Dishes from legumes - no hunger is terrible!

Legumes are very nutritious food, in the old days they successfully replaced meat during fasting. Preparation of dishes from legumes is not particularly difficult. From time to time, we eat beans, beans, soybeans, peas and lentils, but this is not a complete list of legumes (there are more than 20,000 species). Most of them are not suitable for food, but for general development it is worth knowing that, for example, peanuts, alfalfa, acacia, clover, mimosa, vetch, lupine - these are also legumes.

Benefits of Legumes

Those that we eat, contain a lot of vitamins, carbohydrates, iron, calcium, potassium, starch. Legumes are useful in anemia, but are harmful in diseases of the heart and gallbladder. Nutritionists are sure that their share in our diet should be at least 10%. Dishes from legumes are perfectly combined with vegetable oil, greens, sour cream, raw and processed vegetables, but can not tolerate the neighborhood of starchy (corn, potatoes) and flour ingredients.

How to cook beans

The best way we cook beans. The best - the pomegranate, and from the pome - asparagus. It has a very low calorie content and a large amount of vitamins and other nutrients. And how delicious! Such beans, however, like other legume dishes, are prepared with zucchini, eggplant, sweet pepper, cabbage, carrots and tomatoes. Many pickle the asparagus in the winter, although they often use frozen beans . This is a wonderful side dish for meat and fish. She herself can replace meat. In the form of a pasta sauce, for example. Dishes from legumes, the recipes of which are given below, can be introduced into the daily diet.

Salad from green beans

For salad we need :

• Half a kilogram of fresh or frozen green beans ;
• Finely chopped red onion.

For sauce :

• Half a cup of olive oil;
• A mustard spoon;
• Clove of garlic;
• yolk;
• One and a half teaspoons of wine vinegar;
• Pepper and salt.

How to cook

First you need to prepare a sauce for a dish of legumes. In the blender, load mustard, vinegar, garlic, salt, pepper, yolk, achieve homogeneity and add a trickle of olive oil. Minute-two whisk at medium speed. Now prepare the beans: if it is not asparagus, then the connection between the leaflets of the pod must be separated, the tails cut off. Boil it in boiling water for half an hour, add salt necessarily. The broth can be used for soup. Beans take out in a colander, rinse with cold water, lightly dry, pour with sauce, sprinkle with herbs and onions.

Bean salad

For bean salad we need :

• 200 g of dry beans "flajoulette";
• Half a glass of sliced olives;
• A large carrot, diced;
• A branch of cherry tomatoes, cut into halves;
• 3 tbsp. Tablespoons olive oil, 3 tbsp. Spoons of wine vinegar;
• Chopped clove of garlic;
• Half a cup of finely chopped parsley, basil leaves;
• Salt and pepper black ground.

How to cook

Beans are soaked overnight in cold water. After soaking, drain and rinse well. The cooking pot should be large and with a hole in the lid, pour the beans above their level of centimeters by five and necessarily with boiling water. Salt in the process of cooking does not add - hard will be, it is better for a few minutes until ready to pour. "Flaclet" - large beans, they should be cooked until soft for about an hour on medium heat, pouring boiling water, if required. While the main component of a dish of beans is brewed, cut olives, carrots and other herbs and vegetables. Pour vinegar and olive oil, stir. Beans should be drained and rinsed in very cold water. Stir with the sauce, let it brew and serve.