Green beans. Recipes for cooking frozen, stewed, Georgian-style, for the winter in a slow cooker, oven

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Classic recipe for Georgian green bean lobio

Lobio is a traditional dish of Georgian cuisine. It can be prepared from both green and red beans, after boiling them.

What ingredients will be needed?

To prepare lobio you will need the following products:

green beans – 0.5 kg;
onions – 2-3 heads;
ripe fleshy tomatoes - 2 pcs.;
sweet and hot red pepper - 1 pod each;
pre-shelled walnuts – ½ tbsp.;
vegetable oil – 3 tbsp. l.;
garlic – 3-4 cloves;
spices, salt and herbs (cilantro, parsley, savory, oregano) - to taste.

Step-by-step cooking process

The process of preparing lobio involves performing the following step-by-step steps:

First you need to prepare the main ingredients - wash all the vegetables, remove the cuttings from the pods. If they are overripe, or this is a variety with a coarse fibrous structure, then you need to remove the hard vein from the fruit. Remove the seed capsule from the peppers.
To make the dish more delicate in taste, remove the skins from the tomatoes. This is easier to do if you keep them in boiling water for 3-5 minutes.
Next, you need to chop the vegetables: cut long pods into 4-5 cm pieces, tomatoes and sweet peppers into cubes, onions into half rings.
Then cook the beans - pour water into a pan, boil it, add the pods. Cooking time depends on the ripeness and variety of the plant. Young tender pods are boiled for 5-10 minutes, rough overripe ones - 15-20 minutes. After cooking, place the beans in a colander and drain the water.
While the beans are cooking, chop the hot pepper, squeeze the garlic cloves through a garlic press (or chop with a knife), grind the walnuts in a coffee grinder.
Next, you need to pour oil into a deep frying pan and sauté the onion until golden brown.
When the onion is ready, add tomatoes and peppers to the pan and fry for 5 minutes.
At the final stage, add the pods, add salt, spices and finely chopped herbs (leave some of it to decorate the dish before serving). Simmer for about 10 minutes.
While the vegetables are cooking, lightly toast the walnuts in another pan without adding oil. Pour them into the finished dish and let it brew for another 10-15 minutes.

What can I add?

Green beans, the recipe for which in the classic version is described earlier in the article, will acquire new notes if you add cumin and coriander seeds, as well as vinegar. To prepare the dish in the French version, vegetables are stewed together with chopped champignons and ham in meat broth, and sprinkled with grated Parmesan before serving.

Rules for serving dishes, decoration

Lobio can be eaten both hot and cold. Gourmet connoisseurs also note that the next day it becomes even tastier. Traditionally it is served with homemade wood-fired bread and tkemali sauce. To decorate the lobio, use sprigs of greenery, pomegranate seeds, or sprinkle with pickled red onions.

Salad: green beans with meat

This is a warm chicken salad, which can be replaced with pork or turkey.

We take:

Chicken fillet – 2 pcs.
Bell pepper – 2 pcs.
Large onion.
Green beans – 400 gr.
A clove of garlic.
Soy sauce – 2 large spoons.
Sunflower oil, pepper, salt.

How to cook:

Blanch the pods in salted boiling water for 5 minutes. Set aside and cool slightly.
Cut the chicken fillet into cubes. Cut out the seeds from the peppers and cut the flesh into strips. Chop the onion into half rings.
Pour oil into a frying pan and heat it up. Place the chicken and fry until the meat is soft. Everything will take you 10-15 minutes. do not forget to stir periodically. Finally, season with spices.
In a separate frying pan, sauté the onion slices. When the onion becomes translucent, add pepper strips. Cook together for 10 minutes, stirring the vegetables frequently.
Combine the contents of the pans and stir. Add chopped garlic, pour in soy sauce. Stir the dish again, heat it for a couple of minutes, turn off the burner and invite your family to the table.

Salad Niçoise with green beans and cod liver

Salade niçoise is a native French dish that has been very popular all over the world since the beginning of the 20th century. The traditional recipe includes tuna meat, but it can also be made from cod liver.

Green beans. Niçoise salad recipe.

There are many variations of it, including completely vegetarian ones, and famous chefs of European restaurants consider this dish to be the best summer salad of all.

What ingredients will be needed?

To prepare the salad you need the following products:

canned cod liver – 1 jar;
potatoes – 3 pcs.;
eggs – 3 pcs.;
canned pitted olives - 1 can;
canned capers - ¼ tbsp.;
green bean pods – 500 g;
tomatoes – 3 pcs.;
red onion – 1 head;
olive oil – 3 tbsp. l.;
garlic – 2 peeled cloves;
lettuce – 4 large leaves;
herbs (parsley, shallots, dill), ground black pepper, salt - to taste.

Step-by-step cooking process

The salad is prepared using the following technology:

First you need to prepare the potatoes and beans. To do this, they are boiled in separate pans, cooking duration: for potatoes - until softened (15 minutes), for beans - 4 minutes (tender varieties). Also boil the eggs hard.
After the vegetables are cooked, drain the water and cool them. Drain the oil from the liver jar.
Next you need to chop the ingredients: cut eggs and tomatoes into beautiful slices, potatoes into pieces, garlic and onions into small slices, liver into pieces, lettuce - tear into pieces with your hands (or chop), capers cut lengthwise, greens - chop.
Then you need to mix the oil with herbs and pepper in a separate bowl.
At the end of cooking, you need to put the ingredients on a plate. They can be completely mixed together or placed in rows without mixing. Drizzle oil on top and garnish with sprigs of herbs.

What can I add?

The following techniques will help diversify the taste of the salad:

frying potatoes;
the use of “noble” varieties of fish (salmon, trout, salmon) in smoked, salted, fried, pickled form;
adding finely ground nuts, which can also be pre-fried;
using other seasonal vegetables (peppers, eggplants and others).

Rules for serving dishes, decoration

Green beans, the recipe for which is described earlier in the article, are decorated with herbs, basil sprigs, onion feathers, and fried capers just before serving.

Bean soup

To make green bean soup, you can use either fresh beans or frozen or canned ones. If you boil it in water, you get a vegetarian dish. Cooking with beef or chicken broth is a more satisfying option.

What ingredients will be needed?

For bean soup you need the following products:

bean pods - 3 tbsp.;
large pink tomatoes – 2 pcs.;
carrots – 1 pc.;
1 onion;
potatoes – 2 pcs. (you can use more to make the soup thicker);
garlic – 2 peeled cloves;
vegetable oil (preferably olive) – 2 tbsp. l.;
dried or fresh basil, hot ground pepper, salt - to taste.

Recipe below.

Step-by-step cooking process

The cooking process is as follows:

First, as usual, you need to prepare the vegetables, wash them and chop them: finely chop the onion and garlic, peel the tomatoes and cut them into medium-sized cubes, and also chop the carrots. Cut off the “tails” of the pods.
Next, you need to prepare a fry of carrots and onions: fry them together in a frying pan over medium heat until they acquire a golden color.
Then put them in a saucepan, pour water (if you have it, you can use meat or vegetable broth). Add the rest of the ingredients except the beans and bring to a boil.
Then reduce the heat to low and cook for 15 minutes until the potatoes and carrots are half cooked.
Then add the beans to the pan and cook for another 15 minutes until they become tender and soft.

What can I add?

Since the pods may lose their rich color and turn brown during prolonged cooking, they can be pre-blanched and added to the soup only at the end of cooking. Then they will remain bright green. To make the dish more filling, you can add pieces of meat to it.

Rules for serving dishes, decoration

The soup is served with bread, hot, garnished with herbs.

Green beans with tomato sauce and feta

In Greece, green beans stewed in tomato sauce are called fasolakia (or fasolakia). When preparing it, beans and tomatoes are stewed in their own juice, as a result the taste of the dish becomes richer and richer.

What ingredients will be needed?

To prepare Greek fasolakia you will need the following products:

1 large onion;
500 g green beans (varieties with wide and flat pods are best);
500 g ripe tomatoes;
basil – 2-3 sprigs;
olive oil – 6 tbsp. l.;
feta – 100 g (you can use other similar types of salted cheese).

Step-by-step cooking process

To make this dish, you must follow these steps:

First you need to peel and chop the onion, saute it in a deep frying pan in heated olive oil until softened.
After that, you need to scald the tomatoes with boiling water, remove the skin from them, and cut them into cubes.
Then you should cut the green beans into diamond shapes (about 2-3 cm long) and add them to the onion. Fry, stirring occasionally, for several minutes.
When the beans soften (it is recommended to taste them), you need to add the tomatoes, salt and simmer them together until the tomatoes release their juice under the closed lid.
Then open the lid to evaporate excess water and keep on low heat for 40 minutes. The liquid should boil all the time.
When the water has evaporated and the beans are tender, add chopped herbs and add salt if necessary. The sauce should be very thick.
After a couple of minutes, turn off the heat and let the dish stand for 15 minutes. During this time, you need to cut the cheese into large pieces and add it to the vegetables before serving.

What can I add?

To add a touch of Provençal cuisine, you can add ground cinnamon, cumin, dried oregano or a ready-made set of spices to the dish.

Rules for serving dishes, decoration

This dish goes well with roasted lamb, beef and rice with yogurt. If the liquid is not completely evaporated, you can eat it as a puree soup.

Recipe for green beans with rice and meat

Ingredients:

Rice - a glass.
Beans – 200 gr.
Water – 1.5 cups.
Oil – 4 tablespoons.
Veal – 0.5 kg.
Salt, pepper mixture.

Preparation:

Cut the veal into pieces and fry in a little oil. When a crispy crust appears, cover with a lid and simmer for 10 minutes over low heat.
Place the beans in another pan. Splash some oil. Lightly fry, transfer the veal, add washed rice. Pour in water until it covers the food completely. Immediately salt and pepper the food.
Cover the pan with a lid. After boiling, reduce the heat. Simmer until the veal is soft and the rice is cooked.

Frozen green beans in the slow cooker

Green beans and cooking them in a slow cooker is a quick and not labor-intensive way to whip them up.

The basic recipe can be supplemented with various vegetables, mushrooms and cheese.

What ingredients will be needed?

For this recipe you will need the following products:

500 g green beans;
50 g butter;
1 onion;
liquid sour cream – 3 tbsp. l. (for those who like more sauce, you can use 4-5 tbsp.);
2 peeled garlic cloves;
herbs and spices - optional.

Step-by-step cooking process

The cooking technique is as follows:

First, you need to put butter in the multicooker bowl and melt it.
Then you should finely chop the onion with a knife and sauté in hot oil until softened.
After this, place the beans in the bowl. There is no need to defrost it. Add sour cream.
Onion pods must be simmered in sour cream sauce for about 20 minutes.
While the vegetables are cooking, squeeze the garlic through a garlic press, then add to the slow cooker, add spices and simmer for another 10 minutes.
Before turning off, you need to check the beans for doneness. If necessary, extend the simmering time.

What can I add?

As additional ingredients, you can use cheese (2 minutes before the end of the program), pickled mushrooms, carrots, bell peppers and other seasonal vegetables.

Rules for serving dishes, decoration

The dish is served sprinkled with herbs, grated cheese, crushed nuts, toasted almonds, soy sauce, and mustard.

Pkhali

In addition to lobio, green beans are widely used in another dish of national Georgian cuisine - pkhali. It is a cold appetizer made from plant ingredients. Pkhali made from green beans has an unusual pistachio color, and minimal heat treatment allows you to preserve all the useful components.

What ingredients will be needed?

To prepare pkhali you will need:

500 g green beans;
1 large onion;
100 g walnuts;
2-3 cloves of garlic;
2 tbsp. l. wine vinegar;
fresh coriander, salt, hot ground pepper - to taste.

The recipe is provided below.

Step-by-step cooking process

The process of preparing this dish is quite simple:

First, wash and trim the ends of the bean pods.
Then boil water in a saucepan and salt it. Place the beans in it and cook for about 10 minutes.
Then drain the boiling water and place the pods in a bowl of cold water.
The cooled beans must be passed through a meat grinder. If the paste turns out watery, squeeze out the excess liquid.
Next, chop the greens, onion, squeeze out the garlic and grind the nuts in a coffee grinder.
Then mix all the prepared ingredients. You should get a very thick “minced meat”.
Roll this mass into balls or give it another shape and place them on a plate.

Rules for serving dishes, decoration

The finished pkhali can be decorated with pomegranate seeds or sprigs of greenery, placing them in the center of the molded form, seasoned with nut butter

Korean green beans with meat

Spicy beans with a lot of spicy seasonings have long found their admirers. Keep the simplest snack recipe.

Compound:

Beans – 300 gr.
Carrot.
Garlic – 3-4 cloves.
Soy sauce - a tablespoon.
Granulated sugar - ½ small spoon.
Paprika - a small spoon.
Salt - to taste.
Coriander – ½ small spoon.
Italian herbs - a small spoon.
Vinegar 9% - ½ large spoon.
Sunflower oil – 3 large spoons.
Black pepper – a pinch.
Sesame seeds - for sprinkling.

How to do:

Place the pods in boiling salted water. Hold for 5 minutes, then catch and immediately rinse with cold water.
Grind the carrots using a Korean grater. Mix with cooled beans.
Add salt and sugar and the rest of the dry spices. Crush the garlic and follow.
Pour in vinegar, soy sauce, mix the contents of the bowl thoroughly.
Pour oil into a frying pan and heat it. Season the appetizer and stir again. Be patient for 1-2 hours so that the salad has time to marinate. Sprinkle with sesame seeds and serve.

Stew

Green beans are also suitable for meat dishes, so you can make a stew from them:

For a stew based on asparagus beans, you will need the following products:

The technique for preparing the stew is as follows:

500 g green beans (fresh or frozen);
300 g lamb or beef;
1 onion;
3 garlic cloves;
2 tbsp. l. tomato paste (you can also use fresh peeled tomatoes);
3 tbsp. l. olive oil (or sunflower);
allspice and mustard - 1 tsp each, other spices and salt - to taste.

First you need to cut the meat into pieces and fry it in oil over high heat until it turns golden.
After this, add chopped onion to the pan and fry for about 5 minutes.
Then you need to add 1 tbsp. water, add tomato paste, bring to a boil, reduce heat and simmer the meat until cooked.
At the end of cooking, you need to add bean pods, chopped garlic, spices and simmer until the beans soften. To make the sauce thicker, you need to cook with the lid open.

What can I add?

Green beans (especially the recipe for preparing them in the basic version) go well with almost any vegetables - carrots, potatoes, bell peppers, eggplants, zucchini, pumpkin, cauliflower and white cabbage.

Rules for serving dishes, decoration

It is recommended to serve the stew with crusty bread. You can use boiled rice or mashed potatoes as a side dish.

How to cook meat with frozen green beans and mushrooms

Necessary:

Pork – 400 gr.
Green beans – 150 gr.
Mushrooms (champignons) – 150 gr.
Onion - head.
Soy sauce – 2 spoons.
Oil, pepper, salt.

Cooking:

Cut the pork into cubes, cut the onion into half rings. Heat the oil in a frying pan, fry the pork first, then add the onion and fry together for 10-15 minutes until golden brown. Reduce heat and simmer under the lid for the same amount of time.
Add frozen pods and stir.
Add sliced mushrooms and add a drop of water. Simmer the ingredients for 10 minutes.
Pour in soy sauce, adjust taste for salt. if necessary, add a little water. Continue simmering for another 5-10 minutes.

Gyuvech in the oven

Gyuvech is a traditional dish in Moldova, Romania and Bulgaria. It is prepared in portioned pots with a lid, and its composition is practically no different from vegetable stew. Any meat, as well as fish and minced meat, can be used as the main component.

What ingredients will be needed?

To prepare this pork dish you need the following ingredients:

1 kg pork;
0.5 kg of potatoes and green beans;
bell pepper (to give the dish a more beautiful look, it is better to take red) – 3 pcs.;
2 medium tomatoes;
2 onion heads;
2 garlic cloves;
medium-sized eggplant and carrots - 1 pc.;
vegetable oil – 3 tbsp. l.;
ground pepper, bay leaf, salt and other spices, herbs (thyme, parsley, dill) dried or fresh - to taste.

Step-by-step cooking process

You can prepare gyuvech as follows:

First you need to do the most labor-intensive part of the work - wash the vegetables, peel and seeds, cut them into pieces: larger potatoes, sweet peppers - into strips or cubes, carrots - into thin slices, tomatoes and eggplant - into cubes, chop the onion.
To remove bitterness from eggplant, it is recommended to soak it in a bowl of salted water, pressing it with a pressure plate. You need to soak in water for about 30-60 minutes.
Next, you need to fry the meat, also cutting it into medium-sized pieces. Then you need to pour oil, lay out the pork, and fry until browned over high heat. After adding the laurel and spices, fry for another 10 minutes.
Next, you need to remove the meat with a slotted spoon so that the oil remains in the pan. Place it in clay pots.
Pour the onions and carrots into the frying pan and saute them until softened over low heat.
Then add bell pepper and cook for another 3 minutes.
Then add the eggplants, draining the water first. Cook the vegetables together, then add the herbs and stir.
After this, you need to distribute the fried vegetables and potatoes into the pots, add water so that it is 3 cm above the level of solid ingredients, close the lid and put in the oven, preheated to +200°C.
Vegetables and meat should be stewed for about half an hour, after which you need to open one of the pots and taste them with a fork.

What can I add?

In national Bulgarian cuisine, a few minutes before complete readiness, a chicken egg is broken into each pot so that the yolk remains intact, after which the dish is baked until cooked.

As additional components, you can add any vegetables that you have on hand in the kitchen, as well as green cherry plum.

Rules for serving dishes, decoration

Gyuvech is served hot directly in pots or on portioned plates, garnished with herbs.

Crispy green bean sticks in batter

Crispy batter-fried bean sticks are a good appetizer.

This dish can be either an independent delicacy or a side dish for meat and fish dishes.

What ingredients will be needed?

To fry sticks you will need the following products:

300 g bean pods;
5 eggs;
flour – 100 g;
sunflower oil for deep frying – 1-2 tbsp.;
1 tsp. salt;
pepper, seasonings - to taste.

Step-by-step cooking process

The process of preparing the crispy delicacy is as follows:

First you need to wash the pods, cut off the “tails”, boil the beans, adding 1/2 tsp to the water. salt (10 minutes), then drain the liquid through a colander and place on a towel to dry.
After this, you should prepare the batter. To do this, separate the whites from the yolks of the eggs and beat the latter with a whisk.
Next, you need to carefully add the flour and remaining salt to the yolks and stir.
The whites also need to be beaten, but in another bowl, then pour them into the yolks.
Now the direct frying process begins - pour oil into a deep frying pan (or use a deep fryer) and heat it up.
Next, you need to dip each pod in the batter and fry in oil on each side for 3-4 minutes until they turn golden brown. You can fry several pods at a time in a frying pan, but it is not recommended to put too many, otherwise they will stick together.

Rules for serving dishes, decoration

The finished treat can be sprinkled with sesame seeds.

Green beans with meat - a simple recipe in a frying pan

A quick recipe with a minimum of ingredients. Take any meat product: chicken, pork, beef, turkey. The dish is all-season, it can be prepared all year round, since during the season you cook from fresh pods, and in winter you use frozen vegetables.

Take:

Meat - 500 gr.
Carrot.
Bulb.
Green beans – 600 gr.
Sour cream – 2-3 spoons.
Vegetable oil, salt, Provençal herbs, ground pepper.

How to cook:

Roughly chop the onion and grate the carrots with coarse shavings.
Divide the piece of meat into cubes or small cubes.
Fry in a frying pan in well-heated oil. Add vegetables. Continue frying until they are browned.
After a couple of minutes of intense frying, pour in some water and simmer for 2-3 minutes until the broth boils.
Lay out the pods. Divide large ones into halves, lay out small ones whole. Frozen pods may not be defrosted.
Add sour cream, stir. Add more water if necessary. Salt the food and pepper it.
Cover the pan with a lid and simmer over low heat for about 10-15 minutes. Test the pork for softness; if it is still tough, add more cooking time.

Casserole with green beans, carrots and onions

Green beans, the preparation recipe for which describes all the stages step by step, in the form of a casserole, can be used as an everyday and holiday dish. Adding carrots to the recipe makes it brighter and more appetizing.

What ingredients will be needed?

For the casserole, you will need the following products:

300 g green beans;
1 large onion;
1 tbsp. l. vegetable oil;
2 medium-sized carrots;
2 tbsp. l. flour;
300 ml milk;
Chicken egg – 2 pcs.;
50 grams of cheese;
½ tbsp. breadcrumbs;
3 tbsp. l. butter.

Step-by-step cooking process

Preparation is carried out using the following technology:

First you need to prepare the vegetables: wash them, chop the onion, cut the carrots into slices or grate them. You also need to grate the cheese.
Then you need to melt the butter in a deep frying pan and saute the onion in it until golden.
Then you need to pour in the milk, add the flour and cook for a few minutes until thickened, stirring frequently.
Next, you need to reduce the heat, break the eggs into the frying pan and cook them for no more than 1-2 minutes, then add the cheese and stir.
Now you need to grease a baking dish with vegetable oil, pour the mixture from the frying pan into it and sprinkle it with breadcrumbs. Then put it in the oven and bake at 190°C for 30 minutes.

Rules for serving dishes, decoration

The casserole can be used as an independent dish, served with bread, or you can add a side dish in the form of boiled rice.

Recipes

General information for all recipes:

Any type of beans is suitable for preparing recipes - fresh, frozen or canned. Fresh beans are first rinsed with water and dried on a towel.
The frozen one is taken out of the refrigerator in advance to thaw. The marinade is drained from the canned one (some housewives add it along with water when stewing).
Clean, towel-dried vegetables and herbs are chopped with a knife or using special graters or a blender.
Salt, spices, herbs are added to taste.
In vegetable dishes with green beans, you can arbitrarily change the volume of vegetables. For example, add tomatoes and less carrots, or vice versa. This will not change the calorie content of the dishes.

With cabbage

To prepare the dish you need:

white cabbage – 500 g;
green beans – 500 g;
turnip onion – 100 g;
carrots – 100 g;
tomato paste – 2 tbsp;
vegetable oil – 2 tbsp;
apple (or table) vinegar or lemon juice.

How to cook:

Place shredded cabbage in a bowl and add salt. Add a few drops of vinegar (or lemon juice) to half a glass of water and pour into the cabbage. Knead it thoroughly with your hands.
Fry onions and carrots in oil.
Place cabbage in the pan. Fry for 10 minutes along with onions and carrots.
Dilute tomato paste with water (about a glass). Pour water into the pan, reduce heat.
When the cabbage is almost ready (after 15-20 minutes), add beans to it. Simmer for the same amount of time as cabbage, add spices before finishing.

Other varieties of cabbage are also suitable: red, cauliflower, broccoli, Brussels sprouts. The cooking technology will not change, with the exception of some nuances:

Brussels sprouts (in small “heads”) do not require cutting;
red cabbage is tougher than white cabbage and needs to be simmered longer;
Cauliflower and broccoli are cut into florets before cooking.

Peculiarity! The dish is easy to prepare in a multicooker in the “Frying” and “Stewing” modes. Otherwise, the cooking technology does not change.

With mushrooms and eggplants

Required Products:

green beans – 500 g;
fresh mushrooms (any) – 400 g;
eggplants – 400 g;
carrots – 100 g;
onion – 100 g;
garlic - to taste;
tomato paste – 2 tbsp;
vegetable oil – 2 tbsp.

How to cook:

Eggplants have a characteristic bitterness. To get rid of bitterness, they are cut, salted, left for 15 minutes, and then washed with warm water.
Clean and chop the mushrooms.
Fry onions with carrots and mushrooms in oil.
Add eggplants and beans. Fry for 10 minutes, stirring.
Stir tomato paste in a glass of water and pour into a frying pan.
Simmer for 15 minutes over low heat.
Before finishing cooking, squeeze the garlic into the dish using a press and add spices.

Interesting! Spices that go well with green beans and vegetables: garlic, ground pepper and peas, suneli hops, ready-made spice mixtures for hot vegetable dishes.

With chicken and zucchini

For cooking, use chicken fillet without skin and fat. For comparison: the calorie content of chicken without skin is 110-120 kcal, and with skin it is about 170.

Ingredients of the dish:

chicken fillet – 400 g;
green beans – 400 g;
zucchini – 500 g;
tomatoes – 200 g;
carrots – 100 g;
turnip onion – 100 g;
tomato paste – 2 tbsp;
vegetable oil – 2 tbsp.

How to cook:

Cut the chicken.
Fry onions with carrots and chicken pieces in oil.
Add tomatoes to them and fry.
Add zucchini and beans. You don’t need to add water for stewing, as the zucchini gives a lot of juice. Don't forget the tomato paste.
Simmer for a quarter of an hour, add spices before finishing.

During frying and stewing, you need to stir the dish periodically.

With corn

To prepare the dish you will need:

green beans – 500 g;
bell pepper – 500 g;
canned corn – 200 g;
carrots – 100 g;
onion – 100 g;
vegetable oil – 2 tbsp.

How to cook:

Fry onions and carrots in oil.
Place peppers and beans in a frying pan and fry.
Reduce heat on the stove and simmer the vegetable mixture for 15 minutes, adding water as needed.
Before finishing cooking, place canned corn in a frying pan, season with spices, and stir.

You can add half a can of canned green peas to the corn and peppers and sprinkle with chopped dill. As an option, beans - red or white - are also perfect. They are simply boiled separately and added to the finished dish. For the indicated volumes, 50 g of dry beans is enough. A good alternative is to add 100 g of canned beans.

It is enough to show imagination and courage, and the recipe can easily be improved to suit your individual taste.

Tursha for the winter

Tursha is a traditional Armenian dish of pickled vegetables. They can be eaten either immediately after cooking or stored in jars for the winter.

What ingredients will be needed?

To prepare this recipe you will need:

1 kg green beans;
3-4 sweet peppers;
3 eggplants;
4 garlic cloves;
1 pod of hot pepper;
dill – fresh herbs or “umbrellas”;
1 tbsp. l. salt;
5 peas of allspice;
1-2 bay leaves.

Step-by-step cooking process

Preparation is carried out according to the following principle:

First you need to prepare the main ingredients - wash, peel and chop the vegetables: grate or cut the carrots into strips, peppers and eggplants into large pieces lengthwise, cut off the branches of the beans.
Next, you need to boil water in a saucepan, add the pods and cook for 5-10 minutes so that they remain crispy, then drain the water through a colander.
Then mix all the vegetables and put them in a pickling container (jar), add spices and dill.
Now you need to prepare the brine - dissolve salt in one and a half glasses of water and pour over the vegetables. You need to place a plate with pressure on top. Vegetables should be fermented for 3 days at room conditions.
After this, sterilize the jars, drain the brine from the tursha, arrange the vegetables tightly in the jars and sterilize them in a pan of water for about half an hour after boiling. Roll up the lids, turn the jars over and wrap them in a warm blanket.

Rules for serving dishes, decoration

Tursha is usually served as a cold appetizer, but you can also fry it in a frying pan with a little butter and onion.

Useful tips and tricks

Experienced chefs use some tricks when preparing bean dishes:

Fresh pods when purchased should be bright green, hard and break when you try to bend them in half;
beans can also be used as an independent side dish by frying them in olive oil with garlic and sprinkling the finished dish with chopped nuts and seeds (walnuts or almonds, sesame seeds, pumpkin seeds);
overcooking causes the pods to lose their green color, so they need to be cooked for the minimum amount of time required;
beans also go well with lemon juice, butter, dill, mushrooms, soy sauce and bacon.

One cup of fresh green beans contains about 31 calories, 3.6 g of fat, 2 g of protein and 2.7 g of fiber, as well as vitamins B (10% of the daily requirement), C (25%), A (15 %), K, E, trace elements calcium, iron, magnesium, phosphorus, potassium, zinc.

There is practically no fat in it, so it can be used for dietary nutrition. There are different varieties of beans that differ in taste, the most popular of which are French green beans with small beans inside, which have a very delicate texture and cook faster. Green beans are a vegetable rich in vitamins and microelements that can be added to salads, soups and main courses. When using this or that recipe, it is necessary to take into account the peculiarities of the heat treatment of this plant.

How to cook

In order for a dish to be dietary, it is important to observe restrictions on ingredients:

Minimum oil. This is the highest calorie component of the dish. For cooking, use no more than a couple of tablespoons. The most dietary option is not to fry the ingredients, but to simmer them immediately. This will reduce the calorie content of cooked food.
Eliminate high-calorie foods from the recipe. These include: pork, fatty beef, lamb and fatty fish. To the stewed green beans with vegetables add eggs, skinless chicken, lean beef, and steamed fish cutlets.
Sauces for the dish include ketchup and low-fat sour cream in small quantities.

Stewed green beans with vegetables can be combined with any diet plans designed for long-term weight loss. This dish will “fit” into a carbohydrate, vegetable and even protein diet.

Important! It is prohibited to independently plan the diet of a mono-diet (or a diet of one product). However, such nutrition systems are usually designed for a short course of up to 10 days. Mono-diets promise significant loss of extra pounds, but are harmful for long-term use.

Nutritionists say: it is better to lose weight slowly (no more than 4-5 kg per month), without starving, but simply by giving preference to low-calorie foods. With such a reasonable approach to losing weight, dietary stewed beans with vegetables will come in very handy.