Salad with beans and mushrooms: TOP 5 recipes with step-by-step photos

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Prepared by: Kurzyupa

01/11/2014 Cooking time: 2 hours 0 minutes

I warn you right away that this dish is not easy - both beans and mushrooms take a long time to digest and are not suitable for delicate stomachs. But vegetarians should appreciate the recipe for red beans with mushrooms, because this is a real protein Klondike for those who don’t eat meat!;)

Salad with beans and mushrooms - step-by-step photo recipe

Marinated champignons and red beans go well together. It turns out to be a very satisfying, tasty and nutritious salad. This cold appetizer is perfect for breakfast, family lunch or holiday dinner. It only takes a few minutes to prepare.

Your rating: (
18 ratings, average: 5.00 out of 5)
Cooking time: 20 minutes

Quantity: 2 servings

Winter delicacy

Beans with mushrooms - a little joy of the cold winter
Beans go well with mushrooms in various dishes. They make excellent appetizing snacks and salads that can be eaten immediately or can be preserved in jars for the winter. This article presents several recipes for such a tasty and appetizing snack.

Salad with beans and fried mushrooms

The following photo recipe will be a real decoration for any Lenten or vegetarian menu. In fact, this is not even a snack, but a complete dish that can quickly and for a long time satisfy your hunger.

The recipe uses small champignons, so they are fried whole; large mushrooms need to be cut into smaller pieces.

Ingredients:

• Canned white beans – 1 can;
• Small champignons – 250 g;
• Onion – 1 pc.;
• Head of salad onion – 1 pc.;
• Carrots – 1 pc.;
• Vegetable oil – 30 ml;
• Ground black pepper – 1 tsp;
• Salt - to taste;
• Garlic – 1 clove.

How to cook:

1. We peel the onions, chop the salad bulbs very finely, the regular ones can be coarser. Peel the carrots and grate them on a coarse grater. Pour oil into a saucepan and add carrots. Sauté until golden brown.

2. Add regular onion and also fry until color changes. We cut off the stems of the champignons and pour them into a saucepan with the rest of the vegetables. Add salt and pepper, fry for 5 minutes over medium heat. Reduce heat, cover with a lid and simmer for 20 minutes.

3. At this time, chop fresh herbs. Strain the liquid from the canned beans through a sieve. In a deep bowl, combine the prepared products, squeeze the garlic through a press. Mix everything thoroughly with a spoon.

4. The salad is ready and can be served warm or cold. Can be ground in a blender and used as a spread on bread.

Selection and preparation of ingredients

In order to prepare a dish of champignons, you should carefully select these mushrooms. They must be fresh (you should not take those that have been frozen or pickled), without diaper rash, mold and traces of pest activity. The champignons must be thoroughly washed under running water; if necessary, clean with a brush. Large mushrooms must be peeled.

Important! For salads, it is best to use small mushrooms; they are added without cutting them. All you have to do is clean the caps and stems.

Bean pods need to be firm, long and thin. Their color (usually green) should be bright and uniform, without spots.

Dishes containing eggs and tomatoes require especially careful selection of these products . When purchasing such ingredients, you need to pay attention to the expiration date and appearance. Tomatoes and beans need to be washed, eggs need to be boiled and peeled.

Delicious salad with beans, mushrooms and croutons

This incredibly appetizing and easy-to-prepare salad will become a favorite dish for the whole family. It can even be prepared for a holiday. It is not only delicious, but also looks beautiful even without additional decoration.

Ingredients:

• Fresh champignons – 150 g;
• Red beans – 200 g;
• Boiled chicken fillet – 400 g;
• Bacon flavored crackers – 100 g;
• Hard cheese – 150 g;
• Onion – 100 g;
• Lettuce leaves;
• Salt - to taste;
• Mayonnaise - for dressing.

Cooking method:

1. We put on the table all the products that will be needed during the cooking process. Boil the chicken fillet in lightly salted water. Slice the champignons into thin slices.

2. Peel the onion and cut into small cubes. Pour a little vegetable oil into the frying pan, add the onion and fry until golden brown. Then add the mushrooms, mix and fry until tender.

3. Rinse the lettuce leaves with cold water, dry them, cut them or tear them into large pieces by hand. Cut the cooled chicken fillet into large cubes or cubes.

4. Combine the prepared products, canned beans, and grated cheese in a deep bowl. Add salt and pepper. Season with mayonnaise and mix thoroughly. Before serving, add croutons to each serving.

Standard method of cooking beans

This is the most successful and convenient way to cook perfectly soft, yet whole beans. The only negative is the prolonged soaking in water. What we do:

1. Wash the beans and fill with cold water. There should be at least twice as much water.
2. Leave overnight (at least 12 hours) at room temperature. During this time, the beans will swell and increase in volume.
3. Drain the water, rinse it several times, and fill it with clean water.
4. Place on the stove, turn on low heat and cook for 1–2 hours, depending on the variety and desired degree of softness of the product.

To determine the readiness of the beans, take one bean out of the pan and squeeze it between your fingers. If it crushes easily, it means it’s ready.

Hearty salad with chicken, beans and mushrooms

A delicious salad can be prepared in just half an hour. And if you prepare the ingredients in advance, cooking will take no more than 10 minutes. At the same time, the snack will turn out to be very satisfying with a rich taste. So the salad can be safely included in the holiday menu.

Ingredients:

• Mushrooms (champignons or oyster mushrooms) – 300 g;
• Canned beans – 1 can (400 g);
• Boiled chicken breast – 500 g;
• Onion – 1 pc.;
• Mayonnaise – 100 g;
• Vegetable oil - for frying;
• Salt - a pinch;
• Fresh herbs (dill) - to taste.

Cooking method:

1. Boil the chicken breast in lightly salted water. To keep the meat juicy, leave it in the broth for at least 30 minutes. Cut oyster mushrooms or champignons into small pieces. Peel the onion and cut into thin half rings.

2. Pour the mushrooms and onions into the pan. Add a little vegetable oil and mix. Close the lid. Fry over low heat until done. Cut the cooled meat into medium pieces and transfer to a deep bowl.

3. Pour the canned beans into a sieve to drain the liquid, then place in a salad bowl. After the mushrooms have cooled a little, transfer them there.

4. Season with mayonnaise, add salt if necessary and mix thoroughly with a spoon. At the end, sprinkle with chopped herbs if desired and serve immediately.

Canning Rules

Beans with mushrooms - a little joy of cold winter

The most important thing when preparing home canned food is the safety of the finished product. To achieve this, you need to carefully sterilize jars for homemade preparations. This is done in many ways, most often by boiling or steaming the jars. Lids for jars must also be thoroughly sterilized.

Sterilization can also be carried out using a microwave, autoclave or oven.

The container must be sterilized immediately before placing the hot product into it. The most ideal moment is when the jars are still hot, but have already dried out after sterilization.

It is very good when sterilization is carried out twice - before putting them in, and immediately after - before closing the lids. At the same time, the jars are boiled in a large saucepan with a small amount of water.

When the lids are screwed on, the jars are turned upside down, wrapped in warm material and left to stand until they cool completely. The cans are then moved to their permanent storage location.

Salad “For the Beloved”

This recipe is called “for a loved one” for a reason. The thing is that it is extremely rich in ingredients and, as a result, has a unique taste. This is precisely the opportunity to “pamper” your loved one or your family.

Ingredients:

• beans;
• crackers;
• Champignon;
• canned corn;
• mayonnaise;
• pickled cucumbers;
• garlic;
• onion;
• salt;
• vegetable oil;
• Cherry tomatoes;
• and lettuce leaves (+ parsley as a garnish).

Preparation:

As in the previous recipe, you need to start cooking by boiling the beans first. After this, drain in a colander and rinse thoroughly. We also peel the onion and then cut it into small cubes. Heat a frying pan and pour vegetable oil into it to fry the mushrooms along with the onions.

This must be done over medium heat for only 10 - 12 minutes. This is a useful, but not mandatory rule, so you can even set a timer.

Then, open the jar of corn, peel and crush the garlic, cut the cucumbers into cubes and pour all the prepared ingredients into a common container. Pour the prepared croutons into the resulting mixture, add salt and mayonnaise. After that, mix everything thoroughly and the preparation of the salad according to this recipe is completely completed.

How to cook beans for salad if you don’t have canned ones

The ideal option for a salad is canned beans, they are ready to eat, moderately salted, with a pleasant marinade taste. If you don’t have the treasured jar on hand, but really want a salad, all you have to do is prepare it yourself; this also saves the family budget.

First, you need to sort out the beans, remove excess debris and seeds that are very different from others. Next, place the beans under running water.

Now there are two options for bringing the beans to readiness - either immediately put them on the fire to cook, or soak them, and only then cook. The second option is best, since the cooking time is reduced, the finished seeds retain their shape without turning into mush in the salad.

The time for soaking the fruits is from 6 to 8 hours; you can do this in the evening, and in the morning, cook the beans and prepare the salad. The cooking time for both white and red beans is the same - 1 hour. After this, the water needs to be drained and the beans themselves must be cooled.

Ribollita – Italian bean soup

What do you need:

• dry red beans – 50 g;
• Chinese cabbage – 50 g;
• purple onion – 100 g;
• loaf - 8 slices;
• hard cheese – 80 g;
• celery stalks – 100 g;
• leek – 50 g;
• onions – 100 g;
• carrots – 100 g;
• dried rosemary – 4 g;
• olive oil – 40 ml;
• garlic – 2 cloves;
• salt – 5 g;
• water – 1.5-1.6 l.

How to cook:

1. Cut onions, carrots and celery into small cubes, leeks into circles.
2. Heat the oil directly in the pan and fry the vegetables in it for 5 minutes. Add pre-soaked beans and water. Cook for an hour after the water boils.
3. Add chopped cabbage and garlic to the soup, add salt and season, place in the oven preheated to 180 degrees.
4. Make sandwiches by topping bread with chopped red onion, rosemary and grated cheese. Place them next to the pan.
5. Keep the food in the oven for 10-15 minutes.

Pour the soup into bowls, place sandwiches on them and serve the ribollita to the table in this form.

Borscht with fresh champignons and beans

Borscht with mushrooms, champignons and beans is a new flavor of this dish. To prepare for one serving you need to take 100 g of beans and 50 g of fresh champignons. The beans are boiled in water until almost done, at which time 1 carrot, grated, 1 onion, diced, and mushrooms are fried in a frying pan. All this goes into the pan where the beans are cooked.

The cabbage is shredded and added to the boiling borscht. In a frying pan, 1 small beet, cut into small strips, is stewed with tomato paste (1 tbsp) and a small amount of water. As soon as it becomes soft, add the dressing to the bean and mushroom broth. Don't forget to add salt, ground pepper and bay leaf. Serve with sour cream and sprinkle with fresh herbs.

Red bean lobio

What do you need:

• dry red beans – 0.4 kg;
• onions – 0.4 kg;
• garlic – 4 cloves;
• vegetable oil – 80 ml;
• walnut kernels – 100 g;
• cilantro – 100 g;
• salt, hops-suneli - a teaspoon.

How to cook:

1. Soak the beans for several hours, then boil until soft. The grains should knead easily. This will take about 2 hours.
2. Without draining the liquid, mash the beans, but not to the point of puree - some of the grains should remain intact.
3. Cut the onion into cubes, fry in oil and mix with beans.
4. Add finely chopped cilantro, crushed garlic and crushed nuts, as well as spices and salt.
5. Heat the lobio for 2-3 minutes, stirring constantly so that it does not burn, then remove from the heat and cool.

In Georgia, lobio is usually served cold with lavash and herbs.