Beans include beans, peas, lentils, peanuts, soybeans and some other plants. Legumes are a unique product.
They are tasty, nutritious and extremely beneficial: they contain a lot of fiber, vitamins (A and group B), iron, calcium, carbohydrates and protein, and at the same time they are low in calories.
Dishes from legumes are popular in the national cuisines of many nations: Georgian lobio, Indian dal, Greek “giant yachni”, Guatemalan “casamento”, Russian pea porridge. Both fresh and canned legumes are used in cooking.
Almost all fresh legumes (with the exception of lentils) should be soaked in water for several hours before cooking. After soaking the water is drained, the grains are washed, poured with fresh water and boiled.
To improve the taste, beans are often boiled with parsley or celery root, with onion, garlic or with greens. Canned beans do not require pre-soaking and prepare much faster than raw.
Soak and boil legumes: Both whole and split dry peas should be soaked for at least 10 hours and then cooked. Whole peas are brewed for about an hour and a half, and crushed for about 30 minutes. Chickpeas need to soak for at least 12-14 hours, and then cook for at least an hour.
However, you should not be zealous: after an hour, the chickpeas are boiled soft and turned into mashed potatoes, which, however, can become the basis for the popular Arabian snack — hummus.
Ripe beans should be soaked overnight and cook from 30 minutes to 2 hours (depending on the variety). Soybeans are soaked for at least 12 hours and boiled for about 3 hours. Almost all varieties of lentils do not require pre-soaking in water (with the exception of brown lentils, it is better to soak overnight).
Lentils are boiled briefly, on average 15-20 minutes.
Legumes are perfectly combined with other products: meat, vegetables, nuts and cereals.
They can be served as a separate dish or as a side dish.
For people who are fasting or dieting, dishes with legumes are an excellent alternative to meat: after all, there is almost as much protein in them.
Middle Eastern dish, whose homeland no one can pinpoint. Egyptians claim to be theirs.
These snacks can be prepared on a typical day, but during Lent they are very, very popular. .
Great soup for a fast day.
Suitable for strict fasting, because it is prepared without oil. He is very .
Airy and crispy meringues!
Suitable for fasting, vegetarians and allergies to egg white.
Easy, but at the same time nourishing and healthy dish.
In the autumn bright salad, with a variety of tastes and textures. He is perfect.
If you have never cooked a salad of lentils, immediately get down to business. It is difficult to overestimate.
Paella — a dish of Spanish cuisine. In each region of Spain it is prepared in its own way, most often with.
Fasolada is one of the popular soups of Greek and Cypriot cuisines. This is probably the easiest in.
This is a Romanian recipe, and in Romania, any soup is called chorba. Therefore, it is possible to write what it is.
Be sure to include in your diet dishes from legumes, if you need to control.
This soup is a great way to make yourself a fast day and at the same time perfect.
Such dishes from legumes with boiling oil and spicy pouring are very common in India. .
Do you know the formula for the perfect cold weather soup? It is elementary: take vegetables, bright spices and.
The soup is rather wintery, very thick, rich and warming.
This famous Italian soup is remarkable, in particular, the fact that the recipes for its preparation.
This salad is just a storehouse of healthy carbohydrates and proteins. He will especially appreciate those who.
Sambar is a traditional South Indian lentil chowder. It is served as a separate dish.
In Nepal, it is very, very cold.
And the majority of the population does not eat meat there. How to escape,.
In this dish, spices, germinated lentils and millet are successfully combined. It will please with bright colors and.
As is well known, it’s not a pity to sell my brother for a tasty lentil soup. If you want to, .
Red lentils literally beckon bright tastes: ginger, garlic, curry, cilantro. Just an hour.
This dish is prepared by North African Jews, who came from the communities of Morocco, Tunisia, Algeria, and Libya. Hearty and.
These very nourishing and tasty pies are sold hot, piping hot. Usually they are traded in the shops.
In this hummus some very useful products have come together, giving it not only unconditional.