Calories: Not specified
Cooking time: Not specified
During fasting, you can cook a lot of different tasty and interesting things from vegetables and beans, besides saving a lot on food. Seasonal vegetables are always inexpensive, and beans are much cheaper meat products, and in terms of usefulness and nutritional value, it is in no way inferior to them. The simplest and universal dish – vegetable stew with beans, I offer you a recipe with a photo. You can use a variety of vegetables for stews, add lentils or other legumes to beans, take beans of different colors and varieties. And you can also cook. Experimenting with all kinds of spices and adding herbs, greens, nuts, you can cook vegetable stew at least every day and never repeat the recipe for the entire time of fasting.
The main thing in recipes with beans is to prepare it in advance. In the evening, pour clean beans cold water, leave until the morning. Or let stand for at least an hour, and then cook in a pressure cooker - under pressure, the beans cook faster, remain whole and do not boil soft. Time is saved significantly. When the beans are ready, it will take no more than half an hour to cook the stew.
So, how to cook lean vegetable stew with beans
Ingredients:
- white beans dry - 1 cup;
- garlic - 1-2 cloves;
- carrots - 1 pc;
- onion - 1-2 pcs;
- fleshy tomatoes - 1-2 pcs;
- zucchini - 0.5 small;
- sweet pepper of different colors - 0.5 pcs;
- vegetable oil - 3 tbsp. spoons;
- salt - to taste;
- black pepper or paprika - 0.5 tsp (to taste);
- green onions or any greens - a bunch;
- water or a decoction of beans - 0.5-1 cup (depending on the desired density of the stew).
Recipe with photo step by step:
Pour the beans for an hour or two with cold water, then drain it and replace it with clean water. Close the lid tightly, cook for 30-40 minutes at low heat. Switch off, wait until it cools down and carefully open the lid. If you cook in regular saucepan, fill the beans in the evening and cook for 1-1.5 hours until soft in unsalted water. 
Take out the beans with a slotted spoon. The decoction can be used to prepare homemade bread or buns, add to stew instead of water. 
Cut the carrots into segments or cubes not very finely. Chop the onion into large half rings, chop one or two cloves of garlic finely. 
Sliced tomatoes for bean stew large pieces. Cut half of a small zucchini into circles, then each into 4-8 parts to make small triangles or cubes. 
It is advisable to take sweet peppers of different colors, half a large pepper will be enough (you can add a whole one). Cut the peppers, peeled from seeds, into not very large cubes, about the size of pieces of carrots. 
When all the vegetables are chopped, heat a sufficient amount of vegetable oil in a thick-bottomed pan. Put the onion and garlic, immediately reduce the heat and stir, not allowing the garlic to burn. Add carrots when the onion is slightly browned. 
Share to stewed vegetables pieces of pepper and tomato. Wait until the tomatoes give up the juice, mix once or twice so as not to violate the integrity of the vegetables, simmer for five minutes. 
Try carrots for readiness (this is the hardest vegetable, readiness is determined by it), if soft or almost soft, add pieces of zucchini. You can cut the zucchini smaller, it will be ready faster, and the pieces of all vegetables will turn out to be the same size. 
Add beans, pour in a little broth or water, bring to a boil. After adding the liquid, simmer for another five minutes, until fully cooked. How much water to add depends on how thick the vegetable stew you prefer. It can be made thick, or it can be made with gravy, then you get two in one at once - both the first and the second. At the end of cooking, salt to taste and pepper. From spices, you can add oregano, thyme, tarragon, thyme. 
Arrange hot vegetable stew with beans on plates, sprinkle with fresh herbs or green onion rings. We serve to the table. Bread is optional, the stew turns out satisfying anyway. 
Bon Appetit!
Author Elena Litvinenko (Sangina)
See and make your choice
First fresh vegetables, which are rapidly falling in price dozens of times, are zucchini. This pleasant price rally inevitably makes me want to buy lots and lots of zucchini and other seasonal vegetables. And when it is implemented, you have to figure out what to cook from them. Besides squash fritters, traditional fried rings and vegetables with cheese, lately I have learned a few new ones, interesting recipes. One of them is a vegetable stew with beans and zucchini.
Importantly, such dishes are low-calorie, not fatty, which is usually a rarity for zucchini. For instance:
- and seeds
- And my favorite: with avocado and tomato dressing. Raw food cuisine is especially worth paying attention to in the summer, when it's time to eat fresh, vitamin vegetables, fruits and herbs.
Unfortunately, not all vegetables appear on the shelves and become cheaper immediately, so you have to wait another month or two for an abundance of lecho and other multi-component snacks, but for now you can cook from what is always available - onions, carrots, beans.
These ingredients make a very tasty vegetarian vegetable stew with beans and zucchini, stewed in tomato juice or sauce.
Ingredients:
- 300 g young squash(1 PC.)
- 1 large onion
- 1 carrot
- 1 cup dry red beans
- 1 cup tomato juice or 2-3 tbsp. l. tomato sauce
- salt, ground pepper
- vegetable oil
How to cook delicious bean stew
The main part of the cooking time of the stew is the cooking of the beans. To reduce this time, it is better to soak the beans in advance, at least 3-4 hours before cooking.
You need to soak the legumes in a large volume of water, and for cooking it is better to change the water to fresh. Depending on the soaking time and the type of beans, boiling can take from 30 minutes to 2 hours - it is necessary that the beans soften enough but do not start to crack.
If the zucchini is very young, you can not peel it, but in more ripe vegetables it is better to take only the pulp without the peel and seed part.
We cut the zucchini coarsely, and the onions and carrots - smaller.
Fry vegetables well in hot oil, add prepared beans to them and pour tomato juice or sauce diluted with water. Stew the stew under the lid until the vegetables are ready and until the remaining liquid and oil turn into a thick gravy.
Serve warm or cold as an appetizer or as an accompaniment to hot dishes. Bon Appetit!
When there is no time, cook stew with canned beans. And is it worth saying that in season, food can be varied delicious vegetables: broccoli, asparagus beans, cauliflower, eggplant, tomatoes, mushrooms, potatoes, etc.
What kind of stew do you cook?
Prepare the necessary products.
Peel and cut carrots and onions small cubes, posting to cabbage.
Stirring, fry vegetables for 5 minutes.
If the pan is large, you can continue cooking in it, if not, you need to transfer the contents of the pan to a cauldron or thick-walled pan. Wash the zucchini (if the zucchini is young - they can not be peeled and seeds) and cut into small cubes. Put the chopped zucchini in a cauldron with cabbage, carrots and onions, cover with a lid, reduce the fire to a minimum and simmer for 20 minutes. During this time, the zucchini will release juice and there will be enough liquid to stew vegetables. If there is still little liquid, pour in a little hot boiled water.
Lay the broccoli on top of the vegetables.
Wash pepper, remove seeds and stem. Cut the pepper into small cubes and add to the rest of the vegetables.
Wash the tomatoes, cut into cubes and put to other vegetables, mix.
Simmer vegetable stew under a closed lid over low heat for another 20 minutes.
Drain water from boiled beans.
Put the beans in a cauldron with vegetables.
Stir and simmer the vegetable stew along with the beans over low heat for 5 minutes under the lid. Add salt and ground black pepper to taste.
At the end of cooking, add chopped herbs, mix.
Delicious, fragrant, tender, satisfying and healthy vegetable stew with beans, arrange on plates and serve.
Bon Appetit! Cook with love!
Beans are a source of protein and can fully replace meat. To prepare delicious healthy dish don't need a lot of money. Vegetables can be used to prepare various interesting and tasty dishes. Vegetable stew with beans it is hearty, lean and tasty dish which can be served for dinner or lunch. Today we will cook a stew of zucchini, eggplant and tomatoes. All these vegetables are very useful and give the dish a special taste. The beans make the stew hearty. Ketchup and garlic add spice and richness to the dish.
It's very easy to prepare and won't take much of your time. In this dish, you can show your imagination and add your ingredients: potatoes, bell pepper, nuts, spicy spices, soy sauce, honey.
Ingredients
- beans - 1 cup,
- onion - 1 piece,
- tomatoes - 5 pieces,
- zucchini - 1 piece,
- eggplant - 1 piece,
- ketchup - 2 tablespoons,
- garlic - 4 cloves,
- salt - 0.3 teaspoon,
- ground black pepper - 2 pinches,
- curry - 1 pinch,
- vegetable oil for frying.
Vegetable stew with beans: recipe
Soak red beans for a couple of hours in water, and preferably overnight. Then, drain the water from the beans. We put the water in a saucepan on the fire, as soon as it boils, put the beans. Cook it for about an hour over medium heat, until tender. We make sure that the beans do not boil. If you have young beans, they will cook in 20 minutes.
Peel the onion, wash and chop finely. Wash the tomatoes and cut into small pieces. To make the tomatoes cook faster, you can grind them in a blender.
Wash the zucchini and eggplant and cut into pieces. If the zucchini is young, then it does not need to be peeled.
Pour vegetable oil into a frying pan and heat it up. I put onions and tomatoes. Fry the onion until golden brown.
Now add zucchini and eggplant. Season them with spices: curry, salt, ground black pepper and mix. Add vegetable oil as needed. Fry the vegetables over medium heat for about three minutes, then cover and simmer until the vegetables are cooked.
Vegetable stew with beans - delicious hearty meal, which can be prepared in Lent or at any other time. Beans usually take longer to cook than vegetables, so you will need to cook them separately and preferably in advance, as the process can take an hour or more. You can serve the stew with a side dish of porridge or potatoes, although this dish itself can serve as a side dish along with a piece of meat or fish.
Ingredients
- 70 g beans
- 2 small zucchini
- 1 tomato
- 1 Bell pepper
- 1 bulb
- 1 st. l. tomato paste
- 200 ml water
- 1.5 tsp salt
- 0.5 tsp spices
- 2 tbsp. l. vegetable oil
Cooking
1. Wash the zucchini, remove the tail and “nose”, cut the vegetable into small cubes. If there are damages on the skin, they must be cut off. It is better to use young zucchini.
2. Pour oil into a frying pan or saucepan, heat it up and transfer the zucchini to the frying pan. Fry over low heat until golden brown, about 10 minutes.
3. Peel and chop the turnip finely, wash the tomato and sweet pepper and chop a little larger.
4. Boil the beans in salted water. This variety of beans was cooked for an hour, until soft. To make the beans cook faster, you can soak them in cold water.
5. Send chopped tomato, pepper and onion, stir.
