Red beans cooked in a slow cooker are a very valuable product that Caucasian peoples often use in their diet. And not in vain, because it is very nutritious, has a high energy value, and in this it is in no way inferior to meat. Perhaps the only drawback of beans is the cooking time, it takes a long time to cook, at least two hours, and gastroenterologists do not recommend using it raw and undercooked. That is why a convenient recipe for beans in a multicooker is in stewing mode. This recipe describes the preparation of stewed beans in the Panasonic SR-TMH18LTW multicooker, all stages of preparation are suitable for other models. It will take us more than two hours to cook red beans in a slow cooker, but the "miracle pot" will allow us to do this without interrupting other things.

Ingredients for preparing the Red Beans in a Multicooker dish:

Beans - 2 cups;

Onions - 1 pc.;

Carrots - 1 pc.;

Garlic - 2 cloves;

Tomato paste - 2 tablespoons;

Sunflower oil - 2 tablespoons;

Parsley - 1 bunch;

Salt, spices to taste.

The recipe for cooking red beans in a slow cooker:

Beans should be soaked in clean, cold water in advance, at least 5-6 hours before cooking, and it is best to leave them in water overnight. During this time, the beans will swell and increase in size, and the water will turn pink. We drain the water, rinse the beans and pour into the multicooker.

In a multicooker, beans are prepared in several stages. First you need to boil it for half an hour in boiling water. This can be done in the "steaming" mode. Fill the beans with water, the water level in the pan should be 2-3 fingers higher than the beans, set the required mode and select a cooking time of 30 minutes. You can pre-boil legumes in a regular saucepan, and then load them into a multicooker.

After boiling, some of the water will boil away, it will only slightly cover the beans. We set the stewing mode, select the cooking time 2 hours.

While the beans are stewing, you can prepare the dressing. Three carrots on a fine grater. Finely dice the onion. Fry vegetables in sunflower oil.

Add your favorite spices, tomato paste.

And squeeze out the garlic.

In the summer season, it is better to replace tomato paste with fresh tomatoes; you can grind them with a grater or blender, after removing the skin. The most suitable spices for beans are cilantro, suneli hops, and basil. Stir the ingredients and fry for a few more minutes.

After an hour, add the dressing to the multicooker bowl, and simmer everything together until the timer goes off.

Chop fresh parsley. It must be added to the dish 10 minutes before cooking.

The stewing time may vary, depending on the variety and type of beans, as well as the time of soaking. Check it for readiness, if necessary, increase the extinguishing time.

Beans cooked in a slow cooker are ready. This healthy and hearty dish may well replace a full-fledged fasting dinner.

Time: 150 min.

Servings: 8-10

Difficulty: 3 out of 5

Recipe for delicious beans without soaking in a Redmond slow cooker

Beans in a Redmond slow cooker are prepared very quickly and easily, so this dish is known to many housewives. Nowadays, many people love such a product, but not everyone knows that it can be easily and without problems cooked in a modern kitchen appliance, in which it turns out to be soft, not dry and very tasty. Once you have tried to cook recipes with beans once, you will cook them all the time, as the dish really turns out "wonderfully well".

As you know, beans require a long processing for them to cook completely and become soft. Therefore, if you have a multicooker in your kitchen, you can easily make such a dish, especially since it will cook much faster in it.

The multicooker stew can be cooked with whatever foods you like the most. These can be legumes, vegetables, meats, lard, frozen sets, and so on. In any case, the recipes will be incredibly tasty and healthy.

Beans are a useful product from the legume family, which contains a lot of vitamins and nutrients necessary for the body. These include vitamins A, E and K, as well as phosphorus, magnesium, and so on. Therefore, such a dish should be prepared for children, because it contains a lot of components necessary for normal development.

Beans can be served with any side dishes, which include fried meat, stewed vegetables, potatoes and cereals. In this case, the dish will give them a special taste and benefit, especially if you decide to combine all your favorite foods in it.

- the process is simple. The main thing is to prepare in advance the ingredients that make up the recipe, since they are all put into the bowl at the initial stage of cooking. You need to cook beans on the "Stew" mode, which will make the beans especially tasty and healthy, because they will be stewed in vegetable juice, which will certainly have the best effect on the result.

Legumes go especially well with spices, so they need to be added to recipes in large quantities. This is especially true of Georgian spices, which give the food a great spicy flavor.

It is worth noting that you can serve stewed beans to the table, both hot and cold - in any case, it will remain juicy and aromatic. The cooled appetizer is perfect for a "summer" feast, where fresh salads and herbs will be present. And the hot version is perfect for a festive or dinner table, especially when combined with boiled or baked meat.

How to cook tender bean stew in a slow cooker? Making this recipe at home is more than simple.

Ingredients:

In order for the dish to have the desired consistency, it will need to boil normally. To do this, you need to fill it with water for several hours (or overnight), because the more it swells, the faster the dish will cook.

Step 1

We wash the beans in a colander and fill them with water so that they are completely covered.

Step 2

Peel and finely chop the onion and garlic.

Step 3

We wash the cilantro, dry and chop.

Step 4

We put the multicooker on the "Fry" mode and pour in a little oil. Fry the onion and garlic until they change color.

Step 5

Take the onion out of the bowl and place the beans in it. After that, fill it with water 2 cm above the grains. Close the lid and set the "Quenching" program for 2 hours.

Step 6

As soon as the cooking time is over, lay out all the ingredients and continue cooking on the same mode for another 1 hour.

That's all - the fragrant beans are ready.

Beans contain a whole list of minerals and trace elements that the body needs. In addition, it contains protein, which is absorbed by 75%. Such indicators are close to fish and meat, which means that beans simply need to be introduced into the diet during fasting, as well as for those who do not eat food of animal origin. Soups and borscht are cooked with it, cook for a side dish, make pates. The most important thing is to cook it so that it is soft, but at the same time not boiled. In this article we will tell you how to properly cook white, red, black or spotted beans until cooked quickly, and most importantly delicious.

How much to cook beans

Boil dry beans for 1 to 2 hours depending on the size of the beans.

Young beans will be ready in 30-40 minutes.

Secrets of Cooking Beans

• The larger the beans, the more they grow during boiling. So the red beans are practically not boiled, and large black or white beans increase in size by 2.5 times.
• Quickly boiling beans without soaking will not work. This is done not only so that it cooks faster, but also so that unevenly cooked grains do not come across.
• Only young beans can be cooked without soaking.
• In order for the beans to cook quickly and in winter, they are frozen while still young and taken out of the freezer as needed. A convenient container for freezing is a half-liter or one-liter plastic bottle.
• For soup, it is better to take red or small white beans, and for a salad, large ones are better.

Why Soak Beans

Soaking depends not only on how long it will take to cook. Without it, the beans will not only cook for a long time, but they can turn out to be soft on the outside and at the same time hard on the inside. Moreover, this effect will be the more pronounced, the drier the beans you are going to cook. Young beans, or those frozen young, can be cooked without soaking.

Also, a lot depends on the variety. Be sure to cook red beans with soaking, but large white varieties can be cooked like that.

How to soak beans properly

Before we tell you how much to cook the beans after soaking, we will describe how to soak them properly. The process is pretty simple:

• rinse the beans under running water;
• fill it with cold water;
• the water level should be 5 cm above the beans themselves;
• in the process of soaking, the water must be changed 2-3 times.

Before cooking, soaked beans are washed and poured with clean water. The soaking process should be 6-8 hours. This is best done at night.

How to cook beans in a saucepan

1

We wash the beans in running water. We discard the burst beans or beans with holes aside.

2

Soak the beans in cold water, the amount of which should be 3-4 times the number of beans. Soaking time 6-8 hours. During this period, it is advisable to change the water several times.

3

We send the soaked beans to a saucepan, fill with clean water, add salt to taste. The ratio of beans to water should be 1: 2.5.

4

We send the pan to the stove and bring to a boil over high heat. Then we remove it to a minimum and cook the beans until tender. The average cooking time is 1-2 hours. After 60 minutes, you need to check the readiness and make sure that it does not boil over. Overcooked beans begin to burst.

How to cook beans in a slow cooker

In a multicooker with a pressure cooker function, the cooking time for beans is halved. so dry beans will cook for 30-40 minutes, and fresh beans will be cooked in 15-20 minutes.

Beans are completely unpretentious to the regime. This can be done in both Soup mode and Vegetable stew mode. To do this, you can use absolutely any multicooker. We will show you a step-by-step recipe for cooking beans using the example of the Redmond multicooker (Redmond).

1

Before boiling, the beans must be carefully reviewed, the spoiled beans and other debris must be removed and rinsed thoroughly under running water.

Beans are a valuable food product rich in protein. It can be eaten as a side dish for a main course (for example, for meat or fish) or as an independent snack. And also legumes can be added to soup, salad and any other dishes - haute cuisine experts and gourmets even manage to prepare desserts from it.

This product is indispensable during fasting or for those people who do not eat animal products. It will help replenish the missing supply of protein in the human body.

However, in the diet of a Russian person, beans are a rather rare dish. It's all about the length of the cooking time. Technological devices of our time will help to speed up this process, namely: multicooker.

How exactly to cook legumes in a multicooker, as well as useful tips and subtleties of cooking - read our material.

Beneficial features

The level of protein saturation in beans reaches the same level for meat or fish. In addition, the composition of this kind of legumes includes acids, B vitamins, as well as vitamin C, fiber.

And also the composition includes various useful trace elements: iron, sulfur, zinc, chlorine, calcium, magnesium, potassium and many others. There is a striking difference in the calorie content of different types of beans. So, for 100 grams of white, there are 102 kilocalories. And for red, this figure is 292 kilocalories.

How to cook properly?

One of the easiest ways to cook this kind of legumes is to boil them in a slow cooker.

For cooking we need:

• 1 cup beans
• 5 glasses of purified water;
• salt.

Cooking procedure.

• As you know, you cannot cook raw beans right away - first, you need to soak them in cool purified water (we pour enough water so that it covers the legumes).
• Soak time - 8-9 hours (you can soak legumes overnight).
• After the soaking time has elapsed, the water should be drained.
• We place the soaked beans in a multicooker container, and then fill it with fresh purified water. At the same time, add salt to the dish to taste.
• Cook should be in the "Quenching" mode. The cooking process will take about 1-1.5 hours.
• The readiness of legumes can be determined by their texture and taste (at least they should be soft). In general, the multicooker sound signal will inform you about the end of the cooking process.

Everything is ready to use. Bon Appetit!

If you start boiling unsoaked beans, the cooking process can take about 4 hours. It is impossible to cook a tasty dish quickly without soaking. But there is also a significant loss of taste.

Recipes

If you do not want to eat beans as a side dish, but want to turn them into an independent dish, then the recipes below will come in handy.

Recipe number 1. Beans with vegetables

For cooking you will need:

• 1 cup beans
• carrots - 3 pieces;
• onion - 1 piece;
• bell pepper - 1 piece;
• tomatoes - 5 pieces;
• basil, parsley, dill (or any other greens to taste);
• salt and pepper;
• olive oil (or any other vegetable).

First you need to soak the beans and cook them in a multicooker (this process is described above).

While the legumes are boiling, you should peel and chop the vegetables (carrots, onions, bell peppers, tomatoes). The type of cutting - cubes, straws, rings, half rings and more - we choose at will.

After the beans have reached readiness, take them out of the multicooker and transfer them to a previously washed and dried container.

In a multicooker bowl, fry the onions and carrots in olive oil. Then add the remaining vegetables there. After the vegetables are half cooked, add cooked legumes to the mixture. Salt and pepper everything, bring it to readiness.

We spread the dish in portions on plates, sprinkle with herbs and proceed to use.

Recipe number 2. Indian beans

For cooking, you need the following ingredients:

• 400 grams of beans;
• onions - 2 pieces;
• any vegetable oil;
• Eastern curry seasoning;
• salt.

The beans should be soaked and cooked in a slow cooker (the method is described above). We take out the finished legumes and put them in a separate container, set them aside for a while.

Cut the onion into half rings and fry it in vegetable oil in a multicooker bowl. When the onion is ready, put it in a separate bowl, add salt and curry to it. We mix.

After that, add this dressing to the finished beans, mix thoroughly.

An excellent addition to this dish will be Indian flatbread or pita bread.

Cooking beans is a simple but time-consuming process. To facilitate your task, you should use the recommendations and advice of professionals.

• The size directly affects the increase in the volume of legumes during boiling (the larger the beans, the more they boil). White and black are best boiled, but red beans hardly increase in size.
• For fans of this kind of legumes, experts advise to freeze young beans for the winter in the freezer. Thus, you will provide yourself with a delicious side dish at any time of the year.
• The soup should be cooked with small beans, and larger beans should be added to the salad.

As you can see, cooking beans in a multicooker is a simple task. By properly preparing these legumes, you can provide your family with a delicious dinner or lunch.

It will please everyone: both vegetarians and religious people during the fast.

Try to incorporate legumes into your menu and you won't regret it. Experiment! Bon Appetit!

To learn how to cook the Georgian dish "Lobio" in a multicooker, see the next video.

Step 1: prepare the beans.

Before preparing such a dish, it is very important to soak the beans in plain water. To do this, put the main ingredient in a deep bowl and fill it with water so that it completely covers the beans. Leaving the component aside in this state for 8-10 hours... This must be done in order for the beans to absorb moisture, due to this, they soften and cook faster. In addition to all this, sugars that are not digested in the human body will dissolve in the water and can cause bloating, which slows down the process of digesting food. In short, soaking beans in water is very important for many reasons. And therefore, it is best to do this the day before cooking, for example, overnight. Attention: but you should not soak the beans for longer, as they can simply sour and thereby spoil the dish. After that, drain the water from the bowl, and transfer the beans to the saucepan. Fill the ingredient with plain water again and set the container over medium heat. After the liquid in the inventory boils, make a small fire and cook the beans for 1 hour. After the allotted time has elapsed, it is necessary to taste the beans for the degree of readiness. To do this, use a tablespoon to take it out of the pan 3-4 beans. And as they cool down, we immediately try them, each one separately. If at least one of them is still hard, then it is necessary to extend the cooking time of the component. for 15 minutes. Attention: You do not need to cover the pan with a lid while boiling the beans so that they do not change color, just as you do not need to stir the beans with a tablespoon. Important just monitor the water level in the tank and add cold liquid as needed. Then the beans will cook faster and become soft.

Step 2: prepare the onion.

Using a knife, peel the onion and then rinse the ingredient under running water. Then, put the vegetable on a cutting board and, using the same sharp inventory, grind the component into small pieces. You can actually chop the onion the way you like it. For example, squares, half rings or just small pieces. We transfer the crushed component to a free plate.

Step 3: prepare the carrots.

Peel the carrots and then thoroughly rinse them under running water. We put the vegetable on a cutting board and chop it with a knife into pieces of any size and shape that you like. After that, we transfer the chopped carrots to a clean plate.

Step 4: prepare the bell pepper.

First, wash the bell peppers under running water. After that, using a knife, cut off the tail from the ingredient and clean it from the seeds. Again, lightly rinse the vegetable under running water and transfer it to a cutting board. First, we cut the component into two halves, and after that we cut each part of the pepper lengthwise into strips. In order to get squares, cut strips of pepper across into small pieces and immediately after that transfer them to a free plate.

Step 5: prepare the tomatoes.

We wash the tomatoes under running water and then transfer the ingredient to a cutting board. Using a knife, cut off the tail from the ingredient or the part where the tail was attached. Then we cut the vegetable into two halves and cut each into small pieces. We transfer the chopped tomatoes to a clean plate.

Step 6: prepare beans and vegetables in a slow cooker.

So, put the chopped vegetables in a slow cooker and add a small amount of vegetable oil. We turn on the kitchen appliances in the "baking" mode and pass the ingredients for 20-30 minutes. immediately after that, open the lid of the multicooker and add boiled beans to the vegetables. We switch the inventory mode to "stewing" and continue to cook the dish for another 1 hour... after the allotted time, open the lid of the multicooker and salt and pepper the beans with vegetables to taste. Everything, the dish is ready!

Step 7: serve beans with vegetables in a slow cooker.

While the beans and vegetables in the multicooker are still hot, we serve the dish to the table in a special plate. And since such beans are quite satisfying, you can treat them to everyone, as the main course, along with a slice of bread and a slice of fried or boiled meat, but this is optional. I usually serve beans with vegetables only with baked goods and fresh vegetables. Enjoy your meal!

- - For cooking beans, you can add any vegetables to your taste. For example, it can be zucchini, minced garlic for a pungent taste, or even potatoes.

- - In addition to ground black pepper, you can add any spices to your taste. I usually add a seasoning like "khmeli-suneli" to vegetable dishes. It is very aromatic and gives many dishes (not only vegetables) a piquant taste and aroma.

- - For aroma and aesthetic appearance, you can also sprinkle the dish with finely chopped parsley before serving.

- When choosing beans, pay attention to white beans, as they boil better and are more suitable for people with poor digestion.