Red beans stewed with vegetables recipes

Beans stewed with vegetables

Protein food is necessary for a person, and when you need to prepare a full meal without using fish or meat, legumes will come to the rescue.
Delicious and satisfying dishes, for example, are made from beans. Beans stewed with vegetables are present in the cuisines of different peoples of the world.

It is great for fasting meals, as well as for vegetarians.

Cooking features

If you don’t know how to properly cook beans with vegetables, then there is a high probability that they will turn out to be hard or the vegetables will turn into mush. Therefore, before mastering new bean recipes, it makes sense to familiarize yourself with a few recommendations.

• Beans must be sorted before cooking, as they may harbor pests. It is also necessary to wash it, and thoroughly.
• It takes a long time to stew the beans until they are ready. Soaking the beans in cold water will significantly shorten this period. This is usually done overnight, since the beans must lie in the water for at least 4 hours. If the beans have not been soaked, then their cooking time relative to that specified in the recipe will have to be increased by at least one and a half times.
• It is known that eating legumes can cause flatulence. A simple procedure will help you avoid this trouble: after the water in which the beans are cooked boils and simmers for 10 minutes, it needs to be drained.
• Beans begin to stew first, then vegetables are added to them: those that take longer to cook first, and those that require minimal preparation last. The exception is onions and carrots, which can be fried and added at the first stage of preparation to improve the taste of the finished dish. The recipe usually specifies when to add which foods to the pan.
• It is better to stew beans with vegetables in a cauldron or saucepan with very thick walls. In this case, it will cook a little faster.

Recipe Stewed beans with vegetables. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Stewed beans with vegetables.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Stewed beans with vegetables is 76.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Stewed beans with vegetables: recipes with step-by-step photos

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Source: https://walpa.ru/ovoshhi/fasol-tushenaya-s-ovoshhami-recepty-blyud-s-poshagovym-foto

Beans with vegetables. Step by step recipe

Ingredients (1 serving)

• Dry beans 0.5 cups
• Ripe tomatoes 2-3 pcs.
• Onion 1 piece
• Potatoes 1 piece
• Carrot 1 piece
• Garlic 1 clove
• Celery root 50 g
• Olive oil 3-4 tbsp. l.
• Salt, ground black pepper, dry aromatic herbs, sugar Spices

1. We usually buy variegated beans. When purchasing, it is important to check that the beans are not spoiled and without bugs. Bugs in beans are definitely evil. Once a pest gets into a container of beans, a chain reaction begins. Therefore, we buy beans in quantities of 2-3 cups maximum and store them in the refrigerator.

Fry the celery root and carrots for 5 minutes over high heat, stirring constantly

Add chopped onion to the pan and continue to fry everything

Cut the peeled potatoes in the same way as other vegetables. Fry potatoes with vegetables for 6-7 minutes

Fry all the vegetables until lightly browned and immediately add the boiled beans

15 minutes after the start of the process of stewing beans with vegetables, add tomato puree

Continue to simmer the beans and vegetables for 10 minutes, then remove the lid from the pan and let the excess water boil away

Place the finished beans with vegetables in a deep plate or bowl

Bean and potato stew

Beans with vegetables - potato and bean stew

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How to cook bean stew with vegetables

Beans, like any legumes, are very beneficial for the human body. Of course, it takes a very long time to cook, but the end result is an incredibly tasty dish. It is most often used to prepare salads, stews, add it to borscht and even bake it with meat in the oven.

The combination of any vegetables with beans is always a winning option in terms of taste and satiety.

Beans are stewed in tomato sauce, with rice, in a slow cooker or simply in a cauldron.

Green beans, unlike regular beans, have a slightly different taste and do not take as long to cook. But this product falls into the category of “not for everyone.”

Simple recipe

One of the budget-friendly and very tasty dishes is legumes stewed with various vegetables. You can select absolutely any gifts of nature; experiments in this case are appropriate.

Compound:

• beans – 500 g;
• tomatoes – 2 pcs.;
• zucchini – 2 pcs.;
• onions – 2 pcs.;
• salt – 1 tsp;
• oil – 50 ml;
• water – 0.5 cups;
• garlic – 1 pc.

Preparation: 2.5 hours.

Calories: 67 Kcal/100 g.

Soak the beans in cold water for several hours. Drain the water and add new water, cook over low heat until soft. This will take at least an hour. Peel the zucchini, cut into cubes and add salt.

Remove the husk from the onion and chop it into half rings. Heat the oil in a frying pan and sauté the onion until translucent. Drain the zucchini, squeeze and add to the pan.

Wash the tomato and cut into cubes, the garlic into slices.

Drain the beans and place them in a cauldron. Next, dump out the roasted and freshly chopped vegetables. Mix everything, add salt, pour in warm water.

Close the lid tightly and simmer over low heat for twenty-five minutes. At the end you can sprinkle with black pepper and fresh herbs.

This dish will be an excellent addition to any side dish instead of meat or fish.

Green beans stewed with vegetables

This dish belongs to the national Turkish cuisine, where it is often prepared, and it is called “zei tinyala”. In the classic version, it includes tomatoes, onions, garlic, carrots and beans. But you can add something of your own.

Compound:

• green beans – 450 g;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• pepper – 2 pcs.;
• garlic – 2 pcs.;
• vegetable oil – 4 tbsp. l.;
• salt, spices - a pinch;
• tomatoes – 3 pcs.

Preparation: 60 minutes.

Calories: 55 Kcal/100 g.

https://www.youtube.com/watch?v=Fmv6oP5i1uc

Thaw the green beans, pour unrefined oil into a saucepan and fry the legumes (ten to fifteen minutes is enough) with constant stirring.

Wash the carrots and three. Peel the onion and chop into cubes. Place the tomatoes in boiling water for a couple of seconds, remove the peel and cut into bars.

Chop the garlic with a sharp knife.

Place the beans in a saucepan. Fry the onion and carrots, after five minutes add the chopped pepper and garlic. At the end - tomatoes. Mix everything and sauté for fifteen minutes.

Yushka will appear from the vegetables, and together with it, add everything to the green beans. Stir, sprinkle with spices, salt and simmer for fifteen minutes. Do not increase the cooking time - the dish will turn into porridge and will look unappetizing.

Beans stewed with meat and vegetables

Legumes are quite often used in Russian cuisine. They are often added to cutlets, vinaigrette, pies, and stewed as a stew with meat and vegetables.

Compound:

• beans – 300 g;
• meat – 400 g;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• zucchini – 1 pc.;
• pepper – 2 pcs.;
• oil – 50 ml;
• salt – 2 tsp.

Preparation: 1.5 hours.

Calories: 82 Kcal/100 g.

Soak the beans overnight and add a pinch of baking soda to the liquid to prevent them from fermenting. We drain it in the morning, rinse it and set it to cook, again filling it with water.

We cut the meat into medium cubes; any available meat will do: chicken, beef, pork. The main thing is that it is fresh and without excess fat.

Fry the prepared meat in a frying pan.

We clean and cut the vegetables into strips, add them to the frying pan: first, onions and carrots, then ten minutes later, zucchini, and at the very end, bell peppers.

When all the products are half-cooked, put them together in a cauldron, pour in one hundred grams of water and simmer for twenty minutes.

At the end, add some salt, set aside from the stove and leave under a hermetically sealed lid.

Stewed beans in a slow cooker with sauce

Cooking vegetable stew with beans in a slow cooker is not only easy, but also very fast, since you don’t have to stand at the stove and control the process. All you have to do is load everything into the device’s bowl, set the mode, and you can do other things.

Compound:

• beans – 300 g;
• tomato paste – 4 tbsp. l.;
• water – 1 glass;
• eggplant – 2 pcs.;
• onions – 2 pcs.;
• oil – 2 tbsp. l.;
• carrots – 2 pcs.;
• salt – 1 tsp.

Preparation: 60 minutes.

Calories: 68 Kcal/100 g.

Wash the vegetables, peel them, cut them into bars. Add some salt to the eggplant and leave for fifteen minutes. Dissolve tomato paste in a glass of warm water.

We start the unit in frying mode, pour oil into the bowl and sauté the onions and carrots. Drain the liquid from the eggplant and add it to the device.

Stir with a wooden spatula so as not to damage the bottom, and cook for ten minutes.

Add previously cooked beans to the fried vegetables, pour tomato paste over everything. Close the lid, switch to stewing mode and leave for thirty minutes. At the end, add some salt and let the dish sit.

This dish can be slightly modified by adding several types of beans: red and white or even green beans. You will also get an unusual and interesting taste.

Recipe for stewed beans with vegetables in the oven

You can even prepare a holiday dish from beans and vegetables, you just need to know a few interesting recipes. The combination of beans, mushrooms and vegetables cooked in clay pots in an electric oven will not leave any guest indifferent.

Compound:

• mushrooms – 200 g;
• beans – 450 g;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• pepper – 2 pcs.;
• oil – 30 ml;
• spices, salt - a pinch;
• broth – 300 ml.

Preparation: 70 minutes.

Calories: 72 Kcal/100 g.

Soak the legumes in water for two hours. Drain, transfer to a saucepan with new water and set to cook for an hour and a half.

Wash and chop the mushrooms into slices, place them in a frying pan, add vegetable oil and fry until the liquid has completely evaporated.

Wash and peel the peppers, onions and carrots, cut into strips or bars as you like, and fry along with the mushrooms.

Turn on the electric oven at 180 °C. We place the pots on the table, fill them, evenly distributing beans and vegetables with mushrooms into each, add three to four tablespoons of broth and send to simmer for twenty-five minutes.

At the end, you can add a spoonful of homemade sour cream or mayonnaise. It also includes fried potatoes or rice boiled almost until done. In this case, you will get a complete lunch that does not require an additional side dish.

Useful tips

1. To avoid bloating after eating legumes, it is recommended to drain the first water after boiling, add new water and cook until tender;
2. Do not salt the beans during the boiling process, this will increase the cooking time; it is better to do this at the very end;
3. Carefully sort the legumes and rinse them thoroughly before putting them to cook;
4. If the beans are not pre-soaked in water, the cooking time will increase by at least one and a half to two hours;
5. If you stew beans in a cauldron or thick saucepan, they will cook a little faster than in an enamel pan;
6. If you do not have home-grown beans, but purchased ones, pay attention to their condition; they should not show signs of rot, mold or blackening;
7. You can also add ready-made canned beans to the dish, just keep in mind that they are already well salted;
8. Pre-boiled beans can be stored in the refrigerator for up to two days in a tightly sealed dark container or pan;
9. You should not get carried away with eating legumes, especially for older people. This can cause an exacerbation of a number of diseases. Everything should be in moderation;
10. If you immerse frozen green beans in boiling water for a second, and then in cold water, they will cook faster. This applies to any legume products;
11. You can add a few raw eggs to a vegetable stew with beans, but this food is not recommended for children.

Bon appetit!

Source: https://tbf.su/eda-na-prazdnik/kak-prigotovit-tushenuyu-fasol-s-ovoshhami

Beans stewed with vegetables

There is no more autumnal and cozy dish than stew. Meat, fish, or vegetables, it will perfectly warm and fill you on a cold day. In this article we want to devote attention to the options for preparing this dish from beans and seasonal vegetables: healthy, tasty and very affordable.

Red beans stewed with vegetables

Ingredients:

• olive oil – 3 tbsp. spoons;
• celery – 4 stalks;
• carrots – 4 pcs.;
• leeks – 2 pcs.;
• garlic – 2 cloves;
• white wine – 100 ml;
• tomatoes in their own juice – 800 g;
• juice and zest of 1 lemon;
• vegetable broth – 700 ml;
• red beans (canned) – 800 g;
• oregano and thyme - 1 teaspoon each;
• salt, pepper - to taste.

Preparation

Heat the olive oil in a Dutch oven and fry the celery and carrots for 7-8 minutes. Cut the leek into thin rings and fry for 3-4 minutes, add garlic and wine. We wait for the wine to evaporate and reduce the heat.

Add tomatoes in their own juice (without skin) to the rest of the vegetables and season everything with lemon zest. Pour vegetable broth over everything and bring to a boil, then simmer the vegetables for 30-35 minutes, remembering to stir.

Now it’s the beans’ turn, we add them last and simmer for about 5 minutes. Remove the stew from the heat, pour in lemon juice, add dried herbs, salt and pepper. Let the stew sit for 15 minutes and serve.

Greek stewed beans and vegetables recipe

Ingredients:

• green beans – 1 kg;
• carrots – 1 pc.;
• potatoes – 3 pcs.;
• olive oil – 100 ml;
• garlic – 4 cloves;
• tomatoes – 8 pcs.;
• water – 100 ml;
• parsley;
• salt, pepper - to taste.

Preparation

To prepare stewed vegetables with green beans, wash, peel and cut the potatoes into large cubes. Wash the beans and trim the ends. Grate the carrots on a coarse grater, cut the onion into half rings. Fry both ingredients in olive oil for a couple of minutes. Following the carrots and onions, add beans and chopped garlic. As soon as the garlic gives off its aroma, add chopped tomatoes (after peeling them), fill everything with water, salt and pepper to taste.

Add the potatoes to the frying pan and leave everything to simmer over low heat for about an hour and a half. 5 minutes before the end of cooking, add chopped parsley to the pan and continue cooking with the lid open so that excess liquid evaporates. Stewed green beans with vegetables is ready!

Stewed green beans with vegetables

Ingredients:

• butter – 2 tbsp. spoons;
• leek – 1 pc.;
• garlic – 1 clove;
• ginger (grated) – 1/2 teaspoon;
• zucchini – 1 pc.;
• green beans – 250 g;
• white beans (canned) – 300 g;
• white wine – 1/2 tbsp.;
• fresh thyme – 2 teaspoons;
• parsley - 1/4 cup;
• juice of 1/2 lemon;
• salt pepper.

Preparation

Melt the butter in a frying pan and fry thin leek rings until golden brown. Add diced zucchini and white beans and cook until soft. Add garlic and grated ginger, fry for a couple of minutes until fragrant. Now it’s the turn of the asparagus; it must first be removed from the hard ends on the stem and scalded. Pour white wine over the vegetables and add thyme. As soon as the wine begins to boil and the liquid in the Dutch oven becomes thicker, pour in about a glass of water, bring everything back to a boil and simmer for about 15-20 minutes, or until the zucchini is soft enough.

Remove the finished vegetable stew from the heat, pour in lemon juice, salt and pepper before serving. You can decorate this dish with grated Parmesan or Pecorino, chopped hazelnuts, herbs, or crumbs from baked Parma ham.

Beans with vegetables. Red beans with vegetables: recipes

Historians say that bean dishes were popular back in Ancient Greece, Ancient Rome and pre-Columbian America. Nowadays, this product remains a favorite among all categories of the population.

Doctors and nutritionists unanimously praise the beneficial properties of legumes and recommend that everyone include them in their diet.

From this article you can learn how to deliciously cook beans with vegetables and how to make wonderful preparations for the coming winter.

Harm or benefit?

Every follower of an active lifestyle and healthy eating knows about the benefits of beans. This plant contains a lot of protein, which is almost as good in its properties as the protein contained in fish or meat. Beans contain a huge amount of vitamins and microelements.

It is enjoyed by adults and children, vegetarians and bodybuilders, elderly people and professional athletes. In addition, dishes such as beans and vegetables are very easy to prepare.

It is not surprising that many housewives love this universal product and delight their loved ones with new original tastes.

However, we can hear a completely opposite opinion about this plant. It is known that raw beans contain small amounts of toxic substances that can lead to serious poisoning.

Therefore, to avoid troubles, you should eat it only after careful heat treatment.

Everyone also knows the phenomenon of increased flatulence, which occurs after consuming this product in large quantities. However, experienced cooks know a secret that helps avoid unpleasant consequences.

To do this, you just need to soak the beans in a soda solution for a long time, and also add herbs such as dill, savory or mint to the finished dish.

Knowing the possible consequences of consuming this healthy product, you can minimize them and enjoy the wonderful taste.

And we will be happy to share with you how to properly prepare red beans with vegetables.

The recipes for these dishes will diversify your regular menu and surprise you with their ease of preparation.

For this dish we will need the following ingredients:

• 200 grams of dry beans,
• one large onion
• two large tomatoes,
• small zucchini or zucchini
• salt, black pepper, herbs and two cloves of garlic.

To soften the beans, they should be soaked in enough water for several hours or even overnight. Then the water should be drained and the prepared product should be cooked for an hour.

At this time, you can do other vegetables: cut the onion into half rings and fry it in sunflower oil, chop the tomatoes into cubes, and cut the zucchini into thin slices. Add all the ingredients to the frying pan with the onions, simmer them over low heat for half an hour.

At the end, add chopped garlic, salt, spices and tomato paste. The beans and vegetables are ready, you can invite everyone to the table.

Salad of beans, mushrooms and nuts

This original dish is suitable for both everyday use and a festive table. We will need the following products:

• one can of canned beans,
• dried mushrooms and nuts - 100 grams each,
• one sweet pepper,
• herbs, salt and spices to taste.

For the sauce:

• spoon of mustard,
• vinegar,
• vegetable oil,
• black pepper.

Soak wild mushrooms in water, cook and cut into small pieces. Drain the water from the jar and mix the beans with other ingredients. Prepare the dressing and pour it over the salad. Bon appetit!

Beans with vegetables in a slow cooker

If you are the happy owner of a modern miracle of technology, then you have the opportunity to delight your family with interesting and healthy dishes. Beans and vegetables can be prepared in a slow cooker in many ways. We offer you an interesting recipe. We will need the following products:

• two multi-cups dry red beans,
• half a red and yellow pepper,
• spoon of natural tomato paste,
• one large carrot,
• two onions,
• salt, paprika and basil to taste,
• five multicups of water.

How to properly cook beans with vegetables using a slow cooker? To do this, as usual, fill the dry product with cold water overnight. Pour oil into a saucepan, add chopped onion, pepper and grated carrots.

After this, set the multicooker to the “Baking” mode and fry the vegetables for 15-20 minutes. Add beans, spices and water to the pan and set to “Buckwheat” mode.

As soon as the water evaporates, a sound signal will sound, inviting you and all your family to the table.

Beans with vegetables for the winter

In our country, bean preparations are not as popular among the population as canned cucumbers or peppers.

It's a pity! As you know, this product is a storehouse of natural vitamins, a source of protein and fiber.

If you learn how to make such preparations, beans with vegetables will become your main assistant in the kitchen. The finished product can be used to make salads, stews, and add to soups and meat dishes.

Preparation: salad

The peculiarity of this recipe is that if you wish, you can change the ingredients to your taste. The main thing is that all vegetables are in equal proportions - 500 grams. Approximate composition of products that will be needed for this salad:

• sweet bell pepper,
• tomatoes,
• green beans,
• onion,
• zucchini,
• eggplant.

To give our salad a special taste, take salt, one head of garlic and hot chili pepper.

Let's start preparing the “Beans with vegetables for the winter” preparation. Wash all vegetables thoroughly and dry with a napkin. Cut the onion into half rings and the pepper into thin strips.

Zucchini and eggplant should be peeled, large seeds removed, and cut into slices one centimeter wide. Place the beans with vegetables and garlic in a large saucepan with water and simmer over low heat.

Don't forget to stir your future salad and make sure that the amount of water does not decrease. After an hour, transfer the vegetables into prepared jars and seal them. Be sure to turn the dish upside down and cover it with a blanket so it can cool.

If you did everything correctly, then soon you will be able to treat your guests to a delicious salad of green beans and vegetables. We hope that our bean recipes will please you and your family.

Source: https://.ru/article/158148/fasol-s-ovoschami-fasol-krasnaya-s-ovoschami-retseptyi

Stewed beans with vegetables and brisket

We started digging potatoes. And in the spring we will bury it again. The world is wonderfully structured, without one there is no other.

During this period, people eat simple and satisfying food that you can take with you to the garden and not reheat - it is equally tasty either hot or cold. For example, baked beans.

This time I cooked it with a piece of lightly smoked brisket, tomatoes, sweet peppers and onions.

Stewed beans recipe

Makes about 5-6 servings.

• three glasses of beans (250 ml glass);
• 200-250 g smoked pork belly;
• two cloves of garlic;
• two medium-sized onions;
• one large sweet pepper;
• 5-6 medium tomatoes;
• salt, spices to taste.

The type of bean, in my opinion, does not matter; I had red beans from my hacienda. At noon I filled it with water with a good supply for absorption and left it until the evening.

At about eight o'clock I started cooking. By this time, the beans had swelled and risen to the very top of the pan.

I drained the water, put the beans into the cauldron in which I cook the pilaf, filled it with clean water, again with a good supply, and set it to cook.

In the meantime, I cut the brisket into small pieces. Not so much for the taste, but for the smoky smell. Even without it, with just vegetables, stewed beans turn out great.

I added a spoonful of vegetable oil to the frying pan and fried the brisket, not until it was crackling, but decent enough. And posted it separately.

I gilded the onions in the same fat and added finely chopped garlic at the end.

I scalded five fleshy homemade tomatoes with boiling water, let them stand in it for a couple of minutes and doused them with cold water. After this font, the skin of the tomatoes is removed by itself. Almost.

I peeled off the skin, cut out the bases of the stalks, and cut the pulp into small cubes.

In winter, homemade tomato sauce works great instead of tomatoes. A few spoons, slightly diluted with water.

I washed the bell pepper, after removing the stalk and seeds, I chopped it finely.

Add tomatoes, peppers, and brisket to the frying pan, put it on the fire and bring to a boil. Then I salted it and added a little mixture of dried Italian herbs.

First grate a small dry pod of hot pepper and then grind it with a pinch of salt in a mortar. Of course, you can chop fresh pepper, or you can not add it at all - everything is in your hands.

I also added it to the pan. I stewed the vegetables for two minutes. By this time, the beans had reached their standard - cooked, but not mushy, and soft to taste. I drained the remaining water from it.

I pour the stewed vegetables into the cauldron with the beans and stir. Cover with a lid and place in an oven preheated to 160-180 degrees.

You can just put it on the stove, over low heat, or put a divider like this.

But in the oven is a different story. I simmered it for about 40 minutes. It turned out whole, but soft... melts in your mouth.

Today I was on duty and I had baked beans for lunch. Cold, very tasty.

Share your variations on the theme.

Beans with vegetables – stew with potatoes and beans

Beans with vegetables are an amazingly simple dish. Common and affordable vegetables: potatoes, carrots, onions, dry beans, and a little time - and you will be delighted with a wonderful dish.

In my grandmother’s garden, beans were usually sown not in a separate area, but along the perimeter.

After ripening, it was peeled, always moved and stored in a bag suspended from the ceiling, otherwise the mice would feast all winter.

Perhaps beans are one of the oldest plants grown by humans. It is believed that the birthplace of beans is South America, although beans were grown in Ancient Egypt, Asia, and the Roman Empire.

Beans are extremely healthy due to their high content of vegetable protein and microelements. Bean protein is absorbed by the human body by two-thirds, and the microelements contained in beans help restore the body and even rejuvenate it.

I read somewhere that beans lower blood sugar levels. Beans belong to the legume family, although other plants that are not related to beans (vetch, cowpea) are often called beans. This happens due to the external similarity of the beans.

How to cook beans with vegetables? One of my friends said that cooking dry beans is a sheer pleasure. If you throw dry beans into boiling water, you can cook them almost forever. It's a joke.

Of course, sooner or later the beans will cook, and most likely turn into porridge. Dry beans must be soaked before cooking. Typically, the beans are soaked the night before to cook them the next day.

Thus, the beans are soaked for 6 hours before cooking. Soaking saturates the beans with moisture, making them soft, this significantly reduces the cooking time, but most importantly, it allows the beans to be cooked uniformly and not overcooked.

In addition, as they say in the literature, soaking destroys substances in beans that cause known digestive effects.

In addition to the fact that beans are an important and irreplaceable ingredient in Ukrainian borscht, you can cook many delicious dishes with beans.

In Georgia, there are many dishes made from beans (green, green, grain) with the common name lobio - stewed beans.

A variety of Mexican dishes, the most famous of which is chili con carne with beans, commonly known as chili. However, beans in this dish are more of an additive.

Beans can be prepared much easier. For example: beans with meat or beans with vegetables - the recipe is simple and does not require significant cooking experience. The dish is hearty and tasty, like bean soup.

Beans with vegetables

• Yield:
  1 Serving
• Preparation:
  30 min
• Cooking:
  45 min
• Prepared in:
  1 hour 15 minutes

Beans with vegetables

Ingredients

• 0.
  5 cups Dry beans
• 2-3 pcs Ripe tomatoes
• 1 piece Bow
• 1 piece Potato
• 1 piece Carrot
• 1 clove Garlic
• 50 g celery root
• 3-4 tbsp. Olive oil
• Spices Salt, ground black pepper, dry aromatic herbs, sugar

Red beans stewed with tomatoes

• dry red beans – 300 g;
• tomatoes – 3 pcs.;
• onion – 2 heads;
• garlic – 2 teeth;
• olive oil – 2 tbsp. l.;
• dill – 1 bunch;
• granulated sugar;
• salt;
• nutmeg.

1. Immerse the beans in cold water and leave for 6 hours.
2. Then drain the water, pour in clean water and let it cook.
3. As soon as it starts to boil, reduce the heat and cook for half an hour.
4. Place the cooked beans in a colander and wait until the water drains.
5. Place in a plate and cover with a lid to prevent the product from drying out.
6. Peel the onion and chop coarsely.
7. Fry in oil until golden.
8. Then add boiled beans and chopped garlic to the pan. Salt and add spices.
9. Fry for 2 minutes.
10. Immerse the tomatoes in boiling water for 1 minute and remove the skins. Puree in a blender or grate.
11. If you wish, you can add a spoonful of tomato paste.
12. Place the tomato puree in a frying pan, pour in half a glass of boiling water and stir.
13. Bring to a boil, reduce heat and cook for another quarter of an hour with the lid closed.

During cooking, the tomato sauce should bubble, but not boil. After the specified time, increase the heat and remove the lid to evaporate excess liquid.

The finished Lenten dish should be served hot, sprinkled with a small amount of chopped parsley.

Cooking features

If you don’t know how to properly cook beans with vegetables, then there is a high probability that they will turn out to be hard or the vegetables will turn into mush. Therefore, before mastering new bean recipes, it makes sense to familiarize yourself with a few recommendations.

• Beans must be sorted before cooking, as they may harbor pests. It is also necessary to wash it, and thoroughly.
• It takes a long time to stew the beans until they are ready. Soaking the beans in cold water will significantly shorten this period. This is usually done overnight, since the beans must lie in the water for at least 4 hours. If the beans have not been soaked, then their cooking time relative to that specified in the recipe will have to be increased by at least one and a half times.
• It is known that eating legumes can cause flatulence. A simple procedure will help you avoid this trouble: after the water in which the beans are cooked boils and simmers for 10 minutes, it needs to be drained.
• Beans begin to stew first, then vegetables are added to them: those that take longer to cook first, and those that require minimal preparation last. The exception is onions and carrots, which can be fried and added at the first stage of preparation to improve the taste of the finished dish. The recipe usually specifies when to add which foods to the pan.
• It is better to stew beans with vegetables in a cauldron or saucepan with very thick walls. In this case, it will cook a little faster.

The technology for preparing stewed beans may also depend on the specific recipe.

Stewed beans with meat. Photo

A hearty, healthy dish - stewed beans, white, black, red or green: we have collected the best recipes.

Beans, like any legumes, are very beneficial for the human body. Of course, it takes a very long time to cook, but the end result is an incredibly tasty dish. It is most often used to prepare salads, stews, add it to borscht and even bake it with meat in the oven.

One of the budget-friendly and very tasty dishes is legumes stewed with various vegetables. You can select absolutely any gifts of nature; experiments in this case are appropriate.

• beans – 500 g;
• tomatoes – 2 pcs.;
• zucchini – 2 pcs.;
• onions – 2 pcs.;
• salt – 1 tsp;
• oil – 50 ml;
• water – 0.5 cups;
• garlic – 1 pc.

Soak the beans in cold water for several hours. Drain the water and add new water, cook over low heat until soft. This will take at least an hour. Peel the zucchini, cut into cubes and add salt.

Remove the husk from the onion and chop it into half rings. Heat the oil in a frying pan and sauté the onion until translucent. Drain the zucchini, squeeze and add to the pan.

Wash the tomato and cut into cubes, the garlic into slices.

Drain the beans and place them in a cauldron. Next, dump out the roasted and freshly chopped vegetables. Mix everything, add salt, pour in warm water.

Close the lid tightly and simmer over low heat for twenty-five minutes. At the end you can sprinkle with black pepper and fresh herbs.

This dish will be an excellent addition to any side dish instead of meat or fish.

What you need to prepare white beans, stewed, Greek...

1. 1. Large, white beans - 300 grams (one glass with top) -
2. 2. Carrots 300 grams (two medium carrots) - 15 rubles
3. 3. White onion 300 grams (two medium onions) - 12 rubles
4. 4. Bell pepper 100 grams (one large pod) - 20 rubles
5. 5. Garlic 5 large cloves 5 rubles
6. 6. Sun-dried tomatoes 6 pieces 40 rubles
7. 7. Grated tomatoes 4 tablespoons 20 rubles
8. 8. Seasoning “Italian herbs” - to taste 15 rubles
9. 9.Odorless sunflower oil 5 tablespoons 10 rubles
10. 10.Salt to taste.

From the inventory we will need: a good sharp knife, a convenient board for chopping, dishes for soaking beans, a stewpan for stewing and any stove . That's all!