Beans are one of the most ancient cultivated plants. These beans are especially rich in protein, calcium, iron, potassium and other trace elements that are easily absorbed by the body. Beans are used to prepare soups, side dishes, salads and snacks.
It is necessary
-
- For the bean stew:
- - 1 cup of beans;
- - 3 potato tubers;
- - 1 onion;
- - 1 tomato;
- - 1 bell pepper;
- - 1 carrot;
- - vegetable oil;
- - salt and spices to taste.
- For the green beans stew:
- - 1 kg of young green beans;
- - 4 cloves of garlic;
- - 2 tbsp. tablespoons of flour;
- - 6 tbsp. tablespoons of vegetable oil;
- - 200 g sour cream;
- - 1 teaspoon of paprika;
- - salt to taste
- some vinegar.
Instructions
Step 1
Rinse the beans and soak the beans for 5 to 10 hours in cold water. Raw beans contain the glycoside fazin and phaseolunatin - substances that can cause poisoning in the body. But harmful substances are destroyed by soaking and heating. Oligosaccharides also dissolve in water, which cause increased gas formation and impair digestion. In addition, soaking the beans softens and cooks faster.
Step 2
Drain and pour boiling water over the beans. Cook over low heat for about an hour and a half until tender. At the same time, make sure that the water is constantly boiling. Low boiling temperature is dangerous due to insufficient heating of the beans, because of which the harm from toxic substances will only increase. The beans should double in volume after boiling.
Step 3
Grate the carrots on a coarse grater. Cut the pepper into strips and finely chop the onion. Cut the potatoes and tomatoes into small cubes. In a skillet with thick sides, fry the onions and carrots in vegetable oil. Add tomato and pepper and cook for a few more minutes. Then add the cooked beans and potatoes. Pour in boiled water so that it completely covers the vegetables. Reduce the heat to a minimum and simmer for about half an hour until tender. Then salt, add spices and leave on fire for another 5 minutes.
Step 4
Garnish the stew with green beans. Wash the pods, shake off the water, peel off the veins. Cut the long pods into pieces about 2 cm long. Pour 1.5 liters of water into a saucepan and add the beans. Season with salt, add crushed garlic and paprika. Bring the beans to a boil. Then close the lid and simmer for about half an hour.
Step 5
Prepare the sauce. Fry the flour in vegetable oil until light brown. Cool, add sour cream, a few drops of vinegar and stir. Pour half a cup of the hot broth in which the beans were cooked into the sauce and stir until smooth. Add the prepared dressing to the boiled beans and simmer for 3 to 4 minutes until thickened.
