Vegetables

Bean stew in a slow cooker


Ingredients for making stewed beans in a slow cooker

The main ingredients:

  1. White dried beans 500 grams
  2. Onion 1 piece
  3. 2 cloves of garlic
  4. Olive oil 2 tablespoons
  5. Purified water 6 glasses (for stewing)

Spice:

  1. Seasoning chicken 2 tablespoons
  2. Laurel leaf 2 pieces
  3. Dried thyme 1/2 teaspoon
  4. Dried red pepper 1/4 teaspoon
  5. Ground black pepper to taste
  6. Salt to taste and desire
  • Main ingredients: Beans, Onions, Garlic
  • Portion 6-8
  • World Cuisine

Inventory:

A tablespoon, a teaspoon, a glass (capacity of 240 milliliters), a kitchen knife, a cutting board, a colander, a deep bowl, paper kitchen towels, a crock-pot, a wooden or silicone kitchen spatula, and a serving plate.

Cooking Braised Beans in a Multicooker:

Step 1: prepare the beans.


First of all, put the beans on the countertop, sort it out, put it in a colander, rinse and pour into a deep bowl. After that, pour a large amount of cold purified water, so that it is higher than this ingredient by 12-15 centimeters, and leave at room temperature for 7-8, but of course, 12 hours is better, that is, all night. During this time, the beans will increase several times and almost all gases that cause unpleasant fermentation in the stomach will come out of it.

Step 2: prepare the rest of the ingredients.


After the right time, with the help of a sharp kitchen knife, peel the vegetables indicated in the recipe from the peel. After that, rinse them under a stream of water, dry with paper kitchen towels, take turns on a chopping board and grind. The form of slicing onions is not essential, it can be chopped with straws, cubes, rings, half rings, and it is better to chop the garlic finely.

Step 3: prepare the stewed beans in a slow cooker.


Next, turn on the plug of the multicooker in a socket, install a teflon bowl in its recess and put onions with garlic.

Add pre-washed soaked beans to vegetables and fill in with all the necessary amount of water.

We season the products with olive oil, laurel leaf, thyme, chicken seasoning, to taste the salt and two types of ground pepper: red and black. Gently mix the ingredients with a wooden or silicone kitchen spatula, cover the crock-pot with a tight-fitting lid and set Beans mode 1 hour or Soup or Stew for 1.5-2 hoursalthough the duration of the process may vary depending on the desired density of the beans.

When the multicooker shuts off, notifying about it with a characteristic beeping or buzzing signal, we very carefully raise the lid so as not to burn yourself with steam, and look if the density of the beans does not suit you, then we cook them to the desired consistency.
If the texture of the beans is suitable, then everything is simple, we spread the fragrant dish in portions on plates and serve to the table.

Step 4: Serve the Braised Beans in a slow cooker.


Bean stew in a slow cooker is served hot as a full-fledged second vegetarian dish or as a hearty, as well as a very nutritious side dish for dishes of meat, fish, poultry and even game. If desired, before serving, each serving of this yummy can be supplemented with grated hard or soft goat cheese, or fresh greens of dill, parsley, cilantro, green onion or basil. Also, with such a simple meal, you can put on the table vegetable salads, marinades, pickles and, of course, fresh bread, croutons or unleavened cakes. Cook with love and enjoy!
Enjoy your meal!

Recipe Tips:

- chicken seasoning can be replaced with one bouillon cube, water with meat or vegetable broth;

- depending on the type of beans and brand, as well as the power of the multicooker, the extinguishing process can take from one to three hours;

- if desired, finely chopped tomato, zucchini, eggplant, cauliflower, broccoli can be added to all products;

- very often, a couple tablespoons of tomato paste, ketchup, cream or sour cream is put in the water used for pouring;

- some housewives stew beans with chicken, pork or turkey meat.