Various first and second courses are prepared from the beans.
Beans contain a lot of protein, so it is not the last place in the diet of vegetarians and is simply indispensable during the period of fasting.
Bean puree turns out nourishing and very tasty.
It can be served as a side dish or as a snack, spread it on the sandwiches. Bean puree soups are rich and aromatic.
Bean puree and bean puree soup - the basic principles of cooking
Regardless of whether you make mashed potatoes or bean puree soup, first of all, you need to soak it. It is best to do this in the evening, and only the next day to start cooking. But if you want to cook today, it will be enough to soak the beans for two or three hours.
Then the beans are washed and boiled in drinking water, lightly salted, until soft. While the beans are boiling, prepare the remaining ingredients. Vegetables are cleaned, crushed and fried until golden brown.
With the finished beans poured broth, pouring a little in a separate bowl. It is poured with a tolkushka or a blender, adding broth or broth until the mashed potatoes reach the desired consistency. Then add greens, roasted vegetables, season with spices and mix well.
For puree 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 broth over the mashed potatoes, mix and add vegetable roasts, pieces of meat and greens to the soup. Season with spices. Bean puree soup is cooked in vegetable or meat broth.
Recipe 1. Bean puree
Ingredients
beans - a glass;
fresh greens;
two bulbs;
salt;
milk - 100 ml;
black pepper;
garlic - 2 teeth;
sunflower oil - 100 ml.
Method of preparation
1. Wash the beans under the tap and pour cold drinking water. Leave overnight or for several hours. Then wash it again and boil until soft. Merge decoction. Beans purée tolkushkoy or blender. 2. Bulbs cleaned and finely shred. Pour the butter into the pan and heat it over moderate heat. Pour onion into butter and fry it until golden brown. Spread fry in mashed beans and mix.
3. Pour the warmed milk, salt and add the garlic peeled and passed through the garlic press and pepper. All is well mixed and laid out on plates. Served as a side dish for meat or fish.
Recipe 2. Bean cream soup with cream
Ingredients
a glass of white beans;
30 g of chopped greens;
onion head;
crackers;
three cloves of garlic;
four slices of bacon;
rosemary branch;
salt;
bay leaf;
pepper;
50 ml of cream;
olive oil.
Method of preparation
1. Soak beans for the night, fill it with plenty of drinking water. The next day, pour the ox, put the swollen beans in a saucepan, pour water, put bay leaf and a sprig of rosemary. Send the pan to the fire and boil the beans to softness.
2. While the beans are boiled, the garlic cloves and onions are cleaned and finely shred. Put vegetables in preheated olive oil and fry until transparent.
3. Onion fried leaves in a pan, pepper, salt and boil the beans for another ten minutes.
4. We shift the beans with a small amount of decoction in a separate dish. A branch of rosemary and lavrushka take out and discarded. Grind the beans in mashed potatoes using a blender. In the resulting puree pour cream. We adjust the consistency of the broth. Pour cream soup on plates, sprinkle with breadcrumbs and chopped greens. Fry the bacon slices and put them in the soup plates. 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 grams of walnuts;
salt;
2 cloves of garlic;
a bunch of parsley, cilantro and dill;
onion head.
Method of preparation
1. Soak beans in the evening. The next day, drain the water, wash the beans and place it in a multicooker tank. Fill the beans with potable water and cook them for two hours in the “Quenching” mode. 2. As soon as the beep sounds, we throw the beans into a colander, pour out part of the broth into a separate dish.
3. Clean the onion head, chop finely and fry in the heated vegetable oil.
4. Beans and onion fried in the bowl blender and smash everything together to a state of mashed potatoes. Rinse the greens, dry and chop finely. Add the greens to the puree and mix, pouring the left broth until the puree reaches the desired consistency.
5. Cut walnut kernels into small pieces and mash them. Stir once again. This dish can be served as a side dish or appetizer, spread with mashed potatoes on bread.
Recipe 4. Specialty Bean Puree
Ingredients
a glass of red beans;
a bunch of fresh greens;
potato;
salt;
bulb;
black pepper;
two carrots;
spices for potatoes;
30 ml of tomato paste;
80 ml of sunflower oil;
garlic - clove.
Method of preparation
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 the pan, cover with filtered water and boil it over low heat until soft. Throw the finished beans on a sieve.
3. Pour the purified water into a separate saucepan, put in it the cleaned and coarsely chopped carrot, onion head and bay leaf. Boil vegetable broth for half an hour. Strain the broth and discard the vegetables.
4. Put boiled beans, peeled and chopped potatoes into vegetable broth.
5. Peel and grate the carrots. Finely chop the peeled onion. Fry the vegetables in sunflower oil until soft. Add the finely chopped garlic, season with all the spices for potatoes and pepper. Fry, stirring constantly, minute. Add tomato paste to vegetables, pour in some water and simmer for a few minutes.
6. When the potatoes are soft, salt the soup and put the vegetable fry in it. Using an immersion blender, smash the soup to a state of mashed potatoes. Put the pot back on the fire, bring to a boil and put chopped fresh greens in it. Turn off the heat and cover the soup lid. 7. Slices loaf dry in a pan and each rub 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 teeth.
Method of preparation
1. Rinse pre-soaked beans and boil until soft in purified water, lightly salted.
2. While the beans are boiling, peel the onion and carrot and chop them finely. Put the vegetables in the heated oil and fry, stirring constantly, until golden brown.
3. Peel the garlic cloves and squeeze them through the garlic press into the vegetables, add the tomato paste, pepper, salt and fry all together for another three minutes.
4. Fold the beans into a colander and place them in a frying pan. Pour in a little broth from the beans and simmer everything in the pan for another ten minutes. Purirute all with tolkushki or blender. Serve the bean puree as a side dish or snack.
Bean puree - tips and tricks from the chef
- Do not add cold water during the cooking process, otherwise the beans will be cooked much longer.
- Add to the water where the beans are boiled a bunch of greens and peeled carrots and onions. This will significantly improve the taste and aroma of beans.
- It is recommended to drain the first water as soon as it boils, and pour the beans with clean boiled water and continue cooking, adding a little vegetable oil.
- Cook beans only over low heat.
- In order for the beans to retain their bright color, do not cover the pan with a lid during the cooking process.
