Ragout with potatoes and green beans. Recipe: Potatoes with green beans - Baked in the oven. Cooking string beans with new potatoes

Wash the bean pods, cut off the ends on both sides and cut into 2-3 cm cubes.

Peeled and washed potatoes cut into medium-sized cubes.
We also peel the onion and garlic clove, wash and cut into cubes, cut the garlic finely.

Pour a sufficient amount of water into the pan and put on fire, salt. When it boils and only when it boils, we throw our beans and boil for 10 minutes or more until soft.
In order for the beans to retain a bright green color after cooking and not turn brown, you can add a little sugar to the water, this will help the chlorophyll to linger in the plant.
For the same purpose, as soon as the beans become soft, drain them and immediately douse them with cold tap water or put them in a container with cold water and ice. This will also help the beans retain their color and look more appetizing in the dish.

We also boil the potatoes in salted water until cooked, but do not digest. Washed tomatoes cut into slices.

In a frying pan or saucepan, heat a little olive oil and add finely chopped onion and garlic. Saute until the onion becomes transparent.
After that, we send sliced \u200b\u200btomatoes there and, if we use red pepper, it's time to add it. We simmer for a few minutes.
If necessary, for example in winter, when tomatoes are not so tasty, you can add a little sugar.

When the tomatoes have given juice to the saucepan, add the spruce beans. And let it simmer for another 5 minutes.
In the meantime, we drain the potatoes that have already reached readiness, and we have no choice but to add them to the vegetables already in the pan, try for salt and a few more minutes under a closed lid and woo!

Green beans with potatoes and tomatoes are ready! It can be served as a side dish, as a hot appetizer or as a completely lean and dietary main course.
A very simple recipe for cooking beans, but it deserves attention.
Bon Appetit!

Note: if the liquid evaporates too much during the stewing process, then you can add a little potato or bean broth, or just hot water.

Composition:

green beans - 300-400 gr.,

potatoes - 5-6 pcs.,

onion - 2 pcs.,

garlic - 1 head,

vegetable oil,

salt, pepper - to taste.

string beans enjoys special respect in some countries in southern Europe. But many of us also respect string beans, as various dishes can be prepared from it. Today we want to invite you to cook potatoes with string beans.

lovely garnish. This dish is easy to prepare and any novice cook can cook it. Cook potatoes with green beans according to our recipe and you will certainly be satisfied with the result.

Cooking potatoes with green beans.

Before as cook potatoes with sprouts beans you need to cook all the ingredients. Potatoes must be peeled, washed and cut into medium cubes.

Peel, wash and finely chop the onion.

Peel the garlic, rinse and chop.

Rinse parsley, dry and finely chop.

Rinse the string beans, cut off the ends of the pods and, if they are long, cut them into pieces. Then put the beans in boiling salted water and cook for about 3-5 minutes. When the beans are cooked, you need to throw them in a colander. But it is easier to use frozen green beans. it does not need to be pre-boiled.

Then fry the potatoes in vegetable oil in a frying pan until golden brown.

At this time, in a saucepan, you need to fry the chopped onion a little.

Then add boiled green beans to the onion. Mix and simmer a little.

Next, add the fried potatoes to the saucepan, salt and pepper.

Then add chopped garlic, mix and simmer for another 8-10 minutes.

String beans are increasingly used in cooking every year. It goes well with other vegetables. Harvesting can be done fairly early, and the young pods can form the basis of many summer menus.

To prepare bean pods with garlic you need:

garlic - half a head;
bean pods - 600 - 700 g;
vegetable oil - 50 ml;
salt to taste;
soy sauce - 30 ml;
vinegar (9%) - 20 ml;
sesame seeds - 1 tsp optional.

Recipe:

The green bean pods are sorted out. They remove the tips and hard vein from them, although many varieties do not have it. Wash, cut into pieces of 3-4 cm.
Pour about 2 liters of water into the pan, add salt to taste and pour the beans.
The contents of the pan are heated to a boil and the beans are boiled, depending on the variety and maturity, from 3 to 5 minutes. After cooking, the pods are thrown into a colander and all the liquid is allowed to drain.
Heat the oil in a frying pan and fry the pods on it for 2-3 minutes.
Garlic is peeled and squeezed into a pan.
Add soy and vinegar, mix everything.

If desired, sprinkle the dish of beans and garlic with sesame seeds and remove it from the heat. Served as a side dish for meat and poultry dishes.

String beans with tomatoes

To cook beans in pods with tomatoes you need:

green beans - 500 - 600 g;
tomatoes - 500 g;
carrot - 1 pc.;
onion - 1 pc.;
ground pepper to taste;
garlic - 1-2 cloves;
cilantro or parsley - 3-4 sprigs;
vegetable oil - 50 ml.

Cooking steps:

Bean pods are freed from veins, cut off the ends, washed and cut into pieces. Each should be about 3 cm long.
Prepared beans are boiled in salted water for 3-4 minutes. Drain off the water using a colander.
Onions are cut into half rings, and carrots are rubbed on a coarse grater.
Tomatoes are washed, cut crosswise on top and scalded with boiling water.
Fry the onion first in a skillet until soft and slightly discolored.
Carrots are added to the onion, fried all together for about 3-4 minutes.
Spread the boiled pods, warm them for 1-2 minutes.
Remove the skin from the tomatoes and chop them with a knife.
Spread them to the beans, mix and stew all together for about 5 more minutes.
Squeeze the garlic into the dish, salt it to taste and add pepper. They take it off the fire.

Before serving, sprinkle the beans with tomatoes with herbs.

String beans with carrots

Stewed carrots are better absorbed by the body, dishes from it and bean pods are tasty and healthy. Ingredients:

carrot - 350 g;
green beans - 300 g;
vegetable oil - 80 ml;
garlic - 5-6 cloves;
soy sauce - 40 ml;
vinegar - 40 ml;
pepper dry, red, spicy to taste.

Cooking steps:

Carrots are washed, peeled and grated for Korean salads.
The bean pods are sorted, the ends are cut off and the coarse vein is removed.
Wash the beans, cut into pieces about 5 cm long.
About 1 liter of water is poured into the pan, 5-6 g of salt are added and the pods are boiled for about 5 minutes. Throw them in a colander.
Heat oil in a pan and add carrots to it.
Quickly fry the carrots for 3-4 minutes.
Add beans to carrots, fry everything together for 2-3 minutes.
Squeeze garlic, add hot pepper to taste, pour in soy and vinegar.
Warm everything together for one minute and turn off the fire.

Green beans with carrots can be both a side dish and a cold snack.

String beans with onions

Bean pods fried with onions make an ideal side dish for meat dishes. In terms of calories and benefits, beans with onions go better with meat than potatoes.

For cooking you will need:

beans in pods - 500 g;
onions - 250 - 300 g;
vegetable oil - 50 ml;
salt to taste;
butter at will - 30 g;
ground pepper to taste.

Recipe:

Young bean pods are sorted, cut into pieces 3-4 cm long, after removing the tips and veins.
Boil the beans in salted water for no longer than 4-5 minutes. The water is drained.
Peel the onion, cut the bulbs in half and chop into thin half rings.
Fry the onion in oil until golden brown. It must be salted to taste.
Add bean pods to the onion and mix.
Warm vegetables together for a couple of minutes.
If the day is not lean, then put butter in the pan and stew the beans in it for 2-3 minutes. Butter will give the onions and beans a pleasant taste.
Add pepper to taste and serve.

String beans with bell pepper

To make a bean dish with pepper not only tasty, but also bright, it is advisable to use multi-colored peppers.

For beans with vegetable peppers you need:

green beans - 400 g;
garlic - 2 cloves;
sweet pepper vegetable - 200 g;
dill - 30 g;
vegetable oil - 50 ml;
vinegar (9%) - 20 ml;
salt to taste.

Cooking steps:

Peppers are placed in the oven and baked until brown skin.
Peppers are taken out, the stalk is pulled out along with the seeds, the skin is removed and cut into narrow tongues.
The pods are cut from the ends, cut into pieces 5-6 cm long.
Beans are boiled for 5 minutes in salted water. They throw her in a colander.
Heat the oil in a frying pan, spread the peppers and beans, heat everything together for 3-4 minutes.
Squeeze the garlic, pour in the vinegar.
Finely chop the dill and sprinkle with beans and pepper, mix, add salt to taste and remove from heat.
The dish can be served as a side dish or as a cold appetizer.

See the recipe for the dish with a photo below.

I offer a recipe for a simple and uncomplicated dish, this is a delicious stew of zucchini, green beans and new potatoes. The dish is especially relevant in summer, when young vegetables of milky ripeness, small zucchini and potatoes of a new crop, are already on sale. The stew turns out tasty and satisfying, despite the lack of meat, the recipe belongs to the category of lean vegetarian dishes. So, I tell you how to cook vegetable stew from zucchini.

In summer, zucchini dishes also become popular. Many people think that you can cook something interesting from zucchini. I offer my selection of summer recipes on the topic:

Zucchini stew recipe

To prepare a tender stew of zucchini, we use:

1 medium-sized zucchini;
a bunch of green beans;
young potatoes 500 grams;
vegetable oil 4 tbsp. spoons;
2-3 cloves of garlic;
salt and spices to taste;
greenery for decoration.

Wash vegetables and pat dry with a towel. Clean the zucchini from the skin and cut into large pieces. Seeds from young zucchini can not be removed, they are still quite soft and are not felt in the finished dish. Potatoes can not be peeled, but slightly scraped with a knife. It is in the skin of a young potato that contains many useful mineral compounds. Cut potatoes into slices. Cut the green beans into pieces about 2 cm long.

Saute garlic cloves in vegetable oil in a pan for 1 minute. Garlic does not need to be cut or passed through a press. it is enough to press it down with something flat so that the juice comes out. After the garlic in oil, young potatoes are fried over medium heat, constantly stirring it with a spatula. After 5 minutes, add a little water, literally 1/3 cup and chopped beans.

Close the pan with a lid and simmer for about 7 minutes. Add zucchini and simmer another 3 minutes. At the end, our zucchini stew can be salted, spices and black pepper added, and the stove turned off. When the stew stands a little under a closed lid, about 15 minutes, you can serve it to the table. When serving, you can decorate each serving with fresh herbs. Bon Appetit!

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I would like to share with you a very simple but extremely tasty recipe for stewed potatoes with green string beans. The ingredients are the simplest and can be found in almost every housewife in the refrigerator.
First we need one small onion. The bulb must be peeled, rinsed under water.

Next, I cut the onions on the board in half rings.

After the onion has been chopped, you need to prepare the dishes for frying it. Here, each housewife can do it in her own way, for example, I fry onions in a saucepan where the dish itself will be cooked further. If you wish, you can do this in a separate bowl, such as in a frying pan. In general, I think you understand me)

In a heated pan with sunflower oil, you need to throw onions.

While the onion is blushing in a saucepan with oil over low heat, I start cooking the carrots. Carrots must first be cleaned and thoroughly rinsed from dirt under water. In the photo below, it looks like two carrots, however I cut one carrot in half lengthwise, so it looks like that.

And so, I cut the carrots lengthwise, then I also chop them in half rings.

After I cut the carrots, it's time to throw them into the pan where the onions are fried over low heat. You need to mix the onion with carrots well and fry a little more.

I will use frozen green beans, as the green beans are not in season. To use green beans for cooking any dish, you just need to get it from the freezer and throw it right in the frozen form into the dish. Basically what I did.

In the pan where the onions and carrots are fried, I added frozen green string beans.

It is necessary to mix the vegetables well and cover with a lid, leaving them to stew together over low heat.

While the onions, carrots, and green beans are simmering in the pot, it's time to cook the potatoes.
I also cleaned the potatoes in advance, washed them well under water and left the tubers in cold water until needed, so that the potatoes would not darken in the air.

Peeled potatoes must be cut, I cut them into medium-sized cubes. Pour the potatoes into a separate bowl.

When the vegetables from the pan: onions, carrots and green beans are a little stewed and even softened, then it's time to throw our potatoes to the rest of the vegetables.

Now you need to pour water into a saucepan with vegetables, just enough so that the water covers the potatoes, or a little more by about one centimeter. It also depends on who likes it, more or less vegetable broth.

Now you need to cover with a lid and let our vegetables boil over medium heat. when the potatoes with vegetables boil and even boil for five minutes, you can start seasoning. As usual, I use sea salt, I fell in love with natural sea salt, as it contains more vitamins and is obtained by evaporating sea water, in general, I read about sea salt and now in our family we use only it.
Salt and ground black pepper should be added to vegetables to taste, also to taste, or you can omit it if you wish. We love delicious, so I add salt and pepper, and sometimes I can even add cucumber or tomato pickle. After I ate the vegetables from the jar, I don’t pour the brine into the sink, but put it in the refrigerator and add it to the dishes as needed. in borsch, in soup or, for example, in stewed potatoes with green beans.

I pour about four tablespoons of wheat flour with water and stir well, before the lumps disappear, so that the flour is completely soaked and such a thick consistency is obtained, something like rare kefir.

Flour should be poured into the pan with vegetables, then when the vegetables are ready, because if you pour flour with water into the pan and the vegetables still need to be cooked for a long time, then there is a risk of vegetables sticking to the bottom of the pan. In general, this procedure is done at the very end, but it will take another ten minutes to cook. It’s easier to write like this ten minutes before turning off the stove, you need to pour flour with water into vegetables.

I also use frozen parsley if fresh is even better. After pouring the flour, add the greens to the dish for freshness and aroma.

It is necessary to mix well and let it stew for another ten minutes, so that the flour is cooked and the dish becomes even more fragrant and tasty.

After turning off the stove, I usually always leave the dish for another 15 minutes under the lid. It will cool down a little and become more fragrant.

Bon Appetit everyone!

Cooking time: PT01H00M 1 hour