Lenten Bean Dishes with Mushrooms

For a fasting person, there is nothing more nutritious than beans and mushrooms. Although it takes a long time to prepare, there is a way out of this situation: before preparing a dish of beans, pour it with water and leave it overnight. The next day, the soaked beans will be cooked much faster.

Beans are suitable for all dishes: salads, stews, soups, bean paste, pastes, etc. For example, you can cook lean beans with mushrooms and the addition of various vegetables.

Lenten salad with mushrooms and two kinds of beans

We offer a simple lean salad recipe with mushrooms and beans, which can be prepared with two types of legumes.

This is a real find for those who follow a diet.

Ingredients:

• 600 g of fresh champignons;
• 300 g of green beans;
• 100 g of red beans;
• 3 cloves of garlic;
• green cilantro;
• sunflower oil for frying;
• 0.5 tsp black pepper;
• salt to taste.

Champignons cut into small pieces and fry in sunflower oil for 15 minutes.

Add green beans to the mushrooms and fry for 5-7 minutes on low heat. Frozen beans should be stewed with mushrooms under a closed lid for 10 minutes.

Put the boiled red beans in advance to the chilli and simmer together for 5 minutes.

Finely chopped garlic, chopped cilantro, black pepper, salt add to beans and mushrooms, stew for 5-7 minutes.

Salad can be served both warm and cold. And replace the fresh champignons with pickled or even forest ones, from which the taste of the salad will become even more interesting.

Lean Soup with Beans and Pickled Mushrooms

Another dish suitable for fasting and diet is a lean soup with beans and mushrooms. In time, this dish is easy and simple to prepare.

For him we need:

• 300 g of white beans;
• 1 can of pickled mushrooms;
• 4 medium potatoes;
• 2 onions;
• 2 carrots;
• 1.5 tbsp. l wheat flour;
• 1.5 tsp sweet paprika;
• 3 pcs. black pepper and allspice;
• 2 pcs. bay leaf;
• Salt;
• 80 g of sunflower oil;
• a bunch of dill and parsley.

Put the beans left overnight in a saucepan, pour 3 liters of water and cook until half cooked.

Fry the wheat flour in a dry frying pan to a beige color and cool.

Grate raw carrots on a “Korean” grater, and finely chop the onion. Combine the vegetables and put in a hot pan with butter. Fry together until golden brown, not forgetting to stir all the time. At the end add paprika, black and allspice grains.

Cut the peeled, washed potatoes into thin strips and add to the semi-finished beans, let it boil for 20-30 minutes.

Marinated mushrooms fold to a sieve to drain the whole marinade, and if there are large individuals, then they must be cut.

Add vegetables, mushrooms, bay leaves, salt to taste to the potato pan and let it simmer for 10 minutes.

Dilute the toasted flour in 100 g of cold water, add it to the soup and let it boil for another 10 minutes.

Throw chopped greens into the soup, turn off the heat and let stand on the stove for 20 minutes (to saturate with taste).

Lenten white bean paste with mushrooms

The following recipe will be devoted to lean bean and mushroom paste. It is prepared very simply, turning out to be unusually nutritious and tasty. Such an appetizer will be very useful for children.

We will need:

• 2 tbsp. white boiled beans;
• 200 g of raw champignons;
• 2 onions;
• 20 ml of sunflower oil;
• 2 cloves of garlic;
• salt and pepper to taste.

Finely chop the onion, put in a preheated pan with butter and fry over low heat.

Wash the mushrooms, cut into small pieces and add to the onion. Salt the mixture and pepper, mix and simmer for 15 minutes.

Mix the prepared beans with onion-mushroom frying, simmer for 5 minutes and put in a blender. Using this device, we grind the mass to a uniform consistency. Lenten paste of beans and mushrooms is perfect for appetizers or toppings for tartlets.

Lean canned bean soup with pickled mushrooms

For vegetarians and believers who observe fasting, you can also offer to prepare lean soup from canned beans with mushrooms. Its preparation will require a minimum of time and effort, since the beans are already ready.

• 1 can of canned beans;
• 1 can of pickled mushrooms;
• 3 pcs. potatoes;
• 1 medium carrot;
• 2 pcs. onions;
• 3 cloves of garlic;
• a bunch of dill or parsley (you can all together);
• 30 ml of sunflower oil;
• salt to taste.

Peel and cut the potatoes into strips, put in boiling water and cook for 20 minutes.

Finely chop the onion and send to the pan for sautéing.

Peel, wash and grate carrots on a “Korean” grater. Put to the onion and fry until golden brown.

Beans from the jar, along with the liquid, pour into the potatoes, let it simmer for 10 minutes and add the onions and carrots.

Drain the mushrooms from the liquid and send to the soup. Let it boil for 15 minutes and add garlic crushed through a press. Mix well, turn off the heat and leave on the stove for 20 minutes.

After that, lean soup from canned beans with mushrooms can be poured into portioned plates and sprinkled with herbs.