Beef and beans recipe, cooking details

Chili con carne recipe

You can definitely say about this recipe that it 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 spoons;
Broth (meat) – 1.5 cups;
Spices (oregano, cumin, pepper) - to taste;
Chili pepper (dried) – 10 pieces;
Salt.

This dish is prepared almost like the beef and bean stew in the previous recipe.

Pour water over the chili pepper (you will need about a liter) and leave it to soak for 30-40 minutes. Once the pepper loses its hardness and becomes soft, remove it from the water. Remove seeds and grind with a blender into a homogeneous mass.
Heat a frying pan (no need to add oil) and add the bacon. Fry it on both sides until enough fat has formed in the pan. Pour the resulting fat into a saucepan where the 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 (half cooked).
In a separate pan, fry the onion and garlic. There is no need to fry them too much, 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 pepper puree and broth to the meat mixture, turn 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. It must first be separated from the juice. The beef and bean stew should cook for about five more minutes, and then remove the dish from the heat and add salt and pepper.

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 is worth considering that it will appeal only to those who love spicy peppered food. If you want to please everyone, then the recipe should be slightly adjusted by removing a large amount of pepper and garlic.

Ingredients

Beef pulp – 300 grams;
Beans – 1 can;
Carrots – 1 piece;
Onion – 1 piece;
Bell 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. You will need 2-3 spoons, diluted with half a glass of water.

Cut the meat into small cubes or strips, as shown in the photo. Place 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. Place the meat in hot oil and lightly fry.

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

The last ingredients are tomatoes (tomato paste) and a can of canned red beans. Before adding tomatoes to the stew, you need to chop them in a blender or chop them 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 a lid, first making cuts on the peel. After a few minutes of such a bath, the tomatoes can be taken out and the skins removed.

Simmer the resulting stew for about an hour (more is possible). Make sure the meat is cooked through. The beef stew should be tender and soft, and the gravy of canned beans and vegetables should thicken slightly.

Bon appetit!

Beef with beans. Step by step recipe

Ingredients (2 servings)

Beef 400 gr
Beans 1 cup
White table wine 1 glass
Carrot 1 piece
Onion 1 piece
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

The beef should be old enough and tough enough; it makes an excellent stew.
You can use any beans that cook well. Beef and beans look beautiful if the beans are dark - black or red. In advance, preferably in the evening, soak the beans in cold water. This will make the seeds softer and cook better. Before you start cooking the beef stew, boil the beans in a large amount of water at a low boil - this will prevent the bean shell from bursting. Beef, red beans and vegetables for stew
Melt butter in a frying pan. Clean the beef from bones, visible pieces of fat and films. Cut the meat into large pieces so that they can be easily pierced with a fork in the finished dish. Place 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 until the carrots become a little soft.
Add chopped carrots and celery
Peel the 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. After this, add garlic and spices. Season with salt and ground black 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 into the meat and vegetables. Bring the liquid to a boil. Cover the pan with a lid and reduce the heat to low, at which point you can still see a simmer. Leave the beef and vegetables to simmer. This is a long process, usually 1 hour is the minimum time. You need to taste the meat for toughness, and as soon as it has become acceptable, you can consider the meat ready.
Add wine and water
While the beef is stewing, the onion will combine with the liquid and form a delicious sauce. The vegetables will remain in the same form as they were cut. Add boiled beans to the meat and stir. After the beans are added, the beef and beans are simmered in an open skillet over medium-high heat. To avoid damaging the bean shell, do not stir the stew too intensively.
Add boiled beans and simmer over medium heat
If you want the beef and beans to be thicker, you can thicken the sauce with flour.
Depending on the amount of liquid sauce, 1-2 tsp. Dilute the flour with water and pour into the stew, stirring continuously. The flour will “cook” quickly. The sauce is ready to your liking. You can thicken the sauce with flour
Beef and beans are served hot. It is best to use deep plates to prevent the sauce from spilling out. If desired, you can sprinkle the stew with chopped herbs - dill, parsley, cilantro. I advise you to eat beef stew with fresh bread.
Beef with beans - meat stew

Homemade beef and bean stew - a tasty and satisfying second course

About the recipe

Yield:
2 Servings
Preparation:
30 min
Preparation:
2 hours
Prepared in:
2 hours 30 minutes (excluding soaking)

Author: Sergey DzhurenkoMain dishes

Rate the recipe

Beef with beans 5 (100%) 94

Beef is flavorful

Products you will need:

500 g beef;
chilli;
4 cloves of garlic;
tsp grated ginger;
one onion;
tsp wine vinegar;
pepper mixture;
oregano;
200 g beans;
tsp dried tomato;
parsley or dill;
tsp fish sauce;
three tablespoons of vegetable oil;
two tsp. oyster sauce;
salt.

Cooking:

Finely chop the chili and garlic, combine with grated ginger and fry in vegetable oil.
Add wine vinegar, oyster and fish sauce, and chopped onion. Cook for another minute.
Cut the beef into small pieces and place in a frying pan, fry over high heat for one minute.
Grind the oregano in a mortar, mix with a mixture of peppers and add to the meat.
Add the dried tomato, stir, turn the heat to low, cover with a lid and simmer for about half an hour.
Soak the beans in advance, then boil until completely cooked.
Place the finished beans into the meat and simmer for another ten minutes.

Sprinkle the finished dish with chopped fresh herbs and serve. Fresh vegetables go well with beef and beans.

How to choose good beef

A delicious dish is made only from quality ingredients. Every chef will confirm this simple truth. But how can you choose good meat in modern conditions, when there are so many “expired” and low-quality goods on store shelves? There are several secrets:

1. Buy meat at 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 are most often brought to the market from nearby farms. It sells out quickly, so there is no need to treat it with chemicals for long-term storage.

2. Pay attention to color.

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

3. The smell also speaks about quality.

Fresh meat should not have any strong foreign odors.

4. When pressed, fresh meat quickly returns to its shape - no indentations or dents should remain!
5. Frozen meat must be selected carefully.

It should have an even color. If you place a warm finger on the piece, the color becomes brighter. There should be no unpleasant odor. It is recommended to defrost beef gradually - no hot water and defrosting on radiators.

6. Choose a cut of meat that your recipe calls for. For stewing, it is better to choose pieces that are not too lean. Drumstick, shoulder blade, tenderloin are suitable.

Georgian salad

This recipe for salad with beef and red beans will appeal to lovers of Caucasian cuisine. The following products will be required for it:

250 g beef;
1 sweet pepper (red);
350 g red beans, canned in cans (you can take raw beans and pre-boil them until fully cooked);
1 onion (preferably red);
half a capsicum;
2 cloves of garlic;
50 g walnuts;
two tablespoons of wine vinegar (white);
half a bunch of cilantro;
3 tbsp. l. olive oil;
khmeli-suneli;
salt pepper.

Preparing the salad:

Boil the beef.
Place the canned beans in a colander, then rinse and drain.
Fry the walnuts until golden brown.
Cut the onion into thin half rings and sprinkle with wine vinegar.
Remove the seeds from the bell pepper and cut it into strips.
Finely chop the hot pepper and garlic with a knife.
Chop walnuts into medium pieces, cilantro finely.
Cut the meat into strips.
Place beans in a bowl, then bell pepper, squeezed onion, garlic, hot pepper, meat, nuts, cilantro, oil, ground pepper and suneli hops.
Mix the salad, taste and, if necessary, add pepper, salt, vinegar, cilantro, and other seasonings.

Let the salad stand for 30 minutes, after which it can be served. Dry Georgian wines go well with it.

Bon appetit

There is a lot of discussion about what cuisine pork and beans belong to. In the Russian-speaking part of the world, opinions differ. Most chefs are inclined to think that this dish came from Moldova. Although you can often hear versions about Belarusian or Ukrainian origin.

Culinary historians in the English-speaking world tend to attribute pork and beans to American cuisine. Perhaps the United States should take the lead in inventing this delicious dish. After all, American cuisine has not given humanity many culinary masterpieces.

But no matter what cuisine pork and beans belong to, it will forever remain a wonderful and very satisfying independent dish. True, it will take quite a lot of time to prepare it.

Warm salad

This Beef and Bean Salad recipe requires the following ingredients:

250 g beef;
200 g green beans;
75 g fresh tomatoes;
Art. l. soy sauce;
Art. l. granulated sugar;
three tbsp. l. pistachio;
two tbsp. l. olive oil;
50 g lettuce.

Preparing a warm salad:

Boil in salted water until the beans are fully cooked.
First cut the meat into strips, then into pieces.
Add sugar to soy sauce and stir. Pour over the pieces of meat and leave to marinate for half an hour.
Cut the tomato into slices, grind the nuts in a mortar.
When the beef is marinated, fry it in olive oil until fully cooked, then leave the meat in the pan over low heat so that it does not cool down.

All that remains is to assemble the salad:

Place lettuce leaves on a plate.
Then the beans are heaped, around it are hot pieces of beef and tomatoes.
Sprinkle with nuts and season with olive oil.

The salad doesn’t need to be dressed at all, since the beef is fried in oil, and the tomatoes themselves are juicy.

Recipe 7 white beans stewed in a slow cooker

Beans in a slow cooker in tomato sauce are perfect as a side dish for lunch or dinner, and a beautiful presentation can turn this ordinary recipe into a truly festive dish. How to cook beans just like this is described in this recipe with step-by-step photos.

white beans – 300 g;
onions – 2-3 pcs.;
carrots – 2 pcs.;
tomato paste or homemade adjika – 2-3 tbsp. l.;
tomato juice – 1 glass;
spices - to taste.

Sort the white beans and pre-soak for 6-8 hours. It is more convenient to do this in the evening.

When the beans swell, we begin cooking. Peel the onion and cut into either half rings or large cubes. In a multicooker (I have a dex dmc-60), set the “Baking” mode and fry the onion for 7-10 minutes.

Grate the carrots on a coarse grater and add to the onion. Continue simmering on the same mode for about 15 minutes.

Then add 0.5-1 tomato juice, swollen beans, a little sugar (about 1 tsp), 2 tbsp. tomato paste, ketchup or homemade adjika and your favorite spices to taste.

Mix all ingredients until smooth. Cook beans in a multicooker using the “Stew” mode, cooking time – 1.5 hours.

Beans in a slow cooker in tomato sauce are ready. Garnish the finished dish with finely chopped herbs and serve.

Red beans with meat

Appetizing and juicy red beans with meat at home are a good option for a hearty lunch or dinner for the whole family. Thanks to the gravy, the dish can even be served with a side dish. The recipe for red beans with meat is suitable for both the stove and the slow cooker. You can use both water and broth in the gravy. Depending on how much liquid you add, you will end up with either a thicker dish or a fairly thin sauce. Nourishing, appetizing, very tasty. I recommend reading the recipe and learning how to cook red beans with meat.

Ingredients:

Meat - 450 g (pork or beef)
Beans - 450-500 g
Celery stalk - 2-3 pcs.
Carrots - 2-3 pcs.
Garlic - 3-4 cloves
Chili pepper - 1 to taste
Onion - 1 pc.
Salt - 1 to taste
Spices - 1 to taste
Olive oil - 2 tbsp. l.
Sweet pepper - 2-3 pcs.

How to cook:

1. Rinse the beans and soak in cold water overnight. Heat the vegetable oil. Wash and dry the meat (you can use either pork or beef). Peel the onion, chop and fry for a couple of minutes. Add meat.

2. Peel the pepper and cut into small pieces. Chop the carrots and celery stalk. Add hot pepper to taste. 3. Fry meat and vegetables over medium heat, stirring occasionally. Then drain the beans and add them to the rest of the ingredients. 4. Mix everything thoroughly. Add salt and spices to taste. Pour in water or broth. 5. Leave to simmer over low heat for about 2 hours until done. That's the whole secret of how to make red beans with meat. I hope you will like the dish.

Pork and beans, quick recipe

If you don't have much time left to prepare dinner, you can make pork with canned beans. You will need the same ingredients for this dish. But instead of dry beans, you need to take canned red beans in tomato sauce.

This version of the dish is prepared a little differently. First you need to cut the meat and fry it until slightly browned in vegetable oil. Then add onions and carrots to the meat. Onions can be cut into half rings, and carrots into strips. You need to fry the food for 5 minutes, then pour a glass of water and add salt. Cover the saucepan with a lid and simmer on the lowest heat for about an hour. Now all that remains is to add the beans and the sauce to the vegetables and meat and simmer for another 20-30 minutes. When the dish is ready, add crushed garlic, cover with a lid and let stand for 10 minutes.

Borsch

For beef borscht you will need the following food set:

0.8 kg beef;
300 g potatoes;
400 g canned red beans;
300 g cabbage;
2 - 3 small beets;
one carrot;
one bell pepper;
one onion;
three cloves of garlic;
one bay leaf;
two tbsp. l. tomato paste;
three tablespoons of vegetable oil;
salt - to taste.

Now you need to cook borscht with red beans and beef. The cooking recipe is as follows:

Boil the beets until tender.
Place a pan with water and beef on the stove. When it boils, reduce the gas, skim off the foam and add salt. Continue cooking over low heat for about an hour and a half. When the meat is cooked, remove it from the pan.
While the meat is cooking, prepare the vegetables. Chop the garlic and onion, grate the boiled beets and carrots, cut the pepper into cubes, and chop the cabbage.
Fry onions, carrots, garlic in a small amount of vegetable oil, add tomatoes, beets, a little broth and simmer for about three minutes.
Place potatoes and beans in the meat broth and cook until the potatoes are done. After this, add the stewed vegetables, cabbage and bay leaf. Add salt to taste. Cook for about 8 minutes.

When serving, add the meat cut into pieces into the borscht, and also add sour cream and parsley and dill to each plate.

Pork with beans, classic recipe

This is a basic pork and beans recipe. It does not contain any additional ingredients other than:

red beans – 200-300 g (1-1.5 cups);
pork – 0.5 kg;
carrots - 2 root vegetables;
onions – 3 heads;
tomato sauce or paste – 100-150 ml;
garlic – 2-3 cloves;
salt - to taste.

It is better to start cooking beans with pork in the evening. You don't have to strain for this. Just soak the beans in cold water. In the morning, the water in which the beans were soaked is drained, fresh water is poured into the pan with them and put on fire. After boiling, reduce the heat, add salt, cover the pan and cook the beans for about 2-2.5 hours.

Chop the vegetables into small pieces and simmer until soft. Then add pork, cut into small pieces, to the onions and carrots and simmer for 15-20 minutes. Then add boiled beans and tomato paste to the prepared products. If desired, you can also add a little bean broth. Leave the dish to simmer for another hour and a half, then add the crushed garlic in a crush and cook for another 5-10 minutes.

The finished pork and beans should be removed from the heat and kept covered for another 5 minutes. When serving, you can chop a little dill into each plate.

Meat with mushrooms and canned beans

Combining mushrooms and beans with meat is a double take of amazing flavor and healthy protein. Dishes made from these ingredients turn out to be very satisfying, giving strength and energizing.

To prepare this recipe for meat with beans and mushrooms, you will need the following ingredients:

200 g champignon mushrooms;
300 g fresh pork;
2 medium-sized white onions;
300 g potatoes for boiling;
300 g canned beans;
2 tomatoes;
herbs, salt and spices to taste;
vegetable oil for frying.

It is better to take fresh meat, but you can also use frozen. It needs to be washed under running water, dried with paper towels, cut into small pieces and placed in a frying pan with heated vegetable oil.

The pork should be fried until golden brown, after which it should be salted, spices added and placed in pots.

Peel the onions, rinse in water, cut into half rings, fry in the same pan as the meat until golden brown.

Place the fried onion on top of the pork in the pots and place the washed and cut champignons on top of it.

Wash the potatoes, peel them, rinse them again under running water, cut them into bars, and quickly fry them in vegetable oil. Place the finished potatoes in pots, place tomatoes cut into rings, canned beans and greens on top of them.

The contents of the pots need to be filled with hot meat broth or just hot water so that the liquid slightly covers it. It is important that the pots are 1.5-2.0 fingers incomplete, otherwise during the cooking process the liquid released from the vegetables will begin to bubble and splash out. Cook the dish in the oven at 180 degrees for 30 minutes.

Azu with beef and mushrooms

Azu must be cooked on very low heat!

You will need:
400 g of beef, 2 onions, 300 g of champignons, 3 tomatoes, 2 pickled cucumbers, 50 ml of vegetable oil, 4 cloves of garlic, ground black pepper, paprika, salt, 500 ml of water.
Preparation:

Cut the beef into small cubes, chop the mushrooms and vegetables. Fry the meat with onions and spices in a hot frying pan, add mushrooms, cucumbers and tomatoes. After 5 minutes, pour in hot water. Cook covered for 20 minutes. Before turning off, adjust the salt and add garlic.

Azu with beef and tomatoes

Tomatoes must be juicy and ripe.

You will need:
400 g of beef, 350 ml of water, 2 potatoes, 2 onions, 1 carrot, 2 pickles, 3 medium tomatoes, 3 cloves of garlic, 5 black peppercorns, 3 tbsp.
vegetable oil, a couple of sprigs of parsley, salt to taste. Preparation:

Chop the beef and vegetables. Fry the meat with onions, add tomatoes, spices and cucumbers. Pour in water and simmer for 20 minutes. Add potatoes and garlic. After 10 minutes, add salt and sprinkle with chopped herbs.

Azu with home-made beef

You can grind tomatoes in a blender or using a grater.

You will need:
3 glasses of water, 500 g of beef, 2 onions, 3 pickled cucumbers, 5 tomatoes, 350 g of potatoes, 1 carrot, 3 cloves of garlic, 4 black and allspice peas, 3 tbsp.
vegetable oil, half a bunch of dill, salt to taste. Preparation:

Fry finely chopped beef and onion. Grate the tomatoes on a fine grater, mix with chopped garlic, spices and pour into the frying pan. After 10 minutes, add grated cucumbers and carrots. Pour boiling water over everything and boil for 20 minutes. Add chopped potatoes. Cook for 10 minutes over low heat, add salt at the end and sprinkle with herbs.

Azu with radish and beef

Radish gives the dish a very interesting and spicy taste.

You will need:
500 ml of water, 600 g of beef, 1 radish, 2 pickles, 2 onions, 2 carrots, 3 cloves of garlic, 2 tbsp.
sour cream, 2 bay leaves, 5 allspice peas, 3 tbsp. vegetable oil, salt and ground black pepper. Preparation:

Cut the beef and vegetables into small pieces. Fry the meat with onions, add spices, cucumbers, sour cream and water. After 20 minutes, add radish, carrots and squeeze garlic through a press. Simmer over low heat for another 10 minutes. Salt and turn off.

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