Beans stewed in tomato with vegetables. Stewed beans with tomato and carrots

25.01.2024

I really love beans and all dishes based on them, both with meat and lean ones. I would like to offer a simple dish of beans with tomato sauce. The only difficulty in it is to soak the beans in advance so that they swell.

To prepare stewed beans with tomatoes and carrots, any type of bean will do, both red and white, mixed, spotted - in general, any.

Let's prepare all the ingredients according to the list.

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

Meanwhile, finely chop the onion and grate the carrots on a coarse grater.

First fry the onion in vegetable oil, then add the carrots.

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

Prepare tomato sauce. This can be a mixture of ready-made crushed 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 tomato sauce over the vegetables; if desired, you can add hot pepper for taste. Boil for three minutes.

Drain the water from the boiled beans.

Add the beans to the pan with the vegetables and mix gently. Heat over heat for three minutes, checking for salt.

Sprinkle the dish with chopped herbs. Stewed beans with tomatoes and carrots is ready.

Enjoy!

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 tomato.

How to cook beans correctly?

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 in cold water for several hours. You can leave it overnight. This allows the beans to soak in moisture and become softer, reducing cooking time. In any case, it is recommended to cook the beans for at least 1.5 hours.

At this time you need to prepare the onions and carrots. The onion is cut into small pieces, the carrots can be grated on a coarse grater. Cook the onion in a frying pan or in a saucepan until light golden brown, then add the carrots and fry for 3-5 minutes.

Then add tomato paste to the frying pan. If the paste is too thick, you can thin it with a little water. When the beans are cooked, you need to drain the water and put the beans in a frying pan with onions, carrots and tomato paste. Sauteed tomato paste 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.

You can also add meat, such as pork, to the beans while stewing. Pork and beans will be an excellent hearty dish that does not require a side dish.

The nuances of cooking beans in tomato

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

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

A hearty, healthy dish - stewed beans, white, black, red or green: we have collected the best recipes.

Beans, like any legumes, are very beneficial for the human body. Of course, it takes a very long time to cook, but the end result is an incredibly tasty dish. It is most often used to prepare salads, stews, add it to borscht and even bake it with meat in the oven.

One of the budget-friendly and very tasty dishes is legumes stewed with various vegetables. You can select absolutely any gifts of nature; experiments in this case are appropriate.

beans – 500 g;
tomatoes – 2 pcs.;
zucchini – 2 pcs.;
onions – 2 pcs.;
salt – 1 tsp;
oil – 50 ml;
water – 0.5 cups;
garlic – 1 pc.

Soak the beans in cold water for several hours. Drain the water and add new water, cook over low heat until soft. This will take at least an hour. Peel the zucchini, cut into cubes and add salt.

Remove the husk from the onion and chop it into half rings. Heat the oil in a frying pan and sauté the onion until translucent. Drain the zucchini, squeeze and add to the pan.

Wash the tomato and cut into cubes, the garlic into slices.

Drain the beans and place them in a cauldron. Next, dump out the roasted and freshly chopped vegetables. Mix everything, add salt, pour in warm water.

Close the lid tightly and simmer over low heat for twenty-five minutes. At the end you can sprinkle with black pepper and fresh herbs.

This dish will be an excellent addition to any side dish instead of meat or fish.

Recipe 2: beans stewed with tomatoes and garlic

Red dry beans 1-2 pcs
Onion 0.5 kg
Ripe tomatoes 2 tbsp.
Olive oil 2-3 cloves
Garlic 2-3 sprigs
Dill
Spices
Ground black pepper, salt, sugar, nutmeg

Stewed beans can be prepared from any variety. It is important that the beans cook well and remain intact. It is better to use not the smallest beans, but elongated crescent-shaped beans. I don’t know why, but such seeds cook much better and taste better. Red beans with large seeds are best.

Sort the beans, rinse thoroughly and remove all excess. You can very effectively clean beans of excess under running water. Next, cover the beans with cold water and place in the refrigerator to soak. Soaking time - from 6 hours. It is ideal to soak the beans the night before and cook the stewed beans the next day.

The next day, cover the beans with cold water and cook. After the water begins to boil, reduce the heat slightly so that the water barely simmers, and do not cover the pan with a lid. You should not force the cooking process. Most likely, with rapid boiling, the outer part of the seeds will boil, while the inside will still be raw. It is also worth checking readiness quite often. Cooking time for beans is a thing in itself. But in any case, this process takes at least half an hour. Place the cooked beans in a colander to drain the water and pour into a deep bowl, which is covered with a plate so that the beans do not dry out.

Peel the onion and cut into large strips. By the way, you can add more onions to stewed beans. Heat olive oil in a frying pan.

Fry the chopped onion in olive oil until golden brown. This should be done over high heat without covering the pan with a lid, and stirring often enough for even frying.

Add boiled beans to the fried onions, after draining the remaining water from them, and finely chopped garlic with a knife. Salt and pepper the beans and onions. Fry for 1-2 minutes, stirring.

Scald fresh and very ripe tomatoes with boiling water, remove the skin and seeds. Grind the tomato pulp in a blender until it becomes a tomato puree. If the tomatoes are not too ripe, you can add 1 tsp. good tomato paste.

Pour tomato puree into the onions and beans, add half a glass of boiling water, 1 tsp. sugar and ground nutmeg on the tip of a knife. To stir thoroughly. Bring the sauce to a boil, reduce heat and cover the pan with a lid.

The stewed beans will take 20 minutes to cook. During the stewing process, the tomato sauce should simmer very gently. Seething is strictly unacceptable.

After 20 minutes, remove the lid and increase the heat. If you prefer, the bean stew can have the consistency of a thick soup or stew. Excess moisture should boil away. Ready stewed beans with onions and tomatoes are served only hot immediately after cooking. Sprinkle the stewed beans with very finely chopped dill and serve.

Stewed beans take about half an hour to prepare, if you first take care to soak the dry beans. Delicious red bean stew served with toasted bread or corn tortillas.

Recipe 3: Black Bean Stew (step by step photos)

450~500 g black or red beans,
100~150 g bacon,
2 tbsp vegetable oil,
2 medium carrots (250 g),
2 onions (400g),
3 tbsp tomato paste,
1.5~2 teaspoons salt,
2 cloves of garlic,
1.5 liters of water, pepper,
2~4 bay leaves,
if desired - adjika

Wash the beans and soak in cold water for a day.

Chop the onions and carrots.

Heat vegetable oil in a cast iron skillet or deep frying pan with a thick bottom and add chopped bacon.

Fry until the bacon is not completely browned.

Add onions and carrots to the bacon.

Fry with occasional stirring for about 5 minutes.

Drain the water from the beans and add it to the vegetables.

Pour boiling water over it.

Bring to a boil, reduce heat to low and cover the cast iron with a tight lid. Simmer for 7~8 hours until the beans are soft. Make sure that the water does not boil over and add boiling water if necessary. 20~30 minutes before the end of stewing, add salt, pepper and tomato paste. To get a spicy taste, you can add adjika or red pepper. Taste the sauce and adjust the taste with sugar or lemon juice if necessary.

When the beans are ready, remove the cast iron from the heat, add finely chopped garlic and bay leaf to the beans.
Leave for 10~15 minutes.

When serving, the beans can be sprinkled with finely chopped herbs.

Recipe 4: Stewed beans with meat and vegetables

A very simple recipe for a delicious hearty dish, homely and cozy, ideal for cold weather. It is prepared practically from what is in the house: a small piece of meat, a couple of handfuls of beans, onions and carrots and tomato sauce. If you have canned beans, preparation is simplified to a minimum, and cooking time is significantly reduced. If you don’t have ready-made beans, dry ones need to be soaked for several hours or overnight. Long soaking before cooking is not required only when you are sure that your beans are from a new harvest - they are soft and will boil quickly.

In addition to onions and carrots, other vegetables are added to the gravy: bell pepper, celery, zucchini, eggplant. Serve stewed beef with onions and carrots, recipe with red beans, as a separate dish or with a side dish. Unleavened rice, mashed potatoes or stewed cabbage will do. Select spices to suit your taste; according to the recipe, the meat turns out noticeably spicy, with a hint of pepper.

beef – 400 gr.;
dry red beans – 1 cup;
onions – 2 pcs.;
carrots – 1 pc.;
tomato sauce – 3 tbsp;
flour – 1 tbsp;
salt - to taste;
ground chili pepper – 0.5 tsp. (or paprika);
spicy seasoning for meat - 1 tbsp. (taste);
garlic – 3 large cloves;
bay leaf – 1 pc.;
vegetable oil – 3-4 tbsp;
water or meat broth - 2-3 glasses.

We sort the beans, remove all spoiled and chopped ones. Fill with cold water (three glasses of water per glass of beans) and leave for several hours. We change the water two or three times. Then drain, rinse the beans with clean water and transfer to a saucepan. Pour enough cold water to cover the beans by 4-5 cm. Bring to a boil, reduce the boil to gentle, cook for 1-2 hours until soft. Legumes harvested this year cook quickly, but those stored for two or three years will take a long time to boil. The boil should be low so as not to damage the integrity of the beans. There is no need to add salt during cooking.

The beef takes a long time to stew, at least an hour, so at the same time as cooking the beans, we begin preparing the meat. Cut the beef into small pieces.

Season with spices, add finely grated garlic. Stir and leave to marinate for one hour. If spicy dishes are not your taste, choose your own bouquet of spices. You can use Provençal herbs, oregano, thyme, basil, nutmeg, coriander, and all types of pepper.

Pour two tablespoons of oil into a deep frying pan or saucepan. Heat it well and lay out the pieces of beef. Stirring, fry for about ten minutes until browned on all sides.

Pour in a glass of boiling water and cover with a lid. Reduce the heat to barely noticeable, simmer the meat for 40-50 minutes, until almost done. During stewing, the water will boil away, add as necessary so that the beef is half covered with liquid.

The beans are already cooked by this time. Drain the broth or leave as needed for stewing.

Transfer the beans to the beef. Stir, salt to taste, add broth or water. Cover and continue to simmer for another 10-15 minutes.

When the meat becomes completely soft, prepare the vegetable frying. Cut the onion and carrots into small pieces. In a saucepan with a thick bottom, heat 1-2 tbsp. spoons of butter. First add the onion, lightly saute it until soft and add the carrots. Simmer the vegetables over low heat for two to three minutes until they are saturated with oil.

Transfer the contents of the pan to the vegetables (meat and beans without liquid). Stir, lightly fry.

Mix the tomato sauce with flour, grind until smooth so that there are no lumps. Gradually pour in half a glass of water and dilute the sauce.

Pour the tomato sauce and flour into the pan with the meat and vegetables. Heat to a boil. Add water, make the sauce not very thick (or thick - to your taste). Add some salt and simmer for about ten minutes. Just before it’s ready, add a bay leaf. Turn it off and let it brew.

Serve the stew with beans and vegetables with a side dish. If you make more gravy (sauce), you can serve it as a hot dish for lunch without a side dish; the sauce is very tasty to soak with slices of fresh homemade bread.

Bon appetit!

Recipe 5: stewed cabbage with beans (with photo)

A simple Lenten recipe. This is stewed white cabbage with tomato paste and beans. Thanks to legumes, the dish turns out to be especially tasty and satisfying. I hope you will also like this recipe, and you will often cook it not only during Lent, but also as a side dish to the main dish.

The recipe is budget and simple, but very tasty and interesting.

beans 200 g
white cabbage 600 g
onion 1 pc.
refined vegetable oil 2 tbsp. l.
tomato paste 2 tbsp. l.
small bunch of fresh dill
granulated sugar 1 tsp.
salt to taste
ground black pepper 0.5 tsp.

Any type of bean will work for this recipe, so use whatever beans you have on hand. To speed up the cooking process, you can pre-soak it in cold water overnight or at least a few hours before starting cooking. I use a different cooking method. Wash the beans thoroughly, pour them into a saucepan and cover with cold water. When the water boils, pour it out of the pan. Fill the ingredients with cold water again and add vegetable oil at the rate of 1 tablespoon per glass of beans. Let's cook the beans over low heat until soft. In just 30-40 minutes they will be completely ready.

Meanwhile, prepare the vegetables. Peel a large onion, wash it and cut it into cubes. Pour vegetable oil into a large frying pan or saucepan and add chopped onions.

Fry it over medium heat until soft, stirring the ingredients occasionally with a spatula.

Remove the top damaged and contaminated leaves from the white cabbage. Trim the stalk and cut the head of cabbage into large pieces. Chop the vegetables into thin strips using a knife or a special shredder.

When the onion is fried and becomes transparent, pour the chopped cabbage into the pan.

Stirring, fry the ingredients together until the vegetables are ready. If necessary, you can add a little more vegetable oil to prevent the ingredients from burning.

Then add tomato paste and mix all ingredients.

Next, add the boiled beans, strained from the water. Salt to taste, add ground black pepper and a little sugar.

Let's simmer the dish over low heat for another 5 minutes. Then add finely chopped greens, mix and turn off the heat.

Serve the stewed cabbage hot, garnishing it with fresh dill.

Recipe 6: Stewed green beans (step by step)

Recipe for stewed green beans using available ingredients. This dish is an excellent side dish; garlic gives it the necessary piquancy, and tomatoes add juiciness. It is very tasty to stew beans, for example, with carrots and all kinds of spices from dried herbs. But in this dish tomatoes will be used as a vegetable additive. The cooking process takes half an hour.

garlic - 3 cloves;
green beans - 430 gr.;
1 tomato;
onion - 1 pc.;
carrots - 120 gr.;
tomato paste - 140 gr.;
pepper - 5 gr.;
salt - 7 gr.

After peeling the carrots and onions for stewed green beans, finely chop the onion into rings or pieces, chop or grate the carrots.

Fry in refined sunflower oil. The onion should be browned.

Cut the bean pods in half.

Then pour in the beans, mixing with the vegetables. Simmer the green beans and vegetables for no longer than fifteen minutes, turning the heat to low.

Chop the tomato and garlic, add to the beans along with tomato paste, salt and pepper.

Once again, mix everything properly and fry for no longer than seven minutes.

Our side dish is ready!

Recipe 7: White beans stewed in a slow cooker

Beans in a slow cooker in tomato sauce are perfect as a side dish for lunch or dinner, and a beautiful presentation can turn this ordinary recipe into a truly festive dish. How to cook beans just like this is described in this recipe with step-by-step photos.

white beans – 300 g;
onions – 2-3 pcs.;
carrots – 2 pcs.;
tomato paste or homemade adjika – 2-3 tbsp. l.;
tomato juice – 1 glass;
spices - to taste.

Sort the white beans and pre-soak for 6-8 hours. It is more convenient to do this in the evening.

When the beans swell, we begin cooking. Peel the onion and cut into either half rings or large cubes. In a multicooker (I have a dex dmc-60), set the “Baking” mode and fry the onion for 7-10 minutes.

Grate the carrots on a coarse grater and add to the onion. Continue simmering on the same mode for about 15 minutes.

Then add 0.5-1 tomato juice, swollen beans, a little sugar (about 1 tsp), 2 tbsp. tomato paste, ketchup or homemade adjika and your favorite spices to taste.

Mix all ingredients until smooth. Cook beans in a multicooker using the “Stew” mode, cooking time – 1.5 hours.

Beans in a slow cooker in tomato sauce are ready. Garnish the finished dish with finely chopped herbs and serve.

Recipe 8: Stewed beans in tomato sauce

I suggest you prepare a delicious dish from this wonderful gift of vegetable gardens - stewed beans in tomato. I added raw smoked sausages to the composition - for color and aroma; however, you can do without them: in any case, it will turn out very satisfying and appetizing.

2 cups dry beans;
1-2 onions;
1-2 carrots;
2 tbsp. sunflower oil;
2-3 tbsp. tomato paste;
1 tbsp. flour;
0.5 liters of water for gravy + 1 liter for soaking and cooking beans;
1 tsp salt (without top);
¼ tsp. ground black pepper;
smoked sausages – 1 per serving;
2-3 cloves of garlic;
A bunch of parsley.

For long-term storage, the beans are well dried, and there is practically no moisture left in them. It takes a lot of time for dry legumes to become saturated with it again. Therefore, in order for the beans to cook quickly, turn out soft and tasty, they must first be soaked for at least 3-4 hours, and preferably for 8-12, ideally overnight.

Let the beans soaked in water cook, adding a little water if necessary. Cook at a low simmer for about half an hour, almost until the beans begin to become soft. Let's not forget to add salt!

In the meantime, prepare the tomato-vegetable gravy. Peel and rinse onions and carrots. Chop the onion finely and lightly fry, stirring, in vegetable oil: 2-3 minutes, until slightly transparent. Take a deep frying pan so that the beans and gravy can fit in it later.

When the onion becomes soft, add coarsely grated carrots to it. Continue frying over low heat, stirring occasionally for another 3-4 minutes.

Then stir the tomato paste in 2.5 glasses of water and pour it into the pan with the fried vegetables. Stir and bring to a boil.

Pour flour into a cup, add a little water and stir so that there are no lumps left. Pour into the gravy and stir. Flour is needed to thicken the sauce.

It's time to pour the boiled beans into the gravy - they are almost ready, let them simmer together with the gravy for another 5-7 minutes, covered.

Then add spices: peppercorns and bay leaf. Add some salt to taste.

Next add the sausages and finely chopped parsley. If you have dried dill or basil, feel free to season it with herbs, the dish will turn out more flavorful! You can put the sausages whole, or you can cut them into pieces to make it easier to eat. In addition to raw smoked ones, like “Okhotnichye”, you can stew beans with homemade chicken or meat sausages-kupata. They just need to be boiled or baked first, since such sausages are sold raw.

How to cook beans correctly?

Ingredients:

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

Preparation

You can also add meat, such as pork, to the beans while stewing. will be an excellent hearty dish that does not require a side dish.

The nuances of cooking beans in tomato

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