Delicious stewed beans in tomato sauce perfectly diversify lean, casual or vegetarian menus.
The dish consists of the simplest ingredients. The main product is beans. For this recipe, absolutely any kind of it is suitable, for example, white, red, spotted or purple. Be sure to soak it for 8-12 hours before cooking, and preferably overnight.
Of course, the use of canned beans will significantly reduce the cooking time.
As an addition - onions, carrots and tomatoes. These products work wonderfully with beans and are always on hand.
Ingredients:
Beans - 400 gr.
Tomato - 500 gr.
Bulb onions - 1 pc.
Carrots - 3 pcs.
Garlic - 3 cloves
Tomato sauce - 200 gr.
Ketchup - 50 gr.
Vegetable oil - 35 ml
Sugar - 1 tsp l.
Salt, pepper, spices - to taste
Preparation:
1. Place the beans in a deep bowl or saucepan and cover with cool water for 8-10 hours.
2. Peel the carrots and cut into half rings. Peel and cut onions into random pieces. You can replace onions with green onions, but without using feathers. Because during frying, they acquire an ugly shade. Transfer the carrots and onions to the bowl from the multicooker, add vegetable oil, salt, black pepper and spices to taste. Coconut or olive oil can be substituted for vegetable oil.
3. Sauté vegetables for 5 minutes in the "Fry" mode with the lid closed. Cut the tomatoes into small pieces. Peel the garlic, chop finely and add with the tomatoes to the bowl. Stir and cook on Fry for 7 minutes.
4. Drain the soaked beans, rinse and transfer to the rest of the ingredients. Add tomato sauce, ketchup, salt, black pepper and spices. Remember that beans need a lot of salt. I've added a store-bought sauce, but you can make it yourself. There are many different recipes for tomato sauces. The easiest and simplest option is to prepare from tomato paste. To do this, you need to fry the onions in butter, add the pasta, basil, oregano, suneli hops, salt, black pepper and sugar to taste. Mix everything, fry for another 3-4 minutes, add water and boil for a few minutes. Then pour into some container and let cool. This sauce is stored for 3-4 days in the refrigerator.
5. Fry the vegetables again for 5 minutes on the Fry setting. After that, pour in water, mix everything and add bay leaf, allspice. Close the lid of the multicooker and set the "Extinguish" mode for 110 minutes. You can add beef or chicken broth instead of water.
6. Pour the cooked stewed beans in tomato sauce into plates and serve for lunch.
Sprinkle with chopped parsley or cilantro if desired before serving.
Bon Appetit!
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