Canned Bean Stew Recipes. Stewed beans with vegetables. Stewed beans with meat - recipe

Baked beans with vegetables - delicious and hearty dish. Packed with plant-based proteins and easily customized with your favorite ingredients. Although the cooking time depends on the type of original product, the result will exceed all expectations. This dish appeals to both adults and children. If the beans require a long cooking period, then they need to be soaked for 8 - 12 hours in cold water. To speed up the process, you can use either mung beans or canned beans. This dish is especially suitable for long autumn evenings, when it is damp and windy outside, but inside the house, from the cozy kitchen you can hear the spicy aromas of bean stew. We will prepare a dish using white beans, but note that red beans will take longer to cook. For juiciness and taste, tomatoes will be added, which can be replaced with tomato juice or paste.

Ingredients

• Dry beans - 250 g;
• Sweet pepper - 200 g;
• Zucchini - 250 g;
• Carrots - 100 g;
• Onions - 100 g;
• Tomatoes - 500 g;
• Vegetable oil - approximately 2-3 tbsp;
• Salt and ground black pepper - to taste.
• Vegetable oil 2-3 tbsp.

How to cook stewed beans with vegetables in tomato sauce

So, in our case we use white beans. Before soaking, place the beans in a colander and rinse thoroughly, sort it and remove any defective beans. Place in a convenient deep container. Fill with cold water and leave for 8 - 12 hours.

Rinse the swollen beans and place them in a cooking pot. Add enough water to allow the beans to float freely while cooking and place over high heat. Once boiling, reduce the burner flame and simmer for about 40-60 minutes, depending on the type of beans. Periodically, test for readiness. It should become soft.

In the meantime, let's prepare the vegetables. Peel the onion and carrot. Be sure to rinse and dry with a waffle towel. Cut the onion into small pieces. Grate the carrots coarse grater or cut into thin strips or cubes. Heat the oil in a deep frying pan or heavy-bottomed saucepan. Add vegetables and fry for 5-7 minutes.

Cut the washed zucchini into small slices. Add to the pan with the remaining vegetables. Stir. Simmer for about 8-10 minutes.

Remove seeds from sweet peppers. Rinse. Cut into medium crowbars. Add to vegetables. Stir. Simmer covered for 5-7 minutes over moderate heat.

Rinse the tomatoes. Cut into small pieces. First, you can remove the skin. Add tomatoes to the pan. Stir. Cover with a lid. Simmer until all vegetables are soft.

Add boiled or canned beans. Simmer with vegetables for 5-7 minutes.

Season to taste with salt, ground pepper or other additional spices and turn off the heat.

Stewed beans with vegetables is ready. Can be served warm. Bon appetit!

Cooking tips:

• You can also prepare such a dish from red beans, and special colored beans are sold for children;
• For lovers of fiery food, you can add crushed fresh garlic and garnish the dish with slices of jalapeno pepper;
• Mushrooms will add a special taste to the stewed beans. Boletus and porcini mushrooms are good;
• Pork gives excellent taste and aroma to beans. The meat must be cut into pieces with a 2 by 2 edge, fried in a hot frying pan and stewed with beans.

Beans are the best source of vegetable protein, no less complete than animal protein. Even if you don’t have time to spend time soaking beans for a long time, you can always use a jar of canned beans for extraordinary delicious dishes, or just a side dish.

To prepare this dish or snack you will need:

• 500g red beans;
• 500ml tomato juice;
• 10g salt;
• 25g sugar;
• 5 pcs allspice peas;
• 2 pcs bay leaf;
• 1 piece of chili pepper;
• 40ml block vinegar.

Step by step preparation steps:

1. In order to prepare this dish, red beans need to be cooked until half cooked. How to do it: soak the beans in soda and boiling water for 2 hours, and then cook for 20 minutes.
2. Turn on the stove. Take a two-liter saucepan and pour 2 tbsp into it. tomato juice (500ml). Add 1 tsp. salt and 1 tbsp. l. sugar and bay leaves.
3. Clean the chili peppers and chop them in a size of 2 by 2 ml. For this, it is better to wear gloves, because after cutting, forgetting that the pepper juice remains on your hands, you can rub your eyes and damage the cornea. Pour into a saucepan with tomato paste.
4. When the sauce has not yet boiled, but has warmed up well, add beans to it. The tomato juice should cover the beans. During the cooking process it will simmer for 30 minutes. During this time, the excess liquid will boil away and only delicious sauce. Cover with a lid.
5. 15 minutes after boiling, we begin to prepare the jar. Since this is canning, preparing the jar will not be easy.
6. Place the second saucepan on the stove and add water. Throw the lid of the jar into the saucepan. We place a metal mesh on top and place a jar turned upside down on it.
7. After 15 minutes, the jar is sterilized, we can remove it from the grill. Use a fork to remove the lid.
8. Turn off the beans and remove from heat. We catch bay leaf, we won’t need it in the future.
9. Add apple cider vinegar to the beans when the saucepan has already been turned off from the heat. Then vinegar will not lose its properties, which we need in order to use it as a preservative. Add 2 tbsp. l.
10. Fill a sterilized jar with beans. Leave a little space up to the neck, close the lid and turn the jar upside down. To keep the preserves well, cover the jar with a blanket. It will cool down gradually and evenly. Leave in this position for 12 hours.

The dish is ready! It's much tastier than store bought canned beans, very natural, rich taste of the sauce, and no preservatives.

Cassoulet

The pan is French dish, which includes stewed beans and aromatic meat with spices.

To prepare it we will need:

• 330 g white beans;
• 330 g red beans;
• 350 g beef;
• 250 g smoked pork ribs;
• 100 g lard;
• 40 ml dry white wine;
• 125 mi tomato juice;
• 125 ml water;
• 1 piece carrots;
• 3 pcs. Luke;
• 6 cloves of garlic;
• 5 pcs. carnations;
• 2 pcs. bay leaf;
• 2 sprigs of parsley;
• 2 sprigs of thyme;
• 45 g breadcrumbs;
• 40 ml vegetable oil;
• 4 pcs. black peppercorns;
• 6 g ground black pepper;
• 10g salt.

Work progress:

1. Place the empty cauldron on the switched on stove. We don’t pour anything, we leave it to heat up.
2. Place the frying pan on the fire. Pour 2 tbsp. l. vegetable oil.
3. Take lard, cut off the skin and cut into squares 5 ml thick. Cut the onion to the same thickness. Place the chopped lard into a cauldron. Place the onion in a frying pan. It is important that the fat is released from the lard.
4. Let's prepare the meat. Cut the beef shoulder into 3 cm cubes.
5. To give the meat a smokiness, we will use smoked ribs. You need to cut the meat off them and cut them into 2 cm cubes.
6. Add beef to lard. Fry for 3-4 minutes until golden brown. Add the meat cut from the ribs and mix. Add half a glass of tomato juice and half a glass of water.
7. When the onion becomes transparent, add 2 s. L. dry white wine.
8. Cut 3 cloves of garlic into small cubes. Add to the cauldron.
9. Pour the onions from the frying pan into the cauldron. Stir. Tip: instead of water, add 75 ml beef broth to the cauldron. Then the Cassoulet will be real, just like they cook in Paris.
10. While the meat is stewing, let's start with the beans. Take a 2 liter pan, add 1 liter of water. Set it to maximum heat.
11. Preparing the “clute” onion. Take 1 onion and peel it. Insert 5 pcs. cloves into a peeled onion.
12. Preparing a bouquet garni. Take gauze and fold it in half. Place on it two sprigs of fresh thyme, two sprigs of parsley and 2 bay leaves, 4 peppercorns. Wrap the gauze in a bag.
13. Peel the carrots and 2 cloves of garlic. Cut the carrots into slices 3 cm long and 5 mm wide. The water has boiled, add carrots, garlic, bouquet garni and cloute onion.
14. We take out two types of beans, which we previously soaked separately with soda. Boil until half cooked, that is, cook the red one for 20 minutes, and the white one for 15 minutes in a saucepan with carrots and other spices. Therefore, first we throw in the red one, after 5 minutes of boiling we add the white one.
15. We take a large form in which we will form the cassoulet. Coat the sides of the pan with a clove of garlic.
16. The pan with meat can be removed from the heat.
17. From the pan with carrots and spices, take out the cloute onion and bouquet garni and throw them away.
18. Take a sieve, place it over a deep bowl and strain the beans.
19. You can form cassoulet. The bottom layer will be beans. The bottom row should be 2 cm high. Salt the layer and add ½ tsp. ground black pepper. Lay out all the meat and lard in a second layer. Season with salt and pepper again and add a layer of beans. Fill the entire container with broth from the pan with meat. Sprinkle 3 tbsp. l. breadcrumbs. We send the form to the oven, the temperature of which should be 180°, and the Cassoulet will bake for 1 hour.

The cassoulet is ready, take them out of the oven and enjoy the creation!

Stewed beans with vegetables

Ingredients:

• 500g red beans;
• 2 pcs. carrots;
• 3 pcs tomatoes;
• 1-2 pcs bell pepper;
• 1 tbsp. l. with a heap of khmeli-suneli seasonings;
• Salt to taste;
• 2 s. L. vegetable oil;
• Dill greens;
• 1 apple;
• Water.

Work progress:

1. Soak the beans overnight in water at room temperature.
2. We wash the swollen beans. Pour new clean water into the pan and put the beans in it, do not add salt. Cook the beans for 20 minutes.
3. Finely chop carrots, tomatoes, bell pepper.
4. Pour out the water from the boiled beans and add new, hot water. Place chopped carrots, tomatoes and bell peppers. Add salt to taste and khmeli-suneli seasoning. Mix everything. Add vegetable oil and an apple cut into small squares. Close the lid and leave on medium heat for about 15 minutes.

After 15 minutes, turn off the heat, transfer the dish to a plate and sprinkle with herbs. Serve hot.

Beans in a slow cooker

There are no specific limits for the amount of beans, choose as you wish, this also applies to the type of beans.

1. For this recipe, you first need to soak the beans in baking soda for 4 hours.
2. Place the swollen beans into the slow cooker. Select the “quenching” program and set the time for 1 hour. We need enough water to cover all the beans by 2 cm in height.
3. Close the lid and press the “start” button.
4. 15 minutes before the end of cooking, add salt to taste and 1 tbsp. l. vegetable oil, improves taste and creates aroma.

We will need:

• 500 g cabbage
• 1 can of canned beans;
• 2 small carrots;
• 1 large onion;
• vegetable oil;
• bay leaf;
• seasonings

Work progress

1. We put the cauldron on the stove.
2. Finely chop the cabbage. They poured it into a cauldron. Add a couple of tablespoons of vegetable oil. Cover with a lid and leave to simmer for 15 minutes. After 10 minutes, add 1.5 tbsp. l. water.
3. Finely dice the onion and grate the carrots into thin slices. Fry in a frying pan with 2 tbsp. l. vegetable oil.
4. Periodically look into the cauldron and stir. If necessary, add a little water and continue to simmer over medium heat.
5. Add the tomato to the onions and carrots and fry everything together until half cooked.
6. After 20 minutes, add to the cabbage for frying. Add 0.5 tbsp. l. salt, 0.5 tbsp. l. Sahara. And 1 tsp. vinegar.
7. After 5 minutes, add the canned beans and leave to simmer all together for 3 minutes. Sprinkle 0.5 tsp. paprika, 2 bay leaves.

The day before, soak the beans in clean cold water for 8-12 hours. On the day of cooking, drain the water, put the beans in a saucepan, add water so that it barely covers the beans. Place on high heat and bring to a boil. Cook for 7-10 minutes, then drain the water and pour in new water so that there is a layer of water 2 fingers thick on the beans. Cook until done, about 45-60 minutes. About 10 minutes before cooking, add salt.

Place the finished beans in a colander and let the water drain.

While the beans are cooking, prepare the vegetables.

Finely chop the onion and bacon, cut the celery into slices crosswise, cut the peppers and tomatoes into cubes.

Heat 1 tbsp in a saucepan over medium heat. vegetable oil. Add onion, bacon and celery. Fry, stirring, for 3-4 minutes.

Add sweet pepper and fry, stirring, for another 5 minutes.

Place tomatoes and tomato paste in the pan.

Cook, stirring, for a couple more minutes. Add the boiled beans and pour in about 200 ml of water or broth. Add salt and sugar to taste. Simmer over low heat until the vegetables are tender, about 10 minutes more. At the end, add grated garlic and chopped parsley. Cover with a lid and let stand for 5 minutes.

Beans are one of the oldest vegetable crops. Today it is included in the basic diet of many countries of the world and is second only to soy in popularity. The proteins contained in the culture are absorbed by our body by 75% and are close in composition to meat proteins. In addition to proteins and carbohydrates, beans contain vitamins A and C.

Cooking steps:

4) Add tomato paste, 2 cups of water, salt, sugar, bay leaf and peppercorns to the fried vegetables. Simmer the resulting tomato sauce for about five minutes, be sure to taste it, and add a little salt if necessary.

Ingredients:

Beans 3 cups, water (for sauce) 2 cups, onion 1 pc., carrots 1 pc., vegetable oil 3 tbsp. spoons, salt 1 teaspoon, sugar 2 teaspoons, tomato paste 1 tbsp. spoon, black peppercorns 5-8 pcs., bay leaf 1 pc.

For soaking and pre-stewing beans, water is taken by eye; approximate norms are described in the recipe.