Stewed Beans In A Slow Cooker - A Recipe With A Photo

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Stewed Beans In A Slow Cooker - A Recipe With A Photo
Stewed Beans In A Slow Cooker - A Recipe With A Photo

Video: Stewed Beans In A Slow Cooker - A Recipe With A Photo

Video: Stewed Beans In A Slow Cooker - A Recipe With A Photo
Video: Slow Cooked Tuna with Herbs and White Beans | Home Movies with Alison Roman 2023, June


Beans - 300-400 g

Bacon or smoked meat - 150-200 g

Hot pepper - 0.5 pcs.

Garlic - 1-2 cloves

Bulb onions - 1 pc.

Sugar - 1 tablespoon

Apple cider vinegar - 1-2 tablespoons

Salt - to taste or soy sauce - 2-3 tbsp

Tomatoes in their own juice - 1 can

Tomato paste - 1-2 tablespoons

Dried rosemary - 0.5-1 tsp

Dried savory - 0.5-1 tsp

Dried thyme - 0.5-1 tsp

Bay leaf - 2-3 pcs.

Water - 500-600 ml

Fresh greens to taste


Dark chocolate - 1-2 pieces (to taste)

Worcester sauce - 1 tablespoon

Vegetable oil - for frying

  • 173 kcal
  • 3 hours
  • 3 hours

Photo of the finished dish

Step by step recipe with photo

Multicooker stew is a simple, delicious, hearty and healthy homemade dish.

If you have tried cooking beans before, you know that this process is by no means quick. However, modern kitchen appliances, in particular a multicooker, can speed up and simplify even more. You no longer need to watch the preparation for hours and stir the beans, worry that they are boiled or not cooked. You just need to choose a program, and the multicooker miracle assistant will do everything for us.

All we have to do is supplement the beans with our favorite ingredients that will make regular beans irresistible. In this regard, I have a couple of ideas and a favorite recipe that I want to share with you today.

So, stewed beans in a spicy tomato sauce in a slow cooker …

This recipe is a mix of ideas from Gordon Ramsay, Jamie Oliver and Mexican writer Laura Esquivel, which I have combined and adapted for cooking in a multicooker.

In a slow cooker, stewed beans in tomato sauce turns out to be fragrant, spicy and very tasty. I keep coming back to this recipe, try it too - perhaps you will like this simple and tasty dish!

Prepare ingredients according to the list.

Soak the beans in advance. Cover with cold water and leave for 8-10 hours, or better yet, overnight.

Add chopped bacon, pancetta, or smoked meat to the multicooker bowl. I use cooked smoked pork breast. This component makes the taste and aroma of the dish more expressive and adds spicy notes of "haze". You can skip this step if you want to prepare a vegetarian or lean version of the dish.

Add a pinch of salt and some ground black pepper. Fry for 2-3 minutes, until the pieces are browned. I am using cooking or deep cooking.

Add half a hot pepper and chopped garlic cloves. Stir and cook for another 1-2 minutes.

Add the chopped onion, stir and sauté for another 4-5 minutes.

Add 1 tbsp. Sahara. Stir and sauté for another minute or two until the sugar melts, lightly brown and caramelized. Then pour in 1-2 tbsp. apple cider vinegar.

If in the future you plan to use tomatoes in your own juice, which also contain vinegar, it is better to limit yourself to 1 tbsp. I like it when there is a slight sourness in the sauce, so I add 2 tbsp. and at the end of the cooking I balance the taste by adding more sugar.

Add the beans to the multicooker bowl. Cooking can be accelerated by first boiling the beans until half cooked.

Grind the tomatoes in their own juice in a blender. Stir the tomato paste in water. Add the tomato mixture to the multicooker bowl.

I try to bring the total volume of liquid to 1 liter. I get about half a liter of juice with pulp from canned tomatoes, and another half liter - water + tomato juice.

The liquid is obtained about 1.5–2.5 centimeters higher than the rest of the components. If you want a lot of sauce, you can increase the amount of liquid.

Add spices: 2-3 bay leaves, dried thyme, savory and rosemary. Add some more salt to taste or soy sauce. You can also add 1 tbsp. Worcester sauce.

Close the multicooker and set a suitable cooking mode for beans. When choosing a mode, try to follow the manufacturer's recommendations or proceed from your own experience.

If there is a mode "legumes" - select it. You can often find a recommendation to cook beans in the "stewing" mode from 2 to 4 hours, until cooked.

In my slow cooker Delfa, the combination of the "Soup" and "Pilaf" modes has proven itself well. I first select the "soup" or "stew" mode, and when the beans are half cooked (after about 1-1.5 hours), I switch to the "pilaf" mode and cook for another 40-60 minutes until the beans are cooked and the sauce thickens.

Add 1-2 cubes of dark chocolate to the finished dish, if desired and stir gently to dissolve the chocolate. The chocolate will not taste bright, but it will add interesting notes to the aroma and taste of the dish.

Add a handful of chopped fresh herbs and the multicooker-cooked kidney bean can be served.

Beans stewed in tomato sauce are ready! Enjoy your meal!

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