Completely different dishes are made from beans, both the first and second. Less commonly used as a filling, and even less often mashed potatoes. Although in vain! It is the last one that I want to tell you how to cook.
Photo of finished beans Recipe content:
- Advice
- Ingredients
- Step by step cooking
- Video recipe
Beans contain more protein, so they can rightfully occupy one of the first places on the vegetarian menu and will be indispensable for fasting people. Bean puree turns out to be quite satisfying and very tasty. It is served both as a side dish and as an appetizer spread on a sandwich. Used for cream soup and filling for pies or patties. Therefore, having prepared this dish, you will definitely find a use for it.
Bean Cooking Tips
- Beans must be soaked. It is better to do this in the evening, and start cooking the next day. This will speed up the cooking process and relieve bloating and flatulence.
- You can also soak it in beer for a more piquant taste. You can continue to cook legumes in it.
- Do not add cold water during cooking, otherwise the bean will take longer to cook. If you need liquid, then pour boiling water.
- After boiling, it is recommended to drain the first water in which the beans are boiled, and pour it clean fresh and continue to cook.
- You need to cook it over low heat without a lid, then the product will retain its color. This is especially true for the red or black variety.
- You cannot cook several types of legumes at the same time, because for each grade, a certain time of heat treatment is required.
- You need to salt it ready-made, because salt slows down the cooking process.
- Calorie content per 100 g - 55 kcal.
- Servings - 2
- Cooking time - 10 hours for soaking, 2 hours for boiling, 5 minutes for puréing
Ingredients:
- Beans - 250 g
- Egg - 1 pc.
- Butter - 30 g
- Salt - 2/3 tsp or to taste
Making beans puree
1. Pre-sort the beans by removing the debris. Place it in a deep container and fill it with drinking water. Leave it on for 10-12 hours. Try to change the water every 2 hours to prevent it from fermenting. Although this is not necessary. You can put it in the refrigerator and nothing will happen to it. The amount of water should be in a ratio of 1: 3.
2. After this time, the beans will approximately double in size. Drain the water, transfer the beans to a sieve and rinse under running water.
3. Then transfer to a saucepan, fill with clean fresh water in a 1: 3 ratio and cook. Bring it to a boil over high heat, then reduce the temperature and cook for about two hours. The exact cooking time depends on the variety.
4. Readiness is determined by the softness of the beans. Do not forget to season them with salt 5-10 minutes before the end of cooking.
5. When it is cooked, transfer it to a sieve to drain all the liquid. And then in a deep bowl and use a blender to grind until puree.
6. Beat in a raw egg.
7. Add butter and beat again until smooth.
8. Serve the cooked beans warm or cold. For a side dish, you can serve meat cutlet or fresh vegetable salad.
See also the video recipe on how to make mashed beans.
