Beans have a huge amount of minerals, trace elements and vitamins. Let's cook it in a slow cooker in tomato sauce. The dish is hearty, moderately spicy, aromatic and tasty. I have white beans, but this recipe can be used to make red and black beans. Delicious, both warm and cold. These beans will become an independent dish or side dish.
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Legumes / Beans
- Beans - 1.5 Cups (dry, white)
- Onion - 1 Piece
- Carrots - 1 Piece
- Sunflower oil - 30 Milliliters
- Tomato paste - 2 Tbsp. spoons
- Salt - To taste
- Ground black pepper - To taste
- Sugar - To taste
- Garlic - 1 Clove
How to cook "Beans in a tomato in a slow cooker"
Take the ingredients for making the beans.
Wash the beans well and cover with cold water overnight.
By morning, the beans will swell well. It will absorb all the water. If a little water remains, drain it. Place the swollen beans in a multicooker bowl.
Fill with water so that it is one finger above the beans. Season the beans.
Cover the multicooker with a lid and cook the beans until tender in the Beans, Braised, or Soup mode for 60 minutes. Cooking time depends on the type of beans, so you need to periodically open the multicooker and monitor the degree of softness of the beans and the amount of water.
While the beans are cooking, turn to the vegetables. Peel and wash carrots and onions. Finely chop the onion and grate the carrots. Place in a frying pan, pour in refined sunflower oil and 20 ml. water.
Simmer vegetables for 10 minutes.
Place the onions and carrots in soft beans.
Add tomato paste, sugar and ground pepper to taste, stir.
Cook the beans in the tomato for another 10 minutes in the same mode and turn off. Add chopped garlic at the end.
Beans in tomato sauce in a slow cooker are ready. Can be served at the table.