What to cook with beans? If you are interested in this question, then you can get the answer from the presented article. Today we will tell you about what dishes you can add the mentioned ingredient to, as well as how to heat treat it.

general information

Before I tell you what to cook from beans at home, we should tell you what this product is. Beans are a plant that belongs to the legume family. It is unpretentious and grows in central Russia, delighting summer residents with a fairly rich harvest.

Freezing the pod product

Green beans (green, purple or yellow) are best picked when they are young. Only in this case can you prepare a very tasty and tender dish from it. Indeed, with age, the shell of the pods becomes hard and sinewy. After harvesting, the beans should be washed thoroughly, and then the ends of the pods should be cut off and chopped into 2-3 centimeters long. Next, the product needs to be placed in a plastic freezer bag and sent to the freezer. Beans can be stored in this form for about a year.

Roast with vegetables

In this section of the article, we decided to tell you about how to cook beans with vegetables. It should be noted that there is nothing complicated about this.

So, the ingredients needed:


Preparing the Components

If you don’t know how to cook frozen green beans, then we will tell you about it right now. First you need to process all the ingredients. Large onions must be peeled and chopped into small cubes. The carrots need to be peeled and grated on a large grater. As for green beans, you just need to remove them from the freezer. It should not be thawed first.

Roasting process

Before cooking frozen beans, you need to take a deep saucepan and pour sunflower oil into it. After the fat has warmed up a little, add onions and carrots. It is advisable to fry both ingredients over medium heat until golden brown. This may take you about nine minutes.

After the vegetables are fried, add frozen green beans to them. Having seasoned all the ingredients with spices, as well as adding butter to them, you need to mix them thoroughly and cook over medium heat for about another 10-16 minutes. During this time, the green beans should become completely soft and slightly fried.

Finally, add grated cloves of garlic to the finished dish and immediately remove it from the stove.

How and with what to serve?

We talked about how to cook green beans. But what should you serve with such a dish? As a rule, fried vegetables are served for dinner along with some side dish or instead of it (for example, with meat, sausages, cutlets, etc.). Thanks to this combination, the main dish becomes even more flavorful, satisfying and nutritious.

Making delicious cabbage rolls

If you are interested in how to cook beans with mushrooms, then we suggest considering the recipe below. Using it, you will get very tasty vegetarian cabbage rolls.

So, the products you need are:

  • large white onion - one piece;
  • large and very juicy carrots - one piece;
  • frozen green beans - 350 grams;
  • any fresh mushrooms - approximately 350 grams;
  • tomato sauce and mayonnaise - two large spoons each;
  • sunflower oil without aroma - four large spoons;
  • elastic white cabbage - a large fork;
  • fresh eggs - two small pieces;
  • Short grain rice - 2/3 cup.

Preparing the Components

What can you cook from beans? Of course, delicious and aromatic cabbage rolls. To accomplish this, you need to process all the ingredients. First you need to wash the fresh mushrooms and chop them very finely. You also need to peel the onion and carrot, and then cut them into cubes and grate them. As for rice, it should be thoroughly washed and boiled in salted water until soft.

To make cabbage rolls, we also need to peel the white cabbage from the surface leaves, and then blanch it and carefully remove the whole leaves. In the future, minced meat will be wrapped in them.

Preparation of minced meat

How to cook beans for cabbage rolls? It will be part of the aromatic vegetarian mince. To make it, place fresh mushrooms in a saucepan and fry them a little in sunflower oil, after evaporating all the moisture. Next, you need to add carrots and onions to them, and then repeat the heat treatment procedure until all the components are browned. At the same time, it is recommended to season them with spices.

After the frying is ready, it should be cooled completely. Next, you need to add previously boiled rice, as well as frozen green beans. After mixing the ingredients, add spices to taste and break a couple of small eggs. As a result, you should get quite viscous and aromatic minced meat.

Forming process and cooking on the stove

Now you know what to cook with beans. To form cabbage rolls, you should take previously processed cabbage leaves and put a sufficient amount of minced mushroom in them. Next, the sheets need to be wrapped in thick envelopes and placed in a pan. After the container is filled with semi-finished products (2/3), you should pour a little water into it, and also add a pinch of salt, a little tomato sauce and mayonnaise. In this composition, the dish must be brought to a boil and cooked under a closed lid for about 45 minutes. During this time, the cabbage should become completely soft.

How to serve it at the dinner table?

You have already learned how to cook beans and make cabbage rolls from them. How to serve such a dish to the table? To do this, you need to place a couple of cabbage rolls in a deep plate, and then pour them with the tomato broth that formed in the pan. Next, they should be flavored with fresh sour cream and chopped herbs. It is recommended to serve this lunch hot along with white bread.

Prepare a delicious vinaigrette

There is nothing complicated about how to cook frozen green beans. However, it should be noted that not only the presented type of legume product is used in cooking. After all, very often recipes for various dishes require the use of red or white beans. Methods of using it in cooking will be described below.

How to make vinaigrette with beans? Few people know the answer to this question. After all, most people are used to making such a salad with peas. But if you replace it with canned red beans, you get a more satisfying and nutritious dish.

So, to prepare the vinaigrette you will need the following ingredients:

  • large purple onion - one piece;
  • iodized salt, allspice - add to the dish to taste;
  • canned red beans - approximately 150 g;
  • beets - two medium tubers;
  • sunflower oil - used for salad dressing;
  • pickled cucumbers - two pieces (you can use sauerkraut);
  • potatoes - two medium tubers.

Preparing the Components

If you don’t know how to cook delicious red beans, we suggest purchasing them in canned form. This product does not require heat treatment. It can be consumed immediately or added to any salad. To do this, you just need to drain all the brine.

Having prepared the canned beans, you need to start processing the vegetables. Carrots, beets and potatoes should be washed thoroughly using a stiff brush. Next, they need to be placed in a deep saucepan, filled with water, salt and brought to a boil. These vegetables should be cooked for different times. Jacket potatoes become soft after 25 minutes, carrots after 45 minutes, and beets after about an hour.

After the products become soft, they must be removed and cooled. Next, the vegetables need to be peeled and chopped into small cubes. As for the purple onion and cucumbers, they should be chopped in the same way.

By the way, if you don’t want to use pickled cucumbers, you can add sauerkraut to the salad instead.

The process of forming a dish

What can you cook from beans and vegetables? Delicious and satisfying vinaigrette. To form it, you need to combine the following products in one container: beets, carrots, potatoes, onions and pickled cucumbers (sauerkraut). Next, add canned red beans, devoid of brine, to the ingredients. After this, the salad must be seasoned with salt and pepper, and seasoned with sunflower oil.

Serve to the table

Admit it, you didn’t know that you can even make a vinaigrette from beans? But now you know how to do it correctly. Before serving the formed salad to the table, it must be thoroughly mixed with oil and then placed in a deep bowl. It is recommended to serve this dish to family members after cooling along with pieces of bread. Bon appetit!

Beef and bean goulash

How to cook delicious red beans on the stove? If you do not have this information, then we will tell it right now.

So, to make rich and flavorful goulash from beef and beans, you need the following products:

  • large purple onion - two pieces;
  • iodized salt, allspice - add to the dish to taste;
  • large and very juicy carrots - two pieces;
  • red beans - approximately 150 g;
  • fresh beef pulp without fat - 400 g;
  • sunflower oil without aroma - use for frying;
  • white flour - one small spoon;
  • cold water - two glasses;
  • tomato paste - two large spoons.

Cooking beans

Red beans are a legume product that requires long-term heat treatment. To prepare it, you should wash the beans thoroughly, and then place them in a (deep) bowl and fill with plain cold water. It is advisable to keep the ingredient in this form for about 12-16 hours. During this time, the beans will swell as much as possible, and the cooking time will be noticeably reduced.

After this, the product should be placed in boiling water (salt). It is recommended to cook it until completely soft. This may take you about 60-90 minutes.

Preparing ingredients for goulash

Now you know how to properly cook red beans. While it is cooking over low heat, you can start preparing the remaining ingredients. To do this, the beef pulp should be thoroughly rinsed and then cut into small cubes. Next, you need to peel the onions and chop them into half rings. As for carrots, they need to be grated.

The process of preparing goulash on the stove

We described in detail how to cook red beans above. But this knowledge is not enough to make tasty and rich beef goulash. After all, such a dish requires step-by-step processing of all ingredients.

First, you need to heat the sunflower oil in a deep saucepan and then fry the beef cubes in it. After the meat turns red, add carrots and onions to it. It takes about ¼ hour to cook all the components. Next, you need to pour a glass of water into them, and then add salt and pepper. In this composition, the dish should be simmered under the lid for about half an hour. After the specified time has passed, you need to add another glass of cold water to the saucepan, in which you must first dissolve a spoonful of wheat flour.

Along with the liquid, add tomato paste and previously boiled beans to the meat and vegetables. It is advisable to cook them over low heat for about 25-35 minutes. During this time, meat, vegetables, and legumes should become completely soft. At the same time, you should get a very rich goulash. Here's how to cook beans deliciously!

We present it to the table correctly

After the goulash is made, it can be safely presented to the table along with any side dish. This lunch can easily satisfy absolutely all family members.

Let's sum it up

From this article you were able to learn how to cook beans deliciously. Using the recipes described, you can make a very hearty and nutritious lunch at any time, which is sure to please the entire household. But this is not all that can be prepared from beans. You should not focus only on the methods presented. After all, completely different dishes are made from this product (soups, side dishes, salads, goulash, roasts, casseroles and much more).

How often do you cook beans? Surely no more than a couple of times a month, but in the meantime, scientists advise eating beans at least three times a week, since they contain almost all the substances necessary for the normal functioning of the body. Beans have cleansing properties and are used for dietary nutrition, so this is simply an indispensable product for those who are watching their figure! You can prepare a wide variety of dishes from beans, and having learned new original recipes, you yourself will want them to appear on your table as often as possible. Beans are added to soups, lobio, pates, pies and salads; each of these dishes has an original taste and keeps you feeling full for a long time. In addition, the vitamins and minerals contained in beans are not destroyed during heat treatment and canning, which means that both dry and ready-made beans can be used to prepare tasty and healthy dishes.

Bean dishes are tasty and healthy. Make one of the bean soup recipes below and make sure everyone in your family will love it!



Ingredients:
500 gr. green beans,
500 gr. potatoes,
1 head of onion,
200 ml milk,
2-3 cloves of garlic,
pepper,
salt.

Preparation:
Rinse the beans thoroughly, remove the pods that have begun to become coarse, and cut off the tails of the remaining pods. Wash the potatoes, peel and cut into small cubes. Peel the onion and garlic and chop coarsely. Place all the ingredients in a saucepan and add water so that it barely covers the vegetables. Boil the vegetables until tender. Pour the vegetable broth into a separate bowl. Grind the prepared vegetables using a blender, gradually adding milk. When all 200 ml of milk is mixed with vegetables, you should get a thick puree, salt and pepper it, add vegetable broth to it to bring the soup to the desired consistency. Then put the soup on the stove, bring to a boil, but do not boil.
Serve hot.



Ingredients:
500 gr. dried red beans,
1 large carrot,
3 onions,
150 gr. walnuts,
2 tbsp. wine vinegar,
4 cloves of garlic,
2 tbsp. tomato puree,
2 tbsp. vegetable oil,
1 bunch of parsley,
pepper,
salt.

Preparation:
Cover the beans with cold water and leave overnight. Then drain the water, fill it again with cold water and put on fire. Add 2 tbsp to the water. vegetable oil and cook the beans until tender. Peel the onion and garlic and chop finely. Peel and cut the carrots into small cubes. A few minutes before the beans are ready, add carrots, onions, garlic, tomato puree, pepper and salt, mix thoroughly and cook until tender. Add chopped walnuts, vinegar and finely chopped parsley to the finished soup.

Touching on such a topic as bean dishes, one cannot help but mention lobio. Lobio is a dish of Georgian cuisine, for which there is no single recipe, but no matter what recipe this dish is prepared according to, it will always contain beans.



Ingredients:
500 gr. beans,
1 tbsp. shelled walnuts,
½ tbsp. pomegranate seeds,
1 tbsp. pomegranate juice,
2 heads of onions,
4 cloves of garlic,
1 bunch of parsley,
turmeric,
cinnamon,
vegetable oil,
pepper,
salt.

Preparation:
Soak the beans overnight in cold water, then replace the water and cook the beans until tender. Grind the walnuts along with the garlic. Rinse the parsley well, chop and add to the nuts, add pomegranate juice, salt and pepper, add cinnamon and turmeric on the tip of a knife. Peel and finely chop the onion, fry in vegetable oil until golden brown, add boiled beans to the onion and simmer under the lid for about 3 minutes, then add the sauce, stir, cover with a lid and remove from heat after 2-3 minutes. Garnish the finished lobio with pomegranate seeds and serve.



Ingredients:
500 gr. green beans,
600 gr. tomatoes,
½ tbsp. shelled walnuts,
2 heads of onions,
1 clove of garlic,
2-3 bunches of parsley,
pepper,
salt.

Preparation:
Rinse the tomatoes well, make a cut, pour boiling water over them and remove the skin. Cut the tomatoes into slices, place in a saucepan, bring to a boil and simmer for 1-2 minutes, then remove from heat and rub the tomatoes through a sieve or chop using a blender. Cut the bean pods into small pieces, boil them in salted water and combine with tomatoes. Peel and finely chop the onion and add to the beans and tomatoes, bring the mixture to a boil. Add finely chopped garlic, chopped walnuts, pepper and finely chopped herbs. Cover with a lid and leave to simmer for 10-12 minutes.

What to please your household for dinner is a question that housewives ask themselves every day. I want it to be tasty, original and so that I don’t have to stand at the stove all evening. Hot bean dishes are what you need after a hard day at work. Dinner will be hearty and healthy, and it will take very little time to prepare.



Ingredients:
6 pcs. potatoes,
1 can of canned corn,
1 head of onion,
300 gr. fresh champignons,
4 chicken wings,
soy sauce,
2 tbsp. tomato paste,
2 tbsp. sour cream,
2 tbsp. sunflower oil.

Preparation:
Wash the mushrooms thoroughly, cut into slices and pour in soy sauce. Peel the potatoes and cut into small cubes, add salt and drain the juice after a while. Place the beans in a colander and drain the juice, then add to the potatoes. Peel the onion and chop finely. Mix all the ingredients and place in pots; place one chicken wing on top of each pot. Mix tomato paste, sour cream and sunflower oil in a half-liter jar, fill to the top with hot water, mix thoroughly and pour the resulting sauce into pots. Cover the pots with lids and place in the oven preheated to 250°C for 40 minutes, then remove the lids and leave in the oven for another 20 minutes.



Ingredients:
500 gr. beef,
2 cans of canned beans,
1-2 heads of onions,
2 cloves of garlic,
600 gr. tomatoes,
2 bell peppers,
vegetable oil
3-4 tbsp. ketchup,
greenery,
pepper,
salt.

Preparation:
Rinse the meat with cool water, cut into small pieces, salt and pepper and leave in the refrigerator for a while. Make a cut on the tomatoes, scald with boiling water and remove the skin, chop the peppers, tomatoes, onions and garlic. Fry the onion and garlic in vegetable oil, add peppers and tomatoes, then add the meat, cover and simmer until done. When the meat is ready, add beans, ketchup and finely chopped herbs.

The simplest and fastest bean dishes to prepare are salads. A delicious protein-vitamin salad can be prepared from both fresh and canned beans, while it is better to boil fresh beans in advance, so that at the moment when you want a delicious salad, all the ingredients are already ready.



Ingredients:

2 pickled cucumbers,
2 heads of onions,
½ can of corn,
2 cloves of garlic,
50 gr. walnuts,
1 bunch of parsley,
lemon juice,
vegetable oil.

Preparation:
Drain beans and corn. Cut the cucumbers into small cubes, peel the onion, rinse in cold water and chop finely. Pour lemon juice over the onions. Mix all the vegetables. Finely chop the parsley, add chopped garlic and nuts, mix with oil, add the resulting dressing to the salad and mix thoroughly.



Ingredients:
1 can of canned red beans,
1 can of tuna for salads,
3 tomatoes
1-2 red onions,
2 tbsp. olive oil,
1 tbsp. lemon juice,
1 tsp wine vinegar,
pepper,
salt.

Preparation:
Peel the onion and cut it into half rings. Mix olive oil, lemon juice and vinegar, add salt and pepper. Leave the onion to marinate in the resulting mixture for 1-2 hours. Remove the skins from the tomatoes and cut them into small pieces. Drain the liquid from the beans and the oil from the tuna. Combine beans, tomatoes and tuna, add onion and mix everything well.

Bean dishes are perfect for both everyday and holiday table. Delicious and satisfying soups, salads and hot dishes will delight you with their simplicity and speed of preparation. Do not refuse bean dishes just because they first need to be soaked and boiled; you can do all this in advance, freeze the finished beans and use them as needed. Beans are a storehouse of minerals and vitamins that you can pamper yourself with without compromising your figure, so master new recipes and let new, original, tasty and aromatic bean dishes appear on your table as often as possible.

This may surprise you, but dishes made from such familiar and beloved beans appeared on our tables not so long ago. Back in the seventeenth century, beans were grown only in botanical gardens in Europe, as one of the strange plants of the New World. And only in the eighteenth century did beans begin their victorious march through the fields, and dishes made from them began to spread across the tables of Europeans. In Russia, beans appeared in the sixteenth century, but acquired their culinary significance only by the middle of the eighteenth century, winning the hearts of our ancestors, who called them Turkish beans. Today, beans are grown everywhere and are without a doubt one of the most popular and widespread legumes.

Some housewives, considering bean dishes to be too labor-intensive and requiring an unreasonable amount of time, completely exclude beans from their home menu. And completely in vain. Today we will try to show you that preparing delicious bean dishes can be not at all difficult, and the result of your labors will delight both you and your family. Let's try to figure out and remember together how to cook beans.

In general, when mentioning beans in cooking, it is customary to divide them into two different types - green beans and mature bean seeds. However, by default, when we talk about beans, we mean mature beans, the dry seeds of which are used to prepare many, many dishes. What can they cook from such beans! Delicious salads and appetizers, soups and chili, hot main courses and even desserts. Beans are boiled and stewed, fried and baked; light soufflés and hearty cutlets are prepared from beans. Beans go well with most vegetables, with pasta, with dairy products, with meat and poultry, which makes dishes made from them desirable both on the tables of meat-eaters and on vegetarian menus. Add here the excellent compatibility of beans with any herbs and your favorite seasonings and spices, and you will easily notice that the range of bean dishes is not limited by anything except your culinary imagination and taste preferences.

Today, “Culinary Eden” has collected and recorded for you the most important tips and little culinary tricks, coupled with proven recipes that will definitely help even the most inexperienced housewives, and will tell you how to cook beans.

1. When choosing beans in a store, pay close attention to their appearance. Bean grains must be smooth, uniform in color and size, without visible damage or signs of spoilage by pests. Be sure to check if there are any sticky bean grains in the bag, because sticky beans will indicate to you that the temperature or humidity conditions were violated during storage or transportation, and increased humidity of the grains is a sure sign of their spoilage. When purchasing factory-packaged beans, make sure the packaging is intact. Carefully inspect the bag of beans and make sure that the bag is free of excess debris and pests. When buying loose beans, smell them before purchasing. Any foreign odors, the smell of mustiness, mold, dampness, will indicate that you are being offered low-quality, spoiled beans. It is better to refuse such a purchase; you will not be able to prepare a tasty dish from spoiled beans.

2. When you bring your purchase home, carefully inspect the bean grains again, selecting those that show signs of pest damage. Store beans in tightly closed glass jars or plastic or tin containers with tight-fitting lids. In order to avoid the possibility of pest infestation of the beans, place two to three unpeeled cloves of garlic at the bottom of each jar. You can store beans either at room temperature by placing jars of beans in a dark, dry place, or at a lower temperature by placing a container with bean grains in the bottom compartment of the refrigerator. In general, the shelf life of bean grains should not exceed 12 - 16 months.

3. The preparation of most bean dishes begins with pre-soaking and boiling the grains. Soak the beans in cold water for 12 to 24 hours. During this time, the bean grains swell and soften slightly, which significantly reduces the cooking time. To make your beans cook even faster and become softer and more tender, when soaking, add soda to the water at the rate of one teaspoon of soda for every liter of water. Rinse the soaked beans thoroughly in running water, place in a deep saucepan and cover with plenty of water. Never add salt until the end of cooking, as this may cause your beans to remain tough. Then place the pan over high heat, bring the water to a boil, reduce the heat, skim off the foam, and cook the beans until tender over the lowest heat, checking periodically to make sure the beans are covered with water. If necessary, add a little boiling water to the beans as they boil. Cooking time depends on the type of beans and the duration of pre-soaking and can range from 30 minutes to two or even three hours. Just regularly check the readiness of the grains and their softness and remember that the finished beans should be absolutely soft, the concept of Al Dente does not apply to beans.

4. Fall is a great time to try a superbly delicious bean salad with pumpkin and goat cheese. Cut 400 grams into small pieces. pumpkin, place in a greased baking dish, drizzle with olive oil and bake in an oven preheated to 180° for 25 minutes. Cool the finished pumpkin and cut into cubes. Drain in a colander and rinse 400 grams in cool water. boiled or canned beans. Break 200 grams into small pieces. soft goat cheese. Prepare the dressing separately. To do this, mix 6 tbsp. spoons of olive oil, 3 tbsp. spoons of balsamic vinegar, 1 tbsp. a spoonful of sweet mustard, 1 teaspoon of liquid honey, salt and white pepper to taste. Place beans in a salad bowl and pour half of the dressing over them. Top with pumpkin cubes and goat cheese pieces. Sprinkle everything with one tablespoon of fresh thyme leaves and pour over the remaining dressing.

5. One of the most popular appetizers of Georgian cuisine, lobio, will easily decorate both your everyday menu and your holiday table. Soak for eight hours, rinse and boil one glass of red beans in five glasses of water. The cooking time will be one and a half to two hours. When the beans are completely ready, pour out one glass of liquid, and lightly crush the beans using a masher so that part of the beans turns into puree. Heat 2 tbsp in a frying pan. spoons of vegetable oil, add one onion, cut into quarters of rings, and fry until golden brown. Place one glass of peeled walnuts and three cloves of garlic in a blender bowl, chop, add bean broth, and grind again to a puree. Add the fried onion to the beans, stir and heat for five minutes over low heat. Then add the nut mass, 1 teaspoon of suneli hops, 1 teaspoon of dried savory, salt and red pepper to taste. Stir and cook everything together, stirring constantly, for five minutes. Remove from heat, add 2 tbsp. spoons of red wine vinegar, mix thoroughly and cool. Before serving, sprinkle with chopped cilantro.

6. It’s not at all difficult to prepare a delicious bean soup with shrimp. Heat 3 tbsp in a saucepan. spoons of olive oil, add one finely chopped onion, one stalk of celery, cut into thin rings, and two chopped cloves of garlic. Fry over medium heat for seven minutes. Then add 400 gr. boiled or canned beans, two bay leaves, two sprigs of thyme and 500 ml. hot vegetable broth. Mix everything thoroughly, bring to a boil and cook over medium heat for 10 minutes, add salt and pepper to taste. Using a blender, purée the soup until smooth and then simmer over low heat for five minutes. Boil until tender and peel 20 large shrimp. Ladle the soup into bowls, add a few shrimp to each bowl, drizzle with olive oil and serve immediately.

7. It's even easier to make a delicious, savory cheese soup with red beans. Cut one small onion, one carrot, two celery stalks into small cubes; chop three cloves of garlic. Heat 3 tbsp in a saucepan. spoons of olive oil, add vegetables and fry, stirring, for eight minutes. Then pour in 300 ml. dry white wine, stir and simmer everything together over low heat for 10 minutes. In a separate saucepan, boil 1 ½ liters of vegetable broth or water, add 150 g. chopped soft cream cheese and 100 gr. finely grated Parmesan, stir over low heat until the cheese is completely dissolved. Pour the finished cheese mixture into a saucepan with vegetables stewed in wine, stir and cook over low heat for 15 minutes. Then add 400 gr. boiled or canned red beans, add salt and pepper to taste, stir and cook everything together for another 10 minutes, stirring frequently. Before serving, sprinkle the soup with chopped parsley and thyme.

8. Chicken drumsticks stewed with white beans and thyme are very tasty. Soak in advance, boil until tender and drain 500 grams in a colander. white beans. In a deep frying pan, heat 3 tbsp. spoons of olive oil and fry six chicken drumsticks over high heat until golden brown, 5 minutes on each side. Transfer the drumsticks to a platter. Add 1 more tbsp to the pan. a spoonful of oil, two finely chopped onions, three chopped garlic cloves, 250 gr. cherry tomatoes, 2 tbsp. spoons of chopped parsley and leaves from five sprigs of thyme. Simmer everything together over medium heat, stirring frequently, for two minutes. Then add chicken drumsticks, beans, salt and white pepper to taste. Stir, cover the pan, reduce heat to low and simmer everything together for 25 minutes. Remove from heat and let sit for another 10 minutes.

9. Beans with lamb prepared according to the Lebanese recipe are unusually aromatic, tasty and very filling. Soak 250 gr for 12 hours. white beans. Place one kilogram of lamb on the bones, chopped into portions, into a deep saucepan. Pour in two liters of hot water, bring to a boil, skim off the foam and cook covered over medium heat for an hour and a half. Then add the beans, 1 teaspoon of ground allspice and 1 teaspoon of cumin and cook everything together for another hour. Heat 2 tbsp in a frying pan. spoons of vegetable oil, add two finely chopped onions and five chopped garlic cloves. Fry for five minutes until soft, then add 3 tbsp. spoons of tomato paste, stir and simmer for another five minutes. Place the stewed vegetables in a saucepan with the beans and lamb, add salt and red pepper to taste, mix thoroughly and simmer everything together for another 10 minutes. Before serving, sprinkle with chopped cilantro.

10. Dominican chefs offer us to try a delicious bean dessert. Soak 500 gr. soft red beans in warm water for six hours. Drain the water and grind the beans in a blender. Place the chopped beans in a saucepan, add four cups of hot milk, one cup of concentrated milk, three cups of brown sugar, ½ teaspoon of salt, two cinnamon sticks, six cloves, ½ teaspoon of ground nutmeg. Stir everything, bring to a boil and cook over medium heat, stirring often, for 20 - 30 minutes until thickened. Remove all whole spices, add 1 cup raisins and 6 tbsp. spoons of butter. Cook over low heat for another 20 minutes, stirring frequently. Remove from heat and cool. Serve in wide glasses, garnishing the dessert with pieces of fresh fruit and whipped cream.

And the “Culinary Eden” website on its pages is always happy to offer you even more important tips and interesting cooking recipes that will definitely tell you how to cook beans.

/ 08/28/2016 at 13:26

Greetings, friends!

Sometimes he gets me started on culinary topics. This time I’ll tell you about a delicious vegetarian stew with beans. Everyone in our family loves this dish, and it is traditionally considered a summer-autumn dish, when all the ingredients have already ripened in our own garden. Although, if the ingredients are available, it can be prepared all year round. So, if you are wondering what to cook with beans, try this recipe.

Beans are the main ingredient here. It is thanks to her that the dish turns out to be nourishing and so tasty. And if you consider how rich a supplier of vegetable protein, fiber, vitamin E and other vitamins and microelements are legumes, including beans, it becomes clear that this dish is not only tasty, but also very healthy. By the way, I recently read that legumes also supply our body with phytoestrogens, which I had never heard of before.

So, for preparation we will need:

  • 1 cup of fresh beans (if you don’t have any, or want to cook everything faster, you can take a can of canned natural beans, but the effect will not be the same);
  • 2-3 onions (based on size);
  • 1 large carrot;
  • 2 pieces of bell pepper;
  • 2-3 tomatoes;
  • 2-3 cloves of garlic;
  • 1-2 tablespoons sour cream
  • parsley;
  • vegetable oil for stewing;
  • salt, spices to taste.

Dry beans need to be soaked in cold water and left in the refrigerator for 6-7 hours. Then drain this water, rinse the beans, add fresh water and cook until tender. At the very end of cooking I salt the beans.

  • Note. I used to cook beans in a very quick way without soaking. I simply added cold water several times during the cooking process, and the beans cooked VERY quickly. And then I read somewhere that it is not recommended to do this, but it is better to soak it. Then a substance comes out of the beans, which promotes increased gas formation in the intestines. I don’t know how true this is, but I started using it.

And one more thing about beans. Our favorite variety, which, in our opinion, is the most delicious and filling, is pinto beans, which in Spanish means “colored” (I recently found out that this variety is called that, but in everyday life we ​​simply say “speckled” beans).

pinto beans

If any of you are the happy owner of your own garden, then I will say even more - this particular variety is unpretentious in cultivation, since it is not climbing, but grows in the form of neat bushes and gives a bountiful harvest - there are many pods, and there are many beans in the pod. Well, it enriches the soil with nitrogen, just like any legumes. But it seems I've digressed from the topic.

Cooking process

We prepare all the ingredients and place them in the dish sequentially. Cut the onion into half rings, carrots and bell peppers into large strips, and tomatoes into slices.

First, put the onion in a frying pan with heated vegetable oil, cook it a little, stirring, until transparent, so that the aroma “stands out.” Then add chopped carrots to the onion and simmer a little. After the carrots, add the bell pepper, simmer again a little, stirring, and then add the tomatoes.

When the vegetables have stewed a little, add the prepared boiled beans to them. Salt to taste, if necessary (who doesn’t add salt when cooking beans), add spices to taste. For spices I use ground black pepper and coriander.

Now you can add a little sour cream, mix everything thoroughly and cook under the lid over low heat until cooked - just a few minutes. And at the very end, add chopped garlic and finely chopped parsley.

You don’t have to add sour cream, who doesn’t like it, but it tastes much better with it.

You can let the dish “infuse” a little under the lid. But the aroma is such that you won’t be able to resist for long. Rice or pasta is a good side dish. Although you can eat it as an independent dish for the second.

I wish you, friends, bon appetit and good health! See you again!

How and what can be prepared from beans: TOP 10 recipes from the magazine website

Beans are a plant that plays an important role in cooking. It’s not for nothing that people call this type of legume “vegetable meat,” thus emphasizing its value for the body. Beans contain a large amount of easily digestible protein, so in vegetarian diets, legumes are used as substitutes for meat products.


Beans provide culinary experts with a huge field for imagination, using which you can prepare an amazing dish from such an ordinary product. Recipes in which beans are the main ingredient are the most delicate cream soups, aromatic and healthy side dishes, spectacular salads and even unusual desserts that can surprise real gourmets. The wide variety of dishes with this representative of legumes is due not only to its beneficial properties, but also to the versatility of its types. White, red, and green beans have been used in kitchens all over the world, which differ in both appearance and taste characteristics.

Recipe 1.

Ingredients: 110 g white beans, 2 processed cheese, 1 can of sprat, 170 g onions, mayonnaise, 26 ml vegetable oil, dill for decoration, salt.

Wash the beans and soak for 6 hours. Then pour in fresh water and cook for 50 minutes. Add salt 10 minutes before the end of the cooking process. Cool. We clean the onion, wash it, and cut it into thin half rings. Fry in hot oil until golden brown. Place the salad on a round dish in layers, spreading a thin layer of mayonnaise on each one. The first layer is the beans, which represent the sea pebbles in this dish. Then – sprats, which we place with their tails in the middle. The next layer is fried onions - “seaweed”. Grate cheesecakes on top that imitate sea foam. Decorate with dill sprigs.

Recipe 2.

Ingredients: 300 g red beans, 350 g champignons, 280 g canned corn, 2 pickled cucumbers, 90 g onions, 2 cloves garlic, 180 g black bread, 45 ml vegetable oil, 4 cherry tomatoes, 50 g lettuce, mayonnaise, salt , pepper.

Soak the beans for 8 hours. Then boil for an hour. Rinse with cold water. Wash the mushrooms and cut them into 3-4 pieces. Peel the onion and chop finely. Place the onion in 25 ml of heated oil, after 5 minutes add the mushrooms. Fry for 15 minutes, salt, pepper and cool. Cut the bread into cubes, removing the crusts. Spray the pieces of bread with the remaining oil, place on a baking sheet, and place in the oven for 20 minutes. Cut the cucumbers into small cubes. Wash the tomatoes and lettuce leaves. Place cucumbers, corn, cooled mushrooms with onions and beans in a salad bowl. Peel the garlic and squeeze into a salad bowl. Add mayonnaise and mix. Place in portions on a bed of lettuce leaves. Sprinkle with croutons and decorate with a cherry tomato cut in half.

Recipe 3.

Ingredients: 320 g white beans, 260 g onions, 65 g butter, 4 cloves garlic, 14 g flour, salt, red pepper, parsley, dill.

Wash the beans and soak for 7 hours. During this time, we change the water once. Then rinse the beans and cook in 2 liters of fresh water for about an hour without salt. Beat the beans with half the liquid in which they were cooked in a blender. Leave the rest of the broth for dressing. Making a dressing for the soup. To do this, peel the onion, garlic, wash it, and chop it finely. Melt the butter, fry the onion in a saucepan for 5 minutes, add the garlic, leave until golden brown, stirring constantly. Add flour, fry for 2 minutes. Add a couple of tablespoons of broth and stir until smooth. Leave for 3 minutes. Then add bean puree and salt to the dressing. Bring to a boil. Pour into bowls, sprinkle with a pinch of red pepper and herbs.

Recipe 4.

Ingredients: 210 g canned white beans, 90 g green beans, 180 g broccoli, 340 g tomatoes, 2 sprigs of petiole celery, 120 g medium-sized pasta, 120 g zucchini, 80 g onions, 60 g carrots, 45 g tomato paste, 47 ml olive oil, 1.6 liters of meat or vegetable broth, 2 cloves of garlic, thyme, salt.

Peel the onion, celery, carrots and garlic, wash and cut into small cubes. Rinse the zucchini and cut into bars. Wash the green beans and trim the ends. Place chopped celery, onions, and carrots into the oil heated in a saucepan. After 8 minutes, add garlic, zucchini, green beans. Cover with a lid and simmer for 15 minutes, adding a little broth if necessary. Pour boiling water over the tomatoes, remove the skin, cut into cubes, and place in a saucepan for 5 minutes. Boil the broth in a saucepan. Transfer the stewed vegetables to the boiling broth. Cook for half an hour. Wash the broccoli and separate it into pieces. Add pre-washed canned beans, broccoli, pasta, tomato paste, and thyme to the soup. Add salt and cook for 10 minutes.

Recipe 5.

Ingredients: 550 g red beans, 180 g onions, 140 g carrots, 130 g bell pepper, 47 ml vegetable oil, 55 g tomato paste, ½ tsp. hops-suneli, ½ bunch of basil, ½ bunch of cilantro, 3 bay leaves, 2 cloves of garlic, 45 ml of water, salt, pepper.

Wash the beans and soak for 7 hours. Cook in fresh water for an hour and a half, add salt at the end of cooking. We wash the vegetables and remove inedible parts. Cut the carrots into strips, the onion into small cubes, and the pepper into large cubes. Fry chopped vegetables in hot oil. At the end, add suneli hops. Mix water with tomato paste, add to fried vegetables, simmer for half an hour. Add bay leaf, peeled and chopped garlic, and beans. Add salt and keep on fire for 10 minutes. Rinse the greens, chop them, add them to the beans and vegetables. Pepper, after 3 minutes turn off the heat

Recipe 6.

Ingredients: 420 g canned white beans, 360 g ham, 2 chicken eggs, 370 g breadcrumbs, 160 g flour, 90 g onions, 20 g parsley, 2 cloves garlic, sunflower oil, salt.

Peel the onion, wash it and chop it. Fry in oil until transparent. Cut the ham, mix with beans and onions. Peel the garlic and crush it with a crush. Rinse the parsley and chop it. Add chopped garlic and herbs to the beans and ham. From the resulting mixture we make minced meat using a blender or in a meat grinder. Form small round cutlets. Pour flour into one plate, crackers into another, and beat eggs into a third. Lightly beat the eggs with salt. Fry in oil, dipping the bean cutlets one at a time - in flour, egg, breadcrumbs. Serve with fresh vegetables.

Recipe 7.

Ingredients: 520 g white beans, 80 ml olive oil, 320 g flour, 190 ml water, 1 tbsp. l. starch, salt.

Wash the beans and soak for 7 hours. Cook for about an hour. Salt at the end of cooking. Heat 190 ml of water slightly, mix with oil, add a little salt and starch. Sift wheat flour into this mixture in the amount necessary to obtain an elastic dough - about 300 g. Divide the dough into five pieces. Roll out three parts thinly. Cover the baking sheet with parchment. Place the rolled out dough one by one and bake at 190 degrees for 12 minutes. Roll out the remaining two pieces in the same way. Place one piece of raw dough into a deep greased pan, forming sides. Divide the beans into four parts. Place the first one in the mold, add salt, if the beans are unsalted, pour oil over them. We put one baked cake on top, and again beans with butter on it. So we alternate layers of cakes and beans. Place the raw dough on top of the pie, securing it to the sides. Drizzle with oil and prick with a fork. Bake for 50 minutes at 200 degrees. 7 minutes before the end, turn on the top heating.

Recipe 8.

Ingredients: 480 g green beans, 1 duck breast, 480 g raspberries, 70 ml pomegranate juice, 34 ml vegetable oil, 30 g butter, 45 g honey, 115 g sugar, 6 allspice peas, 190 ml wine, salt, coriander .

Wash the duck, remove the skin and bones. Cut into thin slices. Salt. In a frying pan, mix vegetable oil with butter. Fry the duck until golden brown. Then take it out, smear it with honey, sprinkle with coriander. Bake at 180 degrees until soft. Wash the beans and trim the ends. Place in the oil where the bird was fried, add salt, add 15 g of sugar, and add pomegranate juice. Simmer uncovered, stirring for half an hour. Place the beans on a plate and place the duck on top. Mix the remaining sugar in a saucepan with wine, heat it, add the washed raspberries. Keep on fire for 7 minutes. Pour the resulting sauce over the dish.

Recipe 9.

Ingredients: 150 g red beans, 600 ml twenty percent cream, 300 ml milk, 275 g sugar, 4 yolks, ½ lemon, 45 g walnuts, mint.

Soak the beans for 8 hours, boil for about an hour in water with 50 g of sugar. Cool, beat with a blender. Pour in 300 ml of cream, beat thoroughly. Cool in the refrigerator. Grate the lemon zest. Peel and chop the nuts. Mix the yolks with 150 ml of milk and beat. Pour the remaining cream and another 150 ml of milk into the pan, add sugar, and boil for 3 minutes. Add the beaten yolks little by little, stirring constantly. Heat well, remove from heat without bringing to a boil. Continuing to stir, add the zest and squeeze out the lemon juice. Cool the resulting mass in the refrigerator. Then use a mixer to mix it with bean puree. Place in the freezer for 2 hours, thoroughly stirring the ice cream every half hour. Then leave until completely hardened. Serve in portions, sprinkle with nuts, and garnish with mint.

Recipe 10.

Ingredients: 1 cup black beans, 2 chicken eggs, 160 g dark chocolate, 140 g brown sugar, 30 g instant coffee, 75 g walnuts, 50 ml water, a bag of vanilla sugar.

Soak the beans for 5 hours. Wash and boil the beans until soft. Then remove and cool. Melt the chocolate in a water bath, add sugar and vanilla sugar. Mix. We dilute coffee in hot water. We turn the boiled beans into puree using a blender. Beat in the eggs, add melted chocolate and coffee. Beat with a blender until smooth. Cover the pan with parchment and pour in the bean dough. Peel the nuts and cut them into small pieces. Sprinkle them over the dough. Bake at 180 degrees for about 20 minutes. We check readiness with a stick, which should be slightly damp. Cool the brownies and cut into portions.

Recipes with beans– this means filling your diet with substances that are beneficial to the body, protein and vitamins. The recipes for these dishes include ingredients that harmoniously combine with legumes, such as mushrooms, meat, fish, and cheese.


Beans can prevent a number of diseases of the cardiovascular system. It also has diuretic properties, so it is recommended to use it for some kidney problems. Bean decoction is useful for nervous stress; it will help quickly restore the body and resist all kinds of stress.