About the nutritional value of legumes known since ancient times. Beans and peas were the favorite food of the Greeks and Romans, and even in the tombs of the Egyptian pharaohs, archaeologists find today beans and lentils. Today, recipes from legumes can be found in the national cuisines of many nations of the world. This culinary value is explained by the fact that all legumes contain a large amount of protein, fiber and are one of the most versatile foods in the human diet. Modern nutritionists secrete beans as the most useful type of legumes. It contains a natural antioxidant - vitamin E, which has a beneficial effect on the health of hair and skin. Today, there are many recipes for beans. You can use these beans when cooking soups, main dishes, salads. Whatever recipe we choose, so that the beans retain their useful properties, it is important to follow a few important rules. Before you start cooking the dish, soak the beans. It is important not to use raw water. Beans soaked in it can be tough.Not suitable for this and boiling water. Water needs to be boiled, let it cool, and only then pour the beans. Sophisticated chefs use alcohol to soak beans. This gives the dish a savory taste. If the recipe for beans is selected correctly, and all the nuances of its preparation are taken into account, these legumes can become the favorite dish of the whole family. For those who do not want to spend time soaking legumes, better fit dishes from green beans. Fresh green beans cooked no more than five minutes! At the same time, by the presence of useful properties, it can even rip off the seeds. In the green beans contain vitamins A, C, E, B, as well as magnesium, calcium, iron, chromium. Due to its beneficial properties and ease of preparation, this product is especially widely used in cooking today. Especially many recipes for green beans can be found in the cooking of European countries. They often make light vegetable dishes and side dishes for meat and fish out of green pods. To make dishes from this type of legumes turn out tasty and have not lost their useful properties, when preparing them you also need to take into account a number of rules. It is important not to digest the beans.Young pods cook about 6-7 minutes. If the beans are overripe, it needs to be cooked longer, but the time should not exceed 10 minutes. If you violate this rule and taste, and the properties and appearance of the product will be damaged. Unlike other recipes from legumes, it is very important to use young shoots in dishes with green beans. If we use the usual beans, peas or lentils in dried form, then we need the pods fresh or, as a last resort, frozen. How to determine whether a product that we sell on the market is not overripe? Young beans have a light green or yellowish tint. Fresh pods are elastic and easily broken. At the site of breakage should not be visible fibers. Frozen food is most commonly used in our country. Fortunately, in the process of freezing all the most important trace elements and vitamins green beans preserve. Thanks to this, even in winter, tasty, healthy and beautiful salads, stews and side dishes can appear on our table. Considering the photo of bean dishes, you understand that they will certainly become an ornament to any table!

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