When stopping when choosing a menu for a stew, be sure to decide on your free time to cook it.
Seemingly simple recipes require, with a lack of experience, special attention.
The difficulty is only one - to correctly calculate the time of laying the products, no matter how detailed the recipe is, still small deviations in the cooking time are possible.
Try to start to cook the most simple recipes - with eggplants and “in Greek”.
Stews with meat are somewhat more complicated, although it is worth it - the combination of meat proteins with vegetables is the best food for people leading an active lifestyle.
Stews with beans - general principles of cooking
• Green string beans - a vegetable that cannot be spoiled by any stew. This bean is used to prepare not only a vegetable, but also a meat dish to complement it.
• Stew - a dish that requires long languor of its components, and therefore is prepared only in thick-walled dishes. A deep frying pan or a small cauldron would be most suitable. Clay pots are ideal containers for making such treats in the oven.
• Green beans for stews are used fresh or more often in frozen form. However, if necessary, they are replaced by canned.
• All products, while cooking stew, are laid in turn. The sequence depends on the time required to bring to readiness of one or another ingredient.
• When adding beans, consider the type of product selected. Fresh string beans, as well as frozen, are added earlier, rather than already prepared, from a tin can.
• Stew with green beans is salted literally a couple of minutes before readiness, so that all products are cooked at the same time.
• Season the dish with all sorts of spices, selected to your taste or specified in the selected recipe. • Stew with delicious beans with a dressing of sour cream, or with raw yolk or egg loose in milk. It all depends on the specific dishes and their own preferences.
Vegetable bean stew with eggplants
Ingredients:
• 200 gr. beans (fresh, green);
• two fresh eggplants;
• 200 grams of ripe tomatoes;
• sweet pepper peppermint;
• large salad onion;
• garlic - three slices;
• one carrot;
• 1/3 cup low-fat sour cream.
Cooking Method:
1. Wash all vegetables thoroughly in running water. Dry eggplants, tomatoes and green beans with a towel or napkin.
2. In small, centimeter thick slices, cut the eggplants with the skins, salt and leave to stand for half an hour. So that the juice that comes out of them along with bitterness does not soak back, put the eggplants in a colander under which you put a container of smaller diameter.
3. Cut the sweet pepper in two, remove the whole core and cut it across, into narrow strips.
4. Cut the carrot into strips and chop the onion finely.
5. In a small cauldron pour three large spoons of refined oil, and, putting both eggplants, onions, carrots and peppers, fry them until ready. Fry vegetables with moderate heat, stirring constantly.
6. After five minutes, report the diced tomatoes, stir and continue to simmer on low heat. To taste salt, you can add black pepper.
7. In a glass of boiled drinking water dissolve sour cream. Pour the mixture into the cauldron to the cooking vegetables, stir everything well again and continue cooking in the same temperature mode for 20 minutes, tightly closing the lid.
8. Put chopped garlic in a stew, and after ten minutes turn off the stove.
Stew with French beans “Mexican-style”
Ingredients:
• 500 gr. chilled chicken fillet;
• sweet pepper - three medium percini;
• 2 small carrots; • tomatoes - 3 pcs .;
• 350 gr. canned sweet corn;
• 320 gr. haricot beans (frozen);
• two large onions;
• 1/2 tsp powdered cinnamon, ground paprika, dried garlic powder;
• h. Spoon ground dried tomatoes;
• chili pepper powder.
Cooking Method:
1. In a thick-walled high frying pan, heated with refined oil, put onion half rings and slightly fry. Do not fry much, it is enough to bring it to a softening.
2. Place small cubes of carrot on the onion, cut into quarters of rings, the flesh of sweet pepper. Drain a little and report to the tomatoes tomatoes, sliced as well as pepper.
3. Place frozen green beans in cold water for one and a half minutes. Remove, dry thoroughly and, cutting off sharp tips, immerse in boiling water for another 1 minute. Transfer to a colander and quickly wash with cold water.
4. When the vegetables are half cooked, they will soften, report the corn and beans. Before laying out a jar of corn, well strain the marinade.
5. Brown chicken in a hot oil in a separate frying pan.
6. Add spices to the stew, lightly sprinkle the dish and lay the fillet, cut into slices of medium size. Mix everything thoroughly so that the chicken pieces are completely immersed in the stewed vegetables and bring to readiness. After about 15 min. stew with beans will be ready.
Chicken stew with green beans and mushrooms
Ingredients:
• fresh young champignons - 450 gr .;
• chicken breast (fillet) - 800 gr .;
• 300 gr. green beans;
• 1 onion;
• 20% sour cream (homemade) - 200 gr .;
• 30 grams of “Peasant” oil;
• one raw yolk;
• A full tablespoon of white flour, no slides.
Cooking Method:
1. Rinse the string beans, put it in a pot of boiling, slightly salted water, and boil for five minutes, put in a colander and rinse under a faucet. 2. Wash the chicken fillet thoroughly, blot dry with a disposable towel and cut into small pieces (pieces) of arbitrary size. It is most convenient to first cut the fillet lengthwise into two or three parts, depending on the thickness, and only then to form pieces of the desired size.
3. Melt half of the specified amount of butter in a pan and fry chicken meat on it until done. The meat should not crust, so fry it with moderate heat and stir constantly. Cover the finished fillet with a lid and turn off the plate.
4. Melt the remaining oil, but in another clean pan. Dip the onion, the quarter-mushrooms of the champignons, chopped into half rings, and fry until the onions are softened. Put sour cream to the mushrooms and stir well, simmer for 7 minutes. Add the green beans.
5. Sprinkle some flour on the not yet cooled breast, mix it thoroughly so that the flour envelops the pieces of chicken from all sides. Add the stewed mushrooms and beans, mix gently again and cook on low heat for 15 minutes.
6. Gently stirring the stew, enter the yolk that is loose with a whisk and immediately remove the dish from the heat.
Vegetable stew with beans in French style
Ingredients:
• half a kilo of cauliflower;
• frozen green beans (string beans) - 250 grams;
• carrots - 2 pcs., Small;
• 200 grams of canned green peas;
• 100 grams of dry beans;
• “Creamy” or sandwich margarine - 2 tbsp. l .;
• 30 gr. (1 tbsp. L.) White wheat flour;
• one egg;
• 50 ml of pasteurized milk;
• lemon juice.
Cooking Method:
1. Soak beans in water overnight. Boil until half cooked and dry, transferring to a colander.
2. Thoroughly wash the cauliflower under the tap, disassemble into small florets and cut along small pieces. Chop the carrot in small strips.
3. Put all the vegetables in a thick-walled pot, add a little water, salt and put the stew until ready on low heat. Transfer to a colander. Strained decoction do not pour, it is still useful. 4. In the margarine melted in a pan, fry the flour until you get a delicate cream color, pour 400 ml of the still not completely cooled vegetable broth. Stir thoroughly so that the flour is evenly distributed over the broth, and there are no lumps, boil.
5. Continuing to stir, gradually pour in the egg, which was loose with the milk. Season to taste with lemon juice. You can add vinegar instead of lemon juice, but the sauce will be softer with lemon.
6. Mix cooked sauce with stewed vegetables and warm well on the smallest heat, do not need to boil, otherwise the egg will roll.
Green Bean Stew with Tomatoes “Greek”
Ingredients:
• 600 grams of green beans;
• ripe red tomatoes - 450 grams;
• 60 ml of olive oil;
• garlic - 4 teeth;
• 1 tsp. dried herbs oregano (oregano).
Cooking Method:
1. Heat the olive oil over medium heat in a skillet. Do not overheat, it should be slightly warm, not hot.
2. Put the minced garlic in the butter and fry slightly.
3. Add beans. If its pods are too long, be sure to cut them into pieces.
4. Immediately after the beans, lay the sliced tomatoes and leave to cook for half an hour. Simmer the vegetables under the lid over low heat; they should be stewed slowly, not boiling.
5. Season vegetable stew with dried oregano beans, if you wish, you can put a little ground pepper, salt and bring to readiness, stewing for another 20 minutes. In the finished stew, the beans should be soft and the juice from the tomato will evaporate by half.
Spicy vegetable stew with green beans and broccoli
Ingredients:
• 200 grams of young broccoli;
• 140 grams of fresh champignons;
• one Bulgarian pepper, red;
• 300 grams of zucchini (preferably young);
• two large onions;
• green string beans - 90 g;
• small carrot;
• 300 grams of ripe red tomatoes; • three cloves of garlic;
• 10 grams of fresh red pepper (bitter);
• two spoons of finely chopped greens;
• refined sunflower oil - 60 gr.
Cooking Method:
1. Rinse and rinse all vegetables and mushrooms with tap water, dry well.
2. On refined sunflower oil, fry medium-sized onion slices together with shredded carrots to an amber color.
3. Add centimeter zucchini cubes and fry it all together for three minutes. If the zucchini is young, it is not necessary to remove the peel, and in a mature vegetable it is necessary not only to cut off the peel, but also remove the seeds.
4. Add the small pieces of tomatoes and cook until the tomatoes are softened. Do not overdo the vegetables, otherwise they may turn into porridge.
5. Immediately, as soon as the vegetables become sufficiently soft, put the rest of the products in the pan: chopped champignons, broccoli florets, slices of bell pepper, beans, crushed garlic and chopped bitter pepper, fresh chopped greens.
6. Fill boiled drinking water. Calculate the amount of water so that it covers the vegetables only half. Add salt to taste, pepper a little and bring the stew to full readiness with moderate heat.
Meat stew with green beans in pots
Ingredients:
• a pound of pork, pulp;
• 500 grams of green beans (frozen);
• two large tomatoes;
• three bell peppers, different colors;
• 4 table. spoons of low-fat sour cream (15%);
• flour for dressing;
• large onion head.
Cooking Method:
1. Cut the pork flesh washed and slightly dried with a napkin into small-sized portions and fry until golden brown over high heat.
2. Spread the meat in pots, pour a little less than half of the boiled water into each pot and put the stew in the oven. Place the pots in a cold oven and heat them up to 180 degrees with them. 3. After half an hour, place frozen green beans, fried to golden brown in a frying pan, onion rings and Bulgarian pepper in thin strips.
4. Season the vegetables with black pepper and put back in the oven to stew for 15 minutes.
5. Remove the pots, put diced tomatoes in them and put them out again for twenty-five minutes.
6. Season the prepared stew with green beans with flour mixed with sour cream, sprinkle with chopped dill with parsley and serve.
Bean Stew - Tricks and Tips
• Do not neglect the recommended choice of dishes, in a “thin” stew it can burn, and the taste of the dish is lost, the vegetables are stewed at a low temperature unevenly, lose a lot of vitamins. The most unpleasant, if one of the products will remain half-baked and, bringing it to readiness, you will have to digest the rest.
• If the frozen beans are thawed, immerse in boiling water for a minute, and then quickly cool with cold water, it will be softer and cook faster. You can also do with fresh green beans.
• It is not recommended to cook in large volumes filled with raw eggs from a string bean, as it will not be stored for a long time. Also in this way, the seasoned dish cannot be boiled, the eggs will roll.
