Stewed meat with beans. Stewed beans with meat What to cook from beans and meat

28.05.2022

At home, we often cook meat with vegetables, cereals or legumes for dinner. Often, especially if there is a heavy work load, dinner dishes are prepared in the morning in order to warm them up in the evening. Beef with beans is one of my favorite dishes, very satisfying and tasty. Despite the fact that beef is cooked for a long time, there is always enough time in the morning to cook the stew and boil the beans.

Homemade beef stew does not require complex cooking techniques and exotic ingredients. It is noteworthy that such dishes are obtained from veal in a completely different way. Apparently, since veal cooks much faster, the dish does not have time to soak in the juices and taste of meat. Yes, and the nutritional and protein value of the "older" meat is higher.

Usually, in order for the meat to become soft, it must be stewed or boiled for a long time. You can cook using the rib part of the carcass - an excellent broth is guaranteed. Or cook soup on rich broth. But meat stew with beans is not much more complicated, and it takes the same amount of time to cook if you take care in advance and soak dry beans.

Beef with beans is similar to the traditional British stew - a type of stew made from stewed meat in sauce, for example. Legumes are often added to stew, and wine is used instead of water. Moreover, tough meat in the process of cooking becomes incredibly soft and tasty. As a result, all the aromas and flavors of simple products are mixed, forming a delicious combination.

Beef stew with beans is cooked over low heat. The beans are soaked and then boiled separately. Boiled beans are mixed with almost ready beef stew, and the sauce is brought to a certain density.

To cook stew, you need to know that tough meat can be stewed for up to two hours. It is necessary to be prepared in advance for a long heat treatment. In Italian cuisine, classic beef stew is used as a sauce for pasta -. This stew does not cook quickly, the meat should be soft. The addition of beans improves the taste and makes the stew a full-fledged second course for a good lunch or dinner.

Beef with beans. Step by step recipe

Ingredients (2 servings)

Beef 400 g
Beans 1 cup
White table wine 1 glass
Carrot 1 pc
Onion 1 pc
Garlic 2-3 cloves
Celery (root) 1 piece
Hot pepper 1-2 pcs
Butter 50 g
Wheat flour 1-2 tsp
Salt, black pepper, sweet paprika spices

Beef should be taken quite “old” and tough, it makes an excellent stew. Beans can be any, which is well cooked. The dish looks beautiful if the beans are dark - black or red. In advance, better in the evening, soak the beans in cold water. This will make the seeds softer and they will cook better. Before cooking the stew with beef, boil the beans in a large amount of water at a low boil - then the shell of the beans will not burst.
Beef, red beans and vegetables for stew
Melt the butter in a frying pan. Clean the beef from bones, visible pieces of fat and films. Cut the meat into large pieces so that it is convenient to prick them on a fork in the finished dish. Put the pieces of meat in the heated oil and fry, turning occasionally, until golden brown.
Fry meat in butter
Peel the carrots and celery root and cut into medium-sized strips. Add vegetables and 1-2 whole unpeeled hot peppers to the fried meat. Fry the meat and vegetables for 4-5 minutes so that the carrots become a little soft.
Add chopped carrots and celery
Peel onion and garlic. Cut the onion into large strips or cubes. Chop the garlic with a knife. Add the onion to the meat and fry for a few minutes over medium heat. Then add garlic and spices. Salt and pepper with black ground pepper. Add 0.5 tsp. sweet red paprika and mix everything.
Add onion and garlic, spices
Pour a full glass of white table wine and a glass of hot water from the kettle to the meat and vegetables. Bring liquid to a boil. Cover the pan with a lid and reduce the heat to low, where you can still see the boil. Leave the beef and vegetables to simmer. This is a lengthy process, usually 1 hour is the minimum time. It is necessary to taste the meat for stiffness, and as soon as it has become acceptable, the meat can be considered ready.
Add wine and water
While the beef is stewing, the onion will combine with the liquid and form a delicious sauce. Vegetables will remain in the same form as they were cut. Add boiled beans to the meat and mix. After the beans are added, the dish is simmered in an open skillet over medium-high heat. In order not to damage the shell of the beans, do not stir the stew too vigorously.

Beans with meat - a combination that will delight you with its satiety and high nutritional value. Despite the fact that dishes from these ingredients are not prepared very quickly, since the beans need a long heat treatment, we dare to assure you that the final result will more than pay off your efforts and tedious waiting. And yet, the cooking time of beans with meat can be significantly reduced if canned beans are used.

Beans with meat is a wide variety of dishes, including salads, soups, all kinds of stews, stews, as well as dishes cooked in the oven. Whichever option you choose, dried beans must be soaked in cold water - this will not only shorten the cooking time, but also get rid of unwanted gas formation after eating it. Ideally, beans should be soaked for at least 8-10 hours. Such pre-treatment will be compensated by the benefits of this type of legume - beans are an excellent source of high-quality protein, vitamins, minerals and valuable amino acids that are not destroyed during cooking. By the way, do not forget about green beans - it also harmonizes perfectly with meat and is very healthy.

Recipes for beans with meat

Beans with meat are also good because they are a complete dish that does not require a side dish. Pair this combination with mushrooms, carrots, tomatoes, bell peppers, or herbs, and you've got an incredibly hearty and nutritious dish that's perfect for a family dinner, rejuvenates, and warms you up during the cold season. Undoubtedly, beans with meat, first of all, will be appreciated by men for their calorie content and the ability to quickly saturate.

Bean salad with beef and pickled cucumbers

Ingredients:
300 g boiled beef,
1 can canned beans
4-5 small pickled cucumbers,
1 purple onion
1 bell pepper
50 g lettuce leaves (mix),
100 g mayonnaise,
1 teaspoon mustard
2-3 sprigs of parsley,

Cooking:
Boiled beef, pickled cucumbers and bell pepper cut into strips, onion - half rings. Chop lettuce leaves if they are very large. Mix meat, washed and dried beans, vegetables and lettuce in a salad bowl. Season with mayonnaise mixed with mustard. Add salt and pepper to taste. Let the salad brew in the refrigerator for several hours. Garnish with parsley and serve.

Bean soup with chicken

Ingredients:
300 g chicken meat,
100 g dried beans,
1 onion
1 carrot
1 potato
2-3 garlic cloves,

1 teaspoon sugar
salt and spices to taste,
vegetable oil,
dill greens.

Cooking:
Soak beans first, then rinse. Put the beans in a saucepan, pour in 1.5 liters of water, bring to a boil and cook for 40 minutes. Then add chicken meat and cook for 20 minutes after boiling. Add diced potatoes. Boil 10 minutes. In the meantime, fry chopped onions and grated carrots in vegetable oil for 5-7 minutes. Add chopped garlic, tomato paste and sugar. Simmer for 2-3 minutes, then add to soup. Salt and add spices to taste, cook for 5 minutes. Let the soup brew for 10-15 minutes, then pour into bowls, sprinkle with chopped dill and serve.

Beans stewed with pork and vegetables

Ingredients:
500 g pork
200 g dried beans
2 bulbs
1 carrot
1 bell pepper
4 garlic cloves,
4 tablespoons of tomato paste,
3 bay leaves,
salt and spices to taste,
vegetable oil,
greens.

Cooking:
Pre-soak the beans in cold water for 6-8 hours, changing the water after a few hours. Put the beans in a saucepan, cover with water, bring to a boil and drain the water. Fill a pot of beans with fresh water and cook over medium heat for about 1 hour. Drain the cooked beans in a colander.
Cut the pork into small pieces and fry in vegetable oil until the meat begins to change color. In another pan, fry the chopped onion and grated carrots in oil for 5 minutes. Add vegetables to meat, stir and fry for 1-2 minutes. Add chopped bell pepper, tomato paste and 200-300 ml of water. Salt, pepper and simmer for 5-7 minutes. Add beans, minced garlic and bay leaf. Salt and pepper to taste, mix and simmer covered for 15 to 20 minutes over low heat. Sprinkle the dish with chopped herbs and serve.

Chile con carne

Ingredients:
500 g minced beef,
400 g canned red beans
400 g tomatoes in their own juice,
1 large onion
1 red bell pepper,
2 tablespoons of tomato paste,
2-3 garlic cloves,
1 teaspoon ground chili pepper
1 teaspoon ground paprika,
1 teaspoon sugar
300 ml water or stock
salt to taste
vegetable oil.

Cooking:
Chop the onion and bell pepper, mince the garlic. Heat vegetable oil in a frying pan. Fry the onion, pepper and garlic for 5 minutes, adding ground chili and paprika. The mixture must be constantly stirred. In another pan, fry the minced meat in vegetable oil until the liquid has evaporated. After that, pour in water or broth, add tomatoes in their own juice, tomato paste and sugar. Salt to taste, add the vegetable mixture and cook for 20 minutes under a lid over low heat. Add washed beans, bring to a boil and cook uncovered for about 10 minutes. The dish should be thick enough. Salt if necessary, cover and let the dish brew for 10-15 minutes. If desired, serve with boiled rice and sour cream.

String beans with meat and mushrooms in pots

Ingredients:
500 g pork
500 g green beans,
250 g mushrooms
2 bulbs
2 tomatoes
70 g hard cheese,
3 tablespoons of sour cream
salt and ground black pepper to taste.

Cooking:
Cut the pork into small pieces and fry in vegetable oil for 5 minutes. Add chopped tomatoes and onions, cook for 5 more minutes. Put the bean pods cut in half on top, add a small amount of water, salt, pepper and simmer over low heat for about 10 minutes. Sliced mushrooms fry in vegetable oil, adding sour cream. Mix mushrooms with meat and beans, arrange in ceramic pots, sprinkle with grated cheese and bake in an oven preheated to 180 degrees for about 30 minutes.

Beans with meat and vegetables in a slow cooker

Ingredients:
500 g pork or beef,
2 cups beans
3 tomatoes
1 onion
1 carrot
1 bell pepper
1 teaspoon ground coriander,
vegetable oil,
salt and ground black pepper to taste.

Cooking:
Soak beans in cold water first. Put the meat cut into pieces into the multicooker bowl and turn on the “Baking” mode. Cook until the meat is browned. Add chopped onion and grated carrots on a coarse grater, lightly fry vegetables. Remove the skin from the tomatoes, pour boiling water over them, and chop. Add tomatoes and chopped bell pepper to the meat, fry. Add beans and 3 cups boiling water. Season with coriander and ground pepper, salt to taste and turn on the “Extinguishing” mode. After about 3 hours, the dish will be ready.

Beans and meat complement each other perfectly, that's a fact! Dishes prepared from these two ingredients will remarkably diversify your diet and saturate the body with the protein it needs, becoming loved and desired in your family. Enjoy your meal!

It is already autumn, it has become quite cool and men demand a more hearty dinner, and pork? Today I propose to cook a very tasty and satisfying dish. red beans with meat and vegetables stewed. That's for sure, our men will be happy.

Preparation for cooking

Today I use red, fresh beans for cooking. It must first be sorted out, the spoiled grains removed and washed thoroughly in several waters. Then leave for a few hours to swell.

It is convenient to soak it in the morning to cook in the evening and vice versa soak it in the evening to cook in a hurry in the morning.

How to cook delicious pork stew

So, and increased in size several times. Drain the remaining water, and pour into a saucepan with a thick bottom. I cook all these dishes in the utyatnitsa, it's just more convenient for me. Pour the beans with fresh water so that it covers them by two fingers, close the lid, bring to a boil and reduce the heat. We will cook on a slow fire. It's time for some salt.

While the beans are cooking and vegetables.

I have a rather lean piece of pork that doesn't cut very easily due to the lack of fat. But it doesn't matter, my kitchen knives are a whole arsenal for all occasions, which will always come to the rescue. That's what a cook should never save on, so it's on knives.

I am medium size, about 2-2.5 cm thick. I put them in a hot frying pan with vegetable oil. Then she fried the meat over high heat for several minutes, stirring occasionally.

Rinse with water and chop into half rings. Send the onion to the pan with the meat.

Thoroughly wash the carrots from dirt, peel them with a vegetable peeler and rinse again with water. , put in a frying pan. Mix vegetables with meat and simmer for about 5-7 minutes. You can add half a bell pepper, but I didn’t have it this time.

Rinse the tomato with water and chop finely, add to the meat with vegetables, and then simmer for another 10 minutes. I decided not to, but to put more fresh tomatoes than usual.

A couple of minutes before readiness, salt the contents of the pan, add spices and a few bay leaves, which we evenly distribute in the pan.

The beans are cooked, by this time and. We send the contents of the pan to the roast beans, and in addition, add a few more chopped garlic cloves. As a result, everything that is in the ducklings is mixed several times.

If the dish turned out too dry, I advise you to add hot water.

Cover with a lid and simmer for a few minutes. That's all, a hearty, autumn dish is completely ready. I'm sure it turned out very tasty. Serve beans with meat, sprinkled with greens with rye bread and fresh onions. Agree, this is a real, masculine dinner. Enjoy your meal!

1.5-2 cups - fresh red beans;
600-700 grams - lean pork;
2 pcs - onion;
2 pcs - carrots;
0.5 pcs - sweet Bulgarian pepper;
3-4 pieces - tomatoes;
4-5 cloves - fresh garlic;
Salt, spices (coriander, ground black pepper, a mixture of herbs) - to taste;
2-3 pieces - bay leaf.

Bean stew with meat- a dish that can be found on different continents of our planet. They prepare it in America, Asia, Africa and Europe, however, with their own national characteristics and flavor. , as you know, is a valuable source of protein, carbohydrates and vitamins, but in addition to these substances, it also contains biological compounds that slow down digestion.

For this reason, many refuse beans and other legumes in their diet. If you cook the beans correctly, then it will be easily digested and will benefit the body. You can talk about all kinds of bean dishes for a very long time, because you can’t cook all categories of dishes from soups, snacks, main courses, sauces. You may not believe it, but even desserts, as well as sweet pastries.

Stewed beans are especially tasty. To stew beans, you can use both vegetables and add meat to them. In the second case, the beans will turn out to be more high-calorie and satisfying. As meat, you can use rabbit, chicken, pork, beef, turkey, duck, goose, lamb.

Today I want to show you how to prepare bean stew with pork in tomato sauce in a pan step by step with a photo.

Ingredients:

Pork - 300 gr.,
Red or white beans - 1 cup
Carrots - 2 pcs.,
Onion - 1 pc.,
Tomato sauce - 3 tbsp. spoons,
Bay leaf - optional
Salt and spices - to taste,
Sunflower oil,
Greens for serving.

Stewed Beans with Meat - Recipe

To prepare this dish, the first step is to boil the beans. Fresh and dry beans are recommended to be soaked in cold water for several hours before cooking. Such a procedure will not only make the beans softer, and therefore reduce the cooking time, but also remove some substances that are not useful for the human body from its composition.

These substances include well-known oligosaccharides, which contribute to increased gas formation in the intestines and phytic acid, which prevents the absorption of vitamins and minerals. The duration of soaking will depend mainly on the degree of its hardness. It is clear that dry and hard beans should be soaked a little longer. The duration of soaking beans is from 12 hours to a day.

After soaking, the beans should be drained and rinsed with cold water. After that, put the beans in boiling salted water. The water should completely cover the beans. Boil it for about 40-50 minutes until tender, be sure to over low heat. The beans should be soft, but not falling apart. While the beans are cooking, prepare the vegetables for the stew. Peel a medium-sized onion and carrot. Grind vegetables according to the classical scheme - grate the carrots on a medium grater, and cut the onion into small cubes.

Drain the cooked beans in a colander and let cool.

Prepare the meat for the bean stew. As mentioned above, absolutely any meat can be used to prepare this dish. In our case, we take pork. Be sure to rinse the piece of pork prepared for stewing beans before cutting with cold water, especially if the meat is fresh and was just bought. After that, the meat should be blotted to remove moisture. Also be sure to cut off any membranes on the pork, if any. Cut the meat into small pieces, about a little smaller than those prepared for barbecue.

Pour a little sunflower oil into a frying pan and place it on the stove. Once it is warm and hot, place the pork pieces on top of it.

With constant stirring, fry the pieces of meat for 15 minutes.

Put onions with carrots.

Add about half a glass of water so that vegetables with meat can be fully stewed. Mix everything.

Add tomato sauce. Instead, you can use tomato paste or ketchup.

Add salt and spices to taste. Optionally, you can add 1-2 bay leaves.

Stewed beans with meat. A photo

Beef and beans are eaten all over the world. It is difficult to establish the exact nationality of this dish. There is a similar recipe in Mexico (Chile con carne), and in Hungary (meat goulash - a stewed mixture of meat varieties), and in the countries of Central Asia (lagman). Be that as it may, beef stew in a sauce with vegetables and canned red beans is a favorite in many families. This is a tasty and satisfying dinner that is not only a delight for the stomach, but also a great source of protein.

Recipe for beef with beans

Ingredients

Beef pulp - 300 grams;
Beans - 1 can;
Carrots - 1 piece;
Onion - 1 piece;
Bulgarian pepper - 1 piece;
Tomatoes - 2-3 pieces;
Celery - 1 stalk;
Bay leaf - to taste (1-3 leaves);
Sunflower or olive oil - 3 tablespoons;
Spices (salt, pepper).

Advice! This recipe allows you to replace tomatoes with tomato paste. It will need 2-3 tablespoons, diluted with half a glass of water.

Cut the meat into small cubes or strips, as shown in the photo. Put it in a separate bowl, add salt and pepper, mix well. While the meat is salting, heat a few tablespoons of vegetable oil in a saucepan or deep frying pan. Put the meat in hot oil and lightly fry.

Peel the carrots and onions, remove the core from the pepper. Rinse celery with water. Finely chop all the vegetables and place in a separate pan. First, it is recommended to fry the onion until translucent, and then add the rest of the ingredients to it. Stew vegetables for 5 minutes, then transfer them to the meat.

The final ingredients are tomatoes (tomato paste) and a can of canned red beans. Before adding tomatoes to the stew, they need to be chopped with a blender or chopped very finely. The main condition is that they must give juice.

Advice! Before cutting tomatoes, it is recommended to place them in hot water under the lid, before making cuts on the peel. After a few minutes of such a bath, you can get the tomatoes and peel them off.

Stew the resulting stew for about an hour (or more). Watch the meat cook. The beef stew should be tender and soft, and the canned bean and vegetable gravy should thicken slightly.

Enjoy your meal!

Chili con carne recipe

About this recipe, you can definitely say that he came to us from Mexico. Despite the similarity with the previous recipe, Chili con carne has significant differences. One of them is that the dish is very spicy, and the recipe suggests using 10-12 (!) dried chili peppers and a whole head of garlic per kilogram of meat.

You will need:

Bacon - 2 slices;
Beef (pulp) - 0.5 kg;
Pork - 0.5 kg;
Beans (canned) - 2 cans;
Onion - 1 piece;
Garlic - 1 head (not a clove!);
White flour - 1-2 tablespoons;
Broth (meat) - 1.5 cups;
Spices (oregano, zira, pepper) - to taste;
Chili pepper (dried) - 10 pieces;
Salt.

This dish is prepared almost like the beef stew with beans in the previous recipe.

Pour water over the chili pepper (it will take about a liter) and leave it to soak for 30-40 minutes. After the pepper has lost its hardness and becomes soft, remove it from the water. Remove the seeds and grind with a blender into a homogeneous mass.
Heat a frying pan (no need to add oil) and add bacon to it. Fry it on both sides until enough fat forms in the pan. Pour the resulting fat into a saucepan where Chili con carne will be cooked and add pork and beef, cut into small pieces (see photo in the previous recipe).
Fry the meat until golden brown (until half cooked).
Saute the onion and garlic in a separate pan. It is not necessary to fry them strongly, just simmer for 2-3 minutes.
Add garlic, onion, spices (oregano and cumin), as well as flour to the meat, and simmer for a couple of minutes.
Next, add the chili puree and broth to the meat mixture, reduce the heat to low, and cover the saucepan with a lid. Now you can leave the meat to stew for an hour.
At the end of cooking, add the beans. First, it must be separated from the juice. The beef stew with beans should cook for about five more minutes, and then the dish should be removed from the heat and salt and pepper should be added.

The national Mexican dish (spicy beef stew) is ready. It can be prepared for a Wild West themed party or just for dinner. But it should be borne in mind that only those who like spicy peppery food will like it. If you want to please everyone, then the recipe should be slightly adjusted by removing a large amount of pepper and garlic from it.

How to choose good beef

A delicious dish is obtained only from quality products. This simple truth will be confirmed by every cook. But how to choose good meat in modern conditions, when there are so many “delays” and low-quality goods on store shelves? There are several secrets:

1. Buy meat from the market.

The store most often sells packaged beef, so you won’t be able to choose a “better piece”. There is such an opportunity on the market. In addition, goods from nearby farms are most often brought to the market. It sells out quickly, so there is no need to treat it with “chemistry” for long-term storage.

2. Pay attention to color.

Good beef has a rich red color, veal is a little lighter. The vein fat should be dry and light cream in color, no yellow fat should be present on good cuts of meat. Remember that dark spots or green blotches on the meat indicate its low quality. This product should not be eaten.

3. The smell also speaks of quality.

Fresh meat should not have any sharp foreign odors.

4. When pressed, fresh meat quickly returns to its shape - there should be no depressions and dents!
5. Frozen meat should be chosen carefully.

It should have an even color. If you put a warm finger on the piece, the color becomes brighter. Unpleasant odor should be absent. It is recommended to defrost beef gradually - no hot water and defrosting for batteries.

6. Choose a piece of meat that your recipe calls for. For stewing, it is better to choose not too lean pieces. Suitable shin, shoulder blade, tenderloin.

Conclusion

Stewed beef with beans and vegetables is a universal recipe for any season. Your family will be happy to eat such a dish both in the summer heat (in summer it is advisable to use domestic vegetables for gravy) and on a winter evening. This hearty dish gives strength and energy, and also perfectly satisfies hunger.