The beans are dark red. Dark red kidney beans

Beans is a genus of plants in the legume family.

Receptacle with cup-shaped disc. The wings of the moth corolla are more or less fused with the boat, the long pinwheel of which, as well as the stamens and the style, are spirally twisted. The bean is bivalve, between the seeds with incomplete septa of spongy tissue. Herbaceous plants, often annuals, mostly climbing, with feathery leaves. Leaflets 3, very rarely 1. Both the entire leaf and each leaflet are provided with stipules. Flowers in axillary racemes.

The chemical composition of beans. Beans contain up to 25% protein, which in its nutritional value superior to many types of meat. Besides, bean protein absorbed by 70-80%. Beans contain potassium, calcium, sulfur, magnesium, phosphorus, iron, vitamins B1, B2, B3, B6,,, and PP, as well as essential amino acids. The seeds are rich in legumin and starch.

For more than 7000 years, the history of cultivation of one of the oldest cultivated plants on the planet - beans has been cultivated. Currently, this vegetable crop ranks second among legumes in the world after soybeans. It is widespread in France and England, Germany and China, Brazil, Mexico.

Beans came to Russia relatively recently - in the 16th century - from Turkey and France. At first she was called beans and grown only for ornamental purposes. Like a bean vegetable began to be cultivated in the 18th century. In recent years, beans have become increasingly popular in central Russia and even in the north-west of the country.

The use and consumption of beans. Beans are a high-protein food crop. They are eaten mainly in the form of soup, as well as in boiled as a side dish for second courses, as well as flour, from which a variety of confectionery. They are well digested and absorbed by the body, have pleasant taste. Often bean seeds canned with various additives. Such canned food is eaten directly cold or heated, or boiled from them. tasty soup. It should be remembered that some bean seeds are slightly poisonous when raw. People who eat raw food should not forget this. Sugar or vegetable varieties of beans designed to eat the whole bean with shells and seeds. They are used for cooking soup, and for long-term storage and use in winter conditions - canned. Harvest beans of sugar varieties unripe, when they have not yet coarsened.

String beans are the greatest source of protein. The quality of bean proteins is similar to animal proteins, which makes beans the most valuable product in places of insufficient consumption of meat and indispensable for vegetarians.

Any beans, except mung beans, must be thermally processed. The point is that in raw beans contains substances glycoside phasin and phaseolunatin, which can cause serious poisoning. Harmful substances are easily destroyed by long soaking and strong heating. Therefore, the beans are soaked for several hours (at least 5), drained and boiled in fresh water. Soaking is also useful in that bean oligosaccharides, which are not digested by the human body, dissolve in water, causing the formation of gases and greatly complicating digestion. In addition, when soaking, the beans soften and gain their original weight. It is very important to observe when heated stably high temperature. Some types of dishes, especially for slow cooking, in which a temperature of about 75 degrees is maintained, are dangerous due to insufficient heating of the beans, the toxic substances in which will not be destroyed, but, on the contrary, will increase several times over. Particularly insidious in this respect Red beans and white common beans. green beans simply boil and, draining the water, fry in oil over a medium flame.

Beans and other dry legumes require pre-soak in water at room temperature. This process saturates them with water, which contributes to their more even cooking. Before soaking beans, sort them out to weed out beans that have changed color or shape, as well as foreign debris. Depending on how much time allows you, choose one of the following soaking methods:

Slow soaking beans: put 500 grams of beans in a saucepan and pour 2.5 liters of water. Cover and refrigerate for 6-8 hours.

Hot soaking beans: Pour 2.5 liters of water into a saucepan and bring to a boil. Add 500 grams of dry beans and leave to boil for 2-3 minutes. Remove from heat, cover tightly and leave at room temperature for 2-3 hours.

Quick soak beans: Pour 2.5 liters of water into a saucepan and bring to a boil. Add 500 grams of dry beans and leave to boil for 2-3 minutes. Remove from heat, cover tightly and leave at room temperature for 1 hour.

Soaking beans to minimize gas formation: Pour 2.5 liters of water into a saucepan and bring to a boil. Add 500 grams of dry beans and leave to boil for 2-3 minutes. Remove from stove, cover and leave overnight at room temperature. The next day, 75 to 90 percent of the indigestible sugars that lead to gas will dissolve in the water.

After soaking, rinse the beans and place them in a pot. Fill the beans with water, the volume of which should be three times the volume of the beans. Add seasonings to taste. Bring the water to a boil. Lower the heat and leave to simmer over low heat without closing the lid. Stir occasionally and cook until the beans are soft. Cooking time depends on the type of bean, but you can start checking after 45 minutes (most types of beans boil for an hour and a half). Add more water if the water no longer covers the beans.

Add salt and acidic ingredients such as vinegar, tomatoes, or juice at the end of the cooking process when the beans are soft. If these ingredients are added too early, they can slow down the cooking process.

The beans are ready when they can be easily crushed between two fingers or with a fork.

To freeze beans for later use, place cooked beans in cold water and keep it there until it cools down. Then drain the water and freeze plastic container or small package.

From 500 grams of dry beans, 5 to 6 cups of boiled beans are obtained. From 450 gram jar beans makes about 1 ½ cups cooked beans.

There are different types and varieties of beans, here is some of them:

mature beans.

If the beans are left to ripen quietly in the garden, then the pods will eventually dry out and open, releasing the ripened grains that have gained strength. It is no longer possible to eat such beans raw - it will have to be soaked and boiled for quite a long time. However, it's worth it: hard, smooth, multi-colored beans contain a lot of protein (24-26 percent), which is similar in composition to an animal, but much easier to digest. This is probably why beans are one of the main ingredients. vegetarian cuisine. In addition, mature beans can be sprouted.

Adzuki beans.

Adzuki beans are one of the most popular legumes in Japan. Since it is completely unique to legumes sweet taste and aroma, in the East they prepare sweets, pastry fillings, desserts, sweet soups from it. AT North America and Europe adzuki love for relatively a short time cooking (it does not need to be soaked and it is cooked for about 40 minutes). Adzuki can also be sprouted and used for cooking vitamin salads. In the east, it is mainly used to make sweets (anmitsu, taiyaki, daifuku), mixed in various proportions with sugar, water, starch, vegetable gums, etc. The most famous traditional sweet dish in Japan is wagashi, rice balls stuffed with bean paste, garnished with lightly salted sakura leaves. Likewise in Japanese and Chinese cuisines it is used in rice dishes.

Anasazi beans.

Used in the Mexican dish refried beans (overcooked and crushed boiled beans) and in South American dishes, especially in soups.

White beans.

White beans are considered universal: they are medium in size, oval in shape and fairly neutral in taste. Before cooking, it must be soaked overnight and then boiled for an hour and a half. From white beans, a gentle, homogeneous puree is obtained, which, in different traditions used in different ways. For example, in Italy it is added to thick potato soups with greens; put in pasta, in Armenia - seasoned with crushed almonds with raisins and baked in the oven. Especially widely white beans used in Mediterranean cuisine.

White beans Navi.

Navi - also called Boston Bean or Yankee Bean, this is the most "American" bean. In the US, it is in any grocery store, Americans even grow it in their gardens. Navy is sold both in dry and in canned and is part of many American dishes. It is loved for its versatility, mild flavor and fairly short cooking time.

Navy beans - milky white small pea beans. It has a delicate taste and a dense texture. Compared to other types of beans, it takes less time to cook (up to 45 minutes). The aroma of Navi beans is quite mild. Many classic American bean dishes are made from Navi beans.

Red kidney beans.

Red kidney beans shaped like a kidney. It goes well with spicy tomato sauces, onion, garlic and rosemary . Kidni is one of the main ingredients of many Creole and mexican food. The red variegated Kidni bean is so widespread in the world that it is difficult to say where exactly it originated and in what dishes it has long been used. Now it is grown almost everywhere where beans are grown.But this type of bean has one insidious feature: raw grains contain toxic substances, so it cannot be germinated, and before cooking it should be soaked for at least 8 hours, be sure to drain the water and only then cook until cooked for at least an hour. Used in stews, bean salads, chili and bean-based Cajun dishes.

Lima beans.

Lima beans are very unusual both externally and in their taste properties. Looking at it, you can see rays spreading over the shell, giving it a resemblance to sea ​​shell. It is quite large, it is white, black, red, and also spotted. For a pleasant creamy taste it is also called "oil". Very good lima in thick tomato soups with fragrant herbs. But it needs to be soaked for a long time - at least 12 hours, and then boiled - usually a little over an hour. Used in sacotash, casseroles, soups and salads.

Pinto bean, variegated bean.

The pinto, or variegated bean, is medium in size, oval, has a pale pink color and is speckled with brown-red strokes. This bean comes from Spain and is valued in all Spanish-speaking countries. Pinto is especially popular in the USA and Latin America. It is valuable in the preparation of stews. Soups are prepared from it, it is fried, mashed into a puree, which is then fried with spices; in Latin America, it is used to make chili (a dish of beans, beef, onions, tomatoes, garlic, sweet, hot, and black peppers). Like many other types of beans, pinto must be soaked for 8-10 hours before cooking and only then boiled for an hour and a half.

Flagiole, green beans.

Flajoules are unripe kidney beans, white or pale green, very popular in France. Due to its color and delicate taste, they have taken a place in the white bean family, but they still taste more like fresh beans, and retain their shape during cooking. It boils pretty quickly, goes well with mint and chervil. Flajoules are served mainly as a side dish for baked meat (in France, as a rule, with leg of lamb) or cold - with olive oil and lemon.

Black beans.

Black beans are small, oval-shaped black beans. Black beans have an earthy, sweet flavor with a hint of mushrooms. This type of bean is widely distributed in South and Central America, and is also popular in China. It is usually prepared with big amount onion, garlic and cayenne pepper. Soak it for 6-7 hours, and then boil it for an hour. They eat black beans with rice and meat, flavored with onions, garlic, cumin and oregano. Black beans are the main ingredient in many Mexican, Latin American and Caribbean soups and side dishes. In Mexico, it is most often not soaked, but boiled for a very long time and patiently, adding at the end pre-fried on open fire onion and garlic. Used in soups, stews, chili, rice dishes. pepper, garam masala, ginger, turmeric, coriander and served with mint chutney and onion salad. Used in salads, casseroles, fritters, pies, curries and South American cuisine.

Useful properties of beans. Even in ancient times, beans were used to treat tuberculosis, diabetes, arrhythmia, atherosclerosis, rheumatism, chronic pancreatitis, ulcers, gastritis with low acidity, etc. Beans are also used in diet food with kidney disease, heart failure, obesity. In addition, beans are known for their diuretic, antipyretic, wound healing and antibacterial effects.

In addition, the benefits of beans are that they; enhances the secretion of gastric juice, has a calming effect, normalizes salt metabolism in tissues and organs, stimulates the genitourinary system, helps fight the formation of tartar.

Of course, like any other product, beans have a number of contraindications. With caution, it must be eaten with gout and nephritis, cholecystitis and colitis, ulcers and gastritis. Older people are also advised to reduce the amount of beans consumed, but it is not necessary to completely exclude them from the diet.

More than two hundred and fifty types of beans are known - plants differ in both life span and external characteristics. Many varieties of this vegetable crop All of them are of great economic importance.

Beans: types and varieties

American and Asian species have become widespread. The former have long flat beans, while the latter form cylindrical, small blades. The most commonly grown varieties of the American variety of beans.

The shape of the plants is different - they can be:

- bush (45-50 cm in height);
- semi-curly (stem length - up to 2 m);
- curly (the length of the plant reaches 5 m).

Varieties with beans of different sizes (5-15 cm) and with a different number of seeds have been bred. The color of the bean wings is different - they can be painted yellow, green, brown. Seeds are white, cream, greenish, red, brown, black. The color of the grains can be monophonic or variegated.

The size of the seeds also varies. Beans are:

- small seeds;
- medium seed;
- large-seeded.

According to the taste and structure of the beans, plants can be divided into:

- semi-sugar;
- sugar or asparagus;
- grain (husking).

The main difference is the absence of a wax layer on the valves in sugar varieties. In grain varieties, it is present, and in semi-sugar varieties, it appears late or is weakly expressed. Many sugar varieties do not have hard fibers on the wings of beans, which is a big plus.

Varieties of beans by maturity

Early and mid-early varieties of beans produce a crop 65-75 days after emergence, mid-season and mid-late - after 75-100 days. For maturation late varieties takes over 100 days.

Representatives of early and mid-early varieties:

golden nectar
flat long
Belozernaya 361
Saxa 615
Homestead
Shahinya
Caramel

Variety Caramel: description of beans

This bushy variety of sugar bean forms long beans. They are devoid of hard fibers. The taste of the seeds is sweet. The variety has good resistance to major diseases of legumes.

Average ripening beans are represented by varieties:

Bush without fiber B-85
Moscow white
Zelenostruchnaya B-556
golden mountain B-632
Wide 92
patio
Motol white
Anniversary 287
fiery red
purple
Winner

Description of the variety Winner

Variety Winner belongs to the category of climbing plants. These beans are very decorative and are often used as hedges. The yield is high. The beans are flat, long (up to 30 cm). The seeds have a pleasant taste.

Late and mid-late bean varieties:

Handsome Yas
Blue Hilda
Queen Neckar

Asparagus beans: varieties

Unlike grain varieties, this type of bean is consumed together with wings devoid of wax coating (without waiting for full ripening). The color, shape and size of the beans are different. The best varieties asparagus beans:

royal purple pod
deer king
Gina asparagus
Fana
Panther
Indiana
Pensil Pod
Purple Queen
Olga
paloma scuba
Bergold

Description of the variety of asparagus beans Panther

This bush bean variety gives good yields. The ripening period is medium late. The plant forms long yellow pods. Inside are white sweet seeds.

Curly beans: varieties

Curly bean varieties have certain advantages, they are:

- unpretentious;
- grow rapidly, braiding vertical surfaces;
- are a decoration of the site (not only foliage and flowers look beautiful, but also pods of different colors and shapes);
- give a crop of useful beans.

The most famous varieties:

Violet
purple queen
Gerda
Lambada
golden nectar
Mauritanian
Fatima
Winner
golden neck
Turk

Description of the variety of curly beans Purple Queen

The variety is characterized by good yield. Ripening time is average. The beans are quite long (about 15 cm). They are painted dark purple. Seeds are glossy, purple. The taste of beans is delicious. The variety is resistant to diseases and low temperatures.

Bush beans: varieties

Varieties of bush beans received most widespread. This category includes:

deer king
Fana
royal purple pod
Caramel
Oil King
Indiana

Variety Oil King: description of bush beans

This shrub variety has early dates maturation. The height of the stems does not exceed 25 cm. The wings of the beans are painted in yellow. The taste of beans of this variety is delicious, the beans are devoid of a wax layer and hard fibers.

Red beans: varieties

Red beans contain toxic substances that are destroyed after heat treatment (beans should be cooked for at least 10 minutes). The most popular varieties:

early ripening
Tashkent
Medium red
tomato
adzuki
Ethiopian
Kidney

White beans: varieties

White beans are the most popular in our country. The most productive varieties with good taste characteristics:

Chali
Black eye (a black dot is present on the white seed)
Navy
White flat
Lotus
white mares
Belozerka

Black beans: varieties

Varieties of black beans are presented in a slightly smaller assortment. The most famous:

Variety Kidney ( characteristics: bread aroma and slight bitterness against the background of sweetness)
Preto (characteristics: berry flavor and sweet taste with a slight hint of bitterness)

Grain beans: varieties

The most interesting varieties of grain (shelling) beans:

chocolate girl
Ballad
hostess dream
Ruby
Golden
Gribovskaya-92

All varieties of hulled beans are used to produce grain - the shells have a hard waxy layer.

Varieties of large beans

Large beans are represented by many varieties. The most popular are:

Baby Lima (these beans have a creamy taste)
Anniversary
Moscow white
Gardener (curly beans with large beans)
North Star (very productive variety with large beans)
Pink (beans with large beans, color - marbled)

Varieties for Siberia are also suitable for cultivation in the non-chernozem zone and in the Far East. This category includes:

Sugar variety Green-stringed-517
Semi-sugar variety Moscow white green-pod-556
Bush peeling variety Early maturing
Severnaya Zvezda 690 (bush peeling variety)
Semi-sugar variety Gribovskaya-92
Triumph Sugar 764 (sugar bush variety)
Siberian size (curly beans, plant height - about a meter)
Yunnan
Saks without fiber-615
Generous

In warm southern regions cultivated varieties:

Yubileinaya-287
Rachel
Creole
Antoshka
Glowworm
Lika
Ol-tyn

The best bean varieties for middle lane Russia:

Fantasy
Sakfit
Welt
Martin
Contender
Borlotto

Description of the bean variety Swallow

Swallow is one of the most popular shelling varieties of beans. The average size of the beans is 12-15 cm. The ripening period is average. White grains are decorated with a pattern in the form of a swallow outline (this is where the name of the variety originates). The variety is unpretentious, high-yielding. The grains have excellent taste characteristics.

Varieties of beans delight with variety - you can choose plants that perfectly meet all the necessary requirements.

Hello everyone, friends!

Let's talk about beans today. Namely, about beans kidni. It has a dark red color and is famous for its useful properties for health. The homeland of this bean is South America, and to be more precise, Peru, although Brazil is now the leader in exports. By appearance Kidni resembles a human kidney.

Culinaries widely use it for making soups, salads and as an addition to many dishes. But what do we know about her? In this article, I propose to learn about the composition of beans, how it is useful for humans, what side effects it has and how to cook it properly.

Kidney - real treasure vegetable protein, an organic compound that helps build muscle mass. Beans also contain fiber, which is responsible for healthy digestion and is the prevention of serious diseases of the gastrointestinal tract.

The calorie content of purple beans per 100 g is about 127 kilocalories. Beans are rich in vitamins A, C, D, B6 and B12. It contains polyunsaturated and monounsaturated fatty acids.

Among the microelements in kidni you can find a large number of:

• potassium;
• gland;
• calcium;
• copper:
• manganese;
• magnesium.

Beneficial features

Now let's see how kidni affects human body. First, let's look at its positive aspects.

1. Diabetes treatment.

Kidni beans regulate blood glucose much better than many other starchy foods. The protein in beans also contributes to this. Scientists have found that combining these beans with rice can lower high blood sugar.

Beans are considered slow carbs, which means they are slowly broken down and absorbed into the body without causing sudden spikes in glucose levels. All this is due to the content of a variety of soluble and insoluble fibers in the kidneys.




The latter also reduce the level of bad cholesterol. After all, fluctuations in this indicator are another problem for diabetics. Due to the low glycemic index, these beans can become great addition to a diabetic diet.

2. Heart protection.

Scientists have found that the consumption of legumes, including kidney, lowers the chances of developing heart disease. Through scientific research, beans have been proven to reduce bad cholesterol and increase good cholesterol. All this is achieved due to the presence of soluble fiber in it.

In addition, kidni contains potassium, an important trace element that regulates blood pressure. This mineral is very important for our body, as most of the processed foods we consume contain very small amounts of it, which causes deficiency.

3. Cancer prevention.

Kidney is rich in antioxidants that actively fight cancer. In particular, dietary fiber helps prevent the formation of tumors in organs. digestive system. A large number of flavonols, lignans and saponins contained in these beans are beneficial for cancer patients.

4. Slimming.

Scientific experiments have proven that the presence of fiber in beans has a positive effect on body weight. Kidneys are a very satisfying food, as they contain a lot of protein, which is more saturated than carbohydrates. In addition, beans secrete special alpha-amylase inhibitors that prevent the absorption and breakdown of starch, and as a result, lose extra pounds.

5. Strengthening of the bone apparatus.

Calcium and magnesium contained in the kidney helps to strengthen bones and serves as a prevention of osteoporosis. And vitamin B9 in beans supports joint health, thereby providing a reduced risk of bone diseases, including bone softening. Due to the protein content, kidney beans are also useful for patients diagnosed with gout.

6. Vegetable for children.




Kidney has a rich nutritional profile that helps children grow and develop optimally. Due to the presence of calcium and potassium, the bones of children become stronger. Vitamin B9 in beans plays an important role in the development of mental abilities in a child.

7. Building muscle mass.

Since kidney beans contain carbohydrates, they provide sustainable energy for physical activity. But the beans should be consumed during the main meals, and not immediately after a workout, as this is not the best option.

The protein present in beans provides the body with all the beneficial amino acids. It helps to gain muscle mass without being deposited in the human body as fat. Kidney is quite high in calories, and this is an advantage for bodybuilders.

8. Help for pregnant women.

Most importantly, it contains a sufficient proportion of proteins, fiber, iron and antioxidants, which is necessary during pregnancy. At this time, women should make up for the lack of iron in order to produce enough hemoglobin. Folic acid along with this trace element contributes to the proper development of the child's brain.

Fiber helps to normalize the functioning of the digestive tract in expectant mothers. During pregnancy, hormones work in a completely different mode and can lead to constipation. Optimal quantity dietary fiber will help avoid such problems.

Harm and side effects




Even though kidney beans have many health benefits, that doesn't mean they don't have any. side effects. Something to keep in mind.

• Hemagglutinin poisoning.

These beans contain hemagglutinin, a substance that causes erythrocytes to stick together. Excess levels of this compound commonly cause diarrhea, nausea, abdominal pain, and vomiting. But the danger lies only in raw beans, after heat treatment the substance becomes inactive.

• Digestive problems.

Bloating, diarrhea, cramps can occur only when overuse throw. Therefore, do not abuse this product.

• Development of cancer.

It is also associated with excessive consumption of beans. A large number of folic acid can provoke the formation of cancerous tumors. Scientific studies have shown that subjects taking 800 mcg of vitamin B9 had a high chance of developing cancer.

• Damage to important organs.

Although the iron in the diet is beneficial for the body, its excess can lead to disorders in the functioning of the heart and brain.

Soaking, preparation and storage

Kidni beans can be found both dried and canned. At the same time, the color dried beans after cooking, it always has a lighter color, closer to pink. To get rid of harmful toxic substances, dried kidneys must be soaked.

It can be done 2 ways:

• Long.

We take 10 cups of water for 450 g of beans. You can take another ratio, but the proportion should be kept. Soak the beans in a large saucepan overnight at room temperature. This process speeds up the cooking time and makes the food easier to digest. As soon as the beans absorb moisture, they will increase in size.

• Fast.

Place the beans in a saucepan and cover with water. Bring the beans to a boil and wait another 3 minutes, then remove from heat. The beans will expand so make sure you add enough water to cover them. After soaking by any method, drain the water and rinse the throws.

Now we go directly to cooking.

1. We place the beans in a large saucepan and again pour the same amount of new water. If desired, add salt, about 1 tbsp. for 10 cups of water. We put on the stove and bring to a boil, then reduce the heat and cook for another 45 minutes. I recommend stirring the beans throughout the cooking process so that the beans at the bottom of the pan are not too soft.
2. Once the beans are cooked, drain them into a colander.
3. If you want to freeze the beans, then let them cool first, this can be speeded up by rinsing them cold water. We shift the pickles into sealed bags and put them in the refrigerator. AT freezer they can be stored for up to 6 months.
4. When you want to use beans in various recipes, defrost them. Kidneys can be reheated without any problems, added to soups and stews.

I found on u-tube interesting recipe bean curry.

That's actually all I wanted to tell you about kidni. Be sure to try it, it is very tender and soft. By the way, beans go well with rice. Eat beans in moderation, try new foods, and take care of your health.

Bon appetit! See you!

Easy Kidney Bean Salad Recipe home cooking step by step with photo. Easy to cook at home in 15 minutes. Contains only 295 kilocalories.

• Preparation time: 14 minutes
• Time for preparing: 15 minutes
• Amount of calories: 295 kilocalories
• Servings: 2 servings

• Complexity: Easy Recipe
• National cuisine: home kitchen
• Dish type: Salads

Ingredients for two servings

• Beans ("Kidni" TM "Mistral") - 0.5 stack.
• Tomato - 1 pc.
• Onion - 1 pc.
• Green olives - 2 tbsp. l.
• Garlic - 2 tooth.
• Olive oil - 2 tbsp. l.
• Brown sugar - 1 tsp
• Lemon
• Greens

Step by step cooking

1. We prepare products.
2. Pour the beans into a cup, fill with cold water and leave overnight. Drain the water in the morning and wash the beans. Fill with water and cook according to package instructions. (I usually boil the whole package at once and then freeze the cooked beans in portions. That is why I indicated the cooking time for the salad - 15 minutes, because I used already boiled beans.)
3. We cut the tomatoes into cubes, onions into small cubes, olives - arbitrarily (I cut them smaller). Finely chop the herbs and garlic.
4. Pour 1 tbsp into the pan. l. olive oil, add 1 tsp. brown sugar. Add the onion and garlic to this mixture and sauté for 3-5 minutes. Cool down.
5. In a bowl, mix 1 tbsp. l. olive oil, 1 tbsp. l. lemon juice, a pinch of salt and red ground pepper(on the tip of a knife). The gas station is ready.
6. In a working cup, lay out 0.5 tbsp. boiled beans, tomatoes, olives, fried onions and garlic, herbs. Adding a consignment. We mix everything well.
7. Serve our salad with greens.

Bon appetit!