2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
To prepare dishes from green beans, it is desirable to use very young green pods. They are more tender and the taste gives them an incredible freshness to the dishes.
Overripe green beans are cooked more slowly, they are not as juicy and are quite tough. You can easily distinguish the young green beans - they are light green and flexible.
Before cooking green beans, you need to blanch it. Clean the pods from the stalks, wash them well and boil them lightly in salted water.
Young green beans are boiled for seven minutes, and overripe green beans are boiled for about ten minutes. Readiness can be determined by both appearance and taste.
It is not good to boil the beans, because it will look like porridge. Then it becomes fibrous and loses many of its valuable substances, and its taste changes.
The cooked green beans are strained through a strainer, after which they can be used for the preparation of all kinds of vegetable and meat dishes. It is easy to freeze blanched green beans.
You need to let it cool, cut it into equal pieces, pack it in plastic bags and arrange them in the freezer. Lovers of eggs and vegetables will be happy if you prepare green beans with eggs.
Melt butter in a hot pan. Pre-cooked green beans cut into equal parts. Pour the beans into the pan and fill it with eggs - one egg per two hundred grams of beans. Stir and fry until done.
To prepare vegetable ragout, stew diced potatoes and zucchini in oil, adding a little water. Stew until semi-finished and add sliced onion and sliced pepper.
Stew for another five minutes and add the chopped green beans and chopped tomatoes. Season to taste. If the ragout is watery, add some breadcrumbs.
For the ragout you need one part onion, two parts potatoes, two parts zucchini, one part pepper, one part tomatoes, two parts green beans. If desired, you can add pieces of bacon or ham to the ragout.
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