Stewed white beans with vegetables – Stewed white beans with vegetables – calorie content, composition, description

General cooking principles

There are not as many secrets in our dish today as you might think at first glance. To make it quick and tasty, the beans need to be washed and soaked in the evening, and boiled in the morning. In this case, it will take about 35-40 minutes instead of two hours.

Next, prepare a sauce based on onions (sometimes with the addition of carrots) and tomatoes/tomato paste/juice. You will get a thick vegetable mass that needs to be mixed with the prepared beans. The dish can be served to the table.

1. Rinse the beans first (in the evening, for example).
2. Place in a bowl, add cool water and let it sit overnight.
3. In the morning, drain the water, rinse the beans again and boil until fully cooked.
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4. During this time, prepare the tomato sauce, you need to start by peeling the onions.
5. Next, you need to chop it with a sharp knife and fry it in heated oil.
6. When it turns brown, add tomato paste and stir.
7. Rinse the greens, finely chop and add to the pan.
8. Season the sauce with salt and black pepper. If too thick, add a little water.
9. Peel the garlic, chop it and add to the sauce.

10. Cook until thick for about three more minutes.
11. Then add the prepared beans, mix and serve immediately.

Tip: For extra spiciness, you can use fresh chili or ground red pepper.

Cooking steps

Let's prepare all the necessary ingredients for a healthy and tasty side dish of green beans and vegetables.

We thoroughly wash the green beans, dry them and cut them into oblong pieces as shown in the photo.

Pour a liter of cold water into the pan and bring it to a boil, add the required amount of sugar and cook the beans until tender for 10 minutes. Sugar will help maintain the natural green color of the bean pods.

Remove the beans with a slotted spoon and transfer them to a clean, dry plate.

Peel the onion and cut into small cubes with a sharp knife.

Wash the carrots in cold water, peel and cut into half rings.

Buy the most ripe small red tomatoes for cooking, then put them in boiling water for 1-2 minutes and remove the skins. After cutting in half, remove the seeds and cut into wedges if desired.

Wash the bell pepper in cold water, cut it in half, remove the green stalk and seeds, cut into small cubes to match the onions and carrots.

Peel the specified number of garlic cloves and pound them in a mortar, then mix the garlic with washed and chopped cilantro. We also wash and chop the parsley, basil and dill, and put them in a separate clean bowl.

In a suitable saucepan, heat a couple of tablespoons of vegetable oil and fry the chopped onions and carrots in it until soft.

We also send the prepared tomatoes there, mix the vegetables and simmer them over medium heat under a closed lid for 10 minutes.

After the specified time has passed, add crushed garlic and cilantro to the vegetables in the pan.

Reduce the heat to low and add the sweet pepper cubes to the pan and continue to simmer the ingredients for another 10 minutes.

Along with the chopped herbs, pour one teaspoon of lemon juice into the pan with the vegetables. Also at this stage, add the specified amount of chamber to the vegetables.

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At the final stage, pour the boiled bean pods into the pan, mix the ingredients thoroughly and simmer for a maximum of 10 minutes, then remove from the heat.

We serve the finished dish only hot. Stewed green beans with vegetables is ready.

Bon appetit!

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.”

Stewed beans in tomato sauce

This recipe is very similar to the previous one, but differs in the presence of carrots. This root vegetable makes everything sweeter. Try it!

How long is it - 1 hour.

What is the calorie content - 294 calories.

1. Traditionally, rinse the beans, cover with water and leave overnight.
2. In the morning, drain the water and boil the beans until tender. This will take about 35-40 minutes.
3. During this time, peel and chop the onion and set it aside.
4. Remove the peel from the carrots, rinse and grate.
5. Rinse the green onions too and chop them with a sharp knife.
6. Heat the oil in a saucepan, add onions and carrots.
7. Simmer, stirring, until fully cooked.
8. Then add green onions, mix all ingredients and simmer for another couple of minutes.
9. Add tomato paste, pour water and bring everything until smooth.
10. Add the prepared beans, sprinkle with black pepper and salt, and add water.
11. Close the lid and cook for another twenty minutes.

Tip: instead of tomato paste, you can use store-bought or homemade tomato juice. In this case, there is no need to add water.

Stewed beans with meat. Photo

– a hearty dietary dish, stewed with a minimum of vegetable fats. Stewed beans with vegetables is suitable for dietary nutrition, a vegetarian table, a Lenten menu and a healthy diet for the whole family. The beans for this dish are mature and green. Dry red, white, variegated beans are pre-soaked and boiled. Fresh green beans are added to the dish along with vegetables. Frozen is added to prepared stewed vegetables. In terms of volume (weight), green beans are taken twice as much as dry beans. Various vegetables are taken in arbitrary proportions. Tomatoes, onions, bell peppers, zucchini, pumpkin, eggplant, and carrots are suitable for this dish. Beans with vegetables are seasoned with chopped garlic. Vegetables can be left in pieces or blended into a homogeneous mass with a blender. If desired, various spices are added to the dish. The finished dish is seasoned with unrefined extra virgin olive oil and sprinkled with chopped herbs. Serve on its own or as a hearty vegetable side dish.

The photo shows red beans with vegetables, cooked with tomatoes, onions, zucchini, carrots, bell peppers, not crushed into a homogeneous vegetable sauce.

Spicy recipe with vegetables

The recipe is intended for those who love spicy dishes. Now we will cook spicy beans with vegetables in tomato sauce. It is very tasty and definitely worthy of your attention.

How long is it - 1 hour.

What is the calorie content - 124 calories.

1. Rinse the beans under running water, soak overnight, then boil in the morning until tender.
2. While cooking, peel and wash the carrots and grate them.
3. Remove the peel from the onion, rinse and chop with a sharp knife.
4. Heat the oil and fry the onions and carrots in it.
5. Add beans, stir and cook to taste.
6. Pour in water.
7. Peel and wash the zucchini, and then cut into cubes.
8. Add it after the water and mix.
9. Peel the tomatoes and chop them.
10. Transfer them to the pan and simmer for another 5-7 minutes.
11. At the end, add hot pepper, mix and serve.

Tip: if desired, you can add sweet peppers and eggplants.

Beans with vegetables - stew with potatoes and beans

Beans with vegetables are simple and do not require significant cooking experience, satisfying and tasty. Amazing combination of 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.

Content

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

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Green bean dinner

Another recipe that will be ready incredibly quickly! This time the beans change from beans to pods and are more tender and crispy at the same time. And all again with tomato sauce.

How much time - 30 minutes.

What is the calorie content - 113 calories.

1. Wash the bean pods and remove the stems.
2. Pour into a saucepan and add the required amount of water.
3. Cook for ten minutes, then drain in a colander and rinse immediately with cold water to preserve the crispness of the pods and their vibrant color.
4. Remove peels from tomatoes and chop.
5. Peel the garlic, remove dry ends and press the cloves through a crusher.
6. Mix tomatoes with oregano, garlic, add salt and pepper, mix.
7. Simmer, stirring, for fifteen minutes over low heat.
8. Grind the cooled beans, cutting each pod into 2-3 parts.
9. Add to the tomato mass, mix everything, simmer for a couple of minutes - and serve.

Cooking beans in tomato sauce in a slow cooker

If you are the proud owner of a multicooker, save the recipe! These are beans in tomato sauce, which will cook in an hour and a half without your help. Isn't it wonderful?

What time is it – 2 hours.

What is the calorie content - 82 calories.

1. If possible, sort out the beans and soak them for several hours, or better yet, overnight.
2. In the morning, drain the water and rinse the beans again.
3. Peel the onion, wash and cut into small cubes.
4. Set the multicooker to baking mode, add oil and heat it.
5. Add the onion and simmer for ten minutes.
6. During this time, peel, wash and grate the carrots.
7. Add to the onion and cook for another quarter of an hour.
8. Pour in tomato juice, add beans, sugar, tomato paste and spices.
9. Stir and cook for an hour and a half in simmer mode.

Tip: instead of tomato paste, you can use adjika.

Stewed red beans with vegetables: a hearty vegan dish

Welcome to the blog! Today we’ll talk about beans as a dietary product and look at the stews that you can prepare with different vegetables.

Beans according to their characteristics act as a natural meat substitute. It is used during fasting, during diets, and proper nutrition. Red beans stewed with vegetables are irreplaceable for vegetarians.

Cooking recipes

There are many cooking variations, they all differ in taste and satiety. We will look at popular and healthy dishes.

Classic recipe for stewed beans with vegetables in a slow cooker with photo

Recipes for red beans with vegetables in a slow cooker are quick and easy to prepare. The beans must be placed in cold water in advance. It’s better to leave them overnight, during which time they will swell and cook faster.

You can combine it with different vegetables. Serve the stew as a side dish or main course. It goes well with pasta and cereals.

What you will need:

• red beans – 300 g;
• carrots – 3 pcs.;
• onion – 2 heads;
• tomato paste – 5 tbsp. l.;
• garlic – 4 teeth;
• parsley – 1 bunch;
• salt, pepper as desired.

Step by step recipe:

1. Immerse the product in cold water and leave for 6 hours.
2. Then boil for approximately 1.5 hours.
3. Meanwhile, peel and wash the onions and carrots.
4. Cut the onion into half rings, pass the carrots through a coarse grater.
5. Pour oil into a bowl, add vegetables and fry until golden brown on the “fry” setting.
6. Then add the beans.
7. Prepare tomato sauce - dilute the paste in a mug with hot water.
8. Add finely chopped greens, salt and pepper.
9. Pour the sauce into a container and cook for 10 minutes.
10. Pass the garlic through a garlic press and add to the vegetables.
11. Set the stewing program for 40 minutes.

Quick dinner is ready. Serve with mashed potatoes and place fresh cucumber slices on the sides of the plate.

With tomatoes and zucchini

Grocery list:

• beans – 500 g;
• onion – 2 heads;
• tomatoes – 2 pcs.;
• zucchini – 2 pcs.;
• sunflower oil – 50 ml;
• water – 0.5 tbsp.;
• garlic – 2 teeth;
• salt.

Sequencing:

1. Fill the product with cool water and leave for several hours.
2. Place in a saucepan and cook over low heat for 1 hour.
3. We clean the zucchini and cut it into cubes. Salt.
4. Remove the skins from the onion and chop it into half rings.
5. Sauté in a frying pan with oil until it becomes transparent.
6. Then squeeze out the zucchini and add it to the onion.
7. Chop the tomatoes into cubes and add to the vegetables.
8. We cut the garlic into slices.
9. Drain the water from the beans and place them in a cauldron; add the fried vegetables and garlic there.
10. Pour in water, salt and close the lid.
11. We make the fire weak. Cooking time is 30 minutes.

When serving, you can sprinkle with chopped dill. This dish goes well with rice, buckwheat, and potatoes.

Red beans stewed with tomatoes

Components:

• 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.

Step by step recipe:

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.

Useful tips

If you don’t have time to soak and cook beans, you can safely buy a ready-made product in a jar. In this case, you will only need to prepare the sauce and mix it with the cooked beans.

Cooks do not recommend salting beans at the beginning of cooking, claiming that they will be tough. In reality, everything is not as scary as they say. You can add salt at the beginning, but then you will have to cook the beans a little longer.

Beans in tomato sauce are not only healthy and tasty, but also very satisfying. Try cooking, it’s so simple that even a child can do it!

A hearty, nutritious dish! Easy to prepare! Red beans in tomato sauce, in my opinion, belongs to the category of dishes that definitely need to be prepared periodically, regardless of your diet, dietary restrictions and diets. Legumes simply must be present in the dishes of vegetarians, as well as those who are fasting. This is a great source of protein! And cooking beans in a tomato is one of the simplest and most accessible methods of “delivering” legumes to the table quickly and without much hassle.

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Ingredients and how to cook

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

Total:

Cooking time: 8 hours

Step-by-step preparation

Step 1:

To cook red beans in tomato sauce, prepare the red beans themselves. You can buy it in the markets and it is not that expensive. Also prepare tomato paste (or tomato sauce), carrots, vegetable oil, salt and spices to taste.

Step 2:

Rinse the beans and soak in clean water overnight. Then place in a saucepan, add another clean water and bring to a boil. Then reduce the heat and cook for about 30-40 minutes. The beans should be completely soft. Place the finished beans in a colander, but save the bean broth.

Baked beans. Step by step recipe

Ingredients

• Dry red beans 1 cup
• Onion 1-2 pcs
• Ripe tomatoes 0.5 kg
• Olive oil 2 tbsp. l.
• Garlic 2-3 cloves
• Dill 2-3 sprigs
• Ground black pepper, salt, sugar, nutmeg Spices

1. Stewed beans can be prepared from any variety.
   It is important that the beans cook well and remain intact. It is better to use not the smallest beans, but elongated crescent-shaped beans. I don’t know why, but such seeds cook much better and taste better. The best choice is red beans with large seeds, which are indispensable for cooking. It is better to use not the smallest beans, but elongated crescent-shaped beans
2. Sort the beans, rinse thoroughly and remove all excess. You can very effectively clean beans of excess under running water. Next, cover the beans with cold water and place in the refrigerator to soak. Soaking time - from 6 hours. It is ideal to soak the beans the night before and cook the stewed beans the next day.
3. The next day, cover the beans with cold water and cook. After the water begins to boil, reduce the heat slightly so that the water barely simmers, and do not cover the pan with a lid. You should not force the cooking process. Most likely, with rapid boiling, the outer part of the seeds will boil, while the inside will still be raw. It is also worth checking readiness quite often. Cooking time for beans is a thing in itself. But in any case, this process takes at least half an hour. Place the cooked beans in a colander to drain the water and pour into a deep bowl, which is covered with a plate so that the beans do not dry out.
4. Peel the onion and cut into large strips.
   By the way, you can add more onions to stewed beans. Heat olive oil in a frying pan. Peel the onion and cut into large strips
5. Fry the chopped onion in olive oil until golden brown.
   This should be done over high heat without covering the pan with a lid, and stirring often enough for even frying. Fry chopped onion in olive oil until golden brown
6. Add boiled beans to the fried onions, after draining the remaining water from them, and finely chopped garlic with a knife.
   Salt and pepper the beans and onions. Fry for 1-2 minutes, stirring. Add boiled beans to the fried onions
7. Scald fresh and very ripe tomatoes with boiling water, remove the skin and seeds.
   Grind the tomato pulp in a blender until it becomes a tomato puree. If the tomatoes are not too ripe, you can add 1 tsp. good tomato paste. Scald fresh and very ripe tomatoes with boiling water, remove skin and seeds.
8. Pour tomato puree into the onions and beans, add half a glass of boiling water, 1 tsp.
   sugar and ground nutmeg on the tip of a knife. To stir thoroughly. Bring the sauce to a boil, reduce heat and cover the pan with a lid. Pour tomato puree over onions and beans
9. The stewed beans will take 20 minutes to cook. During the stewing process, the tomato sauce should simmer very gently. Seething is strictly unacceptable.