How to cook beans in a multicooker Redmond pressure cooker for salad

Bean dishes are tasty and healthy. It is especially important to include them in the diet for those who do not eat meat. They are also recommended when following certain diets. Beans are one of the healthy and affordable beans, but not all housewives cook them at home, preferring to buy ready-made canned ones. This is due to the cooking time of this product. Modern kitchen appliances can free the housewife from having to stand at the stove while preparing food and making sure that it doesn’t burn. Knowing how to cook beans in a slow cooker, you can make your family menu more varied without spending a lot of time and money on it.

How to cook beans in a pressure cooker

You will need: 1 cup beans, water for soaking, 4 cups water

1 cup of beans about 250 grams - the output will be about 500 grams of boiled cereal

1. Rinse the beans and soak for 8-12 hours in cold water. 2. Set the pressure cooker for 1 hour with the valve closed and full pressure; if the pressure cooker is electronic, select the “Beans” mode. 3. Cook the beans for 20 minutes after boiling water in a regular household pressure cooker, and in a multicooker with a pressure cooker function for 25 minutes. 4. Turn off the pressure cooker and, without opening the lid, wait 40 minutes until the pressure is released and the beans are cooked due to the accumulated temperature.

About beans in a pressure cooker

Cooking in a pressure cooker assumes that the water will not boil off, but keep in mind that the water will be absorbed into the beans.

In a pressure cooker, due to the intense pressure, the beans soften a little, so it is advisable to pour in enough water so that after cooking the beans do not drain: for every half a glass of beans, 1.5 cups of water.

Due to the variety of pressure cookers and the differences in their approach to cooking, it is recommended that you read the instructions for your particular pressure cooker.

The fastest way to cook beans is in a pressure cooker, since the grains are cooked under pressure and at temperatures above 100 degrees: even stale grains become completely soft. This method is the fastest, because you don’t need to monitor the fire and water level, and after an hour of cooking, the pressure cooker will continue cooking under absolutely natural conditions that do not require the attention of the cook.

When cooking large quantities of beans, keep in mind that the beans will greatly increase in size. Therefore, you cannot load the pressure cooker more than halfway, otherwise you will not be able to achieve the desired pressure level.

Content

Benefits of beans

Beans contain a whole list of minerals and trace elements needed by the body. 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 included in the diet during fasting, as well as for those who do not eat food of animal origin. They use it to cook soups and borscht, cook it as a side dish, and make pates. The most important thing is to cook it so that it is soft, but not overcooked. In this article we will tell you how to properly cook white, red, black or spotted beans until they are ready quickly and, most importantly, tasty.

How long to cook beans

Dry beans need to be cooked for 1-2 hours depending on the size of the beans.

Young beans will be ready in 30-40 minutes.

Secrets of cooking beans

• The larger the size of the beans, the more they expand during cooking. So red beans practically do not boil, and large black or white beans increase in size by 2.5 times.
• You won't be able to quickly cook beans without soaking them. This is done not only so that it cooks faster, but also to avoid unevenly cooked grains.
• You can only cook young beans without soaking.
• To ensure that the beans cook quickly even 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 liter plastic bottle.
• For soup, it is better to take red or small white beans, and for salad, large ones are better.

Why soak beans?

Soaking affects more than just how long it takes to cook. Without it, the beans will not only take a long time to cook, but may turn out to be soft on the outside and hard on the inside. Moreover, this effect will be more pronounced the drier the beans you are going to cook. Young beans or those that have been frozen young can be cooked without soaking.

Also, a lot depends on the variety. You definitely need to cook red beans with soaking, but large white varieties can be cooked this way.

How to properly soak beans

Before we tell you how long to cook beans after soaking, we will describe how to soak them correctly. The process is quite simple:

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

By including beans in your diet, a person provides himself with proteins of plant origin and an impressive list of useful components. Don't be alarmed by how long it takes to boil this component. If you carry out the preliminary preparation correctly and pay a little attention to organizing the process, everything will go much faster than it seems. And if you learn how to cook beans in a slow cooker, it will also save you a lot of hassle. On average, cook pre-soaked beans until tender in 1.5-2 hours. If it is not soaked, then it will have to be cooked for at least 3 hours.

Pre-preparing beans

Regardless of the type of product, it needs to be soaked for several hours. How long to keep the product in this form and how often to change the water is indicated on the package with the beans. The manipulation also has several subtleties:

• The container for soaking beans should be at least 3-4 times the volume of the dry product. During the soaking process, they will swell greatly and may become damaged if there is not enough space for them.
• Soak the beans in plenty of water. If it turns out that the grains completely absorb the liquid, they may develop an unpleasant aroma that will not disappear during the cooking process.

Tip: Despite the fact that beans can be cooked without pre-soaking, it is better to avoid this option for processing the product. Not so much because it increases the processing time, but because it increases the risk of gas formation and problems with digestion of the component.

• The minimum soaking time for beans is 7-8 hours. During this time, it is recommended to change the water at least a couple of times; in this case, you will be able to get rid of sugars that are poorly digested by the human digestive tract. The product is not soaked for more than 10 hours, because... During this time it may turn sour.

After this treatment, the component must be placed in a colander and rinsed several times with cool water. Now it can be prepared in any available way, for example, in a slow cooker.

How to cook beans correctly?

If for some reason you don’t want to cook beans the traditional way, you should try the option of using a multicooker. With this approach, again, you cannot do without soaking and pre-rinsing the component. Then we proceed according to the following plan:

• Place the beans in a bowl and add water in the proportion recommended on the package. Most often, 2.5 parts of water are taken for 1 part of the component. The main thing is that the liquid level does not exceed permissible limits. You can add salt immediately or wait until the end of cooking.

• Close the lid and set the multicooker to “Stew” or “Soup” mode. How long to process the product depends on the desired result. If you need soft but strong grains, then 1.5 hours is enough. To soften the beans well, you will have to cook them for at least 2 hours.

In the case when it is necessary to process a component that has not been pre-soaked, the volume of water used must be slightly increased. The processing time will be at least 3 hours.

Is it possible to boil green beans in a modern device?

In a slow cooker you can very tasty boil not only regular beans, but also green (asparagus) beans. You don’t have to just fill it with water and wait for it to be ready. There are many recipes, here is one of the most popular:

• For 0.5 kg of pods we will need a couple of onions, a tablespoon of butter and vegetable oil, and a little salt.
• We wash the fresh component, cut off the ends of the pods and place them in the bowl of the device. Frozen food is cooked in a slow cooker without first defrosting!
• Fill the product with water, add salt, and cook it in the “Multi-cook” or “Soup” mode for 7 minutes after the water boils. There is no need to close the lid of the device!
• Place the beans in a colander and wait for the excess water to drain. During this time, fry chopped onions in vegetable oil in a multicooker using the “Frying” mode. Add the beans, close the mixture with a lid and keep it on the “Stew” mode for no more than 3 minutes.
• Add salt to the resulting dish and season with butter.

The finished product can be served as an independent dish or side dish. Some people cool it and use it as one of the salad components.

Ingredients:

In order for the dish to reach the desired consistency, it will need to be boiled properly. 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

Rinse the beans in a colander and add water until they are completely covered.

Step 2

Peel the onion and garlic and chop finely.

Step 3

We wash the cilantro, dry it and chop it.

Step 4

Set the multicooker to “Frying” mode and pour a little oil. Fry the onions and garlic until they change color.

Step 5

Remove the onion from the bowl and place the beans in it. After this, fill it with water 2 cm above the grains. Close the lid and set the “Extinguishing” program for 2 hours.

Simple recipes for delicious beans

You can cook a wide variety of dishes using beans in a slow cooker. For example, it makes amazing bean soup.

• For half a glass of soaked beans, take an onion and a carrot, a couple of potato tubers, a little vegetable oil, 1 liter of chicken or vegetable broth.
• Peel the onions and carrots, chop them, and fry them in a bowl on the “Fry” setting. For taste, you can add a little tomato sauce, adjika or homemade lecho.
• After this, put the beans and diced potatoes into the slow cooker and fill everything with broth. Add salt and spices if desired, close the lid.
• Cook the product for 1.5 hours in the “Soup” mode. A couple of minutes before the end of cooking, you can add peppercorns and bay leaves to the broth.
• Before serving, it is recommended to let the mixture sit for a few minutes using the “Warming” mode.

Do not worry that such a long processing will lead to severe softening of the vegetables. This is the meaning of the dish. Only beans served in a thick broth with vegetable sediment should retain their shape.

Posted on 04/11/2014 by VariVkusno in Bean dishes, Second courses in a slow cooker, Lenten main courses

Stewed red beans in a pressure cooker Brand 6051

Stewed beans are one of the most delicious dishes that can be prepared in the Brand 6051 multi-pressure cooker. It can only be compared with green lentils, which I already wrote about a little earlier. Bean dishes in this magic saucepan turn out simply amazing. This slow cooker bean stew recipe comes with a rich gravy that is flavorful and delicious.

Recipe 3: beans with meat in a slow cooker at home

In addition to the fact that beans in a slow cooker turn out very tasty, they are also healthy. This is an excellent source of protein - plant-based. Accordingly, it is suitable for replenishing energy reserves.

We offer you a recipe for beans with meat in a slow cooker with step-by-step photos.

• Any beans – 2 cups;
• Any meat - 300 - 400 grams;
• Onion – 3 pcs.; Carrots – 2 pcs.;
• Garlic (optional) – 2 heads;
• Tomato paste - 2 - 3 tbsp. spoons;
• Sour cream or mayonnaise - 2 - 3 tbsp. spoons;
• Salt and favorite seasoning.

Well, as usual, the beans must first be filled with warm water and left to swell for several hours. As water is absorbed, it will need to be added.

When you already see that it has swollen enough, drain and rinse thoroughly. Then you will need to cook it. To do this, turn on “Stew” on the multicooker. The duration is one and a half hours, this time will be enough for the beans to cook well.

Don't forget to add salt. Once the time is up and you are sure it is soft, drain it and set it aside for now.

Now let's move on to the rest of the products. You can use fattier meat so that the beans are not dry. Chop it smaller, also chop the onion and carrots.

Set “Fry” for half an hour, pour oil into the bowl and add onions and carrots. When they are slightly fried, put a couple of spoons of tomato sauce or ketchup into the container, or you can use fresh tomatoes.

After a few minutes, put the meat there and continue to fry. Here, if desired, add pre-chopped (or crushed) garlic. The lid should be closed to allow the meat to cook better.

No need to add salt. When slightly fried, add sour cream. But you don’t have to add it if you like. Fry until the end of the mode.

Now it’s the turn of the beans to go into the multicooker bowl, just pour them there and mix with the rest of the contents.

Now you need to simmer everything a little, you can add a little water or tomato sauce so that the beans are not too dry.

To do this, turn on the “Frying” mode for half an hour and close the lid.

When the signal sounds, it means that the beans and meat in the multicooker are ready. Enjoy your meal!

How to cook bean stew in a pressure cooker

1. Before cooking, soak the beans for 6 hours in cold water. This way it cooks better and faster.
2. Peel and chop the onion. You can take two onions, it will only taste better.
3. Pour vegetable oil into the slow cooker until it covers the bottom of the bowl. Add onion, red beans, salt, and Mexican Taso spices. These are my favorite spices, and they go perfectly with legumes, lentils, and beans.
4. Pour enough water to cover the beans completely, dissolve the mustard in it. Close the multicooker lid.
5. How long to stew beans in a pressure cooker? I set the “Extinguishing” mode for 40 minutes (pressure 50 by default), I thought that would be enough. But the beans seemed a little tough to me. I put it on for another 15 minutes, you can immediately put it on for 55 minutes, everything is checked, the dish turns out very soft and tender. The water, onions and spices melt into a delicious gravy. You definitely won’t be able to do this in a regular saucepan, only in a slow cooker, where it all simmers...

And a little about beans. This legume is added to stews, soups, and vegetable dishes. This is a champion among plants in terms of protein content, rich in essential amino acids so necessary for our body.

Important numbers that may be useful to someone. Nutritional value of beans, 100g:

• Calorie content 317 kcal
• Proteins 19.7 g
• Fat 1.5 g
• Carbohydrates 56.2 g
• Of which fiber 7.5 g

For complete nutrition, you need to eat beans 3-4 times a week.

And I can’t help but remind you of another great recipe for lamb soup with beans in a pressure cooker. If you like something more satisfying, try it!

Bean dishes are tasty and healthy. It is especially important to include them in the diet for those who do not eat meat. They are also recommended when following certain diets. Beans are one of the healthy and affordable beans, but not all housewives cook them at home, preferring to buy ready-made canned ones. This is due to the cooking time of this product. Modern kitchen appliances can free the housewife from having to stand at the stove while preparing food and making sure that it doesn’t burn. Knowing how to cook beans in a slow cooker, you can make your family menu more varied without spending a lot of time and money on it.

Recipe 5: Bean soup cooked in a slow cooker

Bean soup can be made not only with water, but also with broths: meat, fish, and vegetables. To prepare the broth, you can use any meat: poultry, pork, lamb or beef, as well as smoked meats - brisket, ribs. When preparing the first dish in a multicooker, modes such as “Frying/Baking” are used for frying vegetables, and cooking is carried out directly in the “Soup/Cooking” or “Stewing” mode; the cooking time ranges from 60 minutes to 2 hours.

When frying vegetables for soup, you can add tomato paste or chopped peeled tomatoes as flavor enhancers. In addition to legumes and potatoes, you can add various fresh vegetables and thin noodles to your homemade soup.

• Onions – 1 pc.;
• Carrots – 1 pc.;
• Beans - 200 g;
• Potatoes - 500 g;
• Tomato paste – 2-3 tbsp;
• Sunflower oil - 1 tbsp;
• Salt - to taste:
• Ground black pepper;
• Bay leaf - 1 pc.;
• Parsley - 1 bunch;
• Water - 2-3 l.

Beans can be of any variety and color. The amount of protein is quite large, especially in red-colored varieties, so it is often used to prepare a vegetarian or meat diet. To speed up the cooking process of legumes, it is best to rinse them and soak them in cold water for 5-6 hours. During this time, the beans will swell well and cook faster. Don't forget to remove the bad grains.

Remove the peel from a large onion. Cut into small pieces. In a multicooker bowl, heat the sunflower oil on the “Fry” program. Fry the onion for about five minutes.

Peel the carrots, rinse thoroughly and dry with a napkin. Grate on a coarse grater or cut into cubes. Add to the onion and continue to fry for another 3-5 minutes.

Remove the skin from the potatoes, rinse and cut into cubes. Add tomato paste and potato slices to the fried vegetables. Stir. Fry in the same mode for 5 minutes. At this step, you can add bell peppers and tomato pieces.

Add the soaked beans.

Pour water, preferably hot, up to the top mark of the bowl. Add the spices specified in the recipe. Stir. Cover tightly. Run the Braise/Beans program for 60 minutes. You can experiment with spices.

Delicious bean soup in a slow cooker is ready. Open, add chopped parsley or other herbs. Let it brew for a while and call everyone over for lunch. Serve with soft bread, spicy herbs, and sour cream. Bon appetit!

Cooking features

The process of cooking beans in a slow cooker is not complicated, however, to obtain the expected result, the cook needs to know and take into account several important points.

• Green beans must be soaked before cooking. This is done not only to reduce the subsequent cooking time, but also to rid the beans of substances that cause flatulence. Beans cooked without prior soaking are much harder to digest than beans made in compliance with all technological requirements.
• The optimal soaking time for beans is 7-8 hours. Less time may not be enough to soften the grains. However, it is not recommended to keep beans in water for more than 10 hours, as they may begin to sour. If you soaked the product in the morning to cook in the evening, and have the opportunity to change the water, then this should be done every 2-3 hours.
• Soak the beans in a large container, adding plenty of water. If the grains absorb all the liquid and remain for a long time without being covered with water, they may develop an unpleasant aftertaste that will persist after cooking.
• In a multicooker, beans are cooked using the “Soup” program or similar. It is permissible to use the “Multi-cook” program; when activated, the temperature is set to 90 or 100 degrees. Some devices have a special program for cooking beans, which is called “Beans”. When using this program, it is possible to set the cooking time from 1 to 4 hours in 10 minute increments. Some housewives cook beans using the “Stewing” program or the one designed for preparing cereal dishes (“Porridge”, “Krupa”, “Buckwheat”). This is also acceptable, but sometimes requires re-activation of the program, since one cycle may not be enough to cook the beans.
• Cooking time for beans depends on their size and whether they have been pre-soaked. Typically, grain beans are cooked for 1.5 hours after soaking, but if they are cooked for lobio, when the beans need to be boiled heavily, the cooking time is increased to 2 hours. If the beans have not been soaked, then they will need to be cooked for 3-4 hours, depending on the desired result.
• The amount of water required to cook beans in a slow cooker depends on the cooking time. If you plan to cook the beans for 1.5 hours, then for a 250 ml glass of beans (0.2 kg) you need to take 0.5 liters of water. For two-hour cooking, 100-150 ml more water will be required. If the beans have not been soaked and will cook for 3-4 hours, then you need to use a ratio of 1: 3 or even 1: 4.
• If beans are cooked with vegetables, then the order of adding ingredients should be looked at in the specific recipe. Most often, onions and carrots are fried, then beans and water are added, and the remaining vegetables are added half an hour before readiness.
• In a slow cooker you can cook not only grains, but also green beans. Its preparation time will be 10-15 minutes if you fill it with hot water, or 15-20 minutes if you use cold water. Cooking green beans in a multicooker is carried out in the cooking or stewing modes.

In a slow cooker, beans can be cooked according to any of the usual recipes. To do this, you only need to know the general principles of cooking beans using this smart unit in order to adapt your favorite bean recipe to it.

Recipe 1: red beans in a slow cooker (step by step with photo)

Beans can be eaten on their own or in soups, vegetable stews or as part of salads. The main nuance of its preparation is the need for pre-soaking. This will take at least four hours, or better yet, twice as long.

In this recipe I will show you how to cook beans in a slow cooker. It’s not that this method is faster than the usual one on the stove, it’s just that it exists and is quite convenient. Like other dishes in a slow cooker, the beans will cook completely on their own. All you have to do is take it out after the sound signal.

• Beans 2 cup
• Water 4 cup
• Carrot 1 pc.
• Onion 1 pc.
• Garlic 1-2 cloves
• Salt to taste
• Seasoning to taste

Beans should be washed under running water.

Soak the beans in plenty of cool water for 4-8 hours. If the beans sit for more than 10 hours (for example, there is no time to cook them), the fermentation process may begin. To avoid this, you need to put the soaked beans in the refrigerator in time.

After a few hours, the beans will increase significantly in size and swell, absorbing water.

Peel the onion and chop it.

Grind the carrots on a grater.

Pour a little vegetable oil into the multicooker bowl. Turn on the “Frying” mode, setting the temperature to 120 °C and the minimum possible time, literally a few minutes. In Polaris 0517 AD it is 10 minutes. Throw the cut garlic cloves into the heated oil. This is not necessary, it just gives the oil a garlicky flavor.

Add carrots and onions to the heated oil and fry them until golden brown. As soon as the vegetables take on the desired appearance and an appetizing smell appears, the “Frying” mode must be turned off.

Place the soaked beans in a colander to drain all the water.

Add the beans to the vegetables, add salt and water. Beans in a slow cooker turn out very tasty with the addition of tomato paste (1 tablespoon per glass of beans) or spicy tomato sauce. Add more if you wish, the dish will turn out very tasty! In this case, beans are cooked in a slow cooker without tomatoes.

Beans in a multicooker can be cooked in the “Beans” mode specially designed for this purpose. In the Polaris 0517 AD multicooker used in this recipe, the “Beans” mode operates at a temperature of 93 °C, the time is selected manually: 1-4 hours in 10-minute increments. For fast-cooking beans, 1 hour is enough. For the one in this recipe (small red), it is better to set it to 1 hour 20 minutes or 1.5 hours.

If your multicooker does not have a “Beans” mode, cook the beans in the “Cereal” mode (or “Porridge”, “Buckwheat”). I tried this: beans in the Polaris multicooker can be cooked in the “Grain” mode for 60-70 minutes, depending on what degree of softness you prefer.

The amount of water indicated in the recipe can be reduced; I chose this amount so as not to worry about it boiling over or quickly being absorbed into the beans. She closed the lid, turned on the desired mode and returned to the kitchen only when the product was ready. Very convenient in terms of saving time. Cook with pleasure!

Grain beans in a slow cooker

• grain beans – 0.2 kg;
• water – 0.5 liters for cooking beans, 1 liter for soaking them;
• salt - to taste.

• Sort the beans, removing spoiled grains, pebbles and other debris. Rinse the beans.
• Place the beans in an enamel bowl or pan and fill with a liter of clean water. Place in a cool place and wait 7-8 hours.
• Rinse the beans again and place them in the multicooker container.
• Fill with water. Start the unit by selecting the “Soup” program. Set the timer for 1.5 hours.
• After completing the main program, add salt to the beans, stir, and leave for 10-20 minutes in the heating mode.

Beans prepared according to this recipe can be served as a side dish. It can also be added to salads and soups.

Lobio classic in a slow cooker

Try cooking beans in a slow cooker according to the Georgian recipe. Translated from Georgian, “lobia” means beans. The national dish is prepared according to various recipes with the addition of herbs, wine vinegar, boiled eggs and cheese. Flavor diversity is achieved by adding various seasonings.

Ingredients:

• red beans – 200 gr;
• nuts – 100 gr;
• tomato – 1 piece;
• onion – 1 piece;
• garlic – 2 cloves;
• chili pepper – 1 piece;
• cilantro – 1 bunch;
• olive oil – 2 tbsp;
• tomato paste – 2 tbsp;
• water – 500 ml;
• salt - to taste.

Preparing lobio:

1. Cover the beans with water and leave for 6 hours. After this, drain the water.
2. Place the beans in the bottom of the bowl and fill with water. Turn on the “Multi-cook” mode for 60 minutes.
3. After 40 minutes, add salt.
4. After the sound signal indicates the end of cooking, you can remove the beans and pour the broth into a separate container.
5. Pour oil into the multicooker bowl and add chopped onion. Turn on the “Bake” mode for 10 minutes.
6. Dice the tomato and add to the onion along with the tomato paste. Cook for 5 minutes in the “Baking” mode.
7. Add beans, chopped walnuts, garlic, chili pepper and cilantro to the vegetables.
8. If the vegetables do not have enough liquid, add a little bean broth and continue cooking for another 20 minutes.
9. After the beep, the beans will be ready.

Green beans in a slow cooker

• green beans – 0.5 kg;
• water – 1.5 l;
• salt - to taste.

• Wash the beans and let them dry. Cut into pieces about 2 cm long. If the beans are frozen, there is no need to defrost them before cooking.
• Place the beans in the multicooker container, fill with water, add salt.
• Start the multicooker by activating the “Soup” program. If you do not plan to further fry or stew the beans, set the timer for 20 minutes. If the beans will also be stewed afterwards, just set the timer for 15 minutes.

After the program is completed, drain the beans in a colander and rinse with cold water.

Red bean paste in a slow cooker

You can cook not only hot dishes from beans in a slow cooker. Red bean paste will be tasty and satisfying at the same time.

Ingredients:

• red beans – 200 gr;
• garlic – 3 cloves;
• onion – 2 pcs;
• ground coriander – 1 tsp;
• hops-suneli – 1 tsp;
• vegetable oil – 2 tsp;
• salt - to taste;
• ground black and red pepper - to taste.

How to prepare pate:

1. Boil the beans in the slow cooker in the “Stew” mode for 40 minutes.
2. Refrigerate the cooked beans. The broth should be drained, but not poured out.
3. Pass the beans through a meat grinder.
4. Finely chop the onion and garlic.
5. Pour vegetable oil into the bottom of the multicooker bowl and fry the onion and garlic in the “Baking” mode until slightly transparent. Add suneli hops and coriander.
6. Add salt, pepper, onion and garlic with spices to the beans and mix. For a good pate consistency, add broth.

Beans with vegetables in a slow cooker

• grain beans – 0.2 kg;
• water – 0.6 l;
• carrots – 100 g;
• onions – 100 g;
• tomato paste – 20 ml;
• garlic – 2 cloves;
• refined vegetable oil – 40 ml;
• salt, spices - to taste.

• Rinse the beans and soak them overnight in cool water.
• Rinse the beans again.
• Peel the onion and cut into small cubes.
• Scrub, wash the carrots, blot them with a napkin and chop them on a grater with large holes.
• Pour vegetable oil into the multicooker bowl. Turn on the appliance by selecting the “Frying” program. If your device does not have such a program, activate the “Baking” program.
• Place onions and carrots in the multicooker container and fry them for 5 minutes. Add tomato paste, continue cooking in the same mode for 5 minutes.
• Add the prepared beans and water, stir the ingredients. Change the program to “Stewing”, set the timer for 2 hours.
• About half an hour before the end of the program, add salt and spices, stir the beans again.
• When the multicooker completes the program, the finished food can be divided into plates and served.

Beans prepared according to this recipe can be served not only as a side dish, but also as a main dish.

Beans are the basis of many delicious and satisfying dishes, but their preparation takes a lot of time. Having entrusted the solution to this problem to the multicooker, the housewife can move on to other things, knowing that after a certain time she will receive exactly the food she expects.

Beans are a valuable product that is a natural source of proteins. You can prepare a variety of dishes from it. Serve it as a side dish for fish or meat. Naturally, beans are not consumed raw. Therefore, it must be stewed or boiled. Cooking beans in a multicooker (Panasonic, Polaris, Redmond, Phillips, Moulinex, etc.) is very simple.

Ingredients for cooking beans in a slow cooker:

• 1 multi cup beans;
• 4-5 multi glasses of water;
• water;
• salt.

White beans in a slow cooker with meat

In addition to juicy beans, in this recipe you can also find juicy meat, sweet onions, bright carrots and aromatic tomato sauce. It is delicious!

How long is it - 3 hours and 20 minutes.

What is the calorie content - 122 calories.

1. Wash the beans thoroughly, put them in a container and pour cold water.
2. Let it brew like this until the morning (night).
3. Peel the carrots, wash them, and cut into rings.
4. Remove the skins from the onion and chop it.
5. Wash the meat and remove fat and films with a sharp knife.
6. Cut it into small cubes.
7. Pour oil into the multicooker bowl and heat it.
8. Place the meat and cook in baking mode for about half an hour. Stir occasionally.
9. When the time has passed, add the onions and carrots and cook the ingredients for another ten minutes.
10. Drain the beans in a colander and rinse them with cold water.
11. Let drain and add to the rest of the ingredients along with the tomato paste.
12. Pour in water and cook the dish in stewing mode for two and a half hours.
13. At the end, add salt and spices and mix everything.

Delicious recipe! Part of the face blew out what to do

Tip: to make the dish faster, you can use ready-made canned beans.

How to cook beans in a slow cooker: step by step recipe

Before cooking, be sure to soak the beans in cold water (this is correct). This procedure will help you quickly cook beans in a slow cooker. Soaking time is from 6 to 10 hours. Longer soaking will result in fermentation. If possible, change the water several times.

You should not cook beans in the water in which they were soaked. Unsoaked beans are cooked in a slow cooker for 3-4 hours. Depends on the size. You can cook beans in a slow cooker without soaking, but the cooking time will increase. The readiness of boiled beans is determined very simply. Take out three beans and taste. If all three are soft, the beans are cooked.

In what mode (program) and for how long are beans cooked in a multicooker?

Place the soaked and washed beans in a slow cooker. Pour water and salt. The water should cover the beans. Start cooking the beans. To do this, you need to select the “Stew/Soup” program, set the time to 1 hour for white beans and 1.5 hours for red beans. Launch the program using the start button.

A sound signal will indicate the end of cooking the beans in the multicooker. Boiled beans can be added to salads and vinaigrettes. Bon appetit! If you are thinking not only about how to cook beans in a slow cooker, but also how to cook potatoes, then we suggest you read about it.

How to cook beans in a slow cooker video recipe

• Beneficial features
• How to cook it correctly?
• Recipes Recipe No. 1. Beans with vegetables
• Recipe No. 2. Indian style beans

Beans are a valuable food product rich in protein. It can be eaten as a side dish to a main dish (for example, meat or fish) or as an independent snack. And legumes can also be added to soup, salad and any other dishes - haute cuisine specialists 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, beans are a rather rare dish in the Russian diet. It's all about the length of time it takes to prepare. Modern technological devices, namely multicookers, will help speed up this process.

Read about how exactly to cook legumes in a slow cooker, as well as useful tips and cooking subtleties.

How to cook beans correctly

According to many housewives, beans are a heavy and difficult to digest food, which means that their consumption by family members should be limited. However, this is not 100% true, since so that beans containing a lot of useful substances do not appear to you only in a negative light, you just need to cook them correctly. How to do it?

Preliminary preparations

It is strongly recommended to soak any beans, especially red ones, before cooking. You can also start cooking dry beans right away, but such beans, firstly, take 3-4 hours or more to cook, and secondly, they cause that very accelerated gas formation in the digestive tract, for which many people do not like legumes.

So, you need to take a wide bowl, at least three times larger in volume than the beans being soaked, put the beans there, fill with cold plain water and leave for about 7-8 hours, or overnight. This time is enough for the beans not only to become softer, but also to release sugars into the water that are not digestible by our body. You should also not leave the beans for a longer period of time, as they may simply turn sour.

Beneficial features

The protein content of beans reaches the same level as meat or fish. In addition, this type of legume contains acids, B vitamins, as well as vitamin C and fiber.

And it also contains various useful microelements: 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.

Useful tips

To make the dish taste fresher, be sure to use fresh herbs. Ideally, basil or mint. But besides them, rosemary, thyme, parsley, tarragon, dill, etc. are suitable.

You can prepare a dish much faster and much easier. To do this, you just need to use ready-made beans, which are sold in tins. It can be in its own juice or tomato paste - to your taste. In the first option, it is better to rinse the beans with running cold water.

Delicious recipe! Mackerel with tea and liquid smoke

Beans are always nourishing, tasty and appetizing! Prepare the dish for lunch or dinner if you are not going to sleep in the next five hours. Otherwise it will be hard on your stomach. Very tasty if served with meat or fish!

Dishes, one of the main components of which is beans, are not only healthy, but also very tasty and satisfying. Cooking them in a slow cooker will be easy and simple even for a completely inexperienced housewife, especially if she uses photo recipes.

Beans are known to all of us, but not many people know that in nature there are more than two hundred types of beans, which differ in taste and grain size. In the cuisine of our people, green and grain beans are most common. Dishes made from it can diversify absolutely any table, both traditional and vegetarian or dietary.

Green beans taste a little like asparagus, which is why they are sometimes called asparagus beans. There are many recipes for its preparation, as well as various sauces for it. Grain beans are also used in many cuisines. It is boiled, stewed, made into purees or pie fillings.

Beneficial features

By regularly eating bean dishes, we take care of our health, maintaining it at the proper level. Its composition is distinguished by an amazing balance of nutrients. So, beans contain:

• amino acids essential for the body;
• vitamins of groups B, PP, as well as C, E and A;
• phosphorus;
• copper;
• zinc;
• magnesium and many other trace elements.

By the way, in terms of protein content, beans are significantly ahead of certain types of meat, which is why they have become one of the favorite foods of people who adhere to a vegetarian diet. Beans are also recommended for use for many diseases, because they have a number of special healing properties.

As you can see, it will be very useful to diversify your diet with dishes made from green beans or grain beans. And you can cook them without unnecessary hassle in a slow cooker according to the recipes presented in the photos.

How to cook it correctly?

One of the easiest ways to prepare this type of legume is to boil it in a slow cooker.

To prepare we will 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 (pour enough water to cover the beans).
• Soaking time – 8-9 hours (you can soak the beans overnight).
• After the soaking time has expired, the water should be drained.
• Place the soaked beans in the multicooker container, and then fill it with fresh purified water. At the same time, add salt to taste to the dish.
• Cooking should be done on the “Stew” mode. The cooking process will take about 1-1.5 hours.
• The readiness of legumes can be determined by their structure and taste (at a minimum, they should be soft). In general, the multicooker’s sound signal will inform you about the end of the cooking process.

Everything is ready to eat. Bon appetit!

If you start cooking unsoaked beans, the cooking process can take about 4 hours. You won’t be able to cook a tasty dish quickly without soaking. But there is also a significant loss of taste.

Delicious dishes

I bring to your attention bean dishes that can be prepared in a slow cooker.

Ingredients: 5 multi-cups water, 2 multi-cups beans, salt and ground black pepper.

How to cook beans in a slow cooker:

Soak the beans for 9-10 hours (the water must be changed every three hours). After this, drain the water. Wash the beans, place in a multicooker bowl, pepper and salt to taste. Pour in water until it barely covers the beans. Turn on the “Stew” mode, cooking time for white beans – 1 hour, for red beans – 1.5 hours. Cook until the end of the cooking program.

Recipe No. 2

Ingredients: 200 g beans, 150 g tomatoes, 300 g bacon, 100 g carrots and onions, 20 g nuts (walnuts), 10 g garlic, 3 tbsp. spoons of vegetable oil, salt, spices, herbs - to taste.

Preparation:

Place the beans (pre-soaked for several hours and rinsed) into the slow cooker and add water. Cook in the “Stew” mode for half an hour. Chop the prepared vegetables (finely chop the onion, grate the carrots), pour into a multicooker bowl with heated oil and fry in the “Baking” mode, stirring for 15 minutes. Add finely chopped tomatoes, bacon, and boiled beans on top. Cook for half an hour in the “Stew” mode. At the end of cooking (about 5 minutes), add chopped walnuts. Place the finished beans on plates and sprinkle with finely chopped herbs.

Recipe No. 3

Ingredients: 200 g beans (red), 300 g onions, 1 large eggplant, 2 tbsp. spoons of ketchup, olive oil, spices, salt, herbs.

Preparation:

Boil pre-soaked and washed red beans in a slow cooker on the “Stew” mode for one hour, without adding salt. Over high heat, fry diced large eggplant (so that it is slightly raw) and finely chopped onion (until golden brown).

To the boiled beans (along with the water in which they were boiled), add fried onions with eggplants, ketchup, spices, salt and cook in the “Stew” mode for 15 minutes. Sprinkle the finished vegetables with chopped herbs.

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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 presented below will be useful to you.

Recipe No. 1. Beans with vegetables

To prepare 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 herbs to taste);
• salt and pepper;
• olive oil (or any other vegetable oil).

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

While the legumes are boiling, you should peel and cut the vegetables (carrots, onions, bell peppers, tomatoes). The type of cutting – cubes, strips, rings, half rings and more – we choose according to our wishes.

After the beans are ready, remove them from the multicooker and transfer them to a pre-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 to readiness.

Place the dish in portions on plates, sprinkle with herbs and start eating.

Recipe No. 2. Indian style beans

For preparation you will need the following ingredients:

• 400 grams of beans;
• onions – 2 pieces;
• any vegetable oil;
• oriental seasoning “Curry”;
• 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 it 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 seasoning there. Mix.

After this, add this dressing to the prepared beans and mix thoroughly.

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