Season for beans recipes, nutritional values and culinary inspiration

1. Nutritional values and health properties

2. How to pick and store a bean

3. How to cook a bean

4. Rules for the use of buffalo

5. Beef paste with feta cheese

6. Other, not further worked than cold-rolled (cold-reduced)

7. One-piece pasta with beans, mint and ricotta

1. Nutritional values and health properties

In addition, it contains significant amounts of complex carbohydrates and dietary fiber, including resistant starch, which supports digestive health, promotes satiety, and provides approximately 110 calories. It is an excellent source of plant protein with a beneficial amino acid profile, which makes it a valuable component of the plant diet. It also contains substantial amounts of compound carbs and nutritional fibre, including a resistant protein that supports gut health, but it also has benefits in maintaining high blood glucose levels.

2. How to pick and store a bean

When shopping, it is worth paying attention to a few key characteristics that indicate freshness and quality. The best are bright green, firm grains, without stains, colours or mold traces. The seeds should be resilient and shiny, and their smell fresh and delicate. Avoid the bamboo sold in narrow foil bags, especially if it is stored in the sun, as it spoils quickly.

3. How to cook a bean

Before cooking, it is enough to thoroughly rinse the seeds under running water, and then cook it best with the addition of a little sugar, laurel leaf or English herb to enrich the aroma. Salt is best added at the end of cooking to keep the strands soft. Young seeds need 610 minutes in boiling, while older seeds up to 1520 minutes. After cooking they can be served both whole and protected from skin the easiest way to remove it when seeds are still warm and have been poured with cold water.

4. Rules for the use of buffalo

Ingredients (2 servings): 200 g of eggs (4 pieces), 240 g of bean (three handfuls) 400 g of sliced tomatoes (peel), ?? 100 g of red onion (art), ̇ 10 g of garlic (2 tooth), ¥ 10 ml of olive oil (spoon), ‡ 10 grams of spinach (2 teaspoons), ✓ Roman mint, salt, pepper to taste. How to prepare1. Bake the beans in salt water and harvest from the skin. The young beans need 6 10 minutes a day, while the older beans can harvest up to 15 20 minutes.

5. Beef paste with feta cheese

Nutritional value (portion): energy: 334 kcal, protein: 24 g; fats: 16 g, ?? carbohydrates: 28 g. Ingredients: 400 g of bean (five servings), 200 g of feta cheese (packaging) 30 ml of oil (three tablespoons), ?? 15 g of garlic (thirteen tooths), 25 g of copper (pen), ¢ juice and half-baked leather, ¢ rum min, salt and pepper for flavoring.

6. Other, not further worked than cold-rolled (cold-reduced)

Nutritional value (portion): energy: 285 kcal, protein: 16 g; fats: 19 g. carbohydrates: 15 g. Ingredients: 400 g of bean (five servings), 50 g of eggs (one serving) 24 g of tart bread (3 teaspoons), ?? 20 g of smoked onions (one serving), ¢ 10 g of garlic (2 tooths), ‡ 20 ml of olive oil (2 teaspos), ✓ 6 tablespoons of citrus juice (2 teases), ̊ salt and pepper for cat's taste.

7. One-piece pasta with beans, mint and ricotta

Nutritional value (portion): energy: 169 kcal, protein: 10 g; fats: 7 g, ?? carbohydrates: 20 g. Ingredients: 180 g of tagliatelle pasta (six servings), 160 g (2 servings) 20 g of onion (sticks), ?? 15 ml of olive oil (1.5 teaspoons), ¢ 40 g of parmesan (5 teaspos), ‡ 60 g of ricotta (three tablespoons); fresh meat, salt and pepper to taste.