Despite the great taste and benefit of beans, many refuse to include it in a everyday diet. It’s too long to be blamed for this, because the beans must first be soaked in water for several hours, and only then boil. But canned beans can be used immediately, adding to dishes almost at the very end of cooking. We will devote this article to canned beans prepared in a slow cooker.

Beetroot soup and canned beans in a slow cooker

The beetroot soup with canned beans prepared according to this recipe is bright and tasty. The zest of orange and spices bring an unusual note into the aroma of this dish. We list the ingredients that will be needed for the soup:

• boiled beets-0.4-0.5 kg;
• red canned beans - 1 bank per 400 g;
• orange - 1 pc.;
• onions - 1 pc.;
• pork broth - 1.5 l;
• vegetable oil - 2 tbsp.;
• caraway seeds - 1 tsp;
• vinegar - 1 tbsp.;
• parsley - 1 bundle;
• sour cream, salt.

We will analyze on the items how soup with beets and canned beans in a slow cooker is being prepared:

1. Wash the orange and grate its zest on a fine grater. Glee with half rings with a peeled onions.
2. Put the slow cooker in the "Frying" mode, pour vegetable oil into the bowl. Put onions with zest in oil, pour caraway seeds and fry products for 3-4 minutes.
3. Clean the boiled beets in advance from the skin, and then chop on a coarse grater. Submerce the beets into the slow cooker, pour the broth into the container.
4. Drain the liquid with canned beans and transfer the beans into the dish. Add salt and vinegar to the multicier shape, mix everything, close the lid and turn on the “soup” program.
5. Cook beetroot soup with canned beans in a slow cooker for 15 minutes after boiling.
6. Rinse a bunch of parsley under running water. Pour the finished dish into portions, trim with chopped herbs, decorate with sour cream.

Cabbage soup with canned beans in a slow cooker

This recipe came to us from Slovenian cuisine. The main ingredient in such a soup is sauerkraut, supplemented by potatoes, canned beans and various spices. It is advisable to serve the dish to the table with sour cream. For a cabbage soup with canned beans in a slow cooker, you will need:

• smoked pork breast - 0.5 kg;
• sauerkraut - 0.8 kg;
• potatoes - 4 pcs.;
• canned beans - 300 g;
• pork fat - 50 g;
• onions - 2 heads;
• garlic-3-4 teeth;
• bay leaf - 2 pcs.;
• black pepper, salt;
• sour cream - for decoration.

Preparation of cabbage soup with canned beans in a slow cooker is as follows:

1. Put smoked pork brisket in a slow cooker and pour water. Activate the “Soup” program and cook the broth for 1-1.5 hours, salt it after boiling.
2. Cut sauerkraut and boil separately until cooked.
3. Pour the finished broth for a while from the slow cooker to another vessel, disassemble the pork into pieces.
4. In a dry multicier shape, put a nucleus, melt it. Finely chop the peeled onion and fry on the smulse in the "frying" mode. Grind the cloves of garlic and add them to the onion.
5. With canned beans, drain the liquid and open the beans with a fork. You can transfer the beans into a blender and turn it into mashed potatoes.
6. Pour the broth into the bowl with fried onions, put finely chopped potatoes in it, put the device in the “soup” mode and prepare the dish until the potato becomes soft.
7. Then put beans, boiled pork, cabbage, bay leaf and salt with spices in a bowl. Cook soup with canned beans in a slow cooker for another 10 minutes.

In each plate with a soup before serving on the table, add a little sour cream.

Cheese soup with canned beans in a slow cooker

The consistency of such a soup is very tender, and the flooded cheese that is part of the broth gives the dish a creamy taste and beautiful color. A white wine makes an additional note, and the carrots and red beans give the soup bright color accents. Croof soup with canned beans in a slow cooker is prepared from these products:

• the melted cheese - 2 pcs.;
• water - 1.5 l;
• celery - 2 petioles;
• red canned beans - 1 bank per 400 g;
• white canned beans - 1 can of 400 g;
• white dry wine - 1.5 cups;
• carrots - 2 pcs.;
• garlic - 2 teeth;
• onions - 1 head;
• sunflower oil - 40 g;
• salt.

The process of making a canned beans in a slow cooker consists of several actions:

1. Wash the carrot and screeches with a knife, cleaning the top layer. Peel the onions and garlic cloves from the husk. Wash the celery.
2. Grind the vegetables with small cubes.
3. On the multicooker panel, find the program "Frying" or "Baking". Turn on the equipment, pour oil into a saucepan and put vegetables in it. Fry products for about 7-10 minutes.
4. Add white dry wine to the vegetables, close the lid and turn on the “Extinguishing” or “Soup” option. Stew the ingredients for another 10 minutes.
5. Then pour 1.5 liters of water into a multicier shape and rub the melted cheese on a fine grater. Mix the dish with a plastic spoon or spatula, close the lid again and cook the dish for 25-30 minutes, during which time the cheese should completely dissolve in the broth.
6. Open jars with beans, drain the liquid from them, transfer the beans into a colander and rinse them under running water.
7. Dear the beans in a multicier bowl, add the right amount of salt and cook the soup from canned beans in a slow cooker for 5-7 minutes.
8. The finished dish should stand in a closed container for 10-15 minutes, after which it can be served on the table.

Caughty beans cheese in multicooker and crispy garlic crackers are the perfect combination of tastes. Enjoy this magnificent, delicate dish.

Canned beans and pumpkin in a slow cooker

Fans of delicious and healthy food, pay attention to this interesting recipe for pumpkin-fasopian soup. The taste is unusual, but quite pleasant. The bright appetizing aroma of pumpkin complements the smells of spices, and the black beans gives the soup an original shade. Among other things, among the components of the dish there is a sherry that also enters this interesting ensemble. Below it is written from which products are prepared pumpkin soup with canned beans in a slow cooker:

• chicken broth - 1 l;
• onions - 1 pc.;
• garlic - 3 teeth;
• black canned beans - 500 g;
• pumpkin mashed potatoes - 2 cups;
• sherry - 50 g;
• sunflower oil - 2 tbsp;
• red ground pepper - 1 tsp;
• black ground pepper - 0.5 tsp.;
• kumin - 1 tbsp.;
• canned tomatoes - 400 g;
• cilantro greens - for decoration;
• pumpkin seeds peeled - for decoration;
• salt.

Pumpkin soup with black canned beans in a slow cooker is cooked in this way:

1. Turn on the slow cooker, set the "Frying" mode, pour vegetable oil into the mold, let it vilify.
2. During this time, peel the onion and poke it with cubes. Garlic cloves also finely chop or pass through the press.
3. Put the onions into the heated oil, fry it until golden color, then add garlic, red ground pepper, black pepper, salt and cumin to the container. Mix the components and leave them in a slow cooker for about 1 minute.
4. Pour pre -cooked chicken broth into the saucepan, and also put pumpkin puree.
5. Drain the liquid with canned beans, rinse the product in a colander under the tap and also add it to a multicier dish.
6. Cut canned tomatoes into cubes. Instead, you can use fresh tomatoes, previously peeled from the skin. To remove the film from tomatoes, you need to make cuts on the skin and load vegetables in a pan with boiling water for a couple of minutes. After that, the film will be removed.
7. Pour the soup into the soup, change the “Frying” program to the “Soup” option and cook pumpkin soup and canned beans in a slow cooker for 30-40 minutes.
8. After cooking, cool the dish a little and pour it into a blender. Beat the soup to a puree state.

When serving the soup to the table, sprinkle each portion with finely chopped cilantro, as well as cleaned and fried pumpkin seeds.

Moldavian canned beans with kvass in a slow cooker

Many Russians are accustomed to using kvass as an ingredient for okroshka, but not many would have guessed to add this product to a soup broth. If you are tired of cooking monotonous and familiar dishes, pay attention to the recipe for Moldavian soup with canned beans and kvass in a slow cooker. The list of components is given below:

• natural kvass is unsweetened - 0.5 l;
• smoked pork blade - 0.5 kg;
• fat - 50 g;
• red canned beans - 2 banks;
• parsley root - 50 g;
• onions - 2 pcs.;
• thyme - 1 twig;
• salt, pepper - to taste;
• greens - for decoration.

Cooking Moldavian soup from canned beans in a slow cooker in stages:

1. To prepare the broth in this recipe, smoked meat is used. Put the pork shoulder blade in a slow cooker and pour 1.5 liters of water. Install the program "Soup" or "Extinguishing" and cook the broth for 1-1.5 hours, not forgetting to salt. Remove the meat from the finished broth and tear it into pieces, and pour the liquid for a while into another pan, freeing the bowl.
2. Grind the peeled onions and parsley root. In a clean and dry multicier shape, put a piece of pork fat, turn on the “frying” mode and, closing the lid of the device, push fat out of fat.
3. Then remove the stained bacon from the bowl, put the bow with parsley root in it and fry them for 7-10 minutes.
4. Remove canned beans on a colander and rinse under the tap. Pour the broth into the bowl with fried onions, add the beans, a twig of thyme. Try on salt, if necessary, then sunbathe.
5. Turn on the "Soup" option. Cook the Moldavian soup with canned beans in a slow cooker for 20 minutes. Pour kvass into the dish and turn off the slow cooker after 15 minutes.

Pour the soup on plates, distribute boiled pork in portions, decorate the dish with herbs.

Conducted beans and spinach in a slow cooker

Spinach soup and canned beans is a beautiful summer dish, saturated with vitamins, spices and greens. This light and low -calorie soup is cooked very quickly, especially if you use a slow cooker to prepare it. So, at first you need to stock up on these products:

• canned white beans - 2 jars of 400 g;
• water - 0.5 l;
• chicken broth - 0.5 l;
• onions - 1 head;
• garlic - 2 teeth;
• spinach - 250 g;
• celery - 1 stalk;
• olive oil - 2 tbsp;
• lemon juice - 1 tbsp.;
• black pepper, salt, dried thyme.

Cooking spinach soup and canned beans in a slow cooker:

1. Clean and cut on onions, garlic and celery. Open cans of canned beans, throw it on a colander, rinse with running water and let it drain.
2. Prepare the chicken broth in advance, boiling the washed chicken in salted water for 1-1.5 hours. If you want to make the dish dietary, use a chicken breast without skin.
3. Pour olive oil into the multicier shape and fry the chopped onion with celery in it, turning on the “Frying” mode on the panel. After about 7-8 minutes, add garlic to the products, mix the ingredients and cook all together 0.5 minutes.
4. Then put the washed canned beans in the bowl, pour the broth and clean water, add salt and spices to taste.
5. Change the “Frying” program to the “Soup” option, wait for the fluid boiling and cook spinach soup and canned beans in a slow cooker for 15 minutes.
6. Separate about half of the soup and transfer it to the blender. Beat the mass to a puree state and return it back to a multicier vessel. Wait again to boil fluid.
7. Rinse the bundle of spinach under the tap, cut the greens in large pieces. Add spinach to the dish, pour in lemon juice, boil the soup for 1-2 minutes and turn off the slow cooker.

Distribute the finished soup on plates and sprinkle with parmesan on top.

Seafood soup and canned beans in a slow cooker

This light and low -calorie soup can be attributed to lean dishes, because instead of the usual meat, it includes seafood: mussels and shrimp. There is also one very interesting ingredient in it, which brings the central accent to the range of aromas. This ingredient is prunes. It is added to the dish quite a bit, but even a small amount of the product is enough to saturate the soup with a delicious smoky aroma and give taste a sweet note. First, pay attention to the full list of products:

• frozen mussels - 250 g;
• frozen shrimp - 250 g;
• potatoes-2-3 pcs.;
• champignons - 200 g;
• prunes - 50 g;
• onions - 2 heads;
• beans - 200 g;
• olive oil - 2 tbsp;
• carrots - 1 pc.;
• maslin - 50 g;
• tomato paste - 3 tbsp.;
• bay leaf-1-2 pcs.;
• lemon - 0.5 pcs.;
• black and fragrant pepper, salt, sugar;
• greens - for decoration.

We describe in a stages the process of making soup with seafood and canned beans in a slow cooker:

1. Cut peeled potatoes tubers with cubes, fold them into a slow cooker and add 2 liters of filtered water. Put salt, black and fragrant pepper. Turn on the “soup” program and prepare the potato until it becomes soft.
2. In a separate frying pan, heat olive oil. Put a grated carrot in it, cut on the cubes of onions, as well as several tablespoons of tomato paste. Pour a little water and simmer the ingredients for 10-15 minutes over low heat.
3. Connect the mass of a frying pan with boiled potatoes in a slow cooker. Drain the brine from canned beans, and put the beans in the bowl of the device to the rest of the ingredients.
4. Rinse the prunes well in warm water and cut the plums into several parts. Shmpenions are washed with plates. Dear the products in a multicier pan and continue to cook soup with canned beans in a slow cooker for another 20 minutes.
5. Chop the half of the lemon into thin slices, cut the olives into halves. Put the shrimp and mussels in a bowl and pour boiling water for a few minutes. Put all the remaining ingredients to the soup and cook it for another 10 minutes. At the end of cooking, salt the dish and add bay leaf to it.

Before serving to the dining table, put the soup on portioned plates and sprinkle with herbs.

Conducted beans in a slow cooker. Video