Red bean is perhaps the brightest of the existing legumes. It has a rather dense shell and a delicate pulp that gives off a nutty taste. This variety of beans is the richest in nutrients and includes almost all the minerals vital to our body. Fiber contained in it for a long time retains a feeling of satiety after eating a dish of beans.
Fast saturation occurs due to complex carbohydrates. Therefore, nutritionists recommend red beans for obesity. This bean variety has a positive effect on the cardiovascular as well as the human nervous system. Its regular use will strengthen the immune system and increase hemoglobin. There are a variety of recipes with canned red beans. They will help to prepare many tasty and original dishes from this healthy product.
Recipe for borsch with canned red beans
- Beets - 900 grams .
- Canned beans - 350 grams.
- Potatoes - 800 grams.
- Cucumber marinade - 5 tablespoons.
- White cabbage - 600 grams.
- Chives - 30 grams.
- Tomato paste - 3 tablespoons.
- Water - 5 liters.
- Cooked salt - 1 tablespoon.
- Garlic - 30 grams.
- Onions - 300 grams.
- Vegetable oil - 3 hundred spoons.
Rich and healthy red borsch without meat is suitable for everyone without exception: both vegetarians and dieters. The lack of meat will in no way affect the taste of the prepared first course. It will turn out to be the same “bright”, since red beans are made of high-quality protein, similar to that found in meat.
Preparation of vegetables
You can immediately put a pot of water to heat. The next thing to do is peel the beets and potatoes, and then wash them well. Remove the husks from the garlic and onions. Then cut off the extreme leaves at the head of cabbage and wash the green onions under the tap.
To prepare the borscht according to the recipe with red canned beans, it is necessary to chop all prepared vegetables in turn. Cut beets into medium sized slices. Grind the potato randomly into cubes. Thinly chop white cabbage and finely chop onion in half rings. On a plate, pass the heads of garlic through a press and add the very finely chopped green part of the young onion here. After all the preparatory steps for preparing the borscht according to the recipe with canned red beans, you can begin to cook it.
Stew and cook vegetables
But first you need to put a sufficiently deep stewpan on the medium heat and heat the vegetable oil in it. Then shift the beets and onions into it. Simmer for about ten minutes and pour cucumber pickle on the vegetables. After thorough mixing, continue the quenching process over minimum heat for another fifteen minutes. Now, in accordance with the recipe for dishes with canned red beans, dice the potatoes in a pan with boiled water. Reduce the heat to medium and cook for fifteen minutes. Then put shredded cabbage on the potatoes cooked until half cooked and continue cooking them for another ten minutes.
Next, you need to return to beets stewed in a stewpan with onions and add canned red beans to them. Mix well, tightly close the top with a lid and turn off the heat. After the cabbage with potatoes is boiled, the time indicated in the recipe with red canned beans is boiled, the stewed vegetables from the stewpan should be transferred to the pan. Stir gently and cook for ten minutes.
Then add the prepared young onions and garlic. Next comes tomato paste, salt to taste and ground pepper, if desired. Stir, cover and let it boil for about five minutes. Turn off the fire, leave it under the lid for ten minutes and pour into plates. This recipe confirms that it is not at all difficult to make borscht without red meat from canned red beans. And it will be just as tasty and rich.
Soup with chicken meat and red canned beans
- Canned beans - 500 grams.
- Chicken - 1 kilogram.
- Potato - 3 pieces.
- Dill - 4-5 branches.
- Garlic - 2 cloves.
- Carrots - 2 medium pieces.
- Bay leaf - 2 leaves.
- Onions - 1 head.
- Bell pepper - 1 large piece.
- Salt - 1 dessert spoon.
- Oil - 5 tablespoons.
- Tomatoes - 2 pieces.
- Water - 4 , 5 liters.
- Ground pepper - 3-4 pinches.
Prig making canned red bean soup with chicken
Immediately put a pot filled with water on the stove. Then thoroughly rinse the chicken carcass and lower it into a boiled liquid. It is necessary to monitor the formation of foam and collect it in time with a slotted spoon. Reduce the heat, cover with a lid and, while the meat is cooked, prepare other products for the soup.
Prepare the vegetables
Peel and chop the onions. After cleaning, cut the potatoes into small pieces. Grind fleshy tomatoes into cubes, and carrots with cubes. Pepper cut membranes and clean it from seeds, and then cut into strips. Vegetables can be sliced according to your desire: larger or smaller. Garlic will be enough to peel and crush the cloves with a knife. Rinse the dill and chop it finely. Heat the oil in a pan and lightly fry the onion in it until transparent. Then add carrots, garlic, bay leaves to it and continue the frying process until golden brown.
Next, add the bell pepper, mix and put the tomatoes in five minutes. Pepper, a little salt and stew for another seven minutes. Remove garlic and leaves from the pan. Turn off the fire and leave the stewed vegetables under the lid.
Mix the ingredients
After that as the chicken is boiled for forty minutes, it needs to be taken out of the pan, separate the meat from the bones, cut it or tear it into pieces and return it to the boiling broth. Together with the meat, pieces of potatoes should be lowered into the pan. Twenty minutes later add canned red beans.
After five minutes, shift the stewed vegetables from the pan and add dill. Taste, stir and simmer for about ten minutes. Remove from the stove and let it brew a little under the lid. Try and see for yourself that even the most inexperienced culinary specialist can make this healthy soup out of canned red beans.
Salad with canned beans and chicken
- Chicken fillet - 450 grams.
- Kostroma cheese - 150 grams.
- White pepper - 3 pinches.
- Canned beans - 300 grams.
- Mayonnaise - 3 dessert spoons.
- Tomatoes - 3 pieces.
- Lettuce - 150 grams.
- Salt - 1 teaspoon .
Cooking according to the recipe
Such a light and tasty salad with canned red beans and chicken can be served as a second course for lunch, and in addition, it is good for dinner. The first to cook meat. Rinse the chicken breast and place in the pan. Add water so that the meat is closed for three centimeters, and put on a strong fire. After waiting for the foam to appear on the surface, immediately remove it. After boiling, pour half a teaspoon of salt. Cook for about thirty minutes on reduced heat.
Nowhere to rush and you can start preparing the remaining ingredients included in a salad recipe with canned red beans. Wash lettuce leaves thoroughly. Wash selected tomatoes and cut into slices or cubes. Open the beans and put it in a colander. Rub the Kostroma cheese through a grater. After the finished meat has cooled, cut it into small pieces. Now you need to take a larger bowl and put in it all the prepared products in turn.
Chicken breasts, tomatoes, cheese, lettuce and canned beans are seasoned with mayonnaise. Then sprinkle with white pepper and salt. Gently mix them, and then transfer to a salad bowl. A recipe for a salad with canned red beans and chicken breasts, ready for dinner. A few whole lettuce leaves laid on the bottom of the salad bowl will give it a more beautiful look. If desired, you can add in the preparation of crackers. In addition, if you take spicy beans, for example, in chili sauce, then a salad with canned red beans and chicken will have a more piquant and rich taste.
Side dish of sausage and canned beans
What you need:
- Cooked sausage - 300 grams.
- Cucumbers - 2 pieces.
- Mayonnaise - 90 grams.
- Canned beans - 300 grams.
- Eggs - 3 pieces.
- Parsley - 3 branches.
- forehead - 200 grams.
- Sunflower oil - 3 tablespoons.
- Salt - 0.5 teaspoons.
Method of preparation
I wanted something light, tasty, delicate, but faster? Then a side dish of red canned beans from a jar with vegetables, eggs, homemade crackers and sausage is exactly what you need. To prepare it, you need to individually prepare each ingredient. The first to make homemade crackers. With slices of bread, you need to cut the crusts with a well-ground knife. Grind the remaining pulp in small pieces, about one centimeter in size. Heat one and a half tablespoons of oil in a pan and fry half of the bread slices in it until crisp. Put ready crackers in a plate. Prepare a second portion of homemade crackers.
Cook fresh chicken eggs for eight minutes, adding half a teaspoon tablespoons of salt. Then cool in cold water, peel them and cut into small cubes. Further it is easier. Open the canned beans and drop it into a colander. Wash fresh cucumbers and cut them into cubes or straws. Rinse parsley branches, shake and chop smaller. Cooked sausage can be cut into slices or cubes as desired. All products for the salad with canned red beans, sausage and other ingredients are prepared for serving as a side dish.
There are two ways to complete the assembly of the dish. The first is to combine all the products in one large container, stir and arrange in small salad bowls or bowls. The second option is a salad, laid out in layers in one large bowl. First lay cucumbers on the bottom, salt them and a little grease with mayonnaise. Then there are eggs, again salt and mayonnaise. Then canned beans, on which to apply mayonnaise. The salad is completed with a layer of cooked sausage, mayonnaise, homemade crackers and parsley.
You can additionally decorate with whole branches of parsley. Half-smoked sausage can also be used for cooking a side dish. You can also experiment with crackers using purchased, but with different tastes.
There is a lot of canned red bean dish: from the first hot soups to cold snacks. You need to choose, focusing on your own preferences. But the main thing is to get tasty and soft beans. If the beans are tasteless, it can ruin even the most difficult dish.