Braised beans with mushrooms - a rich vegetarian dish rich in vegetable protein. This recipe is suitable for the lean menu, as it contains only herbal ingredients and does not contain any animal products. If there is no time to cook a dish of dried beans, then there is a good alternative - canned beans. Cooking time of canned vegetables will be reduced to half an hour.
Vegetable stew with mushrooms, cooked according to this recipe, is so nourishing that you can stop cooking the first course for dinner, just a plate of stewed beans is enough.
- Cooking time: 1 hour 30 minutes
- Servings: 4
Ingredients for Bean Stew with Mushrooms
- 200 g of dried beans;
- 300 g of champignons;
- 120 g onions;
- 150 g carrots;
- 60 g of ketchup;
- 15 g of soy sauce;
- 5 g sweet paprika powder;
- salt, vegetable oil, herbs for serving.
Method of cooking bean stew with mushrooms
To shorten the cooking time, soak the dry beans in cold water for several hours in advance. Water change several times. Pre-soaking legumes helps get rid of such troubles as flatulence. Then pour the beans in a deep pan, pour 2.5 liters of cold water, put on the stove. We cook 50 minutes after boiling, at the very end of cooking we salt to taste. Finished beans are discarded on a sieve.
By the way, you can make delicious vegetarian soup on bean broth. But now we are interested in the recipe for bean stew with mushrooms.
While the beans are being cooked, we will prepare the rest of the vegetables and mushrooms. Chop finely onions. Leave one small onion for frying mushrooms.
Cut the carrots into strips or rub them on a large vegetable grater.
Fresh champignons are thoroughly washed under cold water with a tap, laid out on a paper towel to dry the mushrooms.
If the champignons are without visible dirt, then you can simply wipe them with a damp cloth.
In a frying pan, heat two tablespoons of vegetable oil. First, put the onion cut into hot butter and fry for a few minutes. Then we throw all the champignons into the pan. Cook on high heat for 5-6 minutes, at the end pour the soy sauce and sprinkle with sweet paprika.
Heat 30 g of vegetable oil in a deep thick-walled pan or in a roasting pan. Pour chopped onion and carrot into the roaster, fry for 10 minutes, until the vegetables are soft. To the fried vegetables add boiled beans, stir.
Next, add the ketchup. Instead of the finished ketchup, you can chop a few ripe tomatoes in a blender or take homemade tomato sauce.
Then put mushrooms roasted with onions in a roasting pan, add salt and pepper to the taste together, close the pan with a lid, turn down the gas to the minimum and simmer the stew until ready, about 20 minutes. During this time, all tastes come together, the ingredients are soaked with tomato and juices of each other.
To the table we serve stewed beans with hot mushrooms, decorate with parsley leaves or any other greens. Enjoy your meal!
In the autumn, when forest mushrooms appear, cook this dish with boletus or chanterelles, you get completely different, unique tastes!