The main secrets of cooking beans
Beans, in the West better known as the French called vegetable fast food because of the speed of its preparation. If you put the beans in a salad, enough to boil sliced into equal pieces the pods for 3-4 minutes in boiling salted water, rinse with cold water, dry and it is ready to use. If not cool beans, it can apply to garnish with a variety of sauces, such as lemon vinegar, Aioli, or plain soy sauce with sesame oil and seeds. In a thick vegetable soups, like minestrone, green beans lay shortly before readiness. Frozen beans cook without unfreezing.
If you bought fresh beans, prepare it for use, cut out the tough "string" on both sides of the pod and cut the beans into pieces.
A light salad of green beans with walnuts and feta
This simple salad is quite hearty and healthy. It will also appeal to gourmets and dieters, and vegetarians. You will need:
- 300 grams of chopped green beans;
- 3 tablespoons of olive oil;
- ½ Lemon;
- 150 grams of feta cheese;
- 50 grams of shelled walnuts;
- salt, pepper;
- mint leaves.
Boil beans in salted water for 5 minutes until soft, place in a colander to drain excess water, cool under running water. Nuts fry on a dry pan. Put the beans in a bowl, add the crumbled cheese, the crushed nuts, and season with olive oil, salt and pepper, garnish with mint leaves.
The recipe for the side dish of green beans with tomatoes
This simple and elegant side dish you can serve dishes from meat, poultry, boiled and roast fish. You will need:
- 3 tablespoons of olive oil;
- 2 heads of onions;
- 1 Bay leaf;
- 3 cloves of garlic;
- 500 grams of green beans;
- 350 grams of cherry tomatoes;
- 500 ml vegetable or chicken stock;
- 2 tablespoons of herbs of oregano;
- 2 tablespoons chopped parsley;
- salt and pepper.
Oregano is often called the "herb for pizza", but in this dish it is also appropriate and gives a unique Italian touch.
Heat oil in a wide and deep frying pan over medium heat. Onions and garlic peel, onion cut into small cubes, garlic crush. Add the onion to the pan and add the Bay leaf and saute, stirring, until onion is soft. Put the garlic and fry for another minute. Remove the Bay leaf. Add chopped beans and tomatoes, cut into quarters. Sauté, then pour in the broth, bring to a boil, reduce the heat and season with salt, pepper and oregano. Simmer for 10-15 minutes. Serve, sprinkled with parsley.
