Stewed beans with vegetables

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Beans with vegetables are the ideal balanced meal for a full meal. This legume is quite heavy on the stomach and the vegetables allow it to be digested better. For this composition, it is appropriate to use absolutely any seasonal vegetables, each time creating different tastes. The standard set is onions, carrots and peppers, but for a richer taste you can add eggplant and zucchini, and for juiciness - tomatoes. All components of the dish will be stewed together in a frying pan, while the beans are added in a semi-cooked state.

Great for fasting. Since legumes are rich in vegetable protein, they can easily replace meat products. Beans with vegetables is a dish that will fill the body with new strength and energy.

Ingredients:

Beans of the "Swallow" variety - 150 gr.

Onions - 1 pc.

Zucchini - 100 gr.

Carrots - 1 pc.

Sweet pepper - 1 pc.

Eggplant - 150 gr.

Tomatoes - 150 gr.

Garlic - 2 teeth

Parsley - 15 gr.

Vegetable oil - 3-4 tablespoons

Water - 80 ml.

Salt, pepper - to taste

Step by step recipe:

1. Boil the beans first. It is better to do this in advance so that by the time the dish is prepared it is ready for use. The cooking time can vary from 60 to 120 minutes, depending on the type of beans selected. The legume culture can be pre-soaked for several hours in water, then the period of its preparation will be significantly reduced. Salt water towards the end of cooking, otherwise the beans will be tough. For this dish, it must be boiled until half cooked, since it will reach the desired state during stewing with vegetables.

2. Wash the vegetables, wipe the moisture with a napkin. Remove the peel from the root vegetables, peel the peppers from the seeds inside. Then chop the vegetables into identical cubes. The size of the pieces can be determined independently, depending on the desired result.

3. Trim the eggplant and zucchini in the same way. It is permissible to leave the peel only in young specimens; it is better to peel it off from ripe fruits.

4. Place a large frying pan on the hotplate so that all the ingredients of the dish can easily fit into it. Pour two or three tablespoons of oil inside, heat. First, fry the sliced ​​onions, peppers and carrots for about 3-4 minutes. Onions should become transparent and golden, peppers and carrots softer than usual. After a while, throw in the eggplant and zucchini cubes, mix. Saute for 2 more minutes, reducing heat to medium. Eggplant is very oil-absorbing, so add another tablespoon of oil to the skillet.

5. Peel the tomatoes completely. The fastest way to do this is by blanching them in boiling water. Cut the pulp into small segments, put in the pan, stir. Season the vegetables with salt and pepper at this point.

6. After cooking, fold the beans into a colander to glass the liquid, then transfer it to the main composition. Pour in some water to cover the entire mixture. Cover the skillet with a lid and simmer the beans and vegetables over low heat for the next 20-25 minutes, stirring occasionally.

7. At the end of cooking, add a handful of chopped fresh herbs. Remove skillet from heat, let sit for 5 minutes, then transfer to serving plate.

Stewed beans with vegetables are delicious both cold and hot.

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