The gentle and appetizing bean is suitable for a set of various dishes. It is prepared in Asian style, strewing with sesame sunflower seeds, serve meat and fish dishes, cook with it soups and stew ragout.
Main secrets of preparation of haricot
Bean, in the West better known as French, call vegetable fast food because of the speed of its preparation. If you put haricot in salad, it is enough to boil the pods cut on equal pieces within 3-4 minutes in the boiling added some salt water, to drench with cold water, to dry - and it is ready to use. If not to cool haricot, it is possible to serve with it with various sauces, such as lemon винегар, aioli or a simple soy-bean sauce with sesame oil and sunflower seeds. In dense vegetable soups, type to the minestrena, the bean is put shortly before readiness. The frozen haricot is cooked, without defreezing.
If you bought fresh haricot, prepare it for use, having cut out rigid "thread" on both parties of a pod and having cut haricot on pieces.
Light salad from a bean with nuts and feta
This simple salad rather nourishing and useful. It will be to the taste both to gourmets, and losing weight and to vegetarians. It is required to you: - 300 grams of the cut bean;
- 3 tablespoons of olive oil; - ½ lemons; - 150 grams of feta cheese; - 50 grams of the peeled walnuts; - salt, pepper; - mint leaves. Boil haricot in the added some salt water within 5 minutes to softness, lay out on a colander to drain excess water, cool a baking plate with a stream of flowing water. Fry nuts in a dry frying pan. Put haricot in a salad bowl, add the crumbed cheese, shredded nuts, season with olive oil, salt and pepper, decorate with mint leaves.
The recipe of a garnish from a bean with tomatoes
This idle time and elegant garnish can be given to meat, bird dishes, a boiled and fried fish. It will be required to you: - 3 tablespoons of olive oil; - 2 heads of onions; - 1 bay leaf; - 3 garlic gloves; - 500 grams of a bean; - 350 grams of cherry tomatoes; - 500 ml of vegetable or chicken broth; - 2 tablespoons of greens of an oregano; - 2 tablespoons of the cut parsley greens; - salt and pepper.
Oregano often call "a grass for pizzas", but in this dish it also appropriate and gives a unique Italian note.
Heat oil in a wide and deep frying pan on average fire. Peel onions and garlic, cut a bulb a small cube, crush garlic. Pour onions into a frying pan and add bay leaf, fry, stirring slowly until onions become soft. Put garlic and fry about a minute more. Get a lavrushka. Add the cut haricot and tomatoes cut on quarters. Fry, then pour in broth, bring to the boil, reduce heating and season with salt, pepper and an oregano. You extinguish within 10-15 minutes. Give, having strewed with parsley.