Red beans with meat
Appetizing and juicy red beans with meat at home are a good option for a hearty lunch or dinner for the whole family. Thanks to the gravy, the dish can even be served with a side dish. The recipe for red beans with meat is suitable for both the stove and the slow cooker. You can use both water and broth in the gravy. Depending on how much liquid you add, you will end up with either a thicker dish or a fairly thin sauce. Nourishing, appetizing, very tasty. I recommend reading the recipe and learning how to cook red beans with meat.
Ingredients:
- Meat - 450 g (pork or beef)
- Beans - 450-500 g
- Celery stalk - 2-3 pcs.
- Carrots - 2-3 pcs.
- Garlic - 3-4 cloves
- Chili pepper - 1 to taste
- Onion - 1 pc.
- Salt - 1 to taste
- Spices - 1 to taste
- Olive oil - 2 tbsp. l.
- Sweet pepper - 2-3 pcs.
How to cook:
1. Rinse the beans and soak in cold water overnight. Heat the vegetable oil. Wash and dry the meat (you can use either pork or beef). Peel the onion, chop and fry for a couple of minutes. Add meat.
2. Peel the pepper and cut into small pieces. Chop the carrots and celery stalk. Add hot pepper to taste. 3. Fry meat and vegetables over medium heat, stirring occasionally. Then drain the beans and add them to the rest of the ingredients. 4. Mix everything thoroughly. Add salt and spices to taste. Pour in water or broth. 5. Leave to simmer over low heat for about 2 hours until done. That's the whole secret of how to make red beans with meat. I hope you will like the dish.
Green bean lobio
Such a Georgian dish as lobio has been prepared by many Russian housewives for a long time. Typically, they use red beans for cooking. But, as it turned out, it turns out no less tasty using green beans.
Ingredients:
• 1 kg of green beans; • 300 g tomatoes; • 500 g sweet pepper; • 2 onions; • 3-4 cloves of garlic; • 100 g walnuts; • 1 bunch of basil; • 1 bunch of parsley; • 1 bunch of cilantro.
Preparation:
1. First, take tomatoes, scald with boiling water, peel off the skin and cut into small pieces.
2. Cut the green beans into small pieces, about 3-4 cm, pour into boiling salted water and cook for 8-10 minutes, then drain in a colander.
3. Chop the onion into small cubes and fry the vegetable until soft. Then add sweet peppers, cut into pieces, as well as tomatoes and chopped garlic. Add salt to the ingredients, mix and simmer covered for 10 minutes.
4. Then add the beans, add all the chopped herbs and finely chopped walnuts, mix.
5. Simmer the dish for a couple more minutes and remove from heat.
On a note! You don’t have to add walnuts to lobio, but they add a special zest and taste to the Georgian dish.
Today there are many recipes for cooking green beans. Green beans can be stewed, fried in a pan, baked, pickled, served as a side dish or a meal on their own. Even if after boiling you change your mind about cooking, you can put the beans in a bag and put them in the freezer. In this form, it will retain both its taste and bright color for a long time.
Meat (beef) with beans in tomato sauce
Cooking meat and beans in tomato sauce. A truly simple and tasty dish that is quickly prepared from available ingredients.
Such recipes are always popular with housewives, because they are quick to prepare, and the dish turns out nourishing and tasty. All that remains is to complement it with salad to taste.
Ingredients
- Beef – 500 g
- Canned beans – 450 g
- Tomatoes - 2 pcs.
- Tomato paste - 2 tbsp. l.
- Onion - 1 pc.
- Garlic – 7 cloves
- Salt - 0.5 tsp.
- Ground black pepper - 0.5 tsp.
- Smoked paprika - 0.5 tsp.
- Dill - 3 sprigs
How to cook meat and beans in tomato sauce
- Chop the onion and garlic. Place in a frying pan to fry. You can cut the vegetables large or small, it doesn’t really matter.
- Cut the meat into small cubes.
- Cut the tomatoes into cubes.
- Add meat to the fried onions and garlic. Fry over medium heat until almost done.
- The meat should not be stewed, but rather fried, to obtain a slightly brown crust.
- When the meat is almost ready, add beans, tomato paste, tomatoes, salt and spices. Stir and cook for another couple of minutes or until the meat is completely cooked.
- If a lot of liquid forms in the pan, it is better to evaporate it a little so that the dish does not turn out too liquid. The consistency should be like thick goulash.
- At the end of cooking, sprinkle with chopped dill and remove from heat.
- The meat and beans in tomato sauce are ready. It tastes best served with rice or vegetable salad.
Bon appetit!
How to deliciously cook green beans in a frying pan
It’s quite easy to prepare a delicious dish in a frying pan with green beans. Beans with minced meat will be a very tasty and nutritious dish in your daily diet. To prepare it you need:
- Boil half a kilogram of beans in lightly salted water in a large deep frying pan for half an hour;
- finely chop 1 onion and 2 cloves of garlic;
- after the liquid has boiled away, add onion, garlic and 200 grams of any minced meat to the pods (beef or chicken is perfect);
- Simmer the resulting mixture for no more than 30 minutes.
Pork with beans in tomato sauce
Pork in tomato sauce is a very tasty, beautiful and satisfying dish. It's easy to prepare, so even an inexperienced cook can handle it.
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If you take ready-made canned beans, the cooking process will be significantly reduced, although you can cook the beans in advance. The cooking time for pork depends on its quality, but as a rule, it will take no more than 35-40 minutes. The dish turns out very tasty, beautiful and is quite suitable for a festive table. Serve this pork with vegetables and pickles.
Ingredients:
- Pork – 500 grams
- Onion – 1 piece
- Carrots – 1 piece
- White beans – 200 grams
- Tomato paste - 2 tbsp. spoons
- Sunflower oil - 20 Milliliters
- Garlic – 2 cloves
- Salt - To taste
- Ground black pepper - To taste
Number of servings: 4-5
How to cook “Pork and beans in tomato sauce”
Prepare ingredients for cooking pork and beans in tomato sauce. Wash the pork pulp and cut into pieces approximately 4x4 cm in size. Place in a thick-bottomed pan or cauldron. Pour sunflower oil and fry the pork until light golden brown. Peel, wash and chop the carrots and onions as desired. Add to meat. Pour 250-300 ml. water. Cover the pan with a lid and simmer the pork until cooked. While the pork is braising, cook the white beans. To do this, wash it well and soak it in cold water for several hours in advance. When the pork and vegetables are almost ready, salt and pepper the meat. Add tomato paste. And beans. Mix all ingredients. Boil the meat with beans and tomato paste for 5-6 minutes and turn off. At the end of cooking, add chopped garlic. Pork with beans in tomato sauce is ready. Can be served.
Stewed vegetables with beans and meat
Vegetables: sweet potato; turnip; potato; bulb onions; carrots and red beans in tomato stewed with pork. A hearty, rich, bright and very tasty hot dish despite the fact that it is prepared very simply and quickly. Any beginner in cooking can handle this dish.
Ingredients for “Stewed vegetables with beans and meat”:
- Pork (with lard, you can take any meat including poultry) - 300 g
- Garlic - 2 teeth.
- Onion - 1 pc.
- Carrots - 1 pc.
- Sweet potato (350 g) – 1 piece
- Turnip (diameter 8-10 cm) - 1 pc.
- Potatoes (large) - 1 pc.
- Canned beans (TM FRAU MARTA red in tomato) - 1 can.
- Cayenne pepper (or any you like) - 0.5 tsp.
- Allspice – 4 pcs.
- Bay leaf (small) - 2 pcs.
- Water – 200 ml
- Salt (to taste)
Cooking time: 60 minutes
Number of servings: 4
Recipe for “Stewed vegetables with beans and meat”:
For this dish I will take pork with lard. This is to ensure that no oil is used in the dish. I cut the pork into small pieces and put it in a saucepan. I put it on the fire and let the lard melt a little. I added finely chopped garlic and onion, cut into half rings, to the meat. Fry it just a little.
I grated the carrots on a medium grater and added them there. I fried it a little more and poured in 200 ml of water. Bring to a boil, reduce heat, cover with a lid and simmer over low heat for 20 minutes.
Peeled sweet potatoes, turnips and potatoes. I cut all the vegetables into small cubes. The first thing I put into the saucepan was the potatoes. I put it out for 10 minutes. Next I laid out turnips and sweet potatoes. These vegetables will take 10-15 minutes to get ready. I stewed the vegetables until cooked and put a whole jar of beans in tomato sauce.
For spices, I will add cayenne pepper, allspice and bay leaf to the dish. I mix everything, add salt to taste and simmer for another 5 minutes.
Ready!
Let's serve.
It's very simple and very tasty! This dish will not spoil the holiday table. It can be prepared as a main course. Bright and beautiful!
Fried green beans - recipe
We draw your attention to the fact that frozen vegetables and fruits are not defrosted before cooking. This allows you to preserve useful substances in them, which, if defrosted, are very quickly lost.
Therefore, before you take the beans out of the freezer, you need to prepare the water for cooking them. Since the pods of green beans are quite voluminous, take a larger saucepan and pour enough water into it so that they (the pods) cook “free-floating” and do not stew (although this option also works, it will just take more time). So in our example, 400 grams of beans required about 2 liters of water.
Meat with mushrooms and canned beans
Combining mushrooms and beans with meat is a double take of amazing flavor and healthy protein. Dishes made from these ingredients turn out to be very satisfying, giving strength and energizing.
To prepare this recipe for meat with beans and mushrooms, you will need the following ingredients:
- 200 g champignon mushrooms;
- 300 g fresh pork;
- 2 medium-sized white onions;
- 300 g potatoes for boiling;
- 300 g canned beans;
- 2 tomatoes;
- herbs, salt and spices to taste;
- vegetable oil for frying.
It is better to take fresh meat, but you can also use frozen. It needs to be washed under running water, dried with paper towels, cut into small pieces and placed in a frying pan with heated vegetable oil.
The pork should be fried until golden brown, after which it should be salted, spices added and placed in pots.
Peel the onions, rinse in water, cut into half rings, fry in the same pan as the meat until golden brown.
Place the fried onion on top of the pork in the pots and place the washed and cut champignons on top of it.
Wash the potatoes, peel them, rinse them again under running water, cut them into bars, and quickly fry them in vegetable oil. Place the finished potatoes in pots, place tomatoes cut into rings, canned beans and greens on top of them.
The contents of the pots need to be filled with hot meat broth or just hot water so that the liquid slightly covers it. It is important that the pots are 1.5-2.0 fingers incomplete, otherwise during the cooking process the liquid released from the vegetables will begin to bubble and splash out. Cook the dish in the oven at 180 degrees for 30 minutes.
Recipe: Asparagus beans with garlic. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Asparagus beans with garlic”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 70.5 kcal | 1684 kcal | 4.2% | 6% | 2389 g |
| Squirrels | 2.6 g | 76 g | 3.4% | 4.8% | 2923 g |
| Fats | 2.5 g | 56 g | 4.5% | 6.4% | 2240 g |
| Carbohydrates | 9.6 g | 219 g | 4.4% | 6.2% | 2281 g |
| Water | 84.5 g | 2273 g | 3.7% | 5.2% | 2690 g |
| Ash | 0.738 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 21.7 mcg | 900 mcg | 2.4% | 3.4% | 4147 g |
| Vitamin B1, thiamine | 0.083 mg | 1.5 mg | 5.5% | 7.8% | 1807 |
| Vitamin B2, riboflavin | 0.096 mg | 1.8 mg | 5.3% | 7.5% | 1875 |
| Vitamin B4, choline | 0.77 mg | 500 mg | 0.2% | 0.3% | 64935 g |
| Vitamin B5, pantothenic | 0.068 mg | 5 mg | 1.4% | 2% | 7353 g |
| Vitamin B6, pyridoxine | 0.042 mg | 2 mg | 2.1% | 3% | 4762 g |
| Vitamin B9, folates | 42.552 mcg | 400 mcg | 10.6% | 15% | 940 g |
| Vitamin C, ascorbic acid | 15.61 mg | 90 mg | 17.3% | 24.5% | 577 g |
| Vitamin E, alpha tocopherol, TE | 1.048 mg | 15 mg | 7% | 9.9% | 1431 g |
| Vitamin K, phylloquinone | 0.2 mcg | 120 mcg | 0.2% | 0.3% | 60000 g |
| Vitamin RR, NE | 0.6868 mg | 20 mg | 3.4% | 4.8% | 2912 g |
| Niacin | 0.04 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 282.17 mg | 2500 mg | 11.3% | 16% | 886 g |
| Calcium, Ca | 47.45 mg | 1000 mg | 4.7% | 6.7% | 2107 g |
| Silicon, Si | 0.085 mg | 30 mg | 0.3% | 0.4% | 35294 g |
| Magnesium, Mg | 40.61 mg | 400 mg | 10.2% | 14.5% | 985 g |
| Sodium, Na | 226.98 mg | 1300 mg | 17.5% | 24.8% | 573 g |
| Sera, S | 2.1 mg | 1000 mg | 0.2% | 0.3% | 47619 g |
| Phosphorus, Ph | 57.1 mg | 800 mg | 7.1% | 10.1% | 1401 g |
| Chlorine, Cl | 0.99 mg | 2300 mg | 232323 g | ||
| Microelements | |||||
| Aluminium, Al | 15 mcg | ~ | |||
| Bor, B | 1 mcg | ~ | |||
| Vanadium, V | 0.13 mcg | ~ | |||
| Iron, Fe | 0.974 mg | 18 mg | 5.4% | 7.7% | 1848 |
| Yod, I | 0.3 mcg | 150 mcg | 0.2% | 0.3% | 50000 g |
| Cobalt, Co | 0.297 mcg | 10 mcg | 3% | 4.3% | 3367 g |
| Lithium, Li | 0.099 mcg | ~ | |||
| Manganese, Mn | 0.2164 mg | 2 mg | 10.8% | 15.3% | 924 g |
| Copper, Cu | 48.63 mcg | 1000 mcg | 4.9% | 7% | 2056 g |
| Molybdenum, Mo | 0.839 mcg | 70 mcg | 1.2% | 1.7% | 8343 g |
| Nickel, Ni | 0.561 mcg | ~ | |||
| Rubidium, Rb | 2.1 mcg | ~ | |||
| Selenium, Se | 1.884 mcg | 55 mcg | 3.4% | 4.8% | 2919 g |
| Fluorine, F | 0.26 mcg | 4000 mcg | 1538462 g | ||
| Chromium, Cr | 1.32 mcg | 50 mcg | 2.6% | 3.7% | 3788 g |
| Zinc, Zn | 0.3735 mg | 12 mg | 3.1% | 4.4% | 3213 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.858 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.1 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.167 g | ~ | |||
| Valin | 0.138 g | ~ | |||
| Histidine* | 0.077 g | ~ | |||
| Isoleucine | 0.127 g | ~ | |||
| Leucine | 0.17 g | ~ | |||
| Lysine | 0.157 g | ~ | |||
| Methionine | 0.034 g | ~ | |||
| Threonine | 0.089 g | ~ | |||
| Tryptophan | 0.027 g | ~ | |||
| Phenylalanine | 0.131 g | ~ | |||
| Nonessential amino acids | |||||
| Tyrosine | 0.097 g | ~ | |||
| Cysteine | 0.036 g | ~ | |||
| Sterols (sterols) | |||||
| beta sitosterol | 4.717 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.3 g | max 18.7 g | |||
| 16:0 Palmitinaya | 0.166 g | ~ | |||
| 18:0 Stearic | 0.1 g | ~ | |||
| 20:0 Arakhinovaya | 0.007 g | ~ | |||
| 22:0 Begenovaya | 0.017 g | ~ | |||
| Monounsaturated fatty acids | 0.57 g | min 16.8 g | 3.4% | 4.8% | |
| 18:1 Oleic (omega-9) | 0.564 g | ~ | |||
| 22:1 Erucic (omega-9) | 0.003 g | ~ | |||
| Polyunsaturated fatty acids | 1.573 g | from 11.2 to 20.6 g | 14% | 19.9% | |
| 18:2 Linolevaya | 1.433 g | ~ | |||
| 18:3 Linolenic | 0.016 g | ~ | |||
| Omega-6 fatty acids | 1.4 g | from 4.7 to 16.8 g | 29.8% | 42.3% |
The energy value of asparagus beans with garlic is 70.5 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
