Beans are an extremely popular crop found in most of the world. Bean dishes are nutritious, high in calories, rich in flavor and high in protein.
In terms of chemical composition, beans are an excellent substitute for meat. Beans can be prepared in a thousand different ways - most often they are used as a filling for pies, a base for main courses or side dishes, and also added to soups, vinaigrette and other salads. Soup or borscht with beans can be cooked without meat broth - adding the right amount of beans, you will make this dish quite rich in taste even without meat. To make the dish more dense, you can also add mushrooms to the beans. Beans go well with almost all vegetables - tomatoes, eggplants, zucchini, carrots, paprika, celery and asparagus. For dietary meals, you can cook beans by boiling them after pre-soaking (this is a prerequisite). The fact is that beans take a long time to cook, so if you plan to cook a dish of beans, it is better to soak the required amount of beans in the evening. Presoaking the beans will help make the beans soft and will be more heat-treatable. An original bean salad can become a real decoration of the table.
To prepare such a salad, we need 300 grams of beans, one large onion, one large carrot, 150-200 grams of mushrooms (preferably champignons or oyster mushrooms), one large tomato, one paprika, olives, grated cheese, fresh herbs and spices to taste, any vegetable oil for dressing.
• Boil the presoaked beans until tender (this will take at least forty minutes).
• Fry finely chopped onions and carrots until golden brown and stir in the beans.
• Fry the mushrooms; Grate hard cheese on a coarse grater and add it all to the salad.
• Chop tomato, peppers, herbs and olives, add to salad and stir.
• Season the salad with any vegetable oil (soy, olive, sunflower), salt, add spices to taste - and you can serve it on the table.
