Bean and pea dishes

Beans and peas

There are many recipes for preparing dishes from peas and beans. Soups are made from them. They fry cutlets, add them to salads, make side dishes, bake pies with them, and even add them to desserts.

Beans and peas belong to the legume family and have long been known to culinary experts. However, there were times when Europeans perceived beans only as a beautiful ornamental plant, whose green shoots wrapped around white columns, and delicate pink and lilac flowers decorated the porch. It was only in the 16th century in Europe that beans began to be considered as a valuable and tasty product.

Beans and peas (6)

Red bean cutlets with spicy sauce – Polpette di fagioli rossi in salsa piccante
Young peas with ham
Bean puree with ham
Italian style beans - fagioli allitaliana
Beans stewed with sausage
Green beans with tuna

True, Cleopatra knew about the wonderful qualities of beans and used bean powder to whiten and rejuvenate her facial skin. Following her, noble Roman women began to use bean powder.

Today, more than 200 varieties of beans are known, they are divided into two categories: grains and vegetables. Cereals are the familiar white, red and variegated beans, and green beans are classified as vegetables.

It must be said that both beans and peas have completely unique properties and act as one of the most versatile products. Remember, even Esau traded his birthright for a bowl of lentil soup!

First of all, dishes made from beans and peas are notable for the fact that they can cover a person’s need for proteins, iron and amino acids, which a person receives from meat, so they are absolutely irreplaceable for vegetarians.

There are many recipes for preparing dishes from peas and beans. Soups are made from them. They fry cutlets, add them to salads, make side dishes, bake pies with them, and even add them to desserts.

Some people are afraid to eat dishes made from peas and beans, believing that they cause a “revolution” in the stomach. But this is not entirely true; flatulence is caused by coarse legume skins. This can be easily avoided if you soak the beans and peas for several hours before cooking and cook them in fresh water.

Beans and peas go very well with butter, lard and smoked meats, and beans are superior to peas in taste.

Regardless of what dish or recipe you decide to prepare from legumes, both beans and peas require pre-cooking in unsalted water. The secret is simple: in salt water they will boil much longer.

You can speed up the process if you use canned peas or beans, but this advice is not suitable for every recipe.

Green beans cook much faster, only 5-10 minutes, depending on the variety, dishes made from green beans are incredibly tasty, they harmonize perfectly with fish, meat and cheese.

Unfortunately, beans and peas are often forgotten, and completely undeservedly. Avicenna believed that eating beans and peas strengthened the lungs and chest, and modern doctors recommend it for diabetes, atherosclerosis, and rheumatism. Anyone who regularly eats peas and beans strengthens their heart, reduces cholesterol levels, is cheerful and full of energy. Nutritionists recommend dishes made from beans and peas because of their low calorie content, athletes and vegetarians respect them for their high protein content, and we love them for the large number of recipes that allow you to prepare many delicious dishes from beans and peas.

Pea dishes are also good!

The ancestor of all cultivated varieties of peas grew in the Mediterranean region, in India and Tibet, in Asia and from there came to Europe. Pea seeds have been discovered in pile structures dating back to the Early Stone and Bronze Ages.

Peas have a high content of mineral salts and a large amount of vitamins.

An ordinary green pea is a multivitamin tablet. What kind of vitamins does it not contain: B, Bg, C, PP, carotene (provitamin A)! Our body also needs minerals. By eating peas, you can obtain the necessary supply of salts of iron, potassium, phosphorus, etc. Peas, like other legumes, contain substances that have a beneficial effect on atherosclerosis.

All varieties of vegetable peas can be divided into shelling and sugar. Sugar varieties do not have a hard, parchment-like layer in the bean shells. Their fleshy young blades (beans) can be eaten whole, along with their sweet seeds. The shelling varieties are grown for their very sweet green peas, which are shelled from the beans.

Step-by-step recipe with photos and videos

Bean products must be included in your diet because they contain vegetable protein and fiber, which have a beneficial effect on the digestive processes in the body. But that’s not all, legumes also affect other systems, so you shouldn’t forget about these important components.

Personally, I love peas, beans, and their relatives, especially in first courses. Therefore, today I am preparing vegan and vegetarian, as well as lean vegetable soup with beans and peas.

If you are a supporter of traditional nutrition, you can adjust the recipe to suit you. That is, instead of ordinary water, take meat broth, add pieces of boiled meat to the soup and serve the dish with sour cream or mayonnaise. So it’s more filling, higher in calories, and fattier. But this is just a variation, and we are preparing a light and low-fat soup that absolutely everyone can please themselves with! So let's get started.

Place the peas pre-soaked for at least 12 hours in a saucepan with water and cook until half cooked for 10-15 minutes. Don’t forget to remove any foam that appears on the surface of the soup.

Peel the potatoes and cut them into small cubes.

We also cut the peeled onion.

Cut the garlic into slices.

Transfer the ingredients (except potatoes) to a frying pan with vegetable oil and simmer until the vegetables are soft - 10 minutes.

Meanwhile, the peas had already boiled and boiled. Place the prepared potatoes and stewed vegetables into the pan. Stir and cook for another 10 minutes.

At the end of cooking, put the canned beans, bay leaf and soup seasoning into the pan. Salt and pepper to taste.

Cook for another 5-7 minutes, then remove the pan from the stove and leave to steep for 10-15 minutes.

Bean and pea soup is ready! Bon appetit!

Beans, peas and lentils are exceptionally rich in plant protein foods. During fasting, especially long fasting, you should include legume dishes on the menu more often.

Green bean dishes

Green beans with mushrooms

400 g frozen green beans, 200 g champignons or other mushrooms. Large onion, 2-3 large cloves of garlic, 1 tbsp. vegetable oil, spices: bay leaf, anise, basil, dill or parsley, salt.

Fry chopped mushrooms in vegetable oil along with finely chopped onions. When the mushrooms are ready, pour the frozen beans into the pan (no need to defrost) and, without covering, cook until the excess water evaporates. This will take about 15 minutes. Don't forget to stir the beans so they don't burn. Then turn off the stove, salt the dish, add a small pinch of spices and chopped garlic. Cover the pan with a lid and let stand for another 5 minutes to absorb the aroma of the spices. Sprinkle with herbs. Serve green beans as a separate dish. For those who do not fast, after the spices you can add 40-50 g of finely chopped cheese (not grated, but cut into pieces). In a hot frying pan, the cheese will melt and the dish will take on a new taste.

Green bean salad

200 g green beans, 1 fresh cucumber, 1 onion, 2-3 tbsp. vegetable oil, 1-2 tbsp. lemon juice, 3-4 sprigs of dill, salt.

Boil the green beans (do not overcook them), cool. Chop the cucumber and onion, mix with beans, season with vegetable oil mixed with salt and lemon juice. Sprinkle with herbs.

Green beans with pine nuts

500 g green beans, 2-3 tbsp. vegetable oil, 1 tbsp. flour, 2 tbsp. pine nuts, parsley, salt and pepper - to taste.

Boil the green beans, drain in a colander, and let the water drain. Fry the flour in oil, add 3/4 cup of water, let it boil, add chopped pine nuts. Place the beans in the sauce, add salt and pepper and simmer for 5-10 minutes. When serving, sprinkle with herbs.

Bean dishes

Beans in a pot

500 g large white beans, 2 large onions; 3-4 cloves of garlic; 3 red tomatoes or a can of tomatoes in their own juice, 1 green bell pepper, 1/2 cup finely chopped parsley, 2-3 bay leaves, vegetable oil, salt, pepper to taste.

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Soak the beans in cold water overnight, then cook. Drain the water and place the beans in a ceramic pot. Sauté onions and garlic in oil. Add tomatoes, parsley, pepper and cook this sauce for a few minutes, then pour it over the beans. Add salt and pepper and place in the oven. Simmer at moderate temperature for 40-45 minutes. If necessary, add a little water to soften the beans and leave a small amount of sauce. Served hot or cold.

Vinaigrette with beans and mushrooms

203 beets, 200 g beans, 4-5 potatoes, 200 g salted or pickled mushrooms, 2-3 pickled cucumbers, mushroom pickle and lemon juice to taste.

Boil beets, beans and potatoes (all are cooked in separate pans). Then cool the vegetables and cut into small cubes. Place everything in a bowl and mix well. Add finely chopped pickled mushrooms, pickled cucumbers and, to taste, mushroom brine and lemon juice to the vegetables.

Bean and potato salad

1 cup beans, 2-3 potatoes, 100 g green onions, 1-2 bunches of dill, 1 lemon, salt to taste.

Soak the beans, then boil until tender, drain the remaining broth. Wash the potatoes thoroughly and boil them in their skins. Peel the cooled potatoes and cut into cubes. Mix potatoes and beans and sprinkle with finely chopped dill and onion. Salt the finished salad to taste, add a little lemon juice and mix. Serve as an independent or additional dish.

Lenten soups

Bean soup with croutons

2 cups of beans, 1 liter of vegetable broth, onion, 2 carrots, 2 stalks of celery, 2 tomatoes, 3-4 cloves of garlic, chili pepper, salt, pepper, cilantro, white bread without crust, vegetable oil.

Soak the beans overnight in cold water, then drain and place in a pan of water. Bring to a boil and simmer for 10 minutes. Reduce heat, cover and simmer for 2 hours until the beans are tender. Add finely chopped carrots, onions, garlic, chili and broth, bring to a boil. Cover and cook for another 30 minutes. Remove half the vegetables from the pan along with a little broth and puree them in a blender or food processor. Return the bean puree to the pan and add the tomatoes (peeled and chopped) and celery. Simmer for 10-15 minutes until the celery is soft, adding a little water or broth if necessary.

Meanwhile, make croutons. Cut the bread into cubes. Heat the oil in a frying pan with the garlic and add the bread cubes, fry until golden brown, then place on a napkin and dry. Season the soup to taste and add coriander. Pour into a tureen and sprinkle with croutons.

Culinary tricks

When cooking beans and lentils, you should not mix different varieties, as the duration of their cooking may vary.

Lentil soup

400 g potatoes, 1 carrot, 1 onion, 2 cloves of garlic, 300 g mushrooms, 250 g red lentils, parsley, salt, black pepper, bay leaf.

Cut the potatoes into cubes, cover with water and simmer over low heat, adding black pepper and bay leaf. Grate the carrots on a coarse grater or cut into cubes, cut the onion into cubes. Sauté carrots, onions, a couple of finely chopped garlic cloves and finely chopped mushrooms. When the potatoes are almost done, add the lentils and roasted vegetables. Cook until done. Add spices and salt to taste.

Pea dishes

Pea salad

1 cup peas, 2 onions, 3 tbsp. vegetable oil, 3 pickled cucumbers, black pepper, salt, parsley and dill.

Boil the soaked peas in salted water until tender, but do not overcook them. Finely chop the cucumbers and onions, combine all the products, add salt and pepper. Season with vegetable oil. To prepare the salad, you can take canned peas.

Pea porridge with pepper

1 cup dry peas, 2 onions, 1 red bell pepper, 4 tbsp. vegetable oil, salt to taste.

Wash the peas and soak overnight. Then drain the water, put the peas in a saucepan, pour in fresh water so that it just covers them. Bring to a boil, add salt, reduce heat and cook, stirring constantly, until the peas are completely cooked. Cut the onion and pepper into large strips or cubes and sauté until soft. Place the porridge on plates. Place a mixture of onions and peppers on top and serve. You can sprinkle everything with herbs.

Culinary tricks

Before cooking, beans should be sorted to remove foreign impurities and spoiled grains and washed thoroughly; After this, in order for the beans, peas or lentils to cook faster and more evenly, they are soaked in cold water for 3-4 hours.

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Some varieties of lentils available on the market today do not require pre-soaking and cook quite quickly. Before cooking lentils, you should read the cooking instructions on the package.

Beans should not be soaked for too long, especially in a warm room, as this may cause them to sour.

Water after soaking legumes, especially beans, in it acquires an unpleasant aftertaste, so it is drained. Soaked grains are boiled in fresh unsalted water and salt is added only at the end of cooking, since cooking in salted water occurs much more slowly. The hardness of the water has the same effect, especially when cooking beans: beans cook in hard water much longer than in soft water.

Lentil dishes

Lentils with dried apricots

1 cup lentils, 50 g dried apricots, 1-2 onions, 2-3 tbsp. walnuts, 2-3 tbsp. vegetable oil, cilantro or parsley.

Rinse the lentils well, pour in 2.5 cups of cold water and cook for 1-1.5 hours. Soak dried apricots in warm water for 15 minutes. Then finely chop the onion and fry with dried apricots in melted butter. Season with salt and pepper and add to the boiled lentils. Peel the nuts and pass through a meat grinder. Add to the lentils and cook everything for 10-15 minutes. Before serving, sprinkle everything with cilantro.

Lentil and rice salad

1.5 cups brown or green lentils, 0.5-1 cup boiled rice, 0.5 cups chopped celery (or onion), 1 carrot, 1-2 tbsp. finely chopped green onions, 2 tbsp. chopped parsley.

For mustard seasoning: 2 tbsp. Dijon mustard, 1 tbsp. olive oil, 1 tbsp. honey, 1 tbsp. soy sauce and lemon juice, 3-4 tbsp. orange juice.

Boil lentils, sauté carrots and celery, cool. Mix the prepared products in a deep bowl, make seasoning and pour over the salad.

Lentil salad with onions and apples

1 cup lentils, 50-70 g green onions, 1 apple, 1 red onion, parsley.

For dressing: 50-70 ml vegetable broth, 1 tbsp. mustard, 1 tbsp. honey, 1 tsp. horseradish, 1 tbsp. vinegar, 1-2 tbsp. vegetable oil, pepper, salt.

Boil the lentils. Add chopped red and green onions, peeled and diced apple, and finely chopped parsley to the cooled cooked lentils. Mix. Prepare the dressing, pour over the salad, refrigerate for half an hour and serve.

Vegetable casserole

100 g each of cauliflower and green beans, 2-3 tomatoes, 1 sweet pepper, 1 onion, 1 clove of garlic, 2 tbsp. flour, sunflower oil, salt, pepper. (Vegetables can be used frozen.)

Boil green beans and cauliflower in a small amount of water, drain in a colander, and let the water drain. Finely chop the tomatoes. Peel the sweet pepper from the stalk and seeds, cut into cubes. Peel the onion, chop and sauté in oil. Fry the flour in oil, dilute with water until creamy, add onion. Place the vegetables in a fireproof dish, pour the sauce with onions and bake in the oven at 220ºC for 30-40 minutes.

Green Bean Casserole

200-300 g frozen green beans, 5-6 potatoes, 1-2 onions, vegetable oil, herbs, salt, pepper to taste.

Finely chop the onion and fry. Boil the potatoes and mash them well, add onions and herbs to the puree, stir (you don’t have to add onions). Boil beans (or a mixture of any frozen vegetables) for 5 minutes in a small amount of water. Place a layer of mashed potatoes in a greased baking dish, then a layer of vegetables and then a layer of mashed potatoes on top. Sprinkle with breadcrumbs, pour in butter and bake until golden brown over medium heat for 15-20 minutes.

You can serve this casserole with ketchup or mushroom sauce.

Interesting to know

Beans are superior in taste to peas and lentils. It comes in white and colored, with grains of various sizes. Good beans have intact, shiny, large grains that are uniform in color and size.

Good pea grains are large, almost the same size, and their color is white, yellow or green. In addition to peas with whole grains, shelled peas are also sold, in which the grains are split in half and partially freed from the outer shell. Such peas contain less coarse fiber and boil much faster.

Bean pancakes and cutlets

Pea pancakes with apples

4 cups pea flour, 1 cup first grade flour, 15 g fresh yeast, 2 tsp. sugar, 2-3 apples, 3 tbsp. vegetable oil, salt to taste.

Dissolve sugar, salt and yeast in warm water, add sifted pea and wheat flour and mix until smooth. Leave the kneaded dough for 1 hour in a warm place. When the dough has risen, add apples, cut into small cubes, stir and bake like regular pancakes.

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Bean cutlets

400 g beans, 50 g white bread, 1/4 cup milk, 2 eggs, salt.

For the sauce: 20 g dried mushrooms, 1 tbsp. flour, 2 tbsp. crushed crackers, 60 g butter, mushroom broth, salt.

Mix the cooked beans with bread soaked in milk, pass through a meat grinder, add raw eggs, salt and knead thoroughly. Make cutlets from the resulting mass, roll in breadcrumbs and fry in hot oil. Serve with mushroom sauce.

Pea cutlets

400 g yellow peas, 100 g semolina, salt, a little flour, pepper, 1-2 onions, vegetable oil, breadcrumbs.

Boil the peas until tender. Prepare semolina porridge using pea broth at the rate of 100 g of semolina per 250 g of broth. Mash the finished peas well, add hot semolina porridge, a little flour, salt and ground black pepper to taste, onion sautéed in oil and mix everything well (the mass should be quite thick).

Form oval cutlets from the pea mass, bread them in ground breadcrumbs, fry on both sides in vegetable oil and lightly bake in the oven.

Serve hot, pour over the vegetable oil left over from frying the cutlets, and fry a lot of finely chopped onion in it.

There are many recipes for preparing dishes from peas and beans. Soups are made from them. They fry cutlets, add them to salads, make side dishes, bake pies with them, and even add them to desserts.

Bean dishes

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Get rid of diseases, damage, the evil eye; 9 stones Izba.

GRASTIRRA COLLECTION. RUNIC STATIONS. REPOST The post disappeared after the blog was hacked, here is the repost, co.

Protection during work. by Ria Riri Adeliniel Protection during work Pe.

Monetary gift. Becoming Cash Gift.ShadowCat| Becoming

Peas and beans are on the list of the most popular products among housewives due to their high calorie content and beneficial qualities. What dishes can you prepare from beans? The recipes are very varied. It could be pea soup or stewed green beans. Beans are often used as a filling for pies and casseroles. They make great hearty stews and vegetable purees. But, unfortunately, both peas and beans require long-term heat treatment, so any technology for preparing dishes from legumes involves pre-soaking the grains in water for some time. As a result of using this trick, the product quickly acquires the desired softness during cooking. Try making the simplest bean dish – bean stew. The proposed recipes involve the use of different technologies and products.

First bean dish: stewed bean soup with meat

2 cups white beans;
1 onion;
about 300 grams of beef or pork;
2 tbsp. spoons of butter;
3 tbsp. spoons of tomato paste or several fresh tomatoes;
salt, spices and herbs to taste.

Sort the beans and soak for 5-10 hours.
Cut the meat into medium pieces, add cold water (3-4 liters) and bring to a boil, skimming off the foam. Reducing the heat, simmer the meat broth for 30-50 minutes (depending on the hardness of the product).
Drain the beans and pour them into the boiling soup.
Cut the onion into cubes and fry until light golden brown. Pour tomatoes or tomato paste, slightly diluted with water (1:5) through a meat grinder, into the frying pan and let the mixture simmer for 5-10 minutes. Then place the roast into the boiling broth and add salt to taste. If desired, you can add potatoes to the dish, slightly reducing the indicated volume of beans.
After 30-40 minutes of boiling, taste the grains for softness. If necessary, continue cooking until the beans are done.
Season with spices and herbs.

A simple recipe for delicious pea soup with canned beans, celery and chili peppers

Hello, dear friends!

Today I will introduce you to another simple recipe - a recipe for soup with peas, canned beans, celery and chili peppers. It is better not to remove chili pepper from the recipe, even if you cannot eat spicy food. If you like it spicy, add more red pepper. Those who don’t like it will add a little. Then the soup will not be spicy, but will acquire an interesting taste.

So, here's the recipe.

The recipe is for 3 liters of soup.

Products:

Chicken 1/2 fillet
Onions 2 pcs
Carrots 1/2 pcs
Celery stalk 1-2 feathers
Peas 150 g
Canned beans 150 g (if there are more beans in the can, you can add more)
Potatoes 1 piece
Garlic 2 cloves
Chili pepper 2 mm (if hotter, then up to 1 cm)
Green cilantro 3 sprigs or a set of greens a pinch (fans - more is possible)
Sour cream 50 g, optional without sour cream
Vegetable oil 50 g
Sea salt (regular salt is fine) and pepper mixture to taste

In this recipe, the broth itself is not important; it fades into the background. Therefore, 5 minutes after the chicken boils, add peas and salt to the broth.

If you wish, you can first bring the chicken to a boil in a small amount of water (just covers the chicken), drain the water, then pour in the required amount. In the first 5 minutes of boiling, almost all the “harm” from the chicken will disappear. Then the broth will be clear. But, I repeat, this is optional.

It is better to pre-soak the peas so that preparing the soup itself takes little time. It is better to soak for a day, half a day.

Pour about 1.5-2 liters of water into the pan.

Along with the peas, add beans to make them boil better, and one peeled onion. After 20 minutes, this onion will need to be pulled out and thrown away. This will be the end of her role.