How to cook pasta? Boiled pasta. A photo. Pasta or pasta is a common main course. In Soviet times, such dishes were more often called boiled pasta and served in combination with meat, and now pasta, which is seasoned with various sauces. But the essence remains the same, you need to prepare the foundation, i.e. cook pasta, or cook pasta. Usually, pasta is boiled in water, ...

Liver and side dish. Grilled pork liver with a side dish ....

Liver and side dish. Grilled pork liver with garnish. A photo. Today, a selection of photos from different recipes, we will talk about pork liver. Most often, I fry pork liver with onions and serve with various side dishes: mashed potatoes, fusilli pasta, buckwheat on broth, boiled vermicelli, and crumbly rice. And also, fried liver very quickly prepares a paste for breakfast. ...

Stewed peaches for the winter. Recipe with photo ....

Peach compote for the winter. Recipe with photo. I have already considered on the blog how to cook a summer peach compote so that you can immediately drink it. And now we’ll make a blank - peach compote for the winter. What do we need for this in the first place? Of course, the peaches themselves, the main thing is that they are not overripe! Overripe peaches will only go to ...

Dough for pies. Recipe with photo. Yeast dough...

Dough for pies. Recipe with photo. Yeast dough for pies. Fresh yeast dough. From this dough you can make any fresh filled cake or sweet filled cake. I will post the recipes for the pies on the site as they are prepared, therefore I decided to put the recipe for the pie test into a separate article. Ingredients: Margarine, 250g. yeast, 1.5 tbsp. water…

Braised Chicken. Chicken stew with potatoes in the oven ...

Spicy chicken. Stewed chicken with potatoes in the oven. Recipe with photo. We have already prepared the simplest version of stewed potatoes with chicken on the stove, today we will cook stewed chicken with potatoes in the oven. To improve the taste of the dishes we use quince, dried barberry, two types of pepper and coriander seeds (cilantro). We will cook in the oven, so the main thing is ...

Boiled beef tongue. A photo....

Boiled beef tongue. A photo. The easiest way to cook beef tongue is cooking. Ingredients: beef tongue, 1 pc. onions, 1 pc. garlic, 2-3 cloves bay leaf, 3-4 pcs peppercorns, 10 clowns. salt No tags for this post.

Beef with prunes and nuts. Recipe with photo ....

Beef with walnuts. Beef with prunes and walnuts. Beef is a fairly versatile product, a neutral meat that all guests will eat, unless, of course, they are non-vegetarians. Good meat is difficult to spoil, but you can improve the taste in different ways. Last time we cooked beef with red wine, prunes and raisins, today we add garlic and ginger ...

Gogal filling

Stuffing for Shore-Gogal. Recipe with photo. Gogals are sweet and salty. Shor-gogal is a salty gogal with an original filling. In the Azerbaijani language, spices have other names: turmeric - sarykyek, cumin - jirya, and fennel - raziyana. To lubricate the layers and filling, we need dissolved melted butter. Ingredients: Salt, 1 tbsp. Pepper, 1/2 tbsp Fennel, 2 ...

Vinaigrette with beans is another tasty version of the famous Russian salad. Beans make it richer in taste, in addition, it contains a lot of protein, so this salad can be considered as a complete meal.

Green peas are usually not added, but if you really like legumes, then you can use this and that.

By the way, some replace beans with potatoes. I will give such an option below.

If this is not canned food, then, of course, beans must be prepared: soak overnight and then cook until tender.

  How to cook beans

1. The beans must first be soaked - this will allow it to become softer and healthier - harmful substances will come into the water. Therefore, it is advisable to change the water every three hours. Two parts of water are taken on one part of the beans, it is best to leave it like this for the night, that is, for 8-10 hours.

2. When cooking, beans should be poured with fresh water in a ratio of 1 to 3. And cook for 1-1.5 hours, or longer if necessary. You can add a little sunflower oil in the process - it will be tastier. Almost at the very end, salt to taste.

  Vinaigrette with canned beans and sauerkraut

This vinaigrette differs from the classic recipe in that it has beans and an apple.

Composition:

• Beets - 2 pcs.,
• Carrots - 1 pc. medium size,
• Pickled or pickled cucumbers - 3 pcs.,
• Potato - 1 medium size,
• A handful of sauerkraut
• 1 small onion,
• Half sour apple
• Beans - a jar (400 gr.), Or 300 grams of boiled beans,
• 2-3 tbsp lemon juice
• Vegetable oil

1. Boil beets, carrots, potatoes and cut into small cubes. Put beets and carrots in a bowl.

2. Cut pickles and add to the salad.

3. Cut the potatoes into cubes and also add.

4. Squash sauerkraut from brine and chop. Pour into a bowl.

5. Chop one onion finely. Onions can be scalded for softness with boiling water or pickled. Also add to the salad.

6. Cut the half of the sour apple into cubes and add to the vegetables.

7. Drain the water from the jar of beans and add the beans to the salad. Or, if you do with dry beans, soak overnight beforehand, boil in the morning.

8. We try on salt, if necessary, add. Squeeze a little lemon juice and season with vegetable oil.

  Vinaigrette with beans without potatoes

A simplified version of vinaigrette with a minimum of ingredients. But due to the beans, it remains tasty and nutritious.

Products:

• Two hundred grams of beets
• Two hundred grams of carrots,
• One hundred and fifty grams of boiled or canned beans
• One hundred and fifty grams of pickles or sauerkraut,
• Vegetable oil,
• Salt.

Cooking:

1. Boil vegetables, cool, peel. Dice.
2. Chop the cucumbers.
3. Put everything in a bowl, add beans. Mix.
4. Salt and season with vegetable oil, or dressing for vinaigrette.

  The most delicious recipe for vinaigrette with sauerkraut and beans (video)

Everyone knows what a vinaigrette is. The most important thing is a real storehouse of a variety of vitamins, which are useful at any time, but especially in the winter, when it is difficult to purchase fresh vegetables, and the body just requires them. Our housewives most often make a classic dish, but sometimes - a vinaigrette with beans. The recipe is not very different, but the salad becomes noticeably more nutritious. Beans can be bought ready-made, or you can boil yourself. Taste qualities from this will not change much.

Recipe for Standard Bean Vinaigrette

We will need the following products: 300 grams of beets, the same amount of carrots, potatoes, sauerkraut, two pickles, 200 grams of boiled beans, one onion, sunflower oil, salt. Cooking vinaigrette with beans, the recipe is as follows. It is necessary to prepare for the process in advance: boil potatoes, carrots and beets in their uniforms until cooked. Boil the beans separately. When using a pressure cooker, this task can be completed faster. We cool all the ingredients and peel them. Now we cut the beets, carrots and potatoes into small cubes. We rinse the sauerkraut under running water.

You don’t need to rinse if you love fermented rich taste. We cut cucumbers into small cubes. Finely chop the onion. Mix all the ingredients in a large container. Solim. Add sunflower oil immediately before serving. To taste - both refined and with a smell. You can eat a delicious vinaigrette. The classic recipe with beans is made.

More complicated vinaigrette recipe: with beans, herring and apples

Ingredients: 1/7 kg of beets, carrots and cucumbers, 100 grams of potatoes, the same amount of white beans and onions, 1/5 kg of herring, 80 ml of olive oil, 30 ml of wine red vinegar, 20 grams of mustard, five grams ground black pepper and sea salt, two soaked apples. Cooking vinaigrette, a recipe with beans, herring and apples. Preheat the oven to 170 degrees. Pour the beans overnight with cold water, then pour it off, pour fresh and cook until cooked, and do not forget to salt in the middle of the process.

Wash potatoes, carrots and beets, sprinkle with olive oil, sprinkle with Provencal herbs and, wrapped in aluminum foil, bake until cooked. Cool, clean. We are preparing a dressing. To do this, combine olive oil, three spoons, vinegar, mustard, add quite a bit of ground pepper and mix thoroughly. Cut the baked vegetables, cucumbers, apples and onions into small cubes, thin strips - herring, crush with ground pepper and also mix. At the end we add beans and pour vinaigrette dressing. Done!

A very simple recipe for vinaigrette with beans and sauerkraut

Vegetable salad, saturated with proteins and vitamins, really cooks very quickly, if you take care in advance of the preparation of products. Salad components: boiled beets and boiled potatoes - two medium pieces each, boiled carrots - one, large, one small onion, pickled cucumbers - three to four medium sizes, sauerkraut - one saucer, unrefined vegetable oil and salt. Making vinaigrette with beans. The recipe also involves the use of sauerkraut.

Dice the beets, put them in a prepared container and season with vegetable oil, a small amount. Dice the cucumbers, put them and beans in a colander to drain the liquid. Dice potatoes and carrots. Onion - finely. At this stage, we add all the ingredients to the beets in a container. Salt to taste, season with vegetable oil and carefully, but gently mix. Vinaigrette (recipe with beans and cabbage) is ready.

Beef and Corn Vinaigrette Recipe

This dish is nutritious and satisfying, as it contains ingredients that contain a lot of protein. So, we need: potatoes - two pieces, carrots and beets - three each, half a red onion, pickled cucumbers - three pieces, pickled mushrooms - ten pieces, chickpeas - 400 grams, the same amount of dark beans, a little corn and green peas, onions green - a small bunch, vegetable oil - one and a half tablespoons, chopped dill - two tablespoons.

Cooking another vinaigrette (recipe with beans), the photos at the same time confirm the simplicity of the process. Pour the beets in a saucepan with water and cook for 45 minutes, until softened. After 15 minutes from the start of cooking, put the potatoes in a container. When ready, drain the water, cool the vegetables and cut into cubes. We clean the carrots, cut into circles and steam boil. After cooling, finely chop. From cans with corn, peas and beans, drain the liquid. All the ingredients are now mixed. Add oil, mix again, decorate with dill on top.

Vinaigrette with beans: a recipe with herring, mustard sauce

You will need: two carrots, two potatoes, two beets, 200 grams of jar beans, three pickles, 150 grams of salted herring fillet. For the sauce: two tablespoons of mustard, two egg yolks, two tablespoons of dry white wine, two tablespoons of vinegar, sugar, meat broth, vegetable oil - all two tablespoons each. I wash the carrots, beets and potatoes well, individually wrap them in foil and bake them in the oven for 180 minutes at 180 degrees. After cooling, peel and cut into small cubes. We put the ingredients for the sauce in a saucepan, put on the fire and cook until thickened, stirring.

Vegetable vinaigrette is a popular winter salad for many housewives. There are many recipes to treat your household with a delicious vinaigrette. We suggest adding red beans to traditional vinaigrette products, a salad with beans will turn out to be a bit more satisfying, which is especially important for those who fast.
The classic vinaigrette with beans is a hearty and tasty salad that will be especially relevant for those who fast, looking for vegetarian salads and just for those who like simple and tasty salads without mayonnaise.

Taste Info Vegetable salads / Salads without mayonnaise

Ingredients

• a couple of pieces of vegetables (carrots, beets and potato tubers);
• one onion;
• 4 tbsp. spoons of sauerkraut;
• three tbsp. spoons of canned legumes (beans and peas);
• sunflower oil for dressing;
• salt.

How to make a classic vinaigrette with beans

Before proceeding with the implementation of the above vegetable recipe, some foods should be boiled. Boil potatoes, beets and carrots. When the products have cooled down after cooking, we will clean them.
Cut peeled potato tubers into cubes.


A similar procedure "expects" and carrots.


I try to chop the onion as little as possible. Instead of regular onions, red onions can also be used. To make the onion less bitter, you can pickle it a little in vinegar, and then rinse with cool water.


As a "salty" ingredient, take sauerkraut.


The turn came to red beans. Add it in “union” with green peas (also canned).
I use canned beans, you can use boiled beans.
Red beans can be replaced with white.

We also recommend shifting beets, chopped also in cubes, last.


Season the vinaigrette with beans and sunflower oil. Add salt as needed.
I believe that the most delicious vinaigrette oil is homemade sunflower oil. You will not find this oil in the store, it is sold on the market, it smells divine. Good, fresh and smelling oil is the key to a delicious vinaigrette.

Recipe number 2. Vinaigrette with boiled beans

Vinaigrette is one of the most popular and beloved dishes. This light and healthy winter salad, which consists of vegetables alone and is seasoned not with mayonnaise, but with vegetable oil. This recipe is a vinaigrette with boiled white beans, if desired, it can be replaced with red.

Time: preparation - 20 minutes, preparation - 70 minutes.
  Servings - 7.

Ingredients:

• beets - 2 pcs. (medium size);
• carrots - 2 pcs.;
• potatoes - 4 pcs.;
• pickles - 2 pcs.;
• white boiled beans - 200 g;
• onions - 1 pc.;
• sunflower oil - for refueling.

Step by step recipe with photo

How to boil beans for vinaigrette?
For boiling beans in our recipe you need a glass of beans, which is equivalent to 200 grams, 1 liter of water, 1 tsp. salt, add salt at the end of cooking. You can boil the beans in a slow cooker, it cooks there for 40 minutes. For vinaigrette, beans can be boiled on a stove, pre-soaked in cold water overnight, and then boiled for 50-60 minutes, without preliminary soaking, the beans are cooked one and a half times longer. White beans boil faster, if you boil red, increase the time.

Teaser network

Beetroot for vinaigrette choose a medium size dark color. The beet peel should be thin, smooth, without damage. Boil beets in a slow cooker to reduce the time of heat treatment of vegetables. In my small pressure cooker, the beets are cooked for 20 minutes. Then, after waiting for the steam to come out of the pressure cooker, I take out the beets and cool them down. I cut the cooled beets into small cubes.


I carefully wash the potatoes with a brush and boil them in a peel in salted water. I try not to digest potatoes. It is better not to cook vegetables in vinaigrette than to digest. So in vegetables more nutrients will remain, and vinaigrette will be more appetizing in appearance. Then peel the cooled potatoes and cut them into the same small cubes as beets.


I mix chopped beets and potatoes. I like it when the vinaigrette is beetroot. If you want a light-colored vinaigrette, then beets must be added to the vinaigrette last. Beets, sliced \u200b\u200band sprinkled with sunflower oil, are kept in a separate bowl, and at the end of cooking pour into a vinaigrette.


Diced pickles add to beets and potatoes. If there is a lot of pickle in the cucumbers, then I squeeze them slightly.


Boil the carrots in the peel, cool, peel and chop it. Carrots can be cut smaller than other vegetables.


Thoroughly mix all the chopped vegetables, leaving them briefly so that they become stained with beetroot juice.


Sauerkraut must be present in the vinaigrette recipe.


Add sauerkraut.


The last thing I add to the vinaigrette is beans and fragrant sunflower oil. Before serving the vinaigrette, add finely chopped onions to it.
It turned out a wonderful, nutritious dish with minimal food costs.

Vinaigrette - one of the most popular salads, prepared from boiled vegetables, beets, potatoes, carrots. To make the dish more nutritious, try adding boiled or canned beans. Vinaigrette with beans can act as a full-fledged second course for lunch or dinner, it is perfect during Lent. You can fill vinaigrette with vegetable unrefined oil or mayonnaise to taste.

To make bean vinaigrette, take sauerkraut, beets, potatoes, carrots, beans, onions, pickles, sunflower oil, salt and black pepper. In the evening, pour the beans with water, and in the morning boil in water without salt until the beans become loose, soft, i.e. fully cooked. Also boil the jacket potatoes in one pan with carrots, and beets in another pan. Cool vegetables and beans.

When the vegetables have cooled, peel them. In a large bowl, combine the beans, sauerkraut.

Add salted cucumbers, carrots and potatoes to small cabbage and beans. Peel and chop onions very finely.

Put the onions in a bowl. Dice the beets, transfer to another bowl and mix with vegetable oil.

Then put the beets in a bowl with other ingredients and mix. Pour salt and ground pepper into the vinaigrette to taste and mix again. Vinaigrette with beans is almost ready.