How to learn how to cook a delicious salad with liver and beans 🥗

Kitchen appliances and utensils: cooker, pan, pan, cutting board, knife, salad bowl, grater, kitchen spatula, tablespoon.

Ingredients

Product	amount
liver	500 g
beans	500 g
carrot	2 pcs.
onion	2 pcs.
mayonnaise	150 g
ground black pepper	2 pinches
Red pepper	1 pinch
salt	1 tbsp. l
Parsley	¼ beam
dill greens	¼ beam
green onions	¼ beam
vegetable oil	100 ml

Step cooking

1. To prepare a salad of liver and beans, it is necessary to soak the beans for 12 hours, i.e. overnight. In the morning, fill the beans with cold water, put on a fire and cook it for five minutes, and then drain the water. Again, fill it with cold water, put on the stove, cook the beans until cooked.
   
2. We peel the two medium carrots, peel them under running water, rub them on a coarse grater, and remove them to the side.
   
3. Two medium-sized onions are peeled, washed under a tap, cut into half rings on a cutting board. Put aside.
   
4. Place the pan on the stove, pour 50 ml of vegetable oil into it. We put onion chopped into rings into a pan, and after the onion we send to the pan and grated carrots. We mix the ingredients, fry over medium heat until soft.
   
5. We clean the liver from the film, excess fractions, wash it, cut it into strips on the working surface. It should be said that it is better to cut the liver not completely thawed or frostbitten. It is better to make thin straws from the liver, then it feels good in the salad itself.
   
6. In the pan in which the onions and carrots were fried, pour 50 ml of vegetable oil, place the chopped 500 grams of liver, fry it until tender. To prevent the liver from burning and sticking to the pan, sprinkle a small amount of salt on the bottom of the pan.
   
7. We do not fry the liver for long, about 10 minutes, we try not to fry much so that it does not become stiff. While roasting, salt the liver with about one incomplete tablespoon of salt, add two pinches of ground black pepper and one pinch of red. You can add more spices to your liking, and we will add a pinch or two of zira.
   
8. Stir, fry for another 2-3 minutes and put the pan to the side.
   
9. We try beans for readiness. It should not be digested. We drain the water from the pan, while we remove the beans to the side.
   
10. In a deep salad bowl we place the fried vegetables, then the cooked liver from the pan and the cooked beans. Mix all the ingredients with a kitchen spoon.
    
11. Now add 150 grams of mayonnaise of any fat content, finely chopped parsley, onion, dill, a quarter bunch each. Mix everything thoroughly again. The salad is ready, boldly serve it on the dining table.
    

Useful Tips

• Beans for such a salad do not need to be salted during boiling, since we need a whole undigested ingredient.
• Beans come in different varieties, it takes a different time to cook, so when cooking, you must try it so as not to digest or undercook. The approximate cooking time is one hour.
• A liver salad with beans is not seasonal; it can be prepared at any time of the year. Adherents of such a product are most often men.

Video recipe

It’s better to get acquainted with the process of preparing salad from liver with beans, find out what ingredients are used, and how to properly prepare them for the formation of salad will help the material from this video.