- 20, Jun 2020
- #1
Beans with vegetables is a very simple dish that anyone can handle.
This will require a set of such available vegetables as carrots, potatoes, onions and dried beans.
Quite a few times, and you can enjoy the amazing tastes and aromas of such an ordinary dish.
Result: 2 servings
Product preparation: 35 minutes
Total cooking time: 1 hour
Ingredients:
Dried beans - 1 tbsp .;
Tomato - 4 pcs.;
Onions - 2 pcs.;
Carrots - 2 pcs.;
Garlic - 2 cloves;
Potato - 2 pcs.;
Celery (root) - 100g;
Olive oil - 6 tbsp;
Salt, pepper, aromatic herbs, sugar and spices - at your discretion.
First of all, before cooking it is necessary to soak the beans in cold water overnight and eliminate the damaged beans that have surfaced.
Place the swollen beans in a small saucepan, fill with water and cook until ready for 20-30 minutes, then place it in a colander, rinse and cover with a towel or kitchen towel so that the beans do not wind off.
Peel all the vegetables and cut them into large cubes, then put the celery root and carrots in a frying pan with olive oil, fry for five minutes over high heat.
Add onions and potatoes, pepper and salt the contents to your taste, season with aromatic herbs and garlic.
Once the vegetables have a rosy color, place the beans, one glass of boiling water, tomatoes or tomato paste in the pan and simmer for twenty minutes.
This will require a set of such available vegetables as carrots, potatoes, onions and dried beans.
Quite a few times, and you can enjoy the amazing tastes and aromas of such an ordinary dish.
Result: 2 servings
Product preparation: 35 minutes
Total cooking time: 1 hour
Ingredients:
Dried beans - 1 tbsp .;
Tomato - 4 pcs.;
Onions - 2 pcs.;
Carrots - 2 pcs.;
Garlic - 2 cloves;
Potato - 2 pcs.;
Celery (root) - 100g;
Olive oil - 6 tbsp;
Salt, pepper, aromatic herbs, sugar and spices - at your discretion.
First of all, before cooking it is necessary to soak the beans in cold water overnight and eliminate the damaged beans that have surfaced.
Place the swollen beans in a small saucepan, fill with water and cook until ready for 20-30 minutes, then place it in a colander, rinse and cover with a towel or kitchen towel so that the beans do not wind off.
Peel all the vegetables and cut them into large cubes, then put the celery root and carrots in a frying pan with olive oil, fry for five minutes over high heat.
Add onions and potatoes, pepper and salt the contents to your taste, season with aromatic herbs and garlic.
Once the vegetables have a rosy color, place the beans, one glass of boiling water, tomatoes or tomato paste in the pan and simmer for twenty minutes.
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