Canned beans: properties and secrets of cooking

Canned beans are a popular product on the Russian market. You can use it in salads, side dishes, add to meat or fish, use in its pure form.This is a very economical product that is stored for a long time. However, not every housewife trusts purchased canned food - many prefer to prepare the product on their own.

The canned product contains beans, sugar, salt, preservatives, water. There are options for beans in sauce. In this case, tomato paste is added to the production. If the buyer sees stabilizers or soy in the composition on the label, then it is better to refuse to purchase these canned goods.

The product is often used in vegetarian cuisine, and also included in the menu of supporters of healthy eating. The nutritional value:

• calorie - 95 kcal;
• proteins - 6.7 g;
• fats - 0.3 g;
• carbohydrates - 17.4 grams.

Despite conservation, beans retain more than 80% of the useful elements. The product contains:

• B vitamins;
• iron;
• zinc;
• phosphorus;
• potassium;
• magnesium;
• sulfur;
• calcium;
• sodium;
• cellulose;
• vegetable protein.

Due to this rich composition of beans has following useful properties:

• the product contains a large amount of antioxidants, which provides reliable protection against the development of cancer and inflammatory processes;
• the presence of fiber in the composition allows you to fight diseases of the gastrointestinal tract, due to the fibers the body is freed from harmful substances, the intestinal microflora improves, the cholesterol level decreases;
• the product has a beneficial effect on hemoglobin;
• considered effective for expectoration;
• the dish soothes the nerves, helps to cope with depression.

Particular attention should be paid to beans as a means for losing weight. Despite the rather large calorie content, this product is still included in most effective diets. It's all about the satiety of the dish - it’s enough to eat a small portion of beans to saturate the body for a long time. This effect leads to large amounts of carbohydrates, which are contained in the form of starch. The proteins in the beans are well absorbed, the amount of fat is negligible.

Some diets require a complete rejection of meat. The transition to a vegetarian menu is always painfully perceived by the body. Beans will also help in this matter. To some extent, bean proteins are considered analogues of animal proteins, and therefore when using canned beans the body quickly adapts to new conditions. Animal fats are considered the most common substances that make it difficult to lose those extra pounds. Taking beans is a good way out.

The diet of losing weight rarely includes tasty dishes, but this does not apply to beans. From it you can cook not only side dishes and salads, but even desserts. For example, mashed canned beans can be mixed with sour cream with honey and use the resulting cream in the preparation of desserts. Thus, the product will replace the butter, which does not add health.

Usually in the menu of women during lactation it is not recommended to include bean products. The cause is the occurrence of colic and bloating in the child. However, beans refers to products that have a positive effect on lactation, increase milk production. Beans are rich in numerous microelements and vitamins, which are beneficial to the health of the newborn and young mothers.

However important correctly enter canned beans in the diet. You must read the list of contraindications and include them in the menu in small portions. You should carefully examine the reaction of the baby to a new dish. If there are no changes after some time, the beans can continue to be consumed.

The inclusion of canned beans in the diet of nursing mothers is not approved by all doctors. This is due to the fact that it is not known under what conditions the product was cooked and how the beans were grown.It is important to avoid canned foods that contain stabilizers, impurities or other harmful elements. It is better to give preference to beans, mothballed independently.

Canned beans can be included in the menu of type 1 or 2 diabetics. It is better to choose a fresh product, but if it is more convenient for the patient to purchase canned food, this is quite acceptable.

Beans contain many nutrients that are necessary for people suffering from this disease. And this is despite the large amount of carbohydrates. The fact is that these carbohydrates, getting into the body, are digested rather slowly, which ensures a normal level of sugar. The effect is possible due to the low glycemic index.

There are few contraindications for canned beans, but they still need to be strictly observed. It is undesirable to use the product in patients with the following diseases:

• increased acidity of the stomach;
• gastritis;
• ulcer;
• cholecystitis;
• colitis;
• gout.

Also, with caution, the beans should be eaten by people with increased gas production. In their case, it is better to choose to eat red beans: it is less likely to cause bloating.

To avoid the use of low-quality product, it is better to abandon the canned food store and prepare the dish at home, especially since it does not pose much difficulty. Below are the most common recipes.

We will need:

• beans - 2 kg;
• vinegar 70%;
• salt, sugar and spices - to taste.

Cooking:

• fill the beans with water so that they are hidden;
• add salt, sugar and seasonings;
• leave on the included plate for 1.5 hours;
• pour vinegar at the end;
• place the prepared ingredients in jars, roll up and cool in heat.

We will need:

• beans - 1 kg;
• tomatoes - 1 kg;
• onions - 2-3 pieces;
• salt to taste;
• Bay leaf;
• ground pepper;
• vinegar 70%.

Cooking:

• boil the beans until they are soft;
• chop the onion and fry in a frying pan;
• free the tomatoes from the skin and boil in a saucepan;
• add salt to tomatoes, make tomato puree;
• add boiled beans, onions, seasonings to tomatoes, mix well;
• put the pan with all the ingredients on the gas and bring the contents to a boil;
• Add vinegar in the amount of 1 tsp and mix;
• place the prepared dish in jars, roll up and leave to cool under a towel.

As you can see, canning beans is not an easy process. Marinated beans, cooked on their own, contain the right amount of BJU, retain a maximum of vitamins and minerals, and are also safe for consumption, unlike the purchase version.

Canned beans are a versatile product from which you can prepare other dishes.

We will need:

• long grain rice - 1 tbsp;
• carrot;
• large onion;
• beans in tomato sauce - jar;
• salt and pepper to taste;
• seasonings for pilaf;
• vegetable oil.

Cooking:

• boil rice;
• onion cut into half rings and fry in vegetable oil in a pan;
• rub the carrots and send in the pan to the onion;
• fry the vegetables for 5 minutes;
• add beans to frying (if instead of beans in tomato sauce there was only beans in their own juice, then you can add a spoon of tomato paste to the pan);
• Add boiled rice and stew for 3 minutes;
• Let the dish infuse a little, then sprinkle it with fresh herbs.

We will need:

• canned beans - can;
• carrot - 400 gr;
• salt to taste;
• olive oil - 2 tbsp. l .;
• apple cider vinegar - 1 tbsp. l .;
• fresh greens.

Cooking:

• cut the beans into cubes;
• chop the carrot into slices;
• mix the ingredients, salt and season with oil and vinegar;
• sprinkle with chopped herbs and mix.

We will need:

• pork - 500 g;
• canned beans in tomato sauce - a jar;
• carrots - 1 pc .;
• onion - 1 pc .;
• garlic - 2 cloves;
• soy sauce - 3 tbsp. l .;
• spices: curry, black pepper, hops-suneli;
• butter - 20 gr.

Cooking:

• melt butter in a cauldron;
• put seasonings into butter and fry them for half a minute;
• chop the meat into small pieces;
• fry the pork in seasoned oil until browned;
• add to the dish tomato sauce from the beans and keep under a lid for half an hour on low heat, stirring occasionally;
• chop the carrot and place it to the meat;
• chop the onion and garlic, fry them in the pan;
• add fry to the cauldron;
• pour soy sauce into the same place, mix and leave to stew for another 15 minutes;
• put the beans in a cauldron and simmer another 10–15 minutes;
• Sprinkle with herbs before serving.

So that canned beans retain most of the vitamins and respond to the taste of all households, when cooking, consider the following tips:

• for pickling it is recommended to use beans, from the moment of gathering which a maximum of six months has passed;
• it is better to choose not injured in the process of collecting and transporting specimens, and smooth intact beans;
• Before cooking, soak the beans for 6–8 hours, but it is better to leave it in cooled boiled water overnight;
• if you use soft water during preservation, the dish will be cooked faster.

Judging by the reviews, purchased canned beans does not cause concern to consumers. Both white and red varieties are popular. Buyers share recipes for dishes that can be prepared with this product: this includes all kinds of salads, sauces, stews, and any meat dishes.

Those who still prefer to cook the dish on their own, rejoice that cooking does not require special skills, the product is obtained from almost everyone from the very first time. Among the main advantages of canned beans, purchased or home, consumers point out their taste, the opportunity to eat for a long time, cost effectiveness.

How to cook canned beans in a tomato for the winter, see the next video.