Для салатов и начинок. Как быстро сварить фасоль / How to quickly cook beans
Для салатов и начинок. Как быстро сварить фасоль / How to quickly cook beans is a easy Ukrainian recipe that serves 4. 130 calories per serving. Recipe by Выпечка и кулинария. on YouTube.
Prep: 10 min | Cook: 58 min | Total: 1 hr 18 min
Cost: $3.84 total, $0.96 per serving
Ingredients
- 1 cup Dry Beans (rinsed and drained; any white or brown bean variety)
- 4 cups Water (cold water for first soak, enough to fully cover beans)
- 4 cups Water (fresh cold water for second boil)
- 1 medium Onion (diced)
- 1 medium Carrot (grated or finely diced)
- 1 tablespoon Vegetable Oil (for sautéing onion and carrot)
- 1 teaspoon Salt (or to taste)
- 0.5 teaspoon Black Pepper (or to taste)
Instructions
Rinse Beans
Place the dry beans in a colander and rinse under cold running water, discarding any debris or broken beans.
Time: PT2M
Hot Soak – First Boil
Transfer the rinsed beans to a large pot, add 4 cups of cold water, and bring to a boil over medium heat.
Time: PT5M
Temperature: medium
Gentle Simmer
Once boiling, reduce the heat to low and let the beans simmer gently for 3 minutes.
Time: PT3M
Temperature: low
Rest Under Cover
Turn off the heat, cover the pot with a lid, and let the beans sit for 30 minutes.
Time: PT30M
Drain First Water
After the 30‑minute rest, carefully pour off the water using a colander.
Time: PT2M
Second Boil
Return the beans to the pot, add fresh 4 cups of cold water, and bring to a boil again over medium heat.
Time: PT5M
Temperature: medium
Cook Until Tender
Reduce to a low simmer and cook for 15 minutes, checking with a fork for tenderness. For a filling, add an extra 2 minutes.
Time: PT15M
Temperature: low
Final Drain
Drain the cooked beans in a colander and set aside.
Time: PT2M
Sauté Onion and Carrot (Optional)
Heat 1 tbsp vegetable oil in a skillet over medium‑high heat. Add diced onion and sauté 3 minutes, then add grated carrot and cook another 2 minutes.
Time: PT5M
Temperature: medium-high
Season and Combine
Mix the sautéed vegetables with the beans, season with salt and pepper, and toss gently.
Time: PT2M
Nutrition Facts
- Calories
- 130
- Protein
- 8 g
- Carbohydrates
- 22 g
- Fat
- 0.5 g
- Fiber
- 6 g
Dietary info: Vegetarian, Vegan, Gluten-Free, Low-Fat
Allergens: None
Ingredient Substitutions
- Instead of Dry Beans: canned beans (drained, rinsed), different bean varieties
- Instead of Onion: shallot, leek
- Instead of Carrot: parsnip, sweet potato (small dice)
- Instead of Vegetable Oil: olive oil, butter
- Instead of Salt: sea salt, kosher salt
- Instead of Black Pepper: white pepper, paprika
Equipment Needed
- Large Pot
- Colander
- Cutting Board
- Chef's Knife
- Spoon or Ladle
- Skillet (optional)
- Mixing Bowl (optional)
Critical Steps — Do Not Skip
- Hot‑soak method (first boil, 3‑minute simmer, 30‑minute rest)
- Checking bean tenderness with a fork
- Avoiding a vigorous boil to keep beans intact
Chef Tips from the Video
- Add a bay leaf or a clove of garlic to the boiling water for subtle flavor.
- For even faster results, a pressure cooker can replace the hot‑soak step (10 minutes at high pressure).
- Rinse beans after soaking to remove any foam that can cause indigestion.
Troubleshooting
Beans are still hard after the cooking time.
Continue simmering in small increments of 5 minutes, checking with a fork each time. Older beans may need extra time.
Beans become mushy or start to break apart.
Reduce simmer time and keep the heat low. Remove the pot from heat as soon as the beans are fork‑tender.
Water boils over during the first or second boil.
Use a larger pot or lower the heat as soon as a rapid boil starts; a gentle simmer is sufficient.
Storage
Refrigerator: Store cooked beans in an airtight container for 3–4 days.
Freezer: Freeze in portioned bags for up to 3 months; thaw before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the beans a day ahead and store them refrigerated; reheat gently in a pan with a splash of water.
- Sautéed onion and carrot can be prepared up to 2 days in advance.
Frequently Asked Questions
What is the cultural significance of beans in Ukrainian cuisine?
Beans have long been a staple in Ukrainian peasant cooking, providing affordable protein and serving as the base for salads, soups, and traditional fillings for pastries like pirozhki.
What traditional Ukrainian dishes use cooked beans as a main ingredient?
Classic Ukrainian dishes such as 'Kholodnyk' (cold beet soup with beans), bean salads for festive tables, and bean‑filled fried buns (pirozhky) often rely on cooked beans prepared in a similar way.
Are there regional variations of bean preparation within Ukraine?
Yes. In western Ukraine, beans are sometimes cooked with smoked pork or mushrooms, while in central regions they are often mixed with carrots and onions for a simple salad. The hot‑soak method is common across the country for speed.
During which Ukrainian celebrations are bean dishes traditionally served?
Beans appear on the tables for Maslenitsa (Butter Week) and during harvest festivals, where hearty bean salads accompany meat dishes and bread.
How does this quick boiled beans recipe fit into the broader Ukrainian culinary tradition?
The recipe reflects the Ukrainian emphasis on simple, nourishing foods that can be prepared quickly for everyday meals while still allowing for festive variations with added herbs or smoked meats.
What are the authentic traditional ingredients for Ukrainian bean salads versus acceptable modern substitutes?
Traditional ingredients include boiled beans, diced carrots, onions, sunflower oil, and sometimes pickles. Modern cooks may substitute olive oil, add bell peppers, or use canned beans for convenience.
What other Ukrainian side dishes pair well with these quick boiled beans?
They pair nicely with borscht, varenyky (dumplings), rye bread, and grilled sausages, creating a balanced meal of protein, carbs, and vegetables.
What are the most common mistakes to avoid when making quick boiled beans?
Common errors include letting the water boil vigorously, which can split the beans, and under‑cooking, leaving them hard. Also, forgetting the 30‑minute rest can result in uneven softness.
How do I know when the beans are done cooking in this recipe?
Test a bean with a fork; it should crush easily but still hold its shape. For fillings, the bean should be just soft enough to mash slightly with the fork.
What does the YouTube channel Выпечка и кулинария specialize in?
The YouTube channel Выпечка и кулинария focuses on home‑cooking tutorials, especially baking, traditional Eastern European recipes, and quick everyday meals for busy cooks.
Last updated: August 31, 2026
