Traditional recipes

Green bean paste

Green bean paste

Put the green beans, cleaned and washed, to boil in salted water and a bay leaf.

I had the beans in the freezer and boiled them directly frozen.

Leave it to boil until it softens well, we taste a pod to know when it is ready.

Then put it in a sieve to drain and let it cool, then pass it with a blender or robot until it becomes a homogeneous paste, a puree.

For the mayonnaise, clean the garlic and mix it well with a little salt, then add the egg yolk and mustard over it and mix everything well.

Mix by dripping oil until you get a thick mayonnaise, then season with pepper and lemon juice.

Finely chop a red onion, as small as we can.

It can be added to the blender at the same time as the green beans, but I prefer it chopped.

Mix the onion with the green bean paste and mayonnaise and season with salt and pepper to taste.

It can be garnished with red onion and dill slices.

It is very good, especially served with toast!

Green bean zacusca, the recipe of my childhood

Although it is true that green bean zacusca is more of a summer dish, if you feel like it and your memories haunt you, as it happened to me, find out that you can prepare it just as well now, using frozen or grown vegetables. In greenhouses, although it doesn't come out as good as in the middle of summer.

See below what ingredients you need to make green bean zacusca!


  • 2 kg of yellow pod beans
  • 2 kg of zucchini
  • 2 kg capsicum
  • 1.5 kg carrots
  • 1.5 kg onions
  • 250 ml of tomato juice
  • 500 g of tomato paste
  • 400 ml oil
  • salt
  • pepper
  • Bay leaves.

Method of preparation:

  1. Start by preparing the vegetables. Peel a squash, grate it and grate it. Peel a squash, grate it and slice the carrots. Then wash all the vegetables thoroughly.
  2. Put the green beans to boil until it is halfway through. If possible, steam the pods to preserve their tenderness and properties.
  3. Drain the beans well, using a sieve.
  4. Cut the julienne onions.
  5. Grate the carrots and zucchini.
  6. Cut the peppers into thin slices.
  7. Heat the oil in a large saucepan over high heat.
  8. It's time to fry the onion with a tablespoon of salt, stirring from the heat. Be careful not to brown it.
  9. Add the carrots to the sauté for a few minutes, mixing consistently as well.
  10. It also includes peppers, insisting that they soften as well. You just have to be impartial!
  11. Add the jar of tomato juice: doesn't it already smell like Heaven?
  12. It's time for the bean pods, taken out of the boil.
  13. Bring to the boil under the lid, but don't forget to stir to make sure the vegetables don't stick to the bottom of the pan.
  14. After the oil has risen to the top, add the zucchini and put it back in the mixture, so that your fabulous green bean zacusca is homogeneous, and the vegetables are all boiled evenly in their own juice.
  15. Leave it to simmer under the lid and, after a few minutes (ask your instinct, because the wonderful zacusca is one for everyone), add the pepper and the bay leaves.
  16. Include the tomato paste and mix again.
  17. Bring to the boil again, without a lid, stirring continuously.
  18. Preheat the oven.
  19. When the oil rises to the surface, move the zacusca to the oven.
  20. Meanwhile, heat the jars in the microwave to sterilize them.
  21. When the oil has risen again to the surface of your preparation, it is time to remove it from the oven.
  22. Stir once more to make sure it is homogeneous and place the preparation in jars, which you thread well.
  23. Place the jars upside down and cover them with a towel so they can sleep well overnight.
  24. After the green bean curd has cooled, place it in the pantry.
  25. Good appetite!

Need more details? Watch the video below!

Green bean zacusca is quick, delicious and so delicious! Enjoy his divine taste, childhood, dreams and goodness! We can't wait to find out what you think!

Bean meal in full fast

500 gr green beans
1 medium onion
1 tablespoon flour
Salt pepper
Tomato broth or paste

To prepare bean meal green must first prepare the beans. The bean pods are washed very well and cleaned of threads. Put salt water in a saucepan and bring to the boil. When the water boils, add the beans and simmer for about 10 minutes. No more than that! Finely chop the onion and fry in a little oil. When it is ready, place the beans over the onion, which has been drained beforehand. Heat a little together and then fill with water to boil them further. When they are well cooked, add the tomato paste and mix. It is good to leave a little tomato paste aside. You will mix it with flour and then add it to your food. Season to taste and leave on the fire for another 3-4 minutes.

How to make low green beans

Peel the onion and finely chop.
Put the tomatoes in boiling water for a minute to easily remove the peel and then chop finely.
The beans are cleaned and washed. Then it is cut, if the pods are long.
Put the onion, beans, finely chopped tomato and finely chopped pepper in water.
Then add water depending on how much sauce you like and boil for about 15 minutes.
At the end, add finely chopped greens, crushed garlic, salt and oil.

Cold pasta salad with green beans, telemea and lemon

Pasta is good and cold if sprinkled with a little oil, preferably olive oil, immediately after being strained and not allowed to dry. Thus they no longer stick to each other and retain both their shape and flavor. Then add your favorite vegetables, cheese or cheese, sauces, etc. There are no limits. They're just like normal pasta, but cold. I really like the combination of cheese, green beans and lemon and I used them in this quick and fresh recipe. They are good to take to the office or to a picnic, as long as the sunny weather lasts with us.


200 gr. pasta (100 people)
2 hands of green beans
100 gr. cow telemea
grated lemon peel
olive oil

Preparation time: 15 minutes

We wash the beans and cut the tails.

Bring water to a boil for pasta with a little salt. When it boils, pour the pasta together with the beans. I chose some pasta that is made quickly, 9 minutes and I was able to boil them together with the beans. And she's ready there. If you choose pasta that is ready in 15 minutes you can add the beans at the beginning and remove it first or at the end and drain it together with the pasta.

Sprinkle the pasta with olive oil, mix well and leave to cool in a separate bowl.

We pour the beans in a bowl with very cold water or ice to stop them from boiling and keep their color. Then cut it into 3-4 pieces. We cut the telemeau into cubes. We add them over the pasta. Mix well. We also grate the lemon peel.

Recipes with green beans

Green beans in the pan


600 g green beans 5 medium tomatoes 6 chopped garlic cloves 3-4 medium onions salt, pepper, dill and chopped parsley - to taste.

Method of preparation

Green beans are cut into 2-3 cm pieces and scalded a little in salted water. Put it under a stream of cold water and let it drain. Finely chop the onion and throw it in the pan with hot oil, stirring constantly. When it becomes transparent, add the beans and half the amount of tomatoes to the pan. Leave on the fire for 5 minutes, until the tomatoes are extinguished.

Add the rest of the tomatoes, greens and garlic and leave under the lid until the beans are cooked. Fry without a lid for another minute and serve hot.

Green bean recipes

Recipe source:

Eating green beans and leeks


300 gr frozen green beans A piece of leek A pepper A carrot Lemon juice 20 ml oil Salt, pepper.

Method of preparation

Cut the leek into julienne and the carrot finely, sprinkle with lemon juice and oil, then put in a pan for 1, 2 minutes, to sauté the vegetables. Over the vegetables, add the diced red pepper, green beans, season with salt and pepper and leave everything on the fire for about 5 minutes.

Eating green beans is ready when the vegetables are well penetrated. Add fresh greens on top and eat hot.

Recipes with green beans - Bean paste


250 gr green beans An onion A tomato 1 egg yolk ¼ teaspoon mustard 150 ml oil 3 cloves garlic ½ lemon juice Green dill.

Method of preparation

The beans are washed and cut into suitable pieces, then boiled in salted water. Allow to soften, then drain and allow to cool. When it has cooled, put the green beans in a blender and mix until it becomes a homogeneous paste.

For the mayonnaise, grind the garlic well and mix with a little salt, add it over the yolk, mustard and mix everything. Gradually add a little oil until the mayonnaise reaches the desired consistency, then season with a little lemon juice and pepper.

Finely chop the onion and add it to the blender over the green bean paste, add the mayonnaise and mix everything for a few seconds to incorporate all the ingredients. Garnish the bean paste with fresh dill on top.

Green beans and egg - recipeBeans with tomatoesEating green beans and meatGreen beansRecipe ideas with green pods

Eating green beans and meat


600 g of pork or chicken (leg, breast or shoulder) 600 g green beans 4-5 cloves garlic 3-4 ripe tomatoes or 500 g tomato juice 1 onion 2 tablespoons oil Salt, pepper Fresh parsley.

Method of preparation

The meat is cut into small cubes, the tomatoes are easily cut and scalded for 10 seconds in boiling water. They are then peeled. Finely chop the onion and chop the tomatoes into cubes.

Put 2 tablespoons of oil in a deep frying pan and fry the meat over high heat. Turn on all sides to brown evenly, about 10 minutes. After this time, reduce the heat, add the onion, salt and pepper and leave it on the fire until the onion is transparent.

Then add the peeled tomatoes or tomato juice, make up to 500 ml with warm water, cover the bowl with a lid and simmer for about 45 minutes.

After the meat is cooked, add the green beans, add about 200 ml of warm water and let the food simmer for about 15 minutes.

At the end, add the crushed garlic and fresh greens and eat hot.

Green beans with eggs


500 gr fresh green beans 2 eggs An onion 30 gr parmesan 2 tablespoons oil Salt and pepper,

Method of preparation

The beans are washed, cleaned and cut into suitable pieces. Boil for 10 minutes. In a non-stick pan, add the finely chopped onion and sauté for a minute, then add the green beans and mix everything well.

Put the eggs in a bowl, add the grated Parmesan cheese on top, a little salt and beat everything for a minute, until smooth. Add the eggs over the green beans in the pan and stir vigorously on the fire for a minute. Turn off the heat when the composition has become creamy. Eating green beans is eaten hot with toast.

Peel an onion and finely chop it. Peel the garlic, put half of it aside and half finely chop it.

Put in onion in 2 tablespoons of olive oil, then garlic. When the onion becomes translucent, add the dried beans, with the juice in which they boiled, the green beans, the sliced ​​leeks. Let it boil for 15 minutes, then add the rice and diced tomatoes. Season with salt, add ground pepper and rosemary.

Let it boil for another 5 minutes and turn off. Stir the garlic together with the basil leaves and the remaining 2 tablespoons of olive oil. Add 1-2 teaspoons of pasta to the soup, and put the rest aside.

Put the slices of bread in a baking tray and bake them for a few minutes to dry. Grease the slices with basil paste.

The features that draw me to Philips Multicooker are boiling and simmering.

How to make green bean food and about green bean therapy

This summer, I set out to make a green bean cure all her season.

Until last year, we had a very well-developed supply system. I was stocking up for the winter, which I ate in the spring.

For about 12 years, we have had a 400-liter refrigerated box, which we filled with "tons" of fruits and vegetables. I would put on tens of kilograms of berries, tens of kilograms of green beans, tens of kilograms of pumpkins, and I would wake up in the spring that I "didn't have time" to empty the box and start "stressing" and trying to empty it, that he had to defrost it to pause, then, and then fill it again & # 8230

What happens? I got into the habit of walking through the market in winter. There are people who have good cellars and so, they come in winter with vegetables for sale and I liked a good root salad with a dry bean dish or chickpeas, and I forgot the green beans, because my frozen beans are still hard to boil. .

Then I froze the currants in July and left them for the fall, but I forgot about them, because autumn was rosehip paste and sea buckthorn and & # 8230, look, they stayed frozen until spring, when I didn't feel like them, because they were invading greens and apples were still in the cellar & # 8230

This year, we abolished the crate, because we set out to eat fruits and vegetables in season and ready. So, this summer, we ate green beans, because it came out on our noses.

But to see the "temptation", the habit, & # 8230 I went to the market and came across an aunt who entices me with a green bean so fine, from that wide, tender and good, "and only with 2 lei per kilogram! ”. Well, how can I resist? So I took all the beans from the woman. It was about 14 kg. What can I do with it & # 8230 ?, because I can't keep it too long and we can't eat it all at once & # 8230 So, I put about 10 bags in the freezer, but with the promise not to keep it until in the spring & # 8230

Well, let's get back to the bean dish!

I was telling you in the book I dare to live healthy that I took many chances from my mother. One of the catch was cooking green beans & # 8230

My mother was preparing an excellent green bean dish!

After cleaning the beans from the stalks, he washed them and put them in the big pot of tuci.

He poured a cup of boiling water over the beans, mixed it well, put a fixed lid on it and simmered it. And when it was ready, well soaked, pour 1-2 tablespoons of "oil" (sunflower oil) and salt, mix it well and put the lid back on and take it off the heat.

Until the oil entered her, my mother chewed the polenta

and my father used to make the mujdei, and we, the children, watched the whole preparation "by the stove" and we waited impatiently to fill our bowls & # 8230 and then, we ate to ruin ourselves.

So, I learned how to make bean pods and that's how I always made it!

But when I got married, my husband liked green beans the way his mother did & # 8230

The mother-in-law prepares the green bean dish like this:

Wash it, cut it into tails and then into small pieces. Then put it to boil in a pot with sliced ​​carrot, a large chopped onion and oil. After boiling everything well, make a flour sauce (ie a tablespoon of wheat flour soaked in water) and put it on top of them and mix well and then let it boil for two more and ready the dish.

and look, I learned another recipe! But I also like that from my mother more

Beans cooked according to the mother-in-law's recipe are also good, even if it is longer and the taste of beans is diminished, but the suppressed green bean meal is "deadly". I put a lot of crushed garlic at the end and then a tablespoon of oil. If the beans are tender (ie if they have no thread), it is the strongest steak, after which I perish and I would not exchange it with any other steak & # 8230

I recently discovered one deadly bean dressing, and not just for her, & # 8230:

crushed garlic, slightly heated olive oil to accentuate the smell of garlic, grated ginger and yeast flakes. You can see this mixture in the review in the photo below & # 8230

About 13 years ago, a friend of ours, a doctor, gave me a photocopy of a book to take to a college classmate who wanted to do a bachelor's thesis on the difference between fasting and diet and me, curious about it. -Outside, I stuck my nose in it. I don't remember what it was called, who wrote it, but I did remember that there is one green bean therapy, that it is very good for health and since then, I started to pay close attention to green beans.

Searching the internet, I found a nice article on Formula AS, which describes it in more detail "What's good" green beans. With a "copy" and a "paste" I put it on the set.

Be sure to serve it with fresh corn flour "eight rows", ground with a kitchen grinder and then, let's talk!

GREEN BEANS & # 8211 a little-known food-medicine

It is said that the beans originated in America and that they arrived in our country quite late. Its use in the Romanian diet is mentioned only at the beginning of the 18th century.

(There are several varieties of beans, but we like the fleshy broad yellow beans the most & # 8230 This variety is also the most sought after on the market).

The yellow color is given by flavonoids, substances with anti-inflammatory and antioxidant effects that it contains.
All varieties are good for the body, only to be fresh and healthy.

Specialists say that the more vivid, intense the bean, the stronger its therapeutic action.

How to prepare and how to eat green beans
In order to benefit from the goodies hidden in the bean pod, we need to consume it quickly boiled in a little water. Prolonged cooking or frying destroys much of its vitamins and other active ingredients. Canned beans are not valuable because they have lost many qualities. Also, frozen beans are not preferable, because nothing is preserved of the therapeutic power of freshly cooked pods.

"Preventive treatments

& # 8211 many of the active substances contained in green beans have a proven action to prevent the formation of atheroma plaques on the arteries. Vitamin A and C, magnesium, potassium, Omega 3 fatty acids contained in bean pods, all contribute to this antiatherosclerotic effect, lowering the percentage of negative cholesterol (LDL) and preventing its oxidation and deposition on the walls of blood vessels.

& # 8211 High consumption of green beans during the summer prevents the assimilation of sugars, due to the dietary fiber content of this legume. One-month belts are recommended, during which time beans are consumed four days a week.
Prevention of colon cancer
& # 8211 The vitamins and pigments in the pods of the pods protect the cells of the large intestine from the mutagenic action of some carcinogens, frequently present in the modern diet. Then, the dietary fiber contained in beans reduces by more than 50% the possibility of colon cancer if consumed constantly.

Memory disorders
Vitamin B1, contained in green beans, has an important role in stimulating and maintaining cognitive functions of the brain, especially memory. It participates in the synthesis of acetylcholine, a neurotransmitter essential for memory and whose absence is correlated with the onset of Alzheimer's.

Osteoporosis, rickets
& # 8211 Beans are among the richest foods in vitamin K and, in addition, have the advantage that they can be consumed in large quantities. Or, vitamin K plays a crucial role in maintaining the health of the skeletal system. A German study shows, for example, that menopausal women who regularly consume vitamin K from natural sources are much less affected by osteoporosis and much less susceptible to fractures. This vitamin, contained in abundance by beans, slows down the action of cells, called osteoclasts, which are responsible for the loss of bone.

& # 8211 Consumption of green beans brings to the body a significant amount of dietary fiber, ie indigestible substances, which play a role of broom, cleansing the digestive tract. Well, research shows that regular consumption of these dietary fiber also prevents gallstones.

Internal treatments
& # 8211 Magnesium and potassium in green beans are two drugs that make a formidable tandem in reducing and stabilizing blood pressure. It is recommended to consume 240 g of beans per day for at least a month, the treatment being useful for the prevention of serious complications of hypertension, such as heart attack or stroke.

& # 8211 Researchers at the Chicago School of Medicine have shown that two servings of green beans (about 280 g), consumed daily, contain the ideal dose of insoluble dietary fiber needed to normalize intestinal transit. The approximately 30 g of dietary fiber contained in two servings of green beans push like a piston the residual materials in the colon, clean the walls of the large intestine and help restore the intestinal flora, affected by unhealthy food.
High cholesterol and triglyceride levels
& # 8211 The same dietary fiber mentioned above is also involved in lowering the level of fats and blood sugar. The researchers showed that only 180 g of green beans, consumed daily for 28 days, contributes to a 10-20% decrease in negative cholesterol (LDL).
Adjuvant in type II diabetes
& # 8211 Frequent consumption of green beans is likely to lower blood sugar, by direct action (bean pods contain hypoglycemic substances), but also by stimulating the activity of the pancreas. As such, it is recommended to consume a portion of green beans at least three times a week.

Adjuvant in hepatitis and cirrhosis
& # 8211 Boiled green beans are among the best tolerated foods by the liver, being especially recommended for people suffering from chronic hepatitis, especially with a progression to cirrhosis. It contains proteins with a low degree of toxicity, vitamins that support the activity of the liver, but also other substances with hepatic tonic effect. The recommended daily dose of pod beans is 150-200 g.

Beta-carotene and the flavonoids abundant in intense yellow pods, as well as vitamin C, which we find in all types of green beans, have strong anti-inflammatory effects on the airways and reduce the intensity of the allergic reaction. During the summer, one-month-long belts are recommended, during which time 250 g of beans are consumed five times a week.

& # 8211 A large portion of pods (240 g), cooked with a little oil, spices and green onions, contains less than 300 calories, instead, it creates a lasting feeling of satiety, being a way more than enough. Therefore, this food is a real weight loss drug, recommended especially as it stimulates intestinal transit and has diuretic properties, thus helping to lose weight faster.

Osteoarthritis, rheumatoid arthritis
& # 8211 green beans contain, in addition to the classic antirheumatics (vitamins A and C, flavonoids), a less common trace element: copper in organic form, assimilable. An addition of copper in the diet leads to a significant reduction in the symptoms of rheumatism (especially pain and joint stiffness), the effects being lasting. It is recommended, as such, belts of 3-6 weeks, during which time at least 1.6 kg of pod beans are consumed weekly.

& # 8211 is recommended the consumption of yellow or green pods, with dark, reddish pigmentations. These varieties contain many active substances (vitamins, flavonoids, anthocyanins), which stimulate production and activate the cells of the immune system. People who are susceptible to infections, who have a predisposition to tumor disease, should consume at least once every two days a portion of beans cooked by steaming or boiling.

Convalescence, asthenia
& # 8211 The green beans are eaten boiled, adding only salt and spices, a little oil and lemon juice, so that it is very digestible. It is easy to metabolize, provided you do not have digestive intolerance to this food, and in addition, it contains, in addition to a whole series of minerals and vitamins, silicic acid, a substance with energizing properties.

& # 8211 Riboflavin (vitamin B2), organic silicon, flavonoids contained in green beans have been shown to reduce the frequency of migraine attacks, regardless of their nature. People who suffer from migraines should consume this food at least 4 times a week, especially on days when they have to make great efforts, mentally or intellectually.

Deficiencies of minerals and vitamins
Magnesium and calcium & # 8211 250 g of pod beans provide almost a quarter of the daily requirement of these two constituent minerals. Less than 25% of the need for calcium or magnesium does not seem to be much, but research has shown that minerals received from various natural sources are much more efficiently assimilated and used by the body than those received from a single source, such as be it dairy or calcium tablets. Thus, green beans, although not a champion of these minerals, are very important because they help diversify the sources from which they come.
Iron & # 8211 green beans are one of the best vegetable sources of organic iron, containing a higher percentage of this trace element than spinach or even nettle. This mineral is essential for the transport of oxygen from the lungs to all the tissues of the body, for the production of energy in the body. In addition to iron, green beans contain two other important trace elements, namely: copper and zinc.
Vitamin A & # 8211 a serving of green beans normally provides 30% of the need for this vitamin, but the intense yellow beans can reach 50%. This vitamin is essential for eyesight, the immune system and the body's protection against free radicals.

Vitamins from the B & # 8211 complex Four vitamins from this complex, namely B1, B2, B3 and B6 are contained in considerable quantities by bean pods. They are very important vitamins for the body, essential for the nervous system, for the immune system, for the assimilation processes of sugars, proteins and fats.
Vitamin C & # 8211 250 g of beans consumed daily covers almost 50% of the daily requirement of vitamin C, essential for the body's fight against infections, for maintaining the health of the cardiovascular system, for hormonal balance.
Vitamin K & # 8211 in this field, beans are on the podium, being among the richest foods in this vitamin. Only 250 g of pods cover almost 100% of the necessary vitamin K, very important for bone strength (helps to weld calcium molecules in the bone), for the processes of coagulation and restoration of damaged tissues.

People suffering from oxalate kidney stones should eat green beans with caution, not more often than once a week. This is because beans have a fairly high content of oxalic acid salts.
In case of dyspepsia, predisposition to flatulence, green beans will be consumed preferably seasoned with carminative plants such as thyme, basil, cumin, oregano”.

Green bean paste

250 gr green beans, water, salt, 1 small onion, red, 1 bay leaf, Mayonnaise :, 1 egg yolk, & frac14 teaspoon mustard, 150 ml oil, ground pepper, 3 cloves garlic, 1/2 teaspoon lemon juice , Optional :, green dill (I did not put)

Difficulty: low | Time: 40 min

Fasting spreads with beans

Beans are one of the most numinous diet foods vegetarian and those who hold posts according to the order.

American food guides recommend 600 g of legumes a week. This amount can be easily fulfilled by consuming 100 g of legumes each day.

Bean paste:

All types of beans are excellent sources of proteins. They also contain very good amounts of fiber. They are completely free of fat, cholesterol and sodium.

Most varieties are rich in potassium - an essential mineral for blood pressure. contain phosphorus, copper, magnesium and manganese, iron and vitamins from complex B.

Due to the complex carbohydrates it contains and a low glycemic index, beans are a food suitable for the diet of people with diabetes, hyperlipidaemia or insulin resistance.

• 400 g of boiled beans
• 1 tablespoon of fasting mayonnaise
• 2 tablespoons lemon juice
• 1 celery stalk
• 2 green onions (with tails)
• salt, garlic and garlic powder to taste
• 1 handful of basil or tarragon

If you use canned beans, you can choose any variety: white, red, black, etc.

Drain the can of water and rinse the beans with clean water. If you use boiled beans at home, drain the excess liquid.

Put three quarters of the amount in a bowl and pass it with a fork or blender. Add mayonnaise, lemon juice, sliced ​​or finely chopped green onions, salt, pepper, garlic and spices.

Stir in the other quarter of whole beans and mix gently until smooth. Taste salt and other spices and season.

Take a few slices of bread and toast them. Spread the bean paste on the bread, sprinkle with a little olive oil and place slices of tomatoes, slices of pink radish or cucumber on top and serve immediately.

For sandwiches, you can also add greens (arugula leaves, baby spinach, lettuce, etc.).

This bean paste can also be served on crackers (dry biscuits), baguettes, or on lettuce leaves, without bread. Or it can be used as a sauce for vegetable salads (if it is mixed more, with a little water, until it becomes homogeneous and a little liquid).

Fasting mayonnaise can be made from soy milk. We recommend this simple recipe.

1. The Bean Institute, Bean Nutrition Overview:

2. The Bonjon Gourmet, Smashed white bean salad spreads:

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Green bean paste

The nutritional data provided in some recipes are estimated, and their role is only informative. Values ​​cannot be guaranteed and should not be used in the treatment of medical conditions.

The equipment and ingredient sections above may contain affiliate links to the products I use and recommend.

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