Ingredients:

• Can of canned red beans:
• A jar of canned corn;
• Beef or chicken, 400-500 grams;
• Bulgarian sweet pepper, 2-3 pieces;
• Fresh cucumber, 2 pieces;
• Half a pod of hot pepper;
• One head of red onion;
• Fresh parsley and dill, maybe also kenza;
• Vegetable oil;
• Salt pepper;
• Garlic, 3 cloves.

Recipe:

1. The salad turns out to be nourishing and high-calorie; it completely replaces a good dinner. Thanks to the meat and beans, the salad is so nutritious. Put a pan of water on the fire, salt it, add a bay leaf and a little pepper. Wash the meat thoroughly, then, when the water boils, put the meat in it. Boil until done. Place in a separate bowl to cool. After the meat has cooled, cut it into small pieces.
2. Open the jar of beans, salt all the liquid, rinse and dry the beans. All liquid should come off.
3. We tear off the jar of corn, also drain all the liquid and leave the corn to dry. The corn should be very sweet in the salad.
4. Use bell peppers of different colors, we will make our salad as bright as possible. Remove the seeds from the pepper and rinse well inside and out. Then cut the pepper into small strips.
5. Wash the fresh cucumber thoroughly, then cut into small strips.
6. Hot pepper can be used as desired. If you're afraid it will be too spicy, don't put it in. Let's cut it into very small rings. Do this with gloves because it is very hot.
7. Peel the red onion, then cut it into thin rings or half rings. You can also use regular onions if red onions are not available.
8. Finely chop all the greens that you have prepared. Put more of it. Greens are very healthy, tasty and add brightness and beauty to the salad.
9. Peel the garlic and chop it through a garlic press or fine grater.
10. We have prepared all the products, put them in a salad bowl, add salt and pepper. You can also add oregano, majoram, savory. Use your favorite spices. Mix all the salad ingredients well and season everything with vegetable oil. You can serve the salad immediately or after a while. It took about 40 minutes to prepare the salad. If you boil the meat in advance, we can prepare the salad even faster. Use this recipe and try a new dish. Bon appetit,

This bright and juicy composition will serve as a good start to creating a dish. We will consider some interesting presentations and variations of recipes with these products especially for our readers!

The unusual presentation of this will really stand out from the rest of the appetizers. Contrast of colors and spices in one recipe.

List of ingredients:

• 1 chicken fillet;
• 80 grams of beans;
• 1 yellow bell pepper;
• 2 grams of citric acid;
• 1 onion;
• 60 grams of pickled champignons;
• 4 lettuce leaves;
• 5 quail eggs;
• 70 ml mayonnaise;
• 50 ml soy sauce;
• 2 grams of tarragon or tarragon;
• Sunflower oil;
• 3 medium potatoes;
• 3 grams of paprika.

Bean salad, bell pepper:

1. Soak the beans for 7 hours or overnight. Then boil it, drain the water, and cool the beans.
2. Remove the film and veins from the fillet, boil in water with spices. Then let cool in the same broth, cut into strips.
3. Peel the onion and chop it.
4. Wash the bell pepper and remove the stalk with seeds and white partitions. Cut into cubes.
5. Wash and peel the potatoes, cut into strips. Heat sunflower oil in a frying pan (ensure it covers the potatoes) and fry the straws in it. It will be better if you do this in small portions. Remove to a napkin and let cool.
6. Mix mayonnaise with washed and chopped tarragon or tarragon leaves, soy sauce, paprika and citric acid. Mix until smooth.
7. Place the mushrooms in a colander, wait until the excess marinade drains, and chop.
8. Wash and dry the lettuce. They need to be placed on the dish as the first layer.
9. Mix beans, chicken, onions, mushrooms and peppers with dressing and place on leaves.
10. Potatoes are placed on top in the form of a nest.
11. Boil the quail eggs (this takes 4 minutes), cool and peel, place in the center of the potato “nest”.

Bean and red bell pepper salad

Which will help you out during Lent and allow you to discover a variety of vegetable combinations. The snack is also very good as a snack for those who want to get rid of extra pounds or are following a meat-free diet as prescribed by the doctor.

List of ingredients:

• 100 grams of red beans;
• 1 cucumber;
• 1 tomato;
• 1 red onion;
• 1 bell pepper;
• 1 stalk of celery;
• 50 ml. olive oil;
• 20 ml. lemon juice;
• 1 bunch of greens.

Salad with beans and red bell pepper:

1. Place the beans in a colander and rinse the beans with water.
2. Wash all vegetables and cut into pieces.
3. Combine lemon juice in a bowl with olive oil, stir until smooth.
4. Wash the greens and chop them.
5. Combine all ingredients in a bowl, add dressing, stir.
6. Salt the salad to taste and add spices.
7. It is recommended to cool the dish before serving.

Bean and bell pepper salad

Which is served straight from the pan. Suluguni complements the dish with its saltiness and a certain viscous consistency when it begins to thaw a little.

List of ingredients:

• 1 eggplant;
• 2 red sweet peppers;
• 100 grams of beans;
• 0.5 small onion;
• 30 grams of suluguni;
• Sunflower oil;
• Spices;
• White wine vinegar.

Salad with beans and peppers:

1. Wash the eggplant, cut off the stem, cut it into pieces, not too finely.
2. Wash the pepper, then remove the stem, seeds and white membranes. Cut into strips.
3. Place the beans in a colander and wait until all the juice has drained.
4. Fry the eggplant in sunflower oil, then remove it to a napkin and cover with a lid to keep the mixture warm.
5. Do the same with pepper.
6. Peel the onion and cut into very thin half rings.
7. Mix all products. Add your favorite spices and a few drops of white wine vinegar.
8. Grate the suluguni and sprinkle on top of the salad.

Salad with beans and bell peppers

This one is so reminiscent of bright and sunny Mediterranean dishes. It’s full of vitamins, and beans and potatoes add nutritional value. The juiciness of all products will add variety to any dinner!

List of ingredients:

• 1 medium tomato;
• 2 bell peppers;
• 90 grams of beans;
• 1 fresh cucumber;
• 1 potato;
• Spices;
• 1 medium carrot;
• 1 onion;
• 1 clove of garlic;
• Mayonnaise.

Salad with beans and sweet peppers:

1. Place the beans in a colander, rinse under water, and wait for all the liquid to drain.
2. Wash and boil potatoes and carrots. When cool, peel off the skin and cut into cubes.
3. Peel the onion and chop it.
4. Wash the bell pepper and remove its stem, seeds and white walls. Cut to size with root vegetables.
5. Rinse the tomato, cut out the stem and chop into pieces.
6. Wash the cucumber, peel the skin if necessary, and chop.
7. Remove the husks from the garlic, pass through a press, and mix with mayonnaise.
8. Combine all ingredients and add sauce. Add salt and spices to taste.

Bell pepper bean salad

Don't be afraid of beef: although the meat takes longer to cook, the taste is stronger than that of chicken or pork. Properly cooked fillet turns out soft and tender, so both men and women will like the salad.

List of ingredients:

• 300 grams of beef;
• 220 grams of beans;
• Lemon juice;
• 1 large bell pepper;
• 75 ml sunflower oil;
• Spices;
• 7 sprigs fresh thyme.

How to assemble the salad:

1. Place the beans in a colander, rinse the beans with water and wait until the excess liquid drains.
2. Inspect the meat and remove excess veins. It is best to take beef tenderloin. Then cook the fillet. You can put bay leaf and salt in the water, or peppercorns. Then allow time to cool directly in the broth. Remove and cut into cubes.
3. Wash the bell pepper and remove its stem, seeds and white walls. Cut into small pieces.
4. Mix the oil with lemon juice and add your favorite spices.
5. Rinse the thyme in water and chop finely. Add to dressing.
6. Mix all products in one container along with the dressing.
7. Serve immediately, or you can leave the meat in the dressing for a while, and then mix with the rest of the ingredients.

Tip: To reduce the cooking time of the meat, cut the tenderloin into pieces. Next, roll in spices (a mixture of peppers, paprika, salt, chili, even sesame seeds), fry in a frying pan with any vegetable oil. Then use as directed.

The main thing in a salad with beans and peppers is the quality of the ingredients used. Not only the taste of the dish, but also your health depends on it. Carefully choose products from different manufacturers, but you already know what to do with them. Don’t be afraid to combine the most unexpected ingredients, because this is how culinary masterpieces are created. Bon appetit!

Stewed beans with sweet peppers

Tasty, satisfying and cheap quick food for the very hungry, when guests suddenly arrive, or when you need to prepare a good dinner without meat and very quickly.

What to cook from:

for 2 servings

• White beans in tomato sauce (canned) – 1 can (about 400 g);
• Onion – 1 head;
• Sweet bell pepper (paprika) – 2 pieces;
• Garlic – 1 clove;
• Vegetable oil for frying

How to cook

• Cut the onion into small cubes or thin half rings. Fry in hot oil (oil layer, approximately 0.5 cm) until softened. Add some salt;
• Place the beans from the can into the pan with the onions. Add 1/3 cup cool water, bring to a boil and simmer, stirring. If the sauce is too thick, add more water;
• While the beans are stewing, rinse, remove stems and seeds, and cut the bell peppers (in thin strips). Immediately add it to the beans and simmer until the pepper softens (10 minutes). Taste and add salt to taste;
• Coarsely chop the garlic. Pour it into the pan and simmer for another 1 minute;
• Serve hot or chilled.

A plate of delicious food!

Cooking features and taste

This dish of canned beans is prepared suddenly, urgently, in a hurry, from secret household supplies (when everything or almost everything in the house has run out). Beans stewed with pepper, onion and garlic turn out very tasty and satisfying. For spiciness, in addition to garlic, you can add hot chili (1/4 pod, finely chopped) along with sweet peppers.

When beans are stewed in vegetable oil and tomato sauce, they soften, become sweeter, and in some places even burst, generously sharing their fatty and crumbly contents.

Remember that distinctive, luxuriously smoky taste of deeply stewed or boiled legumes? So, we get such a delicious, velvety bean dust, flavored with vegetable oil, which gently envelops all the particles of our dish.

The sour notes give stewed beans (peas and lentils) a special charm. In this case, tomato ones, which are already present in a can of ready-made canned beans.

If you have a can of beans in their own juice, when stewing, add finely chopped tomato (1 pc.) or 2 tbsp. tomato paste (ketchup).

Very tasty stewed beans with pepper)))

And if you have a lot of time and just want stewed beans with garlic, you can prepare this simple lean dish from regular (dried) beans. For these purposes, it is better to take white beans; they are much tastier than the others.

Soak it overnight, and then cook until tender (as everything softens). To check for readiness, cut the bean in half; if there is a white stripe in the area of ​​the core, cook further, the beans should all become homogeneous, uniform in color and soft when cut. Then drain the water, add salt and place it in a frying pan with onions, tomatoes and oil. And then follow the recipe.

Remember that you should only salt the beans at the end, when they are ready, otherwise you will increase their cooking time.

If you have fresh herbs (parsley, tarragon, basil), coarsely chop and mix with stewed beans.

You can add 3 pods of peppers. And if it’s more, it will also be delicious, but then you’ll end up with another dish - bell peppers stewed with canned beans in tomato. 🙂

In addition, stewed beans with bell peppers can be combined with Italian noodles (such as strudels) to create a great pasta in bean sauce. Delicious both hot and cold. Just lick your fingers. I still remember it with delight and slight sadness. The dish is also quite lean, vegetarian and very tasty. Here

Let's prepare the meat. To do this, wash it under running water and get rid of all excess (films, unnecessary fat). Cut the meat into small pieces.

It is necessary to wash the bell peppers and beans. We chop the pepper as you like, and you can leave the green beans whole, if not very long. If the pods are long, then you need to cut them into 2-3 parts.

Prepare two frying pans. Pour in oil.

Place the chicken on one and sprinkle with paprika (amply).

In a second frying pan, simmer the beans. The fire should be medium under both vessels.

After the chicken has turned white and the beans have become softer, you need to combine them together. Salt our products, then add bell pepper. If you are using other vegetables (tomatoes work well), they should also be added at this stage.

Mix all our ingredients well and cover the pan with a lid. Reduce heat and leave for 10-15 minutes.

After this time, open the lid and let the dish cook for up to 5 minutes.

Then you can remove from the heat and enjoy the pleasant taste and beneficial effects! By the way, it’s good to add soy sauce and rice to this dish. Then you get a complete main course. If you want to make it more delicious, add your favorite seasonings. If you like the natural taste of products, leave everything as is.

Chicken with bell peppers and green beans will be an excellent addition to your usual diet. You can please your husband and children with this dish, who will also devour it on both cheeks, because it is so bright and aromatic! By the way, children can safely eat this dish - there are no aggressive components in it.

Let's talk a little about the beneficial properties of green beans:

• This product is distinguished by the fact that it does not absorb harmful substances from the environment.
• It contains B vitamins, provitamin A, and vitamin C. It also contains protein, minerals, a lot of fiber and folic acid.
• Due to the balanced content of vitamins and minerals, green beans are a good remedy for the prevention of heart attacks.
• Reduces blood sugar levels.
• It has a beneficial effect on the human nervous system - it is noteworthy that people who regularly include this product in their diet have a pleasant, calm mood.
• 100 grams of green beans contain only 24 kcal, which is an excellent option for those who are watching their figure and simply like to eat healthy.
• This product can be frozen, but only once. The beneficial properties of green beans will not go away just by freezing. It is best to cook green beans in a slow cooker, so they retain the maximum amount of their benefits.

Step 1: Prepare the pepper.

Wash the bell peppers, dry them and place them whole in a preheated 200-210 degrees oven. Roast the peppers until the skins are wrinkled and charred in places. During baking, the vegetable must be carefully turned over so that it is evenly baked on all sides.
Immediately from the oven, place the peppers in a plastic bag and tie tightly. Leave for 15 minutes so that the vegetable cools down. After this, the skin of the pepper will come off very easily; peel it off with your fingers.
Cut the peeled baked peppers into small cubes. Of course, you need to remember to remove the seeds and remove the twig.

Step 2: Prepare the dressing.

In a saucer, mix wine vinegar, olive oil, chopped basil and peeled and finely chopped onion. Add salt and ground black pepper to taste, then mix everything thoroughly again.

Step 3: Mix and serve the salad with bell peppers and beans.

Open the can of beans and drain all the liquid. Place the beans themselves in a salad bowl. Add chopped bell pepper to it, pour in the dressing with onions and basil and mix all the ingredients very well. At the end, garnish the salad with very finely chopped parsley and serve.
The salad with bell peppers and beans turns out surprisingly light and even refreshing, thanks to the dressing. It's perfect for lunch, even if your second course is something heavy and meaty. This salad can also be served with pasta.
Bon appetit!

Instead of wine vinegar, you can use freshly squeezed lemon juice.

You can bake the pepper over an open fire, then pack it in a bag and peel it.