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Prepared by: Roksolana
05/21/2013 Cooking time: 15 min
| Save | I cooked) | Estimate |
Green beans with mushrooms are not just another dish using beans. This is a real culinary masterpiece made from just a few simple ingredients. Great combination of products.
Beans with mushrooms - photo recipe step by step
India has long been famous for its vegetarian dishes. Local chefs create real masterpieces that balance all the elements necessary for the body. For example, this recipe contains proteins, carbohydrates, and many vitamins. Traditional spices, such as curry, give the dish a piquant and unforgettable taste.
Your rating: (
4 ratings, average: 5.00 out of 5)
Cooking time: 25 minutes
Quantity: 2 servings
Green bean and champignon salad
Photo: turistam.net
A simple salad recipe for a quick snack, which can be prepared in a couple of minutes.
You will need:
300 g green beans, 300 g champignons, 70 g red onion, 90 g lettuce leaves.
Preparation:
Cut the mushrooms into slices and lightly fry along with the beans. Add your favorite spices to taste. Cut the onion into half rings, wash the lettuce leaves and toss the salad.
Green beans with mushrooms
A side dish in the form of beans with mushrooms is many times healthier than the usual mashed potatoes or pasta. It’s easy and simple to prepare, without any extra hassles. Pairs perfectly with any meat, but can also be served as an independent main dish.
For cooking, you can use both fresh and frozen beans.
You will need:
- 500 g green beans;
- 500 g fresh champignons;
- 2 tbsp. l. sunflower oil;
- Salt to taste;
- Universal vegetable seasoning to taste;
- Hard cheese for serving.
Step by step recipe:
- Soak the beans in cold water for 20 minutes. Then we cut off the hard tails with scissors or a knife. Divide each pod in half and place in a saucepan. Fill with clean water, place on the stove and cook until soft. On average it takes 5 minutes after boiling. Drain in a colander and let all the water drain.
- Wash the champignons and dry them with paper towels, cut them into thin slices. Pour 1 tbsp into the pan. l. vegetable oil. Fry the mushrooms over low heat for about 7 minutes.
- Add a little more oil and add the boiled beans. Stir and cook for 5-7 minutes under the lid.
- Salt, add spices to taste, simmer for another 2 minutes and turn off the heat. Close the lid and leave for 20 minutes. Before serving, sprinkle with grated cheese.
Description of preparation:
The recipe for green beans with mushrooms is quite simple, except that the addition of soy sauce gives this dish a slight Asian touch.
It is best to serve green beans freshly prepared; I do not recommend reheating them. In principle, this dish can be served both as a side dish and as a main vegetable dish (for vegetarians, for example). The dish can be easily prepared using frozen beans, so this recipe is good when you need to prepare something on the go. Just 15 minutes - and a rather tasty dish is ready. So the recipe is a note for everyone! Purpose: For lunch / For dinner / Inexpensive / Lunch in 30 minutes / Light dinner Main ingredient: Vegetables / Legumes / Beans / Green beans Dish: Hot dishes Diet: Vegetarian food / Recipes for weight loss
Salad recipe with beans and mushrooms
A simple and most importantly very filling salad is ideal for a Lenten menu. You can buy beans ready-made, canned, or boil regular beans until tender. The salad can be served hot, in which case it will replace the side dish.
Required Products:
- 300 g red beans;
- 400 g fresh champignons;
- 1 large onion;
- 4 tbsp. l. soy sauce;
- 30 g fresh parsley;
- 3 cloves of garlic;
- Black pepper;
- Vegetable oil.
Step by step recipe:
- It is not at all necessary to peel the mushrooms; it will be enough to wash them well. Soak the beans in cold water overnight, then cook until soft and cool.
- Chop the onion into cubes. Pour vegetable oil into the frying pan and add the onion. Fry over medium heat until light golden brown. Remove to a plate. Cut the champignons into large slices and place them in the same frying pan, adding 1 tbsp. l. oils Fry the mushrooms until all the moisture has evaporated and they are golden.
- Add the fried mushrooms to the onions. We also put boiled beans, finely chopped garlic, herbs, and ground black pepper here.
- Add soy sauce and stir. Let the salad sit for half an hour and serve. This salad does not lose its taste when stored in the refrigerator for 2 days.
Recipe Mushrooms in sour cream with green beans. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Mushrooms in sour cream with green beans.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 103.2 kcal | 1684 kcal | 6.1% | 5.9% | 1632 g |
| Squirrels | 5 g | 76 g | 6.6% | 6.4% | 1520 g |
| Fats | 8.5 g | 56 g | 15.2% | 14.7% | 659 g |
| Carbohydrates | 1.7 g | 219 g | 0.8% | 0.8% | 12882 g |
| Alimentary fiber | 3 g | 20 g | 15% | 14.5% | 667 g |
| Water | 80.7 g | 2273 g | 3.6% | 3.5% | 2817 g |
| Ash | 0.532 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 12.1 mcg | 900 mcg | 1.3% | 1.3% | 7438 g |
| beta carotene | 0.071 mg | 5 mg | 1.4% | 1.4% | 7042 g |
| Vitamin B1, thiamine | 0.079 mg | 1.5 mg | 5.3% | 5.1% | 1899 |
| Vitamin B2, riboflavin | 0.409 mg | 1.8 mg | 22.7% | 22% | 440 g |
| Vitamin B4, choline | 21.13 mg | 500 mg | 4.2% | 4.1% | 2366 g |
| Vitamin B5, pantothenic | 1.767 mg | 5 mg | 35.3% | 34.2% | 283 g |
| Vitamin B6, pyridoxine | 0.056 mg | 2 mg | 2.8% | 2.7% | 3571 g |
| Vitamin B9, folates | 14.049 mcg | 400 mcg | 3.5% | 3.4% | 2847 g |
| Vitamin B12, cobalamin | 0.087 mcg | 3 mcg | 2.9% | 2.8% | 3448 g |
| Vitamin C, ascorbic acid | 5.87 mg | 90 mg | 6.5% | 6.3% | 1533 g |
| Vitamin D, calciferol | 0.082 mcg | 10 mcg | 0.8% | 0.8% | 12195 g |
| Vitamin E, alpha tocopherol, TE | 0.14 mg | 15 mg | 0.9% | 0.9% | 10714 g |
| Vitamin H, biotin | 13.902 mcg | 50 mcg | 27.8% | 26.9% | 360 g |
| Vitamin K, phylloquinone | 2.8 mcg | 120 mcg | 2.3% | 2.2% | 4286 g |
| Vitamin RR, NE | 4.517 mg | 20 mg | 22.6% | 21.9% | 443 g |
| Niacin | 3.822 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 432.2 mg | 2500 mg | 17.3% | 16.8% | 578 g |
| Calcium, Ca | 14.02 mg | 1000 mg | 1.4% | 1.4% | 7133 g |
| Silicon, Si | 1.372 mg | 30 mg | 4.6% | 4.5% | 2187 g |
| Magnesium, Mg | 15.41 mg | 400 mg | 3.9% | 3.8% | 2596 g |
| Sodium, Na | 4.73 mg | 1300 mg | 0.4% | 0.4% | 27484 g |
| Sera, S | 25.43 mg | 1000 mg | 2.5% | 2.4% | 3932 g |
| Phosphorus, P | 91.7 mg | 800 mg | 11.5% | 11.1% | 872 g |
| Chlorine, Cl | 18.29 mg | 2300 mg | 0.8% | 0.8% | 12575 g |
| Microelements | |||||
| Aluminium, Al | 191.6 mcg | ~ | |||
| Vanadium, V | 0.91 mcg | ~ | |||
| Iron, Fe | 0.407 mg | 18 mg | 2.3% | 2.2% | 4423 g |
| Yod, I | 16.46 mcg | 150 mcg | 11% | 10.7% | 911 g |
| Cobalt, Co | 10.976 mcg | 10 mcg | 109.8% | 106.4% | 91 g |
| Lithium, Li | 0.366 mcg | ~ | |||
| Manganese, Mn | 0.088 mg | 2 mg | 4.4% | 4.3% | 2273 g |
| Copper, Cu | 405.96 mcg | 1000 mcg | 40.6% | 39.3% | 246 g |
| Molybdenum, Mo | 1.372 mcg | 70 mcg | 2% | 1.9% | 5102 g |
| Rubidium, Rb | 11.9 mcg | ~ | |||
| Selenium, Se | 23.893 mcg | 55 mcg | 43.4% | 42.1% | 230 g |
| Strontium, Sr | 7.68 mcg | ~ | |||
| Titanium, Ti | 26.3 mcg | ~ | |||
| Fluorine, F | 8.43 mcg | 4000 mcg | 0.2% | 0.2% | 47450 g |
| Chromium, Cr | 5.95 mcg | 50 mcg | 11.9% | 11.5% | 840 g |
| Zinc, Zn | 0.2643 mg | 12 mg | 2.2% | 2.1% | 4540 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.192 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.4 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.1 g | max 18.7 g | |||
| 10:0 Kaprinovaya | 0.001 g | ~ | |||
| 14:0 Miristinovaya | 0.03 g | ~ | |||
| 16:0 Palmitinaya | 0.054 g | ~ | |||
| 18:0 Stearic | 0.007 g | ~ | |||
| Monounsaturated fatty acids | 0.12 g | min 16.8 g | 0.7% | 0.7% | |
| 16:1 Palmitoleic | 0.066 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.034 g | ~ | |||
| Polyunsaturated fatty acids | 0.404 g | from 11.2 to 20.6 g | 3.6% | 3.5% | |
| 18:2 Linolevaya | 0.449 g | ~ | |||
| Omega-6 fatty acids | 0.4 g | from 4.7 to 16.8 g | 8.5% | 8.2% |
The energy value of Mushrooms in sour cream with green beans is 103.2 kcal.
- Serving = 82 g (84.6 kcal)
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
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:
- Wash the beans and fill with cold water. There should be at least twice as much water.
- Leave overnight (at least 12 hours) at room temperature. During this time, the beans will swell and increase in volume.
- Drain the water, rinse it several times, and fill it with clean water.
- 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.
What is the difference between asparagus and green beans?
What is the difference between asparagus and green beans? Or is it the same thing? Margarita Semyonovna. When buying seeds, gardeners often come across seed material with the names asparagus or green beans and at the same time not quite understanding their differences. This article and the accompanying photo will help you understand the difference between asparagus and green beans.
Commonality and difference
Green beans are the unripe, fleshy pods of regular grain beans. This vegetable is universal; it can be used for food unripe - in the form of whole pods or young beans, and also fully ripe - in the form of dry bean grains. Before use, green beans must be cooked.
Attention! Some varieties of green beans are sometimes also called asparagus beans. But this characteristic applies only to those semi-sugar varieties that do not have hard fibers.
Green beans can be round or flat in shape, and in color:
- white;
- red;
- purple;
- black;
- yellow;
- green;
- motley.
Black Eyed Peas
Green beans are a type of vegetable bean. Whole young (immature) pods 8-10 days old – they are also called shoulder blades – are used as food for asparagus beans. They have a delicate taste and a complete absence of hard fibers. This type of bean owes its name to its delicate taste, reminiscent of the taste of young asparagus.
The characteristic features of vegetables are:
- elongated pods – up to 40 cm long;
- in shape - in the form of thin tubes or flat;
- juicy soft sweet taste;
- no hard fibres.
Attention! The color of green beans is: yellow, green, purple or variegated - lilac-pink, white-pink.
Green beans
About the features of green beans
Some of the best varieties of green beans are:
- "Royal Purple Pod";
- "Golden Nectar";
- "Fana";
- "Blau Hilde";
- “Asparagus Gina”;
- "Winner";
- "Deer King";
- "Paloma Scuba"
Attention! One of the varieties of green beans is cowpea, a green bean grown in the countries of the Asian region. A characteristic feature of this species are thin, trumpet-shaped pods up to 1 m or more in length. Some types of cowpeas are consumed raw.
Depending on the varietal characteristics of the fruit, green beans can be used:
- fleshy pods - for preservation;
- thin pods - for preparing stews, soups, salads.
Some varieties of green beans are asparagus
Attention! Some types of green beans are actively used as ornamental plants.
Ripened green bean grains can be used for food, but unlike the grains of regular green beans, they have a rougher shell and require longer soaking and cooking.
Like regular grain or green beans, green beans are cultivated in a bush, semi-climbing, climbing form and are an undemanding plant that is widely grown in gardens and greenhouses.
Green bean, potato and tomato salad
Photo: zen.yandex.ru
Boiled meat, chicken or canned tuna will fit perfectly here.
You will need:
350 g green beans, 3 tomatoes, 2 eggs, 100 g cheese, 2 potatoes, half a bunch of greens, olive oil.
Preparation:
Finely chop the greens, pour in a small amount of oil and leave the dressing to brew. Boil the eggs, potatoes and beans, and chop everything as desired. It is better to grate the cheese on a coarse grater. Toss salad with dressing.
Green bean and lentil salad
Photo: pinterest.es
It is better to prepare the dressing in advance, you can even do it the night before.
You will need:
100 g green beans, 60 g lentils, 20 g nuts, half a red onion, 20 g ginger root, juice of half an orange, 40 ml olive oil, 1 tsp.
balsamic, a pinch of sugar and spices. Preparation:
Grind the onion with ginger, pour in orange juice, add butter, balsamic, sugar and spices, and let it brew. Boil the lentils and beans, pour in the dressing and leave for half an hour. Drain off excess liquid and sprinkle the dish with nuts.
Green bean and Korean carrot salad
Photo: attuale.ru
A beautiful and bright salad can be made even more elegant by adding a handful of sour berries.
You will need:
100 g green beans, 100 g Korean carrots, half a bunch of lettuce, 1 red onion, half a red pepper, mayonnaise, garlic, spices.
Preparation:
Boil the beans, chop the onion into feathers and chop the lettuce leaves randomly. Cut the pepper into strips, mix the salad and season with mayonnaise, garlic and spices.
