How to cook dishes of green beans

Beans, unlike grain, began to eat relatively recently – in the XVII century in Italy. Gardeners are not allowed to ripen the fruits and harvest when pod was a very young, tender and juicy. Were subsequently bred a special sort of beans, where valuable fruit was the pod, not the seeds-the beansare active. Beans has all the advantages of grain – contains a lot of protein, vitamins, fiber, but it is lower in calories than their grain counterparts. Therefore, it is often used in different diets, it beneficial for diabetics. Offer a salad of green beans and mushrooms unusual. It must be eaten hot - then you can feel the extraordinary taste combination of the crunchy beans and tender mushrooms.

You will need

- 500 g fresh or frozen green beans
- 400-500 grams of mushrooms
- 2-3 cloves of garlic
- 1-2 tablespoons vegetable (preferably olive) oil
- lemon juice
- salt
- balsamic vinegar (optional).

Instruction

Wash the mushrooms, dry them with a napkin or paper towel. Slice fairly coarsely.

Wash fresh green beans, trim the ends. If the pods are too long, cut them in half. Pour a little vegetable oil on a hot pan – just a little bit, put the prepared fresh green beans. If you use frozen beans, then in any case, do not defrost it and wash, put it immediately on the hot pan.

To the beans add the chopped mushrooms and cook it all on low heat until mushrooms and beans are browned. Then don't miss a very important point – not Iriarte beans, make sure that it does not become hard. The finished beans should be slightly soft but remain crunchy. Mushrooms deep fry.

Miss 2-3 cloves of garlic through the frog or RUB on a small grater, add to hot fasolino-mushroom mixture. Squeeze a few tablespoons of lemon or add balsamic vinegar. Mix everything carefully. Serve the salad definitely hot.

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