Beans with vegetables
Beans are a very popular ingredient in Ukrainian cuisine. My great-grandmother always asked me to cook her a pot of beans. Then she seasoned it with stewed onions and carrots and drizzled it with sunflower oil.
The pot was in the refrigerator and granny ate beans for several days. Now I can tell you with confidence that those cold beans are incredibly tasty, especially when drizzled with garlic oil.
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Method of cooking
Wash the beans and cover them with water. Leave for 7-10 hours to soak.
Strain the beans, pour water 1:2. Cook, uncovered, until done. Add salt 10 minutes before the end of cooking. It is better not to stir the beans so that they do not crack.
Cover the cooked beans with a lid without draining the remaining water.
Stew onions and carrots in oil, seasoned with spices.
Put all the beans from the pan into a ceramic pot, add stewed vegetables, mix and cover with a lid.
Separately mix sunflower or olive oil, squeeze a clove of garlic and finely chopped parsley.
Before serving, sprinkle with fragrant oil.
Store the beans in the refrigerator and serve as needed.
Such a dish is perfect during fasting or before the Holy Supper.