Salads are traditionally considered snacks.
These are indispensable dishes for a festive and everyday table that diversify the menu, create a mood, whet the appetite. But not in the case of a hearty salad with liver and beans, which gives the body a full animal and vegetable protein.
This dish is not a salad, because it can replace a full-fledged lunch or dinner!
You can prepare a snack from different types of liver. Suitable beef, pork, chicken, turkey. The taste of salads will be strikingly different, because poultry or beef liver differ in taste and juiciness.
Chicken liver is more delicate, juicy, has a Bo subtle taste. The beauty of the by-product of animal origin is in a more dense, solid structure.
The color of the beans does not matter: it does not affect the taste. But with red beans the salad looks more festive, bright, beautiful. Is not suitable unless the beans in tomato sauce: it has quite a strong specific flavor that can spoil the dish.
Salad is dressed with mayonnaise (regular or light), sour cream, yogurt, lemon-butter dressing. As additional ingredients may be onions, sweet peppers, carrots, salted, pickled or fresh cucumbers, olives, mushrooms, potatoes.
Salad with liver and beans - general principles of cooking
To prepare a delicious salad with liver and beans, it is very important to properly prepare a by-product and boil the beans. Thawed liver should be washed with cold water, cut off all ducts, films. You can cook the product in several ways: boiling, roasting, stewing is possible. Cooking is used most often for salad: it is simple, fast, tasty, and there are fewer calories.
A piece of the liver should be poured with cold water, bring to a boil, then cook over low heat. Beef and pork liver enough to spend twenty minutes in boiling water (or twenty-five, if a piece is large), and chicken no more than ten. If the liver to digest, it will turn to taste a piece of hard, completely basking rubber. After removing the liver from the water, it should be cooled and cut into sticks, plates or straws. If you need to fry the liver by prescription, then it is important to remember a few rules:
• Do not pickle the food before putting it in the pan;
• the liver must be dried;
• fry it only in a hot pan in small portions.
All this is needed to ensure that the liver does not let the juice, and immediately formed a dense crust. Otherwise, not roasting, but stewing in its own juice. The second task is not to overdry the offal. The liver should be soft, but not excrete pink juice.
Beans can be used canned or dried. In the latter case, the beans need to soak for ten to twelve hours (unless otherwise written on the packaging of a particular manufacturer). Then rinse, pour a new portion of fresh water and boil after boiling for about half an hour or a little more. Beans should be soft, but not boil soft.
The remaining ingredients are ground in the usual way and mixed with two main components.
Salad with liver and beans “Sharp tongue”
The most popular recipe for salad with liver and beans is quite spicy and very appetizing thanks to garlic. Chicken liver can be easily replaced by any other, for example, pork.
Ingredients:
• can of canned beans;
• two medium onions;
• three hundred grams of chicken liver;
• two medium or one large carrot;
• some cooking oil for frying;
• two cloves of garlic;
• pepper, salt;
• mayonnaise (two or three spoons).
Cooking Method:
Liver cut into thin strips.
Heat the butter and fry the liver slices quickly on both sides.
Put on a plate (you can on a paper napkin to make a glass of oil), salt, if you want to, pepper.
Wash the beans in a colander.
Cut the onions into cubes.
Finely grate the carrot.
In a separate pan fry the onions with carrots.
Garlic skip through the press or grate.
Mix the liver, carrot and onion fried, garlic, beans.
Season the salad with mayonnaise, let it brew for half an hour.
Salad with liver, beans and pickled onions
The matchless taste is capable of giving pickled onions to the dish. In a company with pickled cucumbers, it gives the freshish character of the main ingredients a pleasant sharpness and strength.
Ingredients:
• four hundred grams of pork liver;
• half a cup of beans;
• large onion;
• teaspoon of sugar;
• as much salt;
• table vinegar (two spoons);
• black pepper;
• large salted or pickled cucumber;
• some water;
• mayonnaise.
Cooking Method:
Cook the liver.
Boil the beans.
Onion cut into transparent rings.
Marinate onion rings: pour warm water (the liquid should completely cover the onion), salt and sugar, pour vinegar. Marinated onion for half an hour.
Chilled liver cut into cubes.
Chop a cucumber the way you want: with cubes, half-goats, quarters.
Drain marinade with onion.
Mix all ingredients.
Season salad with liver and beans mayonnaise.
Salt a little, if necessary.
Salad with liver, beans and cheese
To make a salad with liver and beans for this recipe, you will need beef liver, red beans, Dutch cheese and some flavored crackers. You can buy a bag in the store, but it is better to cook yourself using your favorite spices.
Ingredients:
• a pound of beef liver;
• a glass of red beans;
• large carrot;
• two medium bulbs;
• 150 grams of Gouda or Dutch cheese;
• some vegetable oil;
• a bunch of fresh greens;
• mayonnaise;
• two handfuls of crackers.
Cooking Method:
Beans boil.
Cut the carrot into strips.
Bulbs cut into small rings.
Heat the oil and fry carrots on it first, then onions.
Vegetables should remain crispy.
Cook, cool and chop the liver into medium-sized bars.
Medium piece of cheese grate.
Finely chop the greens with a knife.
Mix everything in a large bowl, add a little salt and season with mayonnaise.
Put the croutons in a salad bowl just before serving, otherwise they will be sodden.
Salad with liver, beans and Korean carrot
Korean carrot can spice up the classic recipe for salad with liver and beans. Such a dish can be a duty option for working women: simple, fast, very tasty.
Ingredients:
• half a kilo of liver;
• incomplete glass of milk;
• three hundred grams of finished carrots in Korean;
• two medium sized bulbs;
• some vegetable oil;
• salt;
• can of canned beans.
Cooking Method:
Liver pour milk for half an hour.
Remove the by-product, dry and cut into small slices.
Bulbs nashinkovat rings. To remove the bitterness, you can pour it with a half cup of boiling water.
Heat the oil, fry onion rings on it.
Onion take out.
In the same pan quickly fry the liver.
Wash the beans.
Mix all the ingredients, try on the salt, if necessary, salt it.
If the finished carrot in Korean no, you can cook it yourself.
Salad with liver and beans warm “Merry Company”
Hearty, original salad will appeal to lovers of spicy dishes. Mushrooms give a special taste to the dish, but the highlight of the salad is the fried slices of new potatoes.
Ingredients:
• a pound of chicken liver;
• four hundred grams of beans;
• a pound of potatoes (preferably young);
• three cloves of garlic;
• four hundred grams of fresh chanterelles (or champignons);
• oil for the pan;
• salt, seasonings and spices.
Cooking Method:
Boil the chanterelles for ten minutes, drain in a colander.
Cut mushrooms and fry in hot oil.
If champignons or oyster mushrooms are used, you can simply fry them.
Boil the beans.
Fry the prepared liver separately.
Wash potatoes, peel and chop into thin slices.
Fry the potatoes until golden crisp.
Mix in a frying pan, liver, beans, mushrooms, potatoes.
Season everything with salt, favorite seasonings, crushed garlic. Fry the salad for another three to four minutes.
Serve salad with liver and beans warm.
Salad with liver and beans “Mushroom basket”
A great option for salad with liver and beans includes pickled mushrooms and sour cream. Hearty and tasty.
Ingredients:
• can of canned beans;
• half a kilo of liver;
• two large onions;
• 150 grams of pickled mushrooms;
• two medium carrots;
• salt pepper;
• some vegetable oil;
• half cup sour cream.
Cooking Method:
Boil the liver and cut into thin strips.
Cut mushrooms as needed.
Onion chop into small cubes.
Carrots medium grate.
Fry the onions.
When it becomes transparent, add carrots.
Roast still for three or four minutes.
All components of the salad mix and season with sour cream.
If necessary, salt and mix again.
Salad with liver, beans and baked pepper
The original taste of salad with liver and beans gives baked pepper. This dish can be prepared for the holiday table.
Ingredients:
• four hundred grams of beef liver;
• can of canned beans;
• two medium bell peppers;
• a clove of garlic (one large or two medium);
• half a can of large pitted olives;
• spoon of vegetable oil;
• mayonnaise or lemon-oil dressing.
Cooking Method:
Boil the liver and cut into thin strips.
Beans fold in a colander and rinse.
Cover the baking sheet with foil, brush with a little oil and put washed peppers.
Bake the pepper until the first dark specks appear.
Remove, put in a plastic bag and leave for twenty minutes to cool.
Peel the skin, remove the seeds and cut into thin strips.
Cut olives in halves or ringlets.
Garlic rub or skip through the press.
Mix all the ingredients.
Season salad with liver and beans mayonnaise.
Instead of mayonnaise, you can cook a dressing. Beat two or three tablespoons of butter with a spoonful of freshly squeezed lemon juice, salt and (optionally) pepper in a container (any jar with a lid will do).
Salad with liver and beans - tricks and tips
- Ready liver (whether it was fried or boiled) is soft, elastic, does not give off pinkish juice when pinned with a fork.
- If the list before heat treatment is soaked in milk or water, it will be softer and more tender.
- To properly soak the beans, it should be poured with cold water “with a reserve”. There should be enough water to cover the swollen beans. Soaking time at room temperature is eight hours. If the beans are soaked in the evening, the container should be placed on the shelf of the refrigerator.
- If there is no time for soaking, you can simply boil the beans a little longer or use the quick soak method. To do this, they need to fill with cold water, put on the fire and boil for two minutes after boiling. Then let the beans cool without removing the lid. After an hour, strain, add water and cook for an hour to two.
- To keep the beans in shape, not to fall apart, after boiling, salt or sour them a little (sprinkle with vinegar, add tomatoes).
