Traditional recipes

Red bean bag

Red bean bag

It is said that the best bean bean is the one made of red, black or mottled beans !! nonsense, it's still beans !!
On this heat, it's cold!

  • 1 large box of red beans
  • 1 onion
  • 2 bell peppers
  • 1 carrot
  • 500 g tomatoes
  • 500 ml bag
  • 1 link leustean
  • 1 sprig of green thyme
  • salt
  • 4 tablespoons oil

Servings: 6

Preparation time: less than 60 minutes


In a pot of hot oil, heat the finely chopped onion, the peppers as well, the grated carrot. After a few minutes, add the chopped or blended tomatoes. Let everything cook, then add the drained beans and rinse well, 3 cups of water, salt and simmer for 15-20 minutes. After this time we add the boiled borscht in another bowl, the chopped larch, the thyme branch, we match the taste and when it starts to boil we stop the fire

Serve the cold borscht with onions !!

Tips sites


be careful not to leave the thyme twig because it embarrasses the borscht

Red beans & # 8211 nutritional information

50 grams of red beans contain:

& # 8211 170 de calories (2.6% comes from fat)
& # 8211 0.5 g of FATS
& # 8211 30 g de carbohydrates (of which 12% are fiber)
& # 8211 12 g de proteins
– 25% iron
– 8% calcium
– 7% C vitamin

Red beans contain slow-burning carbohydrates, which means they provide the body energy and at the same time helps to stabilize the blood sugar level.

Due to its rich content proteins, red beans can replace meat in the diet or in recipes. Associated with whole grains (e.g. Easter or brown rice ) can give the body a amount of protein comparable to meat or dairy. Unlike animal products, beans have fewer calories and almost no fat.

The fiber it contains supports digestive and cardiovascular health. maintain satiety and reduce the risk of a heart attack. Women with heavy periods who are at risk of deficit of iron, can include red beans in their diet.

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Vegetable burgers from red beans

I'm pretty sure there are many who like those fast food burgers. Ntz! Ntz! Ntz! If you knew what they were made of, you would definitely avoid them. It is best to cook them at home, buy the necessary ingredients and at least that's how you know what to eat.

Red beans are part of the legume family along with other types of beans (white, black, variegated, etc.), but also lentils, chickpeas and soybeans. The star of this burger, red beans, has a lot of nutrients for the body and should be included in everyone's menu.

Red beans & # 8211 benefits

  • has a high protein content (perfect for those who lead a vegetarian or vegan diet)
  • is a good source of antioxidants
  • contains a large amount of fiber (essential in any diet)
  • contains Omega 3 and 6 fatty acids
  • is full of vitamins (A, complex B, C, E, K, folic acid) and minerals (calcium, iron, magnesium, potassium)

For today's recipe, we opted for red bean vegetable burgers. It may seem strange to some, but yes, red beans are the main ingredient, which mimicked almost 1 in 1 meat burger.

Even if it's not made of meat, this red bean burger will make you lick your fingers. You won't even realize that it's not a regular burger, because its texture is almost the same as that of a meat burger.

The good part is that it is much healthier than the burger you have certainly eaten countless times from that well known fast food and I say it is healthier, not only because it is a vegetarian / vegan burger, but because it's a homemade one, I took care of the ingredients, I didn't use sauces to load it with too many calories, and the bun I use is an integral one with pumpkin seeds.

This red bean burger recipe is very easy to make, and the ingredients and how to prepare it are:
2 cans red beans (8 servings)
2 carrots
½ yellow bell peppers
½ kapia peppers or red bell peppers
1 red onion
Spices: salt, pepper, paprika, ground cumin, all to taste

You will also need: 4 multi-grain buns, 1 tomato, 1 cucumber, ½ red onion, lettuce

Peel, wash and chop the carrots, kapia pepper, yellow pepper and red onion into smaller pieces. Put them all in a food processor / blender and chop them.

Squeeze the water from the convection, put it in a sieve and wash it under a stream of water. Put the red beans in a bowl and pass it with the puree tool or put it in a blender and mix it until it becomes like a paste. Combine the bean paste with the previously chopped vegetables, season everything with salt, pepper, paprika, ground cumin to taste and mix.

Take a suitable amount of the composition by hand and form red bean burgers, depending on how big or thick you want them to be. If you keep your hands wet all the time, it will be easier for you to form burgers. Put them in a tray covered with baking paper and put them in the preheated oven at 180 ° C for 30 minutes.

Turn them halfway from side to side to bake evenly. Be careful when you turn the burgers because they are quite soft, but with a palette it will be easier for you. Take them out of the oven and form your favorite burger.

I chose a simple burger, not too loaded, I used whole chilies with pumpkin seeds, I "accompanied" the burger with only a few vegetables (tomato, cucumber, red onion and lettuce). I didn't use sauces, just to keep the line of a burger as healthy as possible.

Red bag

3 red beets (boiled or baked) 1 large onion 2 medium carrots 750 gr tomatoes in broth 500 gr boiled or canned white beans 1 bunch dill 1 bunch parsley 1-2 sprigs of rosemary salt and black pepper 2l boiling water.

Method of preparation:

I usually boil beets and beans in time and then the preparation process is ultra-fast.

First cut the onion into small pieces and lightly drizzle it in a tablespoon of hot olive oil. I make everything in a ceramic pan, if you have enameled pan it is better to prepare the vegetables for borscht in the pan, then transfer them to the pot in which you will boil them.

When the onion is slightly transparent, add the carrot and the red beets, both cut into cubes.

After 5-7 minutes, pour the jar of tomatoes into the broth and season with salt, black pepper and a few bay leaves.

After boiling, let the vegetables simmer for about 8-10 minutes, and fill with boiling water.

Keep the borsch on low heat until the vegetables are ready, then add the beans.

Chop the greens and place the rosemary sprigs on top.

Turn off the heat, cover with a lid and let the flavors enrich each other.

Before serving, we "fish" the rosemary sprigs and bay leaves.

Bean borscht

1. Choose the beans and put them in the evening until morning to soak in 1-2 l of warm water. In the morning, remove from the water and bring to a boil in some water to remove toxins.
2. After the beans have boiled, put them in a sieve to drain and cover with a lid.
3. Separately, clean the other vegetables, cut into small pieces and fry together with the smoked breast for a few minutes. Add the beans, 4 l of water and bring to a boil over medium heat. Towards the end, add the tomato juice, borscht and season to taste with salt, pepper and paprika.

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Pâtés are a breakfast option for many families due to their versatility. To be even more practical, some people buy them ready-made from stores, but this is not the best option.

There are many recipes for pies that can be prepared at home, from healthy ingredients, such as the one presented in this article.

Bean pate:

In fasting, more than ever, we are tempted to buy products from stores, but which are not healthy. Fasting, by its nature, should motivate us to eat as naturally and healthily as possible.

This pate contains beans and mushrooms, foods that bring a significant intake of protein and fiber, which give satiety.



• 300 g of boiled red beans
• 300 g of raw mushrooms (or 150 g if cooked)
• 1 onion
• 3 tablespoons oil
• 1 teaspoon of salt

If you use canned, ready-cooked vegetables, drain the juice.
Chop the onion and chop finely. Saute the onion in a little oil, then add the mushrooms. Leave them for 10 minutes, or until they soften well.

Add the beans, mix and let them cook for another 5 minutes.

Season with salt and pepper, adding greens if you like (parsley).

Transfer the vegetables to a bowl or blender glass and sauté until they become a paste.

If you don't have a vertical blender, you can use a food processor or other high-speed blender. You can also use the meat grinder.

Move the pate obtained in a saucepan or jar and store it in the refrigerator. If you have guests, you can place it in bowls or on trays, decorating it with parsley leaves, olives, bell peppers, etc.

This pate becomes tastier if left to cool for 20 minutes.

Source: LaLena, Red bean pate with mushrooms:

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Beans are very nutritious and bring many benefits to the diet of vegetarians, people with low immunity or those who fast. It is a natural source of fiber and protein, with a low glycemic index. Here are 5 quick and delicious recipes that can be prepared immediately and in which the star is canned red beans.

Undoubtedly, salads are the simplest recipes when it comes to taking advantage of a can of sick beans, which will bring you an increased nutritional intake at dinner or as a late snack after breakfast. Here is a recipe with boiled eggs and tuna that is simply delicious!

step 1. We wash the washed beans in a saucepan. Boil them for about 60 minutes (until they become soft).

step 2. We wash, clean all the vegetables and cut them. Potatoes and diced onions. Beets, peppers and julienned carrots.

step 3. When the beans are practically cooked, add the potatoes and season with salt, pepper, add chicken broth if desired, make a low heat.

step 4. In a hot pan, add a little oil, heat a little onion until it becomes a little transparent, then add the beets and after 5-6 minutes add the carrot, cook with a lid. After about 6 minutes when the vegetables are soft, add the tomato paste or fresh tomatoes through a grater. Cook for another 5 minutes with a lid.

step 5. In the pan with beans and potatoes add the sprig of thyme and bell pepper. Then we put the composition of hardened vegetables. Leave for 5-7 minutes.

step 6. We add greens.

step 7. Serve as desired with sour cream. Have a great appetite!

300 gr beans (non-white colored fat), 1 onion, 1 celery, 1 parsley, 1 carrot, noodles, thyme, 1 tablespoon green parsley broth, 300 ml borscht, salt

Boil the beans and discard the water twice. In the 3rd water, put the other finely chopped vegetables and salt and boil everything.
When everything is cooked, cut an onion and fry in a little oil. Put the broth over it and quench with the borscht juice. Put this mixture over the beans. Put the noodles, boil for another 10 minutes and then put the boiled borsch separately. Add the parsley and thyme. It will give that good borscht taste.

Bean bean with beetroot

In the warm season (but not only) I consider that the bean bean recipe with beets is a very suitable one. Why? Because it is a very light food, it can be served cold and I am not saying that it is also very tasty. And if you sour with a little more borscht, those who spent the night before will thank you! Instead of borscht, you can also sour it with lemon juice or tomato paste. We prefer sour borscht. Each according to preferences and tastes, obviously. The important thing is to be a little sour. Let's get to work now that summer is in full swing!

As with most bean nets, we clean and wash the beans well. We put it in a bowl with water to soak it and leave it overnight and the next day we boil it. Let it boil for 20-30 minutes. after which we change the water. Be careful not to harden the beans, replace the water with hot water! Repeat the process two, three times.

We clean and wash the vegetables well. We cut them into small cubes and pull them a little through the oil. We usually use olive oil but it is not mandatory. After the onion has softened, add the beans and plenty of water (approx. 3 liters). Add salt to taste and sour borscht and let it boil.

Towards the end, peel the beets and grate them with a large grater. We add it in the borscht, at the end. We don't let it boil too much because it loses its color and a not very red borscht will come out, as it should come out. Chop the parsley and the small larch and after we have stopped the fire on the borscht, add the greens, put the lid on and let it cool. It can be served with hot peppers or onions. Cream can also be added. Good appetite!

Video: Bean Bag ARICO-Les-PositionsHD (November 2021).