Recipes with canned red beans: soup, borscht, salads

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Red beans are perhaps the most colorful legume in existence. It has a rather dense shell and delicate flesh giving off a nutty taste. This variety of beans is the richest in useful substances and includes almost all minerals vital to our body. The fiber it contains keeps you feeling full for a long time after eating a bean dish.

Fast satiety is due to complex carbohydrates. Therefore, nutritionists recommend red beans for obesity. This variety of legumes has a positive effect on the cardiovascular and nervous system of a person. Its regular use will strengthen the immune system and increase hemoglobin. There are a variety of recipes with canned red beans. They will help you cook many delicious and original dishes from this he althy product.

Recipe for borscht with canned red beans

Ingredients:

1. Beets - 900 grams.
2. Canned beans - 350 grams.
3. Potato - 800 grams.
4. Cucumber marinade - 5 tbsp.
5. White cabbage - 600 grams.
6. Green onion - 30 grams.
7. Tomato paste - 3 tablespoons.
8. Water - 5 liters.
9. Table s alt - 1 tablespoon.
10. Garlic - 30 grams.
11. Onion - 300 grams.
12. Vegetable oil - 3 tablespoons.

Cooking borscht

Rich and he althy red borscht without meat will suit everyone without exception: both vegetarians and dieters. The absence of meat will in no way affect the taste of the finished first course. It will turn out just as “bright” as red beans are made up of high quality protein, similar to those found in meat.

Preparing vegetables

You can immediately put a pot of water to heat. The next thing to do is to peel the beets and potatoes, then wash them well. Remove skins from garlic and onion. Then cut off the outer leaves of the head of cabbage and rinse the green onions under the tap.

To cook borsch according to the recipe with canned red beans, you need to chop all prepared vegetables one by one. Cut the beets into medium-sized pieces. Chop the potatoes randomly into cubes. Finely chop the white cabbage and finely chop the onion into half rings. On a plate pass through the head pressgarlic and add very finely chopped green part of a young onion here. After all the preparatory steps for cooking borscht according to the recipe with canned red beans are completed, you can start cooking it.

Stew and boil vegetables

But first you need to place a sufficiently deep saucepan on medium heat and heat the vegetable oil in it. Then put in the beets and onions. Simmer for about ten minutes and pour the cucumber marinade over the vegetables. After thorough mixing, continue the process of extinguishing at a minimum heat for about fifteen minutes. Now, in accordance with the recipe for a dish with canned red beans, dip the potato cubes into a pot of boiling water. Reduce heat to medium and simmer for fifteen minutes. Then put shredded cabbage to the half-cooked potatoes and continue to cook them together for another ten minutes.

Next, you need to return to the beets and onions stewed in a saucepan and add canned red beans to them. Mix well, close the lid tightly on top and turn off the heat. After the cabbage and potatoes are boiled for the time indicated in the recipe with canned red beans, the stewed vegetables from the saucepan should be transferred to the pan. Mix gently and cook for ten minutes.

Then add prepared young onions and garlic. Followed by tomato paste, s alt to taste and ground pepper if desired. Stir, cover with a lid and let boil for about fiveminutes. Turn off the heat, leave covered for ten minutes and pour into bowls. This recipe confirms that it is not at all difficult to make borscht without meat from canned red beans. And it will be just as tasty and rich.

Soup with chicken meat and canned red beans

Required ingredients:

1. Canned beans - 500 grams.
2. Chicken - 1 kilogram.
3. Potato - 3 pieces.
4. Dill - 4-5 sprigs.
5. Garlic - 2 cloves.
6. Carrots - 2 medium pieces.
7. Bay leaf - 2 leaves.
8. Onion - 1 head.
9. Bulgarian pepper - 1 large piece.
10. S alt - 1 dessert spoon.
11. Oil - 5 tablespoons.
12. Tomatoes - 2 pieces.
13. Water - 4.5 liters.
14. Ground pepper - 3-4 pinches.

Cooking canned red bean soup with chicken

Immediately you need to put a pot filled with water on the stove. Then thoroughly rinse the chicken carcass and lower it into the boiled liquid. It is necessary to monitor the formation of foam and collect it in time with a slotted spoon. Reduce the heat, cover with a lid, and while the meat is cooking, prepare other ingredients for the soup.

Preparing vegetables

Peel and chop the onion. Cut potatoes into small pieces after peeling. Chop fleshy tomatoes into cubes, and carrots into cubes. Cut off the membranes of the pepper and clean it from the seeds, and then cut into strips. Vegetables can be cut intoyour desire: larger or smaller. It will be enough to peel the garlic and crush the cloves with a knife. Rinse the dill and finely chop it. Heat the oil in a frying pan and lightly fry the onion in it until translucent. Then put carrots, garlic, bay leaves to it and continue the frying process until golden brown.

Add the bell pepper next, stir and add the tomatoes after five minutes. Pepper, s alt a little and simmer for another seven minutes. Remove the garlic and leaves from the pan. Turn off the fire and leave the stewed vegetables under the lid.

Mix ingredients

After the chicken has boiled for forty minutes, it must be removed from the pan, the meat is separated from the bones, cut or torn into pieces and returned to the boiling broth. Together with the meat in the pan, you need to lower the pieces of potatoes. After about twenty minutes, add canned red beans.

After five minutes, remove the stewed vegetables from the pan and add the dill. Taste, stir and boil for about ten minutes. Remove from the stove and let it brew a little under the lid. Try it and see for yourself that even the most inexperienced cook can make this he althy soup from canned red beans.

Salad with canned beans and chicken

Product List:

1. Chicken fillet - 450 grams.
2. Kostroma cheese - 150 grams.
3. White pepper - 3 pinches.
4. Canned beans - 300 grams.
5. Mayonnaise - 3 dessertspoons.
6. Tomatoes - 3 pieces.
7. Lettuce - 150 grams.
8. S alt - 1 teaspoon.

Cooking according to the recipe

Such a light and tasty salad with canned red beans and chicken can be served as a second course for lunch, and besides, it is also good for dinner. Meat is cooked first. Wash the chicken breast and place in a bowl. Add water so that the meat is covered by three centimeters, and put on high heat. After waiting for the appearance of foam on the surface, immediately remove it. After boiling, add half a teaspoon of s alt. Cook on reduced heat for about thirty minutes.

Now there is no hurry and you can start preparing the rest of the ingredients included in the canned red bean salad recipe. Wash the lettuce leaves thoroughly. Wash the selected dense tomatoes and cut into slices or cubes. Open the beans and put them in a colander. Rub the Kostroma cheese through a grater. After the cooked meat has cooled, cut it into small pieces. Now you need to take a larger bowl and put all the prepared products into it one by one.

Chicken breasts, tomatoes, cheese, lettuce leaves and canned beans flavored with mayonnaise. Then sprinkle with white pepper and s alt. Gently mix them, then transfer to a salad bowl. This salad recipe with canned red beans and chicken breasts is ready to serve for dinner. A few whole lettuce leaves placed in the bottom of a salad bowl will give itmore beautiful view. If desired, you can add croutons during cooking. In addition, if you take spicy beans, for example, in chili sauce, then the salad with canned red beans and chicken will have a spicier and richer taste.

Sausage and canned beans garnish

What you need:

1. Boiled sausage - 300 grams.
2. Cucumbers - 2 pieces.
3. Mayonnaise - 90 grams.
4. Canned beans - 300 grams.
5. Eggs - 3 pieces.
6. Parsley - 3 sprigs.
7. Bread - 200 grams.
8. Sunflower oil - 3 tablespoons.
9. S alt - 0.5 tsp.

Cooking method

Do you want something light, tasty, tender, but quickly? Then a side dish of canned red beans from a jar with vegetables, eggs, homemade croutons and sausage is exactly what you need. To prepare it, you need to separately prepare each ingredient. Homemade croutons are prepared first. With slices of bread, you need to cut off the crusts with a well-sharpened knife. Grind the remaining pulp into small pieces, about one centimeter in size. Heat one and a half tablespoons of oil in a frying pan and fry half the bread slices in it until crispy. Transfer the finished crackers to a plate. Prepare a second portion of homemade crackers.

Cook fresh chicken eggs for eight minutes, adding half a teaspoon of s alt. Thencool in cold water, peel them from the shell and cut into small cubes. Further - easier. Open canned beans and drain in a colander. Wash fresh cucumbers and cut them into cubes or strips. Rinse the parsley sprigs, shake off and chop finely. Boiled sausage can be cut into slices or cubes as desired. All salad products with canned red beans, sausage and other ingredients, to serve as a side dish, are prepared.

There are two ways to complete the assembly of the dish. The first is to combine all the products in one large container, stir and arrange in small salad bowls or bowls. The second option is a salad laid out in layers in one large bowl. First, put the cucumbers on the bottom, s alt them and grease them a little with mayonnaise. Then come the eggs, again s alt and mayonnaise. Then canned beans, on which to apply mayonnaise. The salad is completed with a layer of boiled sausage, mayonnaise, homemade croutons and parsley.

You can additionally decorate with whole sprigs of parsley. Sausage for cooking garnish can be used and semi-smoked. You can also experiment with crackers using store-bought, but with different flavors.

There are a lot of dishes with canned red beans: from the first hot soups to cold appetizers. You need to choose based on your own preferences. But the main thing is to get tasty and soft beans. If the beans are not tasty, then it can spoil even the most complex dish.