Mash, cooking recipes with a photo. Step-by-step instruction for cooking beans mung beans

Haricot beans

More recently, oriental mush beans could have beenI can call it absolutely not typical for our country product. Today this bean - "stranger" is widely used in various recipes of the Slavic peoples. And it's no wonder mash is an ideal product in terms of gastronomic compatibility. This unusual pea is perfectly combined with meat and vegetables, mushrooms and other beans "fellow", you can tasty cook in a multivark or pressure cooker. It will make an excellent side dish.

Thick soup from masha with meat - step by step recipe

Soup from beans mung beans and lentils is simplyincomparable - dense, full, warming and surprisingly fragrant. What is important, the preparation of this dish does not require special monetary costs and complex culinary manipulations. You can eat with raw food or veganism, the product is good for losing weight. If desired, lentils can be replaced by any whole grain cereal. Especially good combination of beans from mung beans and rice - soup is more delicate, but at the same tasty and nutritious.

Necessary ingredients:

veal on the bone - 400 gr.

vegetable broth - 170 ml

green mash - 100 gr.

lentils - 100 gr.

carrots - 2 pcs.

stalks of celery - 2 pcs.

onions - 2 pcs.

garlic - 2 cloves

butter - 30 gr.

parsley greens

salt, pepper - to taste

Step-by-step instruction

First of all, thoroughly rinse the veal,dry with a paper towel and peel off the films, streaks and small bones. Then transfer it into a large saucepan, pour it in cold water and bring it to medium boil over medium heat. When the broth boils, remove the foam that has floated to the surface of the water with noise, reduce the fire to a minimum and continue to cook until the meat is ready.

On a note! To improve the taste of the broth and make it more intense, add to the pan fragrant roots and spicy spices 25-30 minutes before the end of cooking. For example, pea pepper, thyme, bay leaf.

Then rinse the beans thoroughly, pour in water andLeave aside for a while. In the meantime, prepare the vegetables for refueling. Light celery stems and carrots cut into small pieces, onions - a large cube, and garlic - thin slices. Now, in a thick-walled saucepan, dissolve butter. Lightly fry in it the prepared vegetable cutting.

When the vegetables acquire a golden hue,add pre-soaked mung beans and lentils to them. Stir the mixture gently, pour hot vegetable broth and cook under the lid for 10 minutes. After this, the bean and vegetable mixture season to taste, combine with the meat broth and bring to a state of complete readiness. Before serving, decorate the soup with chopped parsley.

Salad of sprouted mung beans and broccoli - step by step recipe

This unusual salad is useful, original andA delicious alternative to the classic "Caesar" and "Olivier". The unusual taste of masha sprouts perfectly complements the original sauce with pine nuts. It is in combination with this piquant dressing that the beans fully reveal their taste potential.

Necessary ingredients:

broccoli - 200 g.

Sprouted mung - 200 gr.

yolk - 1 pc.

lemon juice - 2 tbsp. l.

olive oil - 50 ml

pine nuts - 50 gr.

shallots - 1 pc.

Parmesan - 70 gr.

Step-by-step instruction

Broccoli divide into small inflorescences,rinse and boil in salted boiling water for 5-7 minutes. To emerald inflorescences retain their bright color, immediately after thermal treatment, lower them for a couple of minutes into ice water. Chilled broccoli dry on a paper napkin.

Next, sprouted mung beetle into boiling water andcook for 2-3 minutes. In the process of cooking, constantly mix up pop-up beans - all plant matter should be evenly covered with water. Boil the beans into a colander, gently rinse, so as not to damage the tender seedlings, and allow excess moisture to drain off.

On a note! To grow mung beans for salads and otherinteresting dishes can be as follows. First rinse the seeds thoroughly, then discard the small and damaged grains from the total amount. Put quality beans in a wide glass or ceramic container and fill with enough water. After 12-13 hours, the soaked mache again rinse and refill with fresh water. Just one day after the second soaking, peas will start small shoots and will be ready for further cooking.

Next, you need to prepare a savory dressingfor salad. To do this, whisk by hand or with a blender yolk with olive oil and freshly squeezed lemon juice. When the mixture has a uniform consistency, add crushed cedar nuts to it. Sauce carefully mix and season with spices.

Before serving directly, combine the main ingredients of the salad - sprouted mung beans and broccoli, season them with chilled sauce and decorate with thin slices of shallots and grated parmesan.