Bean Dishes: Recipes

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

Beans appeared in Europe after the second trip of Columbus to the West Indies and since then have firmly entered the cookbooks of many peoples. It turned out that this legume is very unpretentious, and now it is grown everywhere from Brazil and India to 58 degrees latitude. The bean and its homeland - in Central America - had many species that differed both in size and in appearance and color. And now completely new varieties have been developed - resistant to frost and drought. People eat not only bean grains, but also its young pods. This leguminous culture is very useful for the body. And besides, it's inexpensive. Anyone who does not like bean dishes simply does not know how to cook it. In this article you will find a selection of the best recipes in which this garden crop is the main ingredient. Beans and pods can be boiled, stewed, baked, fried. Let's see how to cook beans deliciously. Let's start with salad recipes.

Five Minute Snack

For this dish to be really ready very quickly, the beans must becanned. The only disadvantage of this garden crop can be considered a long cooking process. Therefore, no matter what kind of bean dish you cook, the grains need to be soaked overnight. The only exceptions are young pods. They can be cooked right away. And soaked beans don't cook as fast. In soups, it should be introduced before other vegetables. And the “Five Minute” salad from canned beans (you need a jar of 400 grams) is prepared like this. Finely chop the red onion. It is better that it belongs to the sweet salad varieties. Cut two pickled cucumbers into small cubes. Grind three hard-boiled eggs in the same way. We strain the liquid from a can of beans, rinse the beans under running water. Add to salad. We also cut fresh parsley there (half a bunch). S alt to taste, season with pepper. Add sour cream. Such a salad can be seasoned with mayonnaise.

Red bean lobio

Not a single feast in Georgia is complete without this appetizer. The word "lobio" is translated as "beans". Georgian gourmets soak a glass of these red legumes in cold beer (but you can also use plain water). After that, the liquid is not drained, but put on a very small fire. While it is cooking (in no case should a violent boil be allowed!), We chop the onion finely, calcinate and crush a glass of walnut kernels, cut a bunch of parsley, cut three or four cloves of garlic. Ready beans decant a little, add other ingredients. S alt the dish and season with spices, among whichred hot pepper is required. Boil it all for another five minutes. Now the red bean lobio needs to be cooled and served. Sprinkle this dish with fresh chopped cilantro.

Peasant Soup

Soak 400 grams of beans in the evening. Then boil it until fully cooked over low heat. As with many other bean dishes, we need an extra hour. During this time, we can peel three potatoes and cut them into cubes. Let's cook other vegetables. We chop the onion finely, peel two carrots and rub with large chips. Rinse a quarter cup of rice several times until the drained water runs clear. Pour three liters of water into a saucepan and put on fire. When it boils, throw in the beans. Let's leave it on the fire under the lid. Wait until it boils again and add potatoes and rice to the soup. Put a frying pan on the fire. Pour some vegetable oil into it. When it warms up, add carrots and onions. Fry until golden brown. After five minutes, add a tablespoon of flour. Stir, hold a little more in the pan. Add the roast to the soup. S alt and season with your favorite spices. Continue to cook for another ten to fifteen minutes. Sprinkle the finished dish on a plate with fresh chopped herbs.

Lenten borscht with beans

This dish is a frequent guest on the tables of Ukrainians, when, according to religious rules, you can not eat meat and other fast foods. Then beef or pork is replaced by red beans. A glass of these legumes should be soaked overnight. Then drain the liquid, and place the softened beans in a saucepan with 2.5 liters of water and put on the stove. When it boils, reduce the heat. We clean two medium potatoes, wash them, cut them into small pieces, send them to the pan. Now let's take a look at the beets. One tuber can be peeled, cut into strips and fried in oil. But there are people who do not like pieces of beets in borscht. Then you need to boil the unpeeled tuber separately, remove the skin, grate the pulp. We will return to the beets at the end of the process of making lean bean borscht. Chop the onion, fry until transparent in vegetable oil. Add chopped carrots, fry. Place root vegetables in a bowl. Now their place in the pan should be taken by two sliced tomatoes and three finely chopped cloves of garlic. Let them stew a little under the lid. Shred half a head of cabbage and one bell pepper into the soup. Add a couple of tablespoons of tomato paste or special dressing for borscht to the pan. At this stage, the dish should be s alted, spices and herbs should be added. Pour the grated beets with hot broth, let it brew under the lid for half an hour. Then we decant the ruby liquid into a saucepan.

Fasolada

This Greek soup cooks much faster than Ukrainian borscht. And if we are interested in simpler bean recipes, then this dish will help you out. However, the beans should be cooked, or at least swollen from the soak. Fill them with fresh water, add bay leaf, thyme and other herbs and set to boil. Approximately throughan hour we will chop an onion and a carrot, we will make a frying in a deep cauldron. Scald four tomatoes with boiling water, remove the skin from them, add to the root crops. Pour three cloves of finely chopped garlic and a teaspoon of sugar there. We catch the beans with a slotted spoon and transfer them to a cauldron. Pour some broth where it was cooked. Season with s alt and spices. This bean dish is delicious both hot and cold. You can serve it with sour cream.

Hot dishes: chicken fillet with vegetables

Three hundred grams of breast cut into medium-sized strips. Sprinkle with s alt and cayenne pepper. Heat a tablespoon of olive oil in a deep frying pan. We spread the chicken fillet, one bell pepper chopped into strips, an onion cut into half rings and two cloves of garlic squeezed through a press. Cook, stirring occasionally, for ten minutes. Canned beans (a jar of 400-500 grams) are decanted, washed, put in a pan. Add a glass of ready-made rice groats to the same place (brown parboild is ideal). Add a little, about a quarter cup, chicken broth. Season with cumin and other spices. Bean stew with chicken served with lime wedges.

Gratin

This French dish is made from a variety of ingredients. Gratin is called a casserole under a delicious cheese cap. And now we will learn how to cook beans and cauliflower in French. Immediately preheat the oven to 200 degrees. Melt a tablespoon of butter in a saucepan over low heat. Take it off the stove, stir it inthe same amount of flour. Dilute it with a quarter cup of milk, stir. Let's put it on fire again. Let's add a glass of milk. Start beating with a whisk until the sauce thickens. Remove from heat, add a pinch of sweet paprika, s alt and black pepper. Grind sharp hard cheese (preferably cheddar) to make a glass of crumbs. Add half of this amount to the sauce. Mix in two teaspoons of Dijon mustard. Boil a large head of cabbage in s alted water, sort it into inflorescences. Drain and rinse canned beans. Put it together with cauliflower in a form. Pour in the sauce. We send it to the oven for a quarter of an hour. Sprinkle with remaining cheese five minutes before done.

Garnish "Winter"

Above were recipes for independent hot dishes from legumes. Now it's time to learn how to cook beans for a side dish. The winter version involves the use of champignons (250 g) and potatoes boiled in uniforms (two medium tubers). You can boil a glass of red beans in advance or use a canned product. Finely chop the onion, pass two cloves of garlic through a press. We fry it on a mixture of butter and vegetable oils (proportions of two to one). After five minutes, add the peeled mushrooms. Peel the potatoes and cut into medium pieces. Add tubers and beans to mushrooms. We fry until ready. Serve sprinkled with herbs mixed with mayonnaise.

Pork with beans

Boil two cups of legumes until tender. Four hundred grams of pork cut into small pieces. Bulb andchop the carrot. Heat vegetable oil in a high sided frying pan. We spread the pork, onions and carrots. We fry for five minutes. Add beans. S alt, season with spices. Add two tablespoons of tomato paste. Fill with water so that it covers the entire contents of the pan. Simmer under the lid until the pork is cooked. This will take about two hours. Stewed beans, with meat, sprinkled with fresh chopped dill.