Garnish of beans

An easy-to-prepare universal side dish. A side dish of beans will successfully complement a variety of hot main dishes. This nutritious side dish does not require expensive ingredients and a lot of effort, no special experience is also required. It is important to prevent the beans from being digested, so choose a variety that does not boil very quickly or carefully monitor the cooking process. Beans can be taken ready-made, canned and then exclude the process of boiling.

MariaS

The author of the recipe

Winner of the contest Best Recipe of the Week April 2-8

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Composition / ingredients

servings:

Beans

120

Carrot

Onion

Tomato juice (or tomato puree)

500

Salt

Sugar

0.5

Vegetable oil

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 4 g

Fats 16 % 3 g

Carbohydrates 63 % 12 g

92 kcal

GI: 92 / 0 / 8

Step-by-step cooking

Cooking time: 10 h

Step 1:
The beans should be washed and soaked overnight, completely filled with clean water with a good supply.
Step 2:
Then the water from the swollen, noticeably bulky beans should be drained, put the beans in a saucepan and pour new, clean water. Bring the beans to a boil, remove the foam and cook under the lid until fully cooked, but not allowing digestion. The beans should become soft, should not boil and turn into porridge.
Step 3:
Pour vegetable oil into a frying pan, put carrots, peeled and grated on a coarse grater and onions, peeled and cut into small cubes. Fry over medium heat, stirring occasionally, until the vegetables are soft and light golden brown.
Step 4:
Add tomato juice to the pan (in this case, frozen tomato puree was used, which was previously thawed). Put salt, sugar, spices to taste (for example, you can take ground black pepper, ground paprika, curry, asafoetida, turmeric, bay leaf, allspice).
Step 5:
Lay out the boiled beans (the broth must first be carefully drained and used for cooking other dishes), mix. Bring to a boil, cover and simmer on low heat for 40 minutes. Keep an eye on the thickness of the dish, if necessary, add the right amount of water (or the broth left over from boiling the beans) or evaporate excess moisture, if any.
Step 6:
At the end of cooking, add lemon juice, mix and serve to the table, garnishing the side dish of beans with fresh herbs (dill, parsley, cilantro, removing the previously tough stems and crushing the greens themselves).