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Dishes from red beans recipes are simple. Delicious, hearty and nutritious red bean dishes

Step 1: Soak the beans.

First of all, red beans need to be soaked in cold water overnight. Therefore, you need to start preparing at least a day in advance or in the morning, for example, if you want to fry beans for dinner.

Step 2: Prepare the rest of the ingredients.



Greens need to be washed and very finely chopped with a knife. The same goes for onions and garlic, peel them and chop them into small pieces with a knife.

Step 3: Cook the beans.


Throw the beans soaked the day before in a colander, draining the liquid in which they were soaked, and then pour them into a deep saucepan and add about 1-1.5 cups pure water. Put everything on the fire and cook the beans on medium power until almost cooked. At this stage, in no case do not salt.

Step 4: fry the beans.



You need to salt the beans only at the end of cooking, literally for 5-7 minutes to end. Then you should also pepper and add pieces of onion. Fry everything together. At the same time, the water should evaporate, but if it still remains, then simply drain the excess liquid.
Later 5-7 minutes frying, add garlic and all chopped herbs to the pan.
Keep it all together 1-2 minutes, stirring occasionally.
Remove the roasted red beans from the heat and check to see if you've added enough salt and pepper to the dish.

Step 5: Serve the fried red beans.



Roasted red beans should be served hot, as an independent dish, for lunch or dinner. Garnish the dish with fresh herbs and eat while warm. It is both tasty and satisfying, and contains many useful nutrients. You can add boiled rice or vegetable salad(best of juicy tomato with onion). By the way, waking up after such a dinner is a pleasure, no heaviness in your stomach, and you sleep more peacefully.
Enjoy your meal!

Some housewives add to fried beans walnuts, cilantro, Sun-dried tomatoes and even pomegranate seeds.

On sale and in cooking, there are two products called beans - these are actually ripe fruits, or rather dried grains different varieties and colors, they sell it in this form or canned. The second product is green beans, which are unripe pods of common or asparagus beans, it is sold not only fresh and canned, but also frozen. Traditionally, when discussing how to cook red beans deliciously, mature dry fruits are meant, and green beans are usually discussed in the title.

Beans, unlike many products, do not lose their properties after heat treatment. Its peculiar taste can be distinguished or modified with various seasonings and spices and will please any eater. The only difficulty, or rather inconvenience, is the need for a long soak for swelling before cooking. Canned fruits that keep beneficial features in its original form, successfully help in solving this problem.

What is useful beans

Dry beans are a unique product in their composition, it is the leader in the content of vegetable proteins, up to 24-26%, depending on the variety, and plant protein resembles animal protein and is very easily digested, even easier than animal protein. In addition, it has a lot of fiber, in 100 g almost half of the average daily requirement, vitamins and minerals.

Due to the composition and ease of preparation, beans are an important component in the correct and healthy eating, it is necessary for cores and diabetics, athletes and models. Her love is shown in national cuisines and culinary traditions of Georgia, China and Japan. In our country, the climate is not quite suitable for growing this legume, but its popularity does not decrease from this.

Contraindications

However, people with problems of the gastrointestinal tract and related areas, as well as with diagnoses of gout, arthritis and arthrosis, should include beans in their diet very carefully and in small quantities. The inconvenient features of legumes include flatulence, which is caused by intestinal bacteria that process legume proteins. This should be taken into account when thinking about how to cook red beans deliciously by adding dill, fennel, cloves, anise and fenugreek to dishes with it, which harmonize not only the taste, but also the digestion process.

Everyone should know that it is absolutely impossible to eat raw ripe fruits, they can be poisoned. Therefore, you need to know how to cook red beans deliciously, do not neglect the soaking stage, including in an alkaline solution. Some nutritionists advise to drain the first water after boiling and cook until fully cooked in the second water.

Thus, you can choose the method of preparation, spices and seasonings that will minimize all disadvantages and make it possible to get not only the benefits, but also the pleasure of dishes with beans.

☞ Video plot

How to cook delicious red beans

Beans are indispensable during the fasting period and in the vegetarian menu. In this article, we will discuss how to cook delicious vegan beans without using animal protein and fat in recipes. All the above dishes are quite versatile, easy to prepare and almost do not carry a national flavor, but the famous Georgian lobio and American Idaho soup, which is also often cooked only on water, will be postponed until next time.

How to make bean soup


A feature of red bean soups is the complete absence of potatoes and thickeners, such as starch, semolina or flour, because there is enough starch in the composition of the fruits. Usually the soup is cooked from dried fruits, preferably one variety, then all the grains will cook at the same time. In case of time trouble, thinking how tasty it is to cook red beans, you can also use canned ones. In this case, it is important not to oversalt the soup, because salt is the main preservative. Vegetarian soup beans and the same components can be cooked in different ways and the tastes of these soups will be very different, but the benefits will remain.

Ingredients:

  • 2 cups dry red beans;
  • 1 onion;
  • 1-2 tbsp. l. vegetable oil;
  • 2 carrots;
  • 2 parsley roots;
  • celery root;
  • salt pepper.

COOKING METHOD #1:

Rinse the beans and soak in water for 10-12 hours, for example overnight. If the fruits were bought a long time ago, you should add a pinch of soda to the water and increase the soaking time. When the fruits swell, drain the water, rinse drinking water, pour 2 liters of clean water and put to boil. After 30-40 minutes, put 1 carrot and celery, chopped randomly, into the pan. Cut the onion and fry in oil until translucent, put a second finely grated carrot to it, fry until the carrot changes color. After that, add finely grated or chopped parsley root to the pan, fry together until the parsley softens a little and is saturated with oil. Transfer the fried vegetables to the pan with the beans. Rinse the pan with a tiny amount of hot water and pour it into the saucepan. Boil the soup until the fruits of the legume are ready, remove from heat and grind hot with a mixer-mug in portions and pour it into another pan. Season the soup with pepper and salt, boil, turn off immediately. To sprinkle ready soup parsley.

COOKING METHOD #2:

Wash red beans thoroughly, pour drinking water for several hours (3-5), then boil it in this water until tender. Coarsely chop all the vegetables, put to the beans and cook from the moment of boiling for 2-3 minutes, turn off the heat, immediately chop with a mixer, season with salt and pepper, put on fire. Add oil, mix and cook for another 10-12 minutes, stirring all the time with a polymer or wooden spoon so that it does not burn and stick to the bottom. Oil in this recipe is an optional but desirable component that makes the taste softer, and the soup more harmonious and healthy in terms of composition. Sprinkle the finished thick soup with herbs, preferably celery or parsley.

This soup is usually served as a side dish. garlic croutons or fragrant spicy croutons from white bread, dried in or fried in vegetable oil.

Video recipe

Armenian bean pate recipe

Ingredients:

  • 300 g dry red beans;
  • a head of garlic;
  • a bunch of cilantro;
  • 50 g of walnut kernels;
  • salt pepper.

Cooking:

Rinse red beans, add water and leave for at least 7-8 hours, the easiest way is all night, especially since in some cookbooks suggest soaking the fruits for a day. Drain the water, rinse the beans under running water and cook until completely soft, adding hot water if necessary during cooking. Drain through a colander to drain the water completely. Peel the head of garlic, chop the cloves, finely chop the nuts and cilantro. Mix all the ingredients and grind 3 times with a manual meat grinder or 2 times with an electric one. Pepper and salt the resulting pate, taste and add salt if necessary. Unsalted pâté has the taste of an unfinished dish. Transfer to a bowl, garnish with parsley. Serve with pita bread, from which you can make a roll, or with toasted bread.

To get a richer oily taste, you can fry with 3-4 cloves of garlic until transparent on sunflower oil 1 chopped onion, then add them along with nuts and cilantro to the red beans and chop everything together.

Video recipe

Snacks from colored beans


Ingredients:

  • 1 cup green beans;
  • 1 carrot, beetroot, bell pepper.

INGREDIENTS for dressing, 1st option:

INGREDIENTS for dressing, 2nd option:

  • 1-2 bulbs;
  • red ground pepper;
  • vegetable oil;
  • 2-3 tomatoes;
  • salt.

COOKING METHOD #1:

Soak and boil colored beans traditional way, drain, cool. Boil carrots and beets and cut into cubes in size, like two beans, mix with cooled fruits, put in a salad bowl. Prepare the dressing by diluting the wine vinegar to taste with cold water. Place cumin in a strainer and dip in boiling water for one minute, remove, shake to make glass water, transfer to vinegar. Add grated horseradish to the mixture, no more than 5 tbsp. l., and squeeze the juice from the lemon. Mix everything, pour the vegetables with the resulting dressing, try, salt to taste. Top decompose bell pepper, cut into rings or straws.

COOKING METHOD #2:

Prepare all the components for the snack - clean and cook according to traditional recipes. For dressing, sprinkle finely chopped onion with pepper, fry in a sufficient amount of oil, add salted water and simmer for a couple of minutes. Peel the tomatoes from the skin (scald with boiling water, then pour water from the refrigerator, remove the skin), chop, put to the onion, simmer for 15 minutes, taste and salt to taste. For a spicier flavor, garlic can be added to the dressing. Grind the hot dressing with a mixer-mug. Put the beans and chopped vegetables in a salad bowl and pour over the finished dressing, mix. The appetizer can be served warm.

canned bean salad recipe

The combination of a starchy, slightly dull taste of beans with a fragrant vinegar dressing gives it a special piquancy. By modifying the dressing with different herbs and spices, you can create a whole bunch of salads with different tastes.

Ingredients:

  • 500 g canned red beans;
  • 2 red onions;
  • 1-2 cloves of garlic;
  • 5 st. l. vegetable oil;
  • salt pepper;
  • 1 st. l. granulated sugar;
  • 7 art. l. apple cider vinegar;
  • parsley, cilantro, basil;
  • 2 tbsp. l. capers.

Cooking:

Drain the brine from canned red beans, try, if necessary, rinse with cold drinking water, let it drain well. Chop the onion into strips, finely grate the garlic, fry them together in hot oil, season with salt, pepper and sugar. Let the sugar melt, but be careful not to stick to the pan and burn. Carefully add vinegar to the pan, turn off the heat immediately after boiling, put the beans in the pan, mix and leave to cool slowly until room temperature so that the fruits of the legume are soaked with dressing.

Wash and squeeze a few sprigs of cilantro, parsley and basil through a cloth towel, tear off leaves and herbs, chop, mix with capers. When the beans have cooled completely, transfer to a salad bowl, pour greens with capers, mix. Decorate with sage leaves.

For this salad, you can prepare fragrant vinegar in advance: put a couple of peeled cloves of garlic and hot red pepper, sprigs of purple basil and 1 tsp each into a bottle with a tightly ground cork or screw cap. coriander seeds (cilantro) and cumin (zira) warmed up in a dry frying pan. Pour the mixture apple cider vinegar and put in the corner of a kitchen cabinet or cupboard for 10 days. Other composition having flavor mediterranean cuisine, includes fennel, thyme and one! small sprig of rosemary

Video recipe

How do you cook beans?

Red beans occupy a rather modest place in the modern culinary landscape. Although beans are considered boring and uninteresting to many, they are actually rich in nutrients and very tasty when cooked properly. With a few recipes, you can turn one or two cups of red beans and a few additional ingredients into an excellent meal. And most importantly, it will cheap because beans cost much less meat and some vegetables.

Ingredients

Steps

How to cook dry beans

    Sort and wash the beans. Dry beans are among the most nutritious and affordable foods available at your local grocery store. However, dry beans require some preparation before cooking. First, sprinkle the beans on flat surface and look for shriveled and colorless beans. Remove them, as well as possible small pebbles.

    If possible, let the beans soak overnight. Pour the sorted and washed beans into a large saucepan, fill it with water 2.5 centimeters above the level of the beans and refrigerate the saucepan overnight. During this time, the beans will soften slightly and absorb water. It will expand a little and wrinkle a little, which is quite normal.

    • Although this is not need, it is better to soak the beans if you have time. As a result, the cooking time will be reduced and the beans will cook more evenly. Also, soaked beans are a little easier to digest and, frankly, cause less gas.

  1. Bring the beans to a boil. If you have soaked the beans overnight, remove them from the refrigerator, drain the water, and refill with water 2.5 centimeters above the level of the beans. If you haven't soaked the beans, fill them with water and put them on the stove. Set the heat to high and bring the water to a medium boil.

    • To prevent the water from foaming and overflowing, you can splash a little vegetable or olive oil into it.
    • If you are using garlic, onion, and the other ingredients listed above, add them to the water immediately after putting the pot on the fire.

  2. Lower the heat so that the water comes to a simmer. When the water begins to boil intensely, make a low fire. After that, the water should boil slightly. Lightly stir the beans. Cover the pot with a lid, but leave a gap to allow steam to escape.

    After about an hour, start checking to see if the beans are done. Dry beans are almost always cooked quite well. for a long time. You can stir the beans every 15 minutes or so, but don't expect them to be cooked for less than an hour. After an hour, you can check if the beans are ready: to do this, remove one bean and squeeze it with your fingers (naturally, after it has cooled). Do not eat raw or undercooked red beans. This can lead to a temporary upset similar to food poisoning (see the Tips section below).

    • If the beans are even a little "crunchy", they are not ready. The beans should be completely smooth and soft, almost pasty on the inside.
    • Be patient. Dry beans can be boiled for one to four hours before they are ready. Resist the temptation to turn up the heat, as this can cause the beans to cook unevenly.

  3. When the beans soften slightly, add some salt. As soon as you notice that the beans have started to soften, add a few teaspoons of salt to the water. This will give the beans a nice tangy flavor.

    Remove beans from stove and let cool. Keep stirring and tasting the beans every 10-15 minutes. When the beans are completely softened, they are ready! Remove the pan from the stove and wait for the beans to cool in the water in which they were boiled. After that, serve the beans on the table or put them in the refrigerator with water.

    In a pressure cooker

    1. Prepare the beans for cooking as described above. Except for some minor changes, cooking beans in a pressure cooker (multi-cooker, slow cooker, etc.) is similar to cooking them in a saucepan. Start with the same steps as described above: sort and wash the beans, cover them with water and, if possible, leave them to soak overnight.

      Transfer the beans to a pressure cooker and cover with water. If you have soaked the beans overnight, drain the water, transfer the beans to a pressure cooker and cover with fresh water. Otherwise, simply place dry beans in a pressure cooker and fill it with water about an inch above the level of the beans. In this case, the pressure cooker should be filled less than half.

      Preheat pressure cooker to high pressure. Reattach the lid and place the pressure cooker over medium to high heat. When the pressure builds up in the pressure cooker, reduce the heat so that the pressure remains constant. If you have an electric pressure cooker, just set it to high pressure.

      • If you are adding garlic and other vegetables, put them in before securing the lid.

    2. Expect much faster cooking. Cooking beans in a pressure cooker much faster than in a conventional pan. Most pressure cooker recipes cook the beans for 22-30 minutes. After about 20-22 minutes, you can check if the beans are ready and decide how long to cook them.

    How to cook canned beans

      Check what kind of beans you have: plain or with additives. Unlike dried beans, canned beans are more versatile. Some canned foods contain only "regular" beans and liquid with preservatives. Sauce may be included in other canned foods. Some canned beans contain ready-to-eat beans that simply heat up. Take a look at the label and find out what type of canned beans you bought.

      • If in doubt, take a closer look at the label. Many manufacturers put sample recipes and tips on how best to use this or that product on the jar.

    1. wash simple beans. Simple canned beans are usually filled with a clear, viscous brine. This helps preserve freshness and increase shelf life, but the brine can give off an unpleasant "unnatural" taste. To get rid of the brine, just put the contents of the jar in a colander and rinse the beans under cold water for a few seconds.

      Reheat the beans in a saucepan or microwave. Canned beans are already cooked, so just reheat them before eating. If you have plain beans, after washing, add a small amount of water to the container in which you will heat them. If the beans are canned with a sauce, you can simply reheat them in that sauce. If you are using a microwave oven, be sure to use microwave-safe utensils such as a ceramic or glass bowl, not a metal or plastic container.

      • During the hike, you can warm up the beans with the sauce right in the tin can. Simply open the top of the jar and carefully place it over the fire. The easiest way to do this is if you have a metal grate above the fire. If there is no such grate, you can put the jar on a stone near the fire. Be careful not to get burned.

    2. You can also add plain beans to other dishes. In canned food, already boiled beans are sold, which are easy to use as part of other recipes. If these dishes require boiling, add the beans at the very end so that they do not overcook. In cold dishes, you can add ready-made canned beans.

      • In the next section Here are a few recipes that can use red beans. Unless otherwise noted, both cooked and canned beans can be added.

    Recipe Options

    1. Try to cook red beans with rice . it a traditional dish from the southern states of the USA is healthy, satisfying and tastes great. The proteins and dietary fiber contained in beans are well combined with rice carbohydrates. For a real feast, red beans and rice can be paired with other traditional Southern US dishes such as gumbo, jambalaya, or spicy sausages!

    2. Try making bean soup. Bean soup is delicious, nutritious and easy to make - all you need is beans, water, your favorite vegetables and seasonings. You can also add ham (or ham flavored seasoning) for a traditional flavor, although sausage, chicken, beef, or other meats will also work. There is no "one right" way to make bean soup, so let your imagination run wild! Suitable recipes can be found on the Internet.

      • If you have dry beans, you can boil them almost to full readiness and then add other ingredients to the pot.
      • If you're looking for something new, try adding sliced ​​tomatoes - they go great with just about anything. bean soup. In addition, the tomatoes will turn the grayish water brownish-orange, and this soup will look very appetizing.
      • If you want to get hummus with more rich taste, add some tahini (sesame paste) and lemon juice- these ingredients are part of the traditional hummus. Garnish the pasta with cayenne pepper and parsley before serving.
    • Different types of beans cook in similar ways, so the tips above usually work for black or white beans as well. Cooking times may vary for some types of beans (for example, chickpeas take a very long time to cook).
    • Do not eat raw or undercooked beans. This can lead to food poisoning. Although such poisoning rarely poses a serious danger, it threatens several hours of nausea and vomiting.

Beans are nutritious and useful product which can easily replace meat. It contains calcium, iron, sulfur, ascorbic acid. There is a pod, asparagus, red, yellow, black and white beans. Each of them has its own characteristics that must be considered when cooking. For example, red beans should be soaked for several hours in cold water before cooking. Here are a few basic recipes, thanks to which you can cook red beans deliciously.

Salad with red beans

It will take quite a bit of time to prepare such a salad, as canned beans will be used.

Ingredients:

  • Canned red beans 1 b.
  • Canned champignons 1 b.
  • Onion 1 pc.
  • Carrot 1 pc.
  • Tomato 1 pc.
  • Hard cheese 100 gr.
  • Mayonnaise.
  • Vegetable oil.
  • Salt to taste.

Sequencing:

  • Peel onions and carrots. Grate the carrots into small pieces, cut the onion into small pieces. Fry the onions and carrots in vegetable oil for 3-5 minutes, then add canned mushrooms and continue to fry everything in a pan for another 5 minutes.
  • Mix onions, carrots and champignons with a jar canned beans. Then add chopped tomato and grated cheese.
  • Dress the salad with mayonnaise, then salt it.

The prepared salad can be decorated with herbs and a few pieces of canned mushrooms.

Cook red beans in tomato sauce

Beans according to this recipe have been tried by many. The dish is very tasty and easy to prepare.

Ingredients:

  • Beans 1 tbsp.
  • Carrots 1-2 pcs.
  • Onion 1 pc.
  • Vegetable oil.
  • Tomato paste to taste.
  • Salt, spices to taste.

Sequencing:

  • Soak beans overnight in cold water. Then rinse it and boil until fully cooked. This will take approximately 1 hour.
  • Peel onions and carrots. Grate the carrots on a fine grater and chop the onion. Fry in vegetable oil for 5-7 minutes. Add tomato paste and mix everything thoroughly.
  • Add the prepared beans to the onions, carrots and tomato paste. Mix everything thoroughly and continue to simmer everything in the pan for another 5-10 minutes. 1-2 minutes before cooking, add salt and spices to taste.



How to cook red beans - lobio in a slow cooker

Lobio is a traditional dish Georgian cuisine, which include simple and affordable ingredients.

Ingredients:

  • Red beans 3 tbsp.
  • Onion 1 pc.
  • Tomato paste 100 gr.
  • Garlic 5 cloves.
  • Salt, sugar, spices (khmeli-suneli pepper), cilantro to taste.
  • Vegetable oil.

Sequencing:

  • Soak red beans overnight. During this time, it will be completely saturated with water and will be ready for cooking. Boil beans in salted water.
  • Rinse the peeled onion, cilantro and garlic and then chop.
  • Fry the onion in vegetable oil in a slow cooker until fully cooked. For this, the "Frying" or "Baking" mode is suitable.
  • Mix beans with onions and turn on the "Stew" mode. Beans should be stewed for about 1 hour.
  • Add tomato paste, salt, sugar, spices, garlic and cilantro to taste. Continue to simmer the lobio on the "Extinguishing" mode for another 1-1.5 hours.
  • Decorate the prepared dish with herbs.



Red Bean Pate

Such a dish can be put both on everyday and on festive table. Beans combined with nuts gives the dish a unique and special taste.

Ingredients:

  • Red beans 2 tbsp.
  • Onion 2 pcs.
  • Walnut 100 gr.
  • Garlic 4 cloves.
  • Vegetable oil.
  • Salt, spices to taste.

Sequencing:

  • Soak beans for a few hours and then boil. Pour the remaining broth into a separate bowl.
  • Finely chop the walnuts in a blender.
  • Peel the onion and garlic and finely chop. Fry them in vegetable oil until fully cooked.
  • mix Walnut with onions, garlic, beans. Add salt and spices to taste. Mix everything thoroughly with a blender. The result should be a homogeneous paste.

Bean dishes go well with meat, vegetables and offal, so they can be safely added to an already cooked dish. Nuts, herbs and vegetables can be used as decoration.