Zucchini with beans is a delicious summer dish that is easy to digest. Since you should definitely eat vegetables in summer, learn how to cook this dish deliciously to delight your family with an amazing dinner or lunch.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Beans with zucchini are a dietary meal that contains many beneficial amino acids. It is recommended for use in a variety of dietary systems. It is great for people who are losing weight and those who eat foods with a minimum fat content. Also, zucchini and beans are recommended for diabetics, patients with tuberculosis and hypertension. The main condition for the preparation of this dish is to bring the beans to full cooking. Remember that raw beans contain a lot of toxic substances, so do not eat undercooked beans.
Zucchini is a vegetable that does not have its own taste and smell. Therefore, they can be combined with a wide variety of foods, spices and herbs to add aroma and flavor. This dish can be classified as an all-season one if you have prepared zucchini, for example, frozen or canned. Then you can cook this dish at any time of the year.
This dish is lean, which will delight vegetarians and fasting people. However, if desired, the meal can be supplemented with meat products: fried meat, sausages, sausages, etc.
- Calorie content per 100 g - 79 kcal.
- Servings - 3
- Cooking time - 30 minutes, plus additional time for soaking and boiling beans
Ingredients:
- Beans - 1 tbsp. (glass 150 g)
- Zucchini - 1 pc.
- Tomatoes - 3 pcs.
- Garlic - 2 wedges
- Salt - 1 tsp
- Ground black pepper - a pinch
- Vegetable oil - for frying
Cooking zucchini with beans:
1. Wash the beans under running water, put them in a deep bowl, fill with drinking water and leave for 8 hours. The amount of water should be 2, 5 times more than legumes, because they will increase significantly in volume. If possible, change the water several times during soaking, especially if the beans will be in a warm room. Because she can start to roam.
2. Then tip the beans onto a sieve and rinse under water. Transfer to a cooking pot, cover with water and simmer after simmering for about 2 hours until tender. Cook it without a lid. Season with salt 20 minutes before cooking.
3. When the beans are ready, transfer them to a sieve and rinse under running water, leave the liquid to glass.
4. Wash the zucchini, cut into medium-sized pieces and place in a heated frying pan with vegetable oil. If the fruit is ripe, then peel it and remove the seeds.
5. Fry the zucchini over medium heat until golden brown.
6. Add chopped tomatoes and chopped garlic to the zucchini.
7. Then add beans, salt, ground pepper and any spices, herbs and spices to the pan.
8. Stir the food and simmer under a closed lid for about 10-15 minutes over low heat. Serve the finished dish both warm and chilled. You can use it alone or in a company with any side dish: spaghetti, rice, mashed potatoes, etc.
See also the video recipe on how to cook summer vegetable stew with beans.
