beans It is a good source of vegetable protein, which accounts for about 22 percent. Its content (100g contains about 8.67g). It is low in calories (about 30 kcal per 100 grams). It contains a lot of fiber and few simple sugars. In addition to B vitamins, magnesium, phosphorous and vitamins. A, C, E, potassium, calcium and beta-carotene contain valuable antioxidants that protect against excess free radicals that accelerate the body’s aging process.
Why is it worth eating beans and other legumes?
Like many legumes, it can regulate insulin levels and lower blood pressure, and it also protects against type 2 diabetes and excess “bad” cholesterol. Although it has many advantages over the fatty lard that traditional lard is made from, it’s worth noting that excess can be difficult to digest (and also causes gas and gas).
If we do not overeat them, the beans will completely replace the lard, and in addition, they will quickly make us satiate and stop feeling hungry. How to make vegetable tallow substitute? Here’s the easiest recipe!
How do you make lard with apples and onions? A vegan and gluten-free recipe for a healthy snack
- Beans (you can use a ready-made package of about 2-3 cans or replace it with 2 cups of boiled dry beans, which must be soaked in cold water for 10 hours, then boiled and slightly seasoned with salt)
- 3 large onions, finely chopped
- 1 large apple, grated into small pieces
- 2 teaspoons of marjoram
- Salt and pepper to taste
- frying oil
We start with beans. If we use ready-made, from a can, we do not have to cook it (as in the case of dry cereal). Then, in a pan with a little vegetable oil, fry the onions, cut into small cubes and season to taste. Then grate the apple and add it to the fried onions.
Mix the drained or crushed beans into a puree with an ordinary fork (it is worth leaving a little liquid from the decoction). Then we combine all the ingredients together and mix until a homogeneous and smooth mass is obtained.
Finally, add a pinch of marjoram, salt, and pepper. If the fat is too dry, you can change its texture slightly by adding the rest of the beans (or the canned liquid).
Put the finished lard in a separate bowl (preferably a jar with a lid) and spread it on your favorite bread (preferably rye, multi-grain sourdough bread). It tastes best with low-salt cucumbers, vinegar-drenched cucumbers or pickled cucumbers. enjoy your meal!
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