Snacks

Lean sandwiches


Ingredients for Making Lean Sandwiches

  1. Beans (dried) 1 cup
  2. Onion 2 pieces
  3. 2 carrots
  4. Baguette or loaf 1 piece
  5. Ground black pepper to taste
  6. Salt to taste
  7. Refined vegetable oil 2-3 tablespoons
  8. Purified water as needed
  • Main ingredients: Beans, Onions
  • Serving 1 serving
  • World Cuisine

Inventory:

A glass (capacity 250 milliliters), a colander, a stove, a deep bowl, a deep pan (capacity 3 liters) - 2 pieces, a slotted spoon, a kitchen knife - 2 pieces, a cutting board - 2 pieces, a frying pan, a wooden or silicone kitchen spatula, a plastic wrap , stationary blender, salad bowl or large flat dish.

Cooking lean sandwiches:

Step 1: prepare the beans.


This paste can be prepared from any dried bean, first put it on the countertop, covered with a sheet of baking or parchment paper, and sort it out, removing any kind of rubbish, for example, pebbles or husks. Then we discard the grains in a colander and rinse thoroughly. After that, we move it into a deep bowl, fill it with about 2-3 glasses of purified water, tighten it with plastic wrap and leave it to stand in the refrigerator for 6, 8, but 12 hours is better.

Step 2: cook the beans.


After half a day, we again throw the beans into a colander, rinse, drop into a deep saucepan and fill with three glasses of purified water. After boiling, cook the beans until fully cooked, periodically using a slotted spoon to remove the white foam, and add 10 minutes before the end. This process will take from 50 minutes to 1.5-2 hours, it all depends on the variety, as well as the time of insisting this ingredient, to me one hour was enough. When the beans become soft, we discard it into the same colander installed on a clean saucepan and leave it in this form until use to cool slightly.

Step 3: prepare the vegetables.


We don’t lose a minute while the beans are boiled, with the help of a sharp kitchen knife, peel the desired vegetables. We rinse them under trickles of cold running water, dry with paper kitchen towels, take turns on a chopping board and chop, onion into cubes up to 1 centimeter in size, and chop the carrots on a medium grater.

Step 4: we pass the vegetables.


Next, put the pan on medium heat and pour two or three tablespoons of vegetable, better refined oil, into it. After a few minutes, dip the chopped onions into the preheated fat and pass it for 3-4 minutes to transparency, as well as light goldenness, periodically loosening with a wooden or silicone kitchen spatula.
When this vegetable reaches the desired state, add carrots to it and fry them together for about 5 minuteswithout forgetting to stir. As soon as they are browned, add a couple of tablespoons of purified water to the pan and simmer the dressing until soft, as well as complete evaporation of moisture. Then remove it from the stove and set aside, let it cool slightly or completely.

Step 5: prepare the bread.


While all the main components of the dish have cooled, we spread fresh French baguette on a clean board. Using a special corrugated knife, we cut the roll across the portioned slices thick from 1 to 1.5 centimeters. We cover them with paper kitchen towels so that they do not wind off, and move on.

Step 6: prepare a paste of beans and vegetables.


In a clean bowl of a stationary blender, drop the fried vegetables, that is, onions with carrots. We chop them to a porridge-like consistency at the highest speed, for about a minute.

Then we send the beans to the bowl with 2-3 tablespoons of the broth in which it was prepared, put some salt and black pepper in the same place and again grind everything at high speed into a smoothie without lumps.

We taste the resulting mass, if necessary, season it with an additional portion of spices, mix everything again and proceed to the next, final step.

Step 7: serve lean sandwiches.


Lenten sandwiches - a great snack to any table, which can be served in different ways. Some housewives put the resulting bean paste in a salad bowl, next put a bread box with sliced ​​baguette, saucer with chopped dill, parsley, cilantro or basil and lemon slices. Each guest, using a small table knife, independently prepares a sandwich for himself, crushes it with the right amount of greenery and pours it with citrus juice. Well, if you want to make it easier, immediately cook sandwiches, put them on a large flat dish, decorate with branches of greens if desired and serve to the table with any marinades or pickles. Any of the selected methods is good in its own way, so cook with love and enjoy delicious food even during Lent!
Enjoy your meal!

Recipe Tips:

- very often finely chopped greens of dill, parsley, cilantro or green onions are added to the bean paste itself, but in this case it is better to cook this mixture in small portions, because it will not be able to be stored in the refrigerator for a long time;

- sometimes beans are boiled with aromatic herbs and vegetables, after which they are removed and used to prepare other dishes, and legumes are used for their intended purpose;

- some housewives fried and stewed together with onions, as well as carrots, freshly chopped edible mushrooms;

- the simplest spices are indicated in the recipe, but their set can be varied, complementing with any ground spices that are suitable for vegetable dishes.