Stewed beans in tomato sauce in a slow cooker. Stewed beans in a slow cooker

Beans have long been used by housewives to prepare various delicious dishes. This product has always been inexpensive, but the benefits from it are truly priceless. Everyone knows that beans contain a large amount of protein, but in addition, they are rich in vitamins and amino acids. This representative of legumes is recommended to anyone who wants to lose a few extra pounds, or improve their health after an illness. Beans are especially useful for people with diabetes and intestinal diseases.

Making delicious beans in a slow cooker couldn’t be easier. If it is presented in dry form, then before boiling it is soaked for several hours in cool water. This allows the bean seeds to swell and reach softness faster during the heat treatment process. Green or canned beans should not be processed in this way; they can be added to any dish once.

Soups (including borscht), side dishes and main courses, hot salads and unusual snacks are prepared with beans in a slow cooker. It goes well with any meat products, mushrooms, vegetables, sauces and spices. At the same time, some ingredients taste better with white beans, others with red beans.

Beans are served both hot and cold, depending on the recipe. You can complement the bean dish with fresh sour cream and herbs.

Beans stewed with chicken in a slow cooker

By stewing beans and chicken in a slow cooker, you can easily get a tasty and satisfying dish for the whole family. Instead of tomato paste, you can use tomato juice. The meat does not have to be taken as fillet; wings or thighs are perfect. The seasoning should be selected to your taste, however, it is better to avoid too hot spices.

Ingredients:

800 g chicken;
1 cup white beans;
3 cloves of garlic;
1 onion;
1 tsp. chicken seasonings;
2 tbsp. l. tomato paste;
1 tbsp. l. vegetable oil;
2 sprigs of basil;
Salt pepper.

Cooking method:

Soak the beans overnight, then transfer to the multicooker bowl and add water.
Cook the faole for 1 hour in the “Porridge” mode under a closed lid.
Cut the chicken into portions, chop the onion and garlic with a knife.
After the multicooker signal, place the beans in a colander and leave to drain.
Pour a little vegetable oil into a saucepan and sauté the onion and garlic in the “Fry” mode.
When the vegetables become translucent, add the chicken pieces and sprinkle with seasoning, pepper and salt.
Stir the contents of the multicooker and continue frying in the same mode for another 7 minutes.
Add beans to the remaining ingredients and pour tomato paste diluted in water into the bowl.
Turn on the “Stew” mode for 1 hour and cook the dish with the lid closed.
5 minutes before the beans are ready, add chopped basil and, if necessary, a little more salt.

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Cooking secrets

Beans are a finicky product, but they can be cooked well and served to the delight of loved ones if you know a few important and necessary recipes. So, how quickly and tasty can you prepare it to get the maximum benefit and pleasure from eating it?

To combat flatulence in the stomach and get rid of the resulting gases, add mint to the beans. It will be able to neutralize the appearance of bloating;
If you want to get rid of the bean taste in a dish, you should soak the beans for a long time. It must be kept in water for eight to twelve hours. At the end of this time, drain the water and cook the beans in new water. If you don't change the water, the beans can take forever to cook. It will also leave that mouth-watering taste;
Do not rush in the process of preparing this product. Cook the beans over low heat. When it boils, the housewives again try to change the water and drip a little vegetable oil into it to add refinement to the taste;
It is worth salting it after the cooking process, because otherwise it may harden and be tough;
To cook beans faster, add one spoonful of cold water to the pan every ten minutes;
Do not cover the beans with a lid when cooking. This way it can retain its color and aroma. During the cooking process, do not constantly stir the beans. It's better not to disturb her at all.

Bon appetit!

Soup with beans and beef in a slow cooker

The beauty of this soup is not only its taste, but also its speed of preparation. None of the ingredients need to be fried or boiled separately; just put everything in a multicooker saucepan and select the desired program. In this case, the dish can be left completely unattended, minding your own business. Instead of “Stewing,” you can use the “Soup” mode, if it is provided in the multicooker menu.

Ingredients:

300 g beef;
1 cup beans;
4 potatoes;
1 carrot;
1 onion;
Bay leaf;
Salt pepper.

Cooking method:

Peel the vegetables, cut the potatoes into cubes, onions into half rings, grate the carrots.
Rinse the meat under running water, remove films and chop into small pieces.
Place vegetables, meat and beans into the multicooker bowl, add salt and pepper to taste.
Throw two bay leaves into the rest of the ingredients and fill everything with water.
Close the multicooker roof and turn on the “Stew” mode for 2 hours.

Step-by-step preparation

Step 1:

Rinse the red beans and soak in cold water for at least three hours, or even better, overnight.

Step 2:

During soaking, the beans will swell and their skin will wrinkle and even burst. Drain the discolored water and place the beans in the multicooker bowl. Pour in 50 milliliters of water. Select the “Cooking” program, cooking time – thirty minutes.

Step 3:

After this time, peel the onion and chop it into quarter rings. Wash the carrots, peel and grate on a coarse grater. Add both ingredients to the beans.

Step 4:

Wash the ripe tomato and chop it into cubes. Add to the multicooker bowl. If the water has evaporated, add a little more. If there is already enough water, you don’t need to add more.

Step 5:

Finally, add dried parsley, salt and pepper to taste. You can add fresh chili pepper. The beans should simmer for another hour on the “Stewing” or “Simmering” program.

It is convenient to soak beans in the evening and cook in the morning. Or you can soak it in the morning so that you can serve it for dinner in the evening. If you have a slow cooker with a pressure cooker function (that is, it can cook at high pressure), I think there is no need to soak the red beans overnight. Two or three hours will be enough for her. The multi-pressure cooker will do the rest. Of course, you can use fresh herbs when preparing these beans. This is even preferable. But if you don’t have them at hand, it doesn’t matter. It will also be delicious with dry ones. This dish can be supplemented with spices and seasonings such as dill, cilantro, basil, oregano. For flavor, you can add a finely grated clove of garlic and a bay leaf. Allspice or a couple of buds of a spice such as cloves. You can even squeeze the juice out of a quarter of a lemon. The dressing in the form of carrots and onions can be pre-fried in sunflower oil before adding to the slow cooker. This will only enrich the taste. But in this case, do not forget about increasing the calorie content of the finished dish. I served the beans as a separate dish. In my opinion, meat paired with it would be a little difficult for digestion. After all, it itself is a storehouse of protein.

By including beans in your diet, a person provides himself with proteins of plant origin and an impressive list of useful components. Don't be alarmed by how long it takes to boil this component. If you carry out the preliminary preparation correctly and pay a little attention to organizing the process, everything will go much faster than it seems. And if you learn how to cook beans in a slow cooker, it will also save you a lot of hassle. On average, cook pre-soaked beans until tender in 1.5-2 hours. If it is not soaked, then it will have to be cooked for at least 3 hours .

Green beans with vegetables in a slow cooker

Green beans with vegetables will be an excellent side dish for meat and fish dishes, or just a light dinner for those on a diet. To vary the recipe, you can use a new dressing each time, replacing the soy sauce with balsamic vinegar or concentrated broth. If desired, you can add hot pepper to the recipe.

Ingredients:

1 kg frozen green beans;
2 bell peppers;
150 g leeks;
2 cloves of garlic;
1 tsp. Sahara;
50 ml olive oil;
1 tbsp. l. soy sauce;
Salt pepper.

Cooking method:

Rinse the green beans under warm water and let them dry a little.
Finely chop the onion, pass the garlic through a press, place it in a multicooker bowl, greased with oil.
Fry vegetables in the “Fry” mode for 5 minutes, stirring often.
Cut the bell pepper into small cubes and add to the saucepan.
Place beans and sugar there, salt and pepper to taste.
Continue frying the vegetables in the same mode until the skin of the beans wrinkles.
Pour soy sauce over the beans, close the multicooker lid and cook the dish for another 15 minutes in the “Stew” mode.

Ingredients and how to cook

ingredients for 4 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Read also: Log cake classic recipe with step by step photos

Composition weight:	100 gr
Calorie composition:	64 kcal
Belkov:	5 g
Zhirov:	0 g
Carbohydrates:	10 g
Used:	33 / 0 / 67
H 100 / C 0 / B 0

Cooking time: 1 hour 40 minutes

White beans with meat in a slow cooker

This dish requires very few ingredients, but that doesn't make it any less nutritious. The combination of beans and meat will allow you to stock up on the necessary amount of protein for the whole day. The food will take quite a long time to prepare, but you won’t need to keep an eye on it, regardless of the multicooker model.

Ingredients:

300 g meat;
2 cups beans;
2 tbsp. l. tomato paste;
2 ½ glasses of water;
2 tbsp. l. sour cream;
3 cloves of garlic;
Salt pepper.

Cooking method:

Soak the beans in water for several hours, then rinse and dry.
Cut the meat into medium-sized cubes and heat the vegetable oil in a slow cooker.
Place the meat in a bowl and fry in the “Baking” mode until white.
Add beans and fill everything with the specified amount of water.
Cook the dish for 1 hour in the “Stew” mode, then season with tomato paste and sour cream, salt and pepper to taste.
Pass the garlic through a press and pour into the bowl, mix everything again.
Add another 15 minutes on the timer and finish cooking the beans without changing the mode.

How to cook beans correctly?

If for some reason you don’t want to cook beans the traditional way, you should try the option of using a multicooker. With this approach, again, you cannot do without soaking and pre-rinsing the component.

Then we proceed according to the following plan:

Place the beans in a bowl and add water in the proportion recommended on the package. Most often, 2.5 parts of water are taken for 1 part of the component. The main thing is that the liquid level does not exceed permissible limits. You can add salt immediately or wait until the end of cooking.

Close the lid and set the multicooker to “Stew” or “Soup” mode. How long to process the product depends on the desired result. If you need soft but strong grains, then 1.5 hours is enough. To soften the beans well, you will have to cook them for at least 2 hours.

Borscht with beans and pork in a slow cooker

Traditional Ukrainian borscht is always prepared with the addition of beans, and it is this that receives the most positive feedback during tasting. A slow cooker allows you to slightly reduce the time required to prepare such a first course. Using canned beans will also make things easier. If it contains a sauce with a pronounced taste, it is better to rinse the product first.

Ingredients:

300 g pork;
300 g cabbage;
500 g potatoes;
1 carrot;
1 onion;
2 tbsp. l. tomato paste;
2 tbsp. l. vegetable oil;
2 cloves of garlic;
½ can of canned beans;
½ tbsp. l. salt;
½ tsp. black pepper;
1 beet;
¼ tsp. allspice;
2 liters of water.

Cooking method:

Wash the pork, cut off the membranes, cut the meat into cubes.
Turn the multicooker into the “Frying” mode and grease with vegetable oil.
Fry the meat for 6 minutes, stirring occasionally with a spatula.
Chop the onion and carrots, add to the slow cooker and fry for another 4 minutes.
Chop the cabbage, cut the potatoes into cubes, pass the garlic through a press.
Place a layer of potatoes on top of the meat, then layers of cabbage and beans.
Place tomato paste, black and allspice, garlic and salt into a slow cooker.
Pre-boil the water and pour it into the multicooker saucepan.
Peel the beets, cut into 4 parts and place in a container for steaming dishes.
Place the attachment in its designated place and cook the borscht in the “Soup” mode for 45 minutes.
Finely chop the beets and add to the borscht, cook for another 15 minutes in the same mode.

Recipes for stewed vegetables with meat

Now you know how to cook vegetables in a slow cooker without meat. Therefore, I propose to consider options for stewed vegetables with meat in a slow cooker. Most people like such recipes, since such a dish is juicier, and the taste of the meat decides a lot. Vegetables are a side dish for meat, although we will prepare all the components of the dish together. The recipes described below are based on the first dish in this article, so be careful. Now let’s start cooking stewed vegetables with meat in a slow cooker.

Stewed cabbage with chicken steaks

Breast with vegetables in a slow cooker turns out delicious, and the chicken meat is dietary. To begin, fry the onions and carrots as usual. Then we place the meat and cabbage on top; first, all the ingredients must be chopped. Tomato paste should be diluted in water and pour this sauce over the ingredients. Cabbage and chicken should be simmered for an hour.

Potatoes stewed with meat and vegetables

Duck with vegetables in a slow cooker turns out delicious, so it is recommended to use duck for this recipe. You can use any vegetables you can find in the refrigerator. Fry onions, peppers and carrots, then gradually add meat, tomatoes and, at the very end, potatoes. Add a little boiling water and simmer for 44 minutes, after which you can serve.

Vegetable stew with chicken gizzards

Cooking vegetable stew with chicken gizzards is not as difficult as it seems. Boiled vegetables go well with this offal, so this dish is recommended for cooking. To make the task easier, watch the video below. The girl is preparing a dish from a Mexican mixture of vegetables, but you can use your own vegetables if you wish.

Stew with meat

Instead of chicken stomachs, you can use any meat, but many people are already tired of beef and pork. Therefore, you can cook a dish such as cod with vegetables in a slow cooker. You can also use pink salmon, but cod fillet is better suited for this purpose. You can prepare the stew according to the video above, only use fish fillet instead of offal.

Stewed vegetables with minced meat in a slow cooker

You can cook vegetables in a slow cooker with minced meat; you can cook them according to any recipe described above. Beef or pork is suitable as minced meat. But it’s better to mix these two types with each other, it will turn out more tasty. The minced meat must be divided into several pieces and simmered for 50-60 minutes along with the rest of the ingredients.

Stewed cabbage with sausages

How to stew cabbage in a slow cooker can be found above. The sausages can be boiled separately and added to the cabbage only in a plate. You can cook it another way - chop the meat and mix it with cabbage, and then simmer for 30-40 minutes. The second method turns out much tastier, and it’s easier to cook this way than boiling sausages in a separate pan.

Stewed vegetables with beef in a slow cooker

Stewed vegetables with beef turn out delicious and one might even say special. You can make minced beef from beef or cook it into sliced meat - it's up to you. You should first fry the onions and carrots, and then add the beef to them. This way, the meat will become soft and tender. The stewing time should also be increased to 45-50 minutes, depending on the vegetables used.