Stewed red beans with vegetables: 6 incomparable recipes

Welcome to the blog! Today we’ll talk about beans as a dietary product and look at the stews that you can prepare with different vegetables. Beans according to their characteristics act as a natural meat substitute. It is used during fasting, during diets, and proper nutrition. Red beans stewed with vegetables are irreplaceable for vegetarians.

There are many cooking variations, they all differ in taste and satiety. We will look at popular and healthy dishes.

Classic recipe for stewed beans with vegetables in a slow cooker

Recipes for red beans with vegetables in a slow cooker are quick and easy to prepare. The beans must be placed in cold water in advance. It’s better to leave them overnight, during which time they will swell and cook faster.

You can combine it with different vegetables. Serve the stew as a side dish or main course. It goes well with pasta and cereals.

What you will need:

red beans – 300 g;
carrots – 3 pcs.;
onion – 2 heads;
tomato paste – 5 tbsp. l.;
garlic – 4 teeth;
parsley – 1 bunch;
salt, pepper as desired.

Step by step recipe:

Immerse the product in cold water and leave for 6 hours.
Then boil for approximately 1.5 hours.
Meanwhile, peel and wash the onions and carrots.
Cut the onion into half rings, pass the carrots through a coarse grater.
Pour oil into a bowl, add vegetables and fry until golden brown on the “fry” setting.
Then add the beans.
Prepare tomato sauce - dilute the paste in a mug with hot water.
Add finely chopped greens, salt and pepper.
Pour the sauce into a container and cook for 10 minutes.
Pass the garlic through a garlic press and add to the vegetables.
Set the stewing program for 40 minutes.

Quick dinner is ready. Serve with mashed potatoes and place fresh cucumber slices on the sides of the plate.

Top green bean recipes

An alternative to regular beans can be green beans, which contain useful elements such as magnesium, calcium, zinc, iron, and chromium. Green beans cook very quickly, making them ideal for those who don't like to spend a lot of time cooking.

Green beans are sold not only fresh, but also frozen, so they are available all year round. This is a low-calorie product, which means you can safely include it in your diet menu.

KBJU of green beans per 100 g:

Calories: 24 kcal
Proteins: 2.0 g
Fat: 0.2 g
Carbohydrates: 3.6 g

PP recipe for beans with eggs

Ingredients for two servings:

green beans – 400 g
eggs – 4 pieces
sour cream (or yogurt) – 100 g
salt, pepper, spices - to taste

The beans should be sorted, rinsed well and filled with boiling water and salt. Then boil, cut, add chopped boiled eggs and season with sour cream (or natural yogurt) with spices to taste.

This bean dish is very easy to prepare, and thanks to its great taste, it quickly becomes a favorite among all family members. In addition, this version of the salad saturates the body with useful substances and allows you to satisfy your hunger without harming your figure.

KBJU per 100 g:

Calories: 77 kcal
Proteins: 5.4 g
Fat: 4.8 g
Carbohydrates: 2.6 g

Green beans with roots

Ingredients for four servings:

green beans – 600 g
parsnip (or celery) – 400 g
carrots – 200 g
onion – 200 g
olive oil – 3 tablespoons
salt, pepper - to taste

Parsnip roots and carrots should be grated on a fine grater, adding finely chopped onion. The resulting vegetable composition must be sautéed over heat with olive oil for about 5 minutes. At the end you need to add salt to taste. It is recommended to boil green beans until tender in lightly salted water and mix with sautéed vegetables. Instead of parsnips, you can use celery root or parsley root.

This incredibly tasty bean dish will be an ideal side dish for meat, which can even be served at a holiday table.

KBJU per 100 g:

Calories: 53 kcal
Proteins: 1.6 g
Fat: 2.3 g
Carbohydrates: 6.5 g

With tomatoes and zucchini

Grocery list:

beans – 500 g;
onion – 2 heads;
tomatoes – 2 pcs.;
zucchini – 2 pcs.;
sunflower oil – 50 ml;
water – 0.5 tbsp.;
garlic – 2 teeth;
salt.

Sequencing:

Fill the product with cool water and leave for several hours.
Place in a saucepan and cook over low heat for 1 hour.
We clean the zucchini and cut it into cubes. Salt.
Remove the skins from the onion and chop it into half rings.
Sauté in a frying pan with oil until it becomes transparent.
Then squeeze out the zucchini and add it to the onion.
Chop the tomatoes into cubes and add to the vegetables.
We cut the garlic into slices.
Drain the water from the beans and place them in a cauldron; add the fried vegetables and garlic there.
Pour in water, salt and close the lid.
We make the fire weak. Cooking time is 30 minutes.

When serving, you can sprinkle with chopped dill. This dish goes well with rice, buckwheat, and potatoes.

Diets with beans

Beans can be not only the basis of a diet, but also an excellent protein addition to it. The product promotes weight loss, strengthens teeth, normalizes metabolism and improves heart function. Regular consumption of dishes made from this type of legume will significantly improve your overall health and appearance.

A diet is not a food restriction, but a way to change your diet for the better forever

There are a huge number of diets. Which of them allow the use of beans and in what quantity? Let's look at the most popular nutrition programs.

Ducan's diet

You can introduce beans into your diet from the second stage of the diet - protein and vegetables. One serving (0.2 kg of beans) is enough to prepare a complete meal. Beans are very filling, so you definitely won’t feel hungry.

Beans on the Dukan diet should be prepared according to a specially developed recipe. You can find them on special websites dedicated to this power system or on forums of its connoisseurs. The method of boiling is no different from the classic one.

Kremlin diet

The diet consists mostly of protein products. At the same time, beans are not favored on a diet. Of all the species, only the leguminous variety is allowed, in limited quantities.

Portions are calculated using a special scale. The daily norm is 40 points, and 100 g of green beans is equal to 3.6 points according to the Kremlin diet.

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Atkins diet

Beans on the Atkins diet are included in the list of foods that can be consumed in limited quantities. They are used to prepare the most satisfying part of the meal - lunch. It's better if it's soup or puree.

Diets with beans are very economical, since beans replace high-calorie meat and are much cheaper

Fractional nutrition, blood type diet, Michel Montignac diet and other popular methods do not prohibit the consumption of beans. It is important to serve beans in portions and according to recommendations, in combination with harmonious components.

Red beans stewed with tomatoes

Components:

dry red beans – 300 g;
tomatoes – 3 pcs.;
onion – 2 heads;
garlic – 2 teeth;
olive oil – 2 tbsp. l.;
dill – 1 bunch;
granulated sugar;
salt;
nutmeg.

Step by step recipe:

Immerse the beans in cold water and leave for 6 hours.
Then drain the water, pour in clean water and let it cook.
As soon as it starts to boil, reduce the heat and cook for half an hour.
Place the cooked beans in a colander and wait until the water drains.
Place in a plate and cover with a lid to prevent the product from drying out.
Peel the onion and chop coarsely.
Fry in oil until golden.
Then add boiled beans and chopped garlic to the pan. Salt and add spices.
Fry for 2 minutes.
Immerse the tomatoes in boiling water for 1 minute and remove the skins. Puree in a blender or grate.
If you wish, you can add a spoonful of tomato paste.
Place the tomato puree in a frying pan, pour in half a glass of boiling water and stir.
Bring to a boil, reduce heat and cook for another quarter of an hour with the lid closed.

During cooking, the tomato sauce should bubble, but not boil. After the specified time, increase the heat and remove the lid to evaporate excess liquid.

The finished Lenten dish should be served hot, sprinkled with a small amount of chopped parsley.

Dietary and delicious bean dishes

Lobio with mushrooms

• Champignon mushrooms – 250 g • Onions (medium) – 5 pcs • Garlic – 3 teeth. • Red beans - 1 cup. • Walnut (or cashew, whichever you like!) – 50 g • Vegetable oil (refined) – 50 ml

Soak 1 cup red beans in plenty of water overnight. Boil the beans over low heat for about 1.5 hours. The beans should barely boil, then they will not boil and remain whole. The quality of the beans is very important, buy expensive ones or ones that have already been tried. I take beans. Chop the mushrooms coarsely! And fry in oil until golden brown. Place the mushrooms on a plate and immediately squeeze the garlic into the hot mushrooms and stir, the aroma is SUPER!!! Chop the onion and fry in the oil in which the mushrooms were fried. If there is not enough oil, add only refined oil. Chop the nuts coarsely! Connect all components. Add salt and pepper as desired.

Kirkazh, simple bean salad

• Beans (dry, subsequently boiled or canned) - 300 g • Coriander (fresh, also known as cilantro) - 1 bunch. • Onion (medium size) - 1 piece • Black pepper (ground) • Vinegar (wine - required) - 1-2 tbsp. l. • Olive oil (or sunflower, unrefined) - 3-4 tbsp. l. • Salt

Cook the beans (or use canned ones) and drain and cool. The color is not important, the main thing is that the beans are whole. Finely chop the cilantro, cut the onion into half rings. Then I lost the photo, so I’ll just say it in words: mix the beans with herbs, onions, salt, pepper, season with vinegar (first try one spoon, if it’s not enough, add more), oil and mix well. Set aside for half an hour so that it infuses and soaks and the salad is ready to eat.

White bean and celery salad with mushrooms

• Beans (white, large, canned) - 1 cup. • Petiole celery - 3 pcs. • Champignons (I used fresh, but you can also boil them) - 1 cup. • Parsley - 1/2 cup. • Olives (pitted) - 1/2 cup. • Spices (to taste)

Wash and chop the champignon mushrooms. Wash and chop the celery. Place in layers - mushrooms, celery, white beans, parsley, ... black olives and, if desired, olive oil or mayonnaise, as you like. You can also add white chicken meat, naturally boiled and finely chopped. The last step is pepper.

Bean casserole

• Cottage cheese - 200 g • Beans, (boiled, you can take canned) - 1 cup. • Semolina - 3 tbsp. l. • Kefir (or fermented baked milk) - 150 ml • Egg - 2 pcs • Salt - 1/2 tsp. • Butter (for greasing the mold)

Let's take beans. Fill it with water for 12 hours, change the water and then set it to cook until tender, add salt at the end of cooking. The products are ready. Pour fermented baked milk or kefir over the semolina and let it brew. While the semolina is brewing, beat 2 eggs with salt, add cottage cheese, mix. We combine the egg-curd mixture, semolina, beans, grease the mold with oil, sprinkle with semolina, pour the mixture into the mold, I have a silicone one. Place in a preheated oven at 160-170 degrees for 50-60 minutes. This is the resulting casserole. Can be eaten both hot and cold. Serve with sour cream and natural yogurt. Mine is garnished with pickled ginger.

Beans baked with vegetables

• Beans (Dry, preferably white) - 500 g • Carrots (large) - 3 pcs • Onions - 5 pcs • Tomato (in its own juice, preferably without skin) - 1 can • Seasoning (to taste) • Vegetable oil (for frying) • Sugar - 1-2 tsp. • Salt (to taste) • Black pepper (to taste)

Soak the beans in cold water overnight, and then cook until almost done, adding salt. Drain the water. Prepare the remaining ingredients. Cut the onion into half rings. Grate the carrots on a coarse grater. Fry the onion in oil until golden brown. Add carrots and continue to fry, stirring constantly so as not to fry. Fry until the carrots have a slight crunch. Finely chop the tomatoes. Add to the pan with vegetables, add seasonings, sugar, stir and keep on the heat a little longer, stirring. Of course, in the midst of vegetables, tomatoes can be fresh. Then take the juicy and sweet ones. Place the beans in a deep bowl and mix with vegetables. If necessary, add salt and pepper to taste. Pour tomato juice from a can. Don't oversalt. The dish should have a sweetish vegetable taste. Close the lid and place in an oven preheated to 200 degrees to bake. About an hour and a half. On a small fire. Test for doneness: vegetables should be soft. Otherwise, place back in the oven. Ideally, cool it there without removing the lid. You can eat it both hot and cold. It’s delicious either way. But only when cold does this dish evoke nostalgia. Believe me, it's incredibly delicious.

White bean salad with cheese

Ingredients: half a cup of white beans or a can of canned beans, a tablespoon of vegetable oil, an onion, half a cup of Cheddar cheese, sugar, salt, vinegar, parsley - to taste. If you are using non-canned beans, boil them and place in a bowl. Add finely chopped onion, sugar, salt and oil mixed with vinegar to it, mix everything. Before serving, sprinkle the salad with grated cheese and herbs.

White bean salad with mustard

1 cup white beans 2 onions 5 black peppercorns 4 tablespoons vinegar 1 tablespoon mustard 1 bay leaf 1 teaspoon sweet pepper (red) 1 teaspoon tomato puree 4 tablespoons vegetable oil parsley salt

Soak the beans for several hours in hot water. Then boil it in the same water over low heat. As the water boils, add one by one: onion (pre-chopped), bay leaf, a little salt and pepper. After this, cook for another hour and a half. Then we take out the bay leaf and throw it away. Now we begin to prepare the marinade. To do this, we take vinegar, mustard, pepper, vegetable oil, tomato puree and salt. Mix them until smooth. After this, pour the prepared mixture over the beans and refrigerate for an hour. Sprinkle parsley on top.

White bean salad

white beans – 200 grams, carbonated water – 200 grams, onion – one piece. garlic – 1 clove tomato puree – one tablespoon tomatoes – 200 grams 3% vinegar – one tablespoon vegetable oil – two tablespoons peppercorns – four pieces. salt, ground red pepper to taste

Soak the beans for 6–8 hours in cold water. Pour the swollen beans with sparkling water and cook over low heat until soft. Next, add salt to the water. Combine the hot beans with finely chopped onion and garlic and pour in the sauce. For the sauce, beat vegetable oil with vinegar, tomato puree, ground red pepper and salt.

White beans with meat

dry beans 2 cups beef or chicken 250 g butter vegetable oil. 4 tbsp. spoons large onion 2 pcs. large tomatoes 2 pcs. or tomato paste 2 tbsp. spoons water 4-5 glasses sweet pepper (red or green) 1 pc. salt to taste ground red pepper to taste

Soak the beans in water overnight. After this, drain the water and place the beans in boiling, salted water. Cook over medium heat for 30 minutes until half cooked, drain. Lightly fry the finely chopped onion, add pieces of meat (the size of a walnut) and simmer, stirring, until the liquid evaporates. Peel the tomatoes (to do this, put them in boiling water), cut into small pieces. Add tomatoes (or tomato paste diluted with a little water) to the meat. Cut sweet green or red peppers into 4-5 pieces and also add to the meat. Add salt (about 2 tsp). Close the dish with a lid and simmer the meat and vegetables over low heat for 15 minutes. Then add beans and water. Cover the pan with a lid again and simmer the beans and meat over low heat until the beans are soft. Sprinkle with red ground pepper and serve the beans with meat and vegetables on the table. Serve rice or pickles as a side dish.

Red bean stew with bell pepper

What you will need:

beans – 400 g;
celery stalk – 3 pcs.;
onion – 1 head;
bell pepper – 3 pcs.;
tomato paste – 1 tbsp. l.;
tomato – 2 pcs.;
garlic – 2 teeth;
salt;
parsley – 1 bunch;
sugar.

Algorithm of actions:

Pour cold water over the beans in advance and leave overnight.
The next day, drain the liquid, place the beans in a saucepan and add fresh water.
Turn on high heat and wait until it boils.
Boil for 10 minutes, drain the liquid and add new liquid.
Cook for 45 minutes.
15 minutes before completion, add salt to taste.
Place the boiled beans in a colander and wait until all the moisture has drained.
Meanwhile, prepare the vegetables. Chop the onion into half rings.
Chop the celery into slices, pepper and tomatoes into cubes.
Pour a spoonful of oil into the frying pan and heat it up.
Then add onion and celery there. Fry for 4 minutes.
Place the peppers with the vegetables and fry for five minutes.
Then add tomatoes and pasta. Simmer for 3 minutes.
Pour in the boiled beans, pour in a large mug of water, add salt and sugar.
Simmer over low heat for another 10 minutes.
A couple of minutes before completion, add grated garlic, herbs, and close the lid.

The dish with sweet pepper should sit for about 10 minutes. Try it with toasted croutons or flatbreads; according to reviews, it turns out to be a very interesting combination.

Culinary secrets on how to deliciously cook red beans

Red and white grain beans have no significant differences in composition and are prepared identically. Only the white food comes out a little more tender, and the red food comes out a little brighter. The tips below for cooking red beans also apply to white beans.

Before cooking, the beans must be sorted. Do not steam damaged grains; they may be affected by pests.
After sorting, the beans are washed and soaked in cold water for several hours, ideally overnight. During this time, the grains will swell and soften, and will also lose some of the substances that cause flatulence in eaters.
After soaking, the red beans are cooked in a saucepan for an hour, in a slow cooker for an hour and a half, using the “Stew” program or one specially designed for preparing bean dishes. In this case, liquids are taken 2.5-3 times more in volume than bean grains.
Without pre-soaking, the grain beans are boiled for about 4 hours until they are soft enough. Water is added as needed.
Beans are salted after cooking or at the very end. If you add salt right away, the cooking time of the beans will increase significantly, but the grains will still remain hard.
When cooking red beans, it is not advisable to cover the pan with a lid, as this will cause the product to lose its bright color.
For almost all dishes, the beans are boiled separately, so there is nothing stopping you from doing this in advance. Moreover, ready-made beans can be frozen and stored for a long time.
If you haven’t prepared boiled beans, you can use canned ones. Then the dish will cost more, but will be no less tasty.

Red beans are suitable for making soups, side dishes, hot and cold appetizers. You can see this for yourself by checking out the selection of recipes below.

You might also be interested in a selection of green bean recipes.

Stewed beans “Assorted”

What you will need:

red beans – 300 g;
onion – 3 heads;
carrots – 2 pcs.;
eggplants – 500 g;
sweet pepper – 3 pcs.;
zucchini – 2 pcs.;
tomato paste – 3 tbsp. l.;
garlic – 3 cloves;
vegetable oil;
salt;
spices;
water.

Sequencing:

Pre-soak the beans overnight.
In the morning, drain the water, fill it with clean water and put it on moderate heat. We are waiting for it to boil.
Boil for ten minutes.
Drain the liquid again and pour in clean liquid.
Cook over medium heat; when it boils, reduce it and cook until the product is soft.
We wash the pepper and remove the seeds.
We cut each fruit into 4 parts and cut into strips.
Chop the eggplants into cubes, add salt and pour water. This will remove the characteristic bitterness.
After 30 min. We wash the eggplant under running water and leave it in a colander to drain.
Peel the carrots, cut into thin strips, and cut the onions into half rings.
Peel the zucchini and cut it in half. Using a teaspoon, extract the seeds. If the vegetable is young, then the skin does not need to be removed and the seeds do not need to be removed. Grate on a coarse grater.
Pour oil into a saucepan and heat it. Add onions and carrots.
Sauté until golden.
Add the zucchini and simmer for 10 minutes.
Add the bell pepper and continue cooking for another 5 minutes.
We take the bean product out of the water and transfer it to a cauldron with thick walls.
We also place fried vegetables here.
Pour oil into the pan, add the eggplants and sauté for 10 minutes.
Crush the garlic with a knife and chop finely. Transfer to the pan and cook for another 7 minutes.
Then we send the vegetables to the beans with other products. Mix everything well.
Dilute the tomato paste in a glass of water, pepper, salt, and add spices.
Fill the dish with tomato liquid, put it on low heat and simmer for 25 minutes.

Serve with boiled rice, vegetable salad of cucumber, tomato, parsley.

Beans: benefits and features

Humanity has known about the incredible benefits of beans for centuries. Regular consumption of these beans helps improve your health and lose extra pounds.

In addition, pp-recipes with beans allow you to prepare a huge number of interesting and healthy dishes that quickly satisfy your hunger and saturate the body with valuable protein of plant origin.

The benefits of beans for health and weight loss

Dietary dishes with beans have a huge number of benefits, including:

Beans contain a large amount of easily digestible protein, which quickly saturates the body, giving it a boost of vigor and energy for the whole day.
Beans contain a huge amount of vitamins and chemical elements, in particular vitamins B, A, C, E, PP, potassium and calcium, magnesium, sodium, phosphorus and others.
PP recipes with beans, due to their high iron content, help eliminate signs of anemia.
Red beans have a beneficial effect on the cardiovascular system, and white beans help strengthen bones.
Regular consumption of beans helps you stay in great shape and avoid weight gain.
The introduction of legumes into the diet reduces the risk of developing diabetes by almost half.
Beans help eliminate metabolic disorders.
Beans contain a lot of antioxidants that help remove toxins and radionuclides from the body.
The legume plant is enriched with amino acids necessary for the normal functioning of the body.

Currently, there are a huge number of recipes with beans that allow you to prepare delicious and aromatic dishes just in your kitchen. Such “delicacies” can be consumed as the first and second, in the form of salads, snacks and even baked goods.

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Ready-made menu for 1500 calories: plan for 7 days with KBZHU
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Features of consumption and preparation of beans

In order to experience the full benefits of beans, it is important to follow the recommendations of experts regarding their preparation:

Dry beans must be soaked for 8-10 hours before cooking.
It is better to put soaked beans in the refrigerator.
The beans should be brought to a boil over low heat.
After boiling, continue to cook the beans over medium heat, avoiding a strong boil.

If there is no discomfort in the intestines, then beans can be consumed daily. However, beans should not make up more than 10% of the total diet: this is approximately 100-150 grams per day.

Beans are best consumed in the first half of the day. It is not recommended to eat legumes for dinner: they are heavy and take a long time to digest in the digestive tract. If you overdo it with beans in your diet, then there is a possibility of encountering intestinal problems, especially for people with impaired intestinal function.

KBJU of red and white beans per 100 g:

Calories: 310 kcal
Proteins: 21.0 g
Fat: 1.6 g
Carbohydrates: 52.7 g

The KBJU of beans may differ depending on the manufacturer; we recommend focusing on the numbers indicated on the packaging.

Beans with mushrooms and potatoes

The calorie content of the dish is 187 kcal per 100 grams. It will take 45 minutes to prepare.

Product composition:

potatoes - 4 tubers;
beans – 400 g;
mushrooms – 300 g;
green onions - 4 feathers;
hot chili pepper – 1 pc.;
sunflower oil – 2 tbsp. l.;
sesame oil – 1 tbsp. l.;
soy sauce;
garlic - 2 teeth.

How to cook:

Peel the potatoes and chop them into small cubes.
Place in a saucepan with water and boil for about 15 minutes. Let's add some salt.
Clean the hot pepper and chop it into thin rings.
We cut the onion feathers into pieces of small width.
Place it in a frying pan, add vegetable oil and sauté for 2 minutes.
Add sliced mushrooms.
Then add the sliced garlic and simmer for another 10 minutes.
Add potatoes, beans, sesame product, soy sauce, salt and pepper.
Stirring, cook for another 10 minutes.

When serving, garnish with sesame seeds and dill. You can watch the video here:

Siberian borscht with red beans and meatballs

What do you need:

white cabbage – 0.4 kg;
dry red beans – 100 g;
potatoes – 0.3 kg;
onions – 0.3 kg;
beets – 0.3 kg;
chicken egg (optional) – 2 pcs.;
sour cream – 0.2 l;
milk – 80 ml;
minced meat – 0.5 kg;
fresh dill – 20-30 g;
carrots – 0.2 kg;
garlic – 6-7 cloves;
apple cider vinegar (6 percent) – 40 ml;
tomato paste – 40 ml;
sugar – 20 g;
refined vegetable oil – 100 ml;
salt, ground black pepper, bay leaf - to taste;
water – 3.5 l.

How to cook:

Soak the beans overnight in cold water, rinse, add fresh water and boil for 40 minutes until half cooked. Rinse again.
Wash and peel the vegetables. Cut the onion into small cubes, and coarsely grate the carrots and beets. You can use a regular grater or one designed for preparing Korean salads.
Saute the onion in a tablespoon of oil, set aside half.
Add the remaining oil, beets and carrots to the onions and fry them for 10 minutes. Add vinegar, sugar and tomato paste, stir. Sauté the vegetables until they become soft.
When the onion has cooled, mix it with minced meat, egg and milk. Pepper and salt the minced meat, knead with your hands and cool slightly.
Boil the prescribed amount of water. Place neatly shredded cabbage in it. After 10 minutes, add peeled and cut into 1.5 cm cubes potatoes and prepared beans, after another 10 minutes add vegetable dressing and bay leaf.
After boiling the soup for 5 minutes, form the minced meat into walnut-sized meatballs and place in the boiling liquid.
Wait for the meatballs to float, remove the bay leaf. Season the borscht with a mixture of crushed garlic, chopped dill and sour cream. Salt and pepper the food.

After 5 minutes, turn off the fire, cover the pan with borscht with a lid, let it brew for 15-20 minutes and invite household members to the table.

Some tips for cooks

Let's share some recommendations for preparing stewed beans:

You can use not only red beans, but also white, canned ones.
If you like spicy food, add a little red pepper, chili, paprika, horseradish to the stew.
Mushrooms give the dish a special taste and richness. They go well with white species, boletus, and champignons.
If you eat fish, stew it with beans. The result is an amazing, satisfying dish.
Beans go well with almost any vegetable, experiment.
If you have an autoclave, you can can your own beans for future use.
Beans take a long time to cook, so to avoid standing at the stove for half a day, it is recommended to soak the beans overnight. To do this, pour it into a pan, pour in cold water and leave it on the table. If you do this during the day, then it should stand for at least 6 hours.
If the housewife doesn’t have much time, but wants to stew beans and vegetables, you can use a canned product. It is better to purchase several cans in advance and keep them for such an occasion.
If the recipe calls for adding tomatoes to a dish, and winter tomatoes are completely tasteless, then you should replace them with tomato paste diluted in water or juice. This will give the dish juiciness and sourness.
When cooking beans, do not allow the water to boil; if it boils, the beans will crack and lose their appearance.

Red beans stewed with vegetables go well with various side dishes and sauces. The dishes contain few calories, they will warm you up on an autumn evening and satiate your body. It is universal - it is eaten during fasting, during diets. Beans replace meat for vegetarians, so they are often present in their diet.

Briefly about beans

Beans began to be used in cooking after the 18th century. Before this, the plant was considered an ornamental plant, used for cosmetic and medicinal purposes. Today, beans are grown in almost all countries of Europe, South America, and on the Black Sea coast. The product is imported into other countries in raw, frozen or canned form.

Slimming properties

Beans are a reliable companion for those who want to lose excess weight. The product is so versatile that it can become both a main and an additional part of the diet. The main benefits of beans for achieving your cherished goal:

low calorie content;
balanced and rich composition;
minimal fat content;
low glycemic index;
does not contain cholesterol;
quickly and for a long time satisfies hunger;
availability and low price.

One glass of white beans contains the body's daily dose of fiber.

How and with what to eat beans?

For dietary purposes, it is allowed to use all types of beans: red, white, asparagus, green beans, etc. To ensure that the beneficial substances are fully absorbed, it is best to prepare and consume this product as part of porridges, soups, and salads. Beans go well with vegetables, whole grains, fish and various spices.

When weight requires global changes, bean diets come to the rescue. After living for a week on a special nutrition system, you can lose from 3 to 5 kg. If you supplement your everyday life with regular workouts or simple physical exercises, the result will be achieved much faster.

Among all existing types of beans and their preparation, boiled green beans contain the least amount of calories. It is usually served as a side dish or as one of the components of salads, stews, and first courses.

Cooking recommendations

Cooking any bean dish begins with soaking the beans. To do this, the product must be placed in a convenient container, completely covered with cold water and left to swell for 12 hours or more.
You can do without soaking only when cooking white beans. In this case, the cooking time increases to 4 hours.
To make the beans soft, add salt at the very end of cooking.
While boiling beans, it is necessary to constantly remove the foam that forms on the surface.
For soups, beans are boiled separately and only then added to the broth.
The cooking time for beans depends on the variety and can vary from 30 minutes to 3 hours.
Cooked beans should have a very soft texture.
It is best to use olive oil for frying beans.
An unspoken rule among culinary experts: white beans are for first courses, red and black beans are for appetizers and side dishes. Conventions can only be violated if the recipe is strictly followed.

To prevent bugs from getting into the beans, the beans should be stored in a closed container on the bottom shelf of the refrigerator.