Beans are an unusually healthy product. It is very often used in dietetics as an extremely low-calorie dish. At the same time, due to the content of a large amount of vegetable fats, up to 25%, it can compete even with some types of meat in its nutritional value and nutritional value. Beans can be used for the prevention of hypertension, atherosclerosis. The presence of amino acids and numerous vitamins, among which vitamins C, A, group B, fiber, calcium, magnesium stand out, make beans one of the most useful and right foods.
Do not forget about the cosmetic properties of beans. Very often women with the help of masks from it get rid of small wrinkles, achieve smoothness, velvety skin. It is not for nothing that bean flour has become practically the main weapon of Cleopatra in the struggle for youth and beauty.
Traditionally, beans are considered to be the birthplace of South America. It was brought to Russia from Europe, which is why it was called “French beans” for a long time. For some time, beans were grown as an ornamental plant, and then they began to be used for food.
Currently, there are different varieties and types of beans. It can be white, red, black, purple. Depending on the species, its nutritional properties, as well as the methods of preparation, differ. White beans are ideal for stewing, red for soups, salads, black beans have an unusual delicate taste and are good for meat dishes. Lima beans look like a shell, adding sophistication and beauty to the cooked food. Mung beans have a herbal flavor, making them an ideal complement to Asian dishes.
Despite all the advantages that beans have and their extraordinary value, they are not so popular in Russia. Most likely, the reason for this omission lies in the fact that some simply do not know how to properly prepare this product. In addition, many are scared that beans are the cause of increased gas production. To avoid these problems, you just need to learn how to cook beans correctly.
Bean Cooking Tricks
Thyme and mint added during cooking will allow you to forget about flatulence for good. You should not use the water in which the beans were soaked in further cooking. Otherwise, the taste of bitterness will ruin the whole dish. Beans must be soaked. Otherwise, the cooking time of the dish will be greatly extended, and the taste will be slightly different. Soaked beans will lose their pea flavor, and the smell will be more nutty. But in non-soaked ones, due to the upper film, the presence of pea taste will not disappear anywhere.
Beans are often left in water overnight, but keep in mind that too long soaking spoils the taste and can lead to fermentation. Therefore, it is worth remembering the time, usually 8-12 hours is enough.
When cooking, do not rush. Cooking over high heat is strongly discouraged. It will be better if the beans boil over low heat. Many housewives immediately after boiling drain the water and pour it cold, while adding a couple of tablespoons of vegetable oil. This makes the dish more tender and has a brighter taste.
To prevent the beans from becoming tough, you need to salt only before the end of cooking. And you should always remember that undercooked beans are dangerous because of the toxic substances they contain. Therefore, compliance with the rules for cooking beans is mandatory for everyone.
Soups are in the first place in popularity among bean dishes.
Bean soup with vegetables
Ingredients:
- Beans – 150 gr.
- Luk – 1 No.
- Vegetable broth – 1,5 l.
- Carrots – 2 pieces.
- Savoy cabbage – 250 gr.
- Potatoes – 1 pcs.
- Beans – 235 gr.
- Garlic – a couple of cloves
- Olive oil – 115 gr.
- Parmesan cheese – 60 gr.
- Basil leaves – 2-3 branches
- Salt, pepper – to taste
Rinse the soaked beans, dry and put on the bottom of a saucepan. Add onion, cover with water and put in a cold oven, covered with a lid. Warm up gradually to 200 degrees. You need to cook for about 1,5 hours.
After the beans are cooked, remove them from the oven and put them in a colander. Grind half the beans in a blender. Put this mass in a cast-iron saucepan, adding the second whole half of the beans there and pour over it with vegetable broth. Put coarsely chopped carrots and potatoes, finely chopped cabbage, finely chopped green beans. Having previously salted and pepper, send the pan back to the oven.
After which the dish languishes for another 1 hour. At the same time, you can start making the sauce. To do this, you need to grind the basil leaves, garlic cloves. Pour olive oil and finely chopped Parmesan cheese into the prepared gruel. Mix everything well.
When serving soup, pour a spoonful of sauce into each plate and garnish with basil sprigs.
Beans can be used not only in first courses, but also served as a side dish.
Beans with meat
Ingredients:
- Lamb or beef meat – 500 gr.
- White beans – 2 cups
- Luk – 1 No.
- Carrots – 1 pieces.
- Garlic – a couple of cloves
- Celery – 1 pc.
- Hot pepper – 1 pc.
- Parsley – 1-2 bunches
Soak the beans, then boil them, adding the onion, chopped celery and hot peppers. The beans should not be overcooked. Fry finely chopped vegetables in a pan. Drain the beans and combine with the contents of the pan. Then fry for a couple of minutes.
The meat is cooked separately. Grate chopped pieces of lamb or beef with spices, herbs and hold in a cold place for half an hour. After that, the meat is fried over very high heat. Prepare a baking sheet, add the fried meat, garlic, carrots, rosemary branches there and keep in the oven for 25 minutes. Serve the beans with the meat.
Warm salad of beans, apple and pine nuts
Ingredients:
- Beans – 150 gr.
- Apple – 200 gr.
- Pine nuts – 1 tbsp
- Olive oil – 1 tablespoons
- Salt – to taste
- Chili pepper – for garnish
Fry pine nuts in a dry frying pan, cool.
Wash the apple, cut into slices. Finely chop the pepper.
Heat the oil in a frying pan and put the apples, fry them lightly and put the beans on them. Fry for 5 minutes, so that the beans are cooked, but not soft and remain crunchy.
Salt to taste, add pepper. Place in a plate and sprinkle with nuts before serving. Serve warm.
Vegetarian Bean Salad
Ingredients:
- White beans – 125 gr.
- Cabbage – 200 g.
- Luk – 1 No.
- Sweet peppers – 1-2 pcs.
- Canned corn – 175 gr.
- Balsamic vinegar – 3-4 tablespoons
- Olive oil – 4-5 tablespoons
- Sweet paprika – to taste
- Garlic to taste
Cut the cabbage into strips, finely chop the onion and steam for 15 minutes. Put pre-cooked beans, steamed vegetables, chopped peppers, corn into a salad bowl and fill with sauce.
For the sauce, squeeze out 1 clove of garlic, add balsamic vinegar, olive oil, paprika, salt and mix.
Canning beans
Ingredients:
- Beans – 0,5 kg.
- Eggplant – 2 kg.
- Tomatoes – 0,5 kg.
- Carrots – 0,5 kg.
- Garlic – 0,2 kg.
- Vegetable oil – 1,5 tbsp.
- Sugar – 1,5 st.
- Vinegar – 0,5 tbsp.
- Salt – 3 tbsp.
- Ground black pepper – to taste
Soak the beans for 12 hours, then boil until half cooked. Peel the eggplants, cut into cubes. Wash, peel and grate the carrots coarsely. Scald the tomatoes with boiling water and remove the skin, remove the stalk and cut into cubes.
Put everything in a 7 liter saucepan, stir and simmer for 25 minutes over medium heat. Add sugar, oil, salt, vinegar and pepper. Mix everything.
Add boiled beans to vegetables, stir and simmer for 45 minutes over low heat.
Peel the garlic and pass through a press. Add the garlic 10 minutes before the dish is ready and mix everything.
Pour the prepared canned beans into pre-sterilized jars and roll up. Wrap the banks in the warmth for the night.
These dishes are a very small fraction of those made from beans. If you wish, you can eat it at least every day without repeating it. The main thing is to experiment, follow your desires and remember that beans are a healthy and tasty product. Recipes for various dishes can be found on our website in the “Recipes” section.