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Season for beans recipes, nutritional values and culinary inspiration
Table of Contents
1. Nutritional values and health properties
In addition, it contains significant amounts of complex carbohydrates and dietary fiber, including resistant starch, which promotes gut health, promotes satiety, and has a beneficial effect on the carbo-derived economy. It is characterized by low fat content, and its fatty acids are mainly unsaturated fractions that exhibit a pro-health effect. However, regular boob consumption is also associated with a potential reduction in blood sugar in many chronic diseases, including cardiovascular disease, heart-related amino acids, antibodies to type 2 diabetes mellitus, certain metabolic compounds, as well as a decrease in the level of cholesterol in the body, which is a major problem for some people (such as BPA and BPA). For some people, however, it is important to note that low-carbohydrate proteins such as vitamin B1 and B2 can also contribute to the maintenance of high levels of vitamin B2 and vitamin B2, but it also reduces the levels of cholesterol and phosphorus in the liver.2. How to pick and store a bean
The seeds should be resilient and shiny, and their smell fresh and delicate. After purchasing the beans, it is best to remove them as soon as possible from the packaging and put them in a paper bag, bowl or other conveying vessel. They can also be frozen and stored for up to a year. The best grains are bright green, firm, without stains, colours or mold traces. The beans sold in narrow foil bags should be avoided, especially if stored in the sun, as they spoil in such conditions.3. How to cook a bean
It is best to add salt at the end of cooking to keep the grains soft. After cooking, it can be served whole or skimmed the easiest way to remove it when the seeds are still warm and have been poured with cold water. The preparation of the bean is simple and allows to fully extract its flavor values. The young beans need 610 minutes in boiling, while the older beans up to 1520 minutes. The beans also taste great when cooked steamed, baked or grilled. Before cooking it is enough to thoroughly rinse the beans with boiling water, and then cook preferably with an additive of sugar, laurel leaves or English herb for flavor enhancement.4. Translation in English: translation memory
Cook the beans in brackish water and remove from the skin. Cut the onion into cubes, slice the garlic. Add the tomatoes from the can, make them with cinnamon, salt and pepper, choke them for about 10 minutes. 5. Dip them in the sauce, soak the eggs. 6. Sprinkle the spices, serve with fresh baking. How to prepare. The young beans need 610 minutes in the oven, while the older beans take up to 1520 minutes.5. I'm going to tell you something
Cook the beans soft, cool and remove the skin (if it is young, you can leave the skin).2. Add crushed fat, olive oil, garlic, juice and lemon skin, almonds and chopped pepper.3. Bring salt and pepper as needed. The paste can be stored in the refrigerator for 23 days.6. One-piece pasta with beans, mint and ricotta
Cut the dough and noodles slightly, remove the parmesan from the fire and start the beans with ricotta. Add the noodles to the pan and fry them for a minute, then pour the noodle and enough water to completely cover the bean. When the bean is cooked, pour the pasta, boil it all over again and cook it continuously (like risotto).4. Remove the stew from the fires and add the parsley starter. Serve the pasta with ricottas. Nutritional value (portion): Energy: 169 kcal, Protein: 10 g; Fat: 7 g; Carbohydrate: 20 g.
