Recipe for a tender stew of 3 types of beans

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2024-01-13 00:26

This rustic stew contains maximum protein, satisfies hunger for a long time and can stand in the refrigerator for an entire week.

Ingredients:

• 1 onion;
• 3 cloves of garlic;
• 1 medium carrot;
• 1 medium zucchini;
• 5 champignons;
• 400 g red beans;
• 400 g white beans;
• 400 g spotted beans;
• 500 g of tomatoes in their own juice;
• 1⅔ cup tomato juice
• ⅔ a glass of water;
• 1 teaspoon dry Italian herbs
• fresh herbs, cheese, sour cream - for serving.

Preparation

Since beans are the main ingredient in this dish, special attention should be paid to them. The quickest and most convenient way is to use canned beans, which you just need to rinse before cooking. Plain beans are pre-soaked and boiled separately.

In fact, you can use any legumes, given the peculiarities of their preparation. Canned corn, boiled chickpeas, mung bean, or red lentils will do. The latter need not be cooked at all in advance, as it cooks surprisingly quickly.

As for vegetables, it is also a matter of taste and seasonal assortment. In winter, you can limit yourself to celery, carrots, onions, mushrooms, and in season add cauliflower, broccoli, eggplant and zucchini.

The vegetables should be cut fairly coarsely - we still make a rustic stew. Simple free cutting is exactly the same as the concept of the dish.

Heat vegetable oil in a frying pan, fry the carrots and onions until transparent. Add the rest of the vegetables, taking into account the cooking time. In the case of mushrooms and zucchini, it is enough to wait until the excess liquid evaporates. Then you can season the base with salt, herbs, garlic.

Supplement the assorted vegetables with tomatoes in their own juice, after crushing each of the fruits well, as well as tomato juice. Then add a small amount of liquid - water or vegetable broth. Try this mixture. If the tomatoes are sour, add a little sugar.

Then add all the legumes to the skillet and stir. Wait for the liquid to boil, reduce the temperature to a minimum and simmer the mixture under the lid for about 35-40 minutes.

You don't need to pour in the cream to make the stew creamy. Simply walk the mixture quickly and gently 2-3 times with a blender or a regular mashed potatoes to crush some of the beans.

You can serve the stew as you like: just with herbs or with a spoonful of low-fat sour cream and grated cheese.