White beans cooking. White bean casserole. Bean soup - it doesn't taste better

Red beans, having beneficial properties, help the body to be enriched with the necessary nutrients. As you know, this product contains a considerable amount of protein and fiber. Fiber helps the body to satisfy the feeling of hunger for a long time, besides, it is a great helper for removing toxins. Beans are rich in a variety of vitamins, which in turn have a beneficial effect on the immune system.

Dishes from such a product have a special taste and aroma. Beans go well with many vegetables, herbs, walnuts, and can also act as an independent dish. When buying, you should pay attention to its appearance, it should be clean, smooth without flaws, hard and not flaky. And today we’ll talk about how to cook delicious red beans for a side dish.





The beans are soaked before cooking. Experienced housewives, knowing this subtlety, do it at night. But, if it so happened that you need to cook it quickly, then it is worth soaking, at least for a couple of hours. Usually, after cooking, the beans are kept in the broth for about 15 minutes, during which time they will not lose their useful and taste properties, but rather will be evenly cooked.

After that, it is discarded in a colander and the excess liquid is drained. Then they take a deep dish (you can take a stewpan), spread the beans there, add butter, stew for no more than 5 minutes and add ketchup along with coarsely chopped bell pepper. Separately, finely chop the garlic cloves, turn off the beans, add garlic and a lot of herbs, mix, bring to taste.

Red beans with onions




They take a deep container for soaking the beans, as it increases with swelling, and stand for 5-6 hours. Then it is boiled until tender, after salting the water. Separately, diced onion is fried in a pan, ready-made beans, a little water are added there, stewed for 5 minutes. After the water evaporates, and the beans are saturated with onion flavor, small tomatoes cut into halves, such as cherry tomatoes, are added to it. For spiciness, you can add finely chopped garlic or hot red pepper. When serving, decorate with greens and serve to the table.

Red beans with walnuts

To prepare such a masterpiece, the beans are soaked in advance, boiled until tender. Then mixed with finely chopped raw onions, walnuts and finely chopped dill. Bring to taste. Onions should be boiled in advance. The garnish is served hot with sour cream.

After soaking and boiling the beans, they are discarded in a colander and left. Carrots are cut into small strips along with onions and fried until golden brown. Then they are combined with ready-made beans, brought to taste, and served to the table, garnished with parsley sprigs.

Red beans with mushrooms

To prepare such a side dish, the beans are soaked overnight. And then boiled, in the same water, after salting. Mushrooms are cut into slices. Onion in half rings. Then vegetable oil is poured into a saucepan, onions are spread, fried until golden brown, after which beans, a little liquid and mushrooms are added. Stew until cooked, bring to taste. Served with sour cream and herbs.

Such an independent side dish is prepared simply. First you need to soak the beans for at least 4 hours in cold water. After that, it is boiled over medium heat, salted in advance, when the liquid becomes less, butter is added. While the beans are cooking, prepare the vegetables.

Onions and carrots are cut into small cubes, garlic is rubbed on a fine grater. Bulgarian pepper is cleaned from seeds and stalk and cut into large cubes. Next, a little tomato sauce and prepared vegetables are added to the beans. Mix well and simmer for 15 minutes. At the end of the stew, add a little soy sauce and a lot of chopped greens.

Garnish of beans in pots

To prepare this dish, the beans are cooked in pots, thereby retaining all their nutrients. First, it is soaked directly in pots in cold water. You can soak overnight, calculating the required amount. Because as you know, these legumes swell well and take up a lot of space.

After that, the beans are put in the oven and simmered there, over low heat. During this time, prepare tomatoes and bell peppers, cutting them into large pieces. Check the beans for readiness and add vegetables 15 minutes before the end of the stew. After that, the pots are taken out, sprinkled with cheese and served at the table.

Side dishes of beans are always tasty and satisfying. They do not cook for long if you pre-soak the beans in cold water. These dishes can be served with absolutely any products, as well as independent dishes.

And here you will find a step-by-step recipe with a photo of how to cook

Beans are a product valued by a huge number of people. Among its varieties, many prefer white, which is distinguished by excellent taste and the ability to provide a feeling of satiety. In order for the beans to retain all their nutrients and delicious taste, they must be cooked properly. Cooking this product has some subtleties that should not be neglected.

Does it need to be soaked?

Experienced cooks know that soaking beans before cooking is of great importance in obtaining a delicious dish using such a product. Due to the long stay in the water, a number of important changes occur with it:

• beans absorb liquid and become two to three times larger;
• after such a procedure, it does not have to be cooked for too long;
• excess starch is removed from the product;
• soaking allows the beans not to boil into porridge;
• she gets a pleasant softness;
• after soaking, the beans are better perceived by the body, the stomach does not “swell” from them.

Before soaking, you need to make sure that the beans are not yet dry. To keep the beans soft after cooking, you need to use only those that have not yet expired. From an old dry product, even if it is soaked for a long time in water, and then boiled for hours, it will not be possible to achieve an edible state. Beans should be sorted out, removing all unnecessary, including those beans whose appearance does not inspire confidence. After that, the product must be thoroughly rinsed with running water.

There are two ways to soak.

• In cold water. To do this, the product is placed in a deep container, poured with water at the rate of five glasses of water per glass of beans and put in the refrigerator. The exposure time can be from twelve to twenty-four hours. If you do not put the beans in the refrigerator, the water must be changed so that the beans do not become sour. It is better to do this every three hours.
• In hot water. This method is used when there is no time for a normal exposure of the product. The beans are placed in a capacious pan with the same calculation as in the case of cold water. They put it on the stove. After boiling, cook for another two or three minutes. Then they are removed from the fire and kept under a closed lid for an hour.

How to cook?

Before cooking, the beans must be washed again by placing them in a colander. Water is poured into the pan, the prepared beans are lowered there and put on a small fire. After boiling, the liquid is drained, and cold is poured in its place. Temperature differences allow the product to soften faster. If there are fears that during cooking the beans will boil to the bottom, you can grease it with vegetable oil, and then pour fresh liquid there and return the boiled product to the container.

In total, the preparation should take sixty minutes. And ten minutes before the end of the process, the future dish needs to be salted. There is a teaspoon of salt per glass of the product (if it is added earlier, the grains will not become soft). To cook beans, you can use modern kitchen units. It is convenient to use the multicooker.

Its advantage, among others, is that it has a bowl with measured marks. The closest attention should be paid to them.

When white beans are cooked in this modern miracle oven, the product is immediately flavored with pepper and salt to taste, mixed, poured with water so that it rises just above the grains themselves. In a slow cooker, the beans are, in fact, stewed. It also takes an hour to prepare. If it was not enough, you need to “bring the product to mind”, adding an additional ten minutes to processing. When using a double boiler, the soaked beans are laid out in a special container with clean water poured into it.

Cooking takes place at a temperature of eighty degrees. This is the optimal mode that allows water to evaporate not too quickly. At the same time, the steam itself constantly heats the water. This cooking method takes up to two and a half hours.

The amount of liquid in the steamer must be monitored, adding it if necessary.

The microwave also does a good job of cooking white beans. And much faster than other cooking methods. To cook white beans in such an oven, you need to take a deep glass dish, put the soaked product in it and pour water (a little). Turn on maximum power. And in ten minutes, the beans will be ready to eat.

Cooks with experience know that the microwave allows you to cook this product quite quickly, even if it has not been pre-soaked. Such grains must be washed, poured with water in a dish suitable for use in a microwave oven and put in the oven at maximum mode for ten minutes. After the timer goes off, the beans need to be removed, stirred and sent back for another twenty minutes. Then salt the beans and let them cook for another five minutes.

Recipes

Fried beans with vegetables

Food made from white beans is full of satiety. If you properly pre-treat the grains, and then follow the cooking technology of the product without any other components, you can make a simple side dish. More intricate dishes can be prepared quickly. These are soups, salads, and stews. The bean product perfectly "gets along" with any meat, mushroom and fish components. Beans can be fried in a pan with vegetables and the resulting dish can be used both as the same side dish and on its own. In addition to beans, in this case, for cooking you will need:

• carrot;
• onion heads - white and purple;
• celery;
• lemon juice;
• olive oil.

Put the beans on the stove for cooking. In the meantime, coarsely grate the carrots, cut the onion into cubes. Divide the celery stalks into neat rounds. Fry all this in oil, add a little lemon juice for a flavor. Combine the beans that have reached readiness with what is already in the pan, and fry at a slow pace for another fifteen minutes.

Beans with vegetables in a pot

Beans can be cooked with vegetables and using pots. Even without the addition of meat, this food will perfectly satisfy your hunger and enjoy its taste. Have to take:

• two glasses of boiled beans;
• one zucchini;
• two or three tomatoes or tomato paste;
• broccoli;
• a couple of carrots;
• head of onion and green onion.

Boil the beans, not bringing it to full readiness. Peel the carrots, grate and cut into small pieces. Do the same with onions. Fry them together in a pan, add chopped tomatoes or a tablespoon of pasta. Divide zucchini and cabbage into medium-sized pieces, mix with fried vegetables and arrange in pots. Half-cooked beans are added there, salted. The pots are placed in the oven and the vegetable mixture is boiled for half an hour at a temperature of about one hundred and fifty degrees. Ten minutes before the end of the process, it remains to sprinkle the contents of the containers with a mixture of grated cheese and finely chopped green onions.

bean salad

The bean salad is delicious too. The recipe assumes the presence of such products:

• vegetable marrow;
• mushrooms;
• carrot;
• parsley;
• salad;
• beans;
• sour cream.

Boil the bean product for fifty minutes, then add a small zucchini cut into cubes and continue cooking for another twenty minutes. Boil the mushrooms separately. Tear the lettuce leaves into small pieces (or cut with a knife), chop the parsley. Fry the onion, cut into cubes and carrots, divided into circles. Combine all ingredients in a deep bowl. Mix sour cream with olive oil, pour salad with this composition. Salt, leave for ten minutes until the dish reaches readiness.

white bean soup

White beans make an excellent soup. The following products are suitable for its refueling:

• onion (purple);
• broccoli;
• celery;
• carrot;
• potatoes;
• tomatoes;
• tomato paste;
• greens;
• olive oil.

All this can be taken in quantity "by eye". Put the beans to boil. Cooking time is fifty minutes. Divide vegetables (onion, carrot, celery and broccoli) into cubes and fry in olive oil in a frying pan. Add tomato paste and simmer for another eight to ten minutes. This will be the dressing for the soup. Cut the zucchini into large slices, do the same with tomatoes and potatoes. Dip them into a bowl of beans. Cook until vegetables are ready. When five minutes remain before the end of cooking, add the roast. When serving, sprinkle the dish with finely chopped herbs.

Meat stew with white beans in a slow cooker

Delicious and simple, you can cook meat stew with white beans in a slow cooker. You should take:

• half a kilo of pork;
• three glasses of beans;
• four tablespoons of tomato paste;
• two tablespoons of sour cream;
• garlic to taste;
• a couple of bay leaves;
• three glasses of water.

Soak beans. Cut the meat into pieces and fry in a slow cooker with the appropriate processing mode. Place prepared legumes in a bowl with meat and pour water (cold). Simmer for an hour. When only a few minutes remain before the end of cooking, add the sour cream-tomato mixture to the dish.

After waiting for the full cooking time, you can squeeze the garlic into the stew, mix everything, throw in the same bay leaf, as well as any spices.

Vegetable stew with beans in a slow cooker

Vegetable stew with beans in a slow cooker will also taste great and very satisfying. Need to cook:

• two glasses of white beans;
• two medium-sized carrots;
• two bell peppers (preferably red);
• two small onion heads;
• two glasses of white beans;
• four small tomatoes;
• three cloves of garlic;
• two tablespoons of vegetable oil;
• salt, spices.

Beans are best soaked in the evening. With the start of cooking, divide the onion and pepper into cubes, coarsely grate the carrot, divide the tomatoes into slices. Pour a couple of tablespoons of oil into the slow cooker, then send the prepared vegetables there. Add tomato paste or tomato juice, spices. Mix everything and fry a little. Add beans and one and a half glasses of water to the passivated vegetables. It takes an hour to extinguish. Before the end of cooking, add finely chopped garlic, mix with the main composition and cook a little more.

Bean cutlets

No worse than meat cutlets are made from beans. The white variety in this case is the best option. Have to take:

• about four hundred grams of beans;
• one hundred grams of semolina;
• two bulbs;
• one carrot;
• oil.

Soak beans for at least eight hours. Then it must be boiled and mashed with a blender. Finely chop the carrots and onions and fry in a pan. Add to bean mass. Gradually introduce semolina into it. Then make cutlets and fry.

Bean pate

Beans can be turned into a nutritious pâté, high in fiber and protein. Have to take:

• three hundred grams of beans;
• three cloves of garlic;
• seasonings;
• lemon juice;
• vegetable oil.

Cook the beans that have been soaked for a couple of hours, then mix with a blender with the rest of the ingredients according to the recipe and refrigerate for several hours. You can eat it plain or spread it on bread.

• After the soaking time has passed, the water in which the beans lay should be poured out. It should not be used for cooking. It gives bitterness and can harm the stomach.
• If there is no time at all to soak the beans, you should arrange the grains into bags and place them in the freezer. By the time of cooking, they need to be removed from there and lowered, not defrosted, into cold water in a saucepan on the stove. After the water boils, cook on average for another thirty minutes. When it's ready, you can put out the fire.
• In order for the beans to retain their white color after the water boils for the first time during cooking, they must be changed.
• Beans should be cooked on low heat. If exposed to too high a temperature, the product will lose important useful components.
• To make the beans as soft as possible during cooking, at the very beginning of the process, add a couple of tablespoons of vegetable oil to the pan.
• When using acidic products such as tomato or lemon juice in dishes with white beans, it is better to introduce them into the dish after the beans themselves have already boiled. If you do the opposite, the beans will not become quite tender in taste.
• In order to fully experience the taste and aroma of beans, it is better to refrain from adding a large amount of spices to the dish.
• Cooked beans can be refrigerated for up to four days. It is better to put it in a convenient container.

For information on how to cook white beans, see the following video.

What to cook for a side dish

how to cook red beans delicious for garnish

1 hour

100 kcal

5 /5 (1 )

Red beans is a valuable source of all the necessary vitamins that provide a person with the normal functioning of the body. It helps to strengthen the immune system, optimize the functioning of the nervous system and improve the appearance of the skin. Doctors also recommend using this bean plant for people who suffer from metabolic disorders, heart and vascular diseases. What’s more, regular consumption of red bean-based meals will provide you with energy, relieve tension, and also make you feel rested and satiated. Due to the low calorie content of the product and the feeling of satiety after eating a side dish of beans, this plant is extremely popular among those who who wants to get rid of extra pounds and supporting a healthy lifestyle.

Did you know? Red beans can be consumed as a separate independent dish or included in the list of ingredients for salads or first courses. This legume goes well with mushrooms, having a memorable sweetish taste. Also, red beans look great in combination with walnuts, leeks, eggplant, tomatoes, garlic and a variety of herbs.

red bean stew recipe

kitchen utensils

1. Will definitely need sharp knife and wooden plank for cutting ingredients.
2. Pan with high edges and necessarily with lid will be very helpful.
3. Wooden spoon useful for stirring food while cooking.
4. I suggest choosing dishes for serving finished dishes on the table.

General list of required ingredients

How to choose the right ingredients

1. Choose small beans. Scientists claim that such beans contain more vitamins necessary for human health. Moreover, medium-sized beans will reach full readiness much faster when boiled or baked.
2. High-quality dry beans should be clean and free-flowing, the presence of foreign debris indicates a low quality product. The beans themselves should be completely smooth and firm, with no blemishes. Do not buy flaky or wrinkled beans - such a product can spoil your dish and harm the body.
3. When buying packaged beans, pay attention to the packaging, it must be in perfect condition, without any damage.

Cooking red beans step by step

Preparation of ingredients

Preparing bean stew

1. Pour vegetable oil into a frying pan and put it on the fire to warm up.
   
2. Then pour the chopped carrots and onions into well-heated oil.
   
3. Simmer the vegetables for five minutes, remembering to stir them constantly so that they do not burn.
4. Add tomato paste to the fried vegetables, mix everything and simmer the mass a little more under a closed lid.
   
5. After that, pour the beans boiled until cooked there and add salt, bay leaf and spices to your taste.
   
6. Cover the pan with a lid again and continue to simmer the bean mass for about 15 minutes until the vegetables are soft.
   
7. Then add chopped garlic and chopped herbs, mix everything.
   
8. Cover the mixture with a lid and remove the pan from the heat.
   

The final stage

How to cook red beans

First way

1. In the evening, pour the beans into a saucepan, pour boiling water over it.
2. Then cover the pan with a lid and leave the beans in this form all night.
3. In the morning, first of all, drain the water, then pour boiling water over the ingredient again and put the pan on the fire.
4. Boil the beans for twenty minutes until fully cooked.

Second way

1. Pour beans with cold water, put on fire and wait until it boils.
2. Then add granulated sugar at the rate of one tablespoon per liter of water.
3. Boil the beans for twenty minutes, drain the water and pour boiling water over them, then the beans will not turn out too sweet.
4. Boil the beans for another five to seven minutes and remove from heat.

1. Before directly soaking the beans, sort them out, removing any spoiled beans, and then rinse under cold water in a colander.
2. Opinions differ regarding soaking beans. Some cooks say that it is best to soak it in water overnight and only then boil until tender. Others argue that soaking is not required at all, it is simply necessary to pour two tablespoons of cold water into the pan every half an hour while boiling the beans.
3. In order for the beans to cook faster, I advise you to salt them not at the initial stage of cooking, but ten to fifteen minutes before they are ready.
4. If you urgently need a side dish of red beans, and there is no time to soak and boil a dry product, replace it with canned beans. However, remember that canned beans must be washed under cold water before direct use. Thus, you will get rid of excess salt, which is contained in canned foods.
5. In no case do not cook different varieties of beans together, as a result you can get an inedible mixture. One type of bean may be overcooked while another is still raw.
6. When pouring beans overnight, be guided by the following proportions: 2.5-3 liters of water are needed for 300 g of dry beans.
7. After soaking, be sure to rinse the swollen beans under running cold water.
8. When cooking beans, I advise you to add bay leaf and allspice to boiling water - these spices will make the aroma of the prepared side dish unique.
9. In order to cook beans in a slow cooker, remember that for two multi-glasses of beans you need to take ten multi-glasses of water. Next, you need to set the "Stew" program and cook the red beans for 90 minutes.

red bean recipe video

It would be useful to familiarize yourself with the video below, after studying which, you will understand how to quickly and easily prepare a side dish of red beans. Moreover, you will get a great opportunity to appreciate the magnificent appearance of a ready-made side dish and finally decide for yourself whether you want such a dish to decorate your table.

LOBIO from red beans. DELICIOUS, NUTRIENT and FUN!
200 g dry red beans or 400 g canned (in own juice).
1 onion, 1 carrot, 3 garlic cloves, 400 ml. tomato juice with celery, a bunch of parsley or dill, salt, spices (pepper, suneli hops, dried dill, coriander, bay leaf, etc.), 2 tbsp. vegetable oil.
✩CONTACT ME ✩ For cooperation [email protected]

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https://youtu.be/WU4yqm0IwAs

2016-12-06T15:25:35.000Z

I wish you always cook in a good mood, in which case you will undoubtedly get a masterpiece of culinary art!

To clarify the nuances or subtleties, as well as if you have additional questions regarding the preparation of red beans for a side dish according to the recipe described above, write in the comments, and I will definitely answer, help to avoid irreparable mistakes. Moreover, I would very much like to know what kind of bean dishes you cook for your family and guests? How do you lay out the bean garnish on a plate so that it does not get lost among the many delicious dishes on the festive table? Looking forward to your impressions and sincere feedback in the comments!

Beans are rightfully recognized as the brightest representative of the legume family. By the way, beans are a good friend of vegetarians. It is rich in proteins, therefore it is widely used during fasting - white beans are added to the first, second, and even dessert dishes. However, not all hostesses know the recipe for cooking white beans, so that it turns out not boiled porridge, but a delicious, beautiful dish.

white beans cooking recipe

To prepare this recipe you will need:

• beans - 250 grams,
• water - 3 liters.

How to cook white beans - step by step instructions:

1. First of all, white beans, before cooking, must be sorted out - only grains that are not broken and have not changed color should be left. Then rinse the beans well under running water - it is most convenient to do this in a colander.
2. The second stage is the longest - soaking the white beans before boiling. Pour the white bean seeds with unboiled cold water so that it covers the beans by two fingers. It is very good if the water for white beans is soft, without salts. White beans are soaked for an average of 3-5 hours. In addition to the fact that soaked beans cook much faster, they also lose the oligosaccharides in them - substances that complicate digestion processes. The beans will almost double in size when soaked, so you may need to add more water.
3. If you have absolutely no time to soak white beans, then you can try another recipe for boiling beans. Pour the grains with water, bring the water to a boil, hold for about 3 minutes and remove from heat. Now you need to let the white beans steam for about an hour, after which you can proceed to the next steps.
4. Now we start cooking white beans. Pour the grains with water so that the beans are completely covered with liquid. Bring to a boil, cook for about 15 minutes, do not cover the pan during cooking. Next, drain the water from the white beans, rinse the beans under running water. Again, fill the beans with water, bring to a boil again, then close the lid, reduce the heat to a minimum and cook for an hour and a half.
5. To properly cook white beans, you need to clearly determine the moment of readiness. In cooking, they use the “method of three” for this - they taste not one, but three grains of white beans at once. If all three beans are completely ready, you can not cook, but remove from heat.

Useful tips on how to cook white beans

White beans are salted after full readiness, in addition, it cannot be interfered with during cooking. It is very important that after heat treatment, the nutrients in the beans are not destroyed, so it is often used both as a main dish and as a side dish. White beans are seasoned to taste, but mostly in recipes it is found with the addition of tomatoes and onions.

To make white beans cook faster, you can try the well-known temperature difference method in cooking. After the bean grains boil, pour cold water directly into the pan, repeat the procedure several times, but do not increase the heat.

The main dish often requires an addition. This function will be performed by side dishes. They are simple and complex, vegetable (from potatoes, cabbage, zucchini, eggplant), cereals (from buckwheat, rice, millet), legumes (from green beans, red and white, from peas, lentils) from pasta.

What garnish to make? It depends on the main course. Meat dishes go well with any kind of side dish. Fish - with potatoes and rice.

We offer a recipe for a healthy side dish of beans. Beans are a legume that is so rich in protein that it is second only to meat. In addition, it has many useful properties due to the rich content of vitamins C, B1, B2, B6, PP, micro and macro elements.

Cooking a delicious side dish of red beans with vegetables

Ingredients

• red beans - 1.5 tbsp.;
• water - 5 tbsp.;
• carrots - 1 pc.;
• onion - 1 pc.;
• Bulgarian pepper (can be frozen) - 1 pc.;
• vegetable oil (for frying vegetables) - 3 tbsp. l;
• melted butter (can be butter) - 2 tbsp. l;
• tomato - 3 tbsp. l;
• parsley or dill (you can combine greens) - 1 bunch;
• salt, pepper, other seasonings - to taste.

Cooking time: 1 hour + for 3 hours the beans need to be soaked in water
Servings: 4
Cuisine: author's

1. Soak the beans in water for 2-3 hours.

2. After that, fill the beans with clean water and cook until softened. The speed of cooking depends on the variety of beans. During the cooking process, make sure that the beans do not boil. You can check the beans for softness with a fork or a toothpick, whichever is more convenient for you.

Pour beans with water and leave for 2-3 hours

3. While the beans are cooking, finely chop the onion, grate the carrots on a coarse grater and finely chop the bell pepper.

4. In a very hot pan, fry the onion and carrots in sunflower oil until golden brown.

5. Salt, pepper, add chopped bell pepper.

6. Put the tomato and simmer for another 1 minute without closing the lid. So we get rid of the unnecessary taste of the tomato.

7. Drain the water from the beans and add the beans to the vegetables in the roaster, mix.

8. Add bay leaf and ghee. Stew under a closed lid for 5-8 minutes, so that the vegetables are saturated with juice.

9. The dish is ready. Serve with pickled tomatoes or cucumbers. You can sprinkle with herbs.

You can add any spices: black pepper, red pepper, seasonings for the first and second courses. The finished dish can be sprinkled with finely chopped herbs: dill, parsley, cilantro. This will add sophistication to the dish.

You can cook both red and white beans this way. Just keep in mind that the cooking time for different varieties of beans may vary. This tasty and satisfying dish will enrich your table with vitamins and nutrients. Enjoy your meal!