Recipes for side dishes made from beans and legumes. Dishes and side dishes from cereals, legumes and pasta Side dishes from cereals and pasta

Baked pudding

Steam pudding

Casseroles, puddings, cereals

Casseroles are prepared from various viscous or crumbly porridges, to which fat, eggs, and sugar are added. They can be sweet or unsweetened, with cottage cheese, pumpkin, fruits, and vegetables. Vanillin is added to sweet casseroles. The prepared mass is laid out in a 2-3 cm layer on baking sheets, brushed with egg and sour cream and baked in the oven. Serve hot with butter, sour cream or fruit sauce.

Krupenik is a type of casserole made from buckwheat or wheat porridge. The prepared crumbly buckwheat porridge is mixed well, seasoned with grated cottage cheese, sour cream, raw eggs, sugar, butter and salt and mixed well again. The prepared mass is spread on a baking sheet in a layer 3 cm high, leveled, sprinkled with melted butter, greased with sour cream and baked in the oven. Served with butter or sour cream.

Puddings are also prepared on the basis of crumbly or viscous porridges, but they contain more sugar, fat and eggs. Another essential component of puddings is whipped whites, which are added separately. As a rule, puddings are prepared in molds. They are steamed or baked.

Ready-made crumbly semolina, rice or millet porridge with raisins is combined with cold milk and yolks mashed with sugar, everything is mixed, whipped whites are added and mixed again. The resulting mass is laid out in prepared forms and steamed until cooked.

Prepared on the basis of viscous porridges. The same products are put into rice, semolina, and millet porridge as in steam pudding, whipped whites are added, the mass is laid out in molds and baked. The finished pudding is removed from the molds, cut into portions and served with fruit sauce.

To prepare pudding with canned fruit, use portioned pans. The mass is laid out in frying pans, sprinkled with sugar, and burned using a special gas burner until golden brown. The pans are placed in the oven for a few minutes. When served, the pudding is decorated with slices of canned fruits and berries and topped with a sauce made from pureed dried apricots and sugar.

To prepare side dishes and dishes, beans are first boiled without adding salt until soft. To improve the taste, aromatic vegetables (parsley, carrots, celery and onions) are sometimes added. Boiled legumes are served hot with the addition of fat, or sautéed onions, or smoked meats. Boiled beans, peas, and lentils are also seasoned with various sauces: red, tomato, sour cream. In addition, various purees are prepared from legumes.

As you know, the word “beans” usually refers to any fruit of the legume family. Some of them are of enormous nutritional value for all mankind and have been used in cooking since ancient times. So, beans are supposed to be served for lunch. The cooking recipes are very different. Which ones should we take into service? And which ones will be most beneficial for health? Let's figure it out.

A little about beans

Doctors and nutritionists have long been talking about the benefits that this product brings to the body. Peas and lentils, beans and soybeans, chickpeas and peanuts (yes, they're not nuts at all!) and some other legumes are known for their fiber content. In addition, this is the best source of vegetarian protein that is available: it is cheap and (which is important, for example, for ideological vegetarians) you do not need to kill any animals to obtain protein food.

The nutrients found in legumes lower cholesterol levels, normalize blood pressure, and prevent the risks of developing heart disease and such an insidious disease as diabetes. Thanks to the fiber of the product, you feel full for a long time after eating. In addition, this is the best food option for those losing weight. In this article we will look at only a few recipes for cooking beans, although in fact there are a great many of them. In addition, this ingredient allows you to show culinary imagination and experiment - in general, a godsend for beginning “home cooks.”

Almost all legumes (excluding legumes, fresh versions of the product) require pre-soaking. It is best to do this at night (if, for example, you are going to prepare a dish in the morning), for 8-12 hours. Some legumes, such as chickpeas, require soaking for 4-6 hours. And if the product is “correct,” then during this time internal processes that promote germination are activated in it. But it doesn’t matter if you have small sprouts: sprouted chickpeas or regular peas in this form are even healthier, and can be safely used in bean recipes. The procedure itself looks quite simple: pour the beans into a suitable container and fill with cold water so that it covers them. After the specified time, drain the water and wash the peas.

Veal stewed with beans

This dish can be described in two words: “nothing complicated,” since among the step-by-step recipes for cooking beans, this one is one of the easiest. Here we will need fava beans (they are also fava beans, garden beans or Russian beans - they are so wide and flat in appearance) - a glass. But if you don’t have them on hand, you can replace them with round beans, beans, and even lentils. However, you should remember that different legumes have different cooking times, so be sure to take this into account. We also use: veal - 1 kilogram, a couple of onions, a head of garlic, spices and a mixture of peppers, salt, a little olive or sunflower oil. And for taste - half a glass of dry sherry (or just table white wine).

Let's cook simply!

Take a large cast iron cauldron (or a frying pan with high edges) and heat a couple of large spoons of vegetable oil there. Place the veal meat cut into pieces there and fry it on different sides until brownish. Transfer the meat to a separate container.
Pour the remaining oil into the same frying pan, add the onion chopped into half rings and fry, stirring, until semi-soft. Then add the fried meat to the onion and mix well.
Add bay leaves (2-3 leaves), crushed garlic, spices and sherry (or dry white). Salt and pepper. Over high heat, bring the whole mixture in the frying pan to a boil, cover with a lid and simmer over low heat for half an hour.
Then place the prepared soaked beans in a container with the meat. Simmer for another half hour (until the beans are ready).
Finely chop fresh herbs. Before serving (in portions), sprinkle the veal and beans with chopped herbs: cilantro, parsley, dill, onion.

Pasta with beans

Another “standard” recipe for cooking beans. We will need: a pack of small pasta (preferably from durum wheat), one and a half glasses of beans, fresh herbs, a little olive oil, a glass of grated hard cheese (preferably Parmesan), a little lemon zest, spices and pepper and salt to taste.

Cooking instructions

Boil the pasta in salted water in a saucepan until tender (cooking time is usually indicated on the package).
Boil the beans, soaked in advance, until tender. By the way, for this dish you can also take beans canned in their own juice (only then you need to rinse them in running water, and there is no need to cook them).
During the last few minutes of the pasta cooking, add the beans to the pot with the pasta. Place the mixture in a colander, allowing excess water to drain.
Transfer from the colander back to the pan where everything was cooked.
Add chopped parsley, green onions with butter, grated Parmesan and lemon zest, salt and pepper. Mix all this thoroughly and let it stand for a while under the lid.
Serve the dish hot, in portioned plates - piping hot.

Black beans

The whole world has long appreciated black beans. Recipes for preparing this product are quoted in the East. By the way, the protein of this plant is very close to its animal varieties. It contains a lot of vitamins (A, E). Black beans are especially popular among the Japanese. Here they are used to prepare many different products with a slight taste of roasted peanuts, grind them into flour, and make the national dish - tofu. Attention: dried seeds require long-term soaking before cooking (up to 24 hours).

The easiest recipe for cooking black beans is with rice. This is a common but very tasty Japanese dish. To prepare it, you need to take boiled black beans with rice in equal proportions (for example, a glass of rice - the unpolished version works very well - and a glass of legumes), then salt, pepper, add butter, seasonings - that's all! We cook the beans for about an hour, and the rice for half an hour (we prepare the ingredients in separate containers and then mix).

Fresh beans. Cooking recipes

There are also quite a lot of them in cookbooks of various peoples and countries. We now bring to your attention the simplest recipe for making green beans.

We wash the young green beans thoroughly, cut off the pods on both sides and place them in a saucepan with boiling water (slightly salt them first).
Cook over low heat, covered, for a quarter of an hour (until the product is soft).
Drain the water, melt a piece of butter and mix with the pods.
Sprinkle with freshly ground black pepper and sprinkle with the juice of half a lemon. You can also serve it on the table!

Recipes for cooking beans for the winter

In the same way (see the first preparation point in the previous recipe) you can prepare this vegetable protein for the winter. When properly preserved, it retains its beneficial properties for a long time. Here the bean pods need to be boiled until half cooked and rolled into jars (you can also use tomato sauce) - traditionally sterilizing the containers and pasteurizing the product. You can also use beans, since they are most popular in canned form in our latitudes.

Already in ancient Rus', legumes were the main food of people, before potatoes appeared. It is impossible to clearly say where they came from, since evidence of their use in ancient times is received all over the world. Legumes were also found in the tombs of the pharaohs.

Peas, soybeans, lentils, beans - a lot of things are cooked with them. You can cook pies, make side dishes, boil and stew. Legumes can almost completely satisfy people's needs for carbohydrates and proteins. Not everyone knows how to cook them. They often don't turn out very tasty. Particularly beans. In most cases, it needs to be pre-soaked for up to 12 hours; they even say that it’s a good idea to do this in the cold.

This procedure can also be transferred to beer. It is important to correctly combine legumes with the rest of the ingredients of the dish. Using beans as an example, they are best combined with lamb. Although the tastes are not always the same. You can find the correct and proven combination in the site’s recipes.

“Garnishes from legumes” - the best recipes

For this dish you need to take green beans and young green peas. The creamy sauce with which the beans are served has a pleasant sourness and rich herbal aroma.

Green peas, green beans, butter, wheat flour, vegetable broth, dry white wine, cream, herbs, freshly squeezed lemon juice, lemon, salt...

I cooked pollock, but any fish can be cooked on a vegetable bed with beans. Very tasty, fish with vegetable side dish. Instead of beans, you can use young beans.

Pollock, green beans, bell pepper, onion, tomatoes, seasoning, lemon, flour, vegetable oil, salt, herbs, parsley, dill, lettuce

Soybeans are very healthy; you can cook salads, first and second courses with them. I add blanched soybeans, cheese and capers to this vegetable salad.

Soybeans, olive oil, freshly squeezed lemon juice, garlic, salt, ground black pepper, cucumber, tomatoes, parsley, ricotta cheese, feta cheese, capers

A good tasty summer soup made from beans and fresh vegetables. It will be especially tasty if cooked in chicken broth.

Chicken, bay leaf, black peppercorns, allspice peas, potatoes, green peas, beans, carrots, carrots, onions, butter, salt...

Young mutton (lamb) is delicious in its simplest form. In this recipe, rack of lamb is baked with rosemary and beans are cooked with mint. Lamb with rosemary and original mint garnish is a wonderful dish, try it.

Lamb, olive oil, rosemary, sea salt, ground black pepper, vegetable broth, red currant jam, beans, white beans, mint leaves

Vegetable stews cooked in a slow cooker always turn out more tender and juicy than those cooked on the stove.

Soybeans, sweet potato, carrots, rice, vegetable broth, garlic, powder, cumin, ground ginger, coconut milk, cilantro, cashew nut

A colorful appetizer of soybeans and avocado made with pesto sauce, onions and spices. You can serve this snack with toasted slices of bread, chips or pita bread.

Soybeans, avocado, onion, lime juice, pesto sauce, salt, ground black pepper, tomatoes, pita

Delicious fish soup is prepared with the addition of garden beans and spinach.

Cod, beans, spinach, potatoes, onions, garlic, milk, cream, olive oil, nutmeg, chives, salt, ground black pepper, bread, olive oil

This dish is very common in Arab countries. Great for vegetarians! Made from beans or chickpeas, seasoned with aromatic spices! Fried bean cutlets will please many people and add variety to your table!

Beans, chickpeas, onions, herbs, cumin, flour, vegetable oil, yogurt, sour cream, cucumber, garlic, salt, pepper

I prepared my favorite egg noodles with mushrooms, vegetables and bean sprouts - it turned out to be a very tasty vitamin cocktail.

Noodles, sunflower oil, chicken fillet, garlic, red bell pepper, shiitake mushrooms, green onions, sprouts, soy sauce, sesame oil

While the pieces of meat are baking in the oven, you prepare a sauce from tomatoes with beans or peas. The recipe is simple. You can speed it up if you use ready-made tomato sauce instead of tomatoes.

Pork, olive oil, oregano, onions, garlic, tomatoes, beans, green peas, parsley, sea salt, ground black pepper

Lentils and soybeans are cooked with tomatoes and aromatic spices.

Lentils, green beans, olive oil, red onion, garlic, canned tomatoes, lemon juice, parsley, mint, salt, cumin, ground red pepper...

This thick soup of beans and vegetables was traditionally eaten by the Berbers during the cold winter in the Atlas Mountains (where semolina porridge, by the way, originates). And today, chickpea and lentil soup is a favorite main dish, served in restaurants and cafes along with sweet, spicy honey buns.

Lentils, chickpeas, beans, canned tomatoes, broth, onions, ground ginger, ground turmeric, ground cinnamon, saffron, powdered sugar, cilantro, salt...

To prepare this unusual salad you will need spinach, sweet potato, couscous, soybeans and feta cheese.

Couscous (couscous), sweet potato, soybeans, spinach, feta cheese, water, lime, olive oil, basil, ground black pepper, salt, green onion

The vegetables for this salad are stewed for just a few minutes, which allows you to preserve almost all their beneficial properties and appetizing appearance.

Asparagus, green peas, beans, lettuce, green onions, butter, garlic, tarragon, salt, ground black pepper

To prepare beef in honey sauce, you need to fry the beef with vegetables and prepare the sweet sauce separately. Serve fried beef with vegetables and rice.

Long grain rice, sauce, rice vinegar, pineapple juice, honey, garlic, ginger, salt, beef tenderloin, brown sugar, olive oil, red pepper...

This chocolate pie is made with bean pastry and coconut oil. The taste of the pie is very unusual, the beans cannot be recognized. This pie will appeal to those who are on a diet, because it does not contain a single gram of flour.

Canned beans, coconut oil, cocoa powder, eggs, baking powder, soda, water, sugar, sugar, vanilla extract, salt, coconut oil, cocoa powder...

Millecosedde is a typical dish from the Calabria region of Italy. Soup with pasta, legumes and vegetables. The name of the dish comes from the Italian mille cose, which means “a thousand things” - or all the products present in the house in winter.

Lentils, chickpeas, beans, beans, white beans, dried peas, pasta, chili peppers, celery stalks, garlic, onions, mushrooms, carrots, parsley...