Bean Recipes

Lentil Chowder


2 liters of water

200 grams of lentils

1 onion,

1 carrot,

5-6 potatoes

allspice peas,

Bay leaf.


Rinse lentils and pour into a saucepan with cold water. While the water is boiling, chop the onion, carrot, and potato. Then add vegetables to the pan, salt, and cook for 15-20 minutes. A few minutes before the end of cooking, add spices. Give the pot a little sweat so that the appetizing flavor is ripe.

Heroic cutlets

Photo by Karolina Kołodziejczak on Unsplash


100-200 g of red lentils

1 clove garlic,

1 red pepper,

1 onion.


Cook lentils in a little water. Add uncut and onion, grated garlic, and sliced ​​red pepper into the puree. Refrigerate and mash the patties, roll them into flour and fry to brown color on both sides.

Bean Cake

Image by LidiaSt from Pixabay


(for the dough)

2 cups of white beans,

2 cups of sugar,

7 eggs

1 tbsp. ground crackers,

6 walnuts.

for cream:

0.5 cups of sugar,

1/3 cups milk

150 grams of butter,

1 tbsp. starch.


Mince the soaked beans for the night in a meat grinder. Separate the yolks from the whites and rub with sugar, whip the whites separately. Mix the bean mass with the yolks, grated breadcrumbs, salt and carefully add proteins. Put the prepared mass in a greased form and bake for 45 minutes. Cold cake cut into 2 parts, brush with cream. For cream, boil half of the milk with sugar, and the rest dissolve the starch and gently pour into the boiling mass, stirring so that the starch does not brew into pieces. Boil the mixture for a few minutes, remove from the heat, cool, and then whisk with softened butter. Pour icing over the cake.

Bean Pate

Image by Samir Biscevic from Pixabay


1 cup of beans,

1 / 2-1 cup of walnuts,

1 onion,

1-2 tablespoons 9% vinegar,

2 tbsp. butter,

1 bunch parsley,

salt, spices to taste,

vegetable oil for onion roasting.


Soak the beans at night, boil and mince with walnuts, pre-roasted in a dry frying pan, and onions, browned in vegetable oil. Add salt, spices, chopped herbs, butter. Pate should be kneaded well and cooled.

Soup assorted beans, lentils, and peas


3 l. water,

1 cup of beans

1 cup of peas,

1 cup of lentils

1 sweet pepper,

1 onion,

1 carrot

1 parsnip root,

pepper bitter – to taste,

vegetable oil, salt – to taste.


Chop and save Bulgarian pepper, onion, carrot, and parsnip in vegetable oil. Soak beans, peas, and lentils and boil until cooked, then add browned vegetables, bring to a boil, salt to taste. When serving, season with greens.



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