How to cook fresh beans - cooking recipes, features and recommendations

A little about beans

Doctors and nutritionists have long been talking about the benefits that this product brings to the body. Peas and lentils, beans and soybeans, chickpeas and peanuts (yes, they're not nuts at all!) and some other legumes are known for their fiber content. In addition, this is the best source of vegetarian protein that is available: it is cheap and (which is important, for example, for ideological vegetarians) you do not need to kill any animals to obtain protein food.

The nutrients found in legumes lower cholesterol levels, normalize blood pressure, and prevent the risks of developing heart disease and such an insidious disease as diabetes. Thanks to the fiber of the product, you feel full for a long time after eating. In addition, this is the best food option for those losing weight. In this article we will look at only a few recipes for cooking beans, although in fact there are a great many of them. In addition, this ingredient allows you to show culinary imagination and experiment - in general, a godsend for beginning “home cooks.”

Types of beans

Red beans are medium-sized beans with a dark red shell. It is also called “kidney beans” - its shape really resembles a kidney. Red beans cannot be sprouted - raw beans contain toxic substances. Before cooking, they need to be soaked for at least 8 hours, drained, and then cooked until tender: 50–60 minutes. Red beans are often used in Creole and Mexican cuisine, particularly in chili con carne.

Another Central and South American favorite is black beans. They are small beans with a black outer shell and a creamy white interior that are slightly sweet, mealy and crumbly in taste. They need to be soaked for 6-7 hours and then boiled for 1 hour. They are cooked with lots of onion, garlic and cayenne pepper or used in the famous Mexican black bean and corned beef soup.

Lima beans, or lima beans, are native to the Andes. It has large, flat, kidney-shaped beans that are most often white, but can be black, red, orange, or spotted. For its pleasant oily taste, it is also called “butter” (batter) and for some reason Madagascar. Lima beans need to be soaked for a long time - at least 12 hours, and then boiled for at least 1 hour. Lima beans are very good in thick tomato soups with lots of dried herbs. It is recommended to soak baby lima beans for just a couple of hours.

Black eye beans are a type of cowpea, cowpea. It has medium-sized white beans with a black eye in the side and a very fresh taste. It is most popular in Africa, where it comes from, as well as in the southern United States and Persia. It is soaked for 6–7 hours and then boiled for 30–40 minutes. In the South American states, a dish called “Hoppin' John” is made from these beans for the New Year: the beans are mixed with pork, fried onions, garlic, tomatoes and rice, seasoned with thyme and basil. For Americans, these beans symbolize financial wealth.

Variegated beans are the most common beans in the world. It comes in different varieties. Pinto beans are medium-sized, oval-shaped, pink-brown, with a speck that “blurs” when cooked.

Cranberry and Borlotti also have a pinkish-red speck, but the background is creamy and the taste is more delicate. All these varieties need to be soaked for 8–10 hours and cooked for an hour and a half. It is most often eaten whole in soups or fried, mashed and fried again with spices.

White beans (there are several varieties) are medium-sized beans. They have a neutral flavor and creamy texture, making them a versatile bean that is a favorite in Mediterranean cuisine. In Italy, cannellini beans, long, thin beans, are pureed and added to thick herbed potato soups. Cannellini is placed in pasta e fagioli - pasta with beans. White beans are soaked for at least 8 hours and boiled for 40 minutes to 1.5 hours.

Azuki (aka angular beans) are small oval beans with a red-brown shell with a white stripe. Their homeland is China, and due to their sweet taste, desserts are made from them in Asia, first soaked for 3-4 hours and then boiled with sugar for half an hour. In Japan, adzuki with rice is a traditional New Year's treat. Sometimes sold as a prepared paste.

Description of the variety and beneficial properties

Russian black legumes are fava beans. They are not distinguished by their large caliber; the largest are considered to be Habas - Peruvian beans, extremely popular in local cuisine. All varieties of faba beans are eaten when ripened and unripe at milky and waxy maturity in pods and seeds.

The plant is an annual plant; the black bean bush reaches a height of more than a meter. Its stems are quite thick, erect and hollow. Each stem bears 6–16 pods, inside of which there may be 2 or 3 fruits. Ripe pods reach 7–8 cm in length. Unripe seeds are light, almost white; as they ripen, they darken and ripe ones acquire a dark purple, almost black color. The shape of the pod is slightly curved; the wrinkled shell of the ripened bean contains oval-shaped seeds.

The leaves of the plant are fleshy and large, the rhizome is well developed and can reach up to 2 m into the soil. Thanks to the powerful root system, the crop survives even in dry years.

Seeds germinate already at 3–5°C. The plant blooms, like other legumes, with white or slightly pinkish flowers with 10 stamens and 1 pistil. The flower is in a dark green cup.

The fruits of fava beans are rich in vegetable protein - its content ranges around 35% of dry matter weight. About half of the composition of fruits is carbohydrates, the rest is fats. Fruits contain amino acids that are not synthesized by the body.

According to a study conducted at Colorado State University, red beans contain a record amount of antioxidants, followed by black beans. The result of the study confirmed that the high content of antioxidants in their composition is influenced by the dark color of the shell. It contains pigments produced by phenols and anthocyanins, famous for their antioxidant properties.

Antioxidants participate in metabolic cellular processes and, by removing free radicals from the body, contribute to its healing and rejuvenation.

Beans are useful for the prevention of cancer and diseases associated with metabolism (obesity, diabetes). But they also have contraindications - intestinal inflammation, gout, glomerulonephritis.

Scientists at the Mexican National Polytechnic Institute conducted a study and came to the conclusion that the proteins contained in black beans also normalize high blood pressure and cleanse the body of toxic metals. For the work done, the researchers became laureates of the National Prize.

Horse beans are also used in folk medicine - for external use to accelerate the maturation of boils or to cleanse the skin, and in decoctions and gruels as an astringent.

Other types of beans

Dolichos beans with a white “comb” are grown in the subtropics of Africa and Asia and are used in several Asian and Latin American cuisines in combination with rice and meat - they are very tender, but not mushy. Dolichos should be soaked for 4–5 hours and boiled for about an hour.

Lentils come from the legume family and are native to South-West Asia. Brown lentils are the most common. In Europe and North America, winter soups are made from it, adding vegetables and herbs. It needs to be soaked for 4 hours and then boiled for 30–40 minutes, being careful not to overcook it.

Green lentils are unripe brown ones; they don’t need to be soaked; they cook for about 20 minutes.

The fastest way to cook is red (red) lentils, taken out of the shell - only 10-12 minutes. During the cooking process, it loses its bright color and turns into porridge in an instant, so it is better to keep an eye on it and slightly undercook it.

Black lentils “beluga” are the smallest. They called it that because the finished lentils shine, reminiscent of beluga caviar. It is very tasty on its own and cooks in 20 minutes, without soaking. It can be made into a stew with fennel, shallots and thyme and served cold in a salad.

In India, lentils are consumed mainly peeled and chopped, in the form of dal: red, yellow or green, boiled into a puree. The most common is urad dal: black lentils, when peeled they are yellow in color. This puree makes very tasty vegetarian hamburgers, and you can make curry from uncooked dal by adding onions, tomatoes and spinach in addition to spices.

Peas - yellow and green - grow on almost all continents. Popular around the world, pea soup is made from mature seeds of shelled varieties that have dried naturally in the field, and unripe seeds—mostly of the non-mealy, brain varieties—are frozen and canned. Whole peas are soaked for 10 hours and boiled for 1–1.5 hours, and split peas for 30 minutes.

Mung beans, or golden beans, or mung dal, are tiny, thick-skinned peas native to India that can be green, brown or black in color. Inside are soft, sweetish golden yellow seeds. Mung bean is sold whole, peeled, or chopped. There is no need to soak chopped mung bean - it does not cook for long: 20-30 minutes. You can soak a whole one for a short time to make it cook faster, but it still takes from 40 minutes to 1 hour to cook. What is often called "soybean sprouts" in supermarkets is actually almost always mung bean sprouts. It, unlike soy sprouts, can be eaten raw.

Chickpeas, also known as Spanish chickpeas, chickpeas, chickpeas, and garbanzo beans, are one of the most common legumes in the world. Its seeds are similar to peas - light beige in color, with a pointed tip. Chickpeas take a long time to prepare: first you need to soak them for at least 12 hours, and then cook them for about 2 hours, being careful not to overcook them - unless you want to puree them. Chickpea puree is the basis of the popular Arabic snack hummus. Another hot snack is made from it - falafel. Sprouted chickpeas are an excellent, very filling, slightly bitter snack or addition to a salad.

Soybeans have been a staple food in China for 4,000 years, but only became widespread in the West in the 1960s. Soybeans do not contain cholesterol, but they have a lot of nutrients, including a large amount of easily digestible protein. But at the same time, it contains so-called inhibitors that prevent the absorption of vital amino acids. To destroy them, soybeans need to be cooked properly. First, the beans are soaked for at least 12 hours, then the water is drained, washed, filled with fresh water and brought to a boil. They should boil vigorously for the first hour, and simmer over low heat for the next 2-3 hours.

Beans are the oldest product that came to Europe from America (most likely from Argentina) on the ships of Christopher Columbus. Nowadays, hundreds of varieties of the legume family - which includes beans - grow on all continents. Main producers: India, Brazil, Mexico and China. In these countries, beans are one of the main components of the menu. And this is understandable: mature bean seeds have a lot of protein, on average 24–26%. And this protein is very close in composition to animal protein - it’s just easier to digest.

All about the garden

05/14/2019| admin|

Beans are one of the most ancient vegetables that can be found in gardens, cottages and gardens. True, they are grown by gardeners and summer residents more as a companion crop - some fight the Colorado potato beetle with the help of beans, some fight moles, etc.

But few people know that many interesting and tasty dishes can be prepared from beans; in addition, they are nutritious and healthy - at the end of the article you can find several tried and tested recipes for dishes made from beans.

Growing beans is fairly easy.

Soils for beans, as you might guess, are best fertile, with a slightly acidic or neutral reaction. The composition of loamy or clayey, acidic soils must be limed before planting beans.

Planting beans

To grow beans, choose areas that are well-lit by the sun and where the snow melts early in the spring.

Beans require a lot of water to germinate, so you need to sow as early as possible - in different regions, the timing of planting beans varies from the end of April to the beginning of May.

The bean planting scheme is as follows: 12-15 seeds per square meter.

The depth of planting beans depends on the composition of the soil - if the soil is heavy, then 4 centimeters, if the soil is light, then deeper than 6-7 centimeters,

If you observe crop rotation on your site, then the best predecessors for beans are root vegetables, potatoes, cucumbers, and cabbage.

If you can’t or don’t want to set aside a separate bed for beans, then sow them along the edges of the beds with other vegetables, thus creating scenes.

The best predecessors of beans in crop rotation are potatoes, cucumbers, cabbage,

It is believed that planting along the edges of the plot with other vegetables will protect the beans from aphids (read about other bean pests here), when the tops of the plants have to be broken off while still green.

If the soil is well filled with organic matter, there is no need to fertilize the beans.

Like all plants of the legume family (moths), nodule bacteria are formed on the roots of vegetable beans, fixing nitrogen from the air, which is so necessary for the normal development of the plant. Adding nitrogen fertilizers to the soil slows down this process.

But it is necessary to water the beans, especially during drought, otherwise they will shed flowers and young ovaries.

The beans are harvested when the leaves become fleshy and the seeds in them are at least one centimeter, which means they have reached milky ripeness.

It is not advisable to harvest the crop earlier, since the seeds may not acquire a specific taste and will also be slightly bitter, although there are dishes made from such unripe beans that are said to be very healthy.

If you want to prepare some of the grains for the winter, wait until the pods, and therefore the grains in them, dry out, and only then pick them from the bush.

Important tip

Almost all legumes (excluding legumes, fresh versions of the product) require pre-soaking. It is best to do this at night (if, for example, you are going to prepare a dish in the morning), for 8-12 hours. Some legumes, such as chickpeas, require soaking for 4-6 hours. And if the product is “correct,” then during this time internal processes that promote germination are activated in it. But it doesn’t matter if you have small sprouts: sprouted chickpeas or regular peas in this form are even healthier, and can be safely used in bean recipes. The procedure itself looks quite simple: pour the beans into a suitable container and fill with cold water so that it covers them. After the specified time, drain the water and wash the peas.

Contraindications

But beans, whose beneficial properties are appreciated all over the world, are a specific product. Like peas, lentils and beans, they are famous for their ability to cause increased gas formation in the intestines. And this is perhaps the only harmful property that limits their popularity and use.

Indeed, even those who do not suffer from flatulence and frequent digestive disorders often experience discomfort after a hearty dish of beans. This is due to the large amount of nitrogen in their composition, which forms volatile substances under the influence of gastric and intestinal juices.

And experienced chefs quietly chuckle to themselves: they know the secret of how to make beans “explosion-proof.” You just need to soak them long enough before cooking. This, by the way, will also lead to a shorter cooking or stewing time. However, there are other contraindications for beans. So, they should not be used in cases of hepatitis and gout - in these cases they can cause a deterioration in the health of patients.

Use in cooking

Beans have a neutral taste, which is why they go well with various food groups: meat, poultry, vegetables. Young fruits are recommended to be consumed raw, adding them to salads. More mature ones must be cooked, as they are already rough in taste.

It is recommended to do the same with dried beans. They must be soaked in cool water for several hours before use. Canned vegetables with this product are very tasty. It tastes quite pleasant and can diversify the winter diet. There are a wide variety of options for preparing beans for the winter. For salad recipes with photos, see the article below.

How to cook fresh beans correctly

Beans are a valuable vegetable crop. They contain proteins, fiber, carbohydrates, vitamins B1, B2, PP, C, carotene, and mineral salts. It is important to include beans in your diet regularly, as they slow down the development of tumors and help cells fight cancer.

Eating beans helps the body strengthen the immune system and greatly suppresses the feeling of hunger. They contain a large amount of fiber, which helps the digestive tract function. Dried beans are rarely used in home cooking. It is much more common to prepare dishes from young beans, since old and dry ones take much longer to cook (about 1 hour).

They are best used on the day of collection. Green beans are added to soups, salads, stews, and stews. It is also very tasty when you boil very young beans and serve them hot, simply seasoning them with salt.

Drying

Hulled beans can simply be dried. As a rule, fully ripened fruits are dried. They are laid out in a thin layer on paper and dried, protected from direct sunlight, outdoors or indoors. The beans need to be stirred periodically to ensure even drying. It would be advisable to cover the surface of the beans with one layer of gauze to protect against insects. It is important to protect beans that are dried outdoors from dew. It would be a good idea to bring them indoors at night.

It is also possible to dry the beans using a special kitchen dehydrator or a regular oven. Store dried beans in a hermetically sealed container or tightly tied cloth bags in a dry, dark and cool place.

How to care outdoors?

For high yields, beans need moisture. Black bean roots can collect moisture from a depth of up to two meters, but they still need watering. Watering can be plentiful. It is recommended to do it once every five days. Separately, it is necessary to irrigate the soil during flowering and fruit formation.

After watering, it is necessary to loosen the soil, weed and remove weeds. Do this at least twice a week.

It is better to fertilize beans in early spring, before planting. Mineral fertilizers and organic matter are excellent. They are also introduced during the flowering period of the bushes. To do this, use a solution of wood ash, urea and cow dung.

Adult plants are not afraid of cold, so the temperature regime in open beds need not be observed. Additional watering will save you from excessive heat.

Cook at speed

Now you can move on to the actual cooking. Place the swollen beans in a saucepan, add 10–12 cm of water and bring to a boil over high heat. Let them boil for 3-5 minutes, drain the water, add fresh water and set to cook again, now on medium heat. Just don't cover the beans or stir them. Remember, salt them at the very end. Readiness is checked simply - take out a few grains and try. They should be soft and juicy inside.

The average cooking time for beans is 1 to 2 hours. Without soaking, it increases to 4 hours. Simple techniques will help speed up the process. Fill the grains with water at a ratio of 1:3, add 1 tbsp. l. sugar, bring to a boil over high heat, reduce the flame to medium and cook until tender. Here's another trick. Throw a pinch of soda into a saucepan with boiling beans, boil for 40–45 minutes, pour in 0.5 tsp. lemon juice. In both cases, at the end the grains should be rinsed in cold water.

Steps

Method 1

Washing the beans

1
Sort through the beans.
Sort through the beans and remove any stones, damaged beans, or other foreign particles. As a rule, stones in black beans are extremely rare, but it’s still better to check than to regret later.
- You can use not only dried beans, but also canned ones. If you are using beans from a can, simply transfer them to a colander and rinse them, then transfer them to a saucepan and place on the stove over medium heat. Reheat the beans, stirring thoroughly. Canned beans just need to be reheated—they don’t need to be cooked.
2
Soak dried beans in cold water.
Soaking the beans will make them softer when cooked and will take less time to cook, retaining more nutrients. It also reduces the amount of complex sugars in the bean shell that contribute to gas. Place the beans in a large bowl or pan and add water until all the beans are completely covered. Soak black beans for at least four hours.[1]
- If you can, soak your black beans overnight to cut down on cooking time.
3
Rinse the beans.
Once you have rinsed the beans from soaking, place them in a large, heavy-bottomed pot or cauldron. If you are using a saucepan, use one that is heavier and more durable.

Method 2

Cooking beans

1
Add water to the pan or cauldron.
Add enough water to cover the beans by about 3-4 cm. Place the pan over medium heat.[2]
2
Bring the beans to a boil.
Let it simmer over high heat for about two minutes.
3
Reduce heat to low and leave to simmer.
The water should boil so slowly that you can barely see the water moving. Whether you need to cover the pan with a lid or not depends on the purpose for which you are cooking the beans:
- If you want the beans to be firm (for example, to use them in salads or pasta dishes), do not cover the pan.
4
Check the beans periodically for doneness.
After an hour, check if the beans are soft. Depending on the age of the beans, it may take one to two hours to cook. When the beans are ready, remove the pan from the heat and drain the water through a colander.[3]

Method 3

What to cook with black beans

1
Make a delicious vegan burger.
And while the combination of "vegan burger" may sound strange, using black beans instead of meat can actually create a very tasty dish.
2
Try cooking Cuban cuisine.
Find recipes for spicy Cuban black bean soup that will warm you up even on the coldest days.
3
Add black beans to salsa.
Simply add black beans to salsa (a Mexican sauce made from tomatoes, onions and garlic) for a delicious, complete meal.

All shades of lentils

Lentils can do without soaking. But before cooking, you need to rinse it well. Pour 200 g of washed lentils with 400 ml of water and cook over medium heat. Salt the beans 5 minutes before the end of cooking.

Green lentils take the longest to cook - at least 40 minutes. It is also considered the healthiest dietary bean. Red and brown lentils take 20-25 minutes to cook. They hold their shape best and are designed for side dishes and independent dishes. Yellow lentils will take 15 minutes to cook. Professional chefs recommend using it for soups and cereals. “Arabian” “National” lentils break all temporary records. These are polished red lentils that have been peeled from the hard shell. Thanks to this, it boils in just 12 minutes. It makes original pates and purees, as well as a hearty vegetable stew.

A modest porridge with a royal scope

Category: Hot dishes Dishes from vegetables, mushrooms, legumes Hot dishes from legumes

Are you familiar with a plant from the legume family called “Red Lentils”? The seeds of this miracle of nature cannot be compared with the peas and beans we all know. Red lentils do not require soaking, cook for only 10 minutes, and taste significantly better than all legumes known to us, but even this is not the main thing

The important thing is that lentils contain up to 35% protein, contain virtually no fat and are very rich in vitamin B1, dietary fiber, iron and minerals. On top of that, red lentils are quite cheap and not difficult to find in stores.

Today I want to share with you a wonderful dish made from this magical plant. Give joy and health to yourself and your loved ones!

Pea wisdom

These are the general principles of cooking legumes. But each type has its own subtleties. Let's start understanding them with chickpeas. Pour 200 g of chickpeas into 800 ml of water and leave for 6–8 hours. Then fill the beans with clean water and cook over low heat for 1.5–2 hours. Immediately pour in 1 tsp. soda without a slide.

When boiling, foam forms, which must be constantly skimmed off with some water. The water evaporates during the process, so do not forget to add boiling water to the pan. Please note that cold water causes chickpeas to cook worse and lose their shape. Place the finished beans in a colander and sprinkle with olive oil. Regular peas are cooked according to the same principle.

Chickpeas "National" cook quite quickly, even after a short soaking. Chickpeas are yellow-golden grains with a diameter of 10 mm; when cooked, they have a nutty flavor. Chickpeas can be boiled, fried, stewed, added to soups, and also used as a side dish.

Preparing a salad with beans and vegetables in tomato juice

You need to follow these steps step by step:

To prepare delicious beans in tomatoes for the winter, we will have to work a little. First you should start preparing the fruits. They need to be boiled three times, replacing the water. The first two times we cook for 15 minutes. The last time you need to cook the product until soft. Then we should place our finished beans in a colander to drain excess liquid.
Onions must be peeled and cut into strips.
The carrots should be thoroughly washed, peeled and the orange root vegetable grated on a coarse grater.
Bell peppers will add a touch of piquancy to our bean salad for the winter. It needs to be washed, cleaned of the stalk and remaining seeds and chopped into thin slices.
Eggplants can sometimes taste bitter. To avoid this trouble, you need to wash them thoroughly, cut them lengthwise into 2-3 pieces, sprinkle them with salt and leave them like that for 10-15 minutes. Then the salt should be washed off with cold water, and the “little blue ones” themselves should be dried with a napkin and crushed into medium-sized pieces. Hot peppers must be washed, peeled and finely chopped.
Next, place the prepared vegetables (except beans) in a large enamel (or stainless steel) saucepan with a thick bottom, add sunflower oil, tomato juice, salt, sugar, ground black pepper and/or other seasonings to your taste.
The contents of the pan should be carefully stirred and the vegetables should be brought to a boil. Then you need to reduce the heat and simmer the vegetables over low heat for about 1 hour.
During the stewing process, it is worth occasionally mixing the salad with beans for the winter. Our stewed vegetables will turn out very tasty if you do not allow them to burn.
While the vegetables are stewing, start preparing the garlic. Take it apart into cloves, peel it and chop it very finely or simply pass it through a garlic press.
Then add pre-boiled beans, chopped garlic, vinegar and washed bay leaves to the vegetables stewed in tomato juice. Stir everything thoroughly again and let the mixture simmer for another ten minutes.
While the salad is stewing, there is time to prepare clean and sterile half-liter jars and lids. Place boiling vegetables in hot jars and seal them with sterile lids. Next, the seams need to be turned upside down and left in this form until completely cool.

We tried our best! As you can see, nothing complicated. And a delicious winter salad with beans and vegetables is ready to diversify your menu.

How to make bean soup?

Recipe No. 1. Green bean soup.

Ingredients:

Green beans (0.5 liter jar);
Carrots (100 g);
Onions (100 g);
Potatoes (400 g);
Red bell pepper (0.5 pcs.);
Parsley (1/2 bunch);
Dill greens (1/2 bunch);
Butter (30 g);
Salt (to taste);
Ground black pepper (to taste);
Curry (0.5 tsp);
Seasoning “Aromatic herbs” (0.5 tsp);

For the broth

Chicken (500 g);
Bay leaf (2 pcs.);
Peppercorns (6-8 pcs.).

Cooking process

1) For the broth, fill the chicken with 2-2.5 liters of water, bring to a boil, collect the foam, add spices and cook over moderate heat for 40 minutes. Remove the finished chicken from the broth, let it cool and remove the bones. Cut into smaller pieces and return to the broth.

2) Peel and cut the potatoes into cubes and add them to the broth along with the washed beans.

3) Cut the carrots into pieces and the pepper into small cubes. Add to the broth with potatoes and beans. Cook over moderate heat for 20 minutes. Sauté finely chopped onion over butter heat and add spices. Add to the soup, add salt to taste and let it boil. Add finely chopped greens.

4) Season the soup in a bowl with freshly ground pepper and serve.

Recipe No. 2. “Bean” soup with pork.

Ingredients:

pork (600 gr.);
carrots (1 pc.);
onions (1 pc.);
sweet pepper (1 pc.);
garlic (3 cloves);
potatoes (3 pcs.);
canned corn (0.5 cans);
lentils (0.5 cups);
beans (0.5 cup);
tomato puree (3 tbsp).

Cooking process

1) Place the processed meat in a saucepan with a capacity of at least 3 liters. Pour water and put it on fire. During the boiling process, varnish forms on the surface, which must be removed.

2) Immediately after the water boils, reduce the heat to medium and bring the broth to readiness (within 2 hours).

3) Drain the water from the container in which the beans and lentils were soaked and boil the beans until half cooked.

4) Cooking vegetables. Cut the potatoes into cubes, about a centimeter each, cut the onion into small pieces, grate the carrots. Cut off the stalk of the sweet pepper, remove the core with seeds and chop it into small strips. Chop the peeled garlic with a knife.

5) Take the meat out of the prepared broth, cool it a little, cut it into portions and put it back into the broth.

6) Add pieces of potatoes, pour in beans and lentils, boiled until half cooked. Add sweet pepper and cook all the vegetables until tender, at the lowest boil.

7) Place a small frying pan on the fire, pour in a small amount of refined oil and heat it slightly. Saute the chopped onion until transparent. Add grated carrots and continue sautéing along with the onion until amber in color. Dilute tomato paste in half a glass of broth and pour it into the frying pan. Stir and simmer for 10 minutes, stirring occasionally.

Deforestation is an environmental problem for all humanity

9) Lay out the roast, reduce the heat and simmer under the closed lid for 7-8 minutes.

How to cook beans in tomato?

Recipe No. 1. Beans in tomato sauce.

Ingredients:

beans (350 gr.);
tomatoes (4 pcs.);
onion (1 pc.);
garlic (2 pcs.);
rosemary (3 pcs.);
tomato paste (30 ml.);
vegetable oil (20 ml);
salt (to taste).

Cooking process:

1) Boil the beans in salted water.

2) Peel the tomatoes and grind them in a blender.

3) Peel the onion and garlic and also chop in a blender.

4) Fry onions and garlic in vegetable oil. Add tomatoes, simmer for 5 minutes, add tomato paste and stir.

5) Add boiled beans and rosemary. Simmer the side dish for 7 minutes.

Recipe No. 2. Beans in tomato sauce.

Ingredients:

legumes (chickpeas, green lentils, beans, 300 g);
onions (1 pc.);
olive oil (4 tbsp);
tomatoes in their own juice (500 ml);
garlic (4 cloves);
tomato paste (2 tbsp);
sugar (1 tsp);
hops – suneli (1 tsp);
green peas (100 g);
cilantro (small bunch);
tarragon (2 sprigs);
basil (2 sprigs);
salt (to taste).

Cooking process:

1) Combine all the legumes in advance and soak them in water overnight.

2) Preheat the oven to 200 degrees.

3) Chop the onion and place it in a heat-resistant form, pour olive oil over it. Place in the oven for 4-5 minutes.

4) Remove the onion from the oven, add the tomatoes in their own juice and chopped garlic. Drain the water from the beans, transfer them to a heat-resistant form, add tomato paste, sugar, salt, suneli hops and pour in water so as to completely cover the beans. Mix everything, cover the pan with foil or a lid and put in the oven for an hour.

5) After 40 minutes, check; if all the liquid has evaporated, then add water.

6) After another 20 minutes, remove the foil or lid, add green peas, cilantro leaves, tarragon and basil to the mold (reserve 1 sprig each for decoration). Reduce the temperature to 160 degrees and bake for another 20-30 minutes until all the beans are completely cooked.

7) Place on plates, garnish with tarragon and basil leaves and serve.

Growing vegetables

Preparing seeds for planting

Black beans are the easiest to grow and care for. But in order to get a good harvest, you need to make minimal efforts and know the nuances of growing them.

Before planting, you must carefully inspect the seeds, separating spoiled and damaged ones.
Selected seeds need to be soaked and allowed to hatch.
Additionally, you can leave them to warm up on the battery for about three hours.

In the first ten years, black bean seeds have a germination rate of 90-95%.

Planting site and soil

It is better to choose a landing site in advance. Even in the fall, the beds need to be dug well and loosened. Fertilizers must be applied in early spring. The plant does not like acidic and sandy soils. Heavy clay and peat soils are best suited for them.

Beans can be planted not in separate beds, but together with other vegetables. They grow best next to potatoes and cucumbers. These neighbors increase the yield of legumes, and they protect the potatoes from wireworms.

Step-by-step algorithm of actions

It is better to sow black beans in straight rows at a distance of 10 - 15 centimeters from each other. The distances between the furrows are 30 centimeters. Planting depth is approximately 7 centimeters for heavy clay soils and 3 centimeters for light ones. It is better to make holes with your fingers or a vegetable seeder.

If the soil is not moist enough, it is better to water it before planting. After sowing, the soil surface is mulched. Before planting and during the growth of beans, the soil must be loosened well.

In regions with cold climates, beans are planted through seedlings. To do this, 30-35 days before planting in the ground, they are sown in peat pots. You can plant seedlings in the garden in May.

The step-by-step algorithm for planting black beans will look like this:

Prepare the seeds.
Sow them in pre-fertilized, loosened soil.
Cover with soil and water.
Cover the bed from the last frosts (for northern regions).

Freezing

Young and tender beans are easy to freeze. They should also be husked, placed in freezer bags or containers and placed in the freezer.

And on occasion, frozen young fruits are easy to use for their intended purpose. For example, you can add them to a hot vegetable dish or make a salad with beans for the winter. Recipes for such salads, found on the World Wide Web, will be very useful to you.

Pho is the king of the soup party

Category: Broths and soups

Do you like it when the family gets together, everyone does not sit with their nose in their plate, but actively participates in what is happening? I love it, so I often organize fondue evenings, buffets, and when it’s warm - okroshka, cold beetroot soup, etc.

What if you don’t feel like it’s cool or cold? Low bow to the Vietnamese - they helped us with the idea. Pho is a salad, a first course, a second course, and entertainment all rolled into one.

If you like rich beef broth with aromatic spices, additives that everyone puts in for themselves, as well as meat that is cooked right at the table, then this is the place for you. Welcome to the soup party!

Fresh beans. Cooking recipes

There are also quite a lot of them in cookbooks of various peoples and countries. We now bring to your attention the simplest recipe for making green beans.

We wash the young green beans thoroughly, cut off the pods on both sides and place them in a saucepan with boiling water (slightly salt them first).
Cook over low heat, covered, for a quarter of an hour (until the product is soft).
Drain the water, melt a piece of butter and mix with the pods.
Sprinkle with freshly ground black pepper and sprinkle with the juice of half a lemon. You can also serve it on the table!

Soy milk and tofu

Category: Preparation of dairy products Homemade cheese

I have some soybeans lying around, so here is another recipe translated from a Chinese culinary portal.

NDemon October 25, 2015

5976
23
277
68

Beans Water Citric acid

Veal stewed with beans

This dish can be described in two words: “nothing complicated,” since among the step-by-step recipes for cooking beans, this one is one of the easiest. Here we will need fava beans (they are also fava beans, garden beans or Russian beans - they are so wide and flat in appearance) - a glass. But if you don’t have them on hand, you can replace them with round beans, beans, and even lentils. However, you should remember that different legumes have different cooking times, so be sure to take this into account. We also use: veal - 1 kilogram, a couple of onions, a head of garlic, spices and a mixture of peppers, salt, a little olive or sunflower oil. And for taste – half a glass of dry sherry (or just table white wine).

Diseases and pests

Growing beans is not difficult, but they must be carefully monitored to ensure a successful harvest. From time to time they are attacked by pests and diseases.

The nodule weevil is removed with the help of insecticides.
Aphids (alfalfa, legumes, peas) are removed using pesticides.
Chocolate (brown) spotting is prevented by treating the seeds.
Fusarium - pink bloom - this fungus is combated by treating the seeds and calcining the soil.
Rust is treated with fungicides.
Ascochyta blight - the plant becomes covered with yellow, brown, dark spots with a red rim. Dusting with crushed coal and spraying with fungicides helps.
Birds - they can be dispersed with a scarecrow or special repellers.

Let's cook simply!

Take a large cast iron cauldron (or a frying pan with high edges) and heat a couple of large spoons of vegetable oil there. Place the veal meat cut into pieces there and fry it on different sides until brownish. Transfer the meat to a separate container.
Pour the remaining oil into the same frying pan, add the onion chopped into half rings and fry, stirring, until semi-soft. Then add the fried meat to the onion and mix well.
Add bay leaves (2-3 leaves), crushed garlic, spices and sherry (or dry white). Salt and pepper. Over high heat, bring the whole mixture in the frying pan to a boil, cover with a lid and simmer over low heat for half an hour.
Then place the prepared soaked beans in a container with the meat. Simmer for another half hour (until the beans are ready).
Finely chop fresh herbs. Before serving (in portions), sprinkle the veal and beans with chopped herbs: cilantro, parsley, dill, onion.

Cooking instructions

Boil the pasta in salted water in a saucepan until tender (cooking time is usually indicated on the package).
Boil the beans, soaked in advance, until tender. By the way, for this dish you can also take beans canned in their own juice (only then you need to rinse them in running water, and there is no need to cook them).
During the last few minutes of the pasta cooking, add the beans to the pot with the pasta. Place the mixture in a colander, allowing excess water to drain.
Transfer from the colander back to the pan where everything was cooked.
Add chopped parsley, green onions with butter, grated Parmesan and lemon zest, salt and pepper. Mix all this thoroughly and let it stand for a while under the lid.
Serve the dish hot, in portioned plates - piping hot.

Black beans

The whole world has long appreciated black beans. Recipes for preparing this product are quoted in the East. By the way, the protein of this plant is very close to its animal varieties. It contains a lot of vitamins (A, E). Black beans are especially popular among the Japanese. Here they are used to prepare many different products that have a slight taste of roasted peanuts, grind them into flour, and make the national dish - tofu. Attention: dried seeds require long-term soaking before cooking (up to 24 hours).

The easiest recipe for cooking black beans is with rice. This is a common but very tasty Japanese dish. To prepare it, you need to take boiled black beans and rice in equal proportions (for example, a glass of rice - the unpolished version works very well - and a glass of legumes), then salt, pepper, add butter, seasonings - that's all! Cook the beans for about an hour, and the rice for half an hour (we prepare the ingredients in separate containers and then mix).

Sources

https://www.syl.ru/article/342736/bobyi—retseptyi-prigotovleniya-osobennosti-i-rekomendatsii
https://www.gastronom.ru/text/kak-gotovit-boby-raznye-vidy-bobov-raznye-vidy-fasoli-1004411
https://profter.ru/salaty/blyuda-iz-bobov.html
https://webspoon.ru/soveti/kak-varit-molodye-boby
https://www.EdimDoma.ru/jivem_doma/posts/21669-kopilka-sekretov-kak-pravilno-varit-bobovye
https://eda.ru/recepty/ingredienty/14589

[collapse]

BEANS - PLANTING AND CARE, RECIPES, REVIEWS AND ADVICE FROM SUMMER RESIDENTS

IT'S NOT SCARY TO STAY ON BEANS

Every year my grandmother planted potato plots with beans and vegetable beans, for which she had a special love.

And for me, the main delicacy in her house was beans cooked in a Russian oven. Therefore, when I got a summer cottage, the first thing I decided to sow was this particular crop. However, at that time the seeds could not be found anywhere, and this desire gradually faded away.

Look for the seeds!

And then, quite by accident, several years ago I purchased several seed bean pods at the market. Following my grandmother’s tradition, I planted these seeds around the perimeter of a small potato bed. Both crops made me happy all season. The potatoes grew green, strong, without the presence of Colorado potato beetles. The bean stems are thick, powerful, the pods are long, juicy, with large fruits. Now I constantly successfully grow these two crops in close proximity.

But the bean also grows well in a separate bed. In this place, next year you can sow or plant any crop, and most importantly, after it the soil becomes light and loose, rich in nitrogen.