Everyone knows that regular beans should not be eaten often. This is hard food for the kidneys. In addition, it is quite high in calories. But green (asparagus) beans are different in many ways. The body absorbs it easily; almost any diet can include it. After all, the calorie content of green beans is low, and it contains the right carbohydrates and a lot of fiber. In addition, preparing green beans is very simple. The benefits of green beans stem from their vitamin content. Green pods contain a lot of vitamins A, C and E, in addition, they contain almost all B vitamins. In addition to vitamins, green beans boast a high content of minerals. Magnesium, calcium, chromium, iron, folic acid - and all this in considerable quantities. In this case, magnesium is completely absorbed, because vitamin B6 comes to its aid. In the same way, iron is well absorbed in combination with vitamin C. A large amount of fiber helps remove waste and toxins from the body. If green beans are often on your table, then your digestive organs will be in order. Beans improve liver and kidney function, normalize the secretion of gastric juice. For men, green beans are an excellent preventative against prostate adenoma. Due to its composition, green beans are indispensable for pregnant women. It also helps relieve anxiety, nervousness, and smoothes out mood swings. Green beans are also good for anemia. Diabetics are recommended not only to eat green beans more often, but also to prepare soups using its broth. Since the calorie content of green beans is very low - only 31 kcal, dishes made from it are well suited for those who are trying to lose weight or are simply watching their figure. What to cook with green beans? Green beans are perfect as a side dish for any meat, fish or poultry. It is prepared instantly - cut the pods into pieces and place in boiling water - 5 minutes, and the beans are ready to eat. If you add grated raw carrots and pine nuts to the boiled beans, season the side dish with olive oil and lemon juice, it will also turn out very tasty. Green (asparagus) beans go well with other vegetables, such as broccoli, bell peppers, tomatoes, and onions. But today we will prepare tender beans with onions and sour cream. It can be eaten hot or cold, as a side dish or as an independent dish. The amount of onion and garlic in the recipe can be changed to suit your taste.
Type of dish: side dish, appetizer
Yield: 4 servings
Cooking time: 20 min
Calorie content: 200 calories
Ingredients
Print recipeStep 1 out of 5
First, peel the onions, rinse them under water and cut them into half rings. The type of cut doesn't really matter. Place a frying pan on the fire, add olive or sunflower oil, fry the onion until light golden brown. Do not overcook, the onion should not burn, otherwise it will spoil the future sour cream sauce.
Step 2 out of 5
Wash the chicken fillet well under running water. Dry with a paper towel, cut off all films, veins, and remaining fat. Cut into small cubes. Add to the onion and fry on all sides until the meat turns white and releases its juices, about 2-3 minutes. Salt and pepper to taste.
Step 3 out of 5
Add water to the fried chicken meat, the amount of water added is at your discretion. I added about 300-350 milliliters of water so that the sauce is not too thick. Turn the heat to low, cover with a lid and simmer until the meat is cooked, stirring occasionally.
Step 4 out of 5
Open a can of canned beans and drain the brine. Add sour cream and one tablespoon of wheat flour to the prepared chicken meat to thicken the sauce. Stir everything well, bring to a boil and add parsley and beans. Let it simmer for a few minutes, no more than five. I used canned beans for this recipe to reduce the cooking time. But canned can be replaced with dried, which will need to be soaked in cold water for 1-2 hours in advance, and then boiled in salted water until tender.
Ready!
Serve the finished beans in sour cream sauce with chicken warm. When serving, you can sprinkle chopped herbs on top. These beans can be served as a separate dish or with a side dish. We choose a side dish to suit your taste, I would recommend a side dish of porridge, especially tasty with buckwheat. Bon appetit!
Green beans are a wonderful vegetable. It prepares very quickly, contains a lot of vitamins and microelements, and on top of that, it has very few calories. I offer a recipe for green beans mixed with grain. The dish can be used as a salad - an appetizer and as a side dish.
Compound
- 300 g green beans
- 1/2 cup boiled grain beans
- 1 carrot
- 1 onion
- 150 ml sour cream
- 4-5 cloves of garlic
- salt, oil for frying
Preparation
Cut the bean pods into pieces and boil for 5 minutes in salted water, I took frozen pods of yellow and green flat beans, we call them tursha. Grain beans need to be soaked and boiled in advance, or you can use canned beans, draining the juice from them. Cut the carrots into slices and the onion into half rings.
Fry the onions and carrots in well-heated vegetable oil until crusty, do not simmer, but fry, remembering to stir so as not to burn. Add both types of beans, finely chopped garlic to the vegetables in the frying pan, stir, add salt to taste,
add sour cream, mix again and simmer all together for 5 minutes.
Serve as a side dish for meat or as a cold appetizer.
Note
A little about beans. Fresh is only available for a short time in mid-summer, while frozen can be stored for up to six months. You can also freeze boiled grain beans, then it is very easy to use them in the right quantity at any time.
Bon appetit!
