Buckwheat with beans in tomato sauce. Buckwheat and beans recipe. Calorie, chemical composition and nutritional value. Benefits of buckwheat with beef and beans

Cooking complex side dishes is gaining great popularity. They are served not only with meat and fish, but also as separate dishes. Good housewives know how to diversify the menu during Lent. Buckwheat porridge with beans is quite a satisfying dish and looks so beautiful when served that household members will ask you to repeat this dinner.

Step by step recipe

Step-by-step instructions for preparing buckwheat with beans:

The amount of finished porridge is enough for 6 servings.

Buckwheat with mushrooms and canned beans in a pot

To prepare according to an old Russian recipe, it is better to take 6 portioned clay pots. If they are not there, then a deep, thick-walled frying pan will come in handy.

Ingredients:

• buckwheat – 210 g;
• pickled cucumbers – 100 g;
• beans, canned in tomato – 1 can;
• mushrooms (preferably champignons) – 150 g;
• onions – 2 pcs.;
• broth or water – 2 tbsp;
• any oil for frying – 2-3 tbsp;
• ground black pepper, parsley, dill and salt.

It will take 40 minutes to prepare 6 servings.

100 g of this porridge contains 125 kcal.

Peel and chop the onion with a knife, fry in a preheated frying pan until golden brown. Discard pickled cucumbers, cut into 2 cm strips, and tomato juice from a can of beans. Simmer for 5-7 minutes, add beans with champignons prepared in the form of plates. After a couple of minutes, mix everything with well-washed buckwheat and chopped herbs.

Place the buckwheat and vegetables in the pots, leaving 4-5 cm to the edge. Pour salted and peppered broth (any broth of your choice) or water so that the mixture is covered by about two fingers. Cook, covered, in an oven preheated to 160 degrees or in the microwave for 20 minutes.

You can serve it directly in clay pots or beautifully place the dish on a plate.

Buckwheat with green beans in tomato sauce

This recipe is just gaining popularity, but it’s worth a try, as the unusual taste and appearance of the dish will not leave guests indifferent.

First, let's prepare the products:

• asparagus (frozen) – 100 g;
• buckwheat – 50 g;
• green onions – ½ bunch;
• carrots – 1 pc.;
• tomatoes – 300 g;
• water – 125 ml;
• garlic – 3-4 cloves;
• oil – 30 ml;
• greenery;
• seasonings and salt to taste.

The quantity of products is indicated for 4 servings, and you will spend about 30 minutes.

100 g of ready-made porridge contains 85 kcal.

So, first we fry it in a deep frying pan. We add the garlic first so that the oil is saturated with an aromatic aroma. Next comes the orange beauty - carrots, which were previously cut into thin strips. To do this, you can use a Korean salad grater.

Discard the chopped green onions after 5-6 minutes and stir for 30 seconds. While the main vegetables are being cooked over the fire, you need to pour boiling water over the tomatoes and peel them. Grind in a cup with a blender (if you don’t have one, use a grater) and place in a frying pan. When the liquid has evaporated slightly, add water and salt.

Since green beans take the same amount of time to cook as buckwheat, we add these products to the prepared mixture at the same time. Cook for 15 minutes. Serve to the table, sprinkled with herbs.

Good to know

There are some nuances when using beans in dishes. Salt should be added 10-15 minutes before removing from heat, as the cooking time will increase. The volume of the finished product will be 3 times larger. If the beans are not cooked enough, harmful substances will enter the body and cause gas formation in the intestines. But you can check the quality. Just blow on the beans you take out with a spoon and if the skin bursts, it’s time to drain the water.

Only red beans should be soaked overnight, as they take much longer to cook. But the cooking time can be reduced if you add cold water every 15 minutes, that is, make temperature changes.

If the buckwheat is light in color, it will stick together when cooked and the appearance of the dish will suffer. Therefore, before putting it in the pan, you need to fry it in a frying pan until brown without adding oil.

It's the second week of Lent. It is impossible to organize a complete and healthy diet during fasting without a variety of cereals. Cereals - crushed or whole grains of cereals, cereals, legumes - are the main supplier of plant proteins and complex carbohydrates to our body (different types of cereals contain from 65 to 75% carbohydrates). What are the benefits of different types of cereals and are they all present on your table?

Buckwheat

The healthiest buckwheat is fresh green, unsteamed kernels. It cleanses the intestines and liver, strengthens blood vessels, helps with stomach diseases - heals ulcers, and also removes toxins from the body.

The color of fresh kernels is greenish; it disappears over time, especially if the cereal is stored in the light. It turns brown on the outside and light at the break.

It is believed that the best guide when choosing a product is the GOST mark on the packaging. However, in the case of cereals, this rule does not always work. Many manufacturers prepare cereals according to specifications - and these cereals are in no way inferior, and sometimes even superior to products produced in accordance with GOST. To choose high-quality and fresh cereals, read the label; it must indicate: full name, variety, name and address of the manufacturer; trademark, weight, composition, nutritional value, production date and expiration date.

Rice

Rice is the oldest cereal crop in the world, one of the most popular components of various national cuisines. Today, almost half of the world's population eats rice.

According to its shape, rice is divided into round grains th, medium grain(for cereals, soups, sushi) and long grain(for side dishes and pilaf). There is also rice polished(this is our usual white rice) and flaky(red, black and brown).

Hulled rice obtained by removing the husk, preserving the bran and germ. This is a healthy dietary product - unlike polished rice, which loses some of its beneficial properties during processing.

Brown rice can be stored for no more than a year; other varieties also do not have a long shelf life. Only one type of rice gets better over the years - aged basmati, which accumulates taste and aroma, like good cognac.

Black and red ri c are the healthiest varieties; they are several times superior to white rice in the amount of vitamins and microelements. In addition, they contain pigments (black and red, respectively), which strengthen the immune system and preserve youth.

Brown rice(cargo) contains fewer vitamins and microelements than black and red, but in terms of benefits it is ahead of white. You can find white rice in a dark version in the store, such as basmati - it can be either white or brown, depending on the processing.

Kuban white rice- polished, it contains few vitamins and fiber. But it is the champion among rice varieties in terms of the amount of protein and starch, so it is suitable for medicinal, dietary and baby food.

The most popular varieties of rice
Arborio- medium- or short-grain rice comes from Italy, therefore it is used for Italian dishes, such as risotto. It can also be used for milk porridge.
Basmati- long grain Indian rice, delicious and aromatic. When cooked, it does not stick together, it turns out crumbly, so it is excellent for pilaf.
Wild rice- black shiny rice, fluffy and firm, native to North America. Salads and side dishes are prepared from it. This is the lowest calorie variety, it contains only 83 calories per 100 g. At the same time, it contains a large amount of protein and vitamin B9 - many times more than in brown and white rice.
Jasmine- snow-white long-grain rice from Thailand, best steamed. Suitable for side dishes.
Krasnodar ri c is well suited for sushi - it is round grain and sticks together when cooked. You can also make porridge and soups from it.
Japan- the most suitable rice for sushi.

Legumes

Legume grains should be the same color, smooth and whole, without damage. There should be no foreign matter or stones. The main criterion for the quality of legumes is flowability: the grains should flow freely. Soaked or stuck together grains indicate improper storage of the product.

The rule also applies to legumes: the fresher, the healthier and tastier. You can store beans for up to 2 years, but it is better not to keep them for so long, but to consume them within six months.

Beans. The darker it is, the more vitamins and microelements it contains. White beans are easier to digest and absorb, so people with weak digestion are better off choosing this variety.

Peas. When choosing it, pay attention to the shape, size and color. The peas should be the same size, no more than 3-4 mm in diameter, yellow or green in color, there should be no dark grains.

Soya beans Called "miracle beans", they contain a lot of vegetable protein. This is why vegetarians love soybeans - about 400 different food products are produced from it, which completely replace animal protein.

Lentils- one of the most ancient cultures, it has been eaten for centuries in different countries. Among its beneficial properties is the normalization of blood sugar levels.

Red lentils Most often used in Indian dishes. It is smaller than usual, in its raw form it is orange in color, which becomes rich yellow during cooking.

Peas Chickpeas are also called chickpeas. It has a pleasant nutty flavor and is rich in proteins and carbohydrates - like all legumes.

Choose cereals in transparent packaging - this will help you evaluate its color and structure. The more natural the color, the more natural and high-quality the cereal. Semolina should be white or slightly creamy, millet should be rich yellow, not dull, but not of a poisonous hue, oatmeal should be yellowish-gray. The grains in good cereals are uniform, approximately the same size and color.

Other cereals

Semolina brand T (made from durum wheat) is a more dietary product than cereals of the TM (from a mixture of hard and soft varieties) and M (from soft varieties) brands.

Pearl barley made from processed barley. Barley is famous for its dietary properties; it contains a lot of fiber, which removes toxins from the body.

Bulgur, a traditional dish of Eastern countries, is durum wheat cereal prepared in a special way: steamed, dried and crushed. Bulgur is rich in fiber, vitamins, and protein - so it can be safely recommended to adherents of a healthy diet.

Couscous, like bulgur, has been known in the East since ancient times. It is made from fine semolina, soaked in water and rolled in flour. It is better to steam couscous - this way the beneficial substances contained in it are preserved.

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For vegetarians and those who fast, buckwheat with mushrooms and beans will help diversify the daily table. And after the end of the fast, I recommend supplementing this dish with a chop or cutlet, as well as tomato juice.

Cooking buckwheat with mushrooms and beans is simple and does not take long. The number of ingredients can be varied - focus on your taste.

• 400 g fresh champignons
• 1 can of canned beans in tomato sauce (380 g)
• 1 cup buckwheat
• 150 g onions
• 100 g carrots
• Refined sunflower oil (for frying)
• pepper

Peel the onion and cut into small squares. You can do it in half rings, it doesn’t play a big role.

Grate the peeled carrots on a coarse grater.

Wash the mushrooms and cut into cubes.

Pour some oil into a saucepan and heat it up. Add the onion, fry it until transparent.

Add carrots, fry for another 4 minutes.

Then add the mushrooms and fry for 8-10 minutes. Make sure that the mushrooms are evenly fried - stir them several times.

Rinse the buckwheat well in cold water. Add to mushrooms.

Pour in 1.5-2 cups of water, season with salt and pepper. Cook for 12-15 minutes. During this time, almost all the water should be absorbed.

At the end of cooking, add beans in tomato sauce. Stir.

After 2 minutes, remove the buckwheat with mushrooms and beans from the heat.

Buckwheat is one of my favorite cereals. I’ve had to cook it with mushrooms, but I haven’t tried it with beans yet. By the way, I also noticed that tomatoes go very well with this porridge; for example, I add tomato paste or ketchup to it.

I love the new recipe! I couldn’t ignore it, there was buckwheat and mushrooms. I often combine them, they are very tasty. But I haven’t tried it with beans. I'm sure it must be even tastier!

Thanks for the recipe! We have a lot of pickled mushrooms, we’ll try to cook with them. I’m sure that the taste of this dish will not deteriorate.

I've been really into beans lately. One woman taught me how to make such a delicious salad with beans! Well, I went to push it everywhere. But I haven’t mixed it with buckwheat yet, but I should, I should.

I prepared this dish today and was once again convinced that “everything ingenious is simple”! It’s easy to prepare and the taste is just to lick your fingers! Thank you for helping to once again diversify my Lenten menu.

I just love buckwheat, I usually just boil it or mix it with fried champignons! But I just couldn’t imagine that it was possible to cook such a delicious dish! And prepare very quickly!

A very good recipe, and most importantly easy and with ingredients available to any housewife. Well, absolutely everyone probably knows about the usefulness of such a dish. It is also low in calories.

I love buckwheat and beans, they are tasty and very healthy. But the beans were mainly used only in salads. I really liked this recipe, it’s simple and at the same time unusual. I’ll definitely cook it, I need to diversify the home menu.

A very simple and unusual recipe. I prepared this dish using a similar recipe, but this one is more thoughtful and interesting. You'll have to try it, but the dish will lick your fingers! Unreal deliciousness.

This recipe is a godsend for me. Very handy. Tomorrow is the post, I’ll start preparing

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Here you will find both simple recipes for every day and delicious dishes for real gourmets. Delight your loved ones with culinary masterpieces with Receptu-blud.

Buckwheat with beef and beans rich in vitamins and minerals such as: beta-carotene - 13.8%, vitamin B12 - 12.9%, vitamin PP - 13.9%, silicon - 56.7%, magnesium - 12%, phosphorus - 12%, cobalt - 18.9%, manganese - 17.8%, copper - 16.9%, molybdenum - 12.8%

Benefits of buckwheat with beef and beans

• B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.

You can see a complete guide to the most useful products in the appendix.