We all know the beans, but only a few know that there are more than 200 types of varieties of beans, and each variety differs in the size of grains, their color and taste. In our cuisine, grain and patch beans gained popularity. A variety of dishes are prepared from it for every day, including dietary and vegetarian. Consider interesting beans in a slow cooker.

Beans in a slow cooker with vegetables

You can cook a healthy dietary dish for breakfast or dinner. Such a hearty beans will be a good addition to the traditional scrambled eggs for breakfast.

Ingredients:

• young beans - 1 measured glass;
• tomatoes - 0.5 kg;
• carrots - 2 pcs;
• onions - 2 pcs;
• bulgarian pepper - 2 pcs;
• vegetable oil - 2 tbsp;
• salt and spices are to taste.

Preparation:

1. The beans need to be soaked in advance in the water for 6 hours.
2. Grind vegetables: tomatoes and pepper can be cut large, carrots and onions - smaller.
3. Send chopped vegetables and beans to the bowl. Add oil, salt and spices.
4. Turn on the “extinguishing” mode for 1 hour.

Beans in a slow cooker with meat in tomato

Preparing a delicious mose of beans is simply if you adhere to certain rules. Previously, the beans are soaked so that when cooking it is not solid. In the process of preparing, the beans are not salted, but salt is added at the end.

Ingredients:

• white beans - 250 g;
• onions - 1 pc;
• boiled chicken meat - 300 g;
• tomato paste - 1 tbsp;
• water - 2 cups;
• sunflower oil - 1 tbsp;
• salt and pepper - to taste.

Preparation:

1. Pre -boil chicken in the slow cooker in the “Extinguishing” mode for 40 minutes.
2. Cut the meat into pieces.
3. We soak the beans for 6 hours.
4. We drain the water, rinse the beans and send to the multicooker bowl. Pour water and turn on the “extinguishing” mode for 40 minutes.
5. After the sound signal, open the lid and take out the beans. Water can be drained.
6. Cut the onion, turn on the multicooker in the "baking" mode for 5 minutes.
7. We send chopped meat and beans to the bowl. We continue to cook in the "extinguishing" mode for 20 minutes.
8. We dilute tomato paste with water in a separate container, add salt and send to a pan. Mix the contents with a spatula.
9. After the sound signal, open the multicooker lid and check the readiness. If the fluid remains in the bowl, we continue to prepare the beans with meat until the fluid is completely evaporated in the “extinguishing” mode.

Hearty soup with beans in a slow cooker

Another interesting recipe for beans, which was cooked every Saturday in Jewish families. Cholnt consists of meat, cereals, vegetables and white beans. According to ancient tradition, the soup was preparing in a massive furnace with thick walls in a cast -iron Kazan since Friday evening. All night, Cholnt languished in the stove to please a large family in a hearty breakfast in the morning. A stone stove in modern houses is a rarity, modern multicooker will perfectly cope with these properties.

Ingredients:

• beef (thigh) - 400 g;
• potatoes 5-6 pcs;
• white beans - 1 tbsp.;
• onions - 2 pcs;
• wheat - 2 tbsp;
• hot water - 5 l.;
• eggs - 4 pcs;
• salt, ground black pepper - to taste.

Preparation of bean soup:

1. Pre -soak the beans in water for 6 hours.
2. Boil the eggs "screwed".
3. In a dry cup multicooker, the “baking” mode is frying wheat grains and wrap them in a gauze bag (fold the gauze in several layers). We bandage a strong thread.
4. We wash the meat and send it to the pan.
5. Around the meat we lay the beans.
6. We clean the potatoes and cut it with circles.
7. We lay in layers of beans and potatoes.
8. We clean one onion from the husk, and leave the second. We lay both bulbs in a pan.
9. We clean the eggs and lay between the vegetables.
10. Put the wheat inside the bowl. Pour water. You do not need to salt.
11. Turn on the multicooker in the "extinguishing" mode for 2 hours.
12. After the sound signal, add 2 liters. water and again turn on the "extinguishing" mode for 2 hours.
13. After 4 hours of extinguishing, you can add salt and pepper.

If you are in no hurry, then you can cook soup for another 4 hours, from this it will become more rich. Before use, wheat is laid on top of the dish.

Beans in a slow cooker with celery and onions

Preparing beans with celery will not take much time, and the result will delight relatives with a delicious, light and healthy lean dish. When only one component is added to the ingredients - burning adjika, you can prepare an Abkhaz national dish - acadus.

Ingredients:

• beans - 250 g;
• celery greens - 5 branches;
• onions-6 stems;
• water - 500 ml;
• pepper pepper - 1 pc;
• salt is to taste.

To prepare beans with celery in a slow cooker, you can take beans of different varieties - red, white or spotted.

Preparation:

1. We cross the beans and pour into the multicooker bowl, add salt. Pour water and turn on the “extinguishing” mode for 20 minutes.
2. We cut finely pepper, celery greens, onions and send to beans. We continue to prepare the beans in the “extinguishing” mode for another 20 minutes.
3. We remove the contents and put it on a dish.

Lobio classic in a slow cooker

Try to cook beans in a multicooker according to the Georgian recipe. Translated from the Georgian language, "Lobia" means beans. A national dish is prepared according to various recipes with the addition of spicy herbs, wine vinegar, boiled eggs and cheese. Taste variety is achieved by adding various seasonings.

Ingredients:

• red beans - 200 g;
• nuts - 100 g;
• tomato - 1 pc;
• onions - 1 pc;
• garlic - 2 cloves;
• chili pepper - 1 pc;
• cins - 1 bundle;
• olive oil - 2 tbsp;
• tomato paste - 2 tbsp;
• water - 500 ml;
• salt is to taste.

Cooking Lobio:

1. Pour the beans with water and leave for 6 hours. After that, drain the water.
2. Put the beans on the bottom of the bowl and pour water. Turn on the Multipovar mode for 60 minutes.
3. After 40 minutes, add salt.
4. After the sound signal about the end of the preparation of the beans, you can remove it, the decoction is drained into a separate container.
5. Pour oil in the multicooker bowl and put chopped onions. Turn on the "baking" mode for 10 minutes.
6. Cut the tomato cubes and add to the onion along with tomato paste. Cook for 5 minutes in "Baking" mode.
7. Add beans, crushed walnuts, garlic, chili and cilantro to vegetables.
8. If the vegetables do not have enough fluid, add a little bean decoction and continue to cook for another 20 minutes.
9. After the sound signal, the beans will be ready.

Red beans in a slow cooker

From beans in a slow cooker, you can cook not only hot dishes. The red beans will be tasty and at the same time satisfying.

Ingredients:

• red beans - 200 g;
• garlic - 3 cloves;
• onions - 2 pcs;
• ground coriander - 1 tsp;
• hops-Sunels-1 tsp;
• vegetable oil - 2 tsp;
• salt - to taste;
• black and red ground pepper - to taste.

How to cook a paste:

1. Boil the beans in the slow cooker in the “Extinguishing” mode for 40 minutes.
2. Cool the finished beans. The decoction needs to be drained, but not poured.
3. Pass the beans through a meat grinder.
4. Small the onion and garlic.
5. Pour vegetable oil on the bottom of the multicooker bowl and in the "baking" mode, fry the onion and garlic until light transparency. Add hops-sunels, coriander.
6. Add salt, pepper, onions and garlic with spices to beans and mix. For a good consistency of the paste, add a decoction.

Beans from beans in a slow cooker

This dish will be a good gift for lovers of vegetable dishes. Delicate and juicy cutlets literally melt in the mouth.

Ingredients:

• beans - 100 g;
• potatoes-4-5 pcs;
• fat - 50 g;
• eggs - 3 pcs;
• sugar - 1 tbsp;
• paning crackers - 3 tbsp;
• tomato paste - 2 tbsp;
• bulgarian pepper - 1 pc;
• vegetable oil - 2 tbsp;
• salt and pepper - to taste.

How to cook cutlets:

1. Wash the beans and soak in cold water. The beans will absorb water and swell.
2. Put in a pan and pour cold water. Water should cover beans 5 cm.
3. Turn on the "baking" mode for 60 minutes.
4. While the beans are cooked, clean the potatoes. It needs to be prepared steamed, which is formed when boiling beans.
5. When the sound signal sounds, lay the potatoes on the lattice and place on a container with beans. Turn on the "baking" mode for 1 hour.
6. When the slow cooker is turned off, transfer the potatoes to another dish, salt and pass through a meat grinder.
7. Drain the water from the beans and pass it through the meat grinder (you can use the blender).
8. Mix potato and bean mashed potatoes and set aside until completely cooled.
9. Cut the lard into small cubes and add to the potato with beans. Add the egg and pepper there. Mix well.
10. Break two eggs into a deep container, add a pinch of salt.
11. Pour in a separate plate with a breading cracker.
12. Form cutlets from minced meat and dip each first in the egg mixture, then panic in crackers.
13. Pour the oil and turn on the "baking" mode for 40 minutes.
14. When the oil warms up, put the cutlets and fry on both sides of 15 minutes.
15. During the frying period, the cutlets do not need to be closed with a club of multicooker.
16. While cutlets are fried - prepare tomato sauce. Mix 2 tablespoons of tomato paste with 5 tbsps of water, add pepper and salt chopped into small cubes.
17. When the cutlets are fried, add the sauce and fit in the "baking" mode for 10 minutes.

Beans in a slow cooker. Video