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How to cook spicy beans. Spicy pickled green beans

Excess consumption of animal proteins has the same negative effect on the body as smoking 20 cigarettes a day. This conclusion was reached by American researchers who studied high-protein diets and their effect on humans.

Scientists have been monitoring the diet of several thousand people and their state of health for 20 years. As a result of observations, it was found that regular excess intake into the body (and primarily due to such amino acids as methionine and tryptophan) in people aged 50-65 years increases the risk of premature death by 75%. A high-protein diet significantly increases the likelihood of developing cancer and diabetes, and cancer deaths quadruple. Such a negative dependence was not observed when eating a moderate amount of animal protein (no more than 20-30 g per day) and vegetable proteins (nuts, seeds, legumes, cereals).

As for people over 65 years of age, at this age, moderate and even high consumption of animal proteins (mainly through eggs, fish, dairy products), on the contrary, contributed to better health and increased life expectancy. True, the risk of developing diabetes at this age also increased with a high-protein diet. But the incidence of cancer in older people over 65 does not increase with increased consumption of animal proteins.

In addition, American researchers tested the effect of individual amino acids on the aging process of cells and the frequency of mutations. When growing a cell culture in the presence of increased amounts of tryptophan, leucine and histidine, a decrease in cellular defense, increased DNA damage and accelerated cell aging were found.

Animal studies have shown that a low level of animal protein in the diet helped not only in the prevention of cancer. It has been established that in rodents with melanoma and malignancy, nutritional correction with a significant decrease in protein in the diet weakens the progression of the disease, and in some cases stops its development.

What conclusion can be drawn from the results of the study? In an adult, it should be approximately 1800-2500 kcal and 10% of it should be provided by proteins, 20% by fats, 60% by carbohydrates. At the age of 17 to 65 years, the daily intake of proteins in the body should be approximately 0.7-0.8 g per kilogram of body weight, and over the age of 65-70 years - 1.0-1.1 g / kg. And this is quite enough. But a high-protein diet, when the above figures are much higher, with long-term consumption significantly increases the risk of developing malignant tumors, diabetes and accelerates the aging of the body.

You can read about the protein content in individual products. To make it clearer, let me give you a specific example. If a person weighs 60 kg, then he needs to consume 0.7-0.8 g of protein per kilogram of weight per day, that is, approximately 42-48 g. Of these, about 50% will be animal protein (20-25 g). This amount is contained in 100 g of meat or fish, cheese or cottage cheese, in the protein of two eggs. The rest of the protein (another 20-25 g) will come from bread and porridge, nuts, seeds and legumes. So it turns out that to provide the body with protein, it is enough to eat a piece of meat or fish (50 g) + 30 g of cheese or 50 g of cottage cheese + 1 egg + a bowl of porridge per day. But Ham or , steaks and steaks at daily use health is definitely not added. Think about what is more important to you - the fleeting pleasure of food with a high-protein diet or health and?

Src="/380/2013_3/tushenaja-fasol-ostraja/tushenaja-fasol-ostraja-2-280pech.jpg" alt="(!LANG:1) First wash and pour beans cold water. Leave to swell for 1.5 hours. After the water is drained and re-fill the beans with water, cover with a lid and leave at room temperature swell for 12 hours. When the beans are swollen enough, you can start cooking them. It should be cooked over medium heat until half cooked and constantly monitor so that the beans are not overcooked, remain whole.
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1) First wash the beans and pour cold water over them. Leave to swell for 1.5 hours. Then drain the water and refill the beans with water, cover with a lid and leave to swell at room temperature for 12 hours. When the beans are swollen enough, you can start cooking them. It should be cooked over medium heat until half cooked and constantly monitor so that the beans are not overcooked, remain whole.

Src="/380/2013_3/tushenaja-fasol-ostraja/tushenaja-fasol-ostraja-3-280pech.jpg" alt="(!LANG:2) spices: black and white ground pepper, black peppercorns, red ground pepper, allspice, coriander, mustard grains, suneli hops, bay leaf. We also pour it with vegetable oil - quite a bit.
"width="280">2) Now let's prepare the carrots with spices. The carrot is rubbed on a grater. Then spices are added to it: black and white ground pepper, black peppercorns, red ground pepper, allspice, coriander, mustard grains, hops -suneli, bay leaf We also pour it with vegetable oil - quite a bit.

Src="/380/2013_3/tushenaja-fasol-ostraja/tushenaja-fasol-ostraja-5-500pech.jpg" alt="(!LANG:4) Add the beans to the vegetables along with the liquid that formed during cooking. Pour with water to cover by 2 cm. As soon as the stew boils, salt to taste and then simmer until tender over low heat.
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4) Add the beans to the vegetables along with the liquid that formed during cooking. Pour in water to cover by 2 cm. As soon as the stew boils, salt to taste and then simmer until tender over low heat.

Moreover, they require cooking, as they contain toxins that are destroyed even with fast cooking.

In this article, we bring to your attention recipes for beans. You can not only get step by step instructions, but also see photos of bean dishes, namely: vegetable soup with beans, curry and stewed beans with vegetables, spicy beans and many others.

cooking beans

Before you start cooking the beans, cut off the tops and tails, remove the veins from the edges of the valves. Cut into thin strips or diagonally. The chunks will take longer to cook, but won't fall apart when fried quickly. Those beans that do not cut well will not be required in bean recipes - they will have to be thrown away, because they will remain tough after cooking.

Use a few tips that are basic to all bean recipes.

Steamed multi-flowered beans.

Steam or boil in lightly salted water for 4-7 minutes depending on harvest time and softness of the beans.

Frying with constant stirring.

Cut the pods diagonally into 1 cm pieces. Fry in vegetable oil over high heat for 3-4 minutes until golden but slightly harsh. Salt, pepper.

Boiled multi-flowered bean seeds:

Boil fresh seeds in water for 3-4 minutes until soft.
Boiled dried seeds
Soak overnight, change water. Cook over high heat for 10 minutes, then another hour over low heat until soft.

Multicolor Bean Recipes with Photos

Bean stew with vegetables.

Great as a side dish with fried chicken and lamb chop. Bean stew with vegetables can be served even with meaty fish.

For 4 servings:

1 bulb
3 art. spoons of olive oil
1 clove of garlic
500 g beans
4 large tomatoes
salt, black pepper

Lightly sauté the chopped onion in half the oil over low heat until soft but not discolored. At the last minute, add minced garlic.

Cut the beans into thick pieces and quickly fry in the remaining oil for 15-20 minutes, stirring constantly. Add peeled tomatoes and some water. Season with salt and pepper, stirring constantly, bring to a boil and let simmer until the beans are soft.

Curry with multiflowered beans and sweet potatoes

Curry with beans indian dish(vegetable side dish or light dinner if served with naan bread).

For 4 servings:

1 st. a spoonful of vegetable oil
2 hot peppers Chile
4 garlic cloves
piece of ginger 2.5 cm long
1/2 teaspoon fennel seeds
1 teaspoon each of ground coriander, turmeric and garam masala (Indian seasoning)
1 sweet potato
300 g beans
200 ml coconut milk

Heat the oil over medium heat in a deep frying pan and stir-fry the chopped chili, garlic, ginger, fennel and spices until softened and fragrant.

Add diced sweet potato, beans, stir, pour coconut milk. Stir again, cover and simmer for 15 minutes on low heat.

Remove the lid and let it simmer for another 10 minutes. Make sure the vegetables are soft and serve.

Recipe for vegetable soup with beans

In vegetable bean soup, you can change vegetables, replacing one with another, but in the same quantity and of the same type. This soup is more like a broth than a thick stew. Red pesto in this recipe vegetable soup with beans can also be omitted, but it makes the taste more interesting.

For 4 servings:

1 large onion
2 tbsp. spoons of olive oil
2 carrots
2 celery stalks
150 g bean pods
1 zucchini
1 l vegetable broth
100 g pasta (curly pasta)
100 g green beans, fresh or canned
salt, black pepper
2 tbsp. spoons of red pesto

Lightly sauté the chopped onion in oil over low heat for 5 minutes until soft but not discolored. Put the chopped carrots and celery there and fry, stirring, for another minute. Then put the chopped pods and zucchini, pour the broth, put pasta and flacon beans.

Bring to a boil and cover with a lid. The soup should simmer for about 20 minutes until the vegetables are tender. Add salt and pepper. Serve with a little pesto on each plate and stir it around.

spicy bean recipe

For 4 servings:

400 g beans
5 stalks of onion
3 art. tablespoons of vegetable oil
2 cloves of garlic
salt, black pepper
1/2 teaspoon cayenne pepper
1 teaspoon cumin (zira)
1 teaspoon ground coriander juice of half a lemon

When cooking spicy beans, cut the bean blades into thick pieces, cut the onion diagonally and fry everything in oil, stirring constantly, over high heat for 2 minutes. Add minced garlic, salt, pepper and spices, reduce heat to medium and stir for 3 more minutes. Also, the recipe for spicy beans provides for the presence lemon juice- a minute after adding it, the dish can be served on the table.

I want to offer a recipe for cooking beans, which I use more often than all other options. Beans are a very capricious product. To be honest, I translated it a lot until I learned how to cook correctly and tasty.

It is important that the beans do not boil, do not crack and remain whole during the cooking process. At the same time, it should be soft and juicy. The proposed recipe is the basis of all the dishes that I cook from beans. I cook it exactly as described in the recipe.

I note that the beans should be salted only at the end of cooking, but not during the primary cooking. This not only affects the taste, but also appearance finished beans. As for, I advise you to choose them according to your own taste. I like when baked beans it turns out sharp.

Cooking steps:

2) Now let's prepare the carrots with spices. Carrot rubbed on a grater. After that, spices are added to it: black and white ground pepper, black peppercorns, red ground pepper, allspice, coriander, mustard grains, suneli hops, bay leaf. We also pour it with vegetable oil - quite a bit.

Ingredients:

Beans 500 g, onion 3-4 pieces, carrots (large) 2-3 pieces, vegetable oil 50 ml, spices and salt to taste.

The green bean is one of the many useful products. In addition to the fact that this vegetable is great for stewing vegetable dishes, asparagus can still be marinated. Today we invite you to cook spicy pickled green beans. It is for spiciness that we add hot ground chili and plates of fragrant garlic. A generous handful of fragrant greens in this recipe is very appropriate, it gives the appetizer a fresh summer touch. We cook the classic marinade, based on pure water with the addition of a small amount of vinegar and spices.

spicy pickled black Eyed Peas perfect for savory fats meat dishes. It can also be added in small amounts to various salads. If you are not a fan of spicy savory dishes, replace chili with dry bell pepper. In this version, the snack is also very fragrant and tasty.

Ingredients

asparagus beans 200 g
hot ground chili 7 g
parsley, dill 40 g
black peppercorns 6-7 pcs.
garlic 3 cloves
bay leaf 2 pcs.
water 500 ml
salt 2 tbsp. l.
vinegar 2.5 tbsp. l.
thyme 3 sprigs

How to cook spicy pickled green beans

If you are using frozen green beans, let them thaw first. Cut the beans into small pieces, place in a ladle, fill with water. Send the container to the stove, after the start of the boil, cook the beans for exactly four minutes.
Now drop hot vegetable into a bowl of ice water. Such a manipulation will allow the beans to remain in their original form, retain their color and all useful substances.
Drain the iced bean pods on a kitchen towel and dry the beans.
Now prepare the fragrant marinade. Pour a norm of water into the container, throw in thyme sprigs, bay leaves, black peppercorns, and do not forget to add salt.
Immediately add a dash of vinegar. Simmer the marinade over low heat for 7-8 minutes, then set it aside and let cool slightly.
In the meantime, rinse the greens under a stream of cool water, dry. Finely chop, and chop the peeled garlic cloves into thin plates.
Put some beans on the bottom of a clean jar, sprinkle hot chili literally a pinch.
Top with a generous handful of herbs and garlic flakes.
Fill the jar with beans and spices to the top.
Pour the cooled marinade up to the edges of the container. Cork the jar and send it to the refrigerator shelf for three days.