans go well with most vegetables, pasta, dairy products, meat and poultry, which makes dishes from them desirable both on the tables of meat-eaters and on the vegetarian menu. Throw in the excellent pairing of beans with any herb and your favorite seasonings and spices, and you will easily notice that the range of beans dishes is not limited by anything other than your culinary imagination and taste preferences.

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

1. When choosing beans in the store, pay close attention to their appearance. The beans must be smooth, uniform in color and size, free from visible damage and signs of pest damage. Be sure to check if there are stuck beans in the bag, because the stuck beans will indicate to you that the temperature or humidity conditions were violated during storage or transportation, and the high moisture content of the beans is a sure sign of their deterioration. When buying pre-packaged beans, make sure the packaging is intact. Examine the bag of beans carefully to make sure there is no excess debris or pests in the bag. When buying loose beans, smell them before buying them. Any extraneous 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, it will not be possible to cook a tasty dish from spoiled beans.

2. Having brought the purchase home, once again carefully inspect the beans, selecting those of them that have traces of damage by pests. Store beans in tightly closed glass jars or plastic and tin containers with tight-fitting lids. In order to avoid the possibility of pest infestation of beans, put two or three unpeeled garlic cloves on the bottom of each jar. You can store beans both at room temperature by placing cans of beans in a dark, dry place, or at a lower temperature by placing a container of beans in the bottom compartment of the refrigerator. In general, the shelf life of beans should not exceed 12-16 months.

3. Cooking most bean dishes begins with pre-soaking and boiling the beans. The beans are soaked in cold water for 12 to 24 hours. During this time, the beans swell and soften slightly, which significantly reduces the cooking time. To make your beans cook even faster and turn out softer and more tender, add baking soda to the water while soaking at the rate of one teaspoon of baking 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 can cause your beans to remain tough. Then place the saucepan over high heat, bring the water to a boil, reduce heat, remove the foam, and simmer the beans until tender over the lowest heat, periodically checking to see if the beans are covered with water. If necessary, add some boiling water to the beans as they boil down. The 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 beans and their softness and remember that the finished beans must be absolutely soft, the concept of Al Dente does not apply to beans.

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

5. One of the most popular appetizers of Georgian cuisine, lobio, will easily decorate both your daily menu and the festive table. Soak for eight hours, rinse and boil one cup 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 cooked, pour out one cup of liquid and crush the beans lightly with a crush so that some of the beans turn into puree. Heat 2 tablespoons in a skillet. tablespoons of vegetable oil, add one onion, cut into quarters of rings, and fry until golden brown. Place one cup of peeled walnuts and three cloves of garlic in a blender bowl, chop, add the bean broth, and chop again until puree. Add fried onions 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. tablespoons of red wine vinegar, mix thoroughly and refrigerate. Sprinkle with chopped cilantro before serving.

6. It's easy to make a delicious bean soup with shrimp. Heat 3 tablespoons in a saucepan. tablespoons of olive oil, add one finely chopped onion, one celery stalk, chopped into thin rings, and two chopped garlic cloves. 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, salt and pepper to taste. Use a blender to puree the soup until smooth, then heat over low heat for five minutes. Boil until tender and peel 20 large shrimps. Pour the soup into bowls, add a few shrimp to each bowl, drizzle with olive oil and serve immediately.

7. It is even easier to prepare a delicious spicy cheese soup with red beans. Cut into small cubes one small onion, one carrot, two celery stalks; chop three garlic cloves. Heat 3 tablespoons in a saucepan. tablespoons of olive oil, add vegetables and fry, stirring occasionally, for eight minutes. Then pour in 300 ml. dry white wine, stir and simmer all together over low heat for 10 minutes. In a separate saucepan, boil 1 ½ liter of vegetable stock 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 prepared cheese mass 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, season with salt and pepper to taste, stir and cook together for another 10 minutes, stirring frequently. Sprinkle chopped parsley and thyme over the soup before serving.

8. Chicken drumsticks stewed with white beans and thyme are very tasty. Soak in advance, boil until tender and discard 500 g in a colander. white beans. In a deep skillet, heat 3 tbsp. tablespoons of olive oil and sauté six chicken drumsticks over high heat until golden brown, 5 minutes on each side. Transfer the drumsticks to a dish. Add another 1 tbsp to the pan. a spoonful of oil, two finely chopped onions, three chopped garlic cloves, 250 gr. cherry tomatoes, 2 tbsp. tablespoons 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 skillet with lid, reduce heat to low and simmer all together for 25 minutes. Remove from heat and let it brew for another 10 minutes.

9. Unusually aromatic, tasty and very satisfying beans are obtained with lamb, cooked according to the Lebanese recipe. Soak 250 g for 12 hours. white beans. In a deep saucepan, place one kilogram of lamb on the bones, chopped into portions. Pour in two liters of hot water, bring to a boil, remove the foam and simmer under a lid over medium heat for an hour and a half. Then add the beans, 1 teaspoon allspice and 1 teaspoon cumin and cook together for another hour. Heat 2 tablespoons in a skillet. tablespoons of vegetable oil, add two finely chopped onions and five chopped garlic cloves. Sauté for five minutes until tender, then add 3 tbsp. tablespoons of tomato paste, stir and simmer for another five minutes. Transfer the stewed vegetables to a pot of beans and lamb, add salt and red pepper to taste, mix thoroughly and simmer everything together for another 10 minutes. Sprinkle with chopped cilantro before serving.

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

And the site "Culinary Eden" on its pages is always glad to offer you even more important tips and interesting recipes, which will definitely tell you how to cook beans.