Each region is famous for its culinary dishes. Green beans in creamy sauce refers to Slovak cuisine. This tasty and healthy dish can be prepared from both fresh and frozen beans. Green beans cooked in a delicate creamy sauce can be served with potatoes or pasta, porridge or meat - this sauce will diversify your menu and give your dishes a new taste.
Ingredients:
- 250-300 gr. asparagus (green) beans - fresh or frozen
- 2 tbsp. l. flour
- sunflower oil
- 100 gr. sour cream or cream
- 1.5-2 tbsp. l. chopped dill (fresh or)
Preparation:
- Wash and clean the green beans: remove the base of the stalk; if the fibers on the sides are hard, remove them too.
- Cut the bean pods crosswise (slightly diagonally) into pieces about 1 cm wide.
- Place the chopped beans in a hot frying pan (or in a saucepan) with sunflower oil and fry a little (3-5 minutes). Then pour in 1/2 tbsp. water, cover the beans with a lid and simmer until soft and until the liquid evaporates (another 10 minutes), stirring from time to time.
- Meanwhile, in a bowl with a small bottom diameter (so that the fat is compactly collected), fry the flour in sunflower oil.
- Pour in hot water in small portions, achieving the desired thickness, and immediately grind until smooth. Bring the resulting sauce mixture to a boil, stirring constantly, and turn off.
- Add finely chopped dill to the beans and mix.
- Pour the preparation for the cream sauce into the pan with the stewed green beans, stir and bring to a boil.
- Add cream or sour cream, mix and taste - add salt or add salt (if you used salted dill) to taste. If necessary, dilute the sauce with hot water to the desired thickness. Let it boil for 2-3 minutes and turn it off.
- Green beans in creamy sauce can be served with potatoes, cereals, pasta - with or without meat, since green beans are rich in protein and have sufficient nutritional value in themselves. Therefore, this dish is perfect for those who prefer vegetarian cuisine.
Classic French style for preparing vegetable dishes: add a little cream or soft cheese, a pinch of salt and black pepper. All. An incredibly tender and very tasty dish is guaranteed. Probably, the proverb “you can’t spoil porridge with butter” in the French version would sound like “you can’t spoil porridge with cream.” And this is actually true! Cream perfectly complements mushroom and vegetable dishes, making the taste more subtle and soft. Especially when you cook with coconut cream!
Yes, it sounds impressive: “Green beans in creamy coconut sauce.” However, preparing this dish is extremely simple. If you don’t want to complicate things, just take store-bought cream (cow’s cream) of medium fat content.
What you will need:
- 200 gr. fresh green beans
- 80 ml. coconut milk () or regular milk or not too heavy cream
- vegetable oil
- 1-2 cloves of garlic
- salt, black pepper to taste
Green beans with creamy garlic sauce
Prepare green beans: rinse, remove stems, cut into 3-4 pieces.
Pour 1 tbsp into the pan. l. vegetable oil. Place the beans in a heated frying pan.
Fry for 2-3 minutes.
Add finely chopped garlic.
Pour in the cream. When heated, coconut milk will curdle.
After 3-4 minutes. Some of the cream will evaporate.
Now you can add salt and pepper. Wait another 1-2 minutes. The cream will thicken and become saturated with garlic aroma and spices.
Serve green beans with rice and fresh vegetables.
Bon appetit!
Green beans are a product rich in carotene, vitamins, folic acid, fiber, microelements and proteins. Why not cook it more often for this reason? Moreover, it is affordable and at any time of the year. You can use frozen beans.
If you use frozen, prepare the dish exactly as shown in the recipe - i.e. Boil it in salted water without defrosting.
As for cream, it's all up to you. I used 35% fat cream, in this case the sauce will be thick. The same applies to cream 33%. If you use 15-20% cream, the sauce will be thinner and not as creamy in taste, which does not mean it will be tasteless. The dish will just look different.
Green beans in creamy sauce can be served as an independent dish, or as a side dish, for example, with boiled potatoes, mashed potatoes, rice or buckwheat - choose to your taste.
Let's prepare the products according to the list.
Rinse the beans and boil in boiling salted water for three minutes.
Drain the water.
Chop the onion and 1 clove of garlic as desired and fry.
Add beans.
Fry, stirring, for a couple of minutes.
Add cream. Warm up for just one minute.
Add salt and pepper.
Remove from heat, add finely grated garlic.
Mix. Green beans in creamy sauce are ready.
Serve immediately, sprinkled with herbs.
Bon appetit!
We recently cooked. But some people don’t like tomatoes, others can’t eat sour things. And today we have again beans but this time V tender cream cheese sauce in a slow cooker. The combination of cream and melted cheese gives an excellent taste, the sauce is delicate, and the beans in it are soft and appetizing. I advise you to take good quality processed cheese for this dish, because now they very often sell the so-called “processed cheese product”, which does not dissolve in either soup or sauce. The cheese gives the sauce a pleasant taste and will thicken the sauce.
Ingredients:
- beans - 1 cup
- carrots - 1 pc.
- garlic - 1-2 cloves
- cream (10%) – 300 g
- processed cheese - 100 g
Beans in creamy cheese sauce in a slow cooker:
Soak the beans overnight or for several hours. Then boil it for 15 minutes in a slow cooker or on the stove. This is done in order to reduce the cooking time of beans in a slow cooker. Drain the beans in a colander.
Put grated carrots, garlic, beans, and melted cheese into the slow cooker. Pour in cream.
You can take 500 ml of cream, then you will have more sauce, and you can pour it on other dishes - pasta, rice, meat.
Turn on the multicooker, set the “stew” program for 1.5 hours, cook the beans in the multicooker until the signal.
It is better to salt the bean dish at the very end. Be careful when adding salt because processed cheese is already salty.
The tenth recipe from the “Light Dinner” culinary competition - green beans fried in cream
Green beans fried in cream
Ingredients. 350 g green beans, 100 milk, 100 g cream 10%, 20 g butter, 1 tbsp. flour, 4 cloves garlic
Cooking method . Cook green beans in boiling salted water for 15-20 minutes.
At this time you can prepare the sauce. To do this, blanch the garlic in boiling water for a couple of minutes. Heat the cream in a saucepan, add blanched garlic, salt, pepper, bring to a boil and cook over medium heat for 5 minutes. Then puree the garlic in cream in a blender.
Melt the butter in a frying pan, fry the flour and add milk, cook the sauce until thick, stirring constantly.
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Drain the green beans in a colander and pour over ice water (this is necessary so that the color of the beans remains the same bright green).
Add to the pan with milk sauce cream, beans, mix everything and bring to a boil.
Benefits of the dish
Green beans contain a large number of various microelements, vitamins and acids that have a beneficial effect on various areas of the human body:
- folic acid helps stabilize hormonal levels - therefore it is useful for pregnant women, adolescents and women during menopause;
- iron and molybdenum improve the functioning of the respiratory system, have a positive effect on blood composition and help with anemia;
- copper reduces the risk of arthritis and other diseases of the joints and ligaments;
- magnesium is indispensable in the treatment of chronic fatigue, during nervous exhaustion and in alleviating attacks of asthma and migraines;
- sulfur accelerates the healing process during infectious intestinal diseases;
- zinc helps normalize carbohydrate metabolism;
- potassium has a positive effect on the entire cardiovascular system and blood pressure.
Beans are rich in fiber, fats, carbohydrates and proteins. The properties of the protein of this unique product are very similar to protein of animal origin, and are second only to natural meat.
Nutritionist's comment
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In order for this dish to be fully suitable for a “light” dinner, the recipe can be improved - remove the butter and replace the flour with ground oatmeal, for example.
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