Beans stewed with vegetables

There is no more autumn and cozy dish than ragout. Meat, fish, or vegetable, it will perfectly warm and sate you on a cold day. In this article, we want to devote attention to the options for preparing this dish from beans and seasonal vegetables: it is useful, tasty and very affordable.

Red beans stewed with vegetables

Ingredients:

• olive oil - 3 tbsp. spoons;
• celery - 4 stems;
• carrots - 4 pcs .;
• leeks - 2 pieces;
• garlic - 2 cloves;
• white wine - 100 ml;
• tomatoes in its own juice - 800 g;
• juice and lemon peel 1;
• vegetable broth - 700 ml;
• red beans (canned) - 800 g;
• Oregano and thyme - 1 teaspoon each;
• salt, pepper - to taste.

Preparation

In the brazier, heat up the olive oil and fry the celery and carrots on it for 7-8 minutes. Chop the leeks with thin rings and fry for 3-4 minutes, add the garlic and wine. We are waiting for the wine to evaporate and reduce the fire.

Tomatoes in their own juice (without the skin) are added to the rest of the vegetables and flavored with lemon zest. Fill all the vegetable broth and bring to a boil, after which the vegetables are stewed for 30-35 minutes, not forgetting to stir.

Now it is the turn of the beans, we add them last and stew for about 5 minutes. We remove the stew from the fire, pour lemon juice, add dried herbs, salt and pepper. We leave the stew for 15 minutes and serve it to the table.

The recipe for stewed beans with vegetables in Greek

Ingredients:

• string beans - 1 kg;
• carrots - 1 piece;
• potatoes - 3 pcs .;
• olive oil - 100 ml;
• garlic - 4 cloves;
• tomatoes - 8 pcs .;
• water 100 ml;
• parsley;
• salt, pepper - to taste.

Preparation

To cook stewed vegetables with green beans, potatoes, clean and cut into large cubes. My string bean and cut off the tips. Carrots rub on a large grater, onions cut into half rings. Fry the two ingredients in olive oil for a couple of minutes. Follow the carrots and onions, send the beans and chopped garlic. As soon as the garlic gives the fragrance, put the sliced ​​tomatoes (after cleaning them from the peel), pour all the water, salt and pepper to taste.

Add the potatoes to the brazier and leave everything to stew on a small fire for about an hour and a half. 5 minutes before the end of cooking, we send the chopped parsley into a saucepan and continue cooking with the lid open so that the excess liquid evaporates. Stewed green beans with vegetables are ready!

Stewed Asparagus Beans with Vegetables

Ingredients:

• butter - 2 tbsp. spoons;
• leeks - 1 piece;
• garlic - 1 clove;
• ginger (grated) - 1/2 tsp.
• zucchini - 1 piece;
• asparagus beans - 250 g;
• white beans (canned) - 300 g;
• white wine - half a century;
• fresh thyme - 2 teaspoons;
• parsley - 1/4;
• 1/2 lemon juice;
• salt pepper.

Preparation

We melt the butter in the brazier and fry on it thin rings of leeks until golden. Adding chopped cubes of zucchini, white beans and cook until soft. Add garlic and grated ginger, fry a couple of minutes before the appearance of flavor. Now it is the turn of asparagus, it must first be rid of the hard ends on the stem and scald. Fill the vegetables with white wine and add thyme. As soon as the wine begins to boil, and the liquid in the brazier becomes denser, pour about a glass of water, again bring everything to a boil and stew for about 15-20 minutes, or until the zucchini is soft enough.

We remove the finished vegetable stew from the fire, pour lemon juice, salt and pepper before serving. Decorate this dish you can grated "Parmesan" or "Pecorino", chopped hazelnuts, greens, or crumbs of baked Parma ham.