How to cook beans with stew in a slow cooker. Stewed beans with coffee in a slow cooker

Time: 120 min.

Servings: 4-6

Difficulty: 4 out of 5

White beans with vegetables stewed in a slow cooker

Today's recipe will require some preparation from you, because the beans require pre-soaking for several hours.

However, we do not consider this a terrible drawback - there, in Latin America it has been cooked for centuries, as they once cooked turnips in Rus', and everyone is happy.

Beans are extremely rich in protein, and are an indispensable product for vegetarians to get their daily protein intake, or just fasting people.

Our photo recipe will show in detail how to cook beans in a slow cooker, you only need to follow all the steps step by step to get a delicious dish of vegetables and beans in a slow cooker.

To prepare a hearty and budgetary lunch for the household, take the following set of ingredients:

From the indicated number of components, it will be possible to prepare 4-6 servings of a hearty lunch.
The dish turns out to be quite light: the energy value per 100 grams of cooked beans will be only 72 calories.

The ratio of proteins, fats and carbohydrates will be as follows: 2 grams of protein, 3 grams of fat and 8.5 grams of carbohydrates.

Step 1

First things first, you need to soak the beans. Rinse it well, put it in the deepest and widest bowl, and fill it with cold water for at least 4 hours, and for a maximum of 10 hours.

Why such a strictly regulated soaking time? Firstly, because the product must absorb enough moisture and dissolve harmful sugars that can cause fermentation in the stomach. And secondly, the beans can turn sour, and thereby spoil the dish.

A lot of water is required, do not spare it. You can soak the product overnight, and cook the beans in a slow cooker in the morning.

Step 2

In the morning, we drain the water from the bowl, and put the product itself into the bowl of the multicooker, fill it with water. It is necessary to cook the product until half cooked. Turn on the "Extinguishing" function, cooking time - 1 hour. You don't need to add salt or other spices.

After an hour of cooking, we will taste a couple of beans, and if they are hard, then cook them for another 15-20 minutes.
Now put the beans in a separate container, and take care of the rest of the vegetables.

On a note: some recipes advise cooking beans in a slow cooker a little differently - laying it immediately to the prepared vegetables, but then there is a high risk that instead of other vegetables, indigestible porridge will turn out.

Step 3

We clean the onions and carrots from the husk and peel, respectively. Rinse under cold water, and cut the onion into small cubes, and rub the carrots on a coarse grater (see photo).

However, if you want to cut carrots into slices, the recipe will not suffer. We rinse the bowl of the multicooker from the beans, and activate the "Frying" or "Baking" mode.

Drop a drop of vegetable oil, let it warm up a little, and lay out the chopped onion. We will cook the onion slices until golden brown for 5 minutes, put the carrots. We continue to cook for 10 minutes.

Step 4

We wash the tomatoes under running water, after which we cut them into two parts, removing the part with the tail, and the white tasteless stem sometimes found in tomatoes. Cut the tomatoes into small cubes (see photo).

Add the tomatoes to the fried onions and carrots, and while the slow cooker cooks them, let's take care of the pepper.
We also rinse the bell pepper, and remove the stalk along with the seeds - this must be done carefully so that the beans in the slow cooker do not taste bitter.

We put the chopped vegetable in a magic pot, mix its contents, and cook for about five minutes so that all the vegetables become soft.

Now add the half cooked white beans.

Remove the husk from the garlic cloves, crush on the board, and finely chop, then add to the multicooker bowl. We do not add salt, because salt will slow down the cooking process and the beans may remain harsh.

On a note: if you want to make the recipe more dietary, then you can skip the roasting stage of vegetables, and cook immediately in the “Stew” mode, simultaneously putting all the components into the bowl of the multicooker. It turns out a lean dish, suitable even for people with delicate stomachs.

Step 5

Switch from frying or baking mode to stewing mode. The time it will take to prepare the dish will be 1 hour.

5 minutes before the end of cooking, salt to taste, add pepper and other spices to your taste.

On a note: you can slightly diversify the recipe by adding a couple of tablespoons of tomato paste or a handful of fresh herbs, cut into small pieces, to the dish being prepared.

See another version of this dish:

Step 1: prepare the beans.

Step 2: Prepare the rest of the ingredients.

Step 3: cook the stewed beans in a slow cooker.

If the texture of the beans is suitable, then everything is simple, we lay out the aromatic dish in portions on plates and serve it to the table.

Step 4: serve the stewed beans in a slow cooker.

Chicken seasoning can be replaced with one bouillon cube, water with meat or vegetable broth;

Depending on the type of bean and brand, as well as the power of the multicooker, the stewing process can take from one to three hours;

If desired, finely chopped tomato, zucchini, eggplant, cauliflower, broccoli can be added to all products;

Very often, a couple of tablespoons of tomato paste, ketchup, cream or sour cream are put in the water used for pouring;

Some housewives stew beans along with chicken, pork or turkey meat.

Stewed beans in a slow cooker is a simple, tasty, satisfying and healthy homemade dish.

If you have already tried cooking beans, you know that this process is by no means quick. However, modern kitchen appliances, in particular the slow cooker, allow you to speed up and simplify it even more. There is no more need to watch the cooking for hours and stir the beans, worry that they are boiled or undercooked. You just need to select a program, and the multicooker will do everything for you.

So, stewed beans in a spicy tomato sauce in a slow cooker...

This recipe is a mix of ideas from Gordon Ramsay, Jamie Oliver and Mexican author Laura Esquivel that I have combined and adapted for slow cooker.

In a slow cooker, stewed beans in tomato sauce turns out fragrant, spicy and very tasty. I keep coming back to this recipe, give it a try, you might like this simple and delicious dish!

Prepare the ingredients according to the list.

Soak the beans ahead of time. Fill with cold water and leave for 8-10 hours, or even better - overnight.

Add chopped bacon, pancetta, or smoked meat to the multicooker bowl. I use boiled-smoked pork belly. This component makes the taste and aroma of the dish more expressive and adds spicy notes of "smoke". You can skip this step if you want to cook a vegetarian or lean version of the dish.

Add a pinch of salt and some ground black pepper. Fry for 2-3 minutes until the pieces are browned. I use the "frying" or "deep frying" mode.

Add half a hot pepper and chopped garlic cloves. Stir and fry for 1-2 more minutes.

Add chopped onion, stir and fry for another 4-5 minutes.

Add 1 tbsp. Sahara. Stir and cook for another minute or two until the sugar has melted, lightly toasted and caramelized. Then pour in 1-2 tbsp. apple cider vinegar.

If in the future you plan to use tomatoes in their own juice, which also contain vinegar, it is better to limit yourself to 1 tbsp. I like it when the sauce has a slight sourness, so I add 2 tbsp. and at the end of cooking, I balance the taste by adding more sugar.

Add the beans to the multicooker bowl. Cooking can be speeded up by pre-boiling the beans until half cooked.

Grind tomatoes in their own juice in a blender. Mix tomato paste in water. Add the tomato mixture to the multicooker bowl.

I try to bring the total volume of liquid to 1 liter. I get about half a liter of juice with pulp from canned tomatoes, and another half liter - water + tomato juice.

The liquid is obtained approximately 1.5–2.5 centimeters higher than the rest of the components. If you want a lot of sauce, you can increase the amount of liquid.

Add spices: 2-3 bay leaves, dried thyme, savory and rosemary. Add some more salt to taste or soy sauce. You can also add 1 tbsp. Worcestershire sauce.

Close the multicooker and set the mode suitable for cooking beans. When choosing a mode, try to follow the recommendations of the manufacturer or proceed from your own experience.

If there is a "bean" mode, choose it. You can often find a recommendation to cook beans in the "stewing" mode from 2 to 4 hours, until cooked.

In my Delfa multicooker, the combination of Soup and Pilaf modes has proven itself well. I first select the “soup” or “stew” mode, and when the beans reach the state of half-cooked (after about 1-1.5 hours), I switch to the “pilaf” mode and cook for another 40-60 minutes until the beans are cooked and the sauce is not will thicken.

In the finished dish, if desired, add 1-2 cubes of dark chocolate and mix lightly to dissolve the chocolate. Chocolate will not be strongly felt, but will add interesting notes to the aroma and taste of the dish.

Add a handful of chopped fresh herbs, and the stewed beans cooked in a slow cooker can be served at the table.

Beans stewed in tomato sauce are ready! Bon appetit!

If you want to please your family with something tasty and satisfying, you can cook red beans in a slow cooker. This product has the same calorie content as meat. The only drawback of any type of beans is the cooking time. The traditional way of cooking beans is for several hours, and on the advice of gastroenterologists, the beans must be cooked according to all the rules, raw or undercooked food is prohibited. Just to help you quickly cook beans, our little helper in the kitchen is a slow cooker.

In order to quickly cook red beans in a multicooker, you need to use the "Stew" program and put all pre-prepared products into the multicooker bowl. The list is small.

What you need to cook red beans in a slow cooker:

• red beans - 2 cups;
• large onion - 1 pc.;
• carrot - 1 pc.;
• tomato paste - 2 tablespoons;
• garlic - 2 cloves;
• vegetable oil - 1 tbsp;
• fresh parsley - 1 bunch;
• pepper and salt - to taste.

How to cook red beans in a slow cooker:

1. First, soak the beans in cold water. It is best to soak overnight so that when the new day begins, you have the opportunity to quickly prepare a delicious dish.
2. To soak the beans, you need to prepare a spacious container and pour clean water into it, and then put the beans. In the morning, you will see that the beans have slightly increased in volume, and the water has become a pinkish hue. This is a normal reaction. We just have to drain this colored water and rinse the beans again in clean cool water.
3. Beans can be poured into the multicooker bowl and proceed to the next step - boiling. To do this, fill the legumes with water so that it completely covers the red beans in the slow cooker (by 2 cm) and set the cooking mode "Soup" or "Stew" for half an hour.
4. If there is no time or the slow cooker is busy cooking another dish, you can boil the beans in a saucepan on the stove to save time.
5. As soon as the red beans are ready, switch the device to the "Extinguishing" mode. By the way, you will see that some of the water has boiled away, and the liquid remains about half the norm. It is not necessary to add water, when the dish is stewed, just this amount of liquid is enough. We need to install the desired program and set the cooking time - 2 hours.
6. In the meantime, red beans are stewing in a slow cooker, we suggest not to waste time and prepare a delicious dressing. To do this, peel the onion and carrot. Onions can be cut into cubes, and carrots can be grated on a fine grater. Vegetables need to be fried in vegetable oil.
7. As soon as the beans are stewed, open the lid of the appliance and put the vegetables fried in sunflower (or olive) oil into the bowl, add tomato paste, salt and pepper. You can put your favorite spices in the multicooker bowl. Pairs well with red basil beans, suneli hops or cilantro.
8. Squeeze a few cloves of garlic directly into the bowl of the multicooker and close the lid of the appliance.
9. By the way, if you decide to cook red beans in a slow cooker in the summer, you can put aside the tomato paste and use fresh tomatoes instead. The taste of this dish will only get better!
10. Next, we need to mix all the ingredients right in the multicooker bowl. This action must be carried out carefully and only with the special tools included in the delivery, so as not to disturb the coating of the work bowl.
11. Next, you need to switch the cooking mode and set the “Frying” program so that all the ingredients are lightly fried. It is enough to set the cooking time to 7 minutes, and then switch the device back to the “Extinguishing” mode.
12. We continue to cook red beans in the slow cooker for another 20 minutes, and 10 minutes before the end of the program, you need to chop fresh herbs and add to the beans. Do not forget that it is desirable to mix all the components.
13. When cooking red beans in a slow cooker, you should take into account that, depending on the type and variety of legumes, the cooking time of the dish can either be reduced or increased, so we advise you to periodically taste the beans to control the cooking process.

After the beep, you can transfer the cooked red beans in the slow cooker to a plate and immediately invite your family to the table. Such a dish can be prepared in fasting, and if you decide to just make red beans in a slow cooker, then serve it with a side dish. Legumes go well with stewed vegetables, boiled potatoes and meat dishes. The latter option will certainly be appreciated by lovers of hearty dishes. Bon appetit!

Red beans in a slow cooker with vegetables

If you are a fan of a healthy diet, then you definitely need to cook red beans in a slow cooker with vegetables. This dish contains many useful substances, in particular - vegetable protein, vitamins and amino acids.

• red beans - 1.5 cups;
• carrots - 3 pcs.;
• onion - 1 pc.;
• sweet red pepper - 1 pc.;
• basil and parsley - to taste;
• salt, pepper - to taste;
• olive oil - 2 tbsp;
• tomatoes - 5 pcs.

1. We put the beans in a spacious container, fill it with cold water and leave it overnight. In the morning, the water should be drained, and the legumes should be thoroughly rinsed under running water.
2. Now you need to put the red beans in the slow cooker, pour in cold water so that it covers the beans by 3 cm and turn on the "Cooking" or "Soup" program for 30 minutes. During this time, the beans will boil and you can proceed to the next step in preparing a healthy dish.
3. While the red beans are cooking in the slow cooker, you can peel and chop the vegetables. We cut the onion into half rings, carrots, if it is not too large, can be cut into thin rings.
4. As soon as the beans are ready, they must be transferred to a separate container for a while to free the vegetable preparation device. Pour olive oil into the multicooker bowl, turn on the “Frying” program and lay out the pre-prepared vegetables. We need to fry the carrots and onions for 7 minutes.
5. As soon as the time comes to an end, it is necessary to transfer the finished red beans to the slow cooker along with the broth in which they were cooked, and continue cooking.
6. To the rest of the products, add chopped tomatoes, salt and spices. Mix the contents and taste, if there is not enough salt, add a little more. Try not to oversalt the dish, as each family member will be able to independently regulate the taste of the finished dish, adding not only salt, but also their favorite spices.
7. We set the cooking mode for red beans in the “Stew” multicooker, the cooking time is 40 minutes. Instead of this program, you can set the "Buckwheat" mode and control the process. As soon as the liquid evaporates, you can turn off the device.

Ready red beans in a slow cooker are very tender, tasty and crumbly. It retains more nutrients than cooking on the stove.

Red beans in a slow cooker with spices

If you dream up a little, then you can make a very tasty and healthy dish out of ordinary beans, the main thing is to choose the combined ingredients and cook the beans correctly. In order to cope with the task, we entrust the cooking process to the multicooker.

Ingredients:

• red beans - 400 g;
• onions - 2 pcs.;
• vegetable oil - 50 g;
• dry seasoning "Curry" - 1 tsp;
• salt and favorite spices - to taste.

Cooking red beans in a slow cooker:

1. Traditionally, it is necessary to soak the beans for at least 4 hours in cold water. You need to take a larger container, as the legumes will increase in volume. Fill the beans with water and leave for 8 hours. In the morning, drain the water and you can start the cooking process. By the way, if you didn’t manage to soak the beans in advance, it’s okay, you will have to cook red beans in a slow cooker, only the cooking time will increase significantly. By the way, many housewives do not know why it is necessary to pre-soak the beans. This is necessary not only so that it cooks faster, that is, to reduce the cooking time, but also to wash out of it substances that are not digested by our body. So try to pre-soak the beans, it will be safer for your health.
2. Pour vegetable oil into the multicooker bowl, turn on the “Frying” program. While the oil is heating, we have time to peel a large onion and cut into half rings.
3. Fry the onion until it becomes transparent. Now it can be transferred to a separate dish. Just while the onion is hot, add salt and curry, mix.
4. The container of the device can not be washed. After soaking and washing, pour the red beans into the slow cooker and now it must be boiled. In this case, we use 2 types of beans for cooking: red and motley. We put half a serving of beans, on top half of the onion and again a layer of beans and onions.
5. Pour the beans with water so that it covers the legumes by 1 cm. Close the lid of the device, turn on the “Stew” or “Buckwheat” program, the cooking time for red beans in a slow cooker is 1 hour.
6. When you hear a beep, you can open the multicooker lid and taste the beans. If it is still hard, it is necessary to extend the cooking mode for legumes for another 1 hour.

Ready beans must be transferred to a dish and garnished with chopped fresh herbs. Bon appetit!

Red beans in a slow cooker. Lobio

Favorite Georgian dish is lobio. A national dish of red beans is being prepared with the addition of spices and hot peppers. We can also cook Georgian lobio in our kitchen. Even if you don't like spicy dishes, you can skip one ingredient and enjoy the taste of red beans cooked in a slow cooker.

Products for cooking red beans in a slow cooker:

• red beans - 2 cups;
• onion - 2 pcs.;
• garlic - 4-5 cloves;
• tomatoes - 3 pcs.;
• half red chili pepper (can be dry);
• salt - to taste;
• cilantro and parsley 1 bunch each.

Cooking red bean lobio in a slow cooker:

1. If you decide to cook lobio according to this recipe, it is advisable to soak the beans in the evening so that in the morning you have the opportunity to start implementing your plan.
2. Beans should be washed after soaking and poured with water so that it completely covers the legumes. Next, turn on the "Soup" program and set the time - 1 hour.
3. After the end of the program, it is necessary to try the beans, if they are still hard, it is necessary to extend the cooking time, since for Georgian lobio it is necessary that the beans are tender and soft. Some housewives deliberately overcook the beans to make them puree. We will not achieve such a result, since in this case our task is simply to cook the beans until they are soft.
4. Excess water can be poured out of the multicooker bowl, and instead of it, add a few tablespoons of vegetable oil and turn on the “Extinguishing” mode.
5. While the beans are cooking, we have time to peel the garlic from the shell and cut each slice into thin rings.
6. Onions also need to be peeled, first cut into half rings, and then again in half.
7. Tomatoes need to be washed, wiped dry and cut into 4 parts. Large tomatoes can be cut into 6 or 8 pieces.
8. We put all the prepared vegetables in a slow cooker to the beans, salt, add your favorite spices. Dried basil gives the dish a great taste. If you have such a French spice, you can put half a teaspoon of dried basil.
9. According to the classic Georgian lobio recipe, you need to add hot spices. It can be hot red pepper (fresh or dried), red or black pepper powder, and ginger. If you add a mixture of crushed red pepper with ginger root to the beans, you get a burning mixture.
10. We are waiting for the red beans to cook in the slow cooker (the “Stew” mode, cooking time is 1 hour) and you can try Georgian lobio.

Do not forget that as soon as the red beans are cooked in a slow cooker, you need to chop fresh herbs (we prepared parsley and cilantro) and sprinkle the finished dish on top. You can garnish red beans with chopped walnuts. That's it, you can invite your relatives or friends to the tasting of Georgian dishes. Bon appetit!

Red bean soup in a slow cooker

Have you tried making red bean soup in a slow cooker? If not, we advise you to immediately start preparing a delicious dish. Indeed, in a slow cooker, the soup will turn out to be very tasty, it will not “run away” and will not spill, so you can put all the ingredients and calmly go about your business, the cooking process will be under the control of a little helper - a slow cooker.

What you need to buy for cooking:

• red beans - 1 cup;
• carrots and onions - 1 pc.;
• vegetable oil - 2 tablespoons;
• potatoes - 5 pcs.;
• beef broth - 1.5 l;
• bay leaf, savory, salt and black pepper - to taste;
• sour cream, rye bread and greens - for serving.

How to cook red bean soup in a slow cooker:

1. Beans contain a lot of vitamin E, which is very necessary for every person. It is noteworthy that when cooking beans, all harmful substances are destroyed during heat treatment, and only useful ones remain. It is very important to pre-soak the product in order to wash out the insoluble components and speed up the cooking process of the beans. We need to soak 1 cup of red beans in a deep bowl for 8 hours. It is best to leave the beans overnight. In the morning you will see that the beans have tripled in size and the water is pink. It is necessary to drain it, rinse the beans and you can start cooking.
2. Onions and carrots need to be peeled, chopped onions in half rings, and carrots can be cut into cubes.
3. Pour 2 tablespoons of olive oil into the working bowl of the appliance, set the “Frying” program and when the oil heats up, lower the chopped vegetables. We need to fry the onion with carrots until half cooked.
4. We put beans in the bowl of the multicooker, pour out the broth (if it is not there, you can pour plain water).
5. Tip: Don't try to double your beans, 1 cup for a family of 4 will suffice.
6. Immediately you need to add spices: savory and ground black pepper. Just savory is a very necessary spice, as it prevents the formation of gases in the intestines. Now you know the secret of cooking beans and you can safely eat even a double serving of cooked red beans in a slow cooker.
7. You also need to put salt and any spices. That's all, close the lid of the multicooker, set the program "Extinguishing", cooking time - 1 hour.
8. We do not relax and immediately proceed to the preparation of the last ingredient - you need to peel the potatoes, wash and cut into cubes. Open the lid of the appliance and put in the potatoes.
9. After 1 hour, when the program ends, you need to open the lid and put the bay leaf, and then extend the cooking time of the red bean soup in the slow cooker for another 10 minutes. This is enough for the red bean soup in the slow cooker to be ready.
10. You can speed up the process of preparing the first course if you use the "Pressure Cooker" function, in which case you will need only 30 minutes to cook red beans in a slow cooker.

Red bean soup prepared in a slow cooker must be poured into plates, put in each plate a spoonful of sour cream, a little chopped fresh herbs and cubes of rye bread. Help yourself!

Red beans in a slow cooker. Video

Who said fast food is boring and tasteless? I want to refute this statement by preparing an unusual dish from ordinary beans - stewed beans with coffee flavor in a slow cooker. Soy sauce, honey, coffee give the dish an unusual aroma and amazing taste, there is something Chinese in this dish). Your household members will never guess what the dish that decorated your table is made of. A long cooking time will more than pay off with new taste sensations! Who loves experiments - go ahead to the kitchen!

Ingredients:

• beans - 2 cups
• onion - 1 pc.
• carrots - 1 pc.
• bell pepper - 1 pc.
• tomatoes - 2 pcs (or tomato paste - 2 tablespoons)
• freshly brewed coffee - 160 ml (natural or instant)
• sugar - 1-2 tbsp. l.
• honey, preferably dark - 1.5-2 tbsp. l.
• soy sauce - 3 tbsp. l.
• salt and pepper - to taste
• odorless vegetable oil

• number of servings - 6 pcs

How to cook stewed beans in a slow cooker:

Soak beans for 8 hours or overnight. Beans can be used in any color.

Onion clean, cut. Rinse, peel, grate or chop the carrots. Rinse bell pepper, remove seeds, cut. Wash tomatoes, cut.

Pour vegetable oil into the multicooker bowl, put onions, carrots, peppers, and fry a little on the “baking” program for 10 minutes, not until browned, but simply to make the vegetables softer.

Then add soy sauce, sugar, honey and chopped tomatoes to the vegetables in the bowl.

Mix everything and add the soaked beans. The water in which it was soaked must be drained.

Now we add 160 ml of hot coffee to the beans (1 multi glass to the risks), which we managed to brew while the vegetables were fried, and add water so that it covers all the beans. I added a little more water - 2.5 multi cups, then you get a very tasty sauce that we like to pour over.

Mix well. Set the "extinguishing" program for 4 hours. The multicooker will do the rest for you. I usually load up this dish in the morning before leaving for work or at night to be ready for breakfast.

At the end of cooking, salt, pepper if necessary. I don’t add any more seasonings here, the dish already turns out very fragrant.

After the signal, the extraordinary stewed beans in a slow cooker with coffee flavor are ready. It has a rich, rich taste. Those who do not fast can add a few pieces of meat to the beans, in this sauce it will also acquire an amazing taste.

Bon appetit!!!

For the recipe for the multicooker, we thank Baibakova Oksana!
Panasonic 18. Power 670 watts.