Stewed beans with onions and carrots
Description
The dish is prepared without unnecessary complications. Beans are an excellent source of protein for vegetarians and those fasting. Bean dishes are quite filling and very easy to cook. However, I recommend soaking the beans beforehand—it will cook faster and help avoid bloating. No one can give you the exact cooking time for beans, as they always take different amounts of time to cook. It depends on the variety, the size of the beans, and how properly they've been stored. I want to tell you about it. The finished dish can be served at the table.
Instructions
- 1
Step 1
To make the beans cook faster and to avoid digestive discomfort later, soak them in cold water for 8-10 hours before cooking. It's best to change the water several times during this period.
- 2
Step 2
Then drain the water from the beans, rinse them. Place them in a pot, add water and half a teaspoon of salt. Put the beans on to cook. After boiling, reduce the heat and cook for one to one and a half hours. Cooking time depends on the beans.
- 3
Step 3
Peel the carrot and cut it into small cubes. Fry in a pan with vegetable oil for about 5 minutes, then add a little water and simmer the carrot until the water has evaporated.
- 4
Step 4
Peel the onion and chop it into small cubes. Add it to the carrots in the pan and sauté for about 10 minutes.
- 5
Step 5
Strain the cooked beans and add them to the pan with the vegetables. Season with salt and pepper, add the sauce and a little water. The amount of water depends entirely on you: if you want more sauce, add a bit more water. Don't forget to taste the dish for salt. Mix well and simmer everything together for another 10 minutes. Now you can add chopped fresh herbs and serve the dish.