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Buckwheat with beans in cream sauce

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Buckwheat with beans in cream sauce

Of course, this dish is very simple and nothing compared to the restaurant delights. But in the summer, especially outdoors when the plate stand does not want, and the fresh air and activity raise the appetite, such a simple but hearty meals come to the rescue. As with cereals, tea bags, HM "Mistral" their preparation even easier.


Cooking time20 minutes Number of servings2

Ingredients for Buckwheat with beans in cream sauce




Step-by-step instruction of cooking Buckwheat with beans in cream sauce


Step 1

These are the basic ingredients. 
The first thing we put water to buckwheat boiled and cut vegetables: onion dices, carrot slices. Once the water is boiling, salt it and drop the bags with buckwheat. 
And proceed to the vegetables.These are the basic ingredients.
The first thing we put water to buckwheat boiled and cut vegetables: onion dices, carrot slices. Once the water is boiling, salt it and drop the bags with buckwheat.
And proceed to the vegetables.


Step 2

In the pan heat the oil and on high heat fry the chopped onions for 1 minute.In the pan heat the oil and on high heat fry the chopped onions for 1 minute.


Step 3

Add chopped into slices carrot, salt and sugar and caramelizing vegetables for another 1 minute.Add chopped into slices carrot, salt and sugar and caramelizing vegetables for another 1 minute.


Step 4

Now all beans. You can use canned. But I always have pre cooked beans. I make a large batch, placing them in jars or bags and freeze. So they are always at hand. 
Add the beans to the vegetables and pour hot water to just cover the vegetables. 
Skovoroda cover with lid and simmer on medium heat for about 10 minutes.Now all beans. You can use canned. But I always have pre cooked beans. I make a large batch, placing them in jars or bags and freeze. So they are always at hand.
Add the beans to the vegetables and pour hot water to just cover the vegetables.
Skovoroda cover with lid and simmer on medium heat for about 10 minutes.


Step 5

While the vegetables stew in a separate bowl, mix sour cream and 1 tbsp flour. My sour cream was liquid. If the cream is thick, dilute with a little water or liquid from beans (if using canned). But then you must consider that it is already salty. In this case, salt for frying, you can not add or reduce the quantity.While the vegetables stew in a separate bowl, mix sour cream and 1 tbsp flour. My sour cream was liquid. If the cream is thick, dilute with a little water or liquid from beans (if using canned). But then you must consider that it is already salty. In this case, salt for frying, you can not add or reduce the quantity.



Step 6

To sour cream mixture add the spices. I in this dish love the rosemary. Nothing more use. In my opinion it has quite a strong flavor and needs no addition. I need just 1/4 tsp per given amount of ingredients.To sour cream mixture add the spices. I in this dish love the rosemary. Nothing more use. In my opinion it has quite a strong flavor and needs no addition. I need just 1/4 tsp per given amount of ingredients.


Step 7

Add sour cream mixture with spices to vegetables and simmer on medium heat under the lid for 5-7 minutes.Add sour cream mixture with spices to vegetables and simmer on medium heat under the lid for 5-7 minutes.


Step 8

Buckwheat TM "Mistral" cooked 20 minutes, and we were able to cook aromatic vegetables in a cream sauce. 
Take out the bags with buckwheat from the water, drain the water and lay the table.Buckwheat TM "Mistral" cooked 20 minutes, and we were able to cook aromatic vegetables in a cream sauce.
Take out the bags with buckwheat from the water, drain the water and lay the table.


Step 9

On a plate lay a fragrant crumbly buckwheat, and on top of vegetables in a cream sauce.On a plate lay a fragrant crumbly buckwheat, and on top of vegetables in a cream sauce.


Step 10

Bon appetit! Delicious, fast and easy!Bon appetit! Delicious, fast and easy!