Food with green beans is one of my favorites. So tonight I went to work. Because I have green beans in the freezer the preparation was quick.
- 350 g green beans
- 1 large onion
- 2-3 tablespoons olive oil
- 4 tablespoons tomato juice
- 1 dill connection
- 3 cloves of garlic
- 1/2 teaspoon salt
- a green dill tie
Preparation time: less than 60 minutes
RECIPE PREPARATION Green bean dish:
Onions are cleaned, washed and finely chopped.
Put the oil and onion in a saucepan together with a cup of water to stifle.
When the onion has become glassy, add the beans and 250 ml. the water.
Boil until the beans are cooked, about 20 minutes.
Add the tomato juice and cook for another 10 minutes.
When everything is cooked, add the cleaned and crushed garlic.
Salt to taste, add finely chopped dill and cover with a lid.
For the presentation I put 2 baked peppers and strips of pickled carrots.
Green beans with beef
Even a dish as simple as this green bean pod with beef can become special, adding only two "ingredients" that always change everything: care and love. Plenty.
750 grams of beef
750 grams of green beans frozen pods or 1 kg. fresh green beans
150 grams of diced onions
3 cloves of crushed garlic
100 grams of carrots (if they are ripe, cut into cubes, if they are very raw they can be left whole or cut lengthwise, into quarters, etc.)
30 grams diced celery
1 medium-sized diced red pepper (a kapia I used)
350 grams of fresh roasted and peeled tomatoes or 2-3 canned tomatoes + 3-4 tablespoons of broth
1 tablespoon vegetable oil
optional: 1 liter of chicken or vegetable soup
favorite greens (I used green parsley, you can use dill if you prefer)
optional: 1 tablespoon cornstarch
1 bay leaf
salt and pepper
1. In a deep, wide pan or saucepan, brown the meat on all sides.
2. Remove the browned meat in a bowl and keep warm. In the pan add the onion, celery, pepper, 2 of the garlic cloves and diced carrots, if you use the ripe ones. Sprinkle with a pinch of salt and reduce the heat. Fry the vegetables until they start to soften and add the meat on top with the juice he left in the bowl (pictured left). Add the bay leaf and hot soup (or water), cover with a lid, reduce the heat to low and simmer until the meat is tender, adding a little hot water if necessary.
3. After the meat has tenderized, take it out on a mincer and let it cool before deboning, and of course, if you use boneless meat, you don't have to. In the remaining liquid add the green beans, if you use blanched young carrots, now is the time to add them and only if absolutely necessary add hot water. After the food boils, add the diced tomatoes (pictured above, right). Bring to the boil over a suitable heat, without a lid, until the green beans have tenderized without being extremely boiled and have become porridge. Then add salt and pepper to taste and the 3rd clove of crushed garlic, add the diced minced meat and bring everything to a boil. If you want a thicker sauce, you can add 1 tablespoon grated cornstarch dissolved in 2-3 tablespoons of cold water.
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500 g file cod,
1 clove garlic,
500 g green beans (frozen or fresh),
salt, pepper, oil,
Finely chop the onion, cook in oil. When it has become translucent, add the crushed or grated garlic, mix for 1 minute.
Add the green beans and simmer for 15 minutes.
Then add the peeled and finely chopped tomatoes, then the fish pieces. Add salt and pepper. Let it simmer for another 10-15 minutes.
The best green bean dish. The recipe that few chefs know
The best m & acircncare of green beans. The recipe that few chefs know
Used for main courses, but also in various types of salads, green beans are an important source of vitamins C, K and other nutrients such as iron, magnesium and calcium. For this green bean meal, boil the vegetables over low heat, because in this way less nutrients are lost.
Ingredients (4 servings)
500 g green beans (pods)
Wash the bean pods, clean them in two or three, depending on how big they are. Wash the pumpkins and cut them into cubes. Chop the julienned onion and grate the carrot.
Pour the oil into a saucepan and sauté the chopped onion and garlic, mix and add the carrot. Add pepper and let it harden a little. Add the zucchini, bay leaves and pods, pour a little hot water and let it boil. When they are almost ready, add the diced chopped tomatoes and cook to reduce the sauce.
At the end, add salt and pepper if necessary and turn off the heat. The dish is very good with chopped dill sprinkled in abundance, but if you want to try new flavors you can put fresh mint.
Baked green beans
which can be spicy or not (according to preferences), with crispy almonds on top or without. Your decision.
And because we are fasting, it is a wonderful opportunity to enrich our repertoire fasting recipes.
450 g frozen green beans
5-6 tablespoons soy sauce
1 teaspoon granulated garlic
1 teaspoon chilli flakes (optional)
3 teaspoons chopped almonds (optional)
-quantities for 2-3 servings & ndash
Make a mixture of: soy sauce, oil, sugar, granulated garlic and mix until the sugar dissolves.
Put the green beans (unfrozen) in a large bowl and pour the sauce on top.
Mix well (by hand!) To cover all the beans in the sauce and put in a tray, in a thin layer (do not overlap it too long),
sprinkle the almonds on top (I put them in the oven and after cooking, in a plate).
Put in the preheated oven at 180 C for about 20-25 minutes (depending on how much you prefer to cook it). In 20 minutes it comes out more & ldquoal dente & rdquo.
Potatoes with green beans
Improvisation is not something I would say I do very well. And waste has always been a small problem that we keep trying to solve. I succeeded to some extent, but not completely. But this period proves that I didn't really try hard enough. I always liked to have the perfect conditions, the perfect ingredients and the perfect idea before I started cooking. Because of this, waste also appears, if the ingredient was not really perfect, it was not used. I think you realized, I realized: "perfect" was the problem. Here I am in imperfect conditions, with ingredients that someone else in the store chooses for me and still things are going better than ever. Improvisation is at its peak, and waste has reached zero. Couldn't it be good? Only in extreme conditions do we exceed our limitations?
The recipe started with some boiled potatoes left over from yesterday and a little green beans frozen on the bottom of a bag. I thought that beans go well with garlic, garlic with anchovies, anchovies with lemon. that's how this combination was born, on the go.
30 recipes for green beans flavored candies for Thanksgiving that will stage the bird
As we move toward a different Thanksgiving Day than most other Thanksgiving days, most of us lean even more toward the classics: turkey, stuffing, mashed potatoes, and green beans. We all want to feel as normal as possible during the holiday season, with food that comforts us and we simply do not feel like a Thanksgiving Meal without green garnish.
Related to: Top 10 Potluck Thanksgiving Recipes
These 30 green bean recipes for Thanksgiving cover all the basics, from simple green bean sauces with honey and mustard (or maybe a chervil vinaigrette), to creamy green bean casseroles (a new look at the old school green bean casserole with mushrooms and crispy shallots on top!) Green beans are a bit far removed from the traditional ones.Green beans Miso anyone? And you can not decide between green beans and Brussels sprouts, you can fry a combination of the two - there is nothing wrong with vegetables on top of vegetables!
You can use ordinary green beans with any of these recipes or Green Beans, which are also called French green beans. Bean is French for beans, and vert translates to green. Green beans are slightly thinner and more delicate than everyday green beans and are worth checking out for their elegant presentation. They will cook a little faster than their thicker cousins, but feel free to use as many beans as you want!
And if you are looking for a kitchen task to give to a child or a desired help, breaking or cutting the ends of the bean is simple enough for small hands and can be done while talking, remembering this Thanksgiving.
Here are the top 12 salted pumpkin recipes to try this Thanksgiving.
Casserole fish with green beans - monastery recipe
Reduce the amount of fish and other ingredients if you want fewer portions.
- 8 pieces of fish
- 300 g of green beans
- 1 large or 2 medium onions
- 1 liter of water
- 1 tablespoon dill
- 1 tablespoon parsley
- 5-6 tablespoons oil
- salt and pepper to taste
Method of preparation
The fish is cleaned, washed and salted. Let it sit for 10 minutes.
Meanwhile, prepare the beans. Wash it and cut it in half, if the sheaths are large.
Pour the water into a large saucepan. Add green beans and onion cut into strips or larger pieces, as desired.
Add the oil, dill, salt, pepper. Stir and then add the fish pieces. You can also add tomato juice or chopped tomatoes.
Put the pan in the preheated oven.
Allow the fish and beans to penetrate well. When the food is ready, put the finely chopped parsley and turn off the heat.
Green bean fish can be served with polenta and mujdei, or with bread.
The benefits of the recipe
As you can see, this recipe does not use frying. Put all the ingredients in a bowl and boil in the oven.
This is one more reason to try it.
It is a dietary food, but full at the same time.
Green beans have a much lower caloric content than dried beans.
It is also lower in calories. Contains protein, fiber, magnesium, iron, copper and folic acid.
Studies have linked bean consumption to a lower risk of disease.
This food mainly fights type 2 diabetes, high blood pressure, coronary heart disease and metabolic syndrome.
A unique benefit of green bean pods is that it supports the health of bones and cartilage.
This is because it contains silicon, which has a good rate (25-50%) of absorption in the body.
Green beans may reduce the risk of osteoporosis in postmenopausal women.
1. The World’s Healthiest Foods, Green Beans: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=134
2. Tudor Osiac, Fish in a pan with green beans, Health with Meals from Monasteries on Mount Athos and in Romania, Evanghelismos Publishing House, Bucharest, 2014, pp. 119-120
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
How to make green bean food and about green bean therapy
This summer, I set out to make a green bean cure all her season.
Until last year, we had a very well-developed supply system. I was stocking up for the winter, which I ate in the spring.
For about 12 years, we have had a 400-liter refrigerated box, which we filled with "tons" of fruits and vegetables. I would put on tens of kilograms of berries, tens of kilograms of green beans, tens of kilograms of pumpkins, and I would wake up in the spring that I "didn't have time" to empty the box and start "stressing" and trying to empty it, that he had to defrost it to pause, then, and then fill it again & # 8230
What happens? I got into the habit of walking through the market in winter. There are people who have good cellars and so, they come in winter with vegetables for sale and I liked a good root salad with a dry bean dish or chickpeas, and I forgot the green beans, because my frozen beans are still hard to boil. .
Then I would freeze the currants in July and leave them for the fall, but I forgot about them, because autumn was rosehip paste and sea buckthorn and & # 8230, look, they stayed frozen until spring, when I didn't feel like them, because they invaded greens and apples were still in the cellar & # 8230
This year, we abolished the crate, because we set out to eat fruits and vegetables in season and ready. So, this summer, we ate green beans, because it came out on our noses.
But to see the "temptation", the habit, & # 8230 I went to the market and came across an aunt who entices me with a green bean so fine, from that wide, tender and good, "and only with 2 lei per kilogram! ”. Well, how can I resist? So I took all the beans from the woman. It was about 14 kg. What can I do with it & # 8230 ?, because I can't keep it too long and we can't eat it all at once & # 8230 So, I put about 10 bags in the freezer, but with the promise not to keep it until in the spring & # 8230
Well, let's get back to the bean dish!
I was telling you in the book I dare to live healthy that I took many chances from my mother. One of the catch was cooking green beans & # 8230
My mother was preparing an excellent green bean dish!
After cleaning the beans from the stalks, he washed them and put them in the big pot of tuci.
He poured a cup of boiling water over the beans, mixed it well, put a fixed lid on it and simmered it. And when it was ready, well soaked, pour 1-2 tablespoons of "oil" (sunflower oil) and salt, mix it well and put the lid back on and take it off the heat.
Until the oil entered her, my mother chewed the polenta
and my father used to make the mujdei, and we, the children, watched the whole preparation "by the stove" and we waited impatiently to fill our bowls & # 8230 and then, we ate to ruin ourselves.
So, I learned how to make bean pods and that's how I always made it!
But when I got married, my husband liked green beans the way his mother did & # 8230
The mother-in-law prepares the green bean dish like this:
Wash it, cut it into tails and then into small pieces. Then put it to boil in a pot with sliced carrot, a large chopped onion and oil. After boiling everything well, make a flour sauce (ie a tablespoon of wheat flour soaked in water) and put it on top of them and mix well and then let it boil for two more and ready the dish.
and look, I learned another recipe! But I also like that from my mother more
Beans cooked according to the mother-in-law's recipe are also good, even if it is longer and the taste of beans is diminished, but the suppressed green bean meal is "deadly". I put a lot of crushed garlic at the end and then a tablespoon of oil. If the beans are tender (ie if they have no thread), it is the strongest steak, after which I perish and I would not change it with any other steak & # 8230
I recently discovered one deadly bean dressing, and not just for her, & # 8230:
crushed garlic, slightly heated olive oil to accentuate the smell of garlic, grated ginger and yeast flakes. You can see this mixture in the review in the photo below & # 8230
About 13 years ago, a friend of ours, a doctor, gave me a photocopy of a book to take to a college classmate who wanted to do a bachelor's thesis on the difference between fasting and diet and me, curious about it. -Outside, I stuck my nose in it. I don't remember what it was called, who wrote it, but I did remember that there is one green bean therapy, that it is very good for health and since then, I started to pay close attention to green beans.
Searching the internet, I found a nice article on Formula AS, which describes it in more detail "What's good" green beans. With a "copy" and a "paste" I put it on the set.
Be sure to serve it with fresh corn flour "on eight rows", ground with a kitchen grinder and then, let's talk!
GREEN BEANS & # 8211 a little-known food-medicine
It is said that the beans originated in America and that they arrived in our country quite late. Its use in the Romanian diet is mentioned only at the beginning of the 18th century.
(There are several varieties of beans, but we like the fleshy broad yellow beans the most & # 8230 This variety is also the most sought after on the market).
The yellow color is given by flavonoids, substances with anti-inflammatory and antioxidant effects that it contains.
All varieties are good for the body, only to be fresh and healthy.
Specialists say that the more vivid, intense the bean, the stronger its therapeutic action.
How to prepare and how to eat green beans
In order to benefit from the goodies hidden in the bean pod, we need to consume it quickly boiled in a little water. Prolonged cooking or frying destroys much of its vitamins and other active ingredients. Canned beans are not valuable because they have lost many qualities. Also, frozen beans are not preferable, because nothing is preserved of the therapeutic power of freshly cooked pods.
& # 8211 many of the active substances contained in green beans have a proven action to prevent the formation of atheroma plaques on the arteries. Vitamin A and C, magnesium, potassium, Omega 3 fatty acids contained in bean pods, all contribute to this antiatherosclerotic effect, lowering the percentage of negative cholesterol (LDL) and preventing its oxidation and deposition on the walls of blood vessels.
& # 8211 High consumption of green beans during the summer prevents the assimilation of sugars, due to the dietary fiber content of this legume. One-month belts are recommended, during which time beans are consumed four days a week.
Prevention of colon cancer
& # 8211 The vitamins and pigments in the pods of the pods protect the cells of the large intestine from the mutagenic action of some carcinogens, frequently present in the modern diet. Then, the dietary fiber contained in beans reduces by more than 50% the possibility of colon cancer if consumed constantly.
Vitamin B1, contained in green beans, plays an important role in stimulating and maintaining cognitive functions of the brain, especially memory. It participates in the synthesis of acetylcholine, a neurotransmitter essential for memory and whose absence is correlated with the onset of Alzheimer's.
& # 8211 Beans are among the richest foods in vitamin K and, in addition, have the advantage that they can be consumed in large quantities. Or, vitamin K plays a crucial role in maintaining the health of the skeletal system. A German study shows, for example, that menopausal women who regularly consume vitamin K from natural sources are much less affected by osteoporosis and much less susceptible to fractures. This vitamin, contained in abundance by beans, slows down the action of cells, called osteoclasts, which are responsible for the loss of bone.
& # 8211 Consumption of green beans brings to the body a significant amount of dietary fiber, ie indigestible substances, which play a role in sweeping, cleansing the digestive tract. Well, research shows that regular consumption of these dietary fiber also prevents gallstones.
& # 8211 Magnesium and potassium in green beans are two drugs that make a formidable tandem in reducing and stabilizing blood pressure. It is recommended to consume 240 g of beans per day for at least a month, the treatment being useful for the prevention of serious complications of hypertension, such as heart attack or stroke.
& # 8211 Researchers at the Chicago School of Medicine have shown that two servings of green beans (about 280 g), consumed daily, contain the ideal dose of insoluble dietary fiber needed to normalize intestinal transit. The approximately 30 g of dietary fiber contained in two servings of green beans push like a piston the residual materials in the colon, clean the walls of the large intestine and help restore the intestinal flora, affected by unhealthy food.
High cholesterol and triglyceride levels
& # 8211 The same dietary fiber mentioned above is also involved in lowering the level of fats and blood sugar. The researchers showed that only 180 g of green beans, consumed daily for 28 days, contributes to a 10-20% decrease in negative cholesterol (LDL).
Adjuvant in type II diabetes
& # 8211 Frequent consumption of green beans is likely to lower blood sugar, by direct action (bean pods contain hypoglycemic substances), but also by stimulating the activity of the pancreas. As such, it is recommended to consume a portion of green beans at least three times a week.
Adjuvant in hepatitis and cirrhosis
& # 8211 Boiled green beans are among the best tolerated foods by the liver, being especially recommended for people suffering from chronic hepatitis, especially with a progression to cirrhosis. It contains proteins with a low degree of toxicity, vitamins that support the activity of the liver, but also other substances with hepatic tonic effect. The recommended daily dose of pod beans is 150-200 g.
Beta-carotene and the flavonoids abundant in intense yellow pods, as well as vitamin C, which we find in all types of green beans, have strong anti-inflammatory effects on the airways and reduce the intensity of the allergic reaction. During the summer, one-month-long belts are recommended, during which time 250 g of beans are consumed five times a week.
& # 8211 A large portion of pods (240 g), cooked with a little oil, spices and green onions, contains less than 300 calories, instead, it creates a lasting feeling of satiety, being a way more than enough. Therefore, this food is a real weight loss drug, recommended especially as it stimulates intestinal transit and has diuretic properties, thus helping to lose weight faster.
Osteoarthritis, rheumatoid arthritis
& # 8211 green beans contain, in addition to the classic antirheumatics (vitamins A and C, flavonoids), a less common trace element: copper in organic form, assimilable. An addition of copper in the diet leads to a significant reduction in the symptoms of rheumatism (especially pain and joint stiffness), the effects being lasting. It is recommended, as such, belts of 3-6 weeks, during which time at least 1.6 kg of pod beans are consumed weekly.
& # 8211 is recommended the consumption of yellow or green pods, with dark, reddish pigmentations. These varieties contain many active substances (vitamins, flavonoids, anthocyanins), which stimulate production and activate the cells of the immune system. People who are susceptible to infections, who have a predisposition to tumor disease, should consume at least once every two days a portion of beans cooked steamed or boiled.
& # 8211 The green beans are eaten boiled, adding only salt and spices, a little oil and lemon juice, so that it is very digestible. It is easy to metabolize, provided you do not have digestive intolerance to this food, and in addition, it contains, in addition to a whole series of minerals and vitamins, silicic acid, a substance with energizing properties.
& # 8211 Riboflavin (vitamin B2), organic silicon, flavonoids contained in green beans have been shown to reduce the frequency of migraine attacks, regardless of their nature. People who suffer from migraines should consume this food at least 4 times a week, especially on days when they have to make great efforts, mentally or intellectually.
Deficiencies of minerals and vitamins
Magnesium and calcium & # 8211 250 g of pod beans provide almost a quarter of the daily requirement of these two constituent minerals. Less than 25% of the need for calcium or magnesium does not seem to be much, but research has shown that minerals received from various natural sources are much more efficiently assimilated and used by the body than those received from a single source, such as be it dairy or calcium tablets. Thus, green beans, although not a champion of these minerals, are very important because they help diversify the sources from which they come.
Iron & # 8211 green beans are one of the best vegetable sources of organic iron, containing a higher percentage of this trace element than spinach or even nettle. This mineral is essential for the transport of oxygen from the lungs to all the tissues of the body, for the production of energy in the body. In addition to iron, green beans contain two other important trace elements, namely: copper and zinc.
Vitamin A & # 8211 a serving of green beans normally provides 30% of the need for this vitamin, but the intense yellow beans can reach 50%. This vitamin is essential for eyesight, the immune system and the body's protection against free radicals.
Vitamins from the B & # 8211 complex Four vitamins from this complex, namely B1, B2, B3 and B6 are contained in considerable quantities by bean pods. They are very important vitamins for the body, essential for the nervous system, for the immune system, for the assimilation processes of sugars, proteins and fats.
Vitamin C & # 8211 250 g of beans consumed daily covers almost 50% of the daily requirement of vitamin C, essential for the body's fight against infections, for maintaining the health of the cardiovascular system, for hormonal balance.
Vitamin K & # 8211 in this field, beans are on the podium, being among the richest foods in this vitamin. Only 250 g of pods cover almost 100% of the necessary vitamin K, very important for bone strength (helps to weld calcium molecules in the bone), for the processes of coagulation and recovery of damaged tissues.
PRECAUTIONS AND CONTRAINDICATIONS
People suffering from kidney stones with oxalates should eat green beans with caution, not more often than once a week. This is because beans have a fairly high content of oxalic acid salts.
In case of dyspepsia, predisposition to flatulence, green beans will be consumed preferably seasoned with carminative plants such as thyme, basil, cumin, oregano”.