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

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

Lean salad with mushrooms and two types of beans

Here's a recipe for a simple, lean mushroom and bean salad that can be made with two types of legumes.

This is a real find for those on a diet.

Ingredients:

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

Cut the champignons into small pieces and fry in sunflower oil for 15 minutes.

Add green beans to the mushrooms and fry for 5-7 minutes over low heat. It is better to stew frozen beans with mushrooms under a closed lid for 10 minutes.

Put the pre-boiled red beans to the green beans and simmer together for 5 minutes.

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

The salad can be served both warm and cold. And replace fresh mushrooms with pickled or even forest mushrooms, which will make the taste of the salad even more interesting.

Lean soup with beans and pickled mushrooms

Another dish that is good for fasting and dieting is lean soup with beans and mushrooms. In time, this dish is easy and simple to prepare.

For him we need:

• 300 g 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 and allspice pepper;
• 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 wheat flour in a dry frying pan until beige and cool.

Grate raw carrots on a "Korean" grater, and finely chop the onion. Combine vegetables and place in a hot skillet with butter. Fry together until golden brown, remembering to stir all the time. At the end add paprika, black and allspice seeds.

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

Throw the pickled mushrooms on a sieve to drain the entire marinade, and if there are large individuals, then they must be cut.

Add vegetables, mushrooms, bay leaf, salt to taste to the potato in a saucepan and let it boil over low heat for 10 minutes.

Dissolve the toasted flour in 100 g of cold water, add 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 the taste).

Lean white bean pate with mushrooms

The next recipe will focus on lean bean and mushroom pate. It is prepared very simply, it turns out to be unusually nutritious and tasty. This snack will be very useful for children.

We need:

• 2 tbsp. boiled white beans;
• 200 g raw mushrooms;
• 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 oil and fry over low heat.

Wash the mushrooms, cut into small pieces and add to the onion. Season with salt and pepper, stir and simmer for 15 minutes.

Mix the prepared beans with the onion and mushroom frying, simmer for 5 minutes and put in a blender. Using this device, grind the mass to a uniform consistency. Lean bean and mushroom pate is perfect for appetizers or filling for tartlets.

Lean canned bean soup with pickled mushrooms

For vegetarians and religious people who are fasting, you can also suggest making a lean soup with canned beans and 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 do it all together);
• 30 ml of sunflower oil;
• salt to taste.

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

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

Peel the carrots, wash and grate on a "Korean" grater. Add to the onion and fry until golden brown.

Pour the beans from the jar together with the liquid into the potatoes, let it boil over low heat 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, into it. Stir well, turn off the heat and leave on the stove for 20 minutes.

After that, the lean canned bean soup with mushrooms can be poured into portioned bowls and sprinkled with herbs.