Beans in a slow cooker - a hearty dinner with benefits and impeccable taste. Stewed beans with vegetables in a slow cooker

I love beans. No not like this. I love beans very much. But I, to my shame, always forget that the sled has been prepared since the summer. So, not so long ago, beans appeared on my table extremely rarely. After all, I forgot to soak it overnight, then boil it in the morning. But not so long ago I learned one wonderful recipe that saves me from all these long dances, and I can cook excellent beans in just a couple of hours. Interesting? Then you are welcome.

Probably, every housewife asked at least once such a question - how to quickly cook beans without soaking. When you think about it, it immediately comes to mind that the beans should be soaked in the evening, then boiled for two hours, and only then do whatever you want with it. Personally, such reflections always find longing for me. It usually ended at best with a trip to the store for a can of canned beans, and at worst with a change of plans for something else that did not require such a long preparation. Probably, everything would have remained the same if I had not purchased the book by the great culinary specialist Julia Child. In it, she detailed how to cook dried beans quickly, tasty, and safely. Yes, yes, that's right - you know that this culture is soaked mainly in order to remove poisonous extractives? Therefore, today I am sharing with you her simple recipe, and I hope that from now on you will cook beans as often as you want.

Cooking Ingredients:

• Dry beans - 1 cup;
• Water - as needed;
• Salt - to taste.

How to cook beans quickly and without soaking

To begin with, while you have not yet had time to complicate your work, I will say that the beans are salted only 5 minutes before the fire is turned off under the pan. Not earlier, otherwise you risk cooking it for a very long time, more than two hours. And now that I have done everything so that you can avoid this mistake, you can proceed to a step-by-step description.

Take a larger saucepan, pour water into it and pour the beans. Mix everything, and you will see that some beans have surfaced - they must be removed, they will not boil, as they are already spoiled. We put everything else on the fire and wait until the water boils.

As soon as it boils, drain everything, rinse the beans under running water in a colander, and again fill with clean water. Again, put the saucepan on the fire, wait until the beans boil, after which you need to turn off the fire under it, cover the saucepan with a lid and leave to stand for about 40 minutes. During this time, the beans will swell just like they would swell if the night stood.

After 40 minutes, drain the water, put a new one into the saucepan - about twice as much as the beans themselves - and put it on a boil over medium heat. I remind you that we do not add salt in any case, otherwise the cooking time will be extended by two or even three times. Then we cook the beans for an hour, sometimes a little longer. Before turning off the fire under the saucepan, it is worth taking a sample, maybe your bean variety is cooked a little longer. As soon as you are sure that everything is ready, you can salt to taste. We cook for another 5 minutes, and turn everything off - you can cook salads, pates, soups, and whatever you like.

easycookschool.com

How to quickly and easily cook beans of different varieties

Beans are a tasty and popular side dish and an important part of many dishes. Legumes contain many essential trace elements and vitamins, which, unfortunately, are lost during cooking. But most of them can be saved by approaching the selection, soaking and boiling of beans with skill.

How to choose tasty and healthy beans?

Beans come in a variety of types and colors. Each type has its own characteristics, namely crispness, texture, flavor specificity and compatibility with other dishes, which should be considered when choosing. Of the most popular and affordable types, white, red, black and variegated beans can be distinguished.

• White beans are the most common variety. It is combined with almost all dishes, and you can use it everywhere, as its delicate taste is quite familiar to everyone. When choosing this bean, it should be borne in mind that it is quite crumbly;
• Red coloring is no less popular and familiar to everyone. Most often it is used for stuffing and in soups and salads. It has a pleasant taste and medium friability, and among its features one can distinguish a bright burgundy color;
• The black variety is more exotic than the other types of beans listed. With a sweet and bitter taste, it is suitable for stews and salads. Has a fairly dense texture;
• Pinto or variegated beans are versatile due to their delicate and creamy taste. The main catch of this variety is that it must be soaked and boiled for a long time, but the pinto taste is worth it.

When choosing beans in the store, pay attention to the integrity of the package, the purity of the mixture, the absence of spots on the grains and flowability. Attentiveness and pickiness at the stage of selection will allow you to enjoy a really tasty dish at the end.

Preparing beans for cooking

Beans must be soaked before cooking. This is due to the reduction in cooking time and softens the effect of the beans on the intestines.

See also: How I lost 19 kg in a month and a half

Before soaking, the beans should be sorted out, removing the spoiled ones. You should never mix different varieties, as this will spoil the taste. After the grains have been sorted, the beans should be washed.

Grains are soaked from three to twelve hours, depending on the type. During the soaking process, the water should be changed regularly, preferably every three hours. Doubling the volume of grains indicates that they can be boiled. Wash the beans several times before cooking.

How to cook beans quickly: ways

Beans are not the “fastest” product; you need to have patience to cook them. But sometimes you just need to cook it quickly. There are several ways to do this.

See also: How I increased my breasts by 2 sizes in 1 week

Modern varieties are specifically designed for fast cooking, so if "fast" beans are needed, it is wise to choose them. The variety must be indicated on the product packaging.

• Beans may change color during their cooking. To prevent this from happening, do not cover it with a lid;
• To keep the beans from bittering, the water should be changed at least twice during the boil. Old beans are also bitter;
• There is a faster but more time-consuming way to soak beans. In this case, the grains are brought to a boil over low heat and boiled over strong for 5 minutes. Then it settles for 3 hours in a decoction and 1 hour in clean water;
• To make the beans cook faster, after boiling, add 2-3 tablespoons of cold water;
• Do not soak the beans for more than 10 hours;
• In the summer, soaked beans should be refrigerated to prevent germination;
• One glass holds about 200 grams of grains.

As you know, beans are a source of vegetable protein. This is a great meat alternative for vegetarians. Beans are used to make pate and sausage, no less tasty than ordinary ones.

notefood.com

How to quickly cook beans without soaking

Useful and nutritional properties of beans have long been described and described in many sources. But many hostesses refuse to cook bean dishes. Why? Because no one likes tedious activities with long soaking and many hours of cooking.

However, there are a few secrets that allow you to quickly cook beans without soaking.

Granulated sugar

Washed and sorted beans are poured with cold water at the rate of 1 cup of grains per 4 cups of water. And add 1 tbsp. l. granulated sugar. Put on a strong fire. After boiling, the flame is reduced to medium. The beans will become soft very quickly. You can try red after 30 minutes, white and black - after 40 minutes.

Advice. Don't use brown sugar. It's too much. Quite enough will be the most ordinary white.

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Cold water

The grains are sorted, washed thoroughly. Pour in cold water to just cover the beans. Put on a strong fire, bring to a boil. At the strongest seething, cold water is added to stop the gurgling. As soon as the water boils again, the operation is repeated. After the third time, the beans are left on medium heat for 40 minutes. More water is added if necessary. The main thing is that it should be no more than 2 cm above the beans.

Advice. Instead of cold water, it's even better to toss ice cubes.

sea ​​kale

Put bean grains in a saucepan, add a small leaf of dried seaweed and pour in cold water. Bring to a boil over high heat, then cook for an average of 40-50 minutes. Usually by this time the grains are already quite soft.

Advice. If you do not know where to get a dried seaweed leaf, take the most common nori leaf for sushi and rolls. It is the same.

Soda

Bean grains are poured with water at the rate of 1 kg 3 liters. Add a pinch of ordinary baking soda. Boil over medium heat for 45 minutes. At the end, add half a teaspoon of lemon juice or citric acid. Once the reaction has passed, the grains must be washed. By then, the beans will be ready.

Advice. Don't add more soda. Otherwise, all your culinary preparation will go to the trash. Even garbage dogs won't eat it.

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Freeze

If you know you'll need to boil your beans often, but aren't sure if you'll have time to soak, then do so. Divide the grains into portion bags and put them in the freezer. Let it sit there until it's time to cook.

When you need to quickly cook beans without soaking, simply put the beans in cold water. Turn on high heat and bring to a boil. Then cook over medium flame. For such beans, an hour is enough to cook completely.

Advice. Before cooking, such beans are not thawed.

Without salt

The usual cooking time for white beans in salted water until fully cooked is 4 hours. If the water is not salted at all, then it is quite possible that the grains will be soft after 2 hours. Therefore, salt any beans only at the very end of cooking.

Advice. Red and variegated beans will cook even faster because the initially white beans are denser and harder than the colored beans.

Microwave

Modern technologies help hostesses in the kitchen well. With the help of a microwave, it is quite possible to reduce the cooking time of beans to 30 minutes. To do this, you will need special dishes suitable for use in the oven. Grains are placed in it and water is added. Set for 10 minutes at maximum power. After the timer squeaks, the beans are mixed and sent back to the microwave. Now for 18-20 minutes. After this time, the grains will be ready for further consumption.

Advice. It is best to take glassware. If there is no special bowl, then a regular jar will do. The main thing is that she climbs into the microwave while standing and can spin freely there. You can not cover the vessel with a lid!

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pressure cooker

The pressure cooker allows you to reduce the cooking time of beans without soaking up to 40 minutes. Just follow the usual proportions of grains and water: 1 to 4. Time must be counted from the start of boiling. Salting is not recommended.

Advice. Take the usual precautions.

Multicooker

The invention of the technical industry, already beloved by many housewives, will help out here too. Just put the beans on the stew mode. You can even salt in full measure. The timer is set to 40 minutes. Take note of this.

Modern selection

Varieties of beans have already been bred and thoroughly tested, which are fully ready for consumption 30 minutes after cooking. Information about this should be looked for on bags of seeds or on the Internet.

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1. To prevent the beans from changing color during cooking, never cover the container in which they are cooked.
2. Some varieties of beans are distinctly bitter in the finished dish. To prevent this from happening, it is advisable to change the water in the saucepan to clean at least once. It's better to change it twice.
3. Do not boil beans in broth that is meant for soup. It will become cloudy and smell bad. Cook the grains until fully cooked in separate water, and only then add them to the soup.
4. How to taste beans for readiness? You can try with your mouth, but few people like the taste of half-cooked grains. Therefore, it is enough just to fish a couple of things out of the water and try to crush them with two fingers. If the beans are ready, they are easy to knead and knead. Accordingly, damp ones will spring.
5. Be sure to thoroughly sort and wash the grains before cooking. Even if they are collected by you personally on your personal plot. This is much easier than trying to catch an objectionable bean in a saucepan later.

How to quickly cook beans without soaking? Following our recommendations, it is easy and simple to reduce the cooking time by more than half. Only in order to avoid problems with the stomach and increased gas formation, it is better to soak the bean grains. Of course, not for 12 hours, during this time it can germinate and become unsuitable for food. But at least three hours. This will allow you to fully enjoy its wonderful taste and beneficial substances.

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Video: how to quickly cook beans without soaking in water

howtogetrid.ru

How to cook beans

According to many housewives, beans are a heavy and hard to digest food, which means that their consumption by family members should be limited. However, this is not 100% true, because in order for the beans containing a lot of useful substances not to appear before you only in a negative light, you just need to cook them correctly. How to do it?

Preliminary preparations

Any beans, especially red ones, are strongly recommended to be soaked before cooking. Dry beans can also be started immediately, but such beans, firstly, are cooked for 3-4 hours or more, and secondly, they cause the same accelerated gas formation in the digestive tract, for which many do not like legumes.

So, you need to take a wide dish, at least three times larger than the soaked beans, put the beans there, pour cold ordinary water and leave for about 7-8 hours, as an option, overnight. This time is enough for the beans not only to become softer, but also to give the water sugars that are not digested by our body. Leaving the beans for a longer time should also not be, as they can simply turn sour.

Soaked beans increase in volume by approximately 3 times. Next, you need to drain the water and rinse the beans - now they can be fearlessly boiled.

How to cook beans in a pot

We put the beans in a regular saucepan, fill with water and put on a small fire. Do not close the lid, otherwise the beans will change color. It is necessary to regularly check the water level and add cold water if necessary - this way the beans will cook faster, while stirring the boiled beans is not allowed. After an hour, you need to try a few beans and if at least one of them is hard, then leave the pan on the fire for another 15 minutes. You can salt the dish both a couple of minutes before the end of cooking, and already in finished form.

How to cook beans in a pressure cooker

As explained above, it is best to cook the beans slowly. This rule also applies to pressure cookers. If you want to speed up the process of cooking the beans, you can change the soaking method a little. In any container, including a pressure cooker, you need to bring the beans to a boil, remove from the stove and leave to soak for one hour. Then you need to drain the water, rinse the beans thoroughly, put them in a pressure cooker and pour enough water so that all the beans are covered with it.

You need to cook beans in a pressure cooker over low heat for about 40 minutes after the water boils, and salt only in finished form.

How to cook beans in the microwave

Beans can also be cooked in the microwave, however, they must first be soaked. The beans are cooked in a microwave oven in this way: they are placed in a special glass dish, then they are filled with water and the oven is turned on for 10 minutes at full power, after which it is brought to readiness at medium power for another 20 minutes.

How to cook beans in a slow cooker

The slow cooker has become perhaps the most popular appliance in our kitchen in recent years. You can also cook beans in a slow cooker. Up to 400 grams of beans (in dry weight) can be cooked at one time in a slow cooker with a 4-liter bowl. To do this, pre-soaked, as well as for other cooking methods, put the beans in the multicooker bowl, fill with water to a level of 1.5 liters, set the “Soup” or “Stew” mode and cook for 1.5-2 hours (depending on whether what kind of beans do you want to get - whole and strong or well boiled). If you cook beans without pre-soaking, then you will need to cook them for at least 3 hours, while you need to pour more water, at least 2 liters.

Conclusion

Are there any differences in the methods of cooking beans of different colors? It turns out that there is - white beans need to be cooked a little longer than red, black or variegated.

As you can see, everything is not so difficult, except that it takes quite a lot of time. By learning how to cook beans correctly, you can delight your household with a variety of tasty and healthy dishes that you can cook from it. // poedim.ru

Beans are a very useful and necessary product for the work of the whole organism. It is rich in amino acids. It also contains healthy proteins that can perfectly replace meat proteins.

For this reason, beans and all legumes can be safely used instead of meat. In addition, beans have a number of other beneficial properties, in particular, they are rich in B vitamins, as well as minerals in the form of potassium, calcium, phosphorus and sulfur.

It is also good because it retains its pleasant appearance during cooking and does not fall apart. Harmful beans only in raw form. How to cook it properly in order to get all its useful properties, we will tell further, providing the best recipes.

Bean stew - it doesn't taste better

A multicooker is an indispensable thing. Stewing vegetables in it is a pleasure. Beans are no exception here. Consider the recipe for stewed beans next.

So, to make a fragrant and mouth-watering vegetarian dish, take the beans, rinse and soak them before cooking. Let's leave it for six or eight hours. It is best to do this in the evening.

As soon as the time is up, we start cooking. We clean the onion, chop and fry in the “Baking” for seven to ten minutes. Three carrots and send to the onion. Simmer for fifteen minutes.

After obtaining a golden color from roasting vegetables, add tomato paste or adjika to them. Mix everything together with your favorite spices. We add beans to them, having drained the water from it in advance, and cook for an hour and a half on the “Extinguishing”.

The dish is ready. You can serve with greens.

Beans with meat in a slow cooker

To prepare stewed beans with meat, take a set of products in the form:

• 200 gr. tomato paste;
• 1.5 kg of meat (pork);
• 2 glasses with white beans;
• 1-2 glasses of water;
• 1 carrot;
• 1 head of onion;
• 3-4 tablespoons with tomato paste;
• 3 tablespoons with vegetable oil;
• Pinch of salt and spices as desired.

Cooking time: 1 hour 10 minutes.

Calorie content: 230 kcal.

This is how we prepare this dish. Wash and leave legumes in water for the evening. We clean and cut vegetables. Cut the pork into small pieces. We roast pork on the “Baking” for twenty minutes.

We add carrots with onions to it and roast for another five to ten minutes. Add tomato paste to meat. Immediately put the beans in the slow cooker. We add water. Change the mode to "Extinguishing".

We continue to cook for about forty minutes. We take out the beans with meat, put them on a dish and serve with fresh vegetables or herbs.

How to make bean soup

A multicooker is an indispensable thing in the house of every housewife. She cooks absolutely everything. Soups are especially tasty in it. They can be prepared quickly and easily.

The most important advantage of the device is that nothing in it can escape, spill and burn. The main thing is to put down the desired cooking program.

Bean soup is a storehouse of vitamins and minerals. It is not difficult for a good hostess to cook it in a slow cooker.

• Beans - 1 cup;
• Olive oils - 2 tablespoons;
• Carrots - 2 pcs.;
• Onion - 1 pc.;
• Potatoes - 5 pcs.;
• salt;
• black pepper;
• savory;
• Bay leaf - 3 pcs.;
• Beef broth - 200 gr.

Cooking time: hour.

Calorie content: 250 kcal.

So let's get ready. We clean the onion, chop finely. We clean and cut the carrots. Add two tablespoons of oil to the slow cooker and fry the vegetables. We cut potatoes into cubes. We put the legumes in a slow cooker to the vegetable mixture, add the beef broth there.

Add water to the mixture. All salt, pepper and add savory. Add potatoes to the multicooker. To make soup, put everything on "Stew" and cook for one hour. After this time, add laurel and cook for about ten minutes.

Delicious recipes will always tell our site! For example, Fast and appetizing!

Our chefs will tell you not only recipes for pork pilaf in a slow cooker, but also some tricks for preparing this dish.

Recipes for soups from sea cocktails read Take note of them for a family dinner!

String asparagus with onions in a slow cooker

Today, this product remains very popular. It can be frozen, canned, boiled and stewed along with other products. It matches with all products.

In addition, it comes out with amazing dishes that are suitable for any celebration or a simple family dinner. Beans can be cooked both on a regular stove and in a slow cooker.

String beans are popularly nicknamed as asparagus because of the green shell, tender and very appetizing in taste.

For cooking, take a set of products in the form:

• Green pods with beans - 300 grams;
• Luke - 1 piece;
• Sesame - 50 grams;
• Salts as per preference;
• Butter - 40 grams.

Cooking time: 55 minutes.

Calories: 200 kcal.

For manufacturing, take the beans and open them well under water. Then we put it on a plank and cut it. Next, cut the beans into small pieces. Pour water into a saucepan and bring to a boil.

We spread the beans and cook for seven minutes. Next, remove the water and leave the legumes. During the time that the beans are cooking, you can have time to chop the onion.

Fry the onion in the "Frying" for five minutes. Later we put the beans to the onion. Add oil to it. We fry on the “Frying” with the lid open for ten minutes.

After ten minutes, send the asparagus, sesame seeds and spices to the bowl. We roast for five minutes. The dish is ready. It remains only to serve to the table along with herbs and vegetables.

Red beans with mushrooms for lunch

Red kidney beans are one of the most common types of beans in Russia. It is included in many dishes. And such beans with mushrooms as a side dish will surely please the whole family and friends. And how to cook it so as to surprise everyone, we will tell further.

To prepare this dish, take a set of products in the form of:

• Red beans - 1 kg;
• Mushrooms - 1 kg;
• Luka - 2 pcs.;
• Carrots - 3 pcs.;
• Oils for frying - 4 tbsp. spoons;
• Salts - by preference;
• Pepper - by preference;
• Vegetable broth or water - 3/4 cup;
• Tomato paste or adjika - 5 tbsp. l.;
• Sugar - 1 tsp;
• Garlic - 1 pc;
• Fresh greens - bunch.

Cooking time: 40 min.

Calories: 130 kcal.

It is always possible to cook this dish from frozen or fresh mushrooms. It is better to take beans only fresh.

So, pre-soak the beans in water - for six to eight hours. For convenience, you can soak it overnight. Drain the water, wash the beans, and, once again, fill with water, put on fire. Do not overcook - they should keep their shape. You shouldn't salt. Let the cooked beans cool.

Mushrooms are washed, dried and cleaned. We cut it in a fairly large way - in half, if these are ordinary champignon mushrooms. We clean the onion and carrot. We cut the onion medium-sized, carrots - into small bars.

Fry the onion until a golden tone appears, add carrots and mushrooms to the mixture. We fry the whole mixture for about ten minutes until a beautiful crust appears. Add the beans there, salt, pepper and mix.

From the broth, a mixture of tomatoes and granulated sugar, we prepare a dressing. Pour this dressing into the pan, cover with a lid, reduce the heat and continue cooking, often stirring for another ten minutes until an appetizing aroma appears.

Season the prepared dish with garlic. Add chopped greens to it. We can serve immediately, or wait until the dish has cooled. The taste will remain rich in any case.

Pork with beans in cheese sauce

Beans are used to eating either boiled or stewed with tomatoes. It harmonizes perfectly with mushroom sauce or chicken broth. It is customary to add it to meat.

However, not everyone knows about the recipe for beans with pork and cheese. This original combination will surprise all relatives and friends, will please the household.

We offer an original recipe from simple ingredients that will surprise everyone you know.

You will need to take a set of products in the form of:

• Pork (ham) - 2 kg.;
• Processed cheese (or curds) - 500 gr.;
• Leek - 2 pcs.;
• Carrots - 3 pcs.;
• Canned white beans - 2 cans;
• Water - 1 cup;
• Salts - 1 tbsp;
• Ground black pepper - 1 tsp;
• Vegetable oils - 2 tbsp.

Cooking time: 60 minutes.

Calorie content: 230 kcal.

First, wash the fresh meat and cut it into small pieces. We also cut carrots and cheese. We take a jar of beans, open it and remove all the liquid from there. We put all the ingredients on the bottom of the multicooker.

Add spices and water to them. We turn on the multicooker and set it to "Quenching". Cook under a closed lid for forty minutes. We open the lid several times and look at the resulting delicacy.

Stir gently. Close the lid and cook until the legumes and meat are fully cooked. The dish is ready. Put on plates, sprinkle with herbs on top.

When serving, it is also advised to cut tomatoes into a plate. Preferably served hot.

Culinary secrets

Beans are a capricious product, but they can be well cooked and served to the table to the delight of loved ones, knowing several important and necessary recipes. So, how quickly and tasty can you cook it in order to get the maximum benefit and pleasure from eating?

1. To overcome flatulence in the stomach and get rid of the resulting gases, add mint to the beans. She will be able to neutralize the appearance of swelling;
2. If you want to get rid of the bean flavor in the dish, the beans should be soaked for a long time. It must be kept in water for eight to twelve hours. At the end of this time, drain the water and boil the beans in new water. If you do not change the water, then the beans can cook for ages. Also, that appetizing taste will leave it;
3. Do not rush into the process of preparing this product. Boil the beans over low heat. Upon boiling, the hostesses again try to change the water and drip a little vegetable oil into it to add refinement to the taste;
4. It is worth salting it after the cooking process, because otherwise it may harden and be tough;
5. For faster cooking of beans, it is worth adding one spoonful of cold water to the pan every ten minutes;
6. Do not cover the beans with a lid when cooking. So she can keep her color and aroma. During the cooking process, do not constantly stir the beans. Better not to disturb her at all.

Bon appetit!

01.02.2018

Beans are a source of plant-based protein. With proper heat treatment, all valuable components will be preserved in the beans. In our article, we will discuss how red beans are prepared in a slow cooker. Regardless of the variety, you can cook a dish with an unsurpassed taste from beans.

bean soup

Perhaps many hostesses know how to cook red beans in a slow cooker. There is nothing special about this, and red beans differ from the usual white beans only in color. Their taste qualities are absolutely identical.

Today, due to the colossal lack of free time, beans fade into the background, because they need to cook for a long time. We will tell you how to cook red beans in a slow cooker to reduce the cooking time.

First, the beans are pre-soaked in water for several hours, as a result of which they swell and become softer. Secondly, in a slow cooker, you can choose the appropriate mode and temperature threshold at which the beans will cook faster.

As practice shows, bean soup is always held in high esteem on the dinner table. Rather, write down the recipe for making red bean soup in a slow cooker.

Compound:

• 150 g dry red beans;
• 450 g of potato tubers;
• onion - 1 pc.;
• 2 tbsp. l. refined sunflower seed oil;
• carrots - 1 root crop;
• salt, spices and herbs to taste;
• 0.4 kg of chicken meat;
• 2 pcs. garlic cloves;
• 1 ½ st. l. tomato paste;
• black peppercorns and bay leaf - to taste.

Cooking:

1. We sort dry beans and remove spoiled fruits.
2. Put the red beans in a deep bowl and fill with filtered water.
3. In this form, leave for 8-10 hours to swell. It is best to prepare this ingredient at night. After the allotted time, we drain the water.
4. We clean the head of the onion from the husk and cut into small cubes.
   
5. We peel the carrot root, wash it and dry it with a paper towel.
6. We rub the carrots on a grater with a large perforation.
   
7. To prepare the soup, we need 4-5 potatoes. We clean the potato tubers, rinse well under running water and cut into medium-sized cubes.
   Pour 2 tbsp into the multicooker bowl. l. refined sunflower seed oil.
   
8. We activate the program mode "Frying", the type of product is vegetables. The timer is set for 15-18 minutes.
9. We heat the oil for a few minutes, and then send the onions and carrots to the multicooker container at the same time.


10. Rinse the chilled chicken meat with water and dry with paper towels.
11. Remove the skin from the legs and, if necessary, cut the chicken meat into portioned pieces.
12. We send the chicken to the multicooker bowl, mix with vegetables and fry evenly.
    
13. If you chose chicken breast, then for cooking it is better to mix refined vegetable and butter.
    
14. Fry the chicken with vegetables until the end of the specified program and the corresponding sound signal.
15. After that, add potatoes to the multicooker bowl.
16. Immediately put the washed red beans into the multicooker container.
    Add a few pieces of black peppercorns and table salt. It will take approximately 1 tbsp. l. without a slide.
    Pour all the ingredients with boiling water. For a standard multi-cooker bowl, you will need about 2 liters. We mix everything well.
    
17. We activate the program mode "Soup", set the timer for 90 minutes.
18. Close the lid of the kitchen appliance.
19. Approximately 10 minutes before the end of the cooking program, add tomato paste and bay leaf to the soup.
    
20. We clean the garlic cloves and grind them under pressure. Add to soup.
    
21. Stir the soup well until the tomato paste is completely dissolved.
    Close the lid of the kitchen gadget, cook until the beep sounds.
22. Before serving, a portion of the soup must be seasoned with chopped herbs.

We have already looked at how red bean soup is prepared in a slow cooker. Now it's time to conquer new culinary heights, for example, overseas cuisine.

Georgian cuisine is famous for its colorful, spicy, hearty and extraordinarily delicious dishes. Lobio first stayed on our tables, and now he has settled on a permanent basis. Each hostess brought her own changes to the traditional recipe.

By the way, did you know that in the old recipes for making lobio, they took not red beans, but hyacinth beans? Today we will prepare a traditional lobio, and the kitchen assistant will simplify this task for us and turn the culinary process into a pleasure.

• 1 ½ st. dry red beans;
• 40 g of tomato paste;
• a bunch of cilantro;
• onion - 1 head;
• 4-5 pcs. large cloves of garlic;
• refined sunflower seed oil;
• salt and pepper mixture - to taste.

Cooking:

1. We sort out red beans, we eliminate spoiled beans.
2. We spread the beans in the evening in a deep bowl and fill it with filtered water. It is recommended to soak the beans for at least 8-10 hours.
3. We clean the onion and garlic cloves from the husk. Cut vegetables into small cubes.
4. Pour refined sunflower seed oil into a multicooker bowl.
5. We activate the program mode "Baking" or "Frying". Warm up the oil for a few minutes.
6. We send the chopped onion to the hot oil, mix and fry until golden brown.
7. We add the washed beans to the multicooker container and pour everything with hot boiled water so that the liquid covers the beans by about two fingers' height.
8. We activate the program mode "Extinguishing", set the timer for 90 minutes.
9. After the allotted time, add chopped garlic cloves and tomato paste to the beans.
10. We wash the cilantro, dry it, finely chop it with a knife and send it to the multicooker bowl.
11. Add another multi-glass of hot water and mix everything well.
12. We activate the program mode "Extinguishing", set the timer for 60 minutes.
13. After beeping, mix everything and serve lobio to the table. By the way, such a Georgian dish will be an ideal side dish for meat or poultry.

Beans are a tasty and nutritious ingredient that is often used to make vegetable stews, hearty purees, added to soups or borscht. Children like the product, and mothers try to choose the right method of heat treatment, which will preserve the maximum of useful substances. Therefore, today we stew beans in a slow cooker, which has become an indispensable assistant to a woman in the kitchen.

Ingredients for stewed beans in a slow cooker

It is necessary to stock up on bean grains (400 g should be taken for 4-5 servings), a medium onion and a large carrot, garlic (2-3 cloves, but no more), tomato paste (2 spoons), olive or sunflower oil (2 spoons). As spices, use salt, black pepper, bay leaf, and a bunch of parsley, which is used to decorate a ready-made dish.

In other variations of the recipe, you can get by with beans with onions and carrots, as well as tomato paste and water. Others, on the contrary, suggest improving the taste of the dish with the help of bell pepper and coffee (natural or instant). The output will be stewed beans and sauce, which is delicious to season pasta or cereals.

Preliminary preparation

• The bean ingredient must be soaked for at least 8 hours, and preferably all night, so that the grains are saturated with water, swell, and boil better. Otherwise, it will take about 6-7 hours to cook the dish so that the beans become soft.
• The liquid must be drained, because it contains substances that cause colic in the abdomen, and clean water is used to prepare the dish.
• Vegetables must be washed, cleaned of seeds (if pepper is added to the beans). To make the carrot visible in the dish, it is cut into strips, if the product needs to be hidden, then it is better to finely grate it.
• Chop the onion into rings or small cubes, process the pepper in the same way.
• Crush the garlic with a blade without peeling, then remove it and cut the ingredient into small pieces. When all the ingredients are ready, you can proceed directly to the dish itself.

How to stew beans in a slow cooker - step by step photo recipe

You can get a rich taste by first frying onions, carrots and garlic in olive or sunflower oil in a slow cooker. Use the "baking" mode, 5-10 minutes are enough for the products to soften, but not become golden brown.

If the dish should be dietary, the first step should be skipped.

• Vegetables and beans are put into the bowl of the device, poured with water with tomato paste, seasoned with spices, and put in the "Extinguishing" mode.

• For legumes to be elastic, 2 to 3 hours is enough, but if the food should be soft, it is worth increasing to 4 to 6.
• Beans can be left in the slow cooker before leaving for work to serve for dinner, or you can cook them before bed. In this case, the dish will be an excellent nutritious breakfast.
• The product can be mixed with cabbage or zucchini, add meat or minced meat, consumed separately or as a side dish to porridge or pasta. We stew beans in a slow cooker simply and quickly, without spending a lot of time, and get a rather original and tasty dish.

Beans with vegetables in a slow cooker video

Cook delicious diet meals in a slow cooker with our website

For those housewives who already have a "hand full", this process seems elementary. But the rest is not so easy to understand some of the nuances. Therefore, we have prepared for you basic simple recommendations that will help you properly boil any kind of beans.

This dish takes 1.5 hours to prepare and the ingredients listed here make 3 servings.

Ingredients

• beans - 1 tbsp.
• salt - 1 tsp
• water - 2.5 tbsp.

Cooking

1. At first glance, there is nothing complicated in this process. But it's not. In cooking beans, it is important to understand the small nuances so that the beans turn out tasty and soft. The first thing to start with is the choice of beans. Young beans are much easier to cook. Often such a base does not need soaking. Young beans cook quickly, and therefore it can be poured with cold water for only 40 minutes (or immediately start cooking). Dry beans must be left to infuse in liquid for several hours. White and yellow beans should be soaked in cold water for 6 hours. Red (and other types of variegated beans) - for 8 hours. Fluid must be changed every 2-3 hours. Dry beans should increase in size (about 2x) before cooking.

2. Drain the water from the bean container. Wash beans thoroughly. Pour the prepared beans into a clean multicooker bowl.

3. Pour water into the multicooker bowl. Add salt. Thoroughly mix the contents of the bowl. The salt should completely dissolve. Activate the "extinguishing" mode. When using this program, the beans are the most delicious. White legumes need to be cooked for 1 hour. Red beans should be boiled for 1.5 hours. After 40 minutes, you need to check the readiness of the beans. Some varieties of beans cook quite quickly. The main task is to bring the beans to readiness, but not to overcook. Otherwise, the beans will begin to crack and lose their integrity, which will eventually affect its appetizing.

4. After the timer signal, the beans must be discarded into a sieve. Let the water drain completely. Cool the beans slightly. Serve as a side dish with some sauce or gravy. Such beans can be used for salads, soups, various stews and even preservation. This recipe will come in handy in any case, for whatever purposes you cook this type of legume. Delicious and healthy, beans are often used by vegetarians as a substitute for meat. After all, beans are nutritious and quite high in calories.