Green beans: how to cook properly? Video
Green beans are a source of vegetable protein, vitamins and fiber, a valuable product for adherents of a healthy diet. You can cook both first and second courses from it, use it both boiled and fried. You can find delicious green beans dishes among the recipes of oriental and Mediterranean cuisine.
Fresh green beans with tomatoes in a pan
You will need: – olive oil – 2 tablespoons; – onion – 1 pc .; – tomatoes – 2 pcs.; – green beans – 300 g; – garlic – 1 clove; – fresh herbs; – salt pepper.
Rinse the beans, sort out, cut off the tails. Cut the pods into 3 pieces, throw in boiling water, blanch for 3-4 minutes, and drain in a colander. Along with the beans, throw in boiling water and tomatoes for a minute, then remove the skin from them and chop finely, put in a small bowl. Heat a skillet with high edges, pour the oil over it and lightly fry the finely chopped onions in it until transparent. Put the tomatoes in the pan, stir and simmer together with the onions for a few minutes.
Put chopped green beans in a frying pan, salt and pepper, stir with tomatoes and onions. Reduce heat, cover the skillet with a lid and simmer over low heat for 15-20 minutes, stirring occasionally. Finely chop the garlic and herbs, stir and sprinkle on the beans before removing them from the stove.
If desired, during cooking, you can add a couple of tablespoons of sour cream to this dish.
To prepare this dish you will need: – fresh or frozen green beans – 300 g; – pork or lamb ribs – 300-400 g; – vegetable oil – 4 tablespoons; – onions – 2 pcs.; – carrots – 1 pc.; – tomatoes – 3 pcs.; – Bulgarian pepper – 1 pc.; – garlic – 2-3 cloves; – fresh herbs; – salt pepper.
Rinse the meat, cut into small pieces. After scalding the tomatoes, peel and cut into slices, cut the onion into half rings, carrots into slices. Wash the fresh beans, remove the tails, cut the pods into 3 parts.
According to this recipe, it is better to cook beans with meat in a cauldron or in a saucepan with a thick bottom and a tight-fitting lid.
Preheat the cauldron, pour out the oil and heat it until a gray haze appears. Put the meat in a cauldron, fry it until golden brown, lightly salt and pepper. Put the onion in the meat, stir. Reduce the heat, lay out the layers of carrots, tomatoes, peppers, lightly salt each layer. Put the beans on top, add a little salt, add ½ cup of water to the cauldron, close the lid tightly and leave everything to simmer for 1 hour.
Chop the garlic and herbs finely, put in the cauldron on top, close the lid again and cook for another 10 minutes. Remove the cauldron from the stove without lifting the lid, let stand for another 15 minutes, then put the beans and meat on the portioned plates.