Stewed beans in tomato sauce in a slow cooker. Stewed beans with vegetables in a slow cooker. Red beans in a slow cooker. Video
Stewed beans with vegetables in a slow cooker is a very satisfying and healthy dish; it can replace meat, as it contains a lot of protein. Cooking it in a slow cooker is much easier and faster than on a regular stove.
Ingredients:
- dry red beans 1 cup;
- water;
- fresh carrots 1 pc.;
- onion 1 pc.;
- olive oil 1 tablespoon;
- tomato paste 1-2 tablespoons;
- red bell pepper 1 pc.
Kitchen gadgets:
- multicooker.
Cooking time:
- one hour plus 8-10 hours for soaking the beans.
Preparation:
1. You need to start cooking beans in a slow cooker by soaking the beans. To do this, rinse the beans in cold water; if necessary, you first need to sort them out, put them in a bowl, pour in a sufficiently large amount of cold water, leave to swell for 6-6 hours, or overnight.
2. Peel fresh carrots, onions, bell peppers, grate the carrots on a coarse grater, finely chop the onion, and cut the bell peppers into cubes.
Lightly fry the chopped vegetables in a multicooker bowl with olive oil (vegetable oil is possible), fry mode, time 5 minutes. 
3. Add tomato paste, stir. 
4. Place the soaked beans (drain the water first, rinse the beans in cold water) into the slow cooker. You need to add salt after the beans are ready, otherwise it will increase the cooking time. 
5. Pour in water until it completely covers the beans. 
6. Turn on the bean mode, in my multi-pressure cooker UNIT USP1100D - this is 30 minutes. But when the cooking time was over, it turned out that the beans were not ready yet, so I added another 20 minutes.
How long to cook beans in a slow cooker?
The cooking time depends on how well you soaked the beans, on the power of the multicooker; if you have a multicooker-pressure cooker, then the time is correspondingly shorter.
Therefore, set the standard mode to beans, try it, if the beans are not ready, you can increase the time. 
- stewed beans with vegetables can be used as an independent dish or as a side dish for meat;
- if you soak beans in the summer, it is better to put them in the refrigerator so that they do not ferment;
- This recipe can also be used to prepare white beans; they have a more delicate taste. In this case, the cooking time needs to be reduced, since white beans take less time to cook than red beans;
- After soaking the beans, the water must be drained; you cannot cook in it, as it contains substances harmful to our body;
- It is not recommended to mix white and red beans when cooking due to different cooking times.
Very quickly and easily cook beans in a slow cooker at home. We have collected the best cooking recipes for you.
Beans can be eaten on their own or in soups, vegetable stews or as part of salads. The main nuance of its preparation is the need for pre-soaking. This will take at least four hours, or better yet, twice as long.
In this recipe I will show you how to cook beans in a slow cooker. It’s not that this method is faster than the usual one on the stove, it’s just that it exists and is quite convenient. Like other dishes in a slow cooker, the beans will cook completely on their own. All you have to do is take it out after the sound signal.
- Beans 2 cup
- Water 4 cup
- Carrot 1 pc.
- Onion 1 pc.
- Garlic 1-2 cloves
- Salt to taste
- Seasoning to taste
Beans should be washed under running water.
Soak the beans in plenty of cool water for 4-8 hours. If the beans sit for more than 10 hours (for example, there is no time to cook them), the fermentation process may begin. To avoid this, you need to put the soaked beans in the refrigerator in time.
After a few hours, the beans will increase significantly in size and swell, absorbing water.
Peel the onion and chop it.
Grind the carrots on a grater.
Pour a little vegetable oil into the multicooker bowl. Turn on the “Frying” mode, setting the temperature to 120 °C and the minimum possible time, literally a few minutes. In Polaris 0517 AD it is 10 minutes. Throw the cut garlic cloves into the heated oil. This is not necessary, it just gives the oil a garlicky flavor.
Add carrots and onions to the heated oil and fry them until golden brown. As soon as the vegetables take on the desired appearance and an appetizing smell appears, the “Frying” mode must be turned off.
Place the soaked beans in a colander to drain all the water.
Add the beans to the vegetables, add salt and water. Beans in a slow cooker turn out very tasty with the addition of tomato paste (1 tablespoon per glass of beans) or spicy tomato sauce. Add more if you wish, the dish will turn out very tasty! In this case, beans are cooked in a slow cooker without tomatoes.
Beans in a multicooker can be cooked in the “Beans” mode specially designed for this purpose. In the Polaris 0517 AD multicooker used in this recipe, the “Beans” mode operates at a temperature of 93 °C, the time is selected manually: 1-4 hours in 10-minute increments. For fast-cooking beans, 1 hour is enough. For the one in this recipe (small red), it is better to set it to 1 hour 20 minutes or 1.5 hours.
If your multicooker does not have a “Beans” mode, cook the beans in the “Cereal” mode (or “Porridge”, “Buckwheat”). I tried this: beans in the Polaris multicooker can be cooked in the “Grain” mode for 60-70 minutes, depending on what degree of softness you prefer.
The amount of water indicated in the recipe can be reduced; I chose this amount so as not to worry about it boiling over or quickly being absorbed into the beans. She closed the lid, turned on the desired mode and returned to the kitchen only when the product was ready. Very convenient in terms of saving time. Cook with pleasure!
Recipe 2, step by step: white beans with vegetables in a slow cooker
Beans are extremely rich in protein, and this is an indispensable product for vegetarians to get their daily protein requirement, or simply for people who are fasting.
Our photo recipe will show in detail how to cook beans in a slow cooker; you just need to follow all the steps step by step to get a delicious dish of vegetables and beans in a slow cooker.
- White beans - 250 gr.
- Onions - 2 pcs.
- Carrot - 1 pc.
- Tomatoes - 2 pcs.
- Bell pepper - 1 pc.
- Vegetable oil - for frying
- Salt - to taste
- Spices - to taste
- Garlic - 3 cloves
First things first, you need to soak the beans. Rinse it well, put it in the deepest and widest bowl, and fill it with cold water for at least 4 hours, and for a maximum of 10 hours.
Why such strictly regulated soaking times? Firstly, because the product must absorb enough moisture and dissolve harmful sugars that can cause fermentation in the stomach. And secondly, the beans can become acidic, thereby ruining the dish.
A lot of water is required, do not skimp on it. You can soak the product overnight and cook the beans in a slow cooker in the morning.
In the morning, drain the water from the bowl, and put the product itself in the bowl of the multicooker, fill it with water. You need to cook the product until half cooked. Turn on the “Stew” function, cooking time – 1 hour. There is no need to add salt or other spices.
After an hour of cooking, let’s taste a couple of beans, and if they are hard, then cook them for another 15-20 minutes. Now put the beans in a separate container and move on to the rest of the vegetables.
Peel the onions and carrots, respectively. Rinse under cold water, cut the onion into small cubes, and grate the carrots on a coarse grater.
However, if you want to cut the carrots into slices, the recipe will not be affected. Rinse the multicooker bowl of beans and activate the “Frying” or “Baking” mode.
Add a drop of vegetable oil, let it warm up a little, and add the chopped onion. We will cook the onion pieces until golden brown for 5 minutes, add the carrots. Continue cooking for 10 minutes.
Wash the tomatoes under running water, then cut them into two parts, removing the part with the tail and the white, tasteless stem that is sometimes found in tomatoes. Cut the tomatoes into small cubes.
Add the tomatoes to the fried onions and carrots, and while the slow cooker is cooking them, let’s get to the peppers. We also rinse the bell pepper and remove the stem along with the seeds - this must be done carefully so that the beans in the slow cooker do not become bitter.
Place the chopped vegetable in a magic pot, mix its contents, and cook for about five minutes until all the vegetables become soft.
Now add the semi-cooked white beans.
Remove the husks from the garlic cloves, crush them on a board, chop them finely and finely, then add them to the multicooker bowl. We do not add salt, because salt will slow down the cooking process and the beans may remain harsh.
If you want to make the recipe more dietary, you can skip the stage of frying the vegetables and cook immediately in the “Stew” mode, simultaneously placing all the ingredients in the bowl of the multi-cooker. The result is a lean dish, suitable even for people with delicate stomachs.
Switch from frying or baking mode to stewing mode. The time it takes to prepare the dish will be 1 hour.
5 minutes before the end of cooking, add salt to taste, pepper and other spices to your taste.
Recipe 3: beans with meat in a slow cooker at home
In addition to the fact that beans in a slow cooker turn out very tasty, they are also healthy. This is an excellent source of protein - plant-based. Accordingly, it is suitable for replenishing energy reserves.
We offer you a recipe for beans with meat in a slow cooker with step-by-step photos.
- Any beans – 2 cups;
- Any meat – 300 - 400 grams;
- Onion – 3 pcs.; Carrots – 2 pcs.;
- Garlic (optional) – 2 heads;
- Tomato paste – 2 - 3 tbsp. spoons;
- Sour cream or mayonnaise – 2 - 3 tbsp. spoons;
- Salt and favorite seasoning.
Well, as usual, the beans must first be filled with warm water and left to swell for several hours. As water is absorbed, it will need to be added.
When you already see that it has swollen enough, drain and rinse thoroughly. Then you will need to cook it. To do this, turn on “Stew” on the multicooker. The duration is one and a half hours, this time will be enough for the beans to cook well.
Don't forget to add salt. Once the time is up and you are sure it is soft, drain it and set it aside for now.
Now let's move on to the rest of the products. You can use fattier meat so that the beans are not dry. Chop it smaller, also chop the onion and carrots.
Set “Fry” for half an hour, pour oil into the bowl and add onions and carrots. When they are slightly fried, put a couple of spoons of tomato sauce or ketchup into the container, or you can use fresh tomatoes.
After a few minutes, put the meat there and continue to fry. Here, if desired, add pre-chopped (or crushed) garlic. The lid should be closed to allow the meat to cook better.
No need to add salt. When slightly fried, add sour cream. But you don’t have to add it if you like. Fry until the end of the mode.
Now it’s the turn of the beans to go into the multicooker bowl, just pour them there and mix with the rest of the contents.
Now you need to simmer everything a little, you can add a little water or tomato sauce so that the beans are not too dry.
To do this, turn on the “Frying” mode for half an hour and close the lid.
When the signal sounds, it means that the beans and meat in the multicooker are ready. Enjoy your meal!
Recipe 4: green beans in tomato sauce in a slow cooker
- 0.5 kg string (green) beans,
- 2-3 large tomatoes (if there are no tomatoes, then I replace them with tomato paste (2-3 tablespoons), but with fresh tomatoes, of course, it’s healthier and tastier),
- 1 onion and 1 carrot (carrots are optional),
- 2-3 cloves of garlic,
- oil (vegetable) for frying (about 3 tablespoons),
- 0.5 teaspoon each of spices, such as cumin, pepper (black or red), coriander seeds (crushed), paprika.
- salt to taste.
I wash the green beans, cut off the tails and cut them into pieces (it’s more convenient for us to eat in pieces).
I heat the vegetable oil in a multicooker saucepan, turning on the “Frying” program, add spices, followed by finely chopped onion.
After frying the onion a little, add garlic and carrots.
After another two or three minutes, I add the green beans and fry everything together for about five minutes.
At this time, I chop the tomatoes in a blender and add them to the vegetables. If the tomatoes are fleshy, then add water. If I use tomato paste instead of tomatoes, then I dilute it with water. Salt.
Cover with a lid and simmer for 40 minutes on the “Stew” program, during which time the beans should become soft.
Green beans in a slow cooker can be consumed as an independent dish, or can be used as a side dish or sauce for meat dishes.
Perfect for vegetarians too. Bon appetit!
Recipe 5: Bean soup cooked in a slow cooker
Bean soup can be made not only with water, but also with broths: meat, fish, and vegetables. To prepare the broth, you can use any meat: poultry, pork, lamb or beef, as well as smoked meats - brisket, ribs. When preparing the first dish in a multicooker, modes such as “Frying/Baking” are used for frying vegetables, and cooking is carried out directly in the “Soup/Cooking” or “Stewing” mode; the cooking time ranges from 60 minutes to 2 hours.
When frying vegetables for soup, you can add tomato paste or chopped peeled tomatoes as flavor enhancers. In addition to legumes and potatoes, you can add various fresh vegetables and thin noodles to your homemade soup.
- Onions – 1 pc.;
- Carrots – 1 pc.;
- Beans - 200 g;
- Potatoes - 500 g;
- Tomato paste – 2-3 tbsp;
- Sunflower oil - 1 tbsp;
- Salt - to taste:
- Ground black pepper;
- Bay leaf - 1 pc.;
- Parsley - 1 bunch;
- Water - 2-3 l.
Beans can be of any variety and color. The amount of protein is quite large, especially in red-colored varieties, so it is often used to prepare a vegetarian or meat diet. To speed up the cooking process of legumes, it is best to rinse them and soak them in cold water for 5-6 hours. During this time, the beans will swell well and cook faster. Don't forget to remove the bad grains.
Remove the peel from a large onion. Cut into small pieces. In a multicooker bowl, heat the sunflower oil on the “Fry” program. Fry the onion for about five minutes.
Peel the carrots, rinse thoroughly and dry with a napkin. Grate on a coarse grater or cut into cubes. Add to the onion and continue to fry for another 3-5 minutes.
Remove the skin from the potatoes, rinse and cut into cubes. Add tomato paste and potato slices to the fried vegetables. Stir. Fry in the same mode for 5 minutes. At this step, you can add bell peppers and tomato pieces.
Add the soaked beans.
Pour water, preferably hot, up to the top mark of the bowl. Add the spices specified in the recipe. Stir. Cover tightly. Run the Braise/Beans program for 60 minutes. You can experiment with spices.
Delicious bean soup in a slow cooker is ready. Open, add chopped parsley or other herbs. Let it brew for a while and call everyone over for lunch. Serve with soft bread, spicy herbs, and sour cream. Bon appetit!
Recipe 6: beans with chicken in a slow cooker (step-by-step photos)
- Boiled red beans – 0.5 kg
- Chicken - 0.5 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Salt - 1 teaspoon
- Pepper - to taste
- Italian herbs - 1 teaspoon
Place the chicken in the multicooker bowl.
Peel the onion, chop and add to the chicken.
Peel the carrots, wash and grate on a coarse grater.
Add to chicken too.
Salt, add Italian herbs, pepper.
Add beans.
Pour in enough water to completely cover everything.
Mix. Cook in a multicooker in the “Cooking” mode for 25 minutes. Bon appetit!
Recipe 7, simple: how to cook beans in a slow cooker
A prerequisite for properly cooking beans in a slow cooker is to soak them in cold water for at least 6 hours. But it's better to pour it overnight. You can change the water once or twice. Then the beans will swell and become softer. Cooking in this case will take much less time.
- red beans – 2 faceted glasses;
- water – 6-8 tbsp.;
- salt - about 1 tbsp.
Soak the beans in cold water overnight. The next morning it will be ready for cooking.
Pour the swollen beans into the multicooker bowl.
Fill with water. There should be a lot of water so that the dish does not burn. It is better to drain the broth later.
I immediately salted the beans so that they wouldn’t overcook, because I need this product for salads. If you need puree, add salt at the end of cooking. Turn on the “Extinguishing” mode for 1.5 hours.
I love beans! Why? I don’t even know, I just love it. And not only those that recently entered our diet, I mean green beans, I love different beans: red, white, speckled, round and oblong. For me, as for many legume lovers, it is important that the bean dish is tasty and satisfying, and it is also desirable that it has an attractive appearance.
Beans cannot be called a product of every day; most often we see pasta, potatoes or meat on our plate. Probably the whole point is that not everyone can cook it correctly. In order for bean dishes to turn out tasty, you need to know some nuances that will be mentioned in today's recipe.
Beans can be added to soup, cooked with them as main dishes; in some countries they make bean cakes, as well as sweet cookies, which is unusual for us.
How to cook beans correctly
The most important rule in cooking beans is pre-soaking them, it allows the beans to swell and cook faster. But not only that. It has been proven that if beans are soaked in water, this will reduce the process of gas formation in the intestines when consumed.
First, wash the beans and fill them with water. On average, you need to soak beans for about 10 hours; it is more convenient to leave them overnight. When you don't have time, you can pour boiling water over the beans. However, some beans may still be tough after cooking.
Today we will cook beans in a slow cooker. My new assistant Redmond will prepare a delicious side dish that does not have to be served in tandem with cereals or pasta, potatoes or vegetables (this is often practiced when preparing salads); beans in tomato sauce are good on their own!
I would like to note that I previously cooked it in a Panasonic (at a power of 670 W), in the “stewing” program the cooking time took 1.5-2 hours. Redmond has a "legumes" feature. The recipe book suggests cooking red beans in water, cooking time 1 hour, without pre-soaking them, but just pour boiling water over them for an hour.
I had small white beans and homemade tomato juice at my disposal. That's what I used.
Recipe for beans in a slow cooker and pressure cooker
Ingredients:
- White beans (dry) – 0.5 kg,
- Tomato juice (homemade) - 0.7 l,
- Water – 1 l,
- Salt and spices to taste,
- Sugar – 1 tbsp. l.
Cooking process:
So, the beans need to be washed, pour boiling water over them and left to swell for 1 hour.
Looking ahead, I will say that next time I will definitely leave the beans overnight. Although, the photo shows that it has really increased in volume.
Drain the water, rinse the beans and transfer them to the multicooker bowl; it is better to add salt at the very end of cooking.
Pour tomato juice and water into the multicooker bowl. The first can be replaced with crushed tomatoes in their own juice or tomato paste, but at the same time maintain the total volume of liquid by using more water.
Close the lid of the multi-cooker, set the steam release valve to position “0”, set the program “Beans”, product type “Vegetables”, and set the time to 1 hour. Press the “Start” button and wait for the cooking process to complete. These recommendations apply to Redmond (REDMOND RMC-210). In models that do not have such a program, we use the “Stew” option and cook for about 2 hours.
20 minutes before the end of the process, add salt, spices and sugar.
Stir and cook further. If necessary, add a little water.
Beans in tomato sauce can be cooked in half the time in a pressure cooker.
Just like in the previous recipe, you will need to soak the dry beans for 1 hour, after rinsing them, then pour the beans into the bowl of a multicooker - pressure cooker and add only salt to taste. Pour in water so that it completely covers the beans and rises 2 to 3 centimeters above them. Close the multicooker lid and turn the steam release valve to the closed position. Select the “Beans” program and set the time to 30 minutes.
After half an hour, a signal will sound indicating the end of cooking; do not open the lid immediately, wait 10–15 minutes until the pressure inside the multicooker has completely dropped. Then open the lid and you can add spices to taste and tomato paste diluted in water (or tomato juice). Close the multicooker lid again and set the same program, but now for 5 minutes, we need the beans to be saturated with the aroma of spices and tomatoes.
So, easily and simply, you will prepare a delicious dish, independent and self-sufficient, or you can use it later to prepare borscht or soup.
By the way, such stewed beans can be prepared not only with tomatoes; before adding them, you can sauté vegetables (onions, carrots, bell peppers, garlic) in a slow cooker. Here's another dish to diversify the menu.
Bon appetit and good recipes!
You might like the recipe for preparing eggplants and beans for the winter with tomatoes, bell peppers and carrots. If you do not use vinegar, this appetizer can simply be prepared for the table as a vegetable dish:
Best regards, Anyuta.
In Russian families, it is the custom that most of the daily diet consists of cereals. Buckwheat, rice, oatmeal and other cereals for breakfast or dinner. Also potatoes, when you get tired of cooking porridge, but they also get boring, and then legumes will help out. They are very beneficial for the body and cook faster in a slow cooker.
These beans can be prepared as a side dish and then used for their intended purpose. For example, make a cold salad, appetizer or cook soup.
For this dish you need:
- water – 2 glasses;
- salt - to taste;
- white beans - a glass;
- greens - to taste, salt and spices - the same.
Prepare in the following order:
- This amount of ingredients will yield quite a lot of ready-made beans; take a glass of beans for 3 family members. You will need minimal salt as this is a basic recipe.
- If your assistant has a feature like Beans, that's great. This program is specifically designed for cooking legumes. But if the choice is limited, another program will do.
- What we do: wash the legumes, pour them into the bowl of the device, fill them with water, and literally add a small pinch of salt.
- We lower the lid, select the program, the one indicated above or the “Stew/Soup” mode, which is available. The timer should be set for 1 hour if this is the “Beans” mode and for 1.5-2 hours (power matters!) if these are other programs. You can also try cooking beans in the “Porridge” mode, but you will have to update the program several times.
- Cook until signal and taste the product during cooking. To prepare first courses, beans can be slightly undercooked; for a side dish, you need firm beans; and for salads, soft beans are suitable, but the beans are whole.
That's all the features of cooking beans. Use the finished product for its intended purpose, and we always wish you bon appetit!
Stewed beans in a slow cooker with tomato paste
This recipe is “walking” through the notebooks of many housewives in the country, because beans prepared in such a simple way turn out to be very juicy and tasty. An excellent option for lunch or dinner. To prepare legumes for this recipe, you can use different types of beans.
List of products from which we will cook:
- peeled beans - a glass;
- onions and carrots - 1 pc.;
- tomato paste – 1 tbsp;
- oil for frying vegetables – 2 tbsp;
- salt – 1/3 teaspoon or to taste;
- spices: ground paprika and curry, half a teaspoon each, black peppercorns and ground - to taste, bay leaf - maximum 2 leaves.
Cooking beans:
- In order for the beans to cook faster, they need to be filled with water in the evening and left overnight. You can soak beans for a minimum of 3-4 hours, and a maximum of 8 hours. It would be good if it was possible to change the water, drain it and fill it with fresh water at least 2-3 times.
- The preparation of vegetables is standard: choose medium-sized onions and carrots, peel and chop. Chop the onion into fine cubes, and chop the carrots in the same way; you can speed up the process and chop the root vegetable on a grater with large notches.
- Everything needs to be fried in vegetable oil (any: corn, rapeseed, olive, sunflower), first the onions until they lighten, then add the carrots and continue sautéing until done. “Frying” or “Baking” mode, with the lid open. Remember to stir the vegetables to ensure even cooking.
- Dilute the tomato paste in water (you will need 3-4 tbsp). Instead of water, any broth will do: meat or vegetable. Add liquid paste to vegetables, stir.
- Add salt, spices and dried herbs (your favorite), stir.
- The next step is to drain the water, rinse the beans in clean water, and pour into the slow cooker. Control mixing and selecting a program: “Beans” or “Stewing”, the timer should be set for 60 minutes, but if you have the “Pressure Cooker” function, the cooking process is reduced. Then 25 minutes is enough.
- After the signal, the dish will be ready and can be served immediately. In this form, the beans turn out juicy and tasty both hot and cooled. Bon Appetit everyone! This dish is very healthy, as legumes contain a lot of vegetable protein and vitamins, so a small portion of beans will replace a portion of meat.
Stewed beans in a slow cooker with cheese and mushrooms
If you don't like beans, then you just haven't learned how to cook them yet. Even if there were attempts to cook legumes on the stove, the result was not satisfactory. This will not happen with a multicooker, because the device copes with any task perfectly. You just need to carefully think about what other ingredients you will need and in what quantities.
Our advice is to prepare stewed beans in a slow cooker from the following products:
- champignons – 400 g;
- onion – 1 pc.;
- white beans - a glass;
- water – 2 glasses;
- hard cheese – 150 g;
- vegetable oil – 2 tbsp;
- salt and ground black pepper - to taste or soy sauce - 4 tbsp;
- greens - a few sprigs to decorate the finished dish.
The cooking process does not take much time:
- The legumes need to be washed and covered with cold water and left overnight. And if there is enough time, for the whole day. It is advisable to change the water several times.
- Cooking beans in a slow cooker: pour in the legumes, add water, add salt on the tip of a knife and cook the beans in the “Stew” or “Beans” mode until tender.
- Transfer the still hot beans to a separate dish (do not pour out the remaining broth, we will need it later), prepare the multicooker bowl for cooking vegetables: fry the onion in oil, add the previously prepared mushrooms (wash, peel, chop). Fry until the mushrooms are ready, then add the legumes and stir.
- All that remains is to add more salt and spices or do the following: add a few tablespoons of the broth in which the beans were cooked and soy sauce. Mix all the ingredients, lower the lid and then cook the beans in the “Stew” mode for 10 minutes.
- The cheese needs to be grated and the herbs chopped. Crush the finished dish with cheese directly in the multicooker and close the lid. Maintain in the same mode (“Stewing”) for another 5 minutes.
- The dish is ready! This is a simple and very original way to cook beans. You've certainly never tried such a delicious dish! Before tasting, add a pinch of chopped herbs to each plate and start eating quickly. These beans are delicious while they are hot. Bon appetit!
Stewed beans in a slow cooker with dried fruits
It would be nice to prepare something special and original for the holiday table, but not costly. There is a solution - let's cook stewed beans together in a slow cooker with the addition of prunes. The taste will be unusual, and your guests will definitely like it.
The following products are needed:
- beans - a glass;
- pitted prunes - a glass;
- carrots – 2 large;
- walnut kernels - half a glass;
- liquid honey – 4 tbsp;
- butter - to taste.
Let's cook together step by step:
- We wash the legumes, fill them with tap water or chilled well water, and leave for at least 5 hours (overnight is possible).
- Then drain the water, pour the beans into the multicooker bowl, add 2 glasses of water, put salt on the tip of a knife, cook in the “Beans” or “Stew” mode for 45 minutes, then drain the water and transfer the beans to a bowl.
- We put the beans to cook, let's immediately get to the prunes. It needs to be washed and filled with warm boiled water and left on the table for now.
- Next is the sequence of preparing this dish: wait until the beans are cooked and then fry the carrots in butter in a slow cooker. Or do it on the stove to save time. The carrots need to be peeled, grated, fried in oil, then add the broth (in which the beans were cooked or water), add prunes, cut into pieces.
- Carrots and prunes are cooked in a multicooker bowl (or in a frying pan). To these ingredients you need to add boiled legumes and liquid honey. Simmer all the ingredients together in the “Stew” mode for about 20 minutes.
- Fry the nuts in a dry frying pan, after the signal, add them to the beans, stir. The dish can be served immediately. Such beans will turn out sweet and very tasty, not only adults, but also children will like them. And they, as you know, love everything sweet. Bon appetit!
Stewed beans in a slow cooker with pork
Here's a recipe that combines animal and plant proteins. As a result of such a mixture of products, you will get a very satisfying dish, which is not a shame to serve even at the holiday table. Suitable for family lunch or dinner.
From what is needed:
- white beans – 2 cups;
- water – 2 glasses;
- pork – 1 kg;
- carrots and onions – 1 pc.;
- tomato paste – 3 tbsp;
- vegetable oil – 2 tbsp;
- any salt and spices - according to desire and taste.
How to cook legumes:
- Soak the beans in cold water in the evening (take any: white or red).
- In the morning, drain the water, add 2 glasses of water and cook in the slow cooker in the “Stew” mode for 20 minutes.
- Then we transfer the beans to prepare the remaining products: pork (cut finely, fry), onions and carrots. Program "Frying".
- Then add tomato paste diluted in the broth in which the beans were cooked.
- Place beans in a bowl and stir. Salt and spices - to taste, switch the multicooker to the “Stew” mode, cook for about 40 minutes.
- The finished dish is served immediately after the signal. Beans prepared in this way go well with fresh vegetable salads. Bon appetit!
Stewed beans in a slow cooker with meat and cheese sauce
Another great bean recipe. The dish will be very tasty and will be appreciated by all family members. Suitable for serving at the holiday table.
List of everything you need:
- pork or chicken – 2 kg;
- processed cheese – 0.5 kg;
- carrots – 3 pcs.;
- leeks – 2 pcs.;
- white beans – 2 cups;
- water - 4 cups for cooking beans and plus 1 cup for cooking;
- salt and ground black pepper - 1 tsp each;
- vegetable oil – 2 tbsp.
How to cook:
- Soak the beans in water overnight, boil them in the slow cooker in the “Stew” mode in the morning, set the timer for 20 minutes.
- Wash the meat, dry it, cut into pieces.
- Wash, peel and chop the carrots.
- Try to grate the processed cheese. If it doesn’t work, put the cheese curds in the freezer for 15-20 minutes, take them out one at a time and when you work, drop a little vegetable oil on the work surface.
- First fry the onion in oil in the “Frying” mode, add the meat, and after 7 minutes add the carrots.
- Then salt and spices, add the beans (in 20 minutes they will not have time to cook, they will just cook with all the other ingredients in the slow cooker).
- Stir again, lower the lid to select the optimal cooking mode for this dish: “Stew”, set the timer for 40 minutes. If you are cooking pork, you may need to extend the program, as this type of meat takes a little longer to cook than chicken.
- Add water as needed, and 10 minutes before the end of the program you need to add grated processed cheese. After the signal, let the beans stand in the multicooker in the “Warming” mode while you set the table. Before serving, stir the dish so that the melted cheese is distributed evenly. Enjoy your meal!
Stewed beans in a slow cooker. Video
Another interesting recipe from readers and guests of the Notebook: stewed beans in tomato in a slow cooker. This dish is a great substitute for canned beans.
Since this dish uses ingredients from legumes and vegetables, we will classify it as a lenten and vegetarian recipe.
Beans in tomato with vegetables
recipe for a pressure cooker from Natalia Gubareva
Ingredients:
Cooking process:
Rinse the beans and soak in warm water for 3-4 hours. Pre-soaking not only reduces the cooking time, but also reduces the process of gas formation in the intestines when eating legumes.
Grate the carrots on a coarse grater, cut the onion into cubes. Fry onions and carrots in olive oil using the “Fry Vegetables” mode.
Then add the bell pepper cut into strips, chopped garlic, tomato paste and pre-soaked beans.
Add salt, add a little sugar (optional), pour water over the vegetables and beans so that the water lightly covers the vegetables.
Set the multicooker to the automatic “Beans” program (it takes me 30 minutes at high pressure). At the end of the program, we get delicious, mouth-watering beans with vegetables.
Bon appetit!
Svetlana has already managed to prepare this dish not in a multicooker - a pressure cooker, but in a regular one, without pressure.
Best regards, Anyuta.
