2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In the spring, until the appearance of green beans, beans are a preferred and sought-after vegetable, bringing variety to people's food. Growing in vegetable gardens is also useful due to the strong nitrogen-fixing ability of bacteria growing in the root system. This symbiosis makes it an excellent precursor to other vegetable crops grown after it.
Beans are an annual plant of the legume family, with a well-developed root system, from which many tubers of nitrogen-fixing bacteria are observed. The stem is erect, ridged, quadrangular and without hairs. The flowers are located 4 - 6 at the base of the complex leaves. Two of the petals, the so-called wings have a characteristic black spot.
Bean flowers are visited by many bees. The fruit is a bean, which at a young age has a gray-green color and delicate texture, and after ripening acquires a black color. This feature is the reason why in some areas beans are known as "black beans".
Beans are one of the oldest vegetable crops with a wide area of distribution - from the Himalayas to the Iberian Peninsula. Her homeland was Central Asia - Afghanistan, Pakistan, Tajikistan and the Western Tien Shan. The Mediterranean, where most of the coarse-grained forms grown in our country are from, is accepted as a secondary center of origin.
The most widespread variety of beans in our country is called Chiosca. It develops plants up to 1 m tall with large flowers, 4-5 on a single stalk. The beans are formed mainly in the lower part of the stem. They are large, light green and fragile when young, and in botanical maturity are dark brown with a parchment layer. The seeds are large, with a dark chocolate color. The variety is very generative and early ripening. And it also has great nutritional value.
In folk medicine, a decoction of bean seeds is used as a sedative and anti-inflammatory agent for gastroenteritis. Decoctions and infusions of its flower are used as a cosmetic. Consumption of beans improves intestinal peristalsis in constipation and helps reduce cholesterol.
Of course, with beans you can always prepare something tasty and healthy.
Bean soup
Necessary products: 500 g fresh beans, 4 tbsp. butter, 1 tbsp. flour, 3-4 tbsp. yogurt, 1 egg, green onions, green garlic, parsley, dill and salt.
Method of preparation: Before starting the preparation of the dish, the beans are rubbed very well with salt, washed and blanched. Finely chop the chopped onion and garlic and the blanched beans in the butter. Add the flour and pour 4 tsp. hot water. Boil over medium heat. Finally, the well-cooked soup is built up and seasoned with parsley and dill.
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Smilyanski Beans
Smilyanski beans is one of the few Bulgarian foods that are protected by a patent for a word mark concerning its cultivation in the upper reaches of the Arda River. Locals call this bean bean. The traditions of growing Smilyan beans in this area date back more than 250 years.
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The Right Spices For Green Beans And Beans
There is hardly a more popular Bulgarian national dish than ripe beans, regardless of whether it is prepared as a soup, stew or in a casserole and whether it is lean or with meat. It is one of the most commonly used legumes in cooking, but unfortunately, if it is not prepared properly or with the wrong spices, the beans can quickly upset you.
Suitable Spices For Beans And Beans
The secret of the delicious dish lies not only in the duration of the tolin processing, but also in the spices and their quantity. You know that any dish cooked on low heat for a long time becomes extremely tasty. Often, however, the lack of a certain odor is felt, which can spoil the whole pleasure of eating.
Nutritional Values of Beans And Green Beans
With the name beans in our country the whole group is designated legumes , but when the name is used, it is always about beans and green beans . Ripe beans are the name of the seeds of the plant that are used for food, and green beans are understood as green seeds and green bean pods.
