How to cook vinaigrette with beans recipe normal. Classic vinaigrette with beans and sauerkraut

How to cook vinaigrette with beans recipe normal. Classic vinaigrette with beans and sauerkraut - step by step cooking lenten dishes

16.04.2019 Salads

Recipes salad vinaigrette there are many. For its preparation, beets and carrots, potatoes and cabbage, peas and pickles, nuts and sesame, green onions, dill, rooster, garlic, etc. are taken. During my life I have cooked a lot of this salad in different versions, I will tell you the most successful and useful ones, in my opinion, and present a step-by-step recipe with photos. Vinaigrette, a classic recipe with sauerkraut and beans - the most favorite. Choose what you like, all the recipes are good. For the days of fasting or vegetarian food is very useful and tasty.

Vinaigrette with sauerkraut and beans

For this salad I use, which makes my husband. Beets choose red, bright and sweet, it is necessary, and the taste of the salad depends on the choice of beetroot.

Ingredients:

beans 200 g;
1 large beets (burgundy, sweet);
jar of canned peas;
2 handfuls of sauerkraut;
2 carrots;
8 potatoes;
oil (preferably aromatic, homemade, or olive);
salt pepper.

Cooking process

Boil the vegetables.

Tip: if you do not have a large beet, like mine, but several small ones, it is better to do this: wash the vegetables (beetroot and carrot), and wrap in foil, send it to the oven and bake until cooked. I expose 200 degrees. So it will be tastier, and vegetables will retain all their beneficial properties.

Boil the beans, it is better to do this in advance, because it is cooked for a long time. Or soak at least initially for about three hours. You can take canned beans in jars.

Peel the vegetables, cool the boiled beans.

Vegetables cut into large cubes.

Put everything in a bowl, add the cabbage.

All mix, season with oil, salt and sprinkle with pepper.

Tip: You can add crushed garlic, Italian herbs, or chopped parsley, cilantro.
I forgot to add polka dots when photographing, you can put it, but you can leave it anyway, it's still delicious. I still sprinkled with lightly roasted sesame seeds.

Our vinaigrette in the classic recipe with sauerkraut is ready, you can use.

More cooking options for the salad.

With pickled cucumbers

Everything is done, as in the first recipe, only finely chopped salted (not pickled) cucumber, green peas are added, you can chop finely green onions, it turns out very tasty in a salad. We do not add beans; only beets, potatoes, carrots, cucumbers and peas come here. Instead of green onions, you can chop finely white or purple onions, they are not bitter.

Ingredients

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

How to cook a classic vinaigrette with beans

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

A similar procedure "expects" and carrots.

Onions I try to grind as little as possible. Instead of the usual onions, you can also use red onions. To make the onion less bitter, it can be slightly marinated in vinegar, and then rinsed with cool water.

As a "salty" ingredient, we take sauerkraut.

I got a turn to red beans. Add it in the "union" with green peas (also canned).
I use canned beans, you can use boiled beans.
Red beans can be replaced by white.

We recommend to shift the beets, which are also ground into cubes, last.

Season the vinaigrette with sunflower beans. Salt as needed.
I think that the most delicious butter for vinaigrette is homemade sunflower oil. This oil you will not find in the store, it is sold on the market, it smells divine. Good, fresh and fragrant oil - this is the key to a delicious vinaigrette.

Recipe № 2. Vinaigrette with boiled beans

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

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

Ingredients:

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

Step-by-step recipe with photos

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

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Beets for vinaigrette choose medium size dark color. The skin of the beet should be thin, smooth, without damage. Boil the beets in a multi-cooker-pressure cooker to reduce the time of heat treatment of vegetables. In my small-sized pressure cooker, the beets are cooked for 20 minutes. Then, having waited until steam comes out of the pressure cooker, I take out the beets and cool them. Cooled beets cut into small cubes.

I carefully wash the potatoes with a brush and boil them in the peel in salted water. Potatoes try not to digest. In a vinaigrette it is better not to boil vegetables than to digest. So in vegetables there will be more nutrients, and the salad will be more appetizing in appearance. Then, peeling potatoes, peeled and cut into small cubes with the same size as beets.

Mixing chopped beets and potatoes. I like it when the vinaigrette has beet color. If you want a light color vinaigrette, then beets must be added to the vinaigrette last. Beetroot, cut and sprinkled with sunflower oil, kept in a separate bowl, and at the end of cooking, pour in vinaigrette.

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

Boil the carrots in their skins, cool them, brush them and cut them. Carrots can be cut smaller than other vegetables.

Thoroughly mix all the chopped vegetables, leaving them for a while so that they are colored with beetroot juice.

In the recipe vinaigrette necessarily present sauerkraut.

Add sauerkraut.

Last but not least, add vinaigrette beans and fragrant sunflower oil. Before serving vinaigrette add finely chopped onions.
It turned out to be a wonderful, nutritious dish at minimal cost to the products.

We are used to cooking a vinaigrette with green peas and sauerkraut, and few people know that this salad is universal and you can add many other ingredients to it.

For example, herring, mushrooms, fresh cabbage and beans.

Vinaigrette with beans is especially nutritious and tasty.

Preparing a salad is surprisingly simple, it turns out incredibly tasty.

Bean Vinaigrette - General Cooking Principles

The composition of the salad includes the main ingredient of vinaigrette - beets. It is better to take bright red varieties, they are juicier, tastier and brighter. Beets are pre-boiled or baked. In addition to beets, it is often possible to meet vegetables such as potatoes and carrots in vinaigrette, which must also be prepared in advance. Ready vegetables are cooled, peeled, and cut into cubes of the same size.

The other main ingredient of the vinaigrette with beans is the beans themselves. Use as dry bean, and canned white and red varieties. And if there are no problems with the latter, it is enough to open the jar and drain the liquid and the beans are ready for use, then you will have to tinker a little with the dry beans. But it is not difficult: both red and white beans should be soaked in cold water for at least two hours, and preferably at night. Then boil until cooked in salted water - it is important to ensure that the beans are soft, but not boiled soft.

Mushrooms, herring, sauerkraut or fresh, boiled meat and much more can become additional ingredients of the salad. It all depends on the compatibility of the products and your preferences.

Seasoned vinaigrette with beans, mainly aromatic vegetable oil. You can vary the taste and use for dressing sour cream, mayonnaise or a mixture of vinegar, olive oil and mustard.

Vinaigrette can be served not only in mixed form, but also laying out all the ingredients in layers. Particularly interesting is the salad in glass transparent salad bowls - it is bright, diverse and very appetizing.

Recipe 1. Vinaigrette with beans and cucumbers

Ingredients:

Two beets;

Half a cup of white beans;

Two fresh cucumbers;

Two carrots;

One large potato;

Bulb;

Two blocks (wet);

Pinch of Provencal herbs;

Two teaspoons of spicy mustard;

Tablespoon of wine red vinegar;

Ground pepper and salt;

Parsley leaves;

Olive oil.

Cooking method:

1. Soak the beans for two hours in cold water, then boil in a little salted water until cooked. Drain the liquid, cool the beans themselves.

2. Cover the baking sheet with foil, lay out thoroughly washed, but not peeled vegetables: potatoes, beets, carrots. Sprinkle them with olive oil, sprinkle with Provencal herbs. Bake for 20-30 minutes, depending on the size, at 160 degrees, until fully cooked.

3. Cool the prepared vegetables, peel and chop not small, but not large cubes.

4. Cut cubed apples and cucumbers with the same cubes.

5. Peel the bulb, chop, add to the rest of the salad ingredients.

6. Mix everything thoroughly, put the prepared white beans.

7. Season the salad with olive oil, pre-mixing it with salt, spices, vinegar and mustard.

8. Before serving, decorate with leaves of fresh greens.

Recipe 2. Vinaigrette with beans and sour cream

Ingredients:

One large or two small beets;

Half a cup of red beans;

Three potatoes;

One pickled cucumber;

Bulb;

Sweet and Sour Apple;

60-80 grams of sour cream;

Tablespoon vegetable oil;

Half a lemon;

One egg;

Salt, pepper, sugar - to taste;

A bunch of greens.

Cooking method:

1. Rinse beets and potatoes and boil separately from each other until cooked. Cut cooled vegetables and salted cucumber into small cubes.

2. Soak the beans, then boil them.

3. Finely chop the onion and fry in vegetable oil until sweet.

4. Egg boil hard boiled.

5. Put potato and beet cubes into a deep salad bowl, cucumber, sliced apple, boiled beans, fried onions. To mix everything.

6. Salt and pepper the salad to taste, sprinkle with lemon juice, fill with sour cream.

7. Before serving, decorate with finely chopped egg and greens.

Recipe 3. Vinaigrette with beans and mushrooms

Ingredients:

Two beets;

80 grams of beans (red);

Bank (300 grams) pickled mushrooms;

Bulb;

Two potatoes;

Tablespoon of apple cider vinegar;

50 ml of vegetable oil;

Salt pepper.

Cooking method:

1. Boiled until ready vegetables: potatoes and beets, cool and cut into cubes.

2. Peel the onions and cut into small cubes.

3. Open a jar of honey agarics, discard the mushrooms in a colander.

4. Boil the beans until cooked in lightly salted water, soaking it for a couple of hours in cold water.

5. Mix the beets with onions, mushrooms, potatoes and beans.

Recipe 4. Vinaigrette with canned beans

Ingredients:

Two pickled cucumbers;

150 grams of sauerkraut;

Bank of beans;

Sweet bulb;

Salt pepper;

Vegetable oil - for refueling;

Pomegranate seeds - for decoration.

Cooking method:

1. Bake at 160 degrees or boil the beets until ready, after it cools, cut into cubes.

2. Chop the onion, chop the pickled cucumbers in the same cubes as the beets.

3. Mix lightly squeezed cabbage, beets, onions and cucumbers in one container.

4. Add beans, pre-drain liquid from the jar.

5. Pour salt and pepper, fill with odorous oil.

6. Transfer the salad to a salad bowl, garnish with pomegranate seeds.

Recipe 5. Vinaigrette with canned beans and fresh cabbage

Ingredients:

Boiled vegetables: large beets, two potatoes, carrots;

Two pickled cucumbers;

A quarter of the head of cabbage (250 grams);

100-150 grams of red beans;

Green onion feathers, parsley leaves;

Vegetable oil.

Cooking method:

1. Pour the liquid out of the opened can of bean. Beans themselves put in a bowl.

2. Peel the vegetables, cut into medium cubes. Put the potatoes and carrots to the beans, and beets in a separate plate, sprinkle them with butter. Thanks to this simple procedure, other ingredients of the salad will not be painted in the color of the beet.

3. Cabbage chop thin transparent strips, squeeze it lightly with your hands, so that it becomes softer and gives juice.

4. Cut pickled cucumbers into small cubes, spring onions in rings.

5. Chop parsley leaves.

6. Mix all the prepared products in a bowl, where the beans and vegetables already lie, salt to taste, season with vegetable oil.

7. Before serving, place vinaigrette with beans in a salad bowl.

Recipe 6. Vinaigrette with white beans and herring

Ingredients:

100 grams of beans;

Two beets;

Carrot;

One green apple;

One potato;

100-150 grams of herring fillet;

Half red onion;

Two fresh cucumbers;

Two tablespoons of wine vinegar;

Tablespoon mustard;

50-70 ml of olive oil;

A mixture of peppers, salt.

Cooking method:

1. Wash the beans and soak for several hours (3-5) in cold water, then boil it in salted water until ready.

2. Bake the washed and dried vegetables in the oven.

3. Mix in a small plate olive oil, mustard, salt and a mixture of peppers.

4. Cut fresh cucumbers, apple, herring and baked peeled vegetables into cubes.

5. Stir all ingredients, add beans, chopped onion.

Bean Vinaigrette - secrets and tricks

Bake or boil the vegetables before cooking the salad should be in the unpeeled form, so they do not boil soft and get better. In addition, vegetables can be cooked in a pressure cooker - here they will save all the vitamins and nutrients.

Choose better vegetables of the same size so that they cook at the same time.

Vegetables can be cleaned quickly and easily when cooled under running cold water.

If you wanted to add herring or sauerkraut to the vinaigrette with beans, and it is too sour or salty, soak the food for half an hour in cold water, then drain it in a colander.

Large beets are boiled for quite a long time, so choose medium-sized fruits and release them into the already boiling water. After 15-20 minutes, cool for 5 minutes in cold water.

To beets when boiling does not lose in color, add a teaspoon of vinegar or citric acid to the water.

For the preparation of a vinaigrette with beans, it is best to use onions of non-bitter varieties, if this is not the case, place the chopped onion for a minute in boiling water, then squeeze.

Add the green onion to the salad, it will give the vinaigrette with beans a pleasant spring aroma of freshness.

To prevent other vegetables from painting in beet color, place the chopped beets in a separate bowl and drizzle with butter. Put this ingredient in the salad last of all just before mixing.

Before adding sauerkraut or pickled cucumbers to the salad, they should be lightly pressed so that the vinaigrette does not turn out to be watery.

The taste of vinaigrette depends not only on its ingredients, but also on the cutting itself. It is best to crumble all products into medium sized cubes. Too big will not be so tasty, but you don’t need to grind either, and then instead of salad you will get porridge after mixing.

Step by step photo recipe for vinaigrette with beans.

canned beans (red) - 1 can,

potatoes - 4-5 pieces,

beets - 1-2 pcs.,

carrots - 2-3 pieces,

3-4 salted cucumbers,

spring onions - 1 bunch,

onion (red) - 1 pc.,

salt, ground black pepper to taste

vegetable oil - 5 tbsp. spoons

table mustard - 1 tsp,

vinegar 9% - 1 tbsp. spoon.

There are dishes in cooking that are simply impossible to spoil. One of these dishes is the vinaigrette.

- This is one of the masterpieces of culinary art. There are many recipes for making vinaigrette. Today we will tell and show you how to make a vinaigrette with beans.

- tasty and nutritious dish. The cooking recipe is simple and affordable. We have already published a similar recipe for vegetable salad salad on our website.

We advise you to prepare a salad with beans at home, using our step-by-step photo recipe. This is famous for its taste, benefit and satiety, suitable for any table!

Cooking vinaigrette with beans.

To prepare bean salad you must first put to cook vegetables. To do this, wash the vegetables well under running water. Then in the pan, shift the potatoes, beets and carrots, pour them with water and put on a medium heat to cook. Watch the vegetables, as the potatoes will be ready in 20 minutes, the carrots in 30 minutes, and the beets will cook for about 1 hour depending on its size. Ready vegetables need to be cooled.

While the vegetables are cooling, you need to clean the red onions, rinse and finely chop.

Green onions are also washed and finely chopped.

Then open the jar of beans. Pour the beans in a colander and rinse a little under running water.

Salted cucumbers cut into small slices.

Chilled vegetables peeled and cut into cubes.

Then put the prepared ingredients into a salad bowl.

Next you need to prepare refueling. To do this, in a separate bowl, pour in vegetable oil.

Then add mustard and vinegar. Instead of vinegar, you can use freshly squeezed lemon juice.

Then add a little pepper and mix thoroughly until smooth.

At the end, season the salad with the resulting sauce, mix well and place it in the fridge for about 2 hours so that it is well soaked.

In Soviet times, the salad was a special salad, without which not a single home festive table could do. But the past time has passed, and with the advent of a large assortment of exotic fruits and vegetables, many have forgotten the taste of a wonderful and healthy salad. Therefore, let us remember the recipe of how to make a classic salad (but I will also add beans to it), the taste of which will appeal to even the most whimsical gourmet.

Cooking a classic vinaigrette salad with beans is a simple but time consuming process. And although the trade now offers us a large selection of these salads (can be done), but still nothing replaces a tasty and appetizing, vitamin-rich home-made snack.

Ingredients:

Big beets - 1 pc.,
medium sized potatoes - 5 pcs,
large carrot - 2 pcs.,
sauerkraut - 250 gr.,
pickled cucumbers - 5 pcs.,
beans, preferably canned (to reduce cooking time) - 1 can,
large onion
refined vegetable oil for salad dressing,
salt - at will.

Cooking a classic salad, with a photo

Potatoes, beets and carrots, rinsed completely under cold running water, put in a large saucepan. Pour the vegetables in cold water, put the container on fire. Potatoes and carrots can be cooked in one pot, as they are boiled for about the same time, and beetroot is cooked in another (make sure that vegetables do not overcook). After the vegetables are cooked, pour the boiling water, and then put them for a few minutes in cold water. We do this in order to further peel off the boiled vegetables easily and quickly removed.

Peeled carrots, potatoes and beets, as well as onions, cut all the vegetables into small cubes. In the same sizes we cut for a vinaigrette and pickled cucumbers. Open a jar of beans.

In the pre-cooked deep container gently pour all the sliced vegetables, canned beans, add sauerkraut.

Mix all the vegetables thoroughly, add salt and a few tablespoons of vegetable oil to the vinaigrette according to your taste.

A classic bean vinaigrette is ready to eat. I wish you and me a pleasant appetite with my household, one of whom eats with might and main, and the second has already reached the shortbread cake, in which there is both cottage cheese and raisins!