How to cook red, white and green beans

Beans in the pp diet: so different, but so cool!

An amazing fact: fresh beans contain more than 300 kcal, while dry beans “weigh” about 265 (per 100 grams of product). But when boiled, the calorie content of this product becomes quite suitable even for dietary nutrition, and not just pp:

white beans - 102 kcal;
red - 93 kcal;
legume - 24 kcal.

At the same time, green beans contain the most vitamins, antioxidants, minerals, folic acid and fiber. But the content of nutrients in white and red beans is practically the same, except that the latter contains more B vitamins, which have a positive effect on the condition of the skin, hair and nervous system.

Boiled beans effectively “expel” excess water from the body and stabilize blood pressure, remove toxins, excess “bad” cholesterol and help the immune system fight viruses.

Green beans: what are their benefits and the main secrets of cooking

This plant began to be used relatively recently as a food product. In the 18th century, only grains were consumed, and then only by certain peoples who liked this taste.

Is soaking necessary and why?

Beans soaked in water will cook faster than those cooked without soaking, and will retain their shape without turning into an unsightly “porridge” during cooking. And most importantly, antinutrients are destroyed in soaked beans - substances that protect the fruit from external influences, but can cause digestive problems in people .

Only beans are subjected to this treatment; green beans do not need to be soaked before cooking!

Soaking simulates the beginning of bean growth, which requires a moist and fairly warm environment to germinate. Enzymes are activated in the beans, the availability of vitamins and minerals increases - the beans seem to “wake up”. This is very beneficial for PP specialists, because after soaking this product becomes about 80% healthier.

But the main thing here is not to overdo it. It is enough to soak the beans for 6-8 hours, periodically changing the water. But there is no need to leave it in water for a long time, since after soaking it overnight in the beans, the processes of destruction of useful substances begin. In addition, the beans may simply turn sour!

Soaking beans is very easy - fill them with cool water so that the liquid level is 2 fingers higher than the beans, which quickly swell in water. After 3 hours, the water needs to be changed (again 2 fingers higher). It is strictly not recommended to use such water for cooking!

Bean cooking time

Remember that boiling beans differs significantly depending on the variety and the presence or absence of pre-soaking:

Red beans with soaking should be cooked for about an hour until soft. Without soaking, the cooking time for red beans increases to 3-4 hours. You can cook frozen beans much faster, which do not need soaking and will be ready in 20-30 minutes:
White beans will have to be cooked until tender for at least 45-50 minutes after pre-soaking, and without it - more than an hour.
Green green beans are cooked for 5-7 minutes from the moment of boiling. Frozen a little longer - about 10-12 minutes.
cook the black beans for an hour and a half over low heat. It is not recommended to soak this variety as black beans lose their shape easily.

Cooking beans (not pods!) will be much faster if you add regular baking soda to the water! 1\3 tsp. for 3 l. There is enough water!

Cooking red beans correctly

The cooking method also affects how long the beans will need to be cooked. The main thing to remember is that you need to cook the beans so that they are soft, and undercooked beans can cause a lot of digestive problems.

The classic cooking method is in a saucepan

Pour cool water over the beans - 3 cups of water per cup of beans . Bring to a boil over low heat, then drain the water, add fresh water and cook for about an hour.

Boil in a slow cooker

It is advisable to grease the multicooker bowl with a small amount of vegetable oil (this way the beans will not fall apart during cooking and there will be no excess foam), put the beans in it and add water in the same 3:1 ratio. The recommended cooking mode is “Beans”, “Stew” or “Cooking”, you can choose any one and set the timer for 1 hour.

A microwave will also work

Using a microwave is possible, but it will require some skill, because with this method the beans are easiest to overcook, and then they will fall apart. It may take a few tries to figure out exactly how many minutes to microwave beans.

Fill the beans with water in the above proportion, place in the microwave and turn it on for 10 minutes at full power. Then reduce the power by half and cook the dish for another 15 minutes.

I think everyone knows that you shouldn’t use metal utensils for the microwave.

How to cook in a pressure cooker

Electronic pressure cookers often have a “Bean” setting, so you don’t have to guess how long to spend cooking. In a regular pressure cooker, the beans are cooked for about 40 minutes from the moment the water boils , and the water-beans proportions remain the same as in previous recipes.

Green bean recipes

Before preparing dishes from green beans, you need to properly prepare the beans for further use. If frozen beans are used in recipes, then everything is simple: before cooking, just blanch them for a couple of minutes, then immediately immerse them in ice water so that they retain their original green color, then you can prepare salads or use them as a side dish. If such beans are planned for use with other vegetables, then they do not need to be defrosted, but used immediately.

How to cook fresh green beans? To do this, trim the ends of the green bean pods, then soak them in cold water for about two hours and rinse. The green beans prepared in this way are ready for further cooking.

Read about the beneficial properties and composition of green beans here.

Bulgarian green beans

Ingredients:

Green beans – 1/2 kg, two bell peppers, 2 tbsp. spoons of dry red wine, three tablespoons of vegetable oil, one teaspoon of prepared mustard, sugar - 0.5 teaspoons, grape vinegar or balsamic - 1 tbsp. spoon, pepper and salt to taste.

Preparation:

Rinse fresh green beans in plenty of cold water, trim off the ends of the pods, and chop. Cook the prepared beans for about three minutes in boiling salted water. Place in a colander and drain the water.

Cut the bell pepper into strips and lightly fry in a frying pan.

To prepare the sauce, pour vegetable oil into a frying pan and heat. Add mustard, granulated sugar, salt, ground pepper and wine. When the sauce starts to boil add vinegar. Next, add the boiled beans, lightly fried red bell pepper and simmer everything together for a few more minutes. When serving, garnish the finished beans with fresh herbs.

Green bean appetizer with fresh tomatoes

Ingredients:
green beans – 400 g, fresh tomatoes – 3 pcs., vinegar – 5%, 3 teeth.
garlic, vegetable oil, pepper and salt to taste. Preparation:

Boil fresh green beans in salted water for about five minutes, drain in a colander, and drain the water into a saucepan. Take one and a half glasses of water, where the beans were cooked, add half a glass of vinegar to it. Place fresh tomatoes into the resulting solution, close the lid, and cook over low heat for about ten minutes. Peel the boiled tomatoes and cut into rings.

To prepare the dressing, take a quarter cup each of vinegar and vegetable oil, add garlic and spices squeezed through a garlic press. Mix well.

In a separate bowl, place vegetables in layers. The first layer is green beans, followed by a layer of tomatoes. Top with dressing. Repeat the layers and pour over the dressing again. Place the finished dish in the refrigerator for marinating. After a few hours, the snack can be eaten. This snack can also be prepared from frozen beans. In this case, the cooking time is halved.

Crispy green bean fries

If you're bored with boiled beans, you can make delicious, crispy green bean fries. Those who don’t like to eat fried vegetables or are on a diet don’t have to worry about their figure, we won’t fry it, but bake it in the oven. And the result will be no worse than French fries.

Ingredients:

green beans – 400 g, grated Parmesan cheese – ½ cup, olive oil. or salted - 3 tbsp. l, dry paprika - 0.5 tsp, pepper - 1 tsp. salt to taste.

Preparation: Prepare green beans as in previous recipes. In a large bowl, toss green beans with olive oil. Add parmesan, pepper, salt, paprika and mix everything again.

Line a baking tray with parchment. Place the prepared beans on top and place in the oven preheated to 1800C. Bake until crispy, about 15 minutes. Cool slightly before serving. For additional flavor, you can use garlic instead of salt. This dish can be prepared with either fresh or frozen beans.

Spicy green bean snack

Ingredients:
green beans – 1 kg, one whole head of garlic, one onion, one carrot, hot chili pepper – 1 pc., pureed tomatoes – 500 g, grow.
oil, pepper to taste, salt. Preparation:

Fry the onion in a hot frying pan until soft, add the carrots, chopped into strips and continue frying until the carrots are ready. Add mashed tomatoes, chili pepper and chopped garlic. Salt and pepper. Mix all the vegetables and heat for a few minutes. Cool the finished appetizer and serve.

Green beans recipes

Chicken pancakes with green beans and corn

Ingredients:

chicken fillet - 400g, two chicken eggs, green beans - 100g, one onion, canned or frozen corn - 100g, ground sweet paprika - 3/4 tsp, salt - 1 tsp, pepper - 1/4 tsp .

Preparation:

Grind the chicken fillet through a meat grinder or chop it in a blender. Chop the green beans. Finely chop the onion. Add beans, corn, onions, eggs and spices to the minced chicken. Knead everything well until smooth.

Pour vegetable oil into a frying pan and heat it up. Spread the minced meat with a tablespoon and fry the pancakes on both sides until nicely golden brown. Serve the finished pancakes to the table along with fresh vegetables.

Green bean lobio

Ingredients:
green beans - ½ kg, three onions, walnuts (without shells) - 0.5 tbsp, two cloves of garlic, fresh savory and cilantro, fresh basil, salt, dill.
Preparation:

Prepare bean pods as in previous recipes, boil, drain, cut into pieces, and cool.

Crush garlic, walnuts, one sprig of cilantro, salt and dilute with two tablespoons of the broth left over from the beans. Add chopped onion, finely chopped savory, cilantro and basil, mix everything. Add boiled green beans and mix all ingredients again. Decorate the lobio with chopped dill. Salad of green beans
and cauliflower
With the arrival of spring and the presence of vitamin deficiency, dishes made from green beans and cauliflower will not only perfectly diversify your table, but will also provide the missing vitamins and microelements.

Ingredients:

green beans - 40g, cauliflower -100g, fresh tomatoes - 80g, fresh cucumbers - 80g, green onions - 40g, green salad - 40g, sugar - 5 g, mayonnaise - 40g, sour cream - 40g, pepper and salt to taste.

Preparation:

Separate the cauliflower florets, peel and rinse well, then boil in salted water. Leave in the broth until cool. Cut fresh cucumbers and tomatoes into slices. Finely chop the lettuce leaves and green onions. Boil green beans separately in salted water.

Mix all the prepared vegetables in a large bowl, pepper, salt, and season with mayonnaise, sour cream and sugar.

Ratatouille with green beans and zucchini

Ingredients:
green beans - 200g, two ripe tomatoes, one zucchini, one bell pepper, one onion, 3 tbsp.
l sour cream, 3 teeth. garlic, 2 tbsp. Spoons grow. oil, dried herbs (basil, thyme), pepper to taste, salt. Preparation: Rinse green beans in plenty of cold water, chop, cook for two minutes in salted water. Drain in a colander and cool. Cut tomatoes and zucchini into cubes. Onions and peppers - into rings. Finely chop the garlic. Grease the mold with vegetable oil, place vegetables on top, salt and pepper, sprinkle with dry herbs. Spread sour cream on top. Cover the mold with a lid and place in an oven preheated to 1800C for 35-40 minutes.

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How to cook white beans

Properly cooked white beans have a delicate and pleasant taste, but if they are undercooked, they will turn out bitter and tough. Therefore, you will have to carefully monitor the softness of the legumes and add water from time to time so that the dish does not burn.

This is how our grandmothers cooked

To cook beans in a saucepan, fill them with cold water in the already familiar 3:1 ratio and place them on the stove without closing the lid. When the water boils, it needs to be drained and replaced with fresh water. Bring to a boil again, reduce the heat and cook the beans for 40-60 minutes, add a little vegetable oil to the water. After another half hour, you need to check the softness of the beans, and if the dish is not ready yet, you will need to check it every 10 minutes.

Secrets of cooking in the cartoon

There are no particular difficulties in how to cook white beans in a slow cooker. Fill a glass of dry beans with 3 glasses of water and turn on the “Stew” or “Cook” mode for 1 hour. If you pre-soaked the beans, the cooking time is reduced to 30-40 minutes.

Microwave, pressure cooker, steamer

In a pressure cooker and microwave, white beans are cooked in the same way as red beans. In a double boiler, this type of bean should be cooked for at least 2.5 hours at a heat setting of 80 degrees, periodically checking the water level in the bowl.

Green beans

Unlike other varieties, the main edible part of these beans is not the beans, but the pods , and their preparation is significantly different from white or red. Therefore, on pp-sites you often come across the question: “how many minutes should I cook green beans?”, as well as “how long should I cook frozen green beans?”. The answer will please many housewives - this type of legume is cooked in a matter of minutes!

Cook in a saucepan

Before cooking, it is advisable to wash fresh beans under cold water. Take a large saucepan, pour water into it, bring to a boil, add a little salt and throw the pods into it. The water should boil again, then wait 8 minutes and take a sample. The cooked beans will be soft but still crispy.

Steamer and green beans

To deliciously cook green beans as a side dish, place them on a steamer tray and add a little salt. Fresh or defrosted vegetables are cooked for 10-15 minutes, frozen - 20-25. After this, the pods can be lightly sprinkled with vegetable oil and served immediately.

Boiling in a slow cooker

Pour water into the multicooker bowl, wait until it boils and add salt. Now add the pods and cook them for no more than 6-7 minutes.

You can also steam green beans in a slow cooker, in which case the cooking time increases to 10-15 minutes.

The fastest way

To quickly cook beans, you will need to cut them into pieces, add water, close the lid of the pan and put in the microwave for 5 minutes, turning on the device at full power. After this, you can add salt and spices and cook for another 5 minutes until done.

Julienne of fresh green beans

The most tender asparagus beans of sugar varieties make an excellent hot holiday appetizer, which tastes like mushroom julienne. How to prepare everything? For clarity, my step-by-step recipe with photos.

Ingredients

One kilogram of green beans;
half a liter of heavy cream (33 - 35%);
one tablespoon of flour;
one large onion;
half a small hot pepper pod (optional);
half a tablespoon of excellent quality butter;
salt.

How to cook properly

Rinse green beans.

Break into pieces 4 - 5 cm long. Boil at low boil for 6 - 10 minutes. You can place boiled green beans in cold water to preserve their bright green color. This time I didn't do that.

Chop the peeled onion into cubes and fry it over low heat until transparent.

Add beans and mix. In a separate bowl, mix the cream with a tablespoon of flour until smooth. Pour the mixture into a frying pan, mix the contents, cook for five minutes over low heat, season with salt, add finely chopped hot pepper.

Ready dish in a frying pan.

This is how beautiful it turned out when served.

Everything about storing cooked beans and pods

Boiled beans - red and white - can be stored in the refrigerator for 4-5 days without losing their properties. But it’s better to consume green beans as quickly as possible; they won’t last long.

But both can be frozen for later use. In this form, boiled vegetables can be stored for up to six months, but re-freezing them is unacceptable. Here, by the way, are all the secrets of freezing green beans.

If you are preparing, for example, borscht with beans, then you do not need to defrost it first - just take it out of the refrigerator and put as much as you need into the pan.

How to properly cook green beans

To ensure that the beans retain their beneficial properties, do not fall apart and take on an unsightly appearance, they should be cooked for no more than five minutes. Place directly into boiling water. In appetizers and salads, the recipe calls for not boiling the beans completely, so they will retain a pleasant crispy consistency.

Place the boiled beans in a colander, drain the water and wait to dry. You can cut into small pieces, put in a plastic bag and put in the freezer. This way the beans will be preserved for a long time without losing their usefulness.

Advice from nutritionists

Absolutely all beans are an almost universal product . That is, you can prepare a variety of dishes from it, with the exception, perhaps, of desserts: borscht and soups, various salads and snacks, excellent side dishes, vegetarian cutlets. In pp-cooking, beans are generally irreplaceable - they provide variety, unique vegetable protein, and healthy slow carbohydrates. Even when losing weight, you can include beans in your diet.

Nutritionists advise:

It is better to eat beans before 15 hours if your goal is weight loss. Although this is a source of vegetable protein, there are also a lot of carbohydrates in beans. But there are no restrictions on green beans;
Beans are a multicomponent product; they contain fiber, protein, and complex carbohydrates. This means that the most correct option is to eat it without various additions, in its pure form. True, it’s not very tasty;
combine beans well with other vegetables, adding a little vegetable oil. “Friendship” with fatty fish and lean meat is also successful. The pods perfectly complement eggs and cheese;
but other carbohydrates (cereals, for example) from the point of view of nutrition and weight loss are not the best “ally” for beans;
Even properly cooked beans are a bit of a heavy food for anyone. Therefore, you should not lean on beans every day, and it is not advisable to eat more than 250 g at a time .

Ingredients	Quantity
Green beans -	0.4-0.5 kg
Butter -	about half a pack (100 g)
Garlic -	3-4 cloves
Lemon -	half
Salt -	taste
Ground black pepper, sesame -	optional
Cooking time: 25 minutes	Calorie content per 100 grams: 150 Kcal