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Peanut bean salad with pumpkin

Peanut bean salad with pumpkin

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Wash the beans, break off the ends and cut in half. Wash the zucchini, slice into 1/2 cm slices and remove the ends. Wash green onions and finely chop. The yellow beans are boiled in cold water with a pinch of salt and boiled for 10-15 minutes. The zucchini is also boiled separately in another saucepan, in cold water with a pinch of salt and simmer for 5-7 minutes. Both the bean pods and the zucchini are removed in a strainer, then placed in a bowl.

Mix the oil well with the vinegar, crushed garlic, honey and dill. Add in the bowl over the pods, chopped green onions and the prepared sauce. Season with salt and pepper. Stir gently and let cool. Serve as such or next to a steak.

Good appetite!

Ingredients Beans pods with garlic and tomatoes & # 8211

  • 800 grams of green kidney beans, tender
  • 2 large, fleshy tomatoes, scalded and peeled or 400 ml. fresh tomato paste
  • 1 large bell pepper (170 grams had mine)
  • 4-6 cloves of garlic (depending on how big they are)
  • 2 bay leaves
  • 2 tablespoons oil
  • 1 bunch of chopped green parsley
  • 1 teaspoon good quality sweet paprika and pepper (multicolored)

How to Make Beans Pods with Garlic and Tomatoes & # 8211 ”Ai Pods”

Preparation of ingredients

1. Choose green beans. Wash well in cold water. Drain and break the ends. I prefer to break only the end with the petiole (tail) that clings to the plant. The other end is fragile, in addition I find it very beautiful. While I am cleaning the beans, I cook the peppers in an old pan on the stove. I then wrap it in aluminum foil so that it perspires well and I can peel it easily.

2. On the fire, put a large pot with 3-4 liters of water. Add, when it starts to boil, 1 tablespoon grated salt and bay leaves. Next to the stove, I stick a large bowl of very cold water in which I put some ice cubes. I put all the cleaned beans in the pot with boiling water. Boil it until it starts to freeze. Depending on how tender the bean itself is, it can take more or less to cook. Last time I kept it on the fire for only 4 minutes, but it may take 15 minutes.

After it has set, I take the beans out of the boiling water with a large whisk and dip them directly in the ice water. This process is called "bleaching" and has the role of suddenly stopping the cooking of vegetables. Thus treated, they will retain their natural color and shape even if they are cooked until 15 minutes later.

Cooking food

3. Put the oil in a large pan or saucepan. When it is cold, add half of the crushed garlic and the finely chopped baked pepper, peeled and seeded. Put the pan on the fire and heat gradually, stirring constantly, until it sizzles well.

4. Add the paprika and immediately, the tomatoes cleaned of diced skins (or passata). Bring the sauce to a boil, over medium heat, and taste the salt and pepper.

5. Add the well drained green beans. Make the fire a little bigger. After it starts to boil again, reduce the heat to medium and cook the beans for another 4-5 minutes, turning them well in the sauce several times. Crush the remaining garlic and mix with 2-3 tablespoons of cold water, preparing a mujdei. At the very end, strain this mujdei over the beans through a sieve. Stir gently (so as not to break the tender pods). Taste salt and pepper, seasoning to taste. Sprinkle with chopped green parsley and the bean meal with garlic and tomatoes is ready!


This bean curd with garlic and tomatoes works great as a side dish. As well, it works as a dish in itself. All the more so in the summer, when most of us prefer to feed on the gifts of the earth. It would be a greater sin not to take advantage of them now, while they are in high season. I wish you great appetite and I hope you liked the story, but also today's recipe.

Bean salad and pea pods

We thought of making a "whole and whole" bean salad, please, and some peas, which is still there. Said and done. I also added yellow and green beans to the pods and I also added canned red beans. Thus, in 15 minutes we were proud of a vegetarian salad, which can also be served as a garnish for a meat.

For us, this salad takes the place of a side dish. But if you cut the beans smaller, you get a good appetizer to spread on low-carb bread.

I found this original recipe in Cristina Ioniță's keto cookbook. It may not taste exactly the same as the classic beaten beans, but it is definitely a suitable dish in the keto diet. You can also use fresh green beans, in this case, cooking will take longer. Or you can use Continue Reading & # 8220Beaned Keto Beans & # 8221

Top 5 recipes with green beans

Today we see which are the most popular recipes with green beans, which we know are rich in calcium, vitamin K, vitamin A and magnesium.

It may sound amazing, but the nutrient content is different for green and dried beans. Green beans are rich in calcium, vitamin K, vitamin A, magnesium and also contain significant amounts of vitamin C, vitamin E and manganese. When it reaches maturity, dried beans become a good source of protein, fiber, iron, potassium, selenium, vitamin B6, molybdenum and folic acid.
Today we see what are the most popular recipes with green beans.

Top 5 recipes with green beans

Pumpkin and green bean tart

If you want to surprise children with a unique dish for dinner or lunch, you can do it with a salty tart, full of green vegetables. The dough can be prepared in advance, especially because it is recommended to stay cold for at least half an hour before being spread in the shape of a tart. It is a successful way to persuade more demanding children to eat green vegetables.

Green bean puree

In order to retain the maximum of nutrients from green beans, it is recommended that it be steamed for a maximum of 5 minutes. In this way, it retains its intense green color and a rich aroma is obtained. This is why green bean puree is a dish ready to put on the table in no more than 10 minutes.

Beans sprouted with mint leaves

Pea salad with mint can make us think of French restaurants, elegant, with elaborate dishes. In reality, it is extremely easy to prepare and will be appreciated especially by children who prefer to eat by hand.

Bean salad and green lentils

With the bean salad and green lentils you will gather in a single plate, various textures, colors and tastes. The little ones will be very happy to test them at will. Ideal for a family meal, the salad will also delight the taste buds of adults.

French bean arugula salad

An Italian-inspired salad with parmesan and vinaigrette sauce, refreshing and light. It can be eaten with fish or vegetable meatballs.

Green bean salad with yogurt and garlic

This pod salad recipe is one of my favorites, regardless of the season, not just in summer. It is true that summer pods are the best, tender and tasty, but the recipe can be made just as well with frozen pods or canned pods.

Laura Laurențiu has a simple recipe for preserving pods for the winter, you can find it here.

If you have pods in a jar, they don't even need to be cooked anymore, and today's salad becomes a flower in your ear! Just drain the pods very well from the canned water, mix them with fatty yogurt, garlic and dill, and the meal is ready in 5 minutes!

I know that many people prefer the mayonnaise version of this salad, but when for any reason you want to cut more calories or fat, the yogurt version is ideal. It's so light and tasty, especially placed on slices of homemade bread!

I recommend you try my recipe stewed green beans (low beans) with garlic, in which very little oil is used. Click on the photo below for the recipe.

"Favorite" meat salad & # 8211 its unique taste will conquer you immediately!

We present you a delicious salad with meat. This is only good for both the family dinner and the holiday meal. Thanks to a perfectly balanced combination of ingredients, you get a particularly tasty, filling spicy salad with a fine aroma and slightly crunchy texture. If desired, it can be served as the main course at dinner.


-150 g of pod beans (frozen)



1. Thaw the beans at room temperature.

2. Fry the beans in a hot pan with butter over medium heat for 5 minutes (until done). Match with salt and ground black pepper. Stir. Remove the pan from the heat and allow the beans to cool.

3. Wash the meat. Rub it with salt and black pepper to taste. Put it in a baking bag.

4. Bake the meat in the preheated oven at 170 ° C for 80 minutes. If desired, you can cook the meat. Allow the meat to cool and cut it into straws.

5. Cut the cheese into straws, the same size as the meat. In a bowl, mix the meat with the cheese.

6. Wash the cucumbers and cut off their heads. Cut it into straws of the same size, then add it to the meat bowl.

7. Wash and peel the bell pepper. Remove the seed stalk. Cut it into straws and add it to the bowl with the other ingredients.

8. Wash the dill and dry it. Chop it, then add it to the salad bowl.

9. Add the beans to the bowl (at room temperature).

10. Prepare the dressing: mix the cream with the mayonnaise and mustard. If you want a more spicy salad, use more mustard.

11. Pour the dressing obtained in the salad bowl. Stir. Taste the salad. If necessary, add more salt and ground black pepper.

Recipes with green beans

Green beans in the pan


  • 600 g green beans
  • 5 medium tomatoes
  • 6 chopped garlic cloves
  • 3-4 medium onions
  • salt, pepper, dill and chopped parsley to taste.

Method of preparation

Green beans are cut into 2-3 cm pieces and scalded a little in salted water. Put it under a stream of cold water and let it drain. Finely chop the onion and throw it in the pan with hot oil, stirring constantly. When it becomes transparent, add the beans and half the amount of tomatoes to the pan. Leave on the fire for 5 minutes, until the tomatoes are extinguished.

Add the rest of the tomatoes, greens and garlic and leave under the lid until the beans are cooked. Fry without a lid for another minute and serve hot.

Green bean recipes

Eating green beans and leeks


  • 300 gr frozen green beans
  • A piece of leek
  • A pepper
  • A carrot
  • Lemon juice
  • 20 ml oil
  • Salt pepper.

Method of preparation

Cut the leek into julienne and the carrot finely, sprinkle with lemon juice and oil, then put in a pan for 1, 2 minutes, to sauté the vegetables. Over the vegetables, add the diced red pepper, green beans, season with salt and pepper and leave everything on the fire for about 5 minutes.

Eating green beans is ready when the vegetables are well penetrated. Add fresh greens on top and eat hot.

Recipes with green beans & # 8211 Bean paste


  • 250 gr green beans
  • An onion
  • One tomato
  • 1 egg yolk
  • ¼ teaspoon mustard
  • 150 ml oil
  • 3 cloves of garlic
  • ½ lemon juice
  • Green dill.

Method of preparation

The beans are washed and cut into suitable pieces, then boiled in salted water. Allow to soften, then drain and allow to cool. When it has cooled, put the green beans in a blender and mix until it becomes a homogeneous paste.

For the mayonnaise, grind the garlic well and mix with a little salt, add it over the yolk, mustard and mix everything. Gradually add a little oil until the mayonnaise reaches the desired consistency, then season with a little lemon juice and pepper.

Finely chop the onion and add it in a blender over the green bean paste, add the mayonnaise and mix for a few more seconds to incorporate all the ingredients. Garnish the bean paste with fresh dill on top.

Eating green beans and meat


  • 600 gr of pork or chicken (leg, chest or back)
  • 600 gr green beans
  • 4-5 cloves of garlic
  • 3-4 ripe tomatoes or 500 gr of tomato juice
  • 1 onion
  • 2 tablespoons oil
  • Salt pepper
  • Fresh parsley.

Method of preparation

The meat is cut into small cubes, the tomatoes are lightly chopped and scalded for 10 seconds in boiling water. They are then peeled. Finely chop the onion and chop the tomatoes into cubes.

Put 2 tablespoons of oil in a deep frying pan and fry the meat over high heat. Turn on all sides to brown evenly, about 10 minutes. After this time, reduce the heat, add the onion, salt and pepper and leave it on the fire until the onion is transparent.

Then add the peeled tomatoes or tomato juice, make up to 500 ml with warm water, cover the bowl with a lid and simmer for about 45 minutes.

After the meat is cooked, add the green beans, add about 200 ml of warm water and let the food simmer for about 15 minutes.

At the end, add the crushed garlic and fresh greens and eat hot.

Green beans with eggs


  • 500 gr fresh green beans
  • 2 eggs
  • An onion
  • 30 gr parmesan
  • 2 tablespoons oil
  • Salt and pepper,

Method of preparation

The beans are washed, cleaned and cut into suitable pieces. Boil for 10 minutes. In a non-stick pan add the finely chopped onion and sauté for a minute, then add the green beans and mix everything well.

Put the eggs in a bowl, add the grated Parmesan cheese on top, a little salt and beat everything for a minute, until smooth. Add the eggs over the green beans in the pan and stir vigorously on the fire for a minute. Turn off the heat when the composition has become creamy. Eating green beans is eaten hot with toast.

Egg salad recipe with tuna and olives

For today's recipe I used tuna fillets in olive oil and two types of olives. In combination with boiled eggs, a little cream cheese and a little mustard, the delight was maximum. The added green dill gave a note of freshness and a pleasant aroma. A little more horseradish paste or grated horseradish was added. There are many ideas for combinations, it is important to have the necessary ingredients. I made it with what I found in the fridge.

And if I had, I would have added a little finely chopped red onion, as I add to the tuna paste with red onion and cucumber.

As I wrote above, you can find on the blog various appetizer recipes of this kind. Usually, for the holidays, I fill them with mini tarts made of tender dough.

And if you find your taste in the recipes on the blog, you can also follow them on the Facebook.

I am waiting for you with culinary surprises and on Instagram and on Pinterest or Twitter.