Lenten dishes with beans - a great competitor to meat delicacies. Recipes of lenten dishes with beans from around the world

Lenten dishes with beans - a great competitor to meat delicacies. Recipes of lenten dishes with beans from around the world

Beans are a very common product. At any time of the year on the shelves and on the market, she expects her buyer.

Beans are inexpensive, why not take advantage? In the process of cooking this storehouse of protein and trace elements is complemented by no less useful vegetables. As a result, a delicious and appetizing dish is born in our kitchen.

Lenten dishes with beans - the general principles of cooking

All types of beans are suitable for cooking: white, red, multi-colored, green pods. It can be used in dried, frozen, canned and fresh form.

Soaked beans for several hours in cold water, you can leave it overnight.

The time required for cooking depends on the dish that is being cooked. If we are going to add the vegetable to the salad, then it is necessary to cook it until it is completely soft.

Asparagus beans are washed before stewing, the tips are removed, and the pod itself is cut into pieces. It can be prepared depending on ripeness in 5-15 minutes.

You should always have at least two thick-bottomed pots or pans on hand.

A successful addition to lenten dishes with beans are our domestic vegetables, as well as a variety of spices and spices.

1. Lenten dish with beans “Warm salad”

The combination of three types of beans creates a filling dish. Sour baked tomatoes and sweet Crimean onions make a special originality in the salad. Green asparagus beans decorate not only the taste, but also the color of the dish, recalling the warm summer.


• Boiled white beans - a glass.

• Boiled red beans - a glass.

• Asparagus beans - a glass.

• Black pepper.

• Half blue onion.

• Two baked tomatoes.

• Italian herbs.

• Lemon.

• Salt.

Cooking Method:

Mix white and red boiled beans.

Onion cut into half rings and add to salad.

Pour water into a saucepan, bring to a boil.

Cut the asparagus beans in two and load into a metal sieve. Blanch in boiling water for two minutes and add to the salad. Cut tomatoes into four parts and sprinkle with Italian herbs. Transfer to a container of beans and onions.

Pepper salad, squeeze lemon juice, salt.

Serve immediately, until the asparagus beans are hot.

2. Lenten dish with beans “Poltava borsch”

Lean borsch with beans is as aromatic, nourishing and tasty as cooked in meat broth.


• Four medium potatoes.

• Half a bean.

• 0,200 kg of beets.

• One bow.

• Half a head of cabbage.

• Carrot.

• Parsley: root and greens.

• Two Art. spoons of tomato paste.

• One tomato.

• Three cloves of garlic.

• According to Art. spoon of sugar and wheat flour.

• Dill.

• Salt.

• Two bay leaves.

• Art. spoon apple cider vinegar.

Cooking Method:

Chop vegetables: potatoes - in small pieces, parsley root and onions - in small cubes. Carrots with beets cut into thin strips.

In boiling water pour the beans. Half an hour later, fill the cubes with potatoes.

Beets put in a bowl and sprinkle with apple cider vinegar. Set aside a tablespoon separately and add as many carrots.

Stew the beets in vegetable oil, adding sugar and tomato paste.

In another pan, fry a little onion. Pour carrot, parsley (root), flour. Mix gently.

Add finely chopped tomato without peel. Salt and pepper the vegetable mixture and simmer for about ten minutes.

When the potatoes boil - add a tablespoon of previously deferred raw beets and carrots.

Pour the fried vegetable mixture in borscht.

Grind the garlic and dill in a mortar, put in a saucepan. Then you can add beet stew with tomato paste and sugar.

Chop cabbage into thin strips and throw in borsch. Cook the dish for about twenty minutes.

Almost before the end of cooking, add lavrushka and a clove of garlic, cut in two.

After turning off the lean borsch should insist twenty minutes. It is necessary to pull out Lavrushka and a clove of garlic.

Serve with red pepper, fresh parsley.

3. Lenten Indian-style Bean Dish (Rajma)

An exquisite dish that combines the usefulness and exotic taste of oriental spices.


• Bank of canned beans.

• Six cloves of garlic.

• Two heads of red onions.

• Salt and black pepper to taste.

• Art. spoon of fresh ginger.

• One green chili pepper.

• Ch. Spoon of paprika spicy.

• Q. spoon of turmeric ground.

• Two dried chilli peppers.

• Sunflower oil.

• Two teaspoons of coriander.

• Half teaspoon cumin.

• Cinnamon.

• Four red tomatoes.

• 30 grams of cilantro.

• Q. spoon of Indian spice mix (garam masala).

• A tablespoon of lemon juice.

• Basmati rice for garnish.

Cooking Method:

Start cooking with the processing of sweet red onions. Cut one head into rings, and the second into cubes.

It will take two pans: a large saucepan will be used to make beans, and a smaller one - for spices.

Mix onions, diced, and a glass of water in a deep skillet. Cover the beans. Three cloves of garlic and green chili chopped finely with a knife. Pour both ingredients into the pan with the beans. Salt and pepper. Cook for five minutes on high heat, adding water as needed. Add cinnamon sticks.

Combine dried chilli with the remaining garlic, ginger, turmeric, paprika and two tablespoons of water. Grind in a mortar to a paste. Pepper must first crumble to drop the seeds. Add water if the paste is too dry.

Heat vegetable oil in a small skillet. Add garam masala, coriander, cumin and cook for about a minute. Pour the ready spicy pasta, cook for another two minutes. Then pour the tomatoes, chopped in a blender, chopped onion rings and simmer the fragrant mixture until the water evaporates.

Mix sauce and beans, add lemon juice, bring to a boil. Cook for a few more minutes.

Serve rajma with cilantro greens and basmati rice.

4. Lenten dish with beans and mushrooms

This aromatic and pleasant dish, rich in protein and vitamins, can be fed tasty and full. Ingredients:

• A glass of beans.

• 0,500 kg of champignon mushrooms.

• Four dried chanterelle mushrooms.

• Sweet pepper.

• Carrot.

• Red onion.

• Three garlic cloves.

• Fasting oil.

• Salt.

Cooking Method:

Prepared beans are moved to a saucepan with water and set to cook. Add dried chanterelles to the dish has acquired a specific and pleasant mushroom flavor.

Grind onions, sweet peppers, carrots. Mushrooms champignons cut into four parts.

In a deep skillet, fry the onions and carrots in vegetable oil. Add pepper and mushrooms, add salt and stew vegetables until cooked.

Pour boiled beans and dried mushrooms into the pan. Pour broth, in which they are cooked. Stew a mixture of beans, vegetables and mushrooms until tender, so that the tastes of all the components are well mixed and interconnected. After fifteen minutes in the dish you need to squeeze garlic, dosolit. Cover the saucepan and cook for another ten minutes.

Pour celery or parsley in plates with lenten dishes with beans and mushrooms.

5. Lenten Georgian-style dish with beans (Lobio)

Light and flavorful dish with a sourish taste of prunes and a pleasant spiciness.


• 0.150 kg of red beans.

• One onion.

• Carrot.

• Stalk and celery root.

• 0.100 kg of prunes without pits.

• Half a glass of wine vinegar.

• Three garlic cloves.

• Art. spoon of tamarind paste.

• Half a teaspoonful of chili and fenugreek.

• Black spoon of coriander.

• Half a cup of walnuts.

• Five Art. spoons of vegetable oil.

• A mixture of peppers and salt.

Cooking Method:

Boil the beans until tender.

In prunes pour wine vinegar, evaporate it over low heat.

Mix in a fenugreek pan and coriander seeds, fry a little.

Dice celery stalks, onions and carrots into cubes. Send to the pan, add vegetable oil and fry over low heat. Pour celery roots, also diced, a spoonful of chopped garlic and hot chili pepper. Add beans to stewed vegetables. Salt and pepper to taste. We continue to prepare the dish, periodically adding water. Crush some beans with a wooden spoon right in the pan.

Making pasta: chop tamarindo and nuts with kitchen assistants. Add prunes soaked in wine vinegar and pour a little oil. We continue the grinding process. A spoonful of pasta is sent to the pan.

When it is completely mixed with beans, the saucepan can be turned off - the dish is ready.

Giving of lenten dishes with beans is traditionally made in pots. Top lobio generously sprinkled with cilantro and onion.

6. Lenten dish with beans: lean soup

The dish is very simple, low-calorie, quickly prepared and eaten with appetite. Beans and rice give the soup richness, cinnamon emphasizes the taste.

And thanks to hot cayenne pepper with the very first spoon, a pleasant heat wave passes through the body.


• 0,200 kg of dry beans.

• Two onions.

• Pinch of cinnamon.

• Black spoonful of basil.

• Cayenne pepper.

• Fasting oil.

• 125 g round rice.

• Sea salt.

• Two Art. cilantro spoon

Cooking Method:

In a separate bowl, boil the beans for about an hour. Salt to taste.

Finely chop the onion and fry in vegetable oil until soft.

Pour the washed rice into the almost finished beans.

Ruddy onions add a few minutes.

When the grain is cooked, we put the spices: cayenne pepper, basil, a pinch of cinnamon. Stir and boil for another couple of minutes.

Sprinkle cilantro with ready-made soup with beans.

7. Lenten dish with Turkish beans

Simple recipe containing ingredients that are familiar and accessible to everyone. The dish is cooked for half an hour, provided that the beans are cooked in advance.


• 0,300 kg of red beans.

• One potato.

• Bow.

• Carrot.

• Meat red pepper.

• Two or three cloves of garlic.

• A teaspoon of sugar and salt.

• A tomato.

• Spoon Art. tomato paste.

• Parsley.

• Lemon.

• 0.100 kg round rice.

• Olive oil. Cooking Method:

Boil the beans and cool.

All vegetables cut into small pieces.

Remove the tomato from the skin and turn into a puree.

In a deep stewpan pour a few spoons of olive oil and sauté the sliced ​​onions. Add carrots and peppers, continue to stew vegetables, stirring constantly, so that they do not burn.

We put potatoes in a pan, having waited a bit - beans. Mix and immediately add the tomato and tomato paste. Without ceasing to stir, we fall asleep salt and sugar.

Add a glass of water, bring to a boil and leave the vegetables to cook for no more than 15 minutes. At the end of cooking pour chopped garlic.

Washed rice fry in olive oil for two or three minutes. It absorbs vegetable fat and turns a little yellow. When rice begins to stick to the pan, pour boiling water over it. We salt, we mix and under the closed cover we soar until readiness. When the rice has reached the desired condition, we place several layers of a paper towel under the lid and leave it for a while. This will help remove excess moisture.

On a large plate, put a pile of rice, sprinkle it with lemon juice. Next, pour the beans and decorate with parsley.

8. Lenten dish with beans and beets

The dish will please not only in summer, but also in cold winter, because you can eat it right away, or preserve.


• 0,200 kg boiled beans.

• Four carrots (300 g).

• Three onions (300 g).

• Two beets (300 g).

• A tomato.

• Art. spoon of sugar.

• Vegetable vegetable oil.

• Black spoonful of salt.

• Two Art. vinegar spoon

• Fresh greens.

Cooking Method:

We clean carrots and beets, rub on a large grater. Each vegetable is placed in a separate dish.

Onion cut into half rings. On a preheated pan, steam it for two minutes.

In a bowl with grated beets, add a tablespoon of sunflower oil and vinegar. Thanks to this marinade, the ruby ​​vegetable will retain a bright color and will not color other ingredients.

Sprinkle carrots and beets in a skillet with onions and simmer for a few minutes. Tomato free from the skin and cut into centimeter cubes. Send to the pan and fry for another two minutes.

We shift the fragrant mixture of vegetables in a bowl with a thick bottom. Add pre-cooked beans, salt, add sugar, pour in a spoonful of vinegar. Still need to pour a third cup of warm water and vegetable oil. We put the stew for thirty minutes over medium heat.

Sprinkle the finished dish with green parsley.

Lenten dishes with beans - tricks and helpful tips

  • If you forgot to soak the beans before cooking, the situation is easy to correct: fill it with warm water, cover with a lid and wait 15 minutes.
  • It is no secret that for many people the use of legumes can cause discomfort in the stomach. To avoid this, it is necessary to boil the beans for forty minutes, then drain the water, rinse and cook in new water for another 30 minutes. Or rinse and salt while soaking.
  • In order for the beans to be softer, a spoonful of vegetable oil is added to the water.
  • It is important not to digest the asparagus beans, as it will become tasteless.
  • It is easy to remove the skin from tomatoes if you put them first in boiling water and then in ice water. The tomato is almost completely cleaned without any extra effort.
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