Recipe for beans with fried onions. Calorie, chemical composition and nutritional value.

Cooking process

I really love beans and all dishes based on them, both with meat and lean ones. I would like to offer a simple dish of beans with tomato sauce. The only difficulty in it is to soak the beans in advance so that they swell.

To prepare stewed beans with tomatoes and carrots, any type of bean will do, both red and white, mixed, spotted - in general, any.

Let's prepare all the ingredients according to the list.

Cover the beans with plain water, adding a pinch of soda and leave overnight. Baking soda softens the top layer of 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. Remove foam. Typically, beans are cooked for 40 minutes to an hour; periodically you need to check them for softness. Add salt at the end of cooking.

Meanwhile, finely chop the onion and grate the carrots on a coarse grater.

First fry the onion in vegetable oil, then add the carrots.

Lightly salt and add spices as desired. I like to add ground coriander, black pepper and a hop-suneli mixture (the real one, it must contain fenugreek and no bay leaf, cinnamon or turmeric). Chop the garlic and also add to the vegetables.

Prepare tomato sauce. This can be a mixture of ready-made crushed tomatoes from a jar or tomato paste diluted in 300 ml of water. Salt and add half a teaspoon of sugar (if the paste is sour) to even out the taste.

Pour tomato sauce over the vegetables; if desired, you can add hot pepper for taste. Boil for three minutes.

Drain the water from the boiled beans.

Add the beans to the pan with the vegetables and mix gently. Heat over heat for three minutes, checking for salt.

Sprinkle the dish with chopped herbs. Stewed beans with tomatoes and carrots is ready.

General principles of cooking

You can cook the beans for the dish yourself. You can also use canned. In the first case, the main task is to cook the beans in the correct way so that the beans with onions and carrots turn out tasty, do not become overcooked, and do not cause any intestinal disorders.

1. Pour dry legumes with cool water, soak, changing the liquid several times. When the beans swell, they must be washed and filled with water again so that the beans are separated from the surface of the water by 5 centimeters (approximately the length of the middle finger of the palm).
2. It will take about an hour and a half to cook. When foam appears, be sure to remove it with a slotted spoon. And add salt only 10 minutes before the end of cooking, otherwise the product will be very tough.

For salads, by the way, any beans are used: both red and white. When you cook from canned food, and you have, for example, beans in a tomato sauce, you can put them in a sieve, rinsing them with running, non-hot tap water. Carrots can be used either fresh or boiled. First wash, peel, and then grate or cut into strips.

Stewed beans in tomato sauce

Very tasty stewed beans in tomato sauce perfectly diversify a Lenten, everyday or vegetarian menu.

The dish consists of simple ingredients. The main product is beans. Absolutely any type of it is suitable for this recipe, for example, white, red, spotted or purple. Be sure to soak it for 8-12 hours before cooking, or preferably overnight.

Of course, using canned beans will significantly reduce the cooking time.

As an addition - onions, carrots and tomatoes. These products go wonderfully with beans and are always on hand.

White Bean Stew Recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of White Bean Stew.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Stewed white beans is 134.4 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Preparation:

1. Place the beans in a deep bowl or pan and cover with cool water for 8-10 hours.

2. Peel the carrots and cut into half rings. Peel the onion and cut into arbitrary pieces. You can replace green onions with green onions, but without using feathers. Because during frying they acquire an ugly shade. Transfer the carrots and onions into a bowl from the multicooker, add vegetable oil, salt, black pepper and spices to taste. You can replace vegetable oil with coconut or olive oil.

3. Fry vegetables for 5 minutes in the “Fry” mode with the lid closed. Cut the tomatoes into small pieces. Peel the garlic, chop finely and add it to the bowl along with the tomatoes. Stir and cook for 7 minutes in the “Fry” mode.

4. Drain the soaked beans, rinse and add them to the rest of the ingredients. Add tomato sauce, ketchup, salt, black pepper and spices. Remember that beans need a lot of salt. I added store-bought sauce, but you can make your own. There are many different recipes for tomato sauces. The easiest and simplest option is to make it from tomato paste. To do this, you need to fry the onion in butter, add pasta, basil, oregano, suneli hops, salt, black pepper and sugar to taste. Mix everything, fry for another 3-4 minutes, add water and boil for a few minutes. Then pour into some container and let cool. This sauce will keep for 3-4 days in the refrigerator.

5. Fry the vegetables again for 5 minutes in the “Fry” mode. After this, pour in water, mix everything and add bay leaf and allspice. Close the multicooker lid and set the “Stew” mode for 110 minutes. Instead of water, you can add beef or chicken broth.

6. Pour the finished stewed beans in tomato sauce onto plates and serve for lunch.

Before serving, sprinkle with chopped parsley or cilantro if desired.

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