Composition / ingredients
Step-by-step cooking
Step 1:
Wash the red beans and soak them in cold water for at least three hours, or even better overnight.
Step 2:
During soaking, the beans will swell and shrivel and even the skin may break. Drain the water that has changed color and send the beans to the bowl of the slow cooker. Pour in 50 milliliters of water. Select the program "Cooking", cooking time is thirty minutes.
Step 3:
After this time, peel the onion from the husk and chop into quarter rings. Wash, peel and grate the carrots on a coarse grater. Transfer both ingredients to the beans.
Step 4:
Wash the ripe tomato and chop it into a cube. Add to the bowl of the slow cooker. If the water has evaporated, add a little more. If there is enough water already, you don't have to add it.
Step 5:
And finally add dried parsley, salt and pepper to taste. You can add fresh chili pepper. The beans should languish for another hour on the program "Stewing" or "Languishing".
Beans are convenient to soak in the evening and cook in the morning. Or you can soak it in the morning so that you can serve it for dinner by the evening.
If you have a slow cooker with a pressure cooker function (that is, it can cook at high pressure), I think there is no need to soak red beans for the whole night. Two or three hours will be enough for her. The rest will be completed by a slow cooker-pressure cooker.
Of course, when cooking such beans, you can also use fresh herbs. It's even preferable. But if they are not at hand, it does not matter. It will also be delicious with dry ones.
You can supplement this dish with spices and seasonings such as: dill, cilantro, basil, oregano. For flavor, you can add a garlic clove grated on a fine grater and a bay leaf. Allspice peas or a couple of buds of such spices as cloves. You can even squeeze the juice out of a quarter of a lemon.
The dressing in the form of carrots and onions can be pre-fried in sunflower oil before being added to the slow cooker. So the taste will only be enriched. But in this case, do not forget about the increase in the calorie content of the finished dish.
I served beans as an independent dish. In my opinion, meat paired with it would be too heavy for digestion. After all, she herself is a storehouse of protein.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Parsley greens - 45 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Red beans - 93 kcal/100g
