What to cook from boiled red beans. Red beans - recipes for cooking delicious and healthy dishes

02.10.2020

Red beans are a popular food in many countries. It is rich in protein, healthy and nutritious. Bean dishes are listed in vegetarian diets and lean menus. Red beans are added to meat and vegetable salads, soups, hot and cold snacks. There are dozens of recipes for baking and desserts based on this product. How to cook red beans with and without soaking?

How much to cook

The cooking time of the beans is affected by the length of time they are stored. The older they are, the longer they will cook.

Also, the cooking speed of red beans depends on preliminary preparation... If you hold the beans in water before boiling, then after soaking they are cooked in a saucepan for about an hour. Without pre-processing, this process takes more time (at least 4 hours).

You can cook frozen beans without soaking. It is enough to boil it over medium heat - and in 20 minutes the product will be ready for use.

In a multicooker, soaked beans reach the desired softness in 1.5 hours. In a double boiler, much faster - in 40 minutes.

To see if the beans are ready, take three out of the pot / slow cooker and try each one. If the beans are soft, you can drain the water. If even one is undercooked, continue cooking. Repeat the check in 10-12 minutes.

In a saucepan with soaking

To properly and quickly cook red beans, follow the following technology:

Soak the beans in cold water in a certain proportion: 1 part beans 2 parts water. Keep for at least 6-8 hours, but no more than 12, to avoid fermentation. Change the water every 3 hours if possible. Do not use quick ways soaking (for example with baking soda). So you ruin everything useful material.
Boil the product in fresh water. Place 1 cup of legumes in a saucepan and add 3 cups of liquid.
Place the container on low heat until it boils.
Drain the first water, collect fresh water and bring it to a boil again. Boil the red beans for an hour. Do not cover the container with a lid, avoid excessive bubbling of water. Keep an eye on the liquid level in the saucepan and add as needed.
At the beginning of cooking, add 2-3 tbsp. l. vegetable oil, and at the end - salt to taste.
Try not to overcook the beans, otherwise the structure of the beans will be disrupted and they will burst.

In a multicooker

If you are afraid that the beans will not burn, cook them in a slow cooker. The algorithm of actions is as follows:

Place the presoaked beans in a multicooker bowl.
Add seasoning to taste and salt (200 g beans 1 tsp).
Stir everything thoroughly and fill the container with fresh water. The liquid should cover the dish.
Select the "extinguishing" mode. The multicooker will set the cooking time automatically.
After braising is finished, taste the red beans. It should be soft.

In a slow cooker, cook red beans in the "Stew" mode.

Red Bean Recipes

Red beans go well with vegetables. In some dishes, it can replace meat, as it contains a lot of protein. Beans are used to prepare salads, soups, side dishes. Below are some simple recipes.

With vegetables

To prepare the dish you will need:

red beans - 600 g;
sweet pepper - 2 pcs.;
onion- 2 pcs.;
garlic - 2 cloves;
carrots - 2 pcs.;
sour cream - 6 tbsp. l., hot ketchup - 2 tbsp. l .;
butter- 20 g;
a bunch of greens;
salt to taste.

Preparation:

Pour a small amount of water into a saucepan. Set the container to maximum heat.
When the water is hot, add the butter and stir quickly.
Place the pre-cooked beans in a bowl and simmer for 7 minutes. Stir the contents occasionally.
Season everything with squeezed garlic and ketchup.
Cut the peppers into cubes and the onions into strips. Chop the carrots on a coarse grater. Add components to vegetable mix and season with salt.
Mix everything thoroughly and simmer over medium heat for a quarter of an hour.
Place the finished dish in a large bowl and add sour cream. Garnish with dill and parsley.

In tomato

Required Ingredients:

red beans - 400 g;
carrots - 1 pc.;
tomatoes - 3 pcs.;
onions - 1 pc.;
garlic - 1 clove;
sunflower oil;
salt to taste, a bunch of greens.

Preparation:

Dice the onion. Fry it in sunflower oil.
Add chopped carrots. Mix everything thoroughly and fry for 3 minutes.
Cut the tomatoes in half and grind. Put the resulting mass in a frying pan.
Simmer the sauce for 10-15 minutes.
Add the pre-cooked beans to the vegetables, add the squeezed garlic and salt to taste.
Simmer for 10-15 minutes.
Before serving ready meal decorate with herbs.

Bean soup with mushrooms

Required product list:

red beans - 150 g;
smoked sausage - 250 g;
mushrooms - 350 g;
tomato paste - 40 g;
carrots - 2 pcs., onions - 1 pc., garlic - 1 clove;
chicken bouillon- 1 l;
a bunch of greens;
vegetable oil;
a pinch of salt and black pepper.

Preparation:

Chop the garlic, onion and carrot into small cubes. Place the chopped mushrooms and the rest of the vegetables in a saucepan. Fry it all on vegetable oil.
Season with salt and black pepper to taste.
Cut the sausage into small strips and place in a container.
Pour in chicken stock and bring to a boil.
Add tomato paste, cooked beans and boil again.
Switch off the hotplate after 10 minutes. Add chopped herbs to the soup.

Red bean salad

Prepare the following components:

red beans - 150 g;
pickled champignons - 100 g;
red salad onions - 1 pc.;
mayonnaise - 2 tbsp. l .;
olive oil - 2 tablespoons l .;
a bunch of parsley;
salt and pepper to taste.

Preparation:

Boil red beans.
Peel and cut the onion into half rings. Fry the vegetable in oil until golden brown.
Place beans, onions and chopped mushrooms in a large bowl.
Season the ingredients with salt and pepper.
Season the salad with mayonnaise, mix thoroughly and sprinkle with chopped parsley on top.

There are always several culinary secrets in the arsenal of experienced housewives. To properly prepare a red bean dish, keep the following points in mind:

Soak the beans in a large container as the fruit will absorb the liquid and swell in size 2-3 times. Also, their volume increases during cooking (2 times).
During braising, the color of the product may turn brownish brown. To avoid this, do not cover the pot with a lid.
In summer, soaked fruits should be kept in the refrigerator.
Make sure the beans are completely cooked. Undercooked contain a substance harmful to the body - phytohemmaglutin.
If you want to keep the shape, add salt to the water at the beginning of cooking. If you need loose beans - at the end of cooking.
Stirring the beans helps to cook them down. Do this if you are making a pate or puree soup.

If you strive to eat well, red beans will become an essential part of your diet. It is rich in vegetable protein, amino acids, vitamins B, C and PP. The peculiarity of the product is that after cooking it does not lose useful properties... If you know how to cook red beans, then any legume dish will be within your power.

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Red bean dishes are hearty and tasty, and can replace meat in terms of nutritional value. It is not for nothing that it is contained in a traditional English breakfast: for centuries, ordinary workers needed a lot of calories in the morning to do hard work, and since further snacks were impossible, they ate eggs, meat, vegetables, toast and beans for breakfast, and thus provided themselves with strength for the whole day.

Red beans are high in fiber and vitamins, and as a bonus, they normalize blood sugar levels and help flush out toxins. But beans can be harmful if you try to eat them raw - they contain many toxic elements, which can be eliminated only with the help of preliminary soaking. In addition, children and pregnant women are advised not to consume beans more than once a week.

Before cooking, raw or dried beans must be prepared for further processing. A slow but sure way is to soak the beans in water and let them sit for 8-10 hours or overnight. It will not be superfluous to change her water every 3 hours. A quick way is to pour the beans with cold water, wait for a boil and boil for 5 minutes, then leave to infuse for an hour, and then boil for about half an hour.

Regardless of the preparation method chosen, after soaking, drain the water and rinse the beans. Also at this moment, you can add two tablespoons of vegetable oil - so the taste of the beans will become softer and more tender. After that, the beans must be poured with 3 cups of fresh cold water and cooked over low heat. The cooking time for store beans is about an hour and a half, and fresh beans may take less time. To check the readiness, after 40 minutes, you need to get three beans and taste them: if at least one grain is not soft enough, get the beans early. During cooking, it is important to ensure that the amount of water in the pan does not decrease, therefore, with natural evaporation, a new portion of the liquid must be added.

Lobio
Beans are widely used as an ingredient in both meat and lean dishes... For example, the traditional Georgian and Armenian lobio, which translates as "beans", can be cooked with or without meat.

To prepare lean lobio, you will need:

3 cups cooked beans
1 glass of broth left over after cooking;
1 tbsp. l. vegetable oil;
2 medium carrots;
2 tbsp. l. tomato paste;
1 red onion;
half a head of garlic;
salt;
a bunch of greens (preferably cilantro).

Boil the beans. Grate the carrots and simmer them in a skillet for two minutes under closed lid... Add the beans to it and fry a little, then pour the broth and add the rest of the ingredients. Simmer over low heat until lightly thickened - this will take from 40 minutes to an hour. Add salt five minutes before cooking and let the dish rest a little. Lobio can be used as an independent side dish for meat, and as a sauce for buckwheat. In addition, the longer the finished lobio is, the tastier it is.

Lobio for serving with pita bread
Lobio for serving with pita bread differs in the degree of density and texture. To prepare it you will need:

2 cups cooked beans
2 tbsp. l. liquid left after cooking;
1 tbsp. l. vegetable oil;
half a glass of walnuts;
2 onions;
3 cloves of garlic;
1 tsp seasonings hops-suneli or a mixture of turmeric with black ground pepper;
salt;
a bunch of cilantro.

Chop the onion and garlic and fry them in a skillet until golden brown. At that moment, when you turn the onion, add spices there, mix well and fry the mixture for another five to seven minutes.

Peel the walnuts and grind them in a mortar or blender with half of the onion and garlic mixture from the pan, and crush the other half with the cilantro.

After that, in a large container, thoroughly mix the beans and all prepared ingredients, add salt and pepper. Do not rush to dilute the lobio with bean broth: while the dish is infused, it will give a little juice. Close the container with a lid or wrap with cling film and let the dish brew for about an hour. Traditionally, this lobio is served as an appetizer for thin pita bread.

Pasta with beans
Almost equivalent substitute for cooked beans - canned in own juice... With it, the taste is more spicy. Canned beans can be a real lifesaver if you need to quickly and easily cook something hot and satisfying, and there is no time to soak natural beans. In this case, you should pay attention to pasta with stew and beans, which are cooked in just 15 minutes. To prepare it you will need:

pasta;
a can of stew (if desired, you can replace it with any meat, but then the cooking time will increase proportionally);
salt;
spices.

Boil the pasta until slightly hard - this will take about ten minutes. Place the stew and jelly in a skillet. Drain almost all the water from the beans, leaving a couple of tablespoons, and when the stew boils, add the beans along with the liquid. Stir and turn the heat to high and leave until the mixture thickens, uncovered. When the sauce reaches the consistency of sour cream (it will take about 7-10 minutes), pour it into a pot of pasta, add a little dried paprika, mix well and serve. If desired, the dish can be sprinkled with grated cheese and herbs, or add small piece butter.

Bean salad
Among all the recipes for canned red bean salads, the leader is the one where the soft texture of the beans is mixed with the smooth texture of the mushrooms. To prepare this salad you will need:

jar canned beans;
can of canned mushrooms (you can use fresh or frozen);
2-3 red onions;
1.5-2 tbsp. l. mayonnaise or sour cream;
salt;
spices.

Cut the onion into small but fleshy cubes and sauté over medium heat for a large number vegetable oil for five minutes. Add finely chopped mushrooms to the onion and fry until golden brown. Drain the liquid from the beans and combine all the ingredients in a deep bowl, adding sour cream or mayonnaise, spices and, if desired, herbs. The salad can be served both independently and as a side dish for meat dishes.

Helpful hints:

During the initial processing, the beans swell almost twice, so you need to take bulky dishes for soaking.
In the summer, when soaking for a long time, the beans can easily ferment, so it is better to put them in the refrigerator.
Beans are never salted at the beginning of the boil, as salt slows down the process and makes the beans harder.
Leave the lid on the beans when boiling to avoid darkening.
To determine the degree of readiness of the beans, you can take them out of boiling water and blow them right there. The peel of the finished beans will burst immediately.

The most amazing thing is that you can eat beans every day and never be repeated in recipes (for example, it can be used instead of potatoes, and bean soup can warm you on any chilly evening), so the use of beans is limited solely by your imagination.

It is known that beans are a source of valuable protein, especially indispensable for those who, for some reason, refused to consume animal protein. That is why bean dishes are a must on lean menus and vegetarian diets. Boiled red beans work well in a wide variety of dishes: vegetable and meat salads, cold and hot appetizers, soups and main courses. Moreover, there are dozens of recipes for desserts and pastries based on red beans. The value of beans is all the higher because the useful substances contained in it practically do not lose their significant properties during heat treatment.

It is very important to cook red beans properly. Do not eat raw beans or beans themselves, sprouted or undercooked beans. This limitation is due to the fact that raw beans contain a special substance - phytohemmaglutin, the use of which is undesirable. This toxin is destroyed by the long-term heating that occurs when beans are cooked.

How to soak red beans properly

Before boiling the beans, they must be soaked in water for a sufficiently long period of time. It is not recommended to skip this step! Of course, soaking speeds up the cooking of the beans, but it also improves the absorption of carbohydrates in the beans and therefore helps prevent digestive problems.

Soak the beans in cold water (!) At a ratio of 2 parts water to one part beans.

It is advisable to soak red beans for at least 8 hours, but no more than 12 hours, to avoid possible water fermentation. For the same reason, if possible, it is worth changing the water every 3 hours.

Keep in mind that "quick" methods of soaking beans, for example with baking soda, lead to the destruction of nutrients.

How to cook red beans

Drain the water in which the beans were soaked, rinse the beans thoroughly and fill them with fresh water so that the beans are covered by about the phalanx of a finger. Cook the beans over low heat, avoiding excessive boiling of water and without covering the pot with a lid. We carefully monitor the water level in the pan, carefully add water as needed. The total cooking time for beans is about 1-2 hours. It depends on how long the beans are stored. The "older" your beans, the longer they will cook.

There are several subtleties to consider when boiling red beans:

Covering the pot in which the beans are boiled with a lid will give the beans a brownish brown color.

Salt the water at the beginning of the bean cooking if you want to keep the beans in shape, and at the end of cooking if you need the cooked beans.

By stirring the beans, you help them boil down. Do this only if you are making a puree soup, pâté, or other dishes where the shape of the beans is not important.

How to tell if beans are ready

To find out if the beans are ready, you can use the method often used by the chefs of classic European restaurants. After taking out three beans from the pan, try each one, if all turned out to be soft, the beans can be drained. If at least one of them is undercooked for your taste, continue cooking and use the same check method after 10-12 minutes.

Take advantage of our rich collection of red bean recipes on our website to fully appreciate the taste and benefits of this wonderful bean.

Red beans are healthy and must be included in your diet at least once a week. You can buy it at finished form is not necessary to cook. Plus, it's much faster.

In this article, you will find the most delicious red bean dishes you can think of. The recipes are pretty simple, so any housewife can handle it. But first, we advise you to read what properties this legume has.

A little about the benefits of red beans

Beans are classified as legumes, which immediately indicates that it is healthy. It contains soft fiber that not only energizes but also keeps you feeling full. The product is recommended for obesity, as it can saturate the stomach very quickly.

It has a good effect on the cardiovascular system, the nervous and even the immune system. It can also be used as a prophylaxis against any neoplasms. Increases the level of hemoglobin in the blood, lowering cholesterol.

Minestrone

Now we are preparing a very famous Italian soup. It is prepared mainly from seasonal vegetables, and sometimes it is supplemented with rice or pasta (pasta).

1 red onion;
60 ml of oil;
2 carrots;
70 g parmesan;
2 stalks of celery;
30 g basil;
10 g fresh rosemary;
1 piece of garlic;
360 g of tomatoes;
230 g green beans;
240 g potatoes;
430 g beans;
230 g of cabbage.

Time - 40 minutes.

Calories - 88.

Soup preparation:

Burrito with beans and minced beef

This dish can be served as complete or can be served as incredible hearty snack... Choose whichever suits you best, but you must try!

650 g of beef;
2 sweet peppers;
1 red onion;
30 ml of oil;
230 g corn;
120 ml sour cream;
3 g dry garlic;
450 g cheddar;
130 ml barbecue sauce;
12 tortillas;
280 g red beans.

Time - 40 minutes.

Calories - 174.

How to make a burrito right:

Rinse the beef, cut off all the fat with a sharp knife;
Cut it into small cubes and mince it;
You can also grind the meat with a blender;
Peel the onion, rinse it and chop finely;
Pour oil into a deep frying pan, add meat and onions;
Cook, stirring occasionally, until the meat grabs;
Rinse the pepper, cut out the center and cut the pulp into short strips;
Drain the corn and beans, mix the grains and beans with the pepper;
Add the mass to the pan when the meat is almost done;
Grind the cheese, as always, with a grater;
Bring the contents of the pan to taste, add garlic and sauce;
Pour in half of the cheese and mix thoroughly;
Spread the tortillas on the work surface and sprinkle the center of each with a small amount of cheese;
Next, lay out the filling and wrap the burrito;
Fry them in a pan and serve.

English breakfast

Finally, you will have the opportunity to find out what a real English breakfast really consists of. You will be surprised not only by the list of ingredients, but also by their quantity. This recipe is intended for one person, but you can increase the number of servings by purchasing more products.

2 eggs;
15 ml HP sauce (English brown sauce based on vinegar, spices and fruit juice);
2 pork sausages;
50 ml of oil;
70 g blood sausage;
2 slices of toast bread;
1 tomato;
20 g butter;
3 large mushrooms;
20 ml of milk;
80 g red beans;
60 g bacon.

Time - 30 minutes.

Calories - 218.

Preparing breakfast:

Heat the oven to 180 Celsius and close the door;
Pour oil into a frying pan and fry sausages on it;
When they start to brown, transfer them to a mold and place in the oven;
Bake for just ten minutes until tender;
During this time, you can prepare the bacon by cutting it into slices;
Put it in the frying pan where the sausages were fried and fry straight until crisp;
After that, remove the pieces so that they do not gain fat;
Wash the tomato, cut off the bottom and fry it in the oil left over from the bacon and sausages;
Open the beans, drain the liquid and rinse it, add to the tomatoes;
Peel the mushrooms, cut in half and place with the tomato and beans;
Cut the blood sausage into thick rings and put it side by side too;
Fry all components until tender, stirring occasionally and turning them over;
Break eggs into a bowl, mix them with milk and season with spices;
Heat a frying pan by melting butter in it and pour eggs into it;
Stirring actively, bring to readiness;
When the chatterbox is ready, remove the dishes from the heat;
Next, put it on a large plate, put the sausages from the oven next to it;
Attach beans, tomato, bacon, mushrooms, blood sausage;
Brown the toasts a little in a dry frying pan or in a toaster, put them side by side;
Pour the sauce into a small bowl and place it directly on the plate if there is room left or nearby.

Red bean casserole with chicken and vegetables

350 g cauliflower;
10 ml of oil;
450 g chicken fillet;
30 g dill;
450 g beans;
3 eggs;
1 onion;
150 g of hard cheese;
1 carrot;
170 ml cream.

Time - 1 hour 35 minutes.

Calories - 119.

Cooking steps:

Rinse chicken meat, remove fat and films, place in a saucepan;
Pour at least 1.5-2 liters of water, put on the stove and season;
Let it boil and cook for about thirty minutes;
When the meat is ready, let it cool in the broth;
After that, grind it a little and put it through a meat grinder or into a blender;
Rinse the cabbage, disassemble it into inflorescences and put it in broth;
From the moment of boiling, cook for 5-7 minutes and drain into a colander;
Open the beans, drain and rinse with running water;
Peel the onion, rinse and finely chop it, but you can also use half rings;
Peel and chop the carrots, as usual, with a grater;
Warm up half of the oil in a pan, add the prepared root vegetables;
Place beans and cabbage in a blender to chop or use a meat grinder again, as in the case of chicken fillet;
Pour cream into a deep bowl, break eggs to them;
Grind the cheese, add it to the cream, season and stir;
Add here meat, beans, cabbage, onions with carrots;
Rinse the dill, finely chop it with a sharp knife;
Stir it into the creamy mass, bring to homogeneity;
Cover the baking dish with paper and grease it with the remaining oil;
Pour the resulting "dough" and bake it for 40 minutes until golden brown.

Wellington beef with beans, mushrooms and pâté

If you ever hear about Wellington beef, then immediately imagine the meat, which is wrapped in a mass of mushrooms, and then in dough. All this is baked and drives you crazy while still in the oven! But today we love experiments, so add beans and a little pate to the mushrooms.

1300 g beef tenderloin;
80 g liver pate;
60 g of mushrooms;
80 g red beans;
1 branch of rosemary;
15 ml of oil;
650 g yeast puff pastry;
1 egg.

Time - 2 hours 50 minutes.

Calories - 254.

How to bake:

Remove excess fat from the meat and shape it into a brick. That is, it must be rectangular, but the height does not have to correspond to the width, the height can be slightly less;
Pour oil into the pan, warm it up and put the meat;
Fry it on all four sides until golden brown;
During this time, peel the mushrooms and cut them into slices;
Pour into the pan after the beef and fry until golden brown;
Drain, rinse and grind the beans in a blender;
Mix it with pate, bringing the mass to homogeneity;
Roll out the dough, but not too thinly and place it on a baking sheet or in a mold, the bottom of which is covered with a sheet of parchment paper;
Place the meat in the center and grease it with the resulting mass from five sides (without a bottom);
On top and on the sides, that is, wherever there is pate and beans, stick mushroom slices;
Collect the dough in an envelope and cut off all excess;
Beat the egg and grease the places that cannot be glued together, as well as the entire surface;
At 190 Celsius, bake the dish for 45 minutes;
After that, reduce the temperature of the cabinet and bake for another 1-1.5 hours;
Before serving, cut the dish into portions, garnish with rosemary.

Salad recipe with potatoes, red beans and tuna

50 ml wine vinegar;
32 olives;
230 ml olive oil;
60 g parsley;
30 ml dijon mustard;
6 eggs;
1 piece of garlic;
8 potato tubers;
8 anchovies;
2 sweet peppers;
450 g beans;
8 tomatoes;
850 g of tuna.

Time - 40 minutes.

Calories - 130.

Component handling:

Pour vinegar into a bowl and add mustard, beat with a whisk until creamy;
Peel the garlic, chop with a special crush;
Pour oil to the mustard, add spices and beat with a whisk until fluffy and light;
Open anchovies in oil, put eight pieces in a bowl of cold water;
Soak for five minutes, then cut each fillet into quarters;
Rinse the tuna, dry it and cut into small pieces;
Sprinkle a little oil and fry in a clean pan until tender;
After that, pour the prepared dressing over the fish and set aside;
Wash the potatoes and boil until tender;
Then peel, cut into small cubes;
Boil eggs until tender, peel them and chop them in the same way;
Wash the tomatoes, chop them coarsely and salt;
Wash the pepper, cut in half and cut out the centers;
Cut olives into rings or leave them whole;
Rinse the parsley, chop it finely with a sharp knife;
Open the beans, drain and rinse them thoroughly;
Mix fish, potatoes, tomatoes, olives, parsley, eggs, anchovies, peppers, beans;
Season all this with cooked sauce and serve.

When serving the burrito and it feels too dry, you can prepare the sauces. It can be sour cream, guacamole, salsa, golandez, or whatever sauce you like.

If you are worried that the meat in the dough will not bake, then you can fry it harder in a skillet beforehand.

If you love red beans, please try everything we have prepared for you. We tried to find something special, but at the same time use the most common ingredients. This is all insanely delicious and well worth your time.

Another recipe delicious food from red beans - in the next video.

Beans are nutritious and useful product that can easily replace meat. It contains calcium, iron, sulfur, ascorbic acid. There are leguminous, asparagus, red, yellow, black and white beans... Each of them has its own characteristics that must be taken into account when preparing. For example, be sure to soak red beans in cold water for several hours before cooking. Here are some basic recipes, thanks to which you can make delicious red beans.

Red bean salad

It will take very little time to prepare such a salad, since canned beans will be used.

Ingredients:

Canned red beans 1 b.
Canned champignons 1 b.
Onions 1 pc.
Carrots 1 pc.
Tomato 1 pc.
Hard cheese 100 gr.
Mayonnaise.
Vegetable oil.
Salt to taste.

Sequencing:

Peel the onions and carrots. Grate the carrots on a small measuring scale, chop the onion into small pieces. Fry the onions and carrots in vegetable oil for 3-5 minutes, then add canned mushrooms and continue to fry everything in a pan for another 5 minutes.
Mix onions, carrots and mushrooms with a can of canned beans. Then add the chopped tomato and finely grated cheese.
Season the salad with mayonnaise, then salt it.

The prepared salad can be garnished with herbs and a few pieces of canned mushrooms.

Prepare red beans in tomato sauce

Many have tried beans according to this recipe. The dish is delicious and easy to prepare.

Ingredients:

Beans 1 tbsp.
Carrots 1-2 pcs.
Onions 1 pc.
Vegetable oil.
Tomato paste to taste.
Salt, spices to taste.

Sequencing:

Soak the beans in cold water overnight. Then rinse it and cook until cooked through. This will take approximately 1 hour.
Peel the onions and carrots. Grate the carrots on a fine grater and chop the onion. Fry in vegetable oil for 5-7 minutes. Add tomato paste and mix everything thoroughly.
Add prepared beans to onions, carrots and tomato paste. Mix everything thoroughly and continue to simmer everything in a pan for another 5-10 minutes. Add salt and spices to taste 1-2 minutes before cooking.

How to cook red beans - lobio in a slow cooker

Lobio is a traditional dish Georgian cuisine which include simple and affordable ingredients.

Ingredients:

Red beans 3 tbsp
Onions 1 pc.
Tomato paste 100 gr.
Garlic 5 cloves.
Salt, sugar, spices (hops-suneli pepper), cilantro to taste.
Vegetable oil.

Sequencing:

Soak red beans overnight. During this time, it will be completely saturated with water and will be ready for cooking. Cook the beans in salted water.
Rinse the peeled onions, cilantro and garlic and then chop.
Fry the onions in vegetable oil in a slow cooker until cooked through. For this, the "Frying" or "Baking" mode is suitable.
Combine the beans and onions and turn on the "Stew" mode. The beans should be braised for about 1 hour.
Add tomato paste, salt, sugar, spices, garlic and cilantro to taste. Continue to extinguish the lobio on the "Extinguishing" mode for another 1-1.5 hours.
Decorate the prepared dish with herbs.

Red bean pate

Such a dish can be put on both everyday and festive table... Beans combined with nuts give the dish a unique and special taste.

Ingredients:

Red beans 2 tbsp
Onions 2 pcs.
Walnut 100 gr.
Garlic 4 cloves.
Vegetable oil.
Salt, spices to taste.

Sequencing:

Soak the beans for several hours and then boil. Pour the remaining broth into a separate bowl.
Grind the walnuts thoroughly in a blender.
Peel the onion and garlic and chop finely. Fry them in vegetable oil until cooked through.
Mix Walnut with onions, garlic, beans. Season with salt and spices to taste. Mix everything thoroughly with a blender. The result should be a homogeneous paste.

Bean dishes go well with meat, vegetables and offal, so they can be safely added to an already cooked dish. You can use nuts, herbs and vegetables as decoration.