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Buckwheat with string beans

Buckwheat with Green Beans

Hearty homemade buckwheat with green beans! It comes out very filling, harmonious, and well-balanced! Serve it alongside any fresh salad or a plate of sliced fresh vegetables. A great dish for family meals — tasty and budget-friendly!

MariaS

Recipe author

Composition / ingredients

Servings:

Buckwheat

180

Green beans

220

Carrots

Onion

Water

400

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 3 g

Fats 20 % 4 g

Carbohydrates 65 % 13 g

97 kcal

GI: 15 / 85 / 0

Cooking method

Cooking time: 45 min

Step 1:

Gather the ingredients for buckwheat with green beans. You'll need: buckwheat, onion, carrots, green beans (fresh or frozen), salt, ground black pepper, vegetable oil, and water for cooking the buckwheat.
Step 2:

Peel the onion and cut it into small cubes. Wash, peel, and cut the carrots into thin strips. Heat the vegetable oil in a skillet, add the chopped vegetables, and fry over medium heat until the carrots are soft and the onion is translucent.
Step 3:

Add the green beans to the sautéed vegetables in the skillet. There's no need to thaw them first. Fry everything together briefly, stirring often.
Step 4:

Season the vegetables with salt and pepper, stir, and cover the skillet. Simmer the vegetables over low heat until the beans are fully cooked (about 15–20 minutes). The green beans should become completely tender.
Step 5:

Rinse the buckwheat thoroughly, put it in a heavy-bottomed pot, add the water, and add salt (you can also add a small pinch of sugar to balance the flavor). Set it over the heat, bring it to a boil, skim off the foam, and cook over the lowest heat for about 15–20 minutes, until the buckwheat is fully cooked.
Step 6:

Combine and mix the cooked buckwheat with the vegetable mixture from the skillet. The dish is ready! Serve buckwheat with green beans hot. Ideally it should be freshly made; if needed, reheat cooled buckwheat. Enjoy!

Along with the onion and carrots, you can also sauté plenty of sweet bell pepper of any color and variety. Rinse the pepper, remove the core, and cut the flesh into strips or cubes, then add it to the skillet with the carrots and onion. As it simmers with the beans you add later, the pepper will soften.
For tips on choosing the perfect pot for soup, porridge, or pickling cucumbers, see the article on pots.
For all the secrets of cooking buckwheat and how to choose it for the best results, see the article "Everyday buckwheat: do we really know all about it?"
Important! The wrong skillet can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read here.