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Green bean dish with chicken

Green bean dish with chicken

today I prepared a dish of green beans from the jar, with chicken.
I have beans from Vali cough from Bistrita, {thank you very much the cough was delicious}

  • a chicken breast
  • a jar of preserved green beans
  • a medium onion
  • 1/2 red bell pepper
  • 1 red cube or broth
  • 2 teaspoons flour
  • salt to taste
  • SPICES
  • oil
  • 50 ml.vin

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Green bean dish with chicken:

I ate it with food because it takes longer than the steak and I wanted to have both hot at the table.

in a pan I heated about 2-3 tablespoons of oil I hardened the finely chopped onion

I added the pepper {I used frozen pepper} I put a cup of hot water and let it boil for about 10 minutes.

I added the diced tomatoes and let them boil for another 5 minutes, after which I put the beans

I dissolved 2 teaspoons of flour in a little cold water and I put it on the plate, after it was boiled for another 5 minutes I put salt I tasted it and ready.

in the meantime I also took care of the steak


I cut the chicken breast into suitable strips and fried it a little in hot oil, I added the wine, the spices, I covered it with a lid and I let it simmer on low heat.


Green bean soup with chicken

We present you a different soup recipe, but one that will surely conquer you immediately. The recipe for green bean soup with chicken will become your favorite as soon as you see how easy you can make it.

Green bean soup with chicken recipe

An ideal dish for lunch or dinner, green bean soup with chicken does not require much preparation time or many ingredients. Below we present you the recipe step by step!

Green bean soup with chicken

Cut and wash the meat, drain the water and cut into pieces. Then, together with the onion, fry in oil until golden brown. Add 2 liters of warm water and salt to taste, and put the washed bean pods, cleaned at the ends and broken in half.

If you don't have tomato juice at home, you can prepare it from a kilo of tomatoes. Peel a squash, grate it and squeeze the juice. If you want, you can boil the juice. He is much healthier.

After the beans are half cooked and the water level has dropped, add the tomato juice, diced potatoes, salt and pepper and a small sprig of thyme and simmer for another 30 minutes.

After boiling the bean soup, add the finely chopped garlic for the special flavor it leaves. Chop the parsley, sprinkle on each portion and serve with wholemeal or homemade bread.

That's all you have to do for the best green bean soup with chicken!


1. Rub the chicken legs with a mixture of salt, pepper and paprika and brown them in a pan with 3-4 tablespoons of oil and coriander seeds. Put a glass of soup or water, put the lid on and put them in the oven for approx. 30 minutes. In the end, the meat must be well done, easily detached from the bones. There will be some sauce left in the pan in which the meat and spices have left their flavors and which should not be lost, finally putting on the meat.

2. Cut the onion and green garlic into 1-2 cm pieces and sauté them briefly in a pan with 2-3 tablespoons of oil, a pinch of pepper and a pinch of salt.

3. Put the green beans over the onion and garlic, mix, keep on the heat for 2 minutes to wrap it and put a glass of soup or hot water. Turn on low heat and let the beans soften for 20-25 minutes. We taste the beans, so that they are tender but still keep their firmness, so that they are not overcooked.

4. Cut the two larger tomato cubes and place them over the beans. Stir and leave for another 5 minutes on the fire to let the tomatoes juice and harmonize the tastes and flavors. We taste and match the salt food.

5. Peel the meat from the bones, place it over the green beans, put 1-2 tablespoons of the remaining sauce in the meat pan and season with freshly chopped dill. When I prepare it for myself, because I eat more spicy, I use hot paprika to season the thighs so that the oil, the sauce left in the pan becomes hot.


How to cook green beans with chicken

I made this food with diced boned thighs. You can also do it with whole legs, hammers or chicken breast, but also with pork or beef, if you do not keep a fat-free diet.

When I started cooking, being a very hot day, I used the multicooker again so as not to make it hot and steamy in the house. I had also used it when I made the recipe for green beans with garlic and dill and I knew that they came out very good. If you don't have a multicooker, today's recipe can be done just as well and in a saucepan with a lid on the stove, it's basically the same thing.

My multicooker is this model from Heinner and it became my right hand in the kitchen. It doesn't cook in my place, I also chop, I put ingredients in the pot, etc. The multicooker, on the other hand, relieves me of the stress that the food drops too much, that it sticks, that I forget it on the fire, it saves me from the steam, the smell and the heat of the stove or oven.


Chef's tips for eating green beans with chicken

  • If you want to prepare a weaker version, cook the pieces of meat in the oven. Put them in a pan with a little water and spices and leave them for 40 minutes or until golden brown. Set the oven temperature to 200 degrees Celsius.
  • For an intense and tasty garlic taste, crush 5 cloves of garlic and cook for 5 minutes before turning off the heat.
  • If you do not have fresh tomatoes, you can use canned tomatoes or tomato juice. If you use tomato juice, top up with water only if needed.
  • If you have fresh and stubborn pods to boil, heat the water and add to the food as needed, until the pods soften.
  • You can serve with a small portion of rice next to it.

Recipes with green beans

Green beans in the pan

ingredients

  • 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

ingredients

  • 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

ingredients

  • 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

ingredients

  • 600 gr of pork or chicken (leg, chest or shoulder)
  • 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.

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

ingredients

  • 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 warm with toast.


GREEN BEAN FOOD WITH CHICKEN LEGS

A meal of green beans with chicken legs is for many of us a quick family recipe that takes us out of any impasse related to time and difficulty. It is prepared in the blink of an eye with just a few ingredients and is particularly tasty with two carrots and leeks.

ingredients:

  • 2 chicken legs
  • 1 box green beans
  • 1 onion
  • 2 cloves of garlic
  • 1 pc. leek- 20 cm
  • 1 carrot
  • 1 tablespoon tomato paste
  • 1 teaspoon cornstarch
  • 1 dill bunch
  • salt and pepper to taste

In a frying pan with 2 tablespoons of olive oil, fry the chicken legs seasoned well with salt.

After browning very well, add finely chopped onion and let it soften for a few seconds.

I crush the garlic, grind it well and add it to the pan with the onion. I mix a little, then I add tomato paste which will give my dish an extra taste and a splash of color.

It's time to add a glass of water (or if you have concentrated vegetable or chicken soup at hand), then leave the thighs covered with a lid to penetrate well for 5-10 minutes.

Drain the green bean juice from the box, rinse it well and add it over the thighs.

Season the sauce with salt and pepper, and if it is too thin, prepare a teaspoon of starch and dissolve it in 3-4 tablespoons of water. In this way they obtain a richer consistency that will bind and envelop the brightly colored beans.

While it is boiling for a few minutes, blanch the prepared carrot and leek strands in a pot with hot water and salt for 2 minutes. I slip them under a stream of very cold water and let them drain while I arrange a portion of hot food.

They are very tasty in combination with my green bean meal with chicken legs.


Green beans with chicken legs

A green bean with delicious and tasty chicken legs, like this I have never eaten, but today it is on the list of favorite dishes.

I don't even know how to describe this green bean dish, but I can tell you that everyone who ate it was very excited. I could say that it is a common food and very easy to prepare, from only a few simple ingredients and available to everyone, at a fairly low cost, but the result manages to feed 4 people in all its nature and make you ask for another portion in addition.

Fresh meat in tasty tomato sauce with sour cream and green beans, all complemented with a fragrant bunch of chopped dill, can be considered a spring dish, which we can cook all year round, because it is also found frozen, ready cut .

So I invite you to stay together for the list of ingredients but also the simple way of preparation described step by step.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

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Ingredient:

  • 200 g yellow onion
  • 4-5 cloves of garlic
  • 1 yellow bell pepper
  • 50 ml vegetable oil with neutral taste
  • 200 g carrots
  • 8 lower chicken legs with bone
  • 1.2 kg green beans
  • 1 tablespoon grated paprika
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 100 g cooking cream with at least 30% fat
  • 1 bunch of dill
  • Salt and pepper to taste

Method of preparation:

Peel the onion, garlic, pepper and chop finely.

We clean the carrots and cut them into thicker slices.

We check the thighs for any remaining feathers and clean them if they have any.

In a large pot, heat the onion, garlic, pepper and fry them in oil with a little salt until soft.

Add the thighs, carrots and continue to harden for 6-7 minutes.

Cover with water until it reaches the level of the thighs and simmer 90%, about 22-25 minutes from the moment they start to boil.

Add the beans, paprika, tomato paste, bay leaves, salt and pepper and cook for another 7-8 minutes.

Add the cream and cook for another 3-4 minutes, add the dill and it is ready to serve.

Simple, fast and tasty, but I don't hold you back, because I have a feeling you already have a craving. Let it be useful to you.


Green bean stew for winter

Eventually we add a few more drops of water.
If we do not have stomach problems, we can let the onion fry, it is tastier.
When the onion becomes translucent, add the roots. Mix them well with onions and let them simmer, covering the bowl again and sprinkling them with water from time to time.

We check the vegetables and when they start to penetrate, we add the green beans. Top with hot water until well covered.

In 15-20 minutes we will add the pepper, add more water, then leave the pot on medium heat until all the vegetables are well penetrated.

Add the tomato paste, the crushed garlic and after a few minutes we taste the stew and add the spices. Match the taste and salt and leave the pot on the fire for about 15 minutes. During this time we taste the stew and season it with what we think it needs.

Wash the jars and sterilize them in the hot oven for 5-6 minutes. Then fill them with hot stew, immediately screw the lids and put them in the oven with the heat on for 5 minutes.

After extinguishing the fire, we leave the jars in the oven until they cool down definitively and only then we pass them in the pantry.
The greens will be added during serving, when we heat the stew.