The bean contains vitamins C, E and groups B and also important macro - and minerals. All these components are exclusively useful to an organism therefore people thought up the haricot storage techniques allowing to include a curative product in a diet and in winter time. One of ways of preparation – preparation of a marinated bean.
Ingredients
- a bean – 2 kg; - garlic – 3-4 cloves;
- a carnation – 6-8 pieces; - allspice peas – 8-10 pieces;
- a black pepper peas – 8-10 pieces; - bay leaf – 6 pieces. For marinade: - a 9% table vinegar - 200 ml; - granulated sugar – 150-200 g; - salt – 3 tablespoons; - mustard in grains – 1 tablespoon; - vegetable oil – 100 ml;
- water – 1 l.
In the list of ingredients traditional types of spices are specified, you can add the list according to the preferences. For example, cinnamon, basil, turmeric, dried fennel, ginger, etc.
Preparation of haricot
Wet haricot in warmish water for 6-8 hours. It is necessary in order that left pods oligosaccharides – sugar which the human body isn't capable to digest completely and which, getting into digestive tract even with preserved food, break its work (were dissolved). Each one and a half-two hours change water for fresh. Put the soaked haricot in a colander and wash with flowing water. Place a colander over some capacity that surplus of water ran away. Then touch pods, deleting unusable if those are (turned black, dried up, with spots). At healthy cut off a knife a fruit stem and remove a rigid vein. Cut haricot as it is pleasant to you more - on pieces from 3 to 5 cm or bigger length. The recipe also allows pickling of integral pods. Put the prepared haricot in a deep bowl. Pour into a big pan water to a half, salt a little and put on average fire. As soon as water begins to boil, lower the prepared haricot in a pan. You cook young pods not longer than 8 minutes, mature - 12-15 minutes, then cast away on a colander. When liquid flows down, shift haricot in previously prepared glass jars.
Drench banks in which you are going to pickle haricot with abrupt boiled water or take over the boiling water within 5-10 minutes.
Preparation of marinade
Peel garlic and crush a knife. A carnation, a lavrushka, peas black and allspice slightly to a potolkita in a mortar. Distribute spices on banks (powder with them pods). Pour a necessary amount of water in a pan and put on fire. When water begins to begin to boil, add salt and granulated sugar, mix before full dissolution. When water begins to boil again, pour mustard seeds, pour in vegetable oil and vinegar. Let's marinade boil 1-2 minutes and switch off fire.
Pickling of a bean
Accurately pour in a warm marinade in banks with haricot and spices, roll up covers, wrap up with a warm scarf (old fur coat, a blanket, a plaid) and leave before full cooling. Marinated to fish or vegetable dishes. It is good and in salads.