Beans with beef recipes. Bean stew. Photo

Stewed beans with meat- a dish that can be found on different continents of our planet. It is prepared in America, Asia, Africa and Europe, although with their own national characteristics and flavor. is known to be valuable source protein, carbohydrates and vitamins, but in addition to these substances, it also contains biological compounds that slow down digestion.

For this reason, many people refuse beans and other legumes in their diet. If you cook beans correctly, they will be easily digested and will benefit the body. We can talk about all kinds of bean dishes for a very long time, because it is impossible to prepare all categories of dishes from them - soups, appetizers, main courses, sauces. You may not believe it, but even desserts, as well as sweet pastries.

Stewed beans are especially tasty. To stew beans, you can use both vegetables and add meat to them. Secondly, the beans will be more nutritious and filling. You can use rabbit, chicken, pork, beef, turkey, duck, goose, and lamb as meat.

Today I want to show you how to prepare stewed beans with pork in tomato sauce in a frying pan step by step with photos.

Ingredients:

• Pork – 300 gr.,
• Red or white beans - 1 cup,
• Carrots – 2 pcs.,
• Onion – 1 pc.,
• Tomato sauce – 3 tbsp. spoons,
• Bay leaf - optional
• Salt and spices - to taste,
• Sunflower oil,
• Greens for serving.

Stewed beans with meat - recipe

To prepare this dish, the first step is to boil the beans. It is recommended to soak fresh and dry beans in cold water for several hours before cooking. This procedure will not only make the beans softer, and therefore reduce their cooking time, but also remove from its composition some substances that are not beneficial for the human body.

These substances include well-known oligosaccharides, which promote increased gas formation in the intestines and phytic acid, which interferes with the absorption of vitamins and minerals. The duration of soaking will depend mainly on the degree of its hardness. It is clear that dry and hard beans should be soaked a little longer. The duration of soaking beans ranges from 12 hours to a day.

After soaking, drain the beans and rinse with cold water. After this, place the beans in boiling salted water. The water should completely cover the beans. Boil it for about 40-50 minutes until tender, always over low heat. The beans should be soft, but not fall apart. While the beans are cooking, prepare the vegetables for stewing. Peel medium-sized onions and carrots. We chop the vegetables according to the classic scheme - grate the carrots on a medium grater, and cut the onion into small cubes.

Place the cooked beans in a colander and let cool.

Prepare the meat for the bean stew. As mentioned above, absolutely any meat can be used to prepare this dish. In our case, we take pork. Be sure to rinse a piece of pork prepared for stewing beans with cold water before slicing, especially if the meat is fresh and has just been purchased. After this, the meat should be blotted to remove moisture. Also be sure to trim off any membranes on the pork, if any. Cut the meat into small pieces, approximately slightly smaller in size than those prepared for barbecue.

Pour some sunflower oil into a frying pan and place it on the stove. Once it is hot and hot, place the pork pieces on it.

With constant stirring, fry the pieces of meat for 15 minutes.

Add onions and carrots.

Add about half a glass of water so that the vegetables and meat can be fully stewed. Mix everything.

Add tomato sauce. Instead, you can use tomato paste or ketchup.

Add salt and spices to taste. If desired, you can add 1-2 bay leaves.

Mix with vegetables again. Simmer it uncovered over low heat for 10 minutes. Add cooked beans. Simmer for another 10 minutes.

Stewed beans with meat are served either hot or cold - as you like. Beans stewed with meat - a complete second meat dish, which does not require additional garnish. Traditionally, these beans are served with salads, greens, bread or tortillas.

Bon appetit. I will be glad if this recipe baked beans with meat

Stewed beans with meat. Photo

When starting to cook white beans with beef, rinse the beans, add clean water to a large bowl and leave to soak overnight. When the beans stand, it is easier to sort them out; spoiled beans, with insects, etc., float to the surface.

We remove all debris and rinse the beans again, let the water drain.

Finely chop the onion. In a cast iron saucepan or large saucepan, heat one and a half tablespoons vegetable oil, send the onions there. Fry until transparent and soft, stirring, over medium heat.

Grate carrots onto coarse grater, add to the fried onions and cook, stirring, for about three to four minutes.

Meanwhile, cut the meat into small pieces. In a separate frying pan, heat the remaining oil and fry the meat until golden brown. Season with salt.

Add beans and fried meat to the vegetables in the pan and stir.

Add tomato paste and pour in enough hot water to cover the contents of the pan by one or two fingers. Close the lid and cook for about an hour over low heat.

Add chili, salt, paprika and mix. Squeeze out the garlic. Cook for another fifteen to twenty minutes. We taste the meat and beans for softness. If they are soft enough, turn them off; if not, cook for another 20-30 minutes. During this time, almost all of the liquid can be absorbed, so you need to stir and watch. If necessary, add another glass of hot water. Serve hot white beans and beef with a side dish and fresh bread.

If you're in a real hurry or don't want to deal with dry beans, you can make this dish with canned white beans. To do this, fry the meat, then simmer it with vegetables and tomato paste, adding a little water, adding two cans of beans at the very end. You can use beans canned in tomato sauce; they are perfect for this dish.

Calories: Not specified
Cooking time: Not specified

Very simple delicious recipe hearty dish, homely and cozy, ideal for cold weather. It is prepared practically from what is in the house: a small piece of meat, a couple of handfuls of beans, onions and carrots and tomato sauce. If there is canned beans, preparation is simplified to a minimum, and cooking time is significantly reduced. If you don’t have ready-made beans, dry ones need to be soaked for several hours or overnight. Long soaking before cooking is not required only when you are sure that your beans are from a new harvest - they are soft and will boil quickly.
In addition to onions and carrots, other vegetables are added to the gravy: bell pepper, celery, zucchini, eggplant. Serve beef stew with onions and carrots, recipe with red beans, can be used as a separate dish or with a side dish. Unleavened rice, mashed potatoes or stewed cabbage. Select the spices to suit your taste; according to the recipe, the meat turns out noticeably spicy, with a hint of pepper. I'm sure you'll like this one too.

Ingredients:

- beef – 400 gr.;
- dry red beans – 1 cup;
- onion – 2 pcs.;
- carrots – 1 pc.;
- tomato sauce – 3 tbsp;
- flour – 1 tbsp;
- salt - to taste;
- ground chili pepper – 0.5 tsp. (or paprika);
- spicy seasoning for meat – 1 tbsp. (to taste);
- garlic – 3 large cloves;
- bay leaf– 1 piece;
- vegetable oil – 3-4 tbsp;
- water or meat broth– 2-3 glasses.

How to cook with photos step by step

We sort the beans, remove all spoiled and chopped ones. Fill with cold water (three glasses of water per glass of beans) and leave for several hours. We change the water two or three times. Then drain, rinse the beans with clean water and transfer to a saucepan. Pour enough cold water to cover the beans by 4-5 cm. Bring to a boil, reduce the boil to gentle, cook for 1-2 hours until soft. Legumes harvested this year cook quickly, but those stored for two or three years will take a long time to boil. The boil should be low so as not to damage the integrity of the beans. There is no need to add salt during cooking.




The beef takes a long time to stew, at least an hour, so at the same time as cooking the beans, we begin preparing the meat. Cut the beef into small pieces.




Season with spices, add finely grated garlic. Stir and leave to marinate for one hour. If spicy dishes are not your taste, choose your own bouquet of spices. Can be used provencal herbs, oregano, thyme, basil, nutmeg, coriander, all types of pepper.






Pour two tablespoons of oil into a deep frying pan or saucepan. Heat it well and lay out the pieces of beef. Stirring, fry for about ten minutes until browned on all sides.




Pour in a glass of boiling water and cover with a lid. Reduce the heat to barely noticeable, simmer the meat for 40-50 minutes, until almost done. During stewing, the water will boil away, add as necessary so that the beef is half covered with liquid.




The beans are already cooked by this time. Drain the broth or leave as needed for stewing.






Transfer the beans to the beef. Stir, salt to taste, add broth or water. Cover and continue to simmer for another 10-15 minutes.




When the meat becomes completely soft, prepare the vegetable frying. Cut the onion and carrots into small pieces. In a saucepan with a thick bottom, heat 1-2 tbsp. spoons of butter. First add the onion, lightly saute it until soft and add the carrots. Simmer the vegetables over low heat for two to three minutes until they are saturated with oil.




Transfer the contents of the pan to the vegetables (meat and beans without liquid). Stir, lightly fry.




Mix the tomato sauce with flour, grind until smooth so that there are no lumps. Gradually pour in half a glass of water and dilute the sauce.






Pour the tomato sauce and flour into the pan with the meat and vegetables. Heat to a boil. Add water, make the sauce not very thick (or thick - to your taste). Add some salt and simmer for about ten minutes. Just before it’s ready, add a bay leaf. Turn it off and let it brew.




Serve the stew with beans and vegetables with a side dish. If you make more gravy (sauce), you can serve it as a hot dish for lunch without a side dish; the sauce is very tasty dipped in pieces of fresh homemade bread.




Bon appetit!

At home, we often prepare meat with vegetables, cereals or legumes for dinner. Often, especially if there is a heavy workload, dishes for dinner are prepared in the morning in order to heat them up in the evening. Beef with beans is one of my favorite dishes, very filling and tasty. Even though beef takes a long time to cook, there is always enough time in the morning to prepare the stew and boil the beans.

Homemade beef stew does not require complex cooking techniques or exotic ingredients. It is noteworthy that such dishes are obtained completely differently from veal. Apparently, since veal cooks much faster, the dish does not have time to soak in the juices and flavor of the meat. And the nutritional and protein value of older meat is higher.

Usually, in order for meat to become soft, it must be stewed or boiled for a long time. You can cook it using the rib part of the carcass - excellent broth is guaranteed. Or make soup with rich broth. But meat stew with beans - the dish is not much more complicated, and takes the same amount of time to prepare if you take care in advance and soak the dry beans.

Beef and beans is similar to a traditional British stew - a type of stew made from meat stewed in a sauce, for example. Beans are often added to stew, and wine is used instead of water. Moreover, during the cooking process, tough meat becomes incredibly soft and tasty. As a result, all aromas and tastes simple products mix to form a delicious combination.

Beef and bean stew is cooked over low heat. The beans are soaked and then boiled separately. The boiled beans are mixed with the almost finished stewed beef, and the sauce is brought to a certain thickness.

To prepare a stew, you need to know that tough meat can simmer for up to two hours. It is worth being prepared in advance for long-term heat treatment. In Italian cuisine, the classic beef stew is used as a pasta sauce. This stew does not cook quickly; the meat must be soft. The addition of beans improves the taste and makes the stew a complete second course for have a nice lunch or dinner.

Ingredients (2 servings)

• Beef 400 g
• Beans 1 cup
• White table wine 1 glass
• Carrot 1 piece
• Onion 1 piece
• Garlic 2-3 cloves
• Celery (root) 1 piece
• Hot pepper 1-2 pcs
• Butter 50 g
• Wheat flour 1-2 tsp.
• Salt, black pepper, sweet paprika spices

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Beef with beans. Step by step recipe

1. The beef should be old enough and tough enough; it makes an excellent stew. You can use any beans that cook well. The dish looks beautiful if the beans are dark - black or red. In advance, preferably in the evening, soak the beans in cold water. This will make the seeds softer and cook better. Before you start cooking the beef stew, boil the beans in a large amount of water at a low boil - then the bean shell will not burst.

   Beef, red beans and vegetables for stew

2. Melt butter in a frying pan. Clean the beef from bones, visible pieces of fat and films. Cut the meat into large pieces so that they can be easily pierced with a fork in the finished dish. Place the pieces of meat in the heated oil and fry, turning occasionally, until golden brown.

   Fry the meat on butter

3. Peel the carrots and celery root and cut into medium-sized strips. Add vegetables and 1-2 whole unpeeled pods to the fried meat hot pepper. Fry the meat and vegetables for 4-5 minutes until the carrots become a little soft.

   Add chopped carrots and celery

4. Peel the onion and garlic. Cut the onion into large strips or cubes. Chop the garlic with a knife. Add the onion to the meat and fry for a few minutes over medium heat. After this, add garlic and spices. Season with salt and ground black pepper. Add 0.5 tsp. sweet red paprika and mix everything.

   Add onion and garlic, spices

5. Pour a full glass of white table wine and a glass of hot water from the kettle into the meat and vegetables. Bring the liquid to a boil. Cover the pan with a lid and reduce the heat to low, at which point you can still see a simmer. Leave the beef and vegetables to simmer. This is a long process, usually 1 hour is the minimum time. You need to taste the meat for toughness, and as soon as it has become acceptable, you can consider the meat ready.

   Add wine and water

6. While the beef is stewing, the onion will combine with the liquid and form delicious sauce. The vegetables will remain in the same form as they were cut. Add boiled beans to the meat and stir. After the beans are added, the dish is simmered in an open frying pan over medium-high heat. To avoid damaging the bean shell, do not stir the stew too intensely.

   Add boiled beans and simmer over medium heat

7. If you want the meat and beans to be thicker, you can thicken the sauce with flour. Depending on the amount of liquid sauce, 1-2 tsp. Dilute the flour with water and pour into the stew, stirring continuously. The flour will “cook” quickly. The sauce is ready to your liking.

   

Stewed meat is very popular because it is quite simple to prepare, and the dish always turns out tasty and satisfying. Stewed beef with beans is loved by many because this dish can be served as a stand-alone lunch or dinner, or with your favorite side dish. Very tasty with mashed potatoes, rice, pasta, buckwheat and other cereals. Personally, I like to serve stewed meats and beans with sauerkraut, homemade pickles or marinades. Have fun cooking it, it’s very tasty!

Prepare the products according to the list. Peel the onions, carrots and garlic, wash under running water along with the meat, and dry with paper towels. Put the kettle on, you need to boil the water.

First of all, let the beans cook. Add a pinch of soda to the water, so the beans will boil in 25-30 minutes. Place the finished beans in a colander.

Heat in a frying pan vegetable oil, place sliced ​​beef in it, fry until slightly browned.

Cut the onion into half rings, carrots into large pieces, add to the meat. When the vegetables are slightly soft, pour in hot water from the kettle.

Cover the pan with a lid and turn the heat down. Simmer the meat over low heat for 40-50 minutes, adding water from the kettle from time to time.

When the meat is soft, add hot pepper and garlic to the sauce, salt and pepper to taste. To prevent the gravy from being runny, you can thicken it with flour. Stir the flour into small quantity cold water, pour into the meat.

Transfer the beans to the pan and stir. When the sauce boils, taste it for salt - you may need to add a little salt. Simmer the meat and beans for 10 minutes.

Add chopped fresh herbs last, stir ready dish, turn off the stove.

Now you need to catch and throw away the garlic and hot peppers.

You can serve beef and bean stew with your favorite side dish, although it would also be excellent as an independent dish.

Nourishing and very tasty. Have a nice one.