Stewed red beans with mushrooms. Stewed beans with mushrooms Homemade beans with mushrooms recipe

For lovers of vegetable and mushroom dishes, this article on my website will present stewed beans with mushrooms and vegetables. I think it's delicious Lenten dish It will appeal not only to vegetarians and those who observe fasts, it will appeal to any person who wants to be well-fed and healthy. Stewed with mushrooms and vegetables beans when hot – it’s quite tasty and healthy second course without meat, and in the cold it’s great snack from vegetables and mushrooms.

Before moving on to describing the recipe for preparing the proposed dish from beans, mushrooms and other vegetables, I would like to briefly remind you of the beneficial properties of my favorite beans and dishes made from them for the human body.

Beans were brought to Europe from America during the time of Columbus in the 16th century as a beautiful ornamental plant. Bean fruits began to be used as food only in the 17th century.

Common beans contain approximately 22% protein, 1.7% fat and 54% carbohydrates. The composition of bean proteins is very close to meat protein, and at least 75% of bean proteins are easily absorbed by the human body. The calorie content of beans is approximately 300 kilocalories. Beans are rich in vitamins such as E and PP, as well as B vitamins. They contain a large amount of amino acids and microelements that have a beneficial effect on the human body.

The beneficial properties of beans have been noted for diseases of the gastrointestinal tract, cardiovascular system, and rheumatism. Eating beans leads to cleansing of the body, promotes the dissolution of kidney stones, has a positive effect on the condition of human nails, skin and hair, reduces blood sugar and leads to normalization of glucose levels in diabetics. Bean dishes are a good help for good nutrition and not only for vegetarians and those who observe fasts, but also for any person.

However, you should beware of eating beans raw, since raw beans contain toxic substances that can have a very harmful effect on the functioning of the stomach and the entire digestive tract; they can damage the intestinal mucosa and even cause poisoning. Therefore, in order to avoid harmful consequences, and to use the beneficial properties of beans in full, they should be prepared correctly.

I cook bean dishes quite often and I have already presented many of them, including lean, vegetarian and dietary dishes, on the pages of my website, for example: , , , and others. And although beans are the main ingredient in all these dishes, in addition to them, they always contain other healthy ingredients so that, in the end, the dishes are not only healthy, but also tasty. The dish with mushrooms and vegetables described in this article is no exception.

Stewed beans with mushrooms and vegetables, recipe

The recipe for stewed beans with mushrooms and vegetables is simple and does not require great culinary skills or time. The products are all available and inexpensive, and the dish itself is tasty, healthy and nutritious.

To stew beans with vegetables and mushrooms, I use the following products:

Beans – 1 cup (200 – 250 grams);

Mushrooms – 300 grams (I have boiled honey mushrooms, but they can be replaced with fresh champignons, or any other mushrooms);

Onions – 3 medium heads;

Carrots – 1 piece;

Sweet bell pepper – 1 piece;

Tomatoes – 2 pieces;

Sunflower oil – 50 grams;

Ground black pepper;

How to cook beans with mushrooms and vegetables, step-by-step recipe with photos

To prepare stewed beans with mushrooms and vegetables, you must first soak the beans, then boil them. Peel the onions, carrots and peppers. Chop all the vegetables. Fry mushrooms with onions. Place all prepared ingredients in layers in a mold, add salt and pepper and simmer in the oven until cooked.

And now prepare a tasty and healthy second course of beans, mushrooms and vegetables with all the details.

Before preparing any bean dish, the beans should be pre-soaked for 8 to 10 hours. I always soak the beans overnight.

So, I take a glass of beans, rinse them under running water, put the washed beans in a deep bowl and fill them with cold water. You need three times more water than beans, as they swell when soaked.

In the morning, I wash the soaked and swollen beans again under running water. I transfer the beans to a saucepan and pour in cold water. The water should be 3 to 4 centimeters above the beans. I set the pan with beans to cook on low heat for 20 minutes. When cooking the beans, do not stir them and salt them five minutes before the end of cooking. After 20 minutes have passed, I remove the pan of beans from the heat and place them in a colander to drain the water.

Of course, while the beans are cooking, so as not to waste time, I prepare the vegetables.

Wash tomatoes and sweet bell peppers. I peel onions and carrots.

I grate the peeled carrots on a coarse grater.

I cut the onion into half rings.

I cut the bell pepper into two parts, remove the stem and seeds. I cut the peeled pepper halves lengthwise into three parts, and then crosswise into pieces 1.5 - 2 centimeters wide.

I cut the tomatoes in half, remove the stalk from the halves and cut the stalked tomato halves into cubes.

Let's start with the mushrooms.

I have boiled mushrooms, but to improve the taste I fry them additionally. To do this, I put a frying pan on the fire and pour 50 grams of sunflower oil into it. When the frying pan with oil is hot, add mushrooms and chopped onions into it.

Stirring occasionally, I fry the onions with boiled honey mushrooms for about 10 - 15 minutes. If you have fresh champignons or oyster mushrooms, then you do not need to boil them first. These mushrooms just need to be fried with onions in sunflower oil.

As the cooking progresses, I turn on the oven to preheat to a temperature of 170 - 180 degrees.

I have all the ingredients prepared; I take a deep form and place them in this form in layers (without mixing).

First I add the boiled beans.

I transfer mushrooms fried with onions from the frying pan onto the beans.

Place grated carrots on top of the mushrooms.

Beans are an excellent dietary product of plant origin, which has a whole range of beneficial properties. You can prepare a huge number of tasty and healthy dishes from it, the combination with mushrooms is especially interesting.

Recipe for salad with mushrooms and beans

To prepare a salad with mushrooms and beans you will need: - 250 grams of mushrooms; - 1 can of canned beans; - 1 onion; - 1 clove of garlic; - spinach; - 2 tablespoons of vegetable oil; - 1/2 teaspoon of thyme; - 1 tablespoon balsamic vinegar; - ground pepper; - salt.

Peel the onion, wash in cold water and cut into thin half rings or small cubes no larger than 1 centimeter.

To avoid tears when cutting this vegetable, periodically rinse the knife in cold water.

Remove the husks from the garlic, rinse and chop with a knife or grate on a fine grater. Wash the mushrooms under running water and dry thoroughly. After this, cut them into beautiful plates, the thickness of which should not exceed 5–7 millimeters. You can use any mushrooms for this recipe, it all depends on your taste preferences (for example, champignons).

Open the can of beans and pour the contents into a colander. Then stir the beans with a tablespoon and leave in this container for a while to drain all the liquid.

To prepare this salad, beans of any color are suitable - both white and red.

Pour vegetable oil (sunflower, olive or corn) into a frying pan, place over medium heat, add the onion and fry for about 3-5 minutes, stirring constantly. Then add the mushrooms and fry along with the onions for about 5 minutes. As soon as the mushrooms and onions acquire a beautiful brown tint, season the ingredients with dried thyme and remove the beans from the colander. Continue cooking for about 2 minutes, stirring constantly. Then add the garlic, stir, keep on the fire for another minute and transfer the contents to a beautiful dish.

Now add chopped spinach leaves, balsamic vinegar, salt and pepper to the salad. Mix everything thoroughly. Serve the dish warm or cold, arranging it on portioned plates, along with lean rye bread or lean rolls, cut into slices.

You can replace spinach with more traditional greens - parsley, dill or green onions.

If you wish, you can also add boiled potatoes, green beans, green peas, pickled cucumbers, and bread crumbs to this salad. Don't be afraid to experiment to create new flavors.

Calories: Not specified
Cooking time: Not indicated

When you know what products can be prepared from, then even during the strictest fast the food will be healthy, tasty and varied. Take beans, for example. This is the basis for soups, main courses, an additive and a wonderful filler for pates and sandwich spreads. Thanks to its neutral taste and starchy consistency, boiled beans go well with almost any food and can be either an independent dish or a side dish. It is no coincidence that they are so popular in hot countries - beans are well digestible, they contain a lot of vegetable protein, and they are also very satiating. At the same time, it is quite inexpensive.
The recipe for red beans stewed with mushrooms and vegetables is a bit reminiscent of, but without potatoes and the usual variety of vegetables. It contains only onions, carrots and tomatoes, and it is recommended to serve the finished dish with boiled rice, so the lack of potatoes is fully compensated. The combination of beans, mushrooms and rice is unusual, but believe me, it is very tasty! In any case, it’s worth a try, and then decide whether you need a side dish or whether the beans and mushrooms will be served as a separate dish.

Ingredients:
- dry red beans – 1 cup;
- onion – 2 pcs;
- carrots – 2 pcs;
- garlic – 3-4 small cloves;
- fresh champignons – 200 g;
- refined vegetable oil – 3-4 tbsp. spoons;
- tomato sauce (chopped tomatoes) – 4 tbsp. spoons;
- water - an incomplete glass;
- paprika – 1 teaspoon;
- oregano, basil - half a teaspoon each;
- salt - to taste;
- any fresh herbs - optional;
- boiled rice - for garnish.

Recipe with photos step by step:

Sort dry beans and wash in cold water. Pour into a saucepan or bowl, add clean water so that the water level is 4-5 cm higher. When the beans swell, they absorb a lot of liquid. Leave until morning or for 8-10 hours.

Before cooking, drain the water in which the beans were soaked, rinse the beans again and add water again. This time pour about the same amount of liquid. Place on high heat and boil. Don't add salt! Turn down the heat, cover and cook until fully cooked. The beans will become soft, but not overcooked and will retain their shape.

When the beans are ready, chop the vegetables and mushrooms. Chop the onions into small cubes. Chop the garlic cloves with a knife or pass through a press (garlic press).

Grate the carrots using a coarse grater. Or cut into very thin strips.

Wash the champignons, trim the stems, peel off the film from the caps. Cut into four parts; if the caps are large, then cut into plates.

Pour oil into a deep frying pan, heat and add onion. Immediately begin stirring until the onions become translucent but do not brown. Add garlic, fry for another minute. When frying onions and garlic, make the heat lower than medium.

Add carrots, stir, fry until soft. Do not increase the heat, you do not need to fry the carrots either, just soften them.

Add chopped mushrooms to soft vegetables. Increase the heat so that the mushroom juice evaporates faster.

Fry mushrooms with vegetables, add boiled beans, stir. Add salt to taste.

Season with spices - use your own taste here. In the recipe, dried herbs and ground paprika were chosen as aromatic additives. For spiciness, you can add a little black pepper or a pinch of ground chili.

After adding the spices, heat the vegetables and mushrooms for a minute over medium heat and pour in the tomato sauce or chopped tomatoes. Fry the tomato for several minutes, boil it down a little if it is liquid.

Then add water, taste for salt and seasonings, and adjust. Cover with a lid and simmer the beans and mushrooms for about ten minutes over low heat.

in advance or cook it at the same time as the beans. Serve beans stewed with mushrooms and vegetables with rice or without a side dish - at your discretion. Bon appetit!

Beans I washed it and soaked it for about 15 hours the day before. It’s better to do it overnight. During this time, it became softer and doubled in size. I drained the water from it, filled it with fresh water and set it to cook.

Bring to a boil, turn the heat to low and cook for about an hour and a half. I poured the broth from the beans into a cup (it will come in handy). While the beans were cooking, I prepared the rest of the ingredients. I diced the onion and grated the carrots on a coarse grater.

Lightly fried onions and carrots in vegetable oil. I defrosted the mushrooms (I used frozen and chopped) and added them to the sauté. Fry for 10 minutes over medium heat.

I salted, peppered and poured in 1 cup of bean broth. Cover with a lid and simmer for another 20 minutes. If your beans are still a little strong, you can add more broth and simmer until done.

Serve baked beans better with greens. That's it, red beans stewed with mushrooms ready.

Bon appetit!

Here's one last bit of humor for you.

Bye everyone, and once again I apologize for my unsightly photos...

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!