Protein food is necessary for a person, and when it is required to cook a full meal without using fish or meat, legumes will come to the rescue. Delicious and hearty dishes, for example, are made from beans. Beans, stewed with vegetables, is present in the cuisines of different nations of the world. It is great for food in the post, as well as for vegetarians.
Cooking Features
If you do not know how to cook beans with vegetables, then it is highly likely that it will turn out to be hard or vegetables will turn into porridge. Therefore, before mastering new recipes of beans, it makes sense to get acquainted with several recommendations.
- Beans must be sifted before cooking, as it can infest pests. It is also necessary to wash it thoroughly.
- Stews long beans until tender. Significantly shorten this period will allow soaking beans in cold water. This is usually done overnight, as the beans must lie in the water for at least 4 hours. If the beans have not been soaked, then the time of its preparation relative to that indicated in the recipe will have to be increased at least one and a half times.
- It is known that meteorism can occur when eating legumes. A simple procedure will help to avoid this trouble: after the water in which the beans are boiled boils and boils for 10 minutes, it needs to be drained.
- The first beans are stewed, then vegetables are added to it: the first are the ones that cook longer, the last are the ones that require minimal preparation. The exception is onions and carrots, which can be fried and laid in the first stage of cooking to improve the taste of the finished dish. The recipe usually indicates when what products should be put in the pan.
- It is better to stew beans with vegetables in a cauldron or saucepan with very thick walls. In this case, it will prepare a little faster.
The technology of cooking bean stew may also depend on a specific recipe.
Beans, stewed with vegetables in a frying pan
Composition:
- white beans or red - 0, 3 kg;
- bulb onion - 0, 2 kg;
- carrots - 0, 2 kg;
- Bulgarian pepper - 0, 4 kg;
- eggplants - 0.5 kg;
- zucchini - 0.5 kg;
- garlic - 2 cloves;
- tomato paste - 50 g;
- vegetable oil, water - as required;
- salt, ground black or red pepper - to taste.
Method of preparation:
- Soak the previously soaked beans, cover with clean water. Put on medium heat and boil until boiling water. Cook 10 minutes after that. Drain water.
- Fill the beans with clean water, salt it. Cook on medium heat until boiling, then lower the heat and cook until the beans are soft enough.
- Wash the pepper, remove the seeds from it. Cut each pepper into 4 pieces and chop the straw.
- Cut eggplants into cubes and place them in a saline solution (a tablespoon of salt per liter and a half of water). After half an hour, rinse the eggplant pieces in running water, allow it to drain.
- Peel carrots, wash, cut into thin strips or grate on a special grater.
- Peel the bulbs, cut into halves of rings.
- Peel zucchini. Cut it in half, remove the seeds with a spoon. If vegetables are young, they can not be peeled. In this case, there is no need to remove seeds either. Prepared zucchini grate on a coarse grater or cut into strips.
- Heat the butter in a pan, put onions and carrots in it, fry them until the onions become an appetizing shade.
- Add zucchini and stew them with onions and carrots for 10 minutes. Add the Bulgarian pepper and simmer for 5 minutes.
- Remove the beans from the water in which it is boiled, put it in a cauldron or thick-walled pot.
- Put the vegetables from the pan into the bean container.
- Add butter to the pan, place the eggplants on it, fry for 10 minutes.
- Finely chop the garlic with a knife, put it on the eggplants, fry for another 5 minutes.
- Send the eggplants to a bowl with beans and other vegetables. Mix everything thoroughly.
- Dilute tomato paste with a small amount of water (not more than a glass). Add pepper and salt to this mixture if necessary.
- Fill the dish with tomato mixture. Put on a slow fire and extinguish for 20 minutes.
Before serving, stewed beans with vegetables, it is best to sprinkle with herbs and walnuts, all this finely chopped.
Lobio in Georgian
Composition:
- red beans - 0, 3 kg;
- bulb onion - 0, 3 kg;
- tomatoes - 0, 3 kg;
- garlic - 3 cloves;
- walnut kernels - 120 g;
- vegetable oil - 60 ml;
- wine vinegar (3 percent) - 60 ml;
- fresh cilantro - 50 g;
- hops-suneli - 5 g;
- dried mint - 5 g;
- oregano - 5 g;
- salt, red pepper - to taste.
Method of preparation:
- Rinse the beans and soak for 6-8 hours. Drain, pour fresh water, boil on medium heat for 5 minutes, drain the water.
- Rinse the cilantro, tear off the leaves, chop the stalks with a knife as small as possible and cover with vinegar. Leave for a few hours in a cool place (you can put in the refrigerator overnight).
- Fill the beans with water so that it covers it completely. Cook on low heat for 45 minutes.
- While the beans are being prepared, clean the onions and cut them into cubes. Too small do not need.
- On the tomatoes, make the cut crosswise with a sharp knife. Dip them for 2-3 minutes in hot water. Take out, cool. Peel off the tomato skin. Cut the tomato flesh into centimeter cubes.
- Heat the pan with butter, place the onion in it. Fry it until soft.
- Add the tomatoes, cook the onions with them for 10 minutes.
- If water remains in the pot after boiling the beans, drain it. Put the tomatoes and onions in the pan from the pan.
- Finely chop the cilantro leaves and put them together with the stems.
- Squeeze the garlic straight into the pan.
- Finely chop the nut kernels with a knife, put the nut chips in the pan, where the beans and vegetables are already located.
- Season and salt.
- Mix everything well, put the pot on the fire. Simmer for 20 minutes.
Serving this dish is recommended to preserve the national color with corn tortillas.
Beans, stewed with vegetables in a slow cooker
Composition:
- beans - 0, 2 kg;
- tomatoes - 0, 3 kg;
- bulb onion - 0, 2 kg;
- carrots - 0, 2 kg;
- garlic - 1 slice;
- fresh dill - 20 g;
- fresh parsley - 20 g;
- vegetable oil - 20 ml;
- water - on demand;
- salt, pepper - to taste.
Method of preparation:
- Soak the beans for 4 hours, rinse, boil until half cooked.
- Finely chop the onion and grate the carrots.
- Chop the garlic.
- Coarsely chop the greens.
- Peel tomatoes with boiling water. Cut into small cubes.
- Pour in the bowl of the multicooker oil, put the vegetables. Turn on the extinguishing mode for 20 minutes.
- Add the beans, if necessary add a little water (50-100 ml). Close the lid.
- Run the Quenching program for an hour.
Cooking beans stewed with vegetables in a slow cooker is easiest.
If you extinguish vegetables with beans, you get a tasty dish, in which there is no need to add meat. Serve it hot and cold, instead of salad.
