Buckwheat with vegetables and beans

This bright and mouth-watering dish is not difficult to prepare. Buckwheat with vegetables and beans is an excellent option for a lean table.

Cooking time 50 minutes


Buckwheat 200 g

Green beans 100 g

Canned corn 50 g

Onion 1 pc

Carrot 1 pc

Celery (stem) 1 pc

Bell pepper 1 pc

Vegetable oil



Fry green beans in a pan with vegetable oil, add a little water and simmer for 3-4 minutes until soft.

Chop the onion finely, chop the carrots into strips, chop the celery and bell peppers not coarsely. Add corn to the vegetables.

Add a mixture of vegetables to a pan with beans and fry for 2-3 minutes.

Pour buckwheat into a saucepan, add cold water and cook until tender. Salt to taste.

Season the finished buckwheat with a little vegetable oil.

Put buckwheat porridge with vegetables on plates.

Our delicious buckwheat with vegetables and beans is ready. Can be served at the table.

Bon appetit!