Recipes for stewed beans in tomato sauce. Stewed beans with vegetables in tomato sauce

Calories: 641
Cooking time: 90
Proteins/100g: 4
Carbs/100g: 8

beans in tomato sauce delicious on its own, in many countries this dish is both breakfast and a quick but satisfying snack ( canned beans in tomato sauce, you just need to warm it up).

Even tastier and sweeter is beans stewed in tomato with vegetables. The recipe with carrots and sweet peppers will give you a dish with a unique taste.

Of course, we will not use canned beans, but boil them ourselves. It will take time, but it will comply with the principles of slow food. By the way, we already cooked last time.

Ingredients:
- 2 tbsp. red beans,
- 2 bell peppers,
- 2 carrots,
- 2 cloves of garlic,
- 3 leaves of laurel,
- 350 g of tomatoes,
- half a red onion
- 1 tbsp. l. olive oil,
- 1 tsp curry,
- 1 tsp paprika,
- 1 tsp oregano,
- salt to taste,
- black ground pepper taste.

How to cook at home

Soak beans overnight in water. In the morning, drain the water, wash the beans, fill with clean water, add laurel and cook until soft for an hour.

15 minutes before the beans are ready, start cooking vegetable sauce. Cut the onion into cubes, garlic into thin slices, carrots into slices.

Warm up in a frying pan olive oil. Saute onion and garlic first. When the onion becomes translucent, add the chopped carrots.

Fry the carrots for three minutes. Then add tomatoes, diced and peeled. Sprinkle with salt and spices. Stir and simmer the tomato sauce for 10 minutes under the lid.

Peel the pepper from seeds, cut into large squares. Put the chopped pepper and boiled beans into the tomato sauce at the same time.
Pour in a little bean broth, it is necessary for stewing.

We mix. Let's put it out together for another fifteen to twenty minutes. During this time, the pepper will become soft, and the beans will be saturated with the aromas of spices, tomato sauce and sweet pepper.

Serve the flavorful stewed beans with bell peppers hot as a main dish. You can decorate with fresh herbs to taste.

Beans are a healthy and nutritious dish, a source of vegetable protein and essential amino acids. In addition, cooking beans in a tomato will help diversify the table during fasting or a vegetarian diet. In this article we will tell you how to cook beans in a tomato.

How to cook beans properly?

• beans - 300-400 g;
• onion - 1 pc.;
• tomato paste- 3 tbsp. spoons;
• carrots - 1 pc.;
• garlic - 2-3 cloves.

Beans take a very long time to cook, so you can pre-soak them for several hours in cold water. Can be left overnight. This allows the beans to soak up moisture and become softer, reducing the cooking time. In any case, it is recommended to cook beans for at least 1.5 hours.

At this time, you need to prepare the onions and carrots. Onions are cut into small pieces, carrots can be grated on a coarse grater. Onions are cooked in a frying pan or in a saucepan until light golden, then carrots are added and fried for 3-5 minutes.

Then add tomato paste to the pan. If the paste is too thick, it can be thinned with a little water. When the beans are cooked, you need to drain the water and put the beans in a pan with onions, carrots and tomato paste. Tomato paste with browning can be replaced. Add finely chopped garlic and spices to taste, cover and simmer over low heat for 25-30 minutes. After half an hour, the beans stewed in tomato become soft and tender.

Also, beans, during stewing, you can add meat, such as pork. Pork with beans will be excellent hearty meal, which does not require a side dish.

The nuances of cooking beans in tomato

Spices that pair well with beans include celery and cumin seeds, basil, and oregano.

In addition to cooking beans in a tomato, there are other recipes for preparing this hearty and nutritious meal. You can add mushrooms or vegetables to taste, such as bell pepper, asparagus, broccoli, cauliflower. Beans in tomato with mushrooms or vegetables will be an excellent source of vegetable protein in fasting, provide the body with essential amino acids, vitamins, trace elements and dietary fiber.

Pour beans with cold water and leave overnight to swell.

Boil the beans over low heat until cooked (the cooking time of the beans depends on its variety, I cooked for 1 hour). The beans should become soft, but retain their shape and not boil. Put the boiled beans on a sieve and drain the water.

Peel onions and carrots. Cut the onion into half rings, grate the carrots. Fry vegetables for vegetable oil until soft for 7-10 minutes, stirring occasionally, over low heat.

Pour 1 cup of water over vegetables and tomato paste, salt and pepper to taste. If the tomato sauce is very acidic, you can add some sugar. Simmer the tomato sauce under the lid over low heat for 5-7 minutes.

Then put the beans into the tomato sauce with vegetables, add the garlic squeezed through the garlic, mix and continue to simmer for 10 minutes under a lid over low heat.

Delicious, healthy beans cooked with vegetables in tomato sauce, served hot.

Enjoy your meal!

For cooking, use white or colored beans. As you know, dry beans are very hard, so they must first be soaked in water overnight. After that, drain the water and boil the beans for 40 minutes. Pre-soaking reduces the cooking time by a factor of two or three (depending on the bean variety), and also prevents the beans from overcooking, meaning that each bean remains intact.

While the beans are cooking, prepare the onions and carrots for sautéing. Cut the onion into cubes or half rings, but it is best to grate the carrots on a coarse grater. Heat vegetable oil in a frying pan and put the onion in it. Fry it for five minutes and add carrots to it. Pass the vegetables over medium heat for another 7-9 minutes. Don't forget to stir them otherwise they will burn.

Throw the boiled beans in a colander. If you use tomato paste instead of tomato juice, do not pour out the decoction from the beans, but dilute the tomato paste with it. Add vegetables to beans.

Add to pot with beans tomato juice and all spices. Cinnamon, sugar and cloves will give the dish a unique taste and will not spoil it at all. Therefore, do not neglect these spices. We put the pot with beans and vegetables on a slow fire and simmer for 20 minutes under the lid without active boiling.

Ready-made beans are good hot on a cold winter day, and cold beans are good in summer.

I really love beans and all dishes based on it, both with meat and lean. I want to offer the simplest bean dish with tomato sauce. The only difficulty in it is to soak the beans in advance so that they swell.

For the preparation of stewed beans with tomatoes and carrots, any kind of beans will fit, both red and white, mixed, spotted - in general, any.

Prepare all the ingredients according to the list.

Pour the beans with plain water, adding a pinch of soda and leave overnight. Baking soda softens the top layer of the beans, which then cooks faster, and neutralizes their purine properties. In the morning, drain the water, rinse the beans, add fresh water and put to boil. Remove foam. Usually the beans are cooked from 40 minutes to an hour, periodically you need to check them for softness. Salt at the end of cooking.

In the meantime, finely chop the onion, grate the carrots on a coarse grater.

In vegetable oil, fry the onion first, then add the carrots.

Lightly salt, add spices as desired. I like to add ground coriander, black pepper and a mixture of hops-suneli (real, it must contain fenugreek and no bay leaf, cinnamon and turmeric). Chop the garlic and also add to the vegetables.

Prepare tomato sauce. It can be a mixture of ready-made chopped tomatoes from a jar or tomato paste diluted in 300 ml of water. Salt and add half a teaspoon of sugar (if the paste is sour) to even out the taste.

Pour vegetables with tomato sauce, if desired, you can add hot pepper for taste. Boil three minutes.

Drain water from boiled beans.

Add the beans to the pan with the vegetables, mix gently. Warm on fire for three minutes, checking for salt.

Sprinkle the dish with chopped herbs. Baked beans with tomato and carrot is ready.

Enjoy!