Beans stewed with vegetables
A tasty and hearty Lenten dish. If you boil the beans in advance, it's also a very quick dish. Vegetables give juiciness and flavor, and beans are a healthy protein.
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Composition:
- white beans (can be replaced by another) - 1-1,5 tbsp .
- large carrots - 1 pcs.
- large onion - 1 pc.
- celery stalks - 2 pcs.
- garlic - 2 cloves
- tomatoes in their own juice - 400-500 ml
- salt, pepper to taste
- sunflower oil
Cooking beans stewed with vegetables:
I recommend using large white beans, you can replace them with other kinds of beans, but I think the flavor will suffer a little.
Rinse the beans, pour cold water over them and leave them for 3-4 hours. Then drain the water, fill with fresh water and put on the fire. Cook until the beans are ready - about 1-1,5 hours. Discard the beans on a colander.
Meanwhile, peel the vegetables, grate the carrots and finely chop the rest. Remove the skins from the tomatoes in their own juice.
In a frying pan, splash some oil and fry onion, garlic, carrots and celery. When the vegetables become soft - about 7-10 minutes, add beans, tomatoes with their juice, crush tomatoes with a fork, salt, pepper and stew for about 10 more minutes, so that the beans are saturated with vegetable juices and the taste of the dish harmonizes.
Serve ready beans as a side dish to meat or fish, or as an addition to cereal porridge.
Bon appetit!
