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
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.