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Video: Stewed Beans With Tomato And Carrots - A Recipe With A Photo Step By Step
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
A simple, hearty dish, a great protein alternative for a lean meal.
Beans - 300 g
Bulb onions - 1 pc.
Carrots - 1 pc.
Sunflower oil - 3 tbsp.
Tomato paste - 1 tbsp
Sugar - 0.5-1 tsp.
Soda - a pinch
Salt to taste
Spices to taste
Capsicum - optional
Sauce water - 300 ml
Garlic - 1 clove
- 92 kcal
- 1 hour
- 6 hours 40 minutes
- 7 hours 40 minutes
Photo of the finished dish
Step by step recipe with photo
I really love beans and all dishes based on it, both with meat and lean ones. I would like 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 cooking stewed beans with tomato and carrots, any sort of beans, both red and white, mixed, spotted - in general, any, will work.
Let's prepare all the ingredients according to the list.
Pour the beans with plain water, add a pinch of baking soda and leave overnight. Soda softens the top layer of the 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. Skim off the foam. Usually beans are cooked from 40 minutes to an hour, periodically you need to check them for softness. Season with salt at the end of cooking.
In the meantime, finely chop the onions, grate the carrots on a coarse grater.
First fry the onion in vegetable oil, then add the carrots.
Salt lightly, 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 leaves, cinnamon and turmeric). Chop the garlic and 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. Season with salt and add half a teaspoon of sugar (if the paste is sour) to even out the taste.
Pour tomato sauce over vegetables, add hot peppers for taste if desired. Boil for three minutes.
Drain the water from the boiled beans.
Add beans to the pan with vegetables, mix gently. Heat over a fire for three minutes, checking for salt.
Sprinkle chopped herbs over the dish. Stewed beans with tomato and carrots are ready.