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Adi's yellow beans (teci)

Adi's yellow beans (teci)

* Boil the beans well, taste it to see if it is cooked (the texture should be soft but do not boil it until it dissolves)

* After boiling, leave it in the water for 2 minutes, during which time prepare the salad "dressing", oil / vinegar / garlic / dill / salt / pepper. * Drain the beans for 1 minute (no more) * Mix the beans in a bowl with the dressing and leave to cool (if you can wait: P) I usually make a more significant dressing, possibly add a little more water , I like that garlic juice with the taste of beans Others put mayonnaise, etc., I like simple. It is light, delicious, you can eat it as a salad with other foods or as such.


Yellow bean pods. Properties and benefits

by Redactia Sfat Naturist · Published May 29, 2017 · Updated May 25, 2020

Properties of yellow bean pods:

Benefits of yellow bean pods:

-Yellow bean fibers help prevent constipation and regulate blood sugar

-Each portion of beans contains 2 g of protein, which helps maintain healthy tissues (including bones and hair)

-Yellow beans are considered one of the few vegetables rich in both protein and fiber that lead to the regulation and control of cholesterol and reduce the risk of certain cancers

-During digestion, some of the carbohydrates in yellow beans break down into sugar and form the energy needed for the body to function. See also: Green bean pods, a good dietary and antirheumatic remedy

-Also, yellow bean minerals have the ability to activate enzymes to produce energy and to support metabolism.

-Due to the content of cellulose, folic acid, magnesium and potassium, the consumption of yellow beans reduces the risk of cardiac arrest

-Antioxidants in yellow bean pods prevent oxidative damage to cells, including DNA and cell membranes.

Photo source: specialtyproduce.com

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YELLOW BEAN SALAD WITH GARLIC

Yellow bean salad with garlic or, if you want, sheath salad with garlic according to my mother's recipe, it's today's dish I've been thinking about for a few days. Prepared only from a few ingredients, as simple and easy as this salad is, it seems tastier to me and I never miss the opportunity to always ask her to prepare it for me every time I go home to it. "So, simple…?" - she asks me every time, although she knows that most of the time I eat it just like salad. It is good with any kind of green beans, green or yellow, and can be consumed as such, but also as a garnish for almost any steak or fish, being at the same time an extremely fast option as a fasting recipe.

My luck is that I can prepare it at any time because my mother makes sure I don't miss it from the freezer, so if you don't have fresh bean pods to further enhance the taste of this salad, you can use the frozen one as well. . This year I had a rich harvest of yellow beans, so I present a yellow bean salad with garlic from frozen pods which is ready in maximum 20 minutes.

Ingredient:

  • 500 gr. pasta yellow beans
  • 2-3 cloves of garlic
  • 3-4 tablespoons of olive oil
  • 1 tablespoon of vinegar
  • ½ dill connection
  • ½ teaspoon salt

Method of preparing yellow bean salad with garlic:

1 If you have fresh yellow beans at hand, wash and remove the stalks and then boil them in salted water for about 15 or 20 minutes. It depends on the pods, so I recommend you try them in time to make them a little crispier. In my case, the pods are already scalded before being frozen and it only takes 5 minutes to boil them a little before putting them in the salad.

2 Prepare a quick sauce of 2-3 cloves of garlic. Grind the garlic well with a little salt in a mortar, gradually add 2-3 tablespoons of olive oil, stirring constantly, and at the end put 1 teaspoon of vinegar and mix well until completely incorporated. A delicious garlic sauce with the appearance of mayonnaise will come out and I guarantee that it will not be so spicy due to the vinegar that attenuates its spiciness.

3 Chop the dill and drain the pods well from the hot water and then combine them with the pre-prepared sauce. Match the taste of salt and vinegar. According to my taste, vinegar is definitely needed, so I add a teaspoon more. Sometimes a drop of olive oil also works. Balance the taste exactly as you see fit.

4 You can enjoy this yellow bean salad and with the addition of mayonnaise or garlic sauce with yogurt and you can season it just as well with parsley if you like it better. It goes perfectly with your favorite steak and is even tastier cold, if you leave it in the fridge for a few hours to blend all the flavors.


Beans - A little history

Beans are one of the oldest plants that has been grown around the world. There is no (proven) country of origin. The earliest evidence of bean cultivation comes from Thailand (about 7000 years BC). Beans have also been found at the foot of the Himalayas and in Afghanistan, but also in Egypt. In Europe, the oldest evidence dates back to 4000 years ago, in the Mediterranean area. The beans discovered in the Peru area, in South America, date from the same period. When the settlers arrived in South America, the natives taught them to grow beans with corn.


Shea beans, fasting food with tucara

Thinking to take advantage, as long as time and season allows, of the presence of the peasants in the market with, probably, the last wave of local garden production, I took a look through the neighborhood market and noticed for about a week the presence on the stalls of the second sheaf crops this year. Encouraged by this landmark, I thought it would be good to give up animal protein for a day and I chose as a compensation a fasting option, with tucara, respectively sheaf food. Tucara sheaths are yellow sheaths, normal in width or in other words, neither wide nor faithful.

Searched by color, we find in our markets, as it is known, predominantly yellow sheaths, followed by green sheaths and in the tail, on the third place, pigmented sheaths with red. The yellow color comes from the named compounds flavonoids , the green color from chlorophyll, and the red stripes on some sheaths are determined by anthocyanin pigments . Due to these compounds, shea beans have attracted the praise of nutritionists. Therefore whatever shells you find, from time to time, eat them!


Necessary ingredients for eating beans or green beans:

  • 500 gr. weave beans
  • 2 onions
  • 4 tomatoes
  • 2-3 cloves of garlic
  • 1/2 dill connection
  • 1/2 bunch of parsley
  • 1 dried hot pepper, small (optional)
  • salt, pepper, oil

We cut the heads into sheaths, wash them in cold water and eventually, if they are long, we halve them. Put the sheaths in boiling salted water and boil them for 30 minutes.

We clean the sheaths and boil them

Separately, in a pan heat the chopped onion scales. Cut the tomatoes into small cubes, crush the garlic and put both over the hardened onions. I added a hot pepper, small and dry, without breaking it, which gives the food a very vague hot taste that complements very well the jam left by onions and casings. Also now I sprinkled a first powder of freshly ground pepper (about as big as three fingers).

Heat the onion, add the chopped tomatoes, garlic and a little hot pepper

I mixed and left on the fire for another 5 minutes until I added the sheath beans. I put the sheaths and covered them with warm water, letting them boil for a little over 30 minutes on low heat so that the water gradually evaporates and the beans penetrate well. The sheaths should not crumble but remain whole, but cooked and soft. The cooking time depends on how old the sheaths bought are. It is good that in the market or where you buy the cases, try them by breaking a sheath and making sure it is fresh (if it is fresh it breaks, does not arch) and does not have threads. If the beans still have threads, clean them and you will need to boil the sheaths more.

We taste the food, we check the taste and if the sheaths have softened. Thus, we can appreciate the preparation time. No matter what food we prepare, we taste it because that's how we know if we have to intervene or not, if we are on the right track.

When we consider that it is almost ready, add the chopped dill and parsley, salt to taste, mix, keep on the fire for another two minutes and stop. At this point when the food is steaming, we add a fine powder of freshly ground pepper.

I recommend you try this sheaf bean dish accompanied by a simple and a little thinner mujdei.


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