Home Preparations for the winter Delicious stewed beans with mushrooms. Stewed beans with mushrooms Beans with mushrooms recipes

Preparations for the winter

Delicious stewed beans with mushrooms. Stewed beans with mushrooms Beans with mushrooms recipes

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.

By and large, beans stewed in a thick sauce with mushrooms and onions are considered second courses. Although many people love this type of dish, it can be prepared in the form of a thick soup, which harmonizes perfectly with fresh bread and. It's a matter of taste.

Georgian dishes with the common name lobio usually indicate that the dish is made from beans. These can be dry beans - beans, green beans or green beans. Such dishes are generously seasoned with herbs, often with the addition of pomegranate juice or even pomegranate seeds. And they are always served with bread baked in a wood-fired oven. A thick bean dish is taken from a plate directly with a piece of bread, in my opinion this is the most delicious, although perhaps not entirely correct. Delicious - can be as thick as desired.

There are hundreds of ways to prepare beans around the world, with regions where beans are most common; subtle nuances in the recipe can make a big difference. For example, in Bulgaria, there are many bean stews prepared with different spices, resulting in virtually different dishes. In addition, the addition of various ingredients to stewed beans - meat, game, mushrooms, vegetables - greatly varies the taste of the finished dish. Stewed beans with mushrooms can be prepared without additional ingredients, just like, but the dish always contains a lot of aromatic spices and a thick sauce.

Beans with mushrooms is a simple dish and goes perfectly with a good hearty dinner. You just need to soak the beans in advance so that they cook well. If you take care of the beans in advance, the total cooking time for the dish is less than an hour, just like.

We usually don’t preserve mushrooms at home. We clean and boil fresh wild mushrooms without spices or salt. At most, if the mushrooms darken too much during cooking, add a little edible vinegar to the water. Next, the mushrooms are placed in plastic bags and deep frozen. As needed, we defrost the mushrooms and cook them, or, we really love, baked mushrooms with cheese and, of course,... Another favorite dish is stewed beans with mushrooms. This is a tasty and nutritious dish, with oriental “notes”.

Beans with mushrooms. Step by step recipe

Ingredients (2 servings)

White dry beans 1 glass
Forest mushrooms (boiled) 200 gr
Onions 2-3 pcs.
Vegetable oil 2 tbsp. l.
Dill, parsley 3-4 sprigs
Salt, ground black pepper, soy sauce, flour taste

To prepare beans with mushrooms, it is best to use wild mushrooms. Ideally, of course, only assembled. But, if it’s not the season, boiled and frozen porcini mushrooms, Polish mushrooms, boletus mushrooms, etc. are quite suitable. If wild mushrooms are not available, you can use champignons or oyster mushrooms, after boiling them for 10-15 minutes.
Forest mushrooms - boletus
It is necessary to soak the white beans in advance - at least for 6 hours. Why white: the shell of variegated or red beans darkens when cooked and greatly colors the entire dish. The day before, cover the dry beans with water and place them in the refrigerator.
Boil white beans until tender
After soaking, boil the beans until tender, drain the water, and use the beans for cooking. Coarsely chop wild mushrooms. Peel the onion and cut into large strips.
Prepare onions, beans and mushrooms
Heat vegetable oil in a saucepan and fry coarsely chopped onion until nice golden color and blush. Fry over high heat and without a lid, stirring the onion frequently for even frying.
Fry the coarsely chopped onion until nicely golden brown.
Add chopped mushrooms to the fried onions and fry the onions and mushrooms for 5-6 minutes, stirring constantly. There is no need to add salt or spices yet. Fried mushrooms with onions is already an excellent independent dish. This is approximately how we cook during the season.
Add chopped mushrooms to the fried onions
Add boiled white beans to the fried mushrooms and onions. Pepper and add a little salt. Basic salt will be added with the sauce. Add half a glass of hot water to the beans with mushrooms and onions and simmer everything under the lid over low heat for 12-15 minutes.
Add boiled white beans to the fried mushrooms and onions.
While the dish is stewing, you need to prepare the sauce. There are two options to choose from. First: fry a tablespoon of wheat flour in a dry frying pan until lightly browned and “brew” it with boiling water to the desired thickness. Pepper and salt the sauce to taste, let the sauce simmer over low heat for 4-5 minutes. Second: in a cup mix 1 tbsp. l. flour and 1-2 tbsp. l. dark soy sauce, dilute with a small amount of boiled water. Soy sauce is salty enough, so you probably won't need to add any extra salt to the dish.
Pour the sauce over the beans, stir, and simmer over low heat for up to 10 minutes. If necessary, you can add additional salt and pepper.

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, drain them in a colander and dry, waiting for excess water to drain from them before moving on 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 thoroughly 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 and mushrooms.

Stewed beans with mushrooms should be served hot, preferably immediately after cooking. I serve this dish as an independent 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.

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 - magnificent 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 number 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.