Beans with meat - a delicious couple

Like any bean crop, the bean is especially rich in vegetable protein, the most digestible for our stomach. And this is in addition to its excellent nutritional and taste properties, which have long been used by culinary specialists from all over the world for a variety of dishes. The value of this product is also for nutritionists, since the bean contains a set of the most necessary microelements and amino acids for the human body, participating in its balanced nutrition.

In scientific and medical circles, cases are known where patients who have been on a bean diet for months have not only been cured of the most serious gastrointestinal diseases, but have not experienced any discomfort from the lack of fats of vegetable and animal origin in their diet. In fact, for a healthy person, beans in various cooking options can fully meet the needs of a full-fledged diet. It is unlikely that any other product can boast such outstanding properties. If you use beans with meat in everyday regular meals, then in this case you can talk about high-calorie food for a person engaged in heavy physical labor.

Any methods of heat treatment are acceptable in the preparation of dishes, where the bean is used as a side dish. There is some regularity in the use of vegetables, which are harmonized according to their taste tones with meat. For example, meat with beans in pots can easily be combined with tomato and garlic sauces, and any sharpness introduced into these dishes will not be superfluous for meat or for beans. At the same time, the cooking time of both meat and beans during their simultaneous quenching practically coincide. It is possible to say with confidence that beans with meat coincide not only in their nutritional properties, but also in the temperature-time regime of their preparation. We also note that adding to them a sufficient amount of tomatoes and onions gives this dish extravagance and brightness, due to which the special predilection for such cooking is experienced by the inhabitants of the southern regions of the planet.

The main feature of the preparation of dishes containing as a basis beans with meat is the need to pre-soak the beans a day before the start of use. Simply in this case, the bean absorbs moisture and softens the upper peel, which will make it possible to further heat its interior in the future. Otherwise, everything is simple enough, and the process itself does not depend on whether it will be white or red beans with meat - the digestion time will remain the same: from one and a half to two hours of boiling. You should also carefully monitor the cooking process to prevent its digestion, unless, of course, you are not going to cook puree beans.

Meat for this dish is prepared in the most usual way. Cut it should be in pieces of the usual size, as it is done in the preparation of goulash. Then it should be washed with water and cook until ready for an hour and a half. Add the onions and garlic to taste and stew in the resulting broth on low heat for another half an hour. In the next step, we mix the cooked beans with meat and leave them to languish for some time. Now you can add greens and spices and the dish is almost ready for use. Another method of preparation involves the preparation of beans as a sauce for roasted meat, but in this case it is possible to prepare puree from beans and dilute it with water or broth to a sour cream consistency. Ready-made sauce should be simply poured well-fried in onions and tomato meat and decorate this dish with herbs.