How to stew potatoes and beans. Potato and bean stew

Vegetable stew with green beans and sour cream

• Eggplant 0.5 pcs.
• Zucchini 0.5 pcs.
• Onions 0.5 pcs.
• Carrot 1 pc.
• Bell pepper 1 pc.
• Tomato 1 pc.
• Green beans 15 pcs.
• Garlic 3 pcs.
• Mint leaves 6-8 pcs.
• Salt to taste
• Black pepper to taste
• Sugar 0.5 tsp
• Vinegar 1 tbsp.
• Sour cream 1 tbsp.

• You will need
  : 30 min.
• Geography of the dish
  : Russian
• Main ingredient
  : Eggplant
• Type of dish
  : Lunch

Prepare all ingredients.

Cut the beans into almost identical small cubes into small pieces. Place eggplant, beans, onions, garlic, carrots, zucchini, peppers in a saucepan, pour in vegetable oil and fry until the vegetables are soft, stirring.

Dice the tomato, finely chop the mint and add to the stew. Stir and fry for a couple more minutes.

Salt, pepper, add sugar and pour in vinegar. Stir and cook for another three minutes.

Now add sour cream, stir, bring to a boil and remove from the stove.

Can be served warm or cooled.

Vegetable stew made from eggplant and beans

For the stew recipe you will need:

• eggplant - 3 pcs.
• onion - 1 pc.
• sweet pepper - 3 pcs.
• carrots - 1-2 pcs.
• tomato - 3-4 pcs.
• canned beans - 1 can
• garlic - 2-3 cloves
• salt - to taste
• ground black pepper - 1/2 tsp.
• vegetable oil for frying
• 4 tbsp. l.
• fresh greens - to taste.

Stew recipe:

Drain canned beans. If you wish, instead of canned beans, you can take regular dry beans and cook them in advance.

Wash the vegetables. Peel the onions and carrots. Cut the eggplants in half lengthwise, and then cut each half into half-slices about 5 mm thick. Cut the sweet pepper into strips. Cut the peeled carrots into slices. Cut the onion into thin half rings.

Heat vegetable oil in a deep frying pan (I use a wok) and lightly fry the onions and carrots. Add a little salt and mix.

Add the eggplants to the frying pan with the fried vegetables, add a little salt and fry, stirring over high heat for about 5 minutes.

Next, add the sweet pepper and chopped garlic to the pan. Stir, reduce heat and simmer covered until the vegetables release juice.

Peel the tomatoes as described in this recipe. Then cut into slices and add to the pan with the rest of the vegetables. Stir, fry a little, cover with a lid, reduce heat and simmer the vegetable stew for 10-15 minutes, stirring occasionally so that the vegetables do not burn.

Add the beans to the stewed vegetables, stir. Sprinkle with chopped herbs and leave covered for another 5 minutes.

How to deliciously cook vegetable bean stew

Stew is a rather complex, at first glance, dish that requires long-term heat treatment of each of its ingredients. That is why it is recommended to cook this dish in a large, thick-walled container. The ideal option would be a cast iron frying pan with high sides or a cauldron. You can easily cook the stew in the oven. To do this, you will need small portioned clay pots, directly in which the dish will be served to the table.

Stews are usually prepared with the addition of beans and come in several types: vegetable and, more complex, meat. They are prepared according to the same principle - alternately adding ingredients and sequentially bringing them to readiness.

Beans can be used either as green beans or as regular beans. Green beans are most often used fresh or frozen, less often canned.

How to cook vegetable stew with beans:

1. Rinse all vegetables in running water and then dry off excess moisture using kitchen towels;
2. Zucchini must be cut into cubes and lightly sprinkled with salt;

3. Peel the paprika fruits from seeds and cut into oblong strips;
4. Cut the bean pods into 2 parts;

5. Cut the carrots into cubes and chop the carrots into quarters;
6. Grease a thick-walled frying pan with refined oil and heat it up. Then put chopped zucchini, sweet peppers, beans, onions and carrot sticks into it. Stirring occasionally, fry the vegetables until tender;
7. Meanwhile, cut the juicy red tomatoes into cubes (in order for the tomatoes to be cut neatly, the tip of the knife should be thin and very sharp). Add crushed tomatoes to the fried vegetables, season everything with a small amount of a mixture of aromatic peppers and table salt;
   Read also:  Basma: recipe, ingredients, cooking tips. Basma in Uzbek - recipe for cooking in a cauldron How to cook basma at home
8. Season the vegetables with sour cream and mix gently. To add piquancy, set fire to a bay leaf, throw into the stew and simmer, covered, for 25 minutes;
9. At the end of cooking, add chopped garlic cloves to the vegetables. Remove the pan from the stove and leave for another 5 minutes - the dish needs to “cook”;

10. Vegetable stew can be served not only hot, but also cold. Before serving, the stew can be decorated with sprigs of fresh herbs and a pod of hot pepper.

How to cook red bean and vegetable stew:

1. First, prepare the ingredients. If using canned beans, drain and rinse. If the beans are dry from a pack, boil them for an hour to an hour and a half until tender.

Chop the vegetables as desired, grate the carrots on a coarse grater.

1. Fry the eggplants separately in vegetable oil until browned - 7-10 minutes.

Fry the remaining vegetables - carrots and peppers - in a separate frying pan along with spices - 5-7 minutes.

Mix all the vegetables and beans in a saucepan, add salt.

1. For the tomato sauce, combine tomato paste, water and sugar. Add the sauce to the vegetable stew with beans, cover with a lid and simmer everything together for 35-40 minutes. If necessary, you can add a little more water.

Finely chop the greens and add to the dish 5 minutes before they are ready.

Spring and Lent are ahead. Vegetable stew with red beans is a great way to prepare your body for the warmer months and fill yourself up during Lent. February is the time to gradually move the body into the spring direction. Clean out your wardrobe, make a face mask and make a wonderful vegetable stew with red beans and winter vegetables. This stew will be something between rich winter dishes and low-calorie spring-summer dishes, that is, a transition from the winter to the spring menu. Thanks to this, a light spring diet will not be stressful for you.

Red beans are an excellent source of protein - an alternative to meat products, and stewed vegetables will keep you full without the heaviness in your stomach. Since, in addition to spring, Lent is ahead, vegetable stew with beans will come in very handy as a recipe for a Lenten menu.

Cooking time: 45 minutes

Bean stew with eggplant in pots

• blue ones - 2 pcs.;
• bean pods – 180 g;
• shallots – 3 pcs.;
• sweet paprika – 2 pcs.;
• red tomatoes (elastic) – 4 pcs.;
• oil;
• carrots – 1 pc.;
• rock salt;
• a mixture of aromatic peppers;
• garlic cloves – 4 pcs.

Time spent preparing the dish: 60 min.

Energy value of the dish per 100 g: 28 kcal.

1. Wash the eggplants, drain and cut into medium-sized cubes. Place the sliced ​​eggplants in a colander, sprinkle with a generous pinch of salt and let sit for about half an hour. During this time, juice will come out of them, and with it bitterness;
2. Chop the carrots into circles and chop the onion randomly;
3. Grind the sweet pepper into strips. Cut the bean pods into 3-4 pieces;
4. Cut the tomatoes into arbitrary pieces;
5. In a wide container, mix all the ingredients for preparing the stew and season them with coarse salt and pepper;
6. Pour boiling water over the clay pots and pour 30 ml of oil into the bottom of each. Fill the pots with the prepared vegetable mixture, put 1 clove of garlic on top, then fill half with boiling water, cover with lids and place in an oven preheated to 200 0 C. Simmer the stew in pots for half an hour;
7. At the end of the specified time, remove the pots from the oven and serve immediately. The number of pots served must correspond to the number of people sitting at the table, since this type of stew is served in portions.

Rice porridge with pumpkin - if you try it just once, you will always wait for the fall season to cook pumpkin porridge.

Read how to make delicious pancakes without eggs.

Flourless oatmeal cookies are a dietary dish that can be prepared very quickly.

Recipe for vegetable stew with beans. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “vegetable stew with beans”.

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

The energy value of vegetable stew with beans is 82.1 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.

Vegetable stew with broccoli and green beans

• broccoli (young) – 270 g;
• fresh frozen green beans – 270 g;
• salad onion – 2 pcs.;
• oyster mushrooms – 150 g;
• young squash – 1 piece;
• paprika pod – 1 pc.;
• carrots – 1 pc.;
• hot chili – 1 pc.;
• pink tomatoes – 2 pcs.;
• winter garlic – 2 pcs.;
• evaporated salt;
• pink pepper

Cooking time: 40 min.

Amount of kcal in the finished dish per 100 g: 25 kcal.

1. Vegetables with mushrooms must be washed and dried from moisture;
2. Then fry the thinly sliced ​​onion and carrots in a frying pan with high sides until a beautiful amber hue appears;
3. Cut the squash into small cubes and send after the browned onions and carrots;
4. Then add the tomatoes cut into slices into the pan. Simmer the vegetables until they are slightly softened;
5. Immediately after the vegetables have softened, add chopped mushrooms, beans, young broccoli florets and diced sweet peppers. Lastly, add the hot pepper;
6. Pour boiling drinking water over the vegetables (its level should cover half of the vegetables), season at your discretion with salt, pepper and crushed garlic cloves. Simmer under a closed lid, at moderate heat until cooked.

How to cook a delicious bean stew

The bulk of the stew cooking time is spent cooking the beans. To reduce this time, it is better to soak the beans in advance, at least 3-4 hours before cooking.

Beans need to be soaked in a large volume of water, but for cooking it is better to change the water to fresh water. Depending on the soaking time and the type of beans, boiling can take from 30 minutes to 2 hours - it is necessary that the beans soften sufficiently but do not begin to crack.

If the zucchini is very young, you don’t have to peel it, but for more mature vegetables it is better to take only the pulp without the peel and seeds. Chop the zucchini coarsely, and the onions and carrots into smaller pieces.

Fry the vegetables well in hot oil, add the prepared beans to them and pour in tomato juice or sauce diluted with water. Simmer the stew under the lid until the vegetables are ready and until the remaining liquid and oil turns into a thick gravy.

Serve warm or cold as a snack or as an addition to hot dishes. Bon appetit!

When you don't have time, make a stew with canned beans. And needless to say, during the season, food can be varied with delicious vegetables: broccoli, green beans, cauliflower, eggplant, tomatoes, champignons, potatoes, etc.

What kind of stew are you preparing?

Spring and Lent are ahead. Vegetable stew with red beans is a great way to prepare your body for the warmer months and fill yourself up during Lent. February is the time to gradually move the body into the spring direction. Clean out your wardrobe, make a face mask and make a wonderful vegetable stew with red beans and winter vegetables. This stew will be something between rich winter dishes and low-calorie spring-summer dishes, that is, a transition from the winter to the spring menu. Thanks to this, a light spring diet will not be stressful for you.

Red beans are an excellent source of protein - an alternative to meat products, and stewed vegetables will keep you full without the heaviness in your stomach. Since, in addition to spring, Lent is ahead, vegetable stew with beans will come in very handy as a recipe for a Lenten menu.

Cooking time: 45 minutes

Vegetable stew with beans in a slow cooker

Ingredients for preparation:

• potatoes – 4 pcs.;
• zucchini – 2 pcs.;
• beans – 100 g;
• bush onion – 1 pc.;
• sweet pepper – 1 pc.;
• ripe eggplant – 1 pc.;
• tomato sauce – 3 tbsp;
• salt;
• allspice;
• garlic.

Cooking time: 50 min.

Nutritional value per 100 g: 26 kcal.

1. First of all, you need to prepare the eggplants. To ensure that during heat treatment they do not emit bitterness, which can overshadow the taste properties of the other ingredients, they must be properly prepared. Namely, cut the fruit into small cubes, sprinkle them with salt and leave for 15-20 minutes, recommended in a colander. Under the influence of salt, all the bitterness will come out of the “little blue ones” along with the juice;
2. Cut the peeled potato tubers into slices or cubes. Grind the zucchini in the same way;
3. Finely chop the onion and chop the carrots into rings;
4. Cut the sweet paprika into strips;
5. Pour 50 ml of refined oil into the bottom of the multicooker bowl and turn on the “Frying” mode and heat it up. Then quickly fry the green beans, bell peppers and onions with carrots;
6. Follow with potatoes, eggplant and zucchini. Season everything with salt and aromatic pepper, fill 1/3 with boiling water, switch the multicooker to the “Stew” or “Stew” mode and cook for 40-45 minutes;
7. After the readiness signal sounds, unplug the multicooker, season the finished stew with chopped garlic and, after carefully mixing, serve.

Vegetable stew with meat and potatoes

Cooking time:

95 minutes.
Calorie content:
86 kcal per 100 g.
Quantity:
6 servings.
Kitchen utensils:
cauldron or saucepan, knife, bowl, frying pan, spoon, cutting board, grater or garlic press, colander, spatula.

Ingredients

Step-by-step preparation

1. Take two medium eggplants, trim the edges and cut into medium cubes. Place in a bowl, mix with a tablespoon of salt and leave for 20 minutes. This is necessary so that the bitterness comes out of them. After that, transfer them to a colander and rinse under the tap. I use the eggplant with the skin, and you can trim it off if you wish.
2. Similarly to the eggplant, cut 4-5 peeled potatoes, 2 medium onions, 2 carrots and 2-3 sweet peppers.
3. Cut regular zucchini or zucchini into the same cubes.
   If there are large seeds, then they need to be cut out, leaving only the dense pulp.
4. So that we have everything at hand, we immediately prepare the sauce. To do this, put 3 tablespoons of tomato paste in a bowl. Finely grate or pass 3-4 cloves of garlic through a press and add to paste.
5. Very finely chop one small pod of hot pepper. It always grows on my windowsill. Instead, you can cut off a small part from a regular long pepper. We also put it in a bowl.
6. Add half a teaspoon of salt and a level spoon of sugar. It will set off the acidity and spiciness.
7. Pour a glass of warm water and mix well.
8. Heat the frying pan well, lightly coat the bottom with vegetable oil and first fry the onion until golden. Transfer it to a cauldron or thick-bottomed pan, trying to leave as much oil in the pan as possible.
9. Now quickly fry the carrot cubes until golden brown and also transfer them to the pan.
   There is no need to achieve complete readiness so that the vegetables do not turn into porridge during stewing. A quick frying will keep them in shape.
10. If necessary, add oil to the pan and fry the eggplants. When they are almost toasted, add the bell pepper.
11. We also fry the zucchini and potatoes separately.
12. Cut 750-800 g of any meat into medium pieces. Place in a frying pan and quickly fry on all sides.
13. Pour our tomato sauce into the pan with meat and vegetables. Salt to taste, season with spices if desired.
14. Mix well and leave to simmer over low heat until fully cooked.
15. Place the finished stew on plates, sprinkle with chopped herbs and invite everyone to the table.

Video recipe for preparing vegetable stew with meat and potatoes

From the detailed recipe in the video you will learn how to cook vegetable stew with meat.

https://youtu.be/ulngjyObmog

Try cooking this. You can also make it there from a similar set of ingredients.

Stew with beans, meat and mushrooms

Ingredients for cooking:

• pork neck – 0.7 kg;
• porcini mushrooms – 0.3 kg;
• potato tubers – 0.2 kg;
• onion - 3 pcs.;
• carrot root – 1 pc.;
• sour cream product - 1 tbsp.;
• frozen green beans – 0.1 kg;
• tomatoes – 2 pcs.;
• “khmeli-suneli”;
• salt;
• black pepper.

Time spent: 1 hour.

Nutritional value per 100 g: 37 kcal.

1. Wash a piece of pork neck, dry it with paper towels and, cut into medium-sized pieces, fry until golden brown in a frying pan with minimal addition of oil;
2. Peel the potatoes, wash them and cut them into small slices;
3. Chop the shallots into rings and the carrots into cubes;
4. Cut the tomatoes into cubes, defrost the frozen beans;
5. The champignons must be cut into quarters;
6. Place potatoes, mushrooms and other prepared vegetables into the pan with the meat. Season the ingredients with freshly ground black pepper, salt and a pinch of khmeli-suneli. Season with sour cream, add 250 ml of boiling water and, cover with a lid, simmer over low heat until tender (about 45 minutes);
7. Meat stew with vegetables is served as an independent dish that does not require any additions. Bon appetit!

Potato stew with meat and beans

Cooking time:

95 minutes.
Number of servings:
4-6.
Calorie content:
98 kcal per 100 g.
Kitchen equipment:
bowl, knife, cutting board, frying pan, saucepan.

Ingredients

Step-by-step preparation

1. Before you start cooking, soak a glass of beans for several hours. It is best to do this in the evening. The exception is red thin beans, for which 40 minutes or an hour is enough.
2. Place the swollen beans in a saucepan or saucepan, pour in 3 cups of water and boil for about an hour until tender.
3. Peel two eggplants and two young zucchini and cut into medium cubes.
4. Using the same cubes, cut 2 medium carrots, 4-5 potatoes and 1-2 peppers. Chop the onion into half rings.
5. Take 600-700 g of tomatoes. We make small cross-shaped cuts on top. Place in a bowl and cover completely with boiling water for two minutes. After this, remove the skin and also cut into cubes.
6. Cut pork goulash or bacon into medium pieces. The main thing is that the meat has fat.
7. In a well-heated frying pan with oil, quickly fry the meat on all sides until golden brown.
8. Add onions and carrots to the meat and fry everything together a little. At the very end, add finely chopped 3-4 cloves of garlic.
9. While the meat is frying, simultaneously place a saucepan or cauldron on the stove. Pour a couple of tablespoons of oil and add tomatoes, eggplants, peppers and zucchini. Mix.
10. When the contents of the pan have reduced slightly in volume, add the potatoes and beans. If desired, the potatoes can be lightly fried separately over high heat.
11. After 10 minutes, transfer the contents of the pan into the pan. Salt, season with spices, add 2 tablespoons of tomato paste and mix.
12. Simmer everything together over low heat until fully cooked.

Video recipe for cooking vegetable stew with meat and beans

A detailed recipe for making stew with beans and meat can be seen in the video.

Try cooking something hearty and delicious with a variety of vegetables.

• The stew turns out much tastier if you separately fry all the vegetables that are part of it.
• The ingredients vary depending on the season and what's in your refrigerator. This could be beets, cauliflower, pumpkin, asparagus and other vegetables.
• Meat is fried for the longest time. This takes about 20 minutes. The remaining ingredients are added at intervals of 10 minutes.
• First, the stew is cooked over medium-high heat. And 10 minutes after adding the last component, the fire is reduced to a minimum, and everything is simmered until cooked.
• Salt and spices are added at the moment when all the ingredients are in the vessel.
  If you do this earlier, you may not guess the final volume of vegetables and incorrectly calculate the amount of salt and seasonings.
• Garlic and herbs are added to the stew 5 minutes before readiness.
• All vegetables should be cut equally.
  Then they will cook evenly. The exception is onions. In any case, it cooks quickly. But it is placed first so that it transfers the aroma to the rest of the contents.

I will be pleased if you leave comments with reviews or additions to my stew recipes. And bon appetit!

When the cold weather sets in, more high-calorie, filling dishes appear on our menu than in the summer. And it is in winter that I often prepare dishes from legumes. Recently, looking in the kitchen cabinet and in the freezer, I came up with an idea for lunch - there will be a meat stew, with the addition of red, white, and green beans. It turned out to be a delicious, homemade dish that I will definitely repeat.

Let's prepare the necessary products.

Cut the meat into small pieces, add salt, and fry in vegetable oil for 5-7 minutes over medium heat. Then add a little water, cover with a lid, and simmer the meat for 15 minutes.

Chop the onion coarsely, add to the meat, fry for another 5 minutes.

Add boiled beans to the meat, stir, simmer for 5 minutes.

Then add green beans and tomatoes in their own juice. Tomatoes must first be peeled and finely chopped or grated. Salt and pepper the dish, cook for 15-20 minutes.

Delicious meat stew with beans can be served as a separate dish or with rice.

Bon appetit!

Green beans or green beans are a very tasty and healthy vegetable; lately I like them even more than regular ones. Most often I added green beans to, but once I tried to stew them with meat, it turned out very tasty, everyone at home appreciated the new dish and a few days later they demanded to repeat it for an encore.

I took a photo of this recipe back in the summer, when the green beans were taken from my mother’s beds. But I only got around to writing and publishing the article now. I think the recipe will be relevant at any time, because you can use frozen beans. Every year we stock up on freshly frozen home-grown vegetables, including beans. And in the store you can now buy almost any plant product in the winter season.

Bean stew with chicken and vegetables

• chicken fillet – 400 g;
• beans – 200 g;
• bulbs – 2 pcs.;
• zucchini – 1 pc.;
• oyster mushrooms – 400 g;
• sour cream 15% - 200 g;
• salt;
• Curry spices - 10 g.

Cooking time: 30 min.

Energy value per 100 g: 27 kcal.

1. Wash the young green beans and place in boiling water for 5 minutes. Then drain in a colander and wait until all excess liquid has drained;
2. Cut the chicken fillet (without skin) into small pieces and fry for 5 minutes in a frying pan (there should be a minimum amount of oil);
3. In another frying pan, fry the diced zucchini, chopped onion and oyster mushrooms. At the end of frying, add sour cream, salt and a mixture of “Curry” spices;
4. Add the fried chicken fillet and boiled beans to the pan with the main ingredients. Stir, cover and simmer for 15 minutes;
5. The finished stew is served to the table in portions, supplemented with garlic baguettes/crackers and fresh herbs.

Preparation

Of the entire set of vegetable stew ingredients, potatoes will take the longest to cook, and therefore you should start cooking with them. Peel and wash the tubers, and then cut them into cubes about one and a half centimeters in size. Heat vegetable oil in a frying pan and fry the potatoes in it until golden brown.

While the potatoes are frying, peel and chop the onion and grate the carrots.

Then cut the sweet pepper and celery into strips. These two components will make your dish aromatic and fragrant.

Add these vegetables to the potatoes and cook together for 3-4 minutes. Then shred the cabbage and add it to the pan. Season the vegetable stew with bay leaf, salt, pepper and spices (in this case, turmeric and paprika).

Fry the stew for 2-3 minutes, then add water until it barely covers the vegetables.

Then add tomato paste and vinegar. If you don't have wine vinegar, add lemon juice or acid. You can also add 2-3 tbsp. spoons of dry red wine. But you should not use table vinegar - it is too strong and will overwhelm the flavors of the vegetables.

Cover the vegetables with a lid and simmer over low heat for 15 minutes, then add the canned beans along with the liquid. This liquid is very starchy, which will thicken the sauce in the stew a bit.

Bring the vegetable stew to readiness for 5 minutes. Your wonderful dish is ready!

How to cook vegetable stew from green beans and zucchini

1. Prepare all ingredients and begin the culinary process. First, chop the onion and carrot root. The pieces should be approximately equal. Fry these products a little in vegetable oil.

2. Cut the garlic arrows into small pieces. If there are none, then you can simply take a clove of garlic and chop it. Place the product in a frying pan. Mix everything well with a spoon.

3. Rinse the zucchini and cut into small cubes. Place the pieces into the frying pan. Cook for 3-5 minutes on low heat.

4. Green beans must be washed in advance and cut into small pieces. Place the beans in the frying pan. Add salt. Stir everything well. Simmer covered for 5 minutes.

5. Chop the tomato with a knife. The pieces should be small. Add the sauce to the pan along with the tomato. Again, mix everything. Simmer covered for 10 minutes.

6. Stew of green beans and zucchini is ready.

Cooking according to the recipe:

1. If using dry beans, place them in a large bowl and fill with water until 2 inches above the beans. Soak for 8 hours or overnight. Drain the water. If using canned beans, drain and rinse.
2. Place a large, heavy skillet over medium heat and add the bacon (if using). Cook the bacon until browned and crisp, about 10 minutes. Rearrange. Pour off all the fat, leaving only a tablespoon, and return the pan to the heat. Add sausage and cook until browned. Using a slotted spoon, transfer the sausage to a bowl.
3. Pour off all the fat, reserving only a tablespoon, and return the pan to medium heat. When the fat is hot and shimmering, add the onion and garlic, celery and bell pepper, stir to coat, and fry until golden brown, about 4 minutes. Add tomato paste and cook until fragrant, about 30 seconds.
4. Add the potatoes and stir to coat with the tomato paste. Add beans, chorizo ​​and remaining ingredients except bacon and bring to a boil over high heat. Reduce heat to medium-low and simmer until flavors are combined and dry beans are cooked, about 1 to 1½ hours. Crumble bacon over beans and add more salt if necessary. Remove bay leaf, divide beans into serving bowls and serve.

Categories:

recipe / Lunch / Soups / Thick soups and stews / Portuguese cuisine / Aida Mollenkamp

Meat stew with green beans

How to cook the dish “Meat stew with green beans”

1. Wash the pork meat and cut into small pieces.
2. Heat oil in a saucepan and add meat to it, fry until golden brown.
3. Cut the onion and carrots into slices and add to the meat.
4. Next, place the green beans in a saucepan and simmer for several minutes.
5. Peel and cut the champignons in half, add to the stew and simmer until half cooked.
6. Peel the potatoes and cut into cubes.
7. Add to meat and vegetables, add salt and pepper.
8. Add water to the stew and simmer until done.

This stew is quite hearty and unusual. Green beans add their piquant flavor.

• Pork - 300 gr.
• Green beans - 200 gr.
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onion - 2 pcs.
• Champignon mushrooms - 100 gr.
• Vegetable oil - 4 tbsp. l.
• Salt - 1 tbsp. l.
• Pepper - 0.5 tsp.
• Water - 2 tbsp.

Nutritional value of the dish “Meat stew with green beans” (per 100 grams):

Calories:

113.2 kcal.

Stewed potatoes with green beans, onions and carrots

Potatoes and green beans are a simple Belgian vegetable dish that can be served alone (an excellent choice for vegetarians) or as a side dish for meat or fish. Both fresh and frozen or canned green beans are suitable, there is no fundamental difference. Total cooking time is 40-50 minutes.

Ingredients for 5 servings:

• potatoes – 600 grams;
• green beans – 300 grams;
• carrots – 1 piece;
• onions – 1 piece (medium);
• garlic – 2 cloves;
• tomatoes – 2 pieces (or 2 tablespoons of tomato paste);
• water – 300 ml;
• vegetable oil – 3-4 tablespoons (for frying);
• salt, pepper, other spices, herbs - to taste.

Recipe for potatoes stewed with green beans

1. Wash (defrost) green beans and trim off the tails. Divide each pod into even pieces 3-4 cm long.

2. Place the chopped beans in a saucepan, add cold water (it should completely cover the pods) and boil until tender (about 10 minutes).

3. Wash the potatoes, peel them, cut them into 5-6 cm cubes.

4. Heat a frying pan with vegetable oil. Fry the potatoes until golden brown.

5. Grate the peeled carrots on a coarse grater. Cut the onion and garlic into small pieces.

6. Fry the onions and carrots until the onions are transparent, then add the garlic and fry over medium heat for another 30-40 seconds.

7. Place potatoes, green beans, onions, carrots and garlic in a cauldron or thick-bottomed pan for stewing.

8. Add boiled water and tomatoes cut into large pieces (just tomato paste). To cover with a lid.

9. Simmer until the potatoes are ready. Then add salt, pepper and other spices. Mix.

10. Turn off the heat, cover with a lid, and let sit for 3-5 minutes before serving.

11. Divide the potatoes and green beans into separate portions, sprinkle with chopped herbs if desired and serve the dish hot.