How to cook beans with onions and carrots. Carrot and bean salad - step by step cooking recipes with onions, peppers, garlic or for the winter in jars. How to cook bean stew in tomato sauce with carrots and onions

No wonder they use beans for cooking, because it is a satisfying and healthy product. The high content of proteins, vitamins of different groups and amino acids is a confirmation of this.

Ingredients for cooking bean stew:

White beans - 300 grams;
Carrots - 2 pcs.;
Bulb - 1-2 pcs.;
Tomato paste - 300 grams;
Bay leaf - 1-2 pcs.;
Salt to taste

How to deliciously stew beans with vegetables:

1. It is worth preparing the beans in advance: sort and rinse, put in cold water to swell. (preferably overnight). It is recommended to pour more water so that the beans can accumulate.

2. Peel the onion (it is better to take not large heads) and chop. Chop carrots, tomatoes and peppers - preferably in even small cubes.

Carrots can be grated.

3. Pour a little olive oil into the pan and put the vegetables. Fry over low heat.

4. Add pre-soaked beans to lightly fried vegetables.

Salt and spread the tomato paste

Pour water 2-3 cm above the level. Put it on a low fire. Cooking time depends on many factors: size, variety - an average of about 2 hours.

To add flavor, put a bay leaf 10 minutes before cooking.

This dish, in terms of saturation with vegetable protein, vitamins, and in terms of its excellent digestibility, beats all possible records. Delicious, hearty beans with onions and carrots can diversify your everyday table, perfectly complement any festive one. Well, let's try to cook? It is very simple to make, no special culinary ingredients are required - everything is bought at the nearest grocery store or supermarket and is inexpensive. Fasting is coming soon, and beans with onions and carrots are an excellent dish for fasting. But, by the way, in addition to beans, carrots, onions, meat, and sour-milk ingredients, and mushrooms with nuts can be included in the dish. As well as herbs and all kinds of spices that you are used to using.

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 right way so that the beans with onions and carrots turn out to be tasty, not boiled soft, and do not cause any intestinal disorders.

Pour dry beans with warm water, soak, changing the liquid several times. When the beans swell, they must be washed and refilled with water 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).
It will take an hour and a half to cook. When foam appears, it must be removed with a slotted spoon. And 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 tomato sauce, you can put it in a sieve, rinsing it with running water, not hot, from the tap. Carrots can be used either fresh or boiled. Pre-wash, clean, and then grate or cut into strips.

Beans with onions and carrots. salad recipe

This is a very simple, quite satisfying, spicy salad. Beans with onions and carrots, of course, are hardly appropriate for a festive feast, but they are very good as an ordinary family dish. We will need: a glass of red beans (dry or a jar of canned food); large carrots; large bulb; a few cloves of garlic; dill or other herbs of your choice; frying oil; mayonnaise and some salt.

Cooking is easy

In a slow cooker

You can cook - and it's pretty fast - spicy beans with onions and carrots in a slow cooker. It is better to take large white beans. The salad is quite spicy due to the use of pepper with vinegar.

We will need: a jar of canned beans; a few medium carrots; onion bulb; half a spoon of vinegar (it is better to take apple or balsamic); a few cloves of garlic; a little lean olive oil; a mixture of peppers and salt.

How to cook?

Beans with onions and carrots in tomato for the winter

A piquant, spicy and simple salad can be rolled up for the winter. For these purposes, it is best to use medium-sized raw beans, white or red. And since we roll up more than one jar, we need to take a sufficient amount of it. How much is up to you, the main thing is that the proportions are observed. For example, for every kilogram of legumes - a pound of onions and the same amount of carrots. But tomato paste is best taken natural, without any additives (even better - cook it yourself from fresh tomatoes, especially since they are inexpensive in season). Can be done in a slow cooker. First, fry the vegetables, and add the pre-boiled beans in the finale, pouring all this stuff with tomato. Stew a little and immediately roll into sterilized jars.

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Stewed beans with onions and carrots in tomato

For some reason, many people neglect such a healthy and tasty product as beans, completely unable and unwilling to learn how to cook it and introduce it into their diet. Meanwhile, legumes contain the same amount of protein as meat, which means they are quite capable of replacing it at least partially. If everything is done correctly, then a dish with them, for example, in tomato sauce, will turn out appetizing, tasty and nutritious, and nothing more is needed.

Required Ingredients:

white beans - 200 grams,

onions - 3-4 pcs.,

carrots - 3 pcs.,

thick tomato paste - 2-3 tablespoons,

sunflower oil - 1-2 tablespoons,

salt, a mixture of peppers and other spices - to taste.

Note: if desired, tomato paste can be replaced with fresh tomato puree, so the finished dish will turn out even richer and more aromatic.

How to stew beans with onions and carrots in a tomato:

Rinse the beans thoroughly and pour in plenty of cold water. It should swell well, so it is advisable to keep it in water for at least 6 hours, and even better - all night.

Rinse the soaked beans again, add fresh water and cook over medium heat until soft, that is, about 50 minutes. It should be understood that if you did not find time for soaking, then the cooking time of the beans will increase to 1.5-2 hours.

Strain the liquid from the cooked beans and set aside for a while.

Finely chop the peeled and washed onions and lightly fry in sunflower oil. Add, to the onion in the pan, peeled and grated carrots, lightly fry everything together. Put boiled beans, fried onions with carrots, tomato paste and spices in a saucepan, and then simmer over low heat for about 15 minutes. In order for the vegetables not to burn, they should be stirred periodically, and if necessary, gradually add boiled water to them.

You can eat beans stewed with onions in tomato sauce either warm as a side dish or completely cooled down as a hearty salad.