Recipes with dried beans

• Regenerate, heal and rejuvenate your skin

Published: 05/30/2008 - Updated: 02/24/2018

• Author: Nayeli Reyes

The beans are divided into two types: the green and the dry. The green beans are those beans that are collected in tender plant. The green beans allow both the sheath and the seed can be eaten. The black beans or red beans are dried. In this case, the fruit of the plant of the bean is picked when it has been matured. And only the seed is consumed discarding the pod.

The green beans or dried have different properties, but in general the two are especially rich in vitamin C, which one of its main functions is to neutralize free radicals. Contain significant contribution of vitamin A, essential for the health and beauty of the skin and eyes. It is food that helps circulation. It is high in folate and fiber, which makes it a highly recommended food for pregnant or lactating and those who want to lose weight or fight constipation.

Dried beans are well known in all continents and have different names. They contain many nutritional properties, when combined with rice provide almost all essential amino acids. When the red beans are organically grown, their properties increase and decrease toxicity level.

Red Bean Stew

Ingredients

• 350 grams of red beans ( preferably organically grown )
• 1 clove of garlic
• A slice of vegetarian bacon
• 3 tablespoons of olive oil
• Thyme to taste
• 1 tablespoon of sweet paprika
• 1 medium onion
• 2 carrots
• 100 grams of sausage vegetarian
• 1 bay leaf
• 2 pieces of cloves
• Salt to taste

Preparation

1. Put the beans in cold water soak 8 hours.
2. Drain and place in a pot covered with cold water, salt, herbs, carrots, scraped and diced cloves.
3. Bring the heat and cook covered over low heat for 45 minutes.
4. Chop the bacon and peel and chop the onion and garlic.
5. Heat oil in a pan and fry the chopped bacon and sliced chorizo for 5 minutes.
6. Add onion and garlic and saute until translucent. Add the paprika, stir and quickly combine all beans.
7. Stir with a wooden spoon , cover and cook over low heat for 45 minutes or until the beans are ready. (The time will depend largely on the quality of the beans).

Beans Salad (Spain)

4 servings

Ingredients

• 200 grams of cooked white beans with salt
• 1 green pepper
• 1 red pepper
• 2 Tomatoes
• 1 onion
• 1 egg chopped
• 2 potatoes diced stewed made
• Olive oil, vinegar and salt

Preparation

1. Beans are cooked and cooled like potatoes and egg but in separate containers.
2. Then chop the peppers, tomatoes and onion.
3. Then the potatoes are cut into cubes and chopped boiled egg also.
4. Put everything in a bowl with beans and season with oil, vinegar and salt.
5. We introduce half hour in the fridge and enjoy!

Bean Stew (Greece)

Yield: 4 servings

Ingredients

• green beans 1kg
• 1/2 dl. of oil
• Salt and pepper
• 1/2 l of tomato sauce
• 3 cloves of garlic, crushed
• 2 onions, chopped

Preparation

1. Boil fifteen minutes the beans.
2. Salt the water where it is cooking.
3. Chop the garlic and onions. Skip.
4. Toss the beans in baking sheet.
5. After five minutes, pour the seasoning and sauce.
6. Cook ten minutes and serve.

Beans to Bilbao ( Spain )

Yield: 4 servings

Ingredients

• 400 grams of white bean
• 100 grams of vegetarian ham
• 2 red peppers
• 1 onion
• 2 cloves of garlic
• 1 bay leaf
• 4 tablespoons of olive oil
• 1 sprig of parsley
• Salt to taste
• Ground pepper to taste

Preparation

1. Put the beans to soak the night before.
2. Transfer to a pan covered with cold water to a boil.
3. Drain and add more cold water.
4. Simmer with the bay leaf.
5. Peel and chop the garlic and onion.
6. Open the peppers, remove seeds and cut into squares.
7. Cut the ham into small pieces.
8. Chop the parsley to measure 1 tablespoon.
9. Heat oil in a pan, sauté the garlic, onion and pepper until onion is translucent.
10. Add the ham and let it cook five minutes.
11. Add the refried beans to when they are almost tender. Season with salt and pepper, add the parsley and let it finish cooking. Thicken with a few crushed beans and serve.

Dried beans in tomato (Greece)

Serves: 4 people

Ingredients

• 500 grams of dry red or white beans
• 3 cups of red tomato sauce
• 2 bay leaves
• 1 clove
• 1 carrot
• 3 onions chopped
• 1/2 tablespoon of olive oil
• 1 onion
• laurel
• 1 sprig of parsley
• Thyme to taste
• Salt and pepper
• 1 tablespoon of chopped parsley
• 1 teaspoon of baking soda
• 2 cloves of garlic, crushed

Preparation

1. Soak dried beans overnight.
2. Put water in a pot and cover the beans, add the bay leaf, parsley, thyme, cloves, onion, carrot and baking soda.
3. Bake 1 hour and a half, removing the foam and cover.
4. Season halfway through cooking.
5. Remove the onion, carrot, bay leaf, thyme and parsley and sauté the onion and garlic.
6. Drain the cooked beans.
7. Add to the tomato sauce with vegetables and cook for 20 minutes.
8. Serve with sprinkled parsley.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.