How to cook frozen green beans: a description of technology and popular recipes

Frozen green beans, if you learn how to cook it correctly, will become a real magic wand.It will complement almost any dish with vital minerals and vitamins, provide the necessary fiber for digestion. Most dishes with frozen pods do not require prior preparation and special culinary skills.

During the purchase of packaged beans, you must make sure that it has not expired. When self-freezing is to mark the packages, indicating the date. The shelf life of the beans - no more than six months.

It is also necessary to probe the contents of the package. Each pod should be well separated from the other. If you get the feeling that the vegetables are stuck together in a lump, you can with high probability talk about a violation of the technology for making freezing, transporting it or storing it (most likely, the mixture was repeatedly thawed and frozen).

Frozen beans must be defrosted. To do this, it should be left in the plate on the bottom shelf of the refrigerator. This defrosting method is considered gentle, but requires a certain time. It is convenient to use it if you need to cook beans for breakfast or lunch the next day. Then you can get the vegetable from the freezer in the evening and leave it to thaw for the night.

In the morning you only need to rinse the pods under cool water and you can start cooking. Quickly defrost the vegetable allows washing with hot or warm water. You just need to drench the pods with water of a suitable temperature. If not all the ice is gone, repeat the procedure.

Using frozen beans, bought in the store, is quite simple. As a rule, it is already cleaned and cut into small pieces.

Beans do not tolerate long-term heat treatment. From this, its taste is significantly impaired, useful components are destroyed. A rather careful cooking procedure is to boil the beans. To do this, the prepared freezing should be put into water, waiting for it to boil, and cook for about 8-10 minutes. If further processing of the vegetable is expected (toasting it, for example), then the cooking time should be halved.

Even faster, you can cook beans in the microwave. It is enough to put it in a suitable container and pour it with warm water. The liquid must completely cover the pods. With a device power of 800-900 W, the beans will be cooked in a couple of minutes.

The most gentle method of cooking is, clearly, steaming it. Even when boiling in water, some of the vitamins and healing elements go into the liquid. When processing with steam, this does not happen.

Steamed pods can be cooked using a pressure cooker, a slow cooker or a colander. The bottom line is that a larger volume of water is poured in to boil it, and then, when steam begins to form, place a second bean container above it. To obtain the greenhouse effect, the construction should be covered with a lid.

If a multicooker is used, then both bowls are installed at the same time, and the process proceeds in the “Steaming” mode. Steam beans cooked a little longer - about 15-20 minutes after boiling water.

If it is decided to cook the soup of asparagus beans, then it must also be pre-boiled to the state of "al-dente", you can not use the water remaining after the liquid as a broth. In principle, it can not be used for further cooking.

A simple way to turn frozen asparagus beans into a tasty and healthy side dish is to boil it with spices. At the same time, the calorie content of the dish will be minimal, it will not contain fats and carcinogens. But in abundance it will be useful for the digestion of fiber, will retain most of the vitamins and trace elements. In addition, this recipe is convenient and that does not require defrosting and preliminary preparation of the beans.

It is necessary to bring water to a boil, salt, add spices at its discretion (you can skip this step) and a leaf of laurel. Vegetable freeze put in a colander, scalded with boiling water, shake off the liquid. Throw the vegetable in boiling water, reduce the flame and cook for 5-7 minutes. Get a skimmer or discard in a colander, drain the water.

The following method helps to preserve the bright green color of the boiled vegetable. Immediately after you have thrown the boiled beans into a colander, it should be doused with cold or icy water (putting 2-3 cubes of ice with cold water). Before serving, it can be slightly heated in the oven, microwave or in a pan.

Classic boiled beans can be made more piquant by roasting in a pan. First, it should be boiled in salt water to the state of "al-dente", which will take 4-5 minutes.

At this time, heat the pan, pour into it 2-3 tablespoons of vegetable oil and brown a couple of cloves of chopped garlic on it. He will give the oil its flavor and taste, after which it should be removed from the pan. With boiled beans, drain the water and fry it in the pan.

The beans prepared according to this recipe are a great version of a healthy and satisfying breakfast. However, a high content of vitamins and fiber, as well as animal protein and a small amount of carbohydrates makes such beans the best option for a light dinner.

• 500 grams of frozen pods;
• 3 eggs;
• 1 onion;
• salt, black pepper;
• cooking oil for frying.

Thoroughly defrost the beans, wash with water, if necessary - cut into smaller "tubes". Onion peel, chop.

Fry it in butter, then add the beans and pour the water over the vegetables so that it completely covers them. To simmer on a slow fire under the lid 1/4 hour or a little more. During this time, the beans must be prepared, and excess moisture - to evaporate.

Add salt and spices, mix the vegetables and pour the beaten eggs. Stir the dish again, cover and cook for 7-10 minutes. Serve with greens. At the very end of cooking, you can put garlic pressed through a press.

Asparagus beans go well with mushrooms. It is better to take mushrooms or white fresh or frozen mushrooms. The finished dish is a tasty and harmonious additive to cereals (especially buckwheat) and pasta.

• 500 grams of beans;
• 300 grams of mushrooms;
• 1 onion;
• salt, spices;
• cooking oil for frying.

Thaw or rinse mushrooms if necessary. Fresh is better to boil a little in water (5-7 minutes). Chop the mushrooms into slices and chop the onion. Brown them in vegetable oil for 3-5 minutes, then cover with a lid and stew for another 10 minutes.

Defrost the beans, add to the mushrooms, pour 50-100 ml of water or tomato juice. Add salt and spices, simmer until tender. It is better to first pour 50 ml of water, and then pour it, if necessary. If tomato juice is used, the amount of salt may be reduced.

This dish is impossible not to fall in love. First, it delights with its delicate taste and harmonious interweaving of fragrant meat and vegetable broth, a combination of tender meat and slightly crispy beans. Secondly, with this method of quenching, you will get a full-fledged meal - meat and a side dish, and thanks to the fact that they cook together, you save time and effort.

• 500 grams of pork (but can be replaced by any kind);
• 500 grams of frozen green pods;
• 1 onion;
• 2-3 cloves of garlic;
• 30 grams of walnuts;
• salt, cardamom, ground ginger.

Rinse the pork and cut into thin plates. In a heated pan with the addition of oil, fry chopped onion, add the same meat. Lightly fry it, and then stew under the lid 1/4 hour. If necessary, you can pour 20-50 ml of water or broth.

Cook pods until half ready.Mix with meat, add salt and spices, simmer for 5 minutes. After this time, add the crushed garlic and chopped walnuts. Remove the pan from the heat, cover with a lid and hold for another 5-10 minutes. Arrange in portions, sprinkled with chopped cilantro and parsley.

Another option is nourishing, appetizing and, what is important - simple in execution, dishes. An excellent example of the optimal combination of complex carbohydrates, protein and fiber. Undoubtedly, noodles with chicken and beans will replenish the treasury of dietary recipes and will especially appeal to those who follow the figure.

• 400 grams of noodles (rice, buckwheat, ordinary spaghetti);
• 500 g chicken fillet;
• 350 grams of frozen beans;
• 2 bell peppers;
• 50 mg of soy sauce;
• a pair of garlic cloves;
• bunch of green onions;
• oil for frying, salt, pepper - to taste.

Wash the fillet into slices and marinate for 1/4 hour in a mixture of soy sauce, grated garlic. You can add your favorite spices.

Cook the beans to the “al dente” state, drain the water. Fry the fillet, add the beans and chopped peppers, cover with the lid and simmer for 5 minutes.

Cook noodles, put it in a saucepan, put the same mixture of vegetables and chicken, finely chopped green onion feathers. Stew under the lid for 2-3 minutes.

Speaking of bean-based recipes, it is impossible not to mention the dish of Caucasian cuisine - lobio. Lobio is a hearty snack, a salad, and a side dish. You can cook it from both fresh and frozen beans. In Georgia, it is combined with nuts, while the Uzbek dish is meat. We will give a classic vegetable recipe.

• 1 kg of beans;
• 2 bulbs and tomatoes;
• 1 lettuce;
• 3-5 cloves of garlic;
• 120 grams of walnuts;
• olive or vegetable oil;
• salt, spices (recipe involves the use of oregano, hops-suneli, paprika, thyme and jira, but you can add spices to your taste);
• greens (ideally - a mixture of cilantro and parsley).

First you need to prepare the vegetables - peel, chop, be sure to remove the skin from the tomatoes, push the garlic through a press. Walnuts finely chopped enough or punch in a blender.

Thaw the pods, if necessary, chop and boil in the classical way 10 minutes from the moment of boiling the liquid.

Heat a deep frying pan, pour the oil and brown the onions, then send the tomato slices to the same place. The next ingredient to add is bell pepper. Stew vegetables 2-3 minutes.

Put chopped greens, garlic and spices, and after them (literally in a minute) - beans. Stir the dish and leave on low heat for 5-7 minutes. Once the lobio is ready, sprinkle it with chopped nuts.

The option of cooking frozen pods in the microwave has already been discussed above. Next to the cooked vegetable, you can pour the egg-milk mixture and put another 1.5-2 minutes. The result is an airy omelet with green beans. In the liquid mixture, you can add sliced ​​tomatoes without skin, herbs, grated cheese.

A version of a simple way of cooking green beans using the slow cooker is to cook it in the “Quenching” program, adding vegetables and tomato paste.

To do this, mix the beans, frozen peas, finely chopped carrots and onions, slices of tomatoes without the skin in the bowl of the device and set the mode of "Quenching". Cook for 20 minutes without adding water and without defrosting the beans beforehand. Juice of vegetables and moisture after defrosting will be enough so that the vegetables are not burnt and remain juicy.

After a specified time, open the lid, put salt (do not salt the vegetables at the beginning of cooking, otherwise they will not be able to give the juice and get dry), ground black pepper and coriander. It is permissible to put a crushed garlic clove.Add 2 tablespoons of tomato paste and simmer in the same mode for another 1/4 hour.

Oven-cooked vegetables, like those cooked in water, retain more healing ingredients. For roasting requires less oil, rather than for roasting, so the dish is less calorie.

Adding cheese allows you to avoid drying out the vegetables in the oven, and also adds spice to the taste of the finished dish. You should take a high-quality product of durum varieties, experimenting with its taste, each time you can discover new facets of the usual taste of vegetables.

• 1 kg of frozen beans;
• 100 grams of cheese;
• 2 liters of water;
• 50-60 grams of butter;
• 50 grams of flour;
• 1 l of milk;
• salt, spices;
• 1 tablespoon lemon peel.

First of all, boil the beans until half ready. You can not defrost it, but only scald with boiling water and put in boiling salty liquid. Cooking time - 5 minutes, after you need to discard the beans in a colander.

The next step is to grease the form for the oven with oil (do not use the whole piece), place the vegetables there. In a skillet, heat the milk, not allowing it to boil, put the rest of the oil. Add a thin stream of flour, stirring the sauce to avoid the formation of lumps. Introduce zest and grated cheese, simmer for 5-7 minutes, without stopping stirring.

Now it remains only to pour the pods with the sauce and send the dish to the oven heated to 200C for 1/4 hour.

Beans are not recommended for exacerbations of diseases of the digestive tract, intestinal obstruction. People who suffer from flatulence, when cooking beans, must change water 2 times. This will help reduce flatulence after consuming beans.

Dietary food involves the consumption of boiled beans. If you follow the calories, it should be remembered that the addition of salt increases the calorie content by about 10-12 kcal. In addition, sodium retains moisture in the tissues, causing swelling and blurring of the silhouette.

Instead of salt, you can fill the finished beans with a mixture of onion (preferably semi-sweet), olive or linseed oil and apple or wine vinegar.

Spices and dried herbs will help to avoid excessive leanness of the beans. So, oregano, coriander and hops-suneli will give the dish an oriental hue, Provençal herbs and rosemary will provide the pods with a slight aftertaste characteristic of French dishes.

Asparag bean goes well with garlic, herbs, tomatoes, bell peppers, green peas and corn. It will add cereals and pasta, meat and fish, seafood. But from its combination with potatoes, as well as vegetables, causing flatulence (cabbage) is better to refuse, the dish will turn out too heavy.

How to cook lobio from green beans, see the next video.