Delicate and appetizing green beans are suitable for many different dishes. It is prepared in the Asian style, sprinkled with sesame seeds, served as a garnish for meat and fish dishes, soups are cooked with it and stews are stewed with it.
The main secrets of cooking beans
Green beans, more commonly known as French beans in the west, are called vegetable junk food because of the speed at which they cook. If you put beans in a salad, it is enough to boil the pods cut into equal pieces for 3-4 minutes in boiling salted water, rinse with cold water, dry - and it is ready to use. If not chilled, the beans can be served with a variety of sauces, such as lemon vinaigrette, aioli, or plain soy sauce with sesame oil and seeds. In thick vegetable soups, such as minestrone, green beans are placed shortly before being cooked. Frozen beans are cooked without thawing.
If you bought fresh beans, prepare them for use by cutting a stiff "string" on both sides of the pod and cutting the beans into chunks.
Light green bean salad with nuts and feta
This simple salad is quite filling and healthy. It will appeal to both gourmets, and those who are losing weight and vegetarians. You will need:
- 300 grams of chopped green beans;
- 3 tablespoons of olive oil;
- ½ lemon;
- 150 grams of feta cheese;
- 50 grams of shelled walnuts;
- salt pepper;
- mint leaves.
Boil the beans in salted water for 5 minutes until soft, place in a colander to drain off excess water, cool under running water. Fry the nuts in a dry frying pan. Put the beans in a salad bowl, add crumbled cheese, crushed nuts, season with olive oil, salt and pepper, garnish with mint leaves.
Green Bean Garnish Recipe with Tomatoes
This simple and elegant side dish can be served with meat, poultry, boiled and fried fish dishes. You will need:
- 3 tablespoons of olive oil;
- 2 heads of onions;
- 1 bay leaf;
- 3 cloves of garlic;
- 500 grams of green beans;
- 350 grams of cherry tomatoes;
- 500 ml of vegetable or chicken broth;
- 2 tablespoons of oregano greens;
- 2 tablespoons of chopped parsley;
- salt and pepper.
Oregano is often referred to as "the herb for pizza", but in this dish it is also appropriate and gives a unique Italian flavor.
Heat the oil in a wide and deep skillet over medium heat. Peel the onion and garlic, chop the onions into small cubes, chop the garlic. Place the onions in the skillet and add the bay leaves, and stir-fry until the onions are tender. Add the garlic and cook for about a minute. Get out the lavrushka. Add chopped beans and tomatoes, cut into quarters. Saute, then add broth, bring to a boil, reduce heat and season with salt, pepper and oregano. Simmer for 10-15 minutes. Serve sprinkled with parsley.
