Dishes from legumes - no hunger is terrible

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

Beans are a very satisfying food, in the old days they successfully replaced meat during fasting. Cooking dishes from legumes is not particularly difficult.

We eat beans, beans, soybeans, peas and lentils from time to time, but this is not a complete list of the legume family (there are more than 20,000 species). Most of them are not edible, but for general development it is worth knowing that, for example, peanuts, alfalfa, acacia, clover, mimosa, vetch, lupine are also legumes.

Benefits of legumes

The ones we eat contain a lot of vitamins, carbohydrates, iron, calcium, potassium, starch. Legumes are useful for anemia, but harmful for diseases of the heart and gallbladder. Nutritionists are sure that their share in our diet should be at least 10%. Bean dishes are perfectly combined with vegetable oil, herbs, sour cream, raw and processed vegetables, but they do not tolerate the neighborhood of starchy (corn, potatoes) and flour ingredients.

How to cook beans

We cook beans most willingly. The best is leguminous, and of the legumes - asparagus. It has a very low calorie content anda large number of vitamins and other useful substances.

And how delicious! Such beans, however, like other legume dishes, are cooked with zucchini, eggplant, sweet peppers, all kinds of cabbage, carrots and tomatoes. Many pickle green beans in the winter, although they are more likely to use frozen ones. This is a wonderful side dish for meat and fish. She herself can replace meat. In the form of pasta sauce, for example. Bean dishes, the recipes of which are given below, can be introduced into the daily diet.

Green bean salad

For the salad we need:

• half a kilo of fresh or frozen green beans;
• finely chopped red onion.

For sauce:

• half a cup of olive oil;
• spoon of mustard;
• garlic clove;
• yolk;
• one and a half teaspoons of wine vinegar;
• pepper and s alt.

How to cook it

First you need to prepare the sauce for the bean dish. Load mustard, vinegar, garlic, s alt, pepper, yolk into a blender, achieve uniformity and pour olive oil in a stream. Beat for a minute or two on medium speed. Now prepare the beans: if they are not asparagus, then the connection between the wings of the pod must be separated, cut off the tails. Boil it in boiling water for half an hour, be sure to s alt it. The decoction can be used for soup. Remove the beans into a colander, rinse with cold water, dry slightly, pour over the sauce, sprinkle with herbs and onions.

Bean salad

For bean salad we need:

• 200 g dry flageolet beans;
• half a cup of chopped olives;
• large diced carrots;
• a branch of cherry tomatoes cut into halves;
• 3 tbsp. spoons of olive oil, 3 tbsp. spoons of wine vinegar;
• chopped garlic clove;
• half a cup of finely chopped parsley, basil leaves;
• s alt and ground black pepper.

How to cook it

Soak beans overnight in cold water. After soaking, drain the water and rinse well. The cooking pot should be large and with a hole in the lid, the beans should be poured five centimeters above their level and always with boiling water. Do not add s alt during the cooking process - they will be hard, it is better to s alt a few minutes before being ready. "Flageolet" - large beans, they need to be cooked until soft for about an hour over medium heat, adding boiling water if necessary. While the main component of the legume dish is cooking, chop the olives, carrots and other herbs and vegetables. Pour in vinegar and olive oil, mix. Drain and rinse the beans in very cold water. Stir in the sauce, let it brew and serve.