Description, benefits and harm of small green beans Mash (Golden)

Gardeners who adhere to a healthy diet know about Mash beans. The bulk of the population has not heard of such a culture.

The product can be found in organic stores and on special websites. It is brought from Asia. But some summer residents grow crops in their gardens. They diversify the menu with dishes from delicious vegetables. This experience is worth adopting.

What it is?

Golden beans belong to the genus Vigna. It is called golden, but it is green. The second name is Mung beans.

The plant is grown in Asia. There from the small green beans prepare many dishes. In Russia, Mung beans are not so widely known.

In their homeland, Mash is called green beans. They are eaten heat-treated or raw (sprouted). The medicinal properties of the plant are known.

How to choose?

To get a good harvest, gardeners should learn how to choose the right planting material. It is purchased in stores where Mash is sold for food. Recommended:

• Inspect the packaging. The content must be clearly visible.
• The grains should be smooth, shiny, slightly elongated. The skin is whole and glossy. Color - green, color - uniform.
• Preference should be given to medium-sized seeds of the same shape and size.
• Any damage to the peel is excluded.
• Small beans optimal for growing. It grows faster.
• The best producers of Masha are considered to be: Uzbekistan, Tajikistan, India, Australia.

You need to pay attention to the production time: germination lasts 24 months.

Beneficial features

Mash has useful properties:

• With regular consumption of food, cholesterol in the blood decreases. The condition of the heart and blood vessels improves.
• The amount of sugar is reduced.
• The vessels become elastic.
• Immunity is strengthened.
• Beans are a mild diuretic.
• Sprouted beans fight inflammatory diseases.
• Golden beans are included in the diet menu for those who want to lose weight.
• Masha sprouts stimulate brain activity and strengthen memory.

There is an assumption that regular consumption of golden beans reduces the risk of cancer.

Composition and calorie content

Mash has a complex composition.100 g of product contains 32 g of protein. Also supplies beans:

• amino acids (18 types);
• vitamins: C, B, PP, A, E, K;
• choline and beta-carotene;
• potassium, magnesium, phosphorus, sodium, iron, zinc, selenium, manganese, copper.

This is a nutritious product. Its calorie content is 347 kcal. Carbohydrates are from the “slow” group: they promise a long feeling of fullness.

Contraindications

Mash has no contraindications for use. The exception is individual intolerance to bean components.

Growing and care

Mash is an alien from Asia. The climate of Russia is unusual for him. To get a good harvest, you should follow the advice of agronomists:

• Due to the long growing season (100–120 days), it can only be grown by direct sowing in the ground in the southern regions. In the Middle Zone and the North-West, it is recommended to drive out seedlings.
• High temperatures (up to 35 degrees Celsius) please the plants. In cool regions, it is recommended to plant cold-resistant varieties.
• The soil should be loose, moisture-permeable, and chemically neutral.
• In arid regions, the plant requires regular watering: drought reduces yield.
• It is recommended to choose a planting site in sunny, windy areas.
• Sowing or planting seedlings begins when the soil warms up to 15 degrees at a depth of 10 cm.

Mung bean grows up to 1.5 m. A garter to a support is recommended.

How to germinate Mash?

Sprouts can be purchased in health food departments. But some gardeners prepare the dishes themselves.

It is necessary to select fruits of the same size and shape. Then rinse thoroughly with cold water. Place on a sieve to drain excess moisture. Then place gauze moistened with water on a flat plate. It should be folded in several layers.Spread the beans in one layer and cover with gauze. Place in a warm place. The gauze needs to be moistened when drying. After 2-3 days the grains will germinate.

Sometimes the dish is bitter. To neutralize the unpleasant taste, pour boiling water over the sprouts.

Storage methods

Gardeners are advised to harvest Mash as the crop ripens in several stages. Beans with dry leaves are ventilated in the shade, then peeled. Seeds are placed in fabric bags (preferably canvas). To protect against beetles, it is recommended to add cloves of garlic or leaves of bay laurel at the same time.

At the end of the growing season, all fruits should be picked. Cut the green (not poured) beans into pieces and freeze. Thresh unripe beans and freeze them too.

Use in cosmetology

Masha fruits have aseptic properties. Cosmetologists include them in masks for problematic, acne-prone skin. From beans cleansing lotions are prepared. The dry parts of the plant are ground and used in scrubs.

Use in cooking

Mung beans are a staple of Asian cuisine. They are used to prepare pilafs, soups, noodles, and salads. Many recipes migrated to European cuisine. In Russia, Mash began to be included in Lenten menu dishes.

Cooking recipes

Some mung bean recipes are easy to prepare. The dishes turn out tasty and nutritious. They contain the necessary amount of vitamins and microelements.

Soups

Mash and meat soup:

• Cut one onion and medium carrot into cubes.
• Fry until done.
• Soak 300 g of Masha in 1.4 liters of water. Leave for 45 minutes.
• Place the beans in the frying pan. Add 1 tablespoon of tomato paste and 200 g of minced beef. Fry until the meat is done.
• Pour the contents into 1.5 liters of water.Salt and pepper. Bring to a boil and cook until the beans are soft.
• Remove from heat, add herbs.

Serve after 10 minutes (let it sit).

Shavlya with Mash

How to cook:

• fry 1 carrot and 1 onion in a cauldron;
• add 300 g of lamb, a glass of rice, 200 g of soaked Mash, spices, salt, pepper;
• add water (it should cover the contents of the boiler);
• simmer until done.

Serve with tomatoes and cucumbers.

Pilaf with rice and Mash

This pilaf can be cooked with or without meat. It turns out equally delicious. Cooking steps:

• fry onions and carrots (100 g each) in a cauldron;
• add lamb (300 g);
• add a glass of rice and soaked Mash, spices for pilaf, mix;
• add water (it should cover the food in the boiler);
• simmer covered until the moisture evaporates;
• add a head of garlic, simmer until softened.

Serve with pickled onions, tomatoes and cucumbers.

Rice with Mash

This high-calorie dish of beans and cereals will replace the second one of meat. How to do:

• boil 1 cup of rice;
• Soak 200 g Masha for 30 minutes, then boil until soft;
• Chop 1 onion and 1 carrot and fry in vegetable oil;
• add rice and mung bean to the pan, salt and pepper;
• simmer for 2 minutes.

Serve with chopped herbs and tomatoes.

Pies with Mash

Mash beans make a hearty filling for pies. How to cook:

• Soak 300 g of beans for 1 hour;
• Cut 1 onion and 1 carrot into small cubes, fry in vegetable oil until tender;
• Boil the beans until soft, then rub through a sieve;
• Place mung bean in a frying pan with onions and carrots, add salt, pepper, garlic;
• simmer for 2 minutes.

Prepare unleavened dough:

• mix a glass of flour with a pinch of salt and 1 egg;
• add water until the dough begins to pull away from your hands;
• Roll into a ball, wrap in cling film and leave for 30 minutes.

Make pies from the dough and filling. Fry in vegetable oil.

Cannelloni

Mash is used to fill pasta. Preparation:

• Fry 300 g of champignons in oil;
• add 1 onion and crushed garlic;
• Soak the mung bean, then boil until tender;
• Puree the boiled Mung bean and add to the mushrooms;
• mix, salt, pepper;
• fill the cannelloni, place in a saucepan;
• pour sauce, sprinkle with cheese, bake in the oven.

Serve with herbs and vegetable salad.

Mashkhurda

This is a thick, hearty soup. Cooking rules:

• Fry 500 g of lamb breast in fat until crisp;
• add 1 chopped onion and 2 carrots;
• after the carrots are ready, add 1 tablespoon of cumin, salt, pepper, coriander;
• add chopped bell pepper (1 piece);
• add 2 tablespoons of tomato paste;
• heat, add 4 chopped tomatoes;
• pour 3 liters of water;
• put half a glass of soaked Mash into boiling water;
• then add 4 chopped potatoes;
• add half a glass of rice;
• simmer covered until done.

Pour into plates. Add chopped cilantro, dill, parsley and crushed garlic.

Kichari

Preparation:

• soak rice and Mash (half the amount of rice), then boil;
• fry spices (cumin, pepper, coriander) in a frying pan without oil;
• add oil and fry the onion and chopped garlic together;
• add carrots, zucchini, sweet pepper;
• add fried vegetables to rice and mung beans, add salt.

Serve with chopped herbs. The dish is similar to vegetarian pilaf.

Mash cutlets

This bean dish is suitable for a Lenten menu. Preparation:

• soak 300 g of beans for half an hour;
• Boil Mash until tender;
• chop and fry one onion and 1 carrot;
• pass Mash through a blender along with onions and carrots;
• add salt, pepper, dry spices;
• mix with egg;
• Make cutlets with wet hands, roll in breadcrumbs, fry in vegetable oil.

Serve with tomato sauce.

Sprouted Masha Salad

Bean sprout salad is the perfect breakfast dish. It will saturate and provide vitamins. How to cook:

• place green salad leaves on a platter;
• place a glass of Masha sprouts on top;
• sprinkle with 1 tablespoon of roasted and peeled seeds;
• salt and pepper;
• sprinkle with lemon juice and olive oil.

Serve with a slice of toasted rye bread.