recipes: Salads and side dishes with peas and beans. Discussion on LiveInternet

Bean hummus

If you were planning to cook something with beans, we recommend that you pay attention to hummus, the main ingredient of which is the most common beans. This is an excellent option for a tasty and aromatic snack that you can surprise guests and household members with. There are several options for making hummus - choose yours and cook with pleasure!

Benefits and harms

Beans are an extremely nutritious and healthy product for humans, which is available throughout the year, and the price is relatively low.

Beans have many beneficial properties:

It is extremely rich in microelements and vitamins (potassium, calcium, iron, magnesium, fluorine and phosphorus). It is also useful for beautiful ladies - the zinc and copper in its composition have a beneficial effect on female beauty. The content of vitamins C, E, as well as group B (B1, B2, B3, B6) gives beans additional value.
A quarter consists of protein, an easily digestible element. In terms of protein content, this is the second product (meat comes first), which is why it is so loved by vegetarians and those who fast.
The calorie content of beans depends on the specific variety. White is more dietary - it has only 100 Kcal, while red is more rich and nutritious - 300 Kcal.
Eating beans not only fills you up perfectly, but also removes harmful toxic substances from the body. And she is also an excellent antidepressant.
Among other things, beans perfectly restore impaired metabolism.

However, you need to be careful when eating beans raw - in some cases this can lead to poisoning.

Raw beans contain toxic substances - phaseolunatite and phasin, but you can get rid of them by soaking the beans in water in advance or subjecting them to heat treatment.

Homemade recipes

There are quite a few dishes that can be prepared from beans, and one of them is hummus. Below are the most popular hummus recipes.

For those who are watching their figure, there are dietary recipes: pumpkin soup for health, celery soup, cabbage soup.

White

This white bean appetizer is quick and easy to prepare .
Here the special secret lies in its preliminary preparation - in order for it to be soft and tasty, it must be soaked in water before cooking. Hummus can be prepared in advance and served at any convenient time. General information about the recipe:

The geography of the cuisine is Turkish.
Dietary purpose: vegetarian.
Type of dish: breakfast/afternoon snack.
Number of servings – 4.

Nutritional value (per 100 g) of the finished dish:

Calorie content - 73 Kcal.
Proteins – 4.8 g.
Fats – 0.7 g.
Carbohydrates – 11.9 g.

Required Ingredients:

boiled white beans – 600 g;
olive oil - 2 tbsp. spoon;
garlic – 1-2 cloves;
water or liquid from cooking beans - 1⁄2 tbsp. spoons;
lemon juice – 1 tbsp. spoon;
salt, pepper - to taste.

How to cook:

Pour cold water over the white beans and leave in the pan for a couple of hours. After this, drain the water, rinse the beans well, place in a saucepan and cover with cold water. After boiling, cook the beans for about 15 minutes. After this, you need to drain the water and pour fresh cold water over the beans (so that the beans are covered by 3-4 cm), bring to a boil and cook for 1 hour. Pour a little broth into a glass and drain the rest.
Finely chop the garlic and add to the still hot beans.
Mix all ingredients with a blender (or simply mash with a fork until pureed), adding bean broth. The resulting mass should resemble a pate in consistency. Pour in the olive oil, add salt, pepper and lemon juice and mix well until smooth.
The finished hummus can be placed in small bowls.

Very tasty recipes: creamy soup from liver, seafood, smoked meats, shrimp.

How to make white bean hummus, watch the video:

Canned red

You can save a lot of time by using canned beans rather than fresh ones – this won’t lose any of the taste.

General information about the recipe:

Dietary purpose: vegetarian.
Type of dish: breakfast/afternoon snack.
Number of servings – 3.

Nutritional value per 100 g. ready dish:

Calorie content - 294 Kcal.
Proteins – 15.9 g.
Fats – 11 g.
Carbohydrates – 31.9 g.

Required Ingredients:

canned beans – 250 g;
garlic – 1-2 cloves;
olive oil – 1 tbsp. spoon;
tahina (sesame oil) – 30 g;
salt - to taste.

Cooking method:

Open a can of canned beans and pour the liquid into a glass (you can add it to hummus if necessary).
Place beans, sesame paste, garlic and salt in a bowl, grind everything with a blender. If the resulting mass is too dense, it can be diluted with bean liquid.
You can serve with flatbread, pita bread and fresh vegetables. Just before serving, you can add a couple of drops of olive oil.

Housewives take note: vegetable soup with cheese, cheese and mushroom soup, cheese with chicken.

Step-by-step recipe with photos and videos

Bean products must be included in your diet because they contain vegetable protein and fiber, which have a beneficial effect on the digestive processes in the body. But that’s not all, legumes also affect other systems, so you shouldn’t forget about these important components.

Personally, I love peas, beans, and their relatives, especially in first courses. Therefore, today I am preparing vegan and vegetarian, as well as lean vegetable soup with beans and peas.

If you are a supporter of traditional nutrition, you can adjust the recipe to suit you. That is, instead of ordinary water, take meat broth, add pieces of boiled meat to the soup and serve the dish with sour cream or mayonnaise. So it’s more filling, higher in calories, and fattier. But this is just a variation, and we are preparing a light and low-fat soup that absolutely everyone can please themselves with! So let's get started.

Place the peas pre-soaked for at least 12 hours in a saucepan with water and cook until half cooked for 10-15 minutes. Don’t forget to remove any foam that appears on the surface of the soup.

Peel the potatoes and cut them into small cubes.

We also cut the peeled onion.

Cut the garlic into slices.

Transfer the ingredients (except potatoes) to a frying pan with vegetable oil and simmer until the vegetables are soft - 10 minutes.

Meanwhile, the peas had already boiled and boiled. Place the prepared potatoes and stewed vegetables into the pan. Stir and cook for another 10 minutes.

At the end of cooking, put the canned beans, bay leaf and soup seasoning into the pan. Salt and pepper to taste.

Cook for another 5-7 minutes, then remove the pan from the stove and leave to steep for 10-15 minutes.

Bean and pea soup is ready! Bon appetit!

Beans, peas and lentils are exceptionally rich in plant protein foods. During fasting, especially long fasting, you should include legume dishes on the menu more often.

Green bean dishes

Green beans with mushrooms

400 g frozen green beans, 200 g champignons or other mushrooms. Large onion, 2-3 large cloves of garlic, 1 tbsp. vegetable oil, spices: bay leaf, anise, basil, dill or parsley, salt.

Fry chopped mushrooms in vegetable oil along with finely chopped onions. When the mushrooms are ready, pour the frozen beans into the pan (no need to defrost) and, without covering, cook until the excess water evaporates. This will take about 15 minutes. Don't forget to stir the beans so they don't burn. Then turn off the stove, salt the dish, add a small pinch of spices and chopped garlic. Cover the pan with a lid and let stand for another 5 minutes to absorb the aroma of the spices. Sprinkle with herbs. Serve green beans as a separate dish. For those who do not fast, after the spices you can add 40-50 g of finely chopped cheese (not grated, but cut into pieces). In a hot frying pan, the cheese will melt and the dish will take on a new taste.

Green bean salad

200 g green beans, 1 fresh cucumber, 1 onion, 2-3 tbsp. vegetable oil, 1-2 tbsp. lemon juice, 3-4 sprigs of dill, salt.

Boil the green beans (do not overcook them), cool. Chop the cucumber and onion, mix with beans, season with vegetable oil mixed with salt and lemon juice. Sprinkle with herbs.

Green beans with pine nuts

500 g green beans, 2-3 tbsp. vegetable oil, 1 tbsp. flour, 2 tbsp. pine nuts, parsley, salt and pepper - to taste.

Boil the green beans, drain in a colander, and let the water drain. Fry the flour in oil, add 3/4 cup of water, let it boil, add chopped pine nuts. Place the beans in the sauce, add salt and pepper and simmer for 5-10 minutes. When serving, sprinkle with herbs.

Bean dishes

Beans in a pot

500 g large white beans, 2 large onions; 3-4 cloves of garlic; 3 red tomatoes or a can of tomatoes in their own juice, 1 green bell pepper, 1/2 cup finely chopped parsley, 2-3 bay leaves, vegetable oil, salt, pepper to taste.

Read also: Beef carbonate at home

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Soak the beans in cold water overnight, then cook. Drain the water and place the beans in a ceramic pot. Sauté onions and garlic in oil. Add tomatoes, parsley, pepper and cook this sauce for a few minutes, then pour it over the beans. Add salt and pepper and place in the oven. Simmer at moderate temperature for 40-45 minutes. If necessary, add a little water to soften the beans and leave a small amount of sauce. Served hot or cold.

Vinaigrette with beans and mushrooms

203 beets, 200 g beans, 4-5 potatoes, 200 g salted or pickled mushrooms, 2-3 pickled cucumbers, mushroom pickle and lemon juice to taste.

Boil beets, beans and potatoes (all are cooked in separate pans). Then cool the vegetables and cut into small cubes. Place everything in a bowl and mix well. Add finely chopped pickled mushrooms, pickled cucumbers and, to taste, mushroom brine and lemon juice to the vegetables.

Bean and potato salad

1 cup beans, 2-3 potatoes, 100 g green onions, 1-2 bunches of dill, 1 lemon, salt to taste.

Soak the beans, then boil until tender, drain the remaining broth. Wash the potatoes thoroughly and boil them in their skins. Peel the cooled potatoes and cut into cubes. Mix potatoes and beans and sprinkle with finely chopped dill and onion. Salt the finished salad to taste, add a little lemon juice and mix. Serve as an independent or additional dish.

Lenten soups

Bean soup with croutons

2 cups of beans, 1 liter of vegetable broth, onion, 2 carrots, 2 stalks of celery, 2 tomatoes, 3-4 cloves of garlic, chili pepper, salt, pepper, cilantro, white bread without crust, vegetable oil.

Soak the beans overnight in cold water, then drain and place in a pan of water. Bring to a boil and simmer for 10 minutes. Reduce heat, cover and simmer for 2 hours until the beans are tender. Add finely chopped carrots, onions, garlic, chili and broth, bring to a boil. Cover and cook for another 30 minutes. Remove half the vegetables from the pan along with a little broth and puree them in a blender or food processor. Return the bean puree to the pan and add the tomatoes (peeled and chopped) and celery. Simmer for 10-15 minutes until the celery is soft, adding a little water or broth if necessary.

Meanwhile, make croutons. Cut the bread into cubes. Heat the oil in a frying pan with the garlic and add the bread cubes, fry until golden brown, then place on a napkin and dry. Season the soup to taste and add coriander. Pour into a tureen and sprinkle with croutons.

Culinary tricks

When cooking beans and lentils, you should not mix different varieties, as the duration of their cooking may vary.

Lentil soup

400 g potatoes, 1 carrot, 1 onion, 2 cloves of garlic, 300 g mushrooms, 250 g red lentils, parsley, salt, black pepper, bay leaf.

Cut the potatoes into cubes, cover with water and simmer over low heat, adding black pepper and bay leaf. Grate the carrots on a coarse grater or cut into cubes, cut the onion into cubes. Sauté carrots, onions, a couple of finely chopped garlic cloves and finely chopped mushrooms. When the potatoes are almost done, add the lentils and roasted vegetables. Cook until done. Add spices and salt to taste.

Pea dishes

Pea salad

1 cup peas, 2 onions, 3 tbsp. vegetable oil, 3 pickled cucumbers, black pepper, salt, parsley and dill.

Boil the soaked peas in salted water until tender, but do not overcook them. Finely chop the cucumbers and onions, combine all the products, add salt and pepper. Season with vegetable oil. To prepare the salad, you can take canned peas.

Pea porridge with pepper

1 cup dry peas, 2 onions, 1 red bell pepper, 4 tbsp. vegetable oil, salt to taste.

Wash the peas and soak overnight. Then drain the water, put the peas in a saucepan, pour in fresh water so that it just covers them. Bring to a boil, add salt, reduce heat and cook, stirring constantly, until the peas are completely cooked. Cut the onion and pepper into large strips or cubes and sauté until soft. Place the porridge on plates. Place a mixture of onions and peppers on top and serve. You can sprinkle everything with herbs.

Culinary tricks

Before cooking, beans should be sorted to remove foreign impurities and spoiled grains and washed thoroughly; After this, in order for the beans, peas or lentils to cook faster and more evenly, they are soaked in cold water for 3-4 hours.

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Some varieties of lentils available on the market today do not require pre-soaking and cook quite quickly. Before cooking lentils, you should read the cooking instructions on the package.

Beans should not be soaked for too long, especially in a warm room, as this may cause them to sour.

Water after soaking legumes, especially beans, in it acquires an unpleasant aftertaste, so it is drained. Soaked grains are boiled in fresh unsalted water and salt is added only at the end of cooking, since cooking in salted water occurs much more slowly. The hardness of the water has the same effect, especially when cooking beans: beans cook in hard water much longer than in soft water.

Lentil dishes

Lentils with dried apricots

1 cup lentils, 50 g dried apricots, 1-2 onions, 2-3 tbsp. walnuts, 2-3 tbsp. vegetable oil, cilantro or parsley.

Rinse the lentils well, pour in 2.5 cups of cold water and cook for 1-1.5 hours. Soak dried apricots in warm water for 15 minutes. Then finely chop the onion and fry with dried apricots in melted butter. Season with salt and pepper and add to the boiled lentils. Peel the nuts and pass through a meat grinder. Add to the lentils and cook everything for 10-15 minutes. Before serving, sprinkle everything with cilantro.

Lentil and rice salad

1.5 cups brown or green lentils, 0.5-1 cup boiled rice, 0.5 cups chopped celery (or onion), 1 carrot, 1-2 tbsp. finely chopped green onions, 2 tbsp. chopped parsley.

For mustard seasoning: 2 tbsp. Dijon mustard, 1 tbsp. olive oil, 1 tbsp. honey, 1 tbsp. soy sauce and lemon juice, 3-4 tbsp. orange juice.

Boil lentils, sauté carrots and celery, cool. Mix the prepared products in a deep bowl, make seasoning and pour over the salad.

Lentil salad with onions and apples

1 cup lentils, 50-70 g green onions, 1 apple, 1 red onion, parsley.

For dressing: 50-70 ml vegetable broth, 1 tbsp. mustard, 1 tbsp. honey, 1 tsp. horseradish, 1 tbsp. vinegar, 1-2 tbsp. vegetable oil, pepper, salt.

Boil the lentils. Add chopped red and green onions, peeled and diced apple, and finely chopped parsley to the cooled cooked lentils. Mix. Prepare the dressing, pour over the salad, refrigerate for half an hour and serve.

Vegetable casserole

100 g each of cauliflower and green beans, 2-3 tomatoes, 1 sweet pepper, 1 onion, 1 clove of garlic, 2 tbsp. flour, sunflower oil, salt, pepper. (Vegetables can be used frozen.)

Boil green beans and cauliflower in a small amount of water, drain in a colander, and let the water drain. Finely chop the tomatoes. Peel the sweet pepper from the stalk and seeds, cut into cubes. Peel the onion, chop and sauté in oil. Fry the flour in oil, dilute with water until creamy, add onion. Place the vegetables in a fireproof dish, pour the sauce with onions and bake in the oven at 220ºC for 30-40 minutes.

Green Bean Casserole

200-300 g frozen green beans, 5-6 potatoes, 1-2 onions, vegetable oil, herbs, salt, pepper to taste.

Finely chop the onion and fry. Boil the potatoes and mash them well, add onions and herbs to the puree, stir (you don’t have to add onions). Boil beans (or a mixture of any frozen vegetables) for 5 minutes in a small amount of water. Place a layer of mashed potatoes in a greased baking dish, then a layer of vegetables and then a layer of mashed potatoes on top. Sprinkle with breadcrumbs, pour in butter and bake until golden brown over medium heat for 15-20 minutes.

You can serve this casserole with ketchup or mushroom sauce.

Interesting to know

Beans are superior in taste to peas and lentils. It comes in white and colored, with grains of various sizes. Good beans have intact, shiny, large grains that are uniform in color and size.

Good pea grains are large, almost the same size, and their color is white, yellow or green. In addition to peas with whole grains, shelled peas are also sold, in which the grains are split in half and partially freed from the outer shell. Such peas contain less coarse fiber and boil much faster.

Bean pancakes and cutlets

Pea pancakes with apples

4 cups pea flour, 1 cup first grade flour, 15 g fresh yeast, 2 tsp. sugar, 2-3 apples, 3 tbsp. vegetable oil, salt to taste.

Dissolve sugar, salt and yeast in warm water, add sifted pea and wheat flour and mix until smooth. Leave the kneaded dough for 1 hour in a warm place. When the dough has risen, add apples, cut into small cubes, stir and bake like regular pancakes.

Delicious recipe! What to cook for children for an afternoon snack

Bean cutlets

400 g beans, 50 g white bread, 1/4 cup milk, 2 eggs, salt.

For the sauce: 20 g dried mushrooms, 1 tbsp. flour, 2 tbsp. crushed crackers, 60 g butter, mushroom broth, salt.

Mix the cooked beans with bread soaked in milk, pass through a meat grinder, add raw eggs, salt and knead thoroughly. Make cutlets from the resulting mass, roll in breadcrumbs and fry in hot oil. Serve with mushroom sauce.

Pea cutlets

400 g yellow peas, 100 g semolina, salt, a little flour, pepper, 1-2 onions, vegetable oil, breadcrumbs.

Boil the peas until tender. Prepare semolina porridge using pea broth at the rate of 100 g of semolina per 250 g of broth. Mash the finished peas well, add hot semolina porridge, a little flour, salt and ground black pepper to taste, onion sautéed in oil and mix everything well (the mass should be quite thick).

Form oval cutlets from the pea mass, bread them in ground breadcrumbs, fry on both sides in vegetable oil and lightly bake in the oven.

Serve hot, pour over the vegetable oil left over from frying the cutlets, and fry a lot of finely chopped onion in it.

There are many recipes for preparing dishes from peas and beans. Soups are made from them. They fry cutlets, add them to salads, make side dishes, bake pies with them, and even add them to desserts.

Beans and peas belong to the legume family and have long been known to culinary experts. However, there were times when Europeans perceived beans only as a beautiful ornamental plant, whose green shoots wrapped around white columns, and delicate pink and lilac flowers decorated the porch. It was only in the 16th century in Europe that beans began to be considered as a valuable and tasty product.

Buckwheat hummus

Buckwheat is not difficult to find in the store. You can make many dishes from it, including hummus.

Benefits and harms

Buckwheat is a herbaceous plant (buckwheat family), a valuable crop that is used not only in cooking, but also in the production of honey and even medicines. In cooking, it can be used as a whole grain or crushed.

The most popular kernel, which is subjected to heat treatment (roasting) before sale. Hummus made from green buckwheat (unroasted) is suitable for dietary nutrition and weight loss.

The most valuable elements of buckwheat are flavonoids, rutin and quercetin. They have antioxidant properties, strengthen the walls of blood vessels, and are also an excellent means of preventing diseases of the cardiovascular system.

Among all porridges, buckwheat ranks first in iron content - this allows you to normalize hemoglobin levels when consumed and minimize the risk of developing anemia in humans.

In addition, buckwheat has a whole range of positive effects on the human body:

reduces cholesterol levels;
normalizes the digestive process;
removes toxins from the body;
normalizes the functioning of the endocrine and nervous systems;
improves brain activity;
has a positive effect on sleep quality;
affects the quality of immunity.

Buckwheat porridge can be included in any diet.

Digestion takes longer due to the presence of complex carbohydrates, so much more energy is spent on this process, which has a positive effect on the process of losing weight, without much harm to the body.

And if you eat porridge with kefir, its benefits are undoubted. Thanks to the large amount of protein, this diet helps burn fat without affecting muscle mass.

But buckwheat also has negative properties. For example, due to the high content of rutin in it, its use is contraindicated for people with increased blood clotting.

If the porridge is cooked too hard, gas formation and constipation may occur , so people with stomach diseases should consult a doctor about nutrition.

Buckwheat porridge can be consumed with caution by people with a history of diabetes, varicose veins, and kidney failure.

However, it is also not recommended to completely exclude buckwheat porridge from the diet. With moderate use, its beneficial properties are retained in full, helping to improve the functioning of all systems and organs.

Watch the video about the beneficial properties of buckwheat:

https://youtu.be/mTzfh0uH5E4

How to cook?

Buckwheat hummus is not only tasty, but also an extremely healthy and nutritious dish. Compared to traditional chickpea hummus, it takes about 50 minutes to prepare.

Energy and nutritional value (per 1 serving):

Calorie content - 100.7 Kcal.
Proteins – 14.5 g.
Fats – 83.9 g.
Carbohydrates – 47.1 g.

Required Ingredients:

buckwheat (green) groats – 250 g;
garlic – 1-2 cloves;
tahini (sesame paste) – 1 tsp;
lemon zest (1 lemon);
juice of ¼ lemon;
olive oil (extra virgin) – 2 tbsp. l.;
vegetable broth – 150 ml;
parsley and tarragon - ½ bunch;
pitted green olives - a handful;
pepper - to taste.

Can be served with dark bread, preferably whole grain, and sun-dried tomatoes.

Healthy recipes for pureed soups: children's, liver, carrot, cauliflower.

Recipe:

Pour cold water (proportion 1:2) over buckwheat, bring to a boil and cook until tender. It is better to cook for 2-3 minutes longer than indicated on the package so that the buckwheat is well cooked.
Place the cooked buckwheat in a mixer bowl, add finely chopped (or pressed) garlic, sesame paste, herbs, lemon juice and zest, and a quarter of the vegetable broth. Salt, pepper and grind everything in a mixer until smooth.
While stirring, add broth until the mixture reaches the consistency of a paste. At the end you can add olives and mix again.

For those watching their weight, the following recipes are suitable: dietary puree soup made from broccoli, zucchini, spinach.

How to make buckwheat (or Greek) hummus is shown in the video: