2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
What goes with beans? What products are best combined with it? What dishes can be prepared from it? In which countries and how is it used? You will find answers to these and other questions in our article.
Description
Before talking about what beans go with, let's describe this product a little. Beans are a valuable protein crop, herbaceous, mostly annual, climbing or shrubby plant of the legume genus, common in warm latitudes of both hemispheres of the Earth. There are about 97 species. The fruits of beans and pods are mainly used, but there is also a decorative look with red flowers. Beans, due to their wide geographical distribution, are found in the cuisines of many peoples of the world. Long considered the food of the poor.
Types and difficulties when using
There are many types of beans depending on the size, color and shape of the beans: common bean, black bean, red bean, moon bean, purple bean, spotted bean, small bean and others.
It is widely used in cooking because of its taste, nutritional value and he alth benefits. in beanscontains B vitamins, calcium, iron, magnesium and zinc. The pods contain vitamins A and C, calcium. According to the absorption of protein, beans are equated to meat and fish. It is important to know that some beans are poisonous when raw!
The product is widely used in folk medicine. So, a decoction of pods and flowers is drunk with heart failure and edema, with kidney stones. The culture is also used in cosmetology, as it has a healing, rejuvenating, cleansing and regenerating effect.
The main difficulties when using the product are a long cooking time (for mature beans) and increased gas formation. To avoid the consequences and speed up the cooking process, it is recommended to soak the beans from several hours to half a day. At the same time, sugars that are not absorbed in the human body, oligosaccharides, are destroyed. After cooking or preservation, the fruits retain their beneficial properties, vitamins, amino acids and minerals.
Usefulness and prevalence
Beans are mildly diuretic and low in calories. Because of this, it is often used in diets for weight loss, and is ideal for people leading a he althy lifestyle. The amino acids contained in the fruits strengthen the body, fight atherosclerosis, lower blood pressure, prevent the creation of cancerous tumors, prevent anemia, and strengthen teeth and bones due to magnesium and calcium in the composition. Bean-based masks are used in cosmetology. In ancient Rome, white and powder were made from bean powder.
Beans are common in the cuisines of many countries of the world: Georgia, Armenia,Mexico, Italy, Spain, India, Japan, China, Korea, Ukraine, Poland. Soups, side dishes, salads, hot and cold appetizers are prepared from this product. They add it to stews, and even use it in baking.
What goes with beans?
This product is perfect in a duet with pork, lamb, mushrooms and spices. What goes with vegetable beans? With tomatoes, carrots, onions, garlic and almost all other vegetables. In terms of food "friendship" legumes are a universal product. They go with everything, being both the basis of the dish and the addition. But it is not customary to combine different varieties in one dish, because of the different time required for cooking. Beans are combined with products such as butter (vegetable and butter) and sour cream. These products make a simple, quick and tasty puree.
In the east, in China and Japan, beans, pork and vegetables are considered an excellent combination. But it is also added to jellies, marmalades and sweets, and is also used as a base for noodles. In Asia, especially Thailand, wok-cooked green beans are popular. Local gourmets know that green beans go well with almost all vegetables.
India is the universally recognized homeland of beans. Here, it is cooked into a vegetarian curry, combined with spicy seasonings.
In the recipes of Caucasian cuisine, this legume is very often found in the preparation of lobakhashu soup. It pairs well with stewed vegetables in aizalan, making white bean plaka andtomatoes, and, of course, in vats and lobio.
In Italy, beans are used to make minestrone soup, as an addition to pasta, or in salads. In Latin America, beans are part of many dishes: burrito with beans, traditional rice with beans, chili con carne soup and others. Without this product, it is difficult to imagine Hungarian bograch, Polish bean soup with sausages, Spanish paella.
In Russia, beans began to be used in cooking in the 18th century. It was added to cabbage soup, stewed or made something like a salad with pickled cucumbers. In Ukraine, this type of legume is added to borscht, stuffed into pies or simply stewed with pork.
Red
What goes with red beans? The fruits of this bean are crescent-shaped, with a smooth, shiny surface and a red tint. Beans go well with tomatoes, fried onions, meat, garlic, walnuts and cheese. This bean variety is the best for canning.
Silicon
What goes with green beans? These are unripe bean fruits that are eaten, they are more delicate in taste and cook very quickly. Just like ripe fruits, green beans contain toxic substances. But for their neutralization, five minutes of cooking is enough. Such beans are sold raw, frozen or canned, go well with mushrooms, garlic, cream, soy sauce. String beans are great "friends" with vegetables (potatoes, sweet peppers, garlic, eggplant, tomatoes, zucchini,), meat (especially poultry), witheggs, lemon, pasta, and even mushrooms.
What grains do beans pair with?
Asparagus or green beans go well with rice, buckwheat or quinoa, combined with other vegetables, these products make a delicious side dish. The beans are perfect with rice, and together with corn, pineapple and red pepper, you get a traditional Mexican snack.
Small conclusion
Now you know what beans go well with, how best to cook them and why. We hope that this information will help every novice cook to prepare delicious bean dishes.
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