Tip 1: Braised Beans

Tip 1: Braised Beans

Braised beans are a healthy and tasty dish. However, it is prepared for a long time. In addition to daily soaking, it is necessary to cook it for eight hours. Only then you will eventually get a fragrant, thick and hearty meal.

Delicious stewed beans

You will need

  • - Adjika - at will;
  • - laurel leaves - 4 pieces;
  • - pepper;
  • - water - 1.5 liters;
  • - garlic - 2 cloves;
  • - salt - 2 teaspoons;
  • - tomato paste - 3 tablespoons;
  • - onion - 400 g;
  • - carrots - 250 g;
  • - vegetable oil - 2 tablespoons;
  • - bacon - 150 g;
  • - black or red beans - 500 g.

Instructions

1

Wash the beans, soak it for a day in cold water. Cut the carrots and onions. Warm up the vegetable oil in a deep thick-bottomed frying pan or cast-iron, place the sliced ​​bacon.

2

Bacon fry until lightly browned. Put the carrots and onions to the bacon. Fry, stirring occasionally for five minutes. Drain the beans and put them to the vegetables. Then fill with boiling water.

3

After bringing the mass to a boil, lower the fire to a minimum and tightly cover the cast iron with a lid. Stew for 8 hours to make the bean soft. Take care that water does not boil away, add boiling water if necessary.

4

Half an hour before the end of quenching, put the tomatopasta, pepper and salt. To get a taste more quickly, you can add red pepper or ajiku. Sauce tastes, adjust if necessary taste with lemon juice or sugar.

5

Remove the cast iron from the fire when the beans are cooked. Put the bay leaves and finely chopped garlic. Keep in this state for 15 minutes. Stewed beans are ready, when sprinkling it sprinkle with finely chopped greens.

Tip 2: Braised beans with radish salad

Legumes contain soluble fiber, iron andvegetable protein. They also contain valuable biological substances that stimulate metabolism. Therefore, people who adhere to a diet, it is very useful to eat dishes from beans, for example, from beans.

Stewed beans with radish salad

You will need

  • -Small can of beans
  • -Bulb onions
  • -Grunch of garlic
  • -1 large or 2 small carrots
  • -1 stalk of celery (including leaves)
  • -1 tablespoon of tomato paste
  • -175 ml of vegetable broth
  • -1 teaspoon lemon juice
  • -Caraway
  • -Salt and pepper
  • -A bit of butter
  • For salad:
  • -3 radishes
  • -1 tablespoon lemon juice
  • -salt

Instructions

1

Wash all vegetables well and clean. With a string bean, drain the liquid. Onion and garlic finely chopped. Carrot and celery cut into thin slices. Pour the celery to pieces.

2

Heat the butter in a deep frying pan and fry the onions and carrots for a couple of minutes. Add the garlic and celery and fry another minute. Add the beans to the pan.

3

Dilute tomato paste, cumin, and pepper and salt in vegetable broth. Pour into a frying pan. Stew for 10 minutes. Then remove from heat and season with lemon juice.

4

Serve with a radish salad. Grate radish on a large grater, season with a small amount of lemon juice and salt.

Tip 3: Japanese-stewed string beans in a multivariate

If you are dieting or preferringvegetable food, then there is a good recipe for a dish of green beans, which can be cooked very quickly using a multivark. This dish is not only delicious, but also very useful.

Braised Japanese bean string in a multivariate

Struchkov beans are not only dietarydish, but also very useful for health. There are many recipes for the preparation of this product. But if you want to cook beans in a special way, then this recipe is for you. The dish turns out to be very delicate and tasty, while preserving all the useful qualities ..

For the preparation of green beans in Japanese you will need:

  • Struchkov beans - 500 grams
  • Sesame - 100 grams
  • Soy sauce - 75 grams
  • Brown sugar - 15 grams
  • Lime or lemon juice - 36 grams
  • Tomatoes -2 pieces
  • Chopped cilantro - 1/2 of the spoon

Technology of preparation

1. Wash the string bean, cut into long straws 5 cm in size.

2. Wash the tomatoes, cut them neatly into slices.

3. In a container to grind sesame seeds with soy sauce, brown sugar and lime juice.

4. In the multivarka, lay the string beans, tomato slices with straw, and add the sauce.

5. Turn on the "Quenching" function, cook for about 1 hour.

6. You can leave the finished beans in the "Heated" option.

6. When serving, sprinkle beans with cilantro tomatoes for flavor.

Tip 4: Braised fish with chick pea in a multivariate

Chickpeas are Turkish peas. It fits well with fish. If you do not have the opportunity to purchase chickpeas, then buy canned light beans. Stewed fish with chickpeas in the multivark - a simple recipe for a hurry.

Braised fish with chick pea in a multivariate

You will need

  • Four servings:
  • - 500 g of fish fillet;
  • - 1 onion;
  • - 1 chickpea bank;
  • - 3 tomatoes;
  • - 5 cloves of garlic;
  • - 2 tbsp. spoons of flour;
  • - 1/2 cup tomato sauce;
  • - 1/4 tsp turmeric;
  • - 1/2 tsp. Of the spoon;
  • - parsley, pepper, salt, vegetable oil.

Instructions

1

Peel the bulb from the peel, cut, fold inbowl multivarki, pour a small amount of vegetable oil. Cook the onion for 15 minutes in "Baking" mode. During this time you will have time to wash the fish and cut it into pieces.

2

Pepper and salt the pieces of fish, roll them inflour, put them onions in a bowl multivarka, fry together for another 15 minutes. Then add the spices, diced tomatoes, chickpeas (pre-soak for the night). If you take canned beans, then first drain all the liquid out of it. If you do not like the peel of tomatoes, then first scald them with boiling water and remove it, use only the pulp in the course.

3

Parsley finely chop, chop garlic ingarlic crochet, send together with greens in a multivark, mix. Add the tomato sauce, put on "Quenching", cook for half an hour. Then let the dish brew for 5 minutes.

4

This recipe is good because in a ready dish almostthere is no fishy smell, even if you cook with fillets of pollock, which is quite a persistent odor. Braised fish with chickpeas is served on a hot table.

Tip 5: How to cook stew with parsnip

In this recipe, stewed lamb, where usedbeans, eggplants, dried apricots, garlic and spices, eastern influence is felt. A decorated dish in the traditional English style - golden slices of parsnip, which has few calories, but lots of vitamins!

How to cook stew with parsnip

You will need

  • - 115 g of dry beans, soaked overnight;
  • - 2 tablespoons olive oil;
  • - 2 onions;
  • - 1 clove of garlic;
  • - 500 g of lamb;
  • - 1 large eggplant;
  • - 2 carrots;
  • - 115 g of dried apricots;
  • - 225 g of turnips or rutabaga;
  • - 0.5 tsp. ground cinnamon;
  • - 1 tsp. ground thyme;
  • - 1 tsp. ground coriander;
  • - 675 g of parsnip;
  • - 900 ml of vegetable broth;
  • - salt and pepper to taste.

Instructions

1

First, prepare all the products. Cut the onions into rings, chop the garlic, cut the meat and eggplant into cubes, cut the dried apricots into 4 parts, slice the parsnip in thin slices, optionally - carrots and rutabaga.

2

Heat the oven to 160 degrees. Soaked beans put in a saucepan. Fill with cold water (water should only cover it), bring to a boil and let it simmer 10 minutes without reducing the fire. Thoroughly drain the water. Leave it.

3

Preheat a tablespoon of oil in a largeheat resistant frying pan. Add the onions and garlic and cook for 2-3 minutes until they become soft. Put the meat and cook for about 5 minutes, stirring frequently until it browns.

4

Put eggplants, dried apricots, carrots, turnips, cumin, coriander, salt and pepper to taste. Add the beans and mix.

5

On stew with vegetables, lay a thick layer of meatslices of parsnip, so that they slightly cover each other. Pour the broth so that the parsnip protrudes above its surface. Bring to a boil, cover the pan with a lid and put in a preheated oven for 1.5 hours.

6

Preheat the grill. Lubricate 1 tablespoon. butter the slices of parsnip and put the pan under the grill to get a crisp crust. Serve the dish hot with parsley.

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