Beans stewed with onions in tomato. Stewed beans with carrots and onions Beans with onions and carrots recipe

Beans with fried onions and carrots in Moldavian style are slightly different from the original recipe used by housewives in Moldova itself. This recipe is an interpretation of a gastronomic experience in the Russian way while preserving the key idea of the recipe. The secret of this dish is its satiety. Beans in Moldavian style can be both a side dish and an appetizer. Many residents of Moldova keep such beans in their wine cellars, in case of a treat. Surprise your loved ones with a simple but very tasty dish!

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Preparation time: 2 hours 15 minutes
Cooking time: 20 minutes
Total time: 2 hours 35 minutes
Exit: 2 servings

Ingredients for beans with fried onions and carrots in Moldavian style

Beans - 300 g
Onion - 1 piece
Carrots - 1 piece
Garlic - 2 cloves
Tomato paste - 1 tablespoon
Vegetable oil - 4-5 tablespoons
Greens - to taste
Salt - to taste

Recipe

Boil the beans in water for two hours. First, the beans can be soaked in warm water for several hours.

Grate the carrots on a coarse grater. Cut the onion into small cubes. The original recipe uses only onions, but adding carrots gives the dish a more delicate, sweetish flavor.

Heat a frying pan, pour four to five tablespoons of vegetable oil, and fry the onion for five to seven minutes over medium heat, then add the carrots and fry for another three minutes. When the vegetables are already well fried, add one tablespoon of tomato paste and let the fry simmer for another two to three minutes.

Grind the finished beans using a meat grinder.

Grate the garlic on a fine grater.

In a separate container, mix all ingredients well, add salt. Then we take a shallow plate and put our beans mixed with onions, carrots and garlic into it. (In the original recipe, the onion is laid on top of the beans.) Press down a little with a spoon. At the end, if you wish, you can add your favorite herbs, in my case it is parsley, but this dish also goes well with cilantro or celery. Beans with fried onions and carrots in Moldavian style are ready! Beans can be served either warm or chilled. Bon appetit!

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Bean dishes are very healthy, as beans contain a large amount of easily digestible protein, without which our body cannot function normally. The classic recipe for red bean lobio with vegetables such as carrots and onions is a fairly simple dish that you should definitely try. I hope that my step-by-step recipe with photos will be useful to you.

To prepare lobio we will need the following set of products:

dry red beans - 350 grams;
large carrots - 1 piece;
onion – 1 piece;
tomato paste - 3 tablespoons;
fresh garlic - 3 large cloves;
fresh parsley - a bunch;
vegetable oil - 4 tablespoons;
spices “Khmeli-suneli” - 1 tablespoon;
spices “Mixed peppers” - 0.5 teaspoon;
salt - to taste.

How to cook beans with vegetables in a frying pan

If you decide to cook such stewed beans with vegetables, then you need to take care of such a product as beans in advance.

Pour the prepared amount of beans with cold water so that it covers the beans by 4-5 centimeters. We will soak the beans for at least 12 hours. If you buy beans at the store and do not know exactly when they were harvested, then it is better to soak the beans for 24 hours. Change the water a couple of times to clean water.

After soaking, drain the beans and rinse them under running water. Transfer the product to a saucepan and fill with clean cold water so that the liquid covers the beans by 3 centimeters. Cover the pan with a lid and cook the beans over low heat for 1.5 hours.

Peel a large onion and cut into quarters. We cut each part into strips.

The carrots should be large, since this ingredient is one of the main ones. We clean it and grate it on the coarsest grater. I prefer to grate the root vegetable using a grater for Korean carrots.

Pour vegetable oil into a frying pan and place onions on it.

Fry the onion until it becomes translucent. Add chopped carrots.

Fry the vegetables together for 5 minutes.

5 minutes before the end of cooking the beans, salt them.

Add the beans to the fried vegetables along with the remaining liquid in which they were cooked.

The broth should cover the vegetables halfway. If it is not enough, then add regular water. Add 3 tablespoons of tomato paste.

Stir the contents of the pan and add “Khmeli-suneli” and a mixture of peppers.

Cover the pan with a lid and simmer the contents for 15 minutes over medium heat.

Wash a large bunch of parsley and finely chop the leaves. Press the garlic with the flat side of the knife and chop it. Add vegetables to other products.

Mix everything thoroughly and turn off the heat.

In order for all the ingredients to fully exchange aromas, let the dish brew for 15 minutes under the lid.

Place red bean lobio with vegetables on plates and serve.

Stewed beans with vegetables is a very tasty and nutritious dish. I am sure that if you try to cook classic red bean lobio at least once, you will forever be captivated by its spicy taste and unforgettable aroma!

This dish is rich in vegetable protein, vitamins and excellent digestibility and breaks all possible records. Delicious, satisfying beans with onions and carrots can diversify your everyday table and will perfectly complement any holiday. 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. Lent is coming soon, and beans with onions and carrots are an excellent dish to observe it. But, by the way, in addition to beans, carrots, and onions, the dish can also include meat and fermented milk ingredients, and mushrooms with nuts. As well as herbs and all kinds of spices that you are used to eating.

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.

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).
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, for example, you have beans in a tomato sauce, you can put them in a sieve, rinsing them with running, not hot, tap water. Carrots can be used either fresh or boiled. First wash, peel, and then grate or cut into strips.

Beans with onions and carrots. Salad recipe

This is a very simple, quite filling, spicy salad. Beans with onions and carrots, of course, are hardly appropriate for a holiday feast, but as an ordinary family dish they are very good. We will need: a glass of red beans (dry or a can of canned food); large carrots; large onion; a few cloves of garlic; dill or other greens at your request; oil for frying; mayonnaise and a little salt.

Easy to prepare

In a slow cooker

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

We will need: a jar of canned beans; several medium carrots; onion; 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 will 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 respected. For example, for every kilogram of legumes - half a kilo of onions and the same amount of carrots. But it’s best to take natural tomato paste, without any additives (even better, make it yourself from fresh tomatoes, especially since they are inexpensive during the season). Can be done in a slow cooker. First, we fry the vegetables, and add the pre-boiled beans at the end, filling it all with tomato. Simmer a little and immediately roll into sterilized jars.

On the European continent, beans began to be cultivated as a food product not so long ago. Until the 18th century, it was grown as an exotic flower. Now this wonderful plant of the legume family has become a frequent guest on the tables of vegetarians and fasting people - stewed beans with onions and carrots is an excellent alternative to animal protein.
Meat eaters also liked beans. Its neutral taste goes well with both chicken and pork. Different spices make a new dish every time. However, many housewives do not undertake to cook it, fearing difficulties with an unfamiliar product.
The main nuance of preparing delicious beans is long soaking and long pre-cooking. Almost any recipe involves these steps. Red grains require slightly longer processing than white grains; they are kept in water for at least 12 hours, and preferably a day.
Stewed beans in tomato sauce with various spices and meat is known in many national cuisines. For example, Georgian lobio or Mexican chili con carne. Spices, seasonings and aromatic herbs perfectly complement the taste of these hearty dishes.

Taste Info Vegetable main courses

Ingredients

Dry red beans beans – 300 g;
Fresh carrots – 1 pc.;
White onion – 1 pc.;
Sweet pepper – 200 g;
Fresh tomatoes – 300 g;
Whole hot pepper – 1 pc.;
Meat or vegetable broth - 1.5 l;
Garlic – 2 cloves;
Leaf parsley;
Fresh laurel leaves;
Salt, tomato paste, vegetable oil.

How to cook stewed beans in tomato sauce with carrots and onions

Rinse thoroughly and soak the red beans in cold water for at least 12 hours, preferably overnight. Then drain the water, rinse again and cook over low heat. You need to cook the beans for a long time, at least an hour, until soft. Add salt at the end.
Beans and vegetables can be cooked faster if you use canned beans in their own juice. It will only be enough to rinse it.
Peel the carrots and onions and chop them into neat pieces.

Heat the oil in a heavy-bottomed saucepan or deep saucepan. Fry onions and carrots.

Remove the stem and seeds from the sweet pepper and cut them into thin strips.

Fry bell peppers along with carrots and onions.

Peel the garlic, chop it in any way and add to the vegetables.
Wash the tomatoes well, remove the stem, make a cross-shaped cut on the skin and lower each one into boiling water for a minute. Remove the skin and cut the tomatoes into small pieces as in the photo.

Transfer the chopped tomatoes to the frying vegetables, add a couple of tablespoons of tomato paste, salt, add broth and bring to a boil.

Carefully wash the hot pepper, remove the stem and seeds, and cut into circles. If you want a spicier dish, you don’t need to remove the seeds, but if you add the whole fruit, the taste will be milder.
Rinse the finished beans and add them to the broth with vegetables, add hot pepper rings. Bring to a boil, reduce heat and simmer for 45-50 minutes.

After about an hour, the delicious bean stew is ready. Serve it in deep soup bowls, sprinkled with parsley or cilantro with fresh bread.
This recipe is very similar to the Mexican national dish, chili con carne, but without the meat. For a more similar taste, add lime juice, ground coriander and sweet paprika pieces.

To make dry beans soak faster, add regular baking soda to the water with them. This will cut the time by about half. For example, an hour will be enough for a white variety, and 4 hours for a red variety.

Bean grains, like all high-protein foods, do not last very long. The shelf life of beans is a little over a year, then the process of hydrolysis begins in the fruit and it loses its taste. Adding a clove of unpeeled garlic to the jar will help keep these legumes fresh a little longer.

The spice – asafoetida – can replace onions and garlic in the recipe. It promotes easy digestion of coarse bean fiber. For the specified amount of ingredients, 0.5 tsp will be enough.

Cooking beans, although not a quick process, is not at all difficult. Follow the instructions in the recipe exactly and everything will work out. Be sure to prepare this hearty and tasty dish for your loved ones.

This dish is rich in vegetable protein, vitamins and excellent digestibility and breaks all possible records. Delicious, satisfying beans with onions and carrots can diversify your everyday table and will perfectly complement any holiday. Well, let's try to cook? It’s very easy to make, no special cooking ingredients are required - everything can be bought at the nearest grocery store or supermarket and is inexpensive. Lent is coming soon, and beans with onions and carrots are an excellent dish to observe it. But, by the way, in addition to beans, carrots, and onions, the dish can also include meat and fermented milk ingredients, and mushrooms with nuts. As well as herbs and all kinds of spices that you are used to eating.

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.

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).
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.

Beans with onions and carrots. Salad recipe

Easy to prepare

In a slow cooker

How to cook?