A variety of first and second courses are prepared from beans.
Beans contain a lot of protein, so it does not take the last place in the diet of vegetarians and is simply irreplaceable during the fasting period.
Bean puree is hearty and delicious.
It can be served as a side dish or as a snack by spreading it on sandwiches. Bean mashed soups are rich and aromatic.
Bean puree and bean soup puree - basic principles of preparation
Regardless of whether you will be making mashed potatoes or bean soup puree, first of all, you need to soak it. It is best to do this in the evening, and only the next day begin to prepare meals. But if you want to cook today, it will be enough to soak the beans for two to three hours.
Then the beans are washed and boiled in drinking water, slightly salted, until soft. While the beans are boiling, prepare the rest of the ingredients. Vegetables are peeled, chopped and fried until golden brown.
The decoction is drained from the finished beans, pouring a little into a separate bowl. Puree it with a pusher or a blender, pouring the broth or broth until the puree reaches the desired consistency. Then add greens, fried vegetables, season with spices and mix well.
For mashed soup, the beans are boiled, then the broth is poured into a separate bowl, and the beans are mashed with a blender. Pour the mashed potatoes with broth, mix and add vegetable frying, pieces of meat and greens to the soup. Season with spices. Bean soup puree is prepared in vegetable or meat broth.
Recipe 1. Bean Puree
Ingredients
beans - a glass;
fresh greens;
two onions;
salt;
milk - 100 ml;
black pepper;
garlic - 2 prongs;
sunflower oil - 100 ml.
Cooking method
1.Wash the beans under the tap and pour cold drinking water. Leave for the night or for several hours. Then we wash it again and boil until soft. Drain the broth. Beans are mashed with a pusher or a blender.
2. Peel the onions and finely chop. Pour oil into a pan and heat it over moderate heat. Pour the onion into the butter and fry it until golden brown. Put the frying in mashed beans and mix.
3. Pour in the warmed milk, salt and add the garlic peeled and passed through the garlic squeezer. Mix well and arrange on plates. Serve as a side dish to meat or fish.
Recipe 2. Bean cream soup with cream
Ingredients
a glass of white beans;
30 g chopped greens;
onion head;
crackers;
three cloves of garlic;
four slices of bacon;
rosemary branch;
salt;
bay leaf;
pepper;
50 ml cream;
olive oil.
Cooking method
1. Soak the beans at night, pour it with plenty of drinking water. The next day, we drain the ox, put the swollen beans into a pan, fill it with water, put a bay leaf and a sprig of rosemary. We send the pan to the fire and boil the beans until soft.
2. While the beans are being cooked, we clean the cloves of garlic and onion and finely chop. We spread the vegetables in warmed olive oil and fry until transparent.
3. Transfer the onion frying to the pan, pepper, salt and cook the beans for another ten minutes.
4. We transfer the beans with a small amount of broth into a separate bowl. We take out a branch of rosemary and a lavrushka and throw it away. Grind the beans in mashed potatoes using a blender. Pour the cream into the resulting puree. Consistency is corrected by broth. Pour the cream soup into plates, sprinkle with breadcrumbs and chopped herbs. Fry the slices of bacon and put them in plates with soup. If there is no bacon, you can add any boiled meat.
Recipe 3. Bean puree in a slow cooker
Ingredients
a glass of beans;
vegetable oil;
50 g of walnuts;
salt;
2 cloves of garlic;
a bunch of parsley, cilantro and dill;
onion head.
Cooking method
1. Soak the beans in the evening. The next day, drain the water, wash the beans and put it in the capacity of the multicooker. Fill the beans with drinking water and cook them for two hours in the "Stew" mode.
2. As soon as the sound signal sounds, we throw the beans into a colander, part of the broth is cast into a separate bowl.
3. We clean the onion head, finely chop it and fry it in warmed vegetable oil.
4. We transfer the beans and onion frying in the blender bowl and interrupt everything together to the state of mashed potatoes. Rinse the greens, dry and finely chop. Add the greens in the puree and mix, pouring the left broth until the puree reaches the required consistency.
5. Walnut kernels cut into small pieces and put them in mashed potatoes. Mix again. This dish can be served as a side dish or appetizer, spreading mashed bread.
Recipe 4. Signature Bean Soup
Ingredients
a glass of red bean;
a bunch of fresh herbs;
potato;
salt;
bulb;
black pepper;
two carrots;
spices for potatoes;
30 ml of tomato paste;
80 ml of sunflower oil;
garlic - clove.
Cooking method
1. Wash the beans under running water and soak them for several hours in cold water. It should increase in volume and swell.
2. Drain the water, transfer the beans to a pan, fill with filtered water and boil it over low heat until soft. Fold the prepared beans onto a sieve.
3. Pour purified water into a separate saucepan, put peeled and coarsely chopped carrots, onion head and bay leaf into it. Boil the vegetable broth for half an hour. Strain the broth and discard the vegetables.
4. In the vegetable broth, put the boiled beans, peeled and chopped potatoes in small pieces.
5. Peel and grate the carrots. Chopped peeled onions finely. Sauté the vegetables in sunflower oil until tender. Add finely chopped garlic, season with potato spices and pepper. Fry, stirring constantly, for a minute. Add tomato paste to the vegetables, pour in some water and simmer for several minutes.
6. When the potatoes are soft, salt the soup and transfer the vegetable frying into it. Using a submersible blender, beat the soup until mashed. Put the pan on the fire again, bring to a boil and put chopped fresh herbs in it. Turn off the heat and cover the soup.
7. Dry the slices of the loaf in a pan and rub each with garlic. Serve the soup with garlic croutons.
Recipe 5. Bean puree with tomato
Ingredients
a glass of beans;
black pepper;
onion head;
salt;
carrot;
30 ml of vegetable oil;
30 ml tomato paste;
garlic - three prongs.
Cooking method
1. Rinse the pre-soaked beans and boil until soft in purified water, slightly salting it.
2. While the beans are boiling, peel the onion head and carrots and chop them finely. Transfer the vegetables to hot oil and fry, stirring constantly, until golden brown.
3. Peel the garlic cloves and squeeze them through a garlic squeezer into vegetables, add tomato paste, pepper, salt and fry all together for another three minutes.
4. Fold the beans into a colander and put it in a pan. Pour a little decoction from the beans and simmer everything in the pan for another ten minutes. Mash everything with a pusher or blender. Serve bean puree as a side dish or appetizer.
Bean Puree - Chef Tips and Tricks
Do not add cold water during the cooking process, otherwise the beans will cook much longer.
Add to the water where the beans are cooked a bunch of greens and peeled carrots and onions. This will greatly improve the taste and aroma of the beans.
The first water, as soon as it boils, it is recommended to drain, and pour the beans with clean boiled water and continue to cook, adding a little vegetable oil.
Boil beans only over low heat.
To keep the beans bright, do not cover the pan with a lid during cooking.
