Recipe for green beans with zucchini. Recipe: Stewed potatoes with green beans - With greens Green bean stew with vegetables recipes

For the recipe with photos, see below.

I offer a recipe for a simple and easy-to-prepare dish: a delicious stew of zucchini, green beans and new potatoes. The dish is especially relevant in the summer, when young vegetables of milky ripeness, small zucchini and new-crop potatoes are already on sale. The stew turns out tasty and satisfying, despite the absence of meat; the recipe falls into the category of lean vegetarian dishes. So, I’m telling you how to cook vegetable stew from zucchini.

In summer, zucchini dishes also become popular. Many people wonder what interesting things can be prepared from zucchini. I offer my selection of summer recipes on the topic:

Zucchini stew recipe

To prepare a tender zucchini stew we use:

1. 1 medium sized zucchini;
2. a bunch of green beans;
3. new potatoes 500 grams;
4. vegetable oil 4 tbsp. spoons;
5. 2-3 cloves of garlic;
6. salt and spices to taste;
7. greens for decoration.

Rinse the vegetables and dry with a towel. Peel the zucchini and cut into large pieces. You don’t have to remove the seeds from young zucchini; they are still quite soft and cannot be felt in the finished dish. You don’t have to peel the potatoes, but lightly scrape them with a knife. It is the skin of young potatoes that contains many useful mineral compounds. Cut the potatoes into slices. Cut the green beans into pieces approximately 2 cm in length.

Fry the garlic cloves in a frying pan in vegetable oil for 1 minute. The garlic does not need to be cut or put through a press. It is enough to press it down with something flat so that the juice comes out. After the garlic, fry the young potatoes in oil over medium heat, stir them constantly with a spatula. After 5 minutes, add a little water, literally 1/3 cup and chopped beans.

Cover the pan with a lid and simmer for about 7 minutes. Add zucchini and simmer for another 3 minutes. At the end, you can salt our zucchini stew, add spices and black pepper, and turn off the stove. When the stew has stood for a while under the closed lid, about 15 minutes, you can serve it to the table. When serving, you can decorate each serving with fresh herbs. Bon appetit!

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Green beans are increasingly used in cooking every year. It goes well with other vegetables. The harvest can be done quite early and the young pods can form the basis of many summer menu dishes.

To prepare bean pods with garlic you need:

• garlic - half a head;
• bean pods – 600 – 700 g;
• vegetable oil – 50 ml;
• salt to taste;
• soy sauce – 30 ml;
• vinegar (9%) – 20 ml;
• sesame seeds – 1 tsp. optional.

Recipe:

• Green bean pods are sorted. The tips and hard vein are removed from them, although many varieties do not have it. Wash and cut into 3-4 cm pieces.
• Pour about 2 liters of water into the pan, add salt to taste and pour in the beans.
• The contents of the pan are heated to a boil and the beans are cooked, depending on the variety and maturity, for 3 to 5 minutes. After cooking, the pods are placed in a colander and all the liquid is allowed to drain.
• Heat the oil in a frying pan and fry the pods in it for 2-3 minutes.
• The garlic is peeled and squeezed into a frying pan.
• Add soy and vinegar and mix everything.

If desired, sprinkle the dish of beans and garlic with sesame seeds and remove it from the heat. Served as a side dish for meat and poultry dishes.

Video on the topic:

Green beans with tomatoes

To prepare beans in pods with tomatoes you need:

• green beans – 500 – 600 g;
• tomatoes – 500 g;
• carrot – 1 pc.;
• onion – 1 pc.;
• ground pepper to taste;
• garlic – 1-2 cloves;
• cilantro or parsley - 3-4 sprigs;
• vegetable oil – 50 ml.

Cooking steps:

• Bean pods are freed from veins, the ends are cut off, washed and cut into pieces. Each should be about 3 cm long.
• Cook the prepared beans in salted water for 3-4 minutes. Using a colander, drain the water.
• The onion is cut into half rings, and the carrots are grated on a coarse grater.
• The tomatoes are washed, cut crosswise on top and scalded with boiling water.
• First fry the onion in a frying pan until soft and slightly discolored.
• Add carrots to the onions and fry everything together for about 3-4 minutes.
• Lay out the boiled pods and heat them for 1-2 minutes.
• Peel the tomatoes and chop them with a knife.
• Add them to the beans, mix and simmer all together for about 5 minutes.
• Squeeze the garlic into the dish, salt it to taste and add pepper. Remove from heat.

Before serving, beans and tomatoes are sprinkled with herbs.

Video on the topic:

Green beans with carrots

Stewed carrots are better absorbed by the body; dishes made from them and bean pods turn out tasty and healthy. Ingredients:

• carrots – 350 g;
• green beans – 300 g;
• vegetable oil – 80 ml;
• garlic – 5-6 cloves;
• soy sauce – 40 ml;
• vinegar – 40 ml;
• dry, red, hot pepper to taste.

Cooking steps:

• Carrots are washed, peeled and grated for Korean salads.
• The bean pods are sorted, the ends are cut off and the coarse vein is removed.
• Wash the beans and cut them into pieces about 5 cm long.
• Pour about 1 liter of water into the pan, add 5-6 g of salt and boil the pods for about 5 minutes. Drain them in a colander.
• Heat the oil in a frying pan and add carrots to it.
• Quickly fry the carrots for 3-4 minutes.
• Add beans to the carrots and fry everything together for 2-3 minutes.
• Squeeze out the garlic, add hot pepper to taste, add soy and vinegar.
• Heat everything together for one minute and turn off the heat.

Green beans with carrots can be either a side dish or a cold appetizer.

Video on the topic:

Green beans with onions

Bean pods fried with onions make an ideal side dish for meat dishes. In terms of calorie content and benefits, beans and onions go better with meat than potatoes.

To prepare you will need:

• beans in pods – 500 g;
• onions – 250 – 300 g;
• vegetable oil – 50 ml;
• salt to taste;
• butter as desired – 30 g;
• ground pepper to taste.

Recipe:

• Young bean pods are sorted out and cut into pieces 3-4 cm long, after removing the tips and veins.
• Boil the beans in salted water for no longer than 4-5 minutes. The water is drained.
• Peel the onions, cut the bulbs in half and chop into thin half rings.
• Fry the onion in oil until golden brown. It must be salted to taste.
• Add bean pods to the onions and mix.
• Heat the vegetables together for a couple of minutes.
• If it is not a fast day, then put butter in a frying pan and simmer the beans in it for 2-3 minutes. Butter will give the onions and beans a pleasant taste.
• Add pepper to taste and serve.

Green beans with bell pepper

To make a dish of beans and peppers not only tasty, but also bright, it is advisable to use multi-colored peppers.

For beans with vegetable pepper you need:

• green beans – 400 g;
• garlic – 2 cloves;
• sweet vegetable pepper – 200 g;
• dill – 30 g;
• vegetable oil – 50 ml;
• vinegar (9%) – 20 ml;
• salt to taste.

Cooking steps:

• The peppers are placed in the oven and baked until the skins are brown.
• Take out the peppers, pull out the stalk along with the seeds, remove the skin and cut into narrow tongues.
• The pods are trimmed from the ends and cut into pieces 5-6 cm long.
• Boil the beans for 5 minutes in salted water. Throw it into a colander.
• Heat the oil in a frying pan, add the peppers and beans, and heat everything together for 3-4 minutes.
• Squeeze out the garlic and add vinegar.
• Finely chop the dill and sprinkle it over the beans and pepper, mix, add salt to taste and remove from the heat.
• The dish can be served as a side dish or as a cold appetizer.

I would like to share with you a very simple but incredibly tasty recipe for stewed potatoes with green beans. The ingredients are the simplest and can be found in almost every housewife’s refrigerator.
First we need one small onion. The onion must be peeled and rinsed under water.

Next, I cut the onions into half rings on the board.

After chopping the onion, you need to prepare dishes for frying it. Here, each housewife can do it her own way, for example, I fry onions in a saucepan where the dish itself will be prepared next. If you wish, you can do this in a separate container, such as in a frying pan. In general, I think you understand me)

Throw onions into a heated pan with sunflower oil.

While the onions are browning in a pan with butter over low heat, I start cooking the carrots. The carrots must first be cleaned and thoroughly rinsed from dirt under water. In the photo below it looks like two carrots, however I cut one carrot in half lengthwise so it looks that way.

And so, I cut the carrots lengthwise and then also chop them into half rings.

After cutting the carrots, it's time to throw them into the pan where the onions are fried over low heat. You need to mix the onions and carrots thoroughly and fry a little more.

I will use frozen green beans since green beans are not in season. To use green beans for preparing any dish, you just need to take them out of the freezer and throw them directly into the dish, frozen. Basically that's what I did.

I added frozen green beans to the pan where the onions and carrots were fried.

It is necessary to mix the vegetables well and cover with a lid, leaving them to simmer together over low heat.

While the onions, carrots and green beans are simmering in the pan, it's time to cook the potatoes.
I also peeled the potatoes in advance, washed them well under water and left the tubers in cold water until needed, so that the potatoes would not darken in the air.

Peeled potatoes need to be cut, I cut them into medium-sized cubes. Pour the potatoes into a separate bowl.

When the vegetables from the pan: onions, carrots and green beans have stewed a little and even softened, then it’s time to add our potatoes to the rest of the vegetables.

Now you need to pour water into the saucepan with vegetables, just enough so that the water covers the potatoes, or maybe a little more, about one centimeter. It also depends on who likes it, more or less vegetable broth.

Now we need to cover with a lid and let our vegetables boil over medium heat. When the potatoes and vegetables boil and simmer for even five minutes, you can start seasoning. As usual, I use sea salt, I fell in love with natural sea salt, since it contains more vitamins and is obtained by evaporating sea water. In general, I read a lot about sea salt and now in our family we only use it.
You need to add salt and ground black pepper to the vegetables to taste, also to taste, or you can omit it if you wish. We love it tasty, so I add salt and pepper, and sometimes I can even add cucumber or tomato brine. After I’ve eaten the vegetables from the jar, I don’t pour the brine down the sink, but put it in the refrigerator and add it to dishes as needed. in borscht, in soup or, for example, in stewed potatoes with green beans.

I pour about four tablespoons of wheat flour with water and stir well until the lumps disappear, so that the flour is completely soaked and the consistency is as thick as rare kefir.

The flour needs to be poured into the pan with the vegetables when the vegetables are ready, because if you pour the flour and water into the pan and the vegetables still need to be cooked for a long time, then there is a risk of the vegetables sticking to the bottom of the pan. In general, this procedure is done at the very end, but you will need to cook for another ten minutes. It’s easier to write this ten minutes before turning off the stove, you need to pour flour and water into the vegetables.

I also use frozen parsley, if fresh is even better. After pouring the flour, add herbs to the dish for freshness and aroma.

You need to mix well and let it simmer for another ten minutes so that the flour is cooked and the dish becomes even more aromatic and tasty.

After turning off the stove, I usually always leave the dish covered for another 15 minutes. It will cool a little and become more aromatic.

Bon appetit everyone!

Cooking time: PT01H00M 1 h.

Cooking green beans with new potatoes.

Quite simple, but at the same time tasty and satisfying summer dish. It makes an excellent side dish for meat, poultry or fish, and is also suitable as a main dish.

Young vegetables, fresh aromatic herbs are very tasty. Instead of fresh young green beans, you can use frozen beans, and replace new potatoes with regular ones.

Ingredients

• Green beans - 1 kg (fresh or frozen).
• New potatoes-800g.
• Onions - 1-2 pcs.
• Garlic - 2-3 cloves.
• Vegetable oil.
• Salt.
• Freshly ground pepper.
• Parsley.

STAGE 1

Peel the potatoes, wash them and cut them into large pieces. If the potatoes are small, there is no need to chop them.

STAGE 2

Wash the green beans and remove the tails.

STAGE 3

Cut the beans into 3-4 cm pieces.

If you use frozen green beans, there is no need to peel or cut them.

STAGE 4

In a cauldron or thick-bottomed saucepan, heat the vegetable oil well and fry the potatoes until half cooked. Salt and pepper to taste.

STAGE 5

Peel the onion and chop finely. Heat a frying pan with vegetable oil, add onion, add a little salt and fry until soft.

STAGE 6

Add beans, salt to taste, mix and simmer under a closed lid over medium heat for 5-7 minutes.

Then pepper to taste and add chopped garlic. Let's mix.

If you use frozen green beans, you do not need to fry them. Add immediately to potatoes.

STAGE 7

Add green beans to the potatoes, mix gently, cover with a lid and simmer until the potatoes are ready. If necessary, add a little boiled water.

Serve with finely chopped herbs.

BON APPETIT

For the recipe with photos, see below.

I offer a recipe for a simple and easy-to-prepare dish - a delicious stew of zucchini, green beans and new potatoes. The dish is especially relevant in the summer, when young vegetables of milky ripeness are already on sale - small zucchini and new-crop potatoes. The stew turns out tasty and satisfying, despite the absence of meat; the recipe falls into the category of lean vegetarian dishes. So, I’m telling you about zucchini.

Also become popular in summer zucchini dishes. Many people wonder what interesting things can be prepared from zucchini. I offer my selection of summer recipes on the topic:

• for a picnic;
• golden;
• a la pizza;
• recipe ;
• stuffed with meat

Zucchini stew recipe

To prepare tender zucchini stew we use:

1. 1 medium sized zucchini;
2. a bunch of green beans;
3. new potatoes 500 grams;
4. vegetable oil 4 tbsp. spoons;
5. 2-3 cloves of garlic;
6. salt and spices to taste;
7. greens for decoration.

Rinse the vegetables and dry with a towel. Peel the zucchini and cut into large pieces. You don’t have to remove the seeds from young zucchini; they are still quite soft and cannot be felt in the finished dish. You don’t have to peel the potatoes, but lightly scrape them with a knife. It is the skin of young potatoes that contains many useful mineral compounds. Cut the potatoes into slices. Cut the green beans into pieces approximately 2 cm in length.

Fry the garlic cloves in a frying pan in vegetable oil for 1 minute. The garlic does not need to be cut or put through a press. It is enough to press it down with something flat so that the juice comes out. After the garlic, fry the young potatoes in oil over medium heat, stir them constantly with a spatula. After 5 minutes, add a little water, literally 1/3 cup and chopped beans.

Cover the pan with a lid and simmer for about 7 minutes. Add zucchini and simmer for another 3 minutes. At the end, you can salt our zucchini stew, add spices and black pepper, and turn off the stove. When the stew has stood for a while under the closed lid, about 15 minutes, you can serve it to the table. When serving, you can decorate each serving with fresh herbs. Bon appetit!

Everyone is interested in your opinion!

Don't leave in English!
There are comment forms just below.