Red beans with cilantro and garlic are a simple, quick-to-prepare dish that is sure to delight your loved ones. It can be served hot, chilled, wrapped in pita bread, or as a topping for stuffed vegetables. The dish is intended for a main course or as an appetizer and is suitable for vegetarians.
Ingredients for beans with cilantro
For preparation you will need:
- 600 grams of red beans;
- a bunch of cilantro;
- large fresh tomato;
- 4 cloves of garlic;
- large onion;
- ground pepper to taste.
You can add vinegar if you wish. The ingredients presented are for three servings. Cooking time is 25–30 minutes.
Recipe for beans with cilantro:
- Peel and finely chop the onion and garlic. Fry them in vegetable oil for about two minutes.
- Add beans and cilantro and cook for 3-4 minutes over medium heat.
- Add chopped tomatoes and ground pepper. Simmer the vegetables for 7 minutes with the lid closed.
- Taste the finished dish, add salt and spices if necessary. Mix the ingredients thoroughly.
Red beans with cilantro are served as a side dish. If necessary, the dish is decorated with herbs and grated cheese. Meat is used as the main dish. Beef and lamb go well with beans.
Preparation
How to cook lobio? There are dozens of options for preparing this classic dish of Georgian cuisine. To improve the taste, you can add, in addition to traditional spices - allspice and hot pepper, garlic, coriander, walnuts.
- Rinse the beans, add cold water so that it covers two or three fingers, and leave overnight. If possible, change the water two or three times.
- Place in a saucepan, add clean water, add bay leaf and put on fire.
- After an hour, add salt and cook until tender, then drain the water.
- While the beans are cooking, peel and dice the onion and saute in vegetable oil in a deep frying pan. Add chopped garlic and herbs, stir, add legumes to vegetables.
- Season, stir again, cover and simmer over low heat for several minutes. Turn off, let sit for a while and serve hot or cold.
Pod varieties are also suitable for lobio. In this case, the greens are washed, sorted and boiled in acidified and salted water for about a quarter of an hour. Then prepare according to the recipe above.
Red beans in tomato sauce, with spicy herbs and garlic, red beans with chicken or stewed red beans for the winter - all these are delicious and nutritious dishes. They can be prepared every day; there is no shame in serving them to the table for guests. Green beans can be used as a snack; they are added to soups and salads; they are ideal for garnishing main courses of meat or fish. But the aromatic stew of red beans with meat in a slow cooker is healthy and at the same time very tasty. The recipe for making lobio from red beans step by step, the secrets of cooking beans in tomato sauce for the winter with photos, how to prepare stew in a slow cooker with or without meat - in this article.
Beans with garlic and cherry tomatoes
Ingredients:
- Green beans – 400 gr.
- Garlic – 3 teeth.
- Cherry tomatoes – 4 pcs.
- Butter – 3 tbsp. l.
- Greens – 1 bunch.
- Salt, pepper – 6 gr.
- Mayonnaise – 50 gr.
How to cook:
- Melt the butter in a well-heated frying pan, add finely chopped garlic and herbs.
- Cut the beans into pieces, place in a frying pan, mix everything and fry over high heat for 3 minutes.
- Reduce heat and simmer for another 10-15 minutes with the lid closed.
- 5 minutes before readiness, add mayonnaise and cherry tomatoes, simmer everything together a little.
Mayonnaise adds nutrition to the dish, so it can be eaten without a side dish.
Features and properties of the product
The benefits and harms of green and red beans are somewhat different, although both types are suitable for delicious delicacies. Since any legumes contain a large amount of vegetable protein, dishes made from them are suitable for vegetarian cuisine or during fasting. They are easily digestible (75%) and can be used in dietary nutrition. In addition, they contain the following substances:
They increase immunity, improve metabolism, nervous system function and stimulate the activity of brain cells. Green beans are less nutritious than red or white beans and are more suitable for the diet. Red is the most beneficial, but also the most toxic. To avoid negative consequences, it should be soaked for at least 10 hours in cold water, and then boiled for at least two hours.
Recipe Green beans with garlic. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of Green beans with garlic.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 52.3 kcal | 1684 kcal | 3.1% | 5.9% | 3220 g |
| Squirrels | 3.1 g | 76 g | 4.1% | 7.8% | 2452 g |
| Fats | 2.1 g | 56 g | 3.8% | 7.3% | 2667 g |
| Carbohydrates | 5.6 g | 219 g | 2.6% | 5% | 3911 g |
| Water | 89.1 g | 2273 g | 3.9% | 7.5% | 2551 g |
| Ash | 0.03 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.002 mg | 1.5 mg | 0.1% | 0.2% | 75000 g |
| Vitamin B2, riboflavin | 0.002 mg | 1.8 mg | 0.1% | 0.2% | 90000 g |
| Vitamin B4, choline | 0.47 mg | 500 mg | 0.1% | 0.2% | 106383 g |
| Vitamin B5, pantothenic | 0.012 mg | 5 mg | 0.2% | 0.4% | 41667 g |
| Vitamin B6, pyridoxine | 0.012 mg | 2 mg | 0.6% | 1.1% | 16667 g |
| Vitamin B9, folates | 0.061 mcg | 400 mcg | 655738 g | ||
| Vitamin C, ascorbic acid | 0.2 mg | 90 mg | 0.2% | 0.4% | 45000 g |
| Vitamin E, alpha tocopherol, TE | 0.894 mg | 15 mg | 6% | 11.5% | 1678 g |
| Vitamin K, phylloquinone | 0.1 mcg | 120 mcg | 0.1% | 0.2% | 120000 g |
| Vitamin RR, NE | 0.0565 mg | 20 mg | 0.3% | 0.6% | 35398 g |
| Niacin | 0.024 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 5.24 mg | 2500 mg | 0.2% | 0.4% | 47710 g |
| Calcium, Ca | 3.63 mg | 1000 mg | 0.4% | 0.8% | 27548 g |
| Silicon, Si | 0.052 mg | 30 mg | 0.2% | 0.4% | 57692 g |
| Magnesium, Mg | 0.61 mg | 400 mg | 0.2% | 0.4% | 65574 g |
| Sodium, Na | 0.34 mg | 1300 mg | 382353 g | ||
| Sera, S | 1.28 mg | 1000 mg | 0.1% | 0.2% | 78125 g |
| Phosphorus, P | 2.1 mg | 800 mg | 0.3% | 0.6% | 38095 g |
| Chlorine, Cl | 0.61 mg | 2300 mg | 377049 g | ||
| Microelements | |||||
| Aluminium, Al | 9.2 mcg | ~ | |||
| Bor, B | 0.6 mcg | ~ | |||
| Vanadium, V | 0.08 mcg | ~ | |||
| Iron, Fe | 0.03 mg | 18 mg | 0.2% | 0.4% | 60000 g |
| Yod, I | 0.18 mcg | 150 mcg | 0.1% | 0.2% | 83333 g |
| Cobalt, Co | 0.182 mcg | 10 mcg | 1.8% | 3.4% | 5495 g |
| Lithium, Li | 0.061 mcg | ~ | |||
| Manganese, Mn | 0.0163 mg | 2 mg | 0.8% | 1.5% | 12270 g |
| Copper, Cu | 2.62 mcg | 1000 mcg | 0.3% | 0.6% | 38168 g |
| Molybdenum, Mo | 0.512 mcg | 70 mcg | 0.7% | 1.3% | 13672 g |
| Nickel, Ni | 0.343 mcg | ~ | |||
| Rubidium, Rb | 1.3 mcg | ~ | |||
| Selenium, Se | 0.286 mcg | 55 mcg | 0.5% | 1% | 19231 g |
| Fluorine, F | 0.16 mcg | 4000 mcg | 2500000 g | ||
| Chromium, Cr | 0.81 mcg | 50 mcg | 1.6% | 3.1% | 6173 g |
| Zinc, Zn | 0.0207 mg | 12 mg | 0.2% | 0.4% | 57971 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.524 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.1 g | max 100 g | |||
| Sterols (sterols) | |||||
| beta sitosterol | 4.035 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.2 g | max 18.7 g | |||
| 16:0 Palmitinaya | 0.125 g | ~ | |||
| 18:0 Stearic | 0.083 g | ~ | |||
| 20:0 Arakhinovaya | 0.006 g | ~ | |||
| 22:0 Begenovaya | 0.014 g | ~ | |||
| Monounsaturated fatty acids | 0.48 g | min 16.8 g | 2.9% | 5.5% | |
| 18:1 Oleic (omega-9) | 0.478 g | ~ | |||
| Polyunsaturated fatty acids | 1.311 g | from 11.2 to 20.6 g | 11.7% | 22.4% | |
| 18:2 Linolevaya | 1.206 g | ~ | |||
| Omega-6 fatty acids | 1.2 g | from 4.7 to 16.8 g | 25.5% | 48.8% |
The energy value of green beans with garlic is 52.3 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Useful tips
To prevent green or dried beans from doing more harm to the body than good, and to fully reveal their excellent taste, use the simple tips of experienced chefs:
- Never eat a raw or undercooked product - it contains harmful toxic substances that completely disappear only with sufficient heat treatment.
- Use only well-soaked grains for preparing lobio or other dishes - this will reduce the likelihood of gas formation and stomach discomfort.
- Beans should not be consumed by people suffering from stomach ulcers, cholecystitis, pancreatitis, or gastritis with high acidity. For such diseases, legume varieties are better suited.
There is one more little tip: if you want the beans to be soft and chewy, do not salt them in the first hour of cooking in water - add salt when the beans become soft. To speed up the process, experienced housewives recommend adding half a teaspoon of baking soda to the water.
Preparations for the winter
There are many recipes for preparing canned beans; the most practical and tastiest way is to cook them in a tomato.
Products you will need:
- legumes – 1 kg;
- red ripe tomatoes – 3 kg;
- chili pepper – 1 piece (optional);
- salt - a large spoon;
- sugar – two spoons;
- allspice peas - a small spoon;
- bay leaf - 3 pieces.
The recipe for future use is as follows:
- Prepare the beans and boil until half cooked, as described above.
- Wash the tomatoes, make a cross-shaped cut on each, pour boiling water over them, remove the peels. Grind the tomatoes through a meat grinder.
- Put the puree on the fire, add all the spices, boil, then add the legumes and cook for about another half hour until the legumes are completely soft. Remove from heat, immediately pour into jars and roll up.
This stew of red beans with tomato is suitable for seasoning borscht and soups, and can be used for appetizers and side dishes.
Step-by-step recipe with photos
Chop the olives. Chop the shallots. Trim the ends of the green beans. In a large non-stick frying pan, heat to medium. Heat oil. Add garlic and saute it, stirring, for 1 minute. Add drain. butter and melt it. Add shallots and oregano, simmer for about 1 minute. Add beans, olives and peppers. Simmer, stirring constantly, until the beans and mushrooms (if added) are ready. Approximately 10 minutes. Before finishing, sprinkle the dish with salt. You can add champignons and almonds to the dish in slices if desired. I did both options at different times.
Stew of legumes and vegetables in a slow cooker
A hearty and unusual dinner for the whole family can be prepared in a slow cooker almost effortlessly from the leftovers of the simplest and most affordable ingredients. Required Products:
- legumes – 1 cup;
- potatoes – 4-5 pieces;
- onions and carrots - 1 piece each;
- Broccoli and cauliflower - 100-150 g each, you can take a frozen mixture.
The method for preparing a tasty and healthy vitamin stew in a slow cooker is as follows:
- The beans are washed, soaked, then transferred to the multicooker bowl and filled with water - it will take one and a half times more than beans. If there is a “Beans” mode, select it and set it for one hour. If not, set the “quenching” mode for one hour as well.
- At this time, peel the vegetables and cut into cubes.
- After an hour, add potatoes. Then layer onions, carrots, cabbage, don’t forget to add all the spices. Set the “quenching” mode for another hour. Serve hot or cold with sour cream and fresh herbs.
If desired, you can add tomatoes and other vegetables that you like to the recipe. If you want to cook a stew with meat, then the algorithm will change somewhat. Pieces of poultry or pork need to be fried in a frying pan while the main ingredient is being cooked in a slow cooker. Add the meat half an hour after the start of the process, another half hour - potatoes and other vegetables. An interesting option: instead of meat pieces, use minced meat balls.
How to cook frozen green beans with chicken without oil?
All PP lovers will be delighted with this recipe! There is no oil at all, and soy sauce is used instead of salt. So this beans with chicken has one benefit. This means that you can afford to eat more of this dietary dish.
Prepare:
- 1 chicken breast;
- 2 cloves of garlic;
- 500 g beans in pods;
- 1 onion;
- 2 medium bell peppers;
- 5 tbsp. soy sauce;
- 1 glass of water.
Step by step recipe:
1. Cut the chicken breast into fairly large strips.
2. Cut the bell peppers into large pieces. Chop the onion into small cubes and pass the garlic through a press.
3. Place the pods in a heated frying pan without adding oil and add a glass of water. Cook, stirring, until the water evaporates. When the vegetable becomes soft, remove it from the pan.
4. Place the chicken strips in the same frying pan without oil and fry for a few minutes, then remove from the frying pan.
5. Pour the onion into the pan and fry it in the same way as the beans and meat. After a couple of minutes, add the pepper to the onion and fry for a couple of minutes.
6. Then add the fried breast and pods to the peppers and onions. Mix everything together with garlic.
7. Pour soy sauce into the pan and stir again.
This dish can easily be served as a warm salad. During the cold season, it will both warm and satiate you. And adding a pinch of basil or rosemary will make it even more fragrant.
Quick salad appetizer from legumes
The good thing about stocking up on canned vegetables is that, if necessary, you can open a jar and prepare a delicious snack in a matter of minutes. Of course, it’s better if you cook the legumes yourself, but store-bought canned food will also work.
Combine all ingredients and season with mayonnaise, pepper, and serve immediately. Do you love legumes and are a vegetarian? Then be sure to try making bean paste or puree soup. Bon appetit!
Red beans are known as Turkish beans. It is used in preparing a lot of first and second courses, as well as salads. Red beans make hearty dishes, largely due to the large amount of protein and carbohydrates they contain. In this collection, our chefs share recipes for red bean dishes with photographs and step-by-step instructions.
