Stewed beans with mushrooms. Delicious stewed beans with mushrooms Stewed beans with mushrooms recipe

Greetings, friends!
Stewed white beans with mushrooms can rightfully be classified as a hearty second course, which belongs more to vegetarian cuisine. Thanks to its starchy texture and neutral taste, boiled beans go perfectly with any mushrooms. In this recipe we will use champignons, since after frying they remain juicy, have a soft structure and a delicious aroma. In order for the dish to have a thick consistency, you need to add vegetables and tomato paste to it; these additives will dilute the bland taste of the beans and add sourness to the dish.

Thanks to the protein that beans are rich in and a huge amount of useful substances, you will have a satisfying and very healthy dish.

What is necessary

200 grams of white beans;
300 grams of champignons;
2 dessert spoons of tomato paste;
250 milliliters of water;
1 onion;
1 tomato;
1 bell pepper;
3 cloves of garlic;
refined oil;
1 teaspoon granulated sugar;
a pinch of pepper and salt.

How to cook?

Step 1

It’s worth preparing in advance to create the dish, namely boiling the beans. Like other legumes, it is better to pre-soak beans in water for 12 hours. Then rinse, place in a saucepan with water, place on the stove, and cook until tender for about 60 minutes. But the cooking time also depends on the type of beans. Season with salt towards the end of the process. The beans should be firm and not fall apart. Drain the water after cooking.

Step 2

In the meantime, you can start preparing the remaining components of the dish. Wash all vegetables and wipe dry. Peel the onion and chop into cubes. Cut the pepper into two parts, remove the seeds and veins, cut the pulp into squares.

Step 3

Wash the champignons thoroughly, removing dirt, dry on a woven towel, and cut into large slices.

Step 4

In a preheated frying pan with vegetable oil, first add the diced onion, then add the chopped mushrooms. First, evaporate all the liquid that comes out of the champignons, then cover the pan with a lid, reduce the heat to medium, and fry for about 3 minutes.

Step 5

Step 6

Then add tomato paste, chopped pepper and tomato, pre-cut into small cubes.

Step 1: Prepare the beans.

Before you start cooking, you should pre-soak the beans. This needs to be done in a large plate or small basin, because the beans will increase several times in size during the process. Soak the beans in plenty of water for 6-8 hours or leaving it overnight. But remember that every 3-4 hours you need to drain the water and replace it with clean water.
Drain the soaked beans and place the beans in a saucepan. Fill with clean water, put on fire and bring to a boil. Reduce, cover the pan and cook the beans for 1.5 hours until soft. There is no need to salt this ingredient at this stage of cooking. When the beans are cooked, place them in a colander and dry, waiting for excess water to drain from them, and in the meantime, proceed to the next cooking step.

Step 2: Prepare the ingredients.

Sort the champignon mushrooms, cutting off the darkened areas with a knife if you find them. And also rinse thoroughly and clean this ingredient from adhering dirt. Cut the carefully cleaned champignons into thin slices or large cubes, depending on your preference.
Peel the onions, cut off the ends with a knife, and then chop the vegetables into very small cubes.
Separate the garlic cloves from the head and, like the onion, peel them. Any method of chopping garlic is suitable for this dish, that is, you can simply chop it finely, grate it, or use a special press.
Rinse the dill under warm running water and remove the thick stems; chop the rest using a sharp knife or kitchen scissors.

Step 3: Stew beans with mushrooms.

Heat some vegetable oil in a frying pan and add mushroom slices into it. Cover everything with a lid and cook until the mushrooms become soft and release their juices. Once the bottom of the pan has filled with moisture, open the lid and cook, stirring constantly, until the water has evaporated.

Add finely chopped onion and more vegetable oil to the champignons, if necessary. Fry everything over low heat for 15 minutes. And don’t forget to stir the dish using a special spatula.

After the specified time has passed, add the boiled beans to the frying pan, as well as garlic, herbs, salt, coriander and ground red pepper. Mix well, distributing the spices, and remove the dish from the heat, covering with a lid. Let the stewed mushrooms and beans soak in the seasonings for 5 minutes. That's it, your wonderful and very satisfying dish is ready, start serving it.

Step 4: Serve the stewed beans with mushrooms.

Stewed beans with mushrooms should be served hot, preferably immediately after cooking. I serve this dish as a separate dish and do not complement it with anything else, except to decorate it with pieces of fresh herbs on top. I hope you enjoy this healthy dish as much as I do.
Bon appetit!

For taste and color, you can add a few tablespoons of tomato paste and tomatoes.

If you are not preparing a dish for children, you can increase the amount of garlic and pepper to get a sharper and spicy taste.

You can prepare this dish not only from red, but also from white beans, but then you should slightly reduce the cooking time.

In some recipes, carrots are often added to other stewed ingredients, which undoubtedly has a good effect on the taste and nutritional properties of the dish.

Beans with mushrooms are a wonderful dish that is very suitable for eating during fasting. And if you also consider that in cooking I use ready-made canned beans, then you understand that it is very simple and quick to prepare. And despite this, a dish made from red beans (you can use any other, according to your preference) turns out to be very tasty, satisfying, aromatic and appetizing. I would like to note that it can be served both cold and hot. You can use absolutely any mushrooms for cooking, depending on your capabilities - forest, fresh frozen, champignons or honey mushrooms, in any case it turns out very tasty.

Ingredients:

400 grams of mushrooms (frozen champignons)
1 can (450 g) canned red beans
1 small carrot
1 medium onion
salt, pepper to taste
3 - 4 cloves of garlic
vegetable oil (for frying)
any greens

Cooking method

First of all, fry the thawed champignons in a heated frying pan with oil until almost done, this will take about 20 minutes. Add chopped carrots and thin half-rings of onion, salt, pepper and fry everything together for another 10 minutes. During this time, drain the liquid from the canned beans, rinse them under running water if necessary and add them to the mushrooms and vegetables. Add the garlic cut into slices and simmer everything together over medium heat for 5 - 7 minutes until fully cooked. Before serving, sprinkle the beans with chopped herbs. Bon appetit.

Lean stewed beans with mushrooms is an excellent option for a hearty lunch. I suggest giving preference to two types of beans, they are equally tasty, boil well and have a good taste - dry asparagus and regular white. As for mushrooms, here I also offer several options that are affordable and common - champignons and oyster mushrooms. To enhance the taste, you can add dried mushrooms, if available. It’s very tasty to stew the dish in tomato-pepper sauce, and of course, you can’t do without adding garlic either.

I suggest collecting all the ingredients according to the list and starting cooking.

The only thing you should take care of in advance is to soak two types of beans overnight or for several hours. Then boil the beans until tender.

Wash both types of mushrooms thoroughly in cool water. Dry the mushrooms a little, then cut into arbitrary pieces, just not too small, so that they can be clearly felt in the finished dish. Also peel and cut into quartered strips a medium-sized onion. Place everything in a heated frying pan with a small amount of oil and sauté for five minutes.

Meanwhile, prepare the sauce - peel the tomatoes, peel and chop the peppers as desired, place everything in a blender bowl. Add a little chili at your discretion.

Also add a few spoons of tomato sauce, replace with paste if desired.

Beat ingredients until smooth.

To sauté, pour the prepared sauce directly into the frying pan, season with spices, add a pinch of granulated sugar.

Next, add boiled beans, squeezed garlic cloves, and add a little granulated garlic if desired. Stir, simmer covered for 15-17 minutes at medium temperature. Serve stewed beans with mushrooms with herbs.

Bon appetit!

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