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

Beans in Tomato Sauce

To prepare this dish or snack you will need:

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

Stages of cooking step by step:

  1. In order to cook this dish, red beans must be cooked until 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 stewpan, pour 2 tbsp. tomato juice (500ml). Add 1 tsp. salt and 1 tbsp. l sugar and bay leaves.
  3. We clean the chilli, grind in the amount of 2 to 2 ml. for this it is better to wear gloves, because after cutting, forgetting that pepper juice is left 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 warmed well, we send beans to it. Tomato juice should cover the beans. During cooking, it will be stewed for 30 minutes. During this time, excess liquid will be boiled out and only a delicious sauce will remain. Cover with a lid.
  5. 15 minutes after boiling, we begin to prepare a jar. Since this is conservation, preparing the jar will not be easy.
  6. We put the second stewpan on the stove, pour water. Throw the lid of the can into the stewpan. We put a metal mesh on top and on it we put a jar turned upside down.
  7. After 15 minutes the jar is sterilized, we can remove it from the grate. We take out the lid with a fork.
  8. Turn off the beans, remove from heat. We catch bay leaf, in the future it will not be useful to us.
  9. Add apple cider vinegar to the beans when the stewpan has already been turned off from the heat.Then vinegar will not lose its properties, which we need in order to use as a preservative. Add 2 tbsp. l
  10. Fill the sterilized jar with beans. We leave a little space to the neck, close the lid and turn the jar upside down. To keep the preservation well, cover the jar with a blanket. It will gradually, evenly cool. Leave in this position for 12 hours.

The dish is ready! It’s much tastier than canned beans in the store, a very natural, rich flavor in the sauce, and no preservatives.

Kassule

Casserole is a French dish that includes stewed beans and aromatic meat with spices.

To prepare it, we need:

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

Working process:

  1. We put an empty cauldron on the included stove. Do not pour anything, leave to repent.
  2. We put the pan on the fire. Pour 2 tbsp. l vegetable oil.
  3. Take lard, cut the skin and cut into 5 ml squares. cut the onion of the same thickness. The cut fat is transferred to the cauldron. We send the onion to the pan. It is important that fat is released from the fat.
  4. Prepare the meat. Cut the beef shoulder into cubes 3 cm in size.
  5. To give the meat smoked, we will use smoked ribs. They need to cut meat and cut into 2 cm cubes.
  6. Add beef to the bacon. 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 mill of water.
  7. When the onion becomes transparent, add 2 seconds to it. L. dry white wine.
  8. Cut 3 cloves of garlic into small cubes. Add to the cauldron.
  9. Pour the onion from the pan into the cauldron. Mix.Tip: instead of water, add 75ml beef broth to the cauldron. Then Kassoul will be real, just like they cook in Paris.
  10. While the meat is being stewed, we proceed to the beans. Take a pot of 2 liters, add 1 liter of water. We put on the maximum fire.
  11. Cooking the clout onion. Take 1 onion, peel. Insert 5 pcs. cloves in a peeled onion.
  12. Cooking a “garni bouquet”. Take marlechka, fold in half. We put on it two branches of fresh thyme, two branches of parsley and 2 bay leaves, 4 peas of pepper. Wrap marlose in a bag.
  13. Peel the carrots and 2 cloves of garlic. Cut the carrot into slices 3 cm long and 5 mm wide. Water boiled, add carrots, garlic and a “garni bouquet”, onion “cloute” to it.
  14. We get two types of beans, which we previously soaked individually with soda. Boil until half cooked, that is, cook red for 20 minutes, and white - 15 minutes in a pan with carrots and other spices. Therefore, first we throw red, after 5 minutes of boiling add white.
  15. We take a large form in which we will form a cassule. Coat the sides of the garlic clove.
  16. A pot of meat can be removed from the heat.
  17. From the pot with carrots and spices we take out the clouté onion, the garni bouquet, and discard it.
  18. Take a sieve, set over a deep bowl and filter the beans.
  19. Can form a cassule. The bottom layer will be from beans. The bottom row should be 2 cm high. Salt the layer and add ½ tsp. ground black pepper. Spread all the meat and lard with the second layer. Once again, salt, pepper and spread a layer of beans. Pour the entire capacity of the 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 Kassule will be baked for 1 hour.

Kassule is ready, take out their ovens and enjoy the creation!

Bean stew with vegetables

Ingredients:

  • 500g red bean;
  • 2 pcs. carrots;
  • 3 pcs tomato;
  • 1-2 pcs of bell pepper;
  • 1 tbsp. lwith a slide of seasoning hops-suneli;
  • Salt to taste;
  • 2 sec L. vegetable oil;
  • Dill greens;
  • 1 apple
  • Water.

Working process:

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

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

Beans in a slow cooker

There is no specific framework for the amount of beans; choose as you wish, also applies to the type of beans.

  1. For this recipe, you must first soak the beans in soda for 4 hours.
  2. We fix the swollen beans in a slow cooker. We select the “quenching” program, set the time for 1 hour. We need enough water to cover all the beans 2 cm in height.
  3. Close the lid, press the "start" button.
  4. 15 minutes before the end of readiness, add salt to taste and 1 tbsp. l vegetable oil, improves taste and creates aroma.
  5. When the beans are cooked, drain the water and transfer to a plate.

In this form, you can serve as a standalone dish, or an ingredient to any recipe.

Braised Cabbage with Beans

Tasty recipe: sauerkraut stew

It can be used as a side dish or as an independent dish.

We will need:

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

Working process

  1. They put the cauldron on the stove.
  2. Finely chopped cabbage. Poured into the cauldron. Add a couple of tablespoons of vegetable oil. Cover and leave to simmer for 15 minutes. After 10 minutes, add 1.5 tbsp. l water.
  3. Finely chopped onions into cubes and thin slices of three carrots on a grater. Fry in a pan with 2 tbsp. l vegetable oil.
  4. We periodically look into the cauldron, mix. If necessary, add a little water and continue to simmer over medium heat.
  5. Add tomato to the onion with carrots and fry everything together until half-ready.
  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 canned beans and leave to stew all together for 3 minutes. Sprinkle with 0.5 tsp. paprika, 2 bay leaves.

We spread it on a plate and proceed to the meal. Bon Appetit!

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