1 cup beans how many grams. Delicious beans - how to cook it correctly

Bean dishes are always tasty and healthy, but many cooks do not like to cook beans because of the long cooking process. So that the process of cooking beans does not seem time-consuming to you, you should adhere to the following rules:

1. Keep the proportion when soaking legumes. For 1 cup of beans, you need 2 cups of water. It is better to soak the beans within 9-12 hours. The older the beans, the more time they need to soak.

2. Taste qualities The beans will also strengthen if you drain the water every 3-4 hours while soaking the beans. Moreover, together with water, we will get rid of oligosaccharides - these are harmful substances concentrated mainly in raw beans, they cause the processes of bloating and gas formation in our body.
3. After the soaking procedure, you can proceed to the legume cooking procedure. We collect water in a saucepan in proportion to legumes 3: 1 (this proportion must be observed, since the size of the beans increases during cooking). Pour the beans, the first boiled water must be drained. Then we refill with cold water and continue cooking. Beans should be hidden under a 5 cm layer of water.
4. Completion of the cooking process of the beans can be determined visually: all the beans should fall to the bottom of the pan.
5. There is also a common mistake when home cooks add salt in the middle of cooking. Such actions will only lead to the fact that the beans will be unnecessarily tough. It will be correct if you salt the beans at the final stage of cooking. Salting dishes is also encouraged before serving.

6. Remember that the cooking time for various kinds different. For example, white beans will cook for at least 1.5 hours, and red beans for more than 2 hours. It follows that you should never cook a dish in which several varieties of beans will be cooked at the same time. This rule also applies to the size of the vegetable crop. Small beans will cook faster than large bean seeds.
7. Do not forget that if you completely cover the beans with a lid, the color of the latter may change, this is especially noticeable with white beans, which can darken a lot.

8. If you are cooking a bean dish while leaving required amount servings, then to facilitate the calculation of the required amount of the ingredient, you can use a measuring cup in an approximate calculation: 1 cup of beans (dry) is equal to 2-2.5 cups of boiled beans.

10. After boiling the water, the cooking of the beans should be continued over moderate heat, and try to mix the beans as little as possible, as they are characterized by natural fragility (the cooking period is implied).
11. Finally, remember: Do not eat raw product- this is a big risk for your body and most likely, the road to the hospital. Sprouted grains are not related to this topic. Better cook delicious and light for your family

Red and white beans are often used to prepare many dishes and are popular among athletes and people who monitor their diet, as they are very nutritious and contain a lot of protein, so it will be useful and interesting for many to find out how long and how to cook beans in a saucepan (with and without soaking) to make it tasty.

How long does it take to cook white and red beans?

The cooking time of red and white beans directly depends on whether they were pre-soaked or not, as this procedure helps to soften the beans and reduce cooking time. Let's take a closer look at how many beans are cooked in various ways:

• How long to cook beans after soaking? After soaking, white beans need to be boiled for an average of 50 minutes, and red beans for an average of 60 minutes until tender.
• How long to cook beans without soaking? Without soaking, red beans need to be boiled for about 4 hours over low heat in a saucepan, and white beans, on average, for 1.5-2 hours also over low heat.
• How long to cook red and white beans in a slow cooker? In a slow cooker, beans need to be cooked for an average of 1.5-2 hours until cooked (after soaking).

Having learned how long to cook beans (red and white), we will further consider the cooking process itself in order to know how you can cook beans with and without soaking so that they turn out to be soft, tasty and not overcooked.

How to cook red and white beans with soaking?

• Ingredients: beans - 1 cup, water - 3 cups, salt - to taste.
• Total cooking time: 7 o'clock, preparation time: 6 hours, cooking time: 1 hour.
• Calories: 125 calories (per 100 grams of product).
• Cuisine: European. Type of dish: side dish. Servings: 2.

To prepare more tasty and healthy beans, they must first be soaked, because after that they cook faster and better retain their shape, while becoming soft inside. Let's take a closer look at how to cook white and red beans with soaking:

• First of all, the beans must be carefully sorted out, washed (using a colander and cold water), and then soaked in cold water for 6-8 hours in the proportion: 2 cups of water per 1 cup of beans (during soaking, you need to change the water 1-2 times).
• After soaking, drain all the water from the beans, transfer it to a saucepan and pour cold water in the proportion: 3 cups of water per 1 cup of beans and bring the water to a boil in a saucepan over medium heat, then drain all the water and pour fresh water in the same proportion and bring to a boil again over medium heat. To make the beans cook faster and be more tender inside, you can add 1 tablespoon to the pan sunflower oil.
• After boiling water in a saucepan, cook the beans over low heat for 50-60 minutes (applies to red and white beans). During cooking, the pan does not need to be covered with a lid.
• 5-10 minutes before the end of cooking, the beans must be salted (1 teaspoon of salt per 1 cup of beans).
• At the end of cooking, we taste the beans, if they are not cooked and hard, you can cook them for another 5-10 minutes until fully cooked.

Note: to boil the beans for soup, the first 30 minutes of cooking, they are boiled separately, after which they are transferred to a pot with broth and boiled further in the soup.

Read more about preparing beans for cooking in the article:

How to cook beans without soaking?

Beans can also be boiled without pre-soaking, but in this case, they will cook much longer in time and there is a chance that you will end up with porridge rather than whole soft beans. Consider step by step how to cook beans without soaking (white and red):

• We carefully sort and wash the beans, then put them in a saucepan and fill with water (in the ratio: 3-4 cups of water per 1 cup of beans).
• On medium heat, bring water in a saucepan to a boil, drain it, then pour new water in the same proportion and bring it to a boil again over medium heat.
• After boiling water, reduce the heat and cook the beans for 3.5-4 hours until cooked, while it is important to ensure that all the water in the pan does not boil away (add water if necessary). It is not necessary to close the pot during cooking.
• 10 minutes before the end of cooking, add salt (1 teaspoon per 1 cup of beans).
• At the end of cooking, we check the beans for readiness, if they are not cooked, cook for another 10 minutes and check again.

Note: to quickly cook beans (red, white) without soaking, you can add a little soda to the water after boiling (at the tip of a teaspoon or knife), and towards the end of cooking, add a few drops to the water lemon juice to neutralize the soda.

You may also be interested in: and which .

In conclusion, knowing how to cook white and red beans with and without soaking, you can prepare a delicious and nutritious side dish that is high in protein and nutrients for yourself and your family. Your reviews and helpful tips, how and how much to cook beans (red and white), leave in the comments to the article and share it on social networks if it was useful to you.

Red beans are a product that is popular in many countries. It is rich in proteins, healthy and nutritious. Bean dishes appear in vegetarian diets and Lenten menus. Red beans are added to meat and vegetable salads, soups, hot and cold appetizers. There are dozens of recipes for baking and desserts based on this product. How to cook red beans with and without soaking?

How much to cook

The duration of storage affects the cooking time of the beans. The older they are, the longer they will cook.

Also, the speed of cooking red beans depends on the preliminary preparation. If you hold the beans in water before boiling, then after soaking they are cooked in a saucepan for about an hour. Without pre-treatment this process takes longer (at least 4 hours).

You can cook frozen beans without soaking. It is enough to boil it over medium heat - and after 20 minutes the product will be ready for use.

In a slow cooker, soaked beans reach the desired softness in 1.5 hours. In a double boiler it is much faster - in 40 minutes.

To see if the beans are ready, take three of them out of the pot/slow cooker and taste each one. If the beans are soft, you can drain the water. If at least one is undercooked, continue cooking. Check again in 10-12 minutes.

In a soaking pot

To properly and quickly cook red beans, follow the following technology:

1. Soak the beans in cold water in a certain proportion: 1 part beans to 2 parts water. Keep at least 6-8 hours, but no more than 12 to avoid fermentation. If possible, change the water every 3 hours. Do not use quick soaking methods (for example, with soda). So you destroy all the useful substances.
2. Boil the product in fresh water. Place 1 cup of legumes in a saucepan and add 3 cups of liquid.
3. Put the container on low heat, wait until it boils.
4. Drain the first water, collect fresh water and bring it to a boil again. Boil red beans for an hour. Do not cover the container with a lid, avoid excessive gurgling of water. Keep an eye on the liquid level in the pot and top up as needed.
5. At the beginning of cooking, add 2-3 tbsp. l. vegetable oil, and at the end - salt to taste.
6. Try not to overcook the beans, otherwise the structure of the beans will break and they will burst.

In a slow cooker

If you are afraid that the beans will not burn, cook them in a slow cooker. The algorithm of actions is as follows:

1. Place the pre-soaked beans in the multicooker bowl.
2. Add seasonings to taste and salt (for 200 g of beans 1 tsp).
3. Mix everything thoroughly and fill the container with fresh water. The liquid should cover the dish.
4. Select the "extinguishing" mode. The multicooker will set the cooking time automatically.
5. After the end of the stew, try the red beans. It should be soft.

In a slow cooker, cook red beans in the “Stew” mode.

Recipes with red beans

Red beans go well with vegetables. In some dishes, it can replace meat, as it contains a lot of protein. Salads, soups, side dishes are prepared from beans. Below are some simple recipes.

With vegetables

To prepare the dish you will need:

• red beans - 600 g;
• sweet pepper - 2 pcs.;
• onions - 2 pcs.;
• garlic - 2 cloves;
• carrots - 2 pcs.;
• sour cream - 6 tbsp. l., spicy ketchup- 2 tbsp. l.;
• butter - 20 g;
• a bunch of greens;
• salt to taste.

Cooking:

1. Pour a small amount of water into a saucepan. Put the container on maximum fire.
2. When the water is hot, add the butter and stir quickly.
3. Put pre-cooked beans in a bowl and simmer for 7 minutes. Stir contents periodically.
4. Season everything with squeezed garlic and ketchup.
5. Cut the pepper into cubes, and the onion into strips. Grind carrots on a coarse grater. Add components to vegetable mix and season with salt.
6. Mix everything thoroughly and simmer over medium heat for a quarter of an hour.
7. Ready meal place in a large bowl and add sour cream. Garnish with dill and parsley.

in tomato

Required Ingredients:

• red beans - 400 g;
• carrots - 1 pc.;
• tomatoes - 3 pcs.;
• onions - 1 pc.;
• garlic - 1 clove;
• sunflower oil;
• salt to taste, a bunch of greens.

Cooking:

1. Dice the onion. Fry it in sunflower oil.
2. Add shredded carrots. Mix everything thoroughly and fry for 3 minutes.
3. Cut the tomatoes in half and chop on a grater. Put the resulting mass into a pan.
4. Simmer the sauce for 10-15 minutes.
5. Add the pre-cooked beans to the vegetables, put the squeezed garlic and salt to taste.
6. Simmer the mass for 10-15 minutes.
7. Before serving, decorate the finished dish with herbs.

Bean soup with mushrooms

Required list of products:

• red beans - 150 g;
• smoked sausage - 250 g;
• mushrooms - 350 g;
• tomato paste - 40 g;
• carrots - 2 pcs., onions - 1 pc., garlic - 1 clove;
• chicken bouillon- 1 l;
• a bunch of greens;
• vegetable oil;
• a pinch of salt and black pepper.

Cooking:

1. Cut the garlic, onion and carrot into small cubes. Put chopped mushrooms and other vegetables into the pan. Fry everything in vegetable oil.
2. Add salt and black pepper to taste.
3. Cut the sausage into small strips and place in a container.
4. Pour in the chicken broth and bring it to a boil.
5. Add tomato paste, boiled beans and boil again.
6. Switch off the burner after 10 minutes. Add chopped greens to soup.

red bean salad

Prepare the following components:

• red beans - 150 g;
• pickled champignons - 100 g;
• red salad onion - 1 pc.;
• mayonnaise - 2 tbsp. l.;
• olive oil- 2 tbsp. l.;
• bunch of parsley;
• salt and pepper to taste.

Cooking:

1. Boil red beans.
2. Peel and cut the onion into half rings. Fry the vegetable in oil until golden brown.
3. In a large bowl, place beans, onion, chopped mushrooms.
4. Salt and pepper the ingredients.
5. Season the salad with mayonnaise, mix thoroughly and sprinkle with chopped parsley on top.

In the arsenal experienced housewives there are always a few culinary secrets. To properly prepare a dish of red beans, consider the following points:

• Soak the beans in a large container, as the beans absorb the liquid and increase in size by 2-3 times. Also, their volume increases during cooking (2 times).
• During stewing, the color of the product may change to brown. To avoid this, do not cover the pan with a lid.
• In summer, soaked fruits should be kept in the refrigerator.
• Make sure the beans are fully cooked. Undercooked contain a substance harmful to the body - phytohemmagglutin.
• If you want to keep the shape, salt the water at the beginning of cooking. If you need loose beans - at the end of cooking.
• Stirring the beans helps them boil. Do this if you are making pâté or puree soup.

If you strive to eat right, red beans will become an integral part of your diet. It is saturated with vegetable protein, amino acids, vitamins B, C and PP. The peculiarity of the product is that after cooking it does not lose useful properties. If you know how to cook red beans, then any bean dish will work for you.

4.75 4.75 out of 5 (2 Votes)

Beans are pre-soaked in in large numbers water for 6-8 hours, then transferred to a saucepan with cold water and cooked in a ratio of 1 part beans to 3 parts water - after boiling water. Add salt to the pan at the end of cooking.

How to cook beans - instructions

You will need - a glass of beans, water for soaking, water for cooking

1. Although the beans take a long time to cook, the process itself is very simple. Half the success is in soaking. Rinse red beans thoroughly before cooking. warm water and soak in boiled water: three glasses of water per glass of beans, cover and leave at room temperature in the shadow. Every couple of hours it is better to change the water, but if this is not possible, then just put the cereal in the refrigerator. During this time, the beans will swell well - which means that the cereal is suitable for cooking and will definitely turn out soft. Here are a couple of tips: it is most convenient to soak the beans in the morning - and cook in the evening, well, or at night to cook dinner. It is not worth soaking the cereal for more than 12 hours, it can sour. If you are in a hurry, you can pour boiling water over the cereal and leave it warm for an hour. But the natural way of soaking in cold water is more gentle on vitamins.

2. The next step is even simpler: the beans are washed, poured with water in a saucepan and put on a quiet fire. The top is covered with a lid, salt is placed immediately (in moderation). Well, or soaked beans are added to the soup broth. This stage does not require labor costs - it is only important that there is a supply of water, sometimes control it. After 40 minutes, the cereal will be cooked, but it is always better to taste it. It is very simple to understand that the beans are cooked: cool 3 beans and try, they should be very soft on the bite. If the beans are soft enough, cooking stops, but if it is hard, cook for another 20 minutes.

3. After cooking, the water is drained, and the grits are salted and used as a side dish or soup. Your beans are cooked!

This is the easiest way to cook beans. All other methods - without soaking, with soda, in a pressure cooker, etc. - are emergency and, other things being equal, not optimal. Their use requires more labor, control, and the result may not meet expectations due to the properties of cereals or errors when using an unusual method.

To make beans softer:
- after washing, generously pour over the beans with boiling water;
- add sunflower oil when cooking;
- Drain the first boiled water, rinse the beans with ice water, continue to cook in fresh cold water;
- soak the beans with the addition of soda: 1/5 tablespoon of soda per glass of beans, and rinse well before cooking.

How to cook beans in a slow cooker

1. Pour two cups of red or white beans into a wide bowl, pour 5 cups of cold water and leave to swell for about 8 hours. This will save you cooking time in the future.
2. In the process of soaking, you need to change the water every 3 hours. Do not use drained water, replace it with fresh water. After the time has passed, the beans should increase in volume by 2-3 times.
3. Rinse the swollen beans thoroughly in a colander under running cold water, let the water drain and load into the slow cooker.
4. Salt beans at the rate of 1 teaspoon table salt for 1 cup beans, add black ground pepper to taste, mix gently and pour fresh water so that it covers the beans by a centimeter.
5. Turn on the "Extinguishing" mode on the multicooker and set the timer. Depending on the color of the beans, the cooking time will be different: for red beans, it will take an hour and a half, for white, a little less - one hour. At the end of cooking, taste the dish - well-cooked beans should be absolutely soft. Your beans are ready, bon appetit!

How to cook beans in a steamer

1. Sort the beans (red or white), remove the damaged beans. In appearance, the beans should be even, smooth, uniform in color, firm to the touch and not flaky.
2. Pour the sorted beans into a deep bowl and pour cold water in the proportion of 1 cup of beans - 2 cups of water.
3. Leave the beans to swell for about 8 hours; for white beans, you can skip the soaking step. In the process of soaking, every 3 hours it is necessary to change the water. After time, the beans should increase in volume.
4. Rinse swollen beans thoroughly in a colander under running cold water and drain.
5. Pour water into a special bowl of a double boiler, put beans in it and cook at a temperature of 80 degrees. So the process of evaporation of moisture will be slower, the steam will simply heat the water.
6. Cook white beans without soaking for at least 1 hour, red beans for about 1.5 hours. During the cooking process, monitor the presence of water in the bowl and, if necessary, add it, as well as timely drain the resulting water from the pan. As soon as the beans become completely soft and tender in taste, you can lay them out on plates and serve them to the table - they are cooked.

Beans in the microwave

Cooking beans in the microwave is quite risky - they can boil into porridge or require additional cooking time, which casts doubt on the feasibility of the method.

1. Place the beans in a deep dish for microwave and pour cold water in the proportion: 1 cup of beans 2 cups of water. Leave to swell for about 8 hours.
2. Carefully drain the water from the bowl. To prevent the beans from accidentally falling out of the dish, you can cover the bowl with a flat plate, leaving a small gap. Excess liquid will drain through it.
3. Pour the beans with clean water and put in the microwave. Cook red beans at maximum power for 10 minutes, white beans for 7 minutes.
4. Stir beans, salt and drizzle with oil.
5. Return the beans to the microwave and cook on 700W for 20 minutes for red beans and 15 minutes for white beans.
7. Remove the beans from the microwave and put them in a colander to drain the remaining liquid.

Beans in a pressure cooker

1 cup of beans about 250 grams - the output will be about 500 grams of boiled cereals
1. Rinse beans and soak for 8-12 hours in cold water.
2. Set the pressure cooker for 1 hour with the valve closed and full pressure, if the pressure cooker is electronic, select the "Beans" mode.
3. Boil beans for 20 minutes after pressurizing.
4. Turn off the pressure cooker and, without opening the lid, wait 40 minutes until the pressure is released and the beans are cooked due to the accumulated temperature.

Fast facts about beans

- Cooking beans without soaking takes quite a long time, which not every hostess has. On average, the preparation of such beans will take up to 4 hours. You need to cook over low heat and constantly make sure that the water in the pan does not completely evaporate, top it up in a timely manner. In addition, prolonged cooking can break the structure of the beans, and they will begin to fall apart.

Boiling time for beans may vary depending on the size and variety of beans. Check readiness beans can be as follows: pull out 3 beans from the pan and taste each of them. Well-cooked beans should be absolutely soft. If at least one grain is harsh, you need to continue cooking. Then again try 3 beans. You can start checking the stiffness of the beans as early as 40 minutes after you put the beans on the fire, and do this every 10 minutes. This method will accurately determine the optimal cooking time and prevent the beans from overcooking. Cooked beans should be soft and mash well with a fork. Another way to check is to blow on the beans immediately after taking them out of the pan.

How to Quickly Soak Beans Before Boiling
Beans can be soaked before cooking fast way, however, it is more time consuming and requires more activity in the kitchen:
1) sort, rinse, pour beans into a saucepan, pour water in a ratio of 1: 3 (3 cups of water for 1 cup of beans); 2) bring to a boil over low heat, keep for 5 minutes over high heat;
3) turn off the fire and leave the beans in the broth for 3 hours;
4) cook in the usual way.

Proportions of water and beans
- In 1 glass of beans 200 grams.
- During cooking, the beans increase by 2-3 times.
- For 2 servings of side dish, use 1.5 cups of beans.
- Water and beans in proportions should be taken 1: 3, that is, to cook 1 cup of beans, 3 cups of water are needed.

Important when cooking beans
1. White beans does not need mandatory soaking, it can be cooked immediately (the same amount of time).
2. Beans are salted at the end of cooking (for 10 minutes) or when salting the final dish, because. salt slows down the cooking process.
The benefits of beans
Beans are rich in vegetable protein. Beans are the second product in terms of amino acid content (the first is meat).
100 grams of green beans contains 20 milligrams of vitamin C, vitamins PP, B1 and B2. Beans are beneficial for improving skin health. When cooked, beans do not lose their beneficial properties.
Caloric content of red beans - 292 Kcal.

The price of beans in Moscow
The cost of red beans is 70 rubles per kilogram.
The cost of white beans is 80 rubles/kg.

Salad of boiled beans

Ingredients
Red beans - 150 grams
Red onion - 1 head
Pickled champignons - 100 grams
Parsley greens - 10 grams
Mayonnaise - 2 tablespoons
Olive oil - 2 tablespoons
Salt and pepper - to taste

Cooking
Boil the beans and drain in a colander to cool. Peel the onion, wash and thinly slice into half rings. Fry the onion in olive oil until golden brown. Put the beans and onions in a salad bowl, add chopped marinated champignons, salt, pepper and mayonnaise. Chop parsley and add to salad. Mix well.

Vegetable puree with white beans

Ingredients for mashed beans
Dry white beans - 300 grams
Tomato - 4 medium tomatoes
Carrot - 1 piece
Onion - 1 head
Garlic - 2 cloves
Lemon - half a lemon
Parsley - 10 grams
Sugar - teaspoon
Salt and pepper - to taste

How to cook vegetables with boiled beans
1. Soak beans, rinse and cook for 40 minutes (not until fully cooked).
2. Scald tomatoes with boiling water and peel, chop with a blender.
3. Peel, wash and finely chop the onion.
4. Rub the carrots on a fine grater.
5. Peel the garlic and pass through a garlic press (or finely chop).
6. Wash parsley, dry and cut.
7. Pour olive oil into a saucepan, add onion and sauté for 5 minutes.
8. Add carrots, garlic, sugar, squeeze juice from half a lemon. Simmer for 15 minutes.
9. Add beans, mix, pour water so that it completely covers the beans), cook for another 1 hour.
10. Serve with peeled lemon slices sprinkled with parsley.

Red bean garnish

Products
Red beans - 600 grams
Onions - 2 pieces
Carrots - 2 pieces
Sweet pepper - 2 pieces
Urop and parsley - 1/2 bunch each
Garlic - 2 cloves
Spicy ketchup - 4 tablespoons

Sour cream - 6 tablespoons
Butter - 20 grams

How to cook red bean garnish
1. Sort 600 grams of beans and soak in a saucepan in cold water for 8 hours.
2. The water in which it was, drain the beans and pour new water to slightly cover the beans.
3. Put the pot on the fire and cook for 90 minutes. At the end of cooking, leave the beans on the stove to brew for about half an hour.
4. Throw the finished beans in a colander or sieve and let drain.
5. Pour a little water into the pan to cover the bottom, and put on a large fire. Add 20 grams butter and quickly stir it into the water.
6. Put the beans in the pan and simmer, stirring occasionally, 7 minutes.
7. Season the beans with 4 tablespoons of spicy ketchup and 2 cloves of garlic passed through the press.
8. Peel 2 onions, finely chop and add to the beans.
9. Rinse 2 sweet peppers, remove seeds, cut into cubes and also mix with beans.
10. Scrape 2 small carrots with a knife, grate them on a coarse grater and add to the vegetable mixture.
11. Sprinkle the garnish with salt and pepper to taste, mix well and simmer over low heat for 15 minutes.
12. Put the finished dish in a deep bowl, mix with 6 tablespoons of sour cream.
13. Rinse half a bunch of dill and parsley, chop and sprinkle on top as a garnish.

White bean garnish

Products
White beans - 2 cups
Onion (medium) - 2 pieces
Tomato - 4 pieces
Sweet pepper - 4 pieces
Garlic - 2 cloves
Tomato paste - 2 tablespoons
Vegetable oil - 4 tablespoons
Salt, ground black pepper - to taste
Bay leaf - 2 pieces
Dill - 1/2 bunch

How to cook white bean garnish
1. Soak 600 grams of beans and soak in a saucepan in cold water for 8 hours (overnight).
2. Put the pan on the fire and boil until tender (a little over an hour). Well-cooked beans should be absolutely soft.
3. Put the beans in a sieve or colander to drain the water.
4. Rinse 4 peppers, cut lengthwise, remove seeds and cut into cubes.
5. Peel 2 medium onions and finely chop.
6. Heat a frying pan with 4 tablespoons of vegetable oil and lightly fry the chopped peppers and onions.
7. Rinse 4 ripe tomatoes, grate on a coarse grater and add to the pan along with 2 tablespoons of tomato paste.
8. Pour a little water into the vegetable mixture, add salt, pepper to taste, 2 bay leaves and mix.
9. Close the pan with a lid and simmer the beans for 10 minutes. After the time is up, remove from heat.
10. Pass 2 cloves of garlic through a press, chop half a bunch of dill and mix with a side dish.
11. Close the pan with a lid and let the dish brew for another 10 minutes.

Ingredients:

(4 servings)

• 1 cup beans
• 1 onion
• 1 carrot
• 1-2 pcs. sweet bell pepper
• 1 celery root
• 1 tsp salt
• 1 tsp Sahara

How to cook beans

1. Cooking beans is easy. And all the fears about cooking beans come simply from ignorance. You can cook beans of both white and red varieties, the color of the beans does not affect the cooking process)))
2. So, first, if you don’t want to spend two hours in the kitchen, then spend exactly one minute in the evening to measure one glass of beans, pour them into a cauldron, and then pour cold water over the beans.
3. Leave the beans soaked in water overnight.
4. In the morning, be sure to drain the water. Boiling beans in the water in which they stood all night is not desirable.
5. Fill the swollen beans with fresh water so that the water level is two fingers higher than the level of the beans.
6. And now little secret. To make the beans tastier, softer and more crumbly, in addition to salt, add one teaspoon of sugar.
7. Cook the beans for forty minutes over medium heat. To prevent the liquid from boiling away, cover with a lid.
8. While the beans are cooking, prepare all the vegetables. Peel onion, carrot and cut into cubes. Salad pepper, it is better to take peppers of different colors, we clean them from seeds and also cut them into small cubes.
9. Cut the celery root into small cubes.
10. Fry the chopped onion in a small amount of vegetable oil. When the onion becomes soft and translucent, add the carrots. We simmer for five minutes.
11. Add pepper and celery. Simmer for another five minutes and remove from heat.
12. After the prescribed forty minutes, the beans should already be almost cooked. Add stewed vegetables to almost ready beans.
13. If during fasting you want to cook beans without vegetable oil, then put the chopped vegetables without preliminary frying in a cauldron with beans.
14. Cook for another 10-15 minutes until the beans and vegetables are fully cooked.
15. Boiled beans with vegetables can be served as a separate hot dish or as a side dish for meat.

    P.S. It turns out very tasty if the beans are brought to readiness in the oven. To do this, we lay out the almost finished beans along with vegetables in clay pots and put them in hot oven for 15 minutes.