Tag: bean (Page 1 of 2)
Meat Stew with BeansJanuary 31st, 2015 in Beef, Main Dishes by Julia Volhina
If you are looking for quick recipe with meat – try meat stew with beans.
It is pretty quick and is not too complicated to do: cooking time will depend on the meat cut you use, but in average it is between 30 and 45 mins.
I used beef (chuck roast cut) for this one, but pork will work for this recipe as well.
Crabsticks, Beans, Tomato, Bell Pepper and Cheese SaladJanuary 11th, 2014 in Salads by Julia Volhina
One more salad for holiday table: lighter salad with crab sticks, red beans, tomatoes, bell pepper and cheese. It is pretty fast to make because doesn’t require any prep work: nothing to boil or cook prior to assembling.
I used italian blend of shredded cheese, but any hard cheese you like will work. If you have whole piece of cheese, you can dice it instead of shredding.
Adjust amount of garlic to your liking, if whole clove seems a bit too much use only half of it.
Bean, Cucumber and Bell Pepper SaladJuly 6th, 2013 in Salads by Julia Volhina
This is an easy salad with boiled beans, fresh bell pepper and cucumber which can be assembled in under a 15 mins if you are fast with chopping and dicing.
Any kind of beans will work for this recipe, you can also boil beans yourself instead of using canned ones, just let them cool down till room temperature before adding them to the salad.
Fresh green parsley can be substituted for cilantro if you don’t like cilantro or can find it for some reason. But I like taste of bean salad with cilantro the most.
Green Beans and Eggs SaladOctober 20th, 2012 in Salads by Julia Volhina
Another recipe for green beans and eggs, now in a form of egg salad with garlic and mayo.
As all foods prepared from green beans I know, it doesn’t require much time to do: about 20 mins from beginning to end or even less if you use cooked eggs and thin french green beans.
Adjust amount of garlic and mayo to your taste.
Russian Vinaigrette Salad (Salad Vinegret)June 9th, 2012 in Salads by Julia Volhina
Vinaigrette salad (or salad “vinegret” how it is called in russian) is traditional salad of russian cuisine.
It is made of boiled vegetables (beets, potatoes and carrots), onions, sauerkraut and cucumbers pickled in salt.
Some recipes call for peas instead of boiled beans, some others skip beans all together. But to me real vinegret is the one with beans.
Traditionally this salad is dressed with sunflower oil, but it can be substituted with other oil to your taste.
String Beans Fried with EggsJune 4th, 2011 in Main Dishes, No-meat, Sides by Julia Volhina
Yet another recipe for fried green string beans, now accompanied by scrambled eggs.
Any kind of string beans will work good for this one: green or yellow, thin or thick, whole or cut – just adjust boiling time so they are cooked enough but not too soft when done.
I don’t think there can be too much eggs used when cooking string beans. Even though there are only 2 on the picture and I ended up using 3, but actually think 4 would be even better, so just cook to your taste!
Easier Borscht with Precooked Beets and BeansDecember 18th, 2010 in Hot Soups, Soups by Julia Volhina
One of the challenges when cooking classic beet root soup, borscht, is to get all vegetables (and there are quite few) cooked till perfect readiness at the same time.
Considering different vegetables require different cooking time it is sometimes hard to achieve. For borscht you need to make sure beens are soft, while potatoes are not over cooked and beets don’t lose their color.
So, to make this happen: I cook beens in a separate cooking pot (just until they are soft and ready), cook beets skin on (like for salad) in separate pot in advance, and add these two to the main cooking pot at appropriate times.
By the way, using of canned beets and beens instead of cooking them yourself is an option (which I never did, but it may safe you some time).