How to cook pasta? Boiled pasta... A photo. Pasta or pasta is a common second course. IN soviet time such dishes were more called boiled pasta and were served in combination with meat, and now pasta, which is seasoned various sauces... But the essence remains the same, you need to prepare the base, i.e. boil pasta, or cook pasta. Usually pasta is boiled in water, ...

Liver and side dish. Fried pork liver with garnish ....

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Peach compote for the winter. Recipe with photo ....

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Braised chicken. Chicken stew with potatoes in spirits ...

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Boiled beef tongue. A photo....

Boiled beef tongue... A photo. The easiest way to cook beef tongue is by boiling. Ingredients: beef tongue, 1pc. onions, 1 pc. garlic, 2-3 cloves bay leaf, 3-4 pieces of peppercorns, 10 jesters. 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, neutral meat that all guests will eat, unless, of course, they are vegetarians. Good meat is difficult to spoil, but you can improve the taste different ways... Last time we cooked beef with red wine, prunes and raisins, today we will add garlic and ginger ...

Gogal filling

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

Vinaigrette with beans - another tasty option famous Russian salad. Beans make them richer in taste, and they also contain a lot of protein, so such a salad can be considered a complete meal.

Green peas are usually not added, but if you are very fond of legumes, then you can use both.

By the way, some people substitute potatoes for beans. I will also give this option below.

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

How to cook beans

1. First, the beans must be soaked - this will allow them to become softer and healthier - they will come out into the water harmful substances... Therefore, it is advisable to change the water every three hours. For one part of the beans, two parts of water are taken, it is best to leave it that way overnight, that is, for 8-10 hours.

2. When cooking, the 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 is different from classic recipe the fact that it contains beans and an apple.

Composition:

• Beets - 2 pcs.,
• Carrots - 1 pc. medium size,
• Pickled or pickled cucumbers - 3 pcs.,
• Potatoes - 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. Place the beets and carrots in a bowl.

2. Chop the pickles and add to the salad.

3. Cut the potatoes into cubes and add too.

4. Squeeze sauerkraut from the brine and chop. Pour into a bowl.

5. Finely chop one onion. Onions can be scalded with boiling water or pickled for softness. Add to salad too.

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 are doing it with dry beans, pre-soak overnight, boil in the morning.

8. We taste for salt, if necessary, add. Squeeze out some lemon juice and fill vegetable oil.

Vinaigrette with beans without potatoes

A simplified version of the 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 pickled cucumbers or sauerkraut,
• Vegetable oil,
• Salt.

Preparation:

1. Boil vegetables, cool, peel. Cut into cubes.
2. Cut the cucumbers.
3. Put everything in a bowl, add beans. Mix.
4. Season with salt and season with vegetable oil or vinaigrette dressing.

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

Everyone knows what a vinaigrette is. The most important thing is that it is a real storehouse of a variety of vitamins that will come in handy at any time, but especially in winter periodwhen it is difficult to acquire fresh vegetables, but the body actually requires them. Our hostesses most often do 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 at finished form, or you can boil it yourself. Taste qualities this will not change much.

Standard Bean Vinaigrette Recipe

We will need 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 in advance for the process: boil potatoes, carrots and beets in uniforms until cooked. Boil the beans separately. Using a pressure cooker can accomplish this task faster. Cool all ingredients and peel them. Now cut the beets, carrots and potatoes into small cubes. We wash the sauerkraut under running water.

You don't need to rinse if you like fermented rich taste... Cut cucumbers into small cubes. Finely chop the onion. Mix all the ingredients in a large container. Salt. Add sunflower oil just before serving. Both refined and scented to taste. You can eat a delicious vinaigrette. The classic recipe with beans is done.

The recipe for the vinaigrette is more complicated: 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 olive oil, 30 ml of red wine vinegar, 20 grams of mustard, five grams of ground black pepper and sea \u200b\u200bsalt, two pickled apples. Cooking vinaigrette, recipe with beans, herring and apples. Preheat the oven to 170 degrees. Fill the beans for the night cold water, after which we drain it, pour it fresh and boil until cooked, and do not forget to salt in the middle of the process.

We wash the potatoes, carrots and beets, sprinkle with olive oil, sprinkle with Provencal herbs and, wrapping in aluminum foil, bake until tender. Cool, clean. Preparing the dressing. To do this, combine olive oil, three tablespoons, vinegar, mustard, add quite a bit of ground pepper and mix thoroughly. Cut baked vegetables, cucumbers, apples and onions into small cubes, thin strips - herring, crush with ground pepper and also mix. Finally, add the beans and pour the vinaigrette with the dressing. Done!

A very simple recipe for vinaigrette with beans and sauerkraut

Rich in protein and vitamins, a vegetable salad really cooks very quickly if you take care of the food preparation in advance. Salad ingredients: boiled beets and boiled potatoes - two medium pieces each, boiled carrots - one, large, one small onion, pickled cucumbers - three or four medium-sized, sauerkraut - one saucer, unrefined oil vegetable and salt. We make a vinaigrette with beans. The recipe also involves the use of sauerkraut.

Cut the beets into cubes, put them in a prepared container and fill them with a small amount of vegetable oil. Cut cucumbers into cubes, put them and beans in a colander to drain the liquid. Cut potatoes and carrots into cubes. Onions are fine. At this stage, add all the ingredients to the container for the beets. Salt to taste, fill with vegetable oil and mix thoroughly, but gently. The vinaigrette (recipe with beans and cabbage) is ready.

Bean 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, some corn and green peas, onions green - a small bunch, vegetable oil - one and a half tablespoons, chopped dill - two tablespoons.

We are preparing another vinaigrette (recipe with beans), while the photos 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 the container. When ready, drain the water, cool the vegetables and cut into cubes. We clean the carrots, cut into circles and boil for a couple. After cooling, finely chop. Drain the liquid from the jars with corn, peas and beans. Now mix all the ingredients. Add oil, stir again, decorate with dill on top.

Vinaigrette with beans: a recipe with the addition of herring, mustard sauce

You will need: two carrots, two potatoes, two beets, 200 grams of canned beans, three pickled cucumbers, 150 grams of fillet lightly salted herring... For the sauce: two tablespoons of mustard, two egg yolk, two tablespoons of dry white wine, two tablespoons of vinegar, sugar, meat broth, vegetable oil - all in two tablespoons. Wash the carrots, beets and potatoes well, wrap them separately in foil and bake them in the oven at 180 degrees for 40 minutes. After cooling, peel and cut into small cubes. Put the ingredients for the sauce in a saucepan, put on the fire and cook until thick, stirring occasionally.

Vegetable vinaigrette - popular winter salad from many hostesses. Recipes to pamper your household delicious vinaigrette there are many. We suggest adding red beans to the traditional vinaigrette products, the salad with beans will turn out to be a little more satisfying, which is especially true for those who are fasting.
The classic bean vinaigrette is a hearty and tasty salad that will be especially relevant for those who are fasting and looking for vegetarian salads and just for those who like simple and delicious 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 st. tablespoons of canned legumes (beans and peas);
• sunflower oil for refueling;
• salt.

How to make a classic bean vinaigrette

Before proceeding with the implementation of the above vegetable recipe, you should boil some foods. Boil potatoes, beets and carrots. When the food has cooled down after cooking, clean it.
Cut the peeled potato tubers into cubes.


A similar procedure "expects" carrots.


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


Take sauerkraut as a "salty" ingredient.


The turn came to the red beans. Let's add it in "union" with green peas (also canned).
I use canned beans, you can use boiled beans.
Red beans can be substituted for white beans.

Beets, which are also diced, are recommended to be shifted last.


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

Recipe number 2. Vinaigrette with boiled beans

Vinaigrette is one of the most popular and loved by many dishes. This is a light and healthy winter salad, which consists of only vegetables and is dressed not with mayonnaise, but with vegetable oil. This recipe for vinaigrette with boiled white beans, if desired, 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.;
• salted cucumbers - 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?
To boil beans for 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 multicooker-pressure cooker, it is cooked there for 40 minutes. For vinaigrette, beans can be boiled on the stove, pre-soaked in cold water overnight, and then boil for 50-60 minutes, without pre-soaking beans are cooked one and a half times longer. White beans cooks faster, if you boil red, then increase the time.

Teaser network

I choose medium-sized beets for vinaigrette and dark color. The skin of the beets should be thin, smooth, without damage. Boil beets in a multicooker-pressure cooker to shorten the time heat treatment vegetables. In my small pressure cooker, beets are cooked for 20 minutes. Then, after waiting until steam comes out of the pressure cooker, I take out the beets and cool them. I cut the cooled beets into small cubes.


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


I mix the chopped beets and potatoes. I like it when the vinaigrette has a beetroot color. If you want to light color vinaigrette, then beets must be added to the vinaigrette last. Beets, cut and sprinkled with sunflower oil, are kept in separate dishes, and at the end of cooking, pour into the vinaigrette.


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


I boil the carrots in the peel, cool, peel and chop them. Carrots can be chopped finer than other vegetables.


Mix all the chopped vegetables thoroughly, leaving them for a while so that they are colored beet juice.


Sauerkraut is always present in the vinaigrette recipe.


I add sauerkraut.


Last but not least, add beans and fragrant sunflower oil to the vinaigrette. Before serving the vinaigrette, I add finely chopped onions to it.
It turned out beautiful nutritious dish at a minimum cost of products.

Vinaigrette is one of the most popular salads, prepared from boiled vegetables, beets, potatoes, carrots. For a more filling meal, 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 season the vinaigrette with vegetable not refined oil or mayonnaise to taste.

For the bean vinaigrette, use sauerkraut, beets, potatoes, carrots, beans, onions, pickles, sunflower oil, salt and black pepper. In the evening, fill the beans with water, and in the morning, boil them in water without salt until the beans become loose, soft, i.e. completely welded. Also boil the skins in one pot with the carrots and the beets in the other. Cool vegetables and beans.

When the vegetables are cool, peel them off. Combine the beans and sauerkraut in a large bowl.

Add pickles, carrots, potatoes, cut into small cubes, to the cabbage and beans. Onion peel and chop very finely.

Transfer the onion to a bowl. Cut the beets into cubes, transfer to another bowl and stir with vegetable oil.

Then, transfer the beets to a bowl with the other ingredients and stir. Pour salt into the vinaigrette to taste and ground pepper and mix everything again. The vinaigrette with beans is almost ready.