Haricot one of ancient cultural plants. These beans are especially protein-rich, calcium, iron, potassium and other minerals which are easily acquired by an organism. From haricot cook soups, garnishes, salads and snack.
It is required to you
- For stewed haricot:
- – 1 glass of haricot;
- – 3 tubers of potatoes;
- – 1 bulb;
- – 1 tomato;
- – 1 paprika;
- – 1 carrots;
- – vegetable oil;
- – salt and spices to taste.
- For a stewed bean:
- – 1 kg of a young bean;
- – 4 garlic gloves;
- – 2 tablespoons of flour;
- – 6 tablespoons of vegetable oil;
- – 200 g of sour cream;
- – 1 h paprika spoon;
- – salt to taste
- it is a little vinegar.
Instruction
1. Wash out haricot and wet beans for 5 – 10 hours in cold water. Crude haricot contains a glycoside фазин and фазеолунатин – the substances capable to cause organism poisoning. But hazardous substances collapse when soaking and heating. In water oligosaccharides which cause the increased gas generation are also dissolved and worsen digestion. Besides when soaking, haricot is softened and cooks quicker.
2. Drain water and fill in haricot seeds with boiled water. You cook on small fire about one and a half hours until ready. At the same time you watch that water constantly boiled. Low temperature of cooking is dangerous by insufficient warming up of beans because of what harm from toxic substances will only amplify. Haricot seeds after cooking have to increase in volume twice.
3. Grate carrots. Cut pepper with straws, and small chop onions. Cut potatoes and tomato in small cubes. In a frying pan with thick walls fry onions and carrots on vegetable oil. Add tomato, pepper and fry some more minutes. Then add boiled haricot and potatoes. Pour in boiled water so that it completely covered vegetables. Lower fire to a minimum and you extinguish about half an hour until ready. Then salt, pour spicery and leave on fire for 5 minutes.
4. Prepare a stewed bean on a garnish for meat. Wash up pods, shake water, clean from veins. Cut long pods on pieces about 2 cm long. Pour 1.5 l of water into a pan and fill up haricot. Salt, add pounded garlic and paprika. Bring haricot to the boil. Then close a cover and you cook about half an hour on slow fire.
5. Make sauce. Fry flour on vegetable oil till light brown color. Cool, add sour cream, several drops of vinegar and mix. A half-glass of hot broth in which haricot cooked pour in sauce and stir to a uniform state. Add ready gas station to boiled pods of haricot and boil 3 – 4 minutes before solidification.