Recipes for beans in multicookers. Spicy red bean lobio in a slow cooker

If in preparation regular beans add a little imagination, then it will become not only healthy, but also tasty. I decided to cook the beans in the slow cooker with onions and curry. I’ll say right away that I made this dish for the first time, without any idea what would come out of it. And it turned out very tasty. As a separate side dish, this dish would be a little heavy for my taste. I served the beans with mashed potatoes and meat. All my eaters really liked it, my son then ran around shouting “beans” all evening.

Ingredients:

• Red or variegated beans (dry) – 400 gr.
• Onions – 2 pcs. (large)
• Vegetable oil – 50 ml.
• Curry – 1 tsp.
• Salt – 1 tbsp.

Cooking beans in a slow cooker

I mixed red beans and variegated beans. I washed it. I poured it into a saucepan and filled it with water. The water should be 1 cm above the level of the beans. In general, the package of beans says to soak for 5-6 hours. I poured the beans in the evening and left them overnight.

By the way, I always thought that beans were soaked only to make them cook faster. And just recently I learned that beans are also soaked in order to facilitate digestion legumes. This procedure is safe from a safety point of view. useful substances(vitamins and minerals), but will allow you to wash away excess starch and reduce the calorie content of the finished dish.

I peel the onions and cut them into thin half rings. Pour vegetable oil into the multicooker bowl. I turn on the Fry mode, throw in the chopped onion and fry, stirring for 10-12 minutes.

Then I transfer the fried onions to a plate, add curry and 0.5 tbsp. salt, mix gently.

I drain the water from the beans. I put half the beans into the multicooker bowl (after frying the onions, I don’t wash the bowl and don’t pour out the remaining oil). I have 0.5 tbsp left. salt, divide it into two parts and salt each layer of beans. I put a layer of fried onions on top. Then I add the remaining beans.

I fill it with water (the water should be 0.5 cm above the beans). I turn on the multicooker in Buckwheat mode, cooking time is 2 hours. I close the lid and leave it to cook until the signal.

When the beans are ready, transfer them to a plate (if there is excess liquid left, drain it).

Sprinkle the beans with fresh herbs (I sprinkled with parsley) and serve. Bon appetit!

Beans with curry and onions are prepared in the Redmond RMC-M20 multicooker.

We all know beans, but only a few know that there are more than 200 types of beans, and each variety differs in grain size, color and taste. Grain and green beans. It is used to prepare variety of dishes for every day, including dietary and vegetarian. Let's consider interesting dishes from beans in a slow cooker.

Prepare something useful dietary dish Can be for breakfast or dinner. Such hearty beans will become good addition to traditional scrambled eggs for breakfast.

Ingredients:

• young beans - 1 measuring cup;
• tomatoes – 0.5 kg;
• carrots – 2 pcs;
• onion – 2 pcs;
• bell pepper – 2 pcs;
• vegetable oil – 2 tbsp;
• salt and spices - to taste.

Preparation:

1. The beans need to be soaked in water for 6 hours in advance.
2. Chop the vegetables: tomatoes and peppers can be chopped coarsely, carrots and onions can be finely chopped.
3. Place chopped vegetables and beans into a 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 bean dish is easy if you follow certain rules. The beans are pre-soaked so that they are not hard when cooked. The beans are not salted during the cooking process, but salt is added at the end.

Ingredients:

• white beans – 250 gr;
• onion – 1 piece;
• boiled chicken meat – 300 g;
• tomato paste – 1 tbsp;
• water – 2 glasses;
• sunflower oil– 1 tbsp;
• salt and pepper - to taste.

Preparation:

1. Pre-boil the chicken meat in a slow cooker in the “Stew” mode for 40 minutes.
2. Cut the meat into pieces.
3. Soak the beans for 6 hours.
4. Drain the water, rinse the beans and place them in the multicooker bowl. Fill with water and turn on the “Extinguishing” mode for 40 minutes.
5. After the beep, open the lid and take out the beans. The water can be drained.
6. Chop the onion and turn on the multicooker in the “Baking” mode for 5 minutes.
7. Place the chopped meat and beans into the bowl. Continue cooking in the “Stew” mode for 20 minutes.
8. Diluted in a separate container tomato paste with water, add salt and place in a saucepan. Mix the contents with a spatula.
9. After the sound signal, open the multicooker lid and check readiness. If there is liquid left in the bowl, continue cooking the beans and meat until the liquid has completely evaporated in the “Stew” mode.

Hearty bean soup in a slow cooker

Another interesting recipe bean soup, which was cooked every Saturday in Jewish families. Cholent consists of meat, grains, vegetables and white beans. According to ancient tradition, the soup had been cooking in a massive oven with thick walls in a cast-iron cauldron since Friday evening. The cholent languished in the oven all night to make it happy in the morning. hearty breakfast big family. A stone stove is a rarity in modern homes; a modern multi-cooker will do just fine with these properties.

Ingredients:

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

Preparing bean soup:

1. Pre-soak the beans in water for 6 hours.
2. Boil the eggs hard.
3. In a dry multicooker bowl in the “Baking” mode, fry the wheat grains and wrap them in a gauze bag (fold the gauze in several layers). We tie it with strong thread.
4. We wash the meat and place it in a saucepan.
5. Place beans around the meat.
6. Peel the potatoes and cut them into slices.
7. Layer beans and potatoes.
8. We peel one onion and leave the second one. Place both onions in a saucepan.
9. Peel the eggs and place them between the vegetables.
10. Place the wheat inside the bowl. Fill with water. No need to add salt.
11. Turn on the multicooker in the “Stew” mode for 2 hours.
12. After the beep, add 2 liters. water and turn on the “Quenching” mode again for 2 hours.
13. After 4 hours of stewing, you can add salt and pepper.

If you are not in a hurry, you can cook the soup for another 4 hours, this will make it richer. Before use, the wheat is placed on top of the dish.

Beans in a slow cooker with celery and onions

Cooking beans with celery will not take much time, and the result will delight your family with a tasty, light and healthy lean dish. By adding just one component to the ingredients - burning adjika, you can cook Abkhazian National dish– academician

Ingredients:

• beans – 250 gr;
• celery greens – 5 sprigs;
• leeks - 6 stalks;
• water – 500 ml;
• capsicum – 1 piece;
• salt - to taste.

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

Preparation:

1. We sort the beans and pour them into the multicooker bowl, add salt. Fill with water and turn on the “Extinguishing” mode for 20 minutes.
2. Finely chop the pepper, celery, leeks and add to the beans. Continue cooking the beans in the “Stew” mode for another 20 minutes.
3. Remove the contents and place on a plate.

Lobio classic in a slow cooker

Try cooking beans in a slow cooker Georgian recipe. Translated from Georgian, “lobia” means beans. The national dish is being prepared according to different recipes with addition herbs, wine vinegar, boiled eggs and cheese. Taste variety achieved by adding various seasonings.

Ingredients:

• red beans – 200 gr;
• nuts – 100 gr;
• tomato – 1 piece;
• onion – 1 piece;
• garlic – 2 cloves;
• chili pepper – 1 piece;
• cilantro – 1 bunch;
• olive oil – 2 tbsp;
• tomato paste – 2 tbsp;
• water – 500 ml;
• salt - to taste.

Preparing lobio:

1. Cover the beans with water and leave for 6 hours. After this, drain the water.
2. Place the beans in the bottom of the bowl and fill with water. Turn on the “Multi-cook” mode for 60 minutes.
3. After 40 minutes, add salt.
4. After the sound signal indicates the end of cooking, you can remove the beans and pour the broth into a separate container.
5. Pour oil into the multicooker bowl and add chopped onion. Turn on the “Bake” mode for 10 minutes.
6. Dice the tomato and add to the onion along with the tomato paste. Cook for 5 minutes in the “Baking” mode.
7. Add beans, chopped walnuts, garlic, chili pepper and cilantro to the vegetables.
8. If the vegetables do not have enough liquid, add a little bean broth and continue cooking for another 20 minutes.
9. After the beep, the beans will be ready.

Red bean paste in a slow cooker

You can cook not only hot dishes from beans in a slow cooker. Red bean paste will be tasty and satisfying at the same time.

Ingredients:

• red beans – 200 gr;
• garlic – 3 cloves;
• onion – 2 pcs;
• ground coriander – 1 tsp;
• hops-suneli – 1 tsp;
• vegetable oil – 2 tsp;
• salt - to taste;
• black and red ground pepper- taste.

How to prepare pate:

1. Boil the beans in the slow cooker in the “Stew” mode for 40 minutes.
2. Refrigerate the cooked beans. The broth should be drained, but not poured out.
3. Pass the beans through a meat grinder.
4. Finely chop the onion and garlic.
5. Pour vegetable oil into the bottom of the multicooker bowl and fry the onion and garlic in the “Baking” mode until slightly transparent. Add suneli hops and coriander.
6. Add salt, pepper, onion and garlic with spices to the beans and mix. For a good pate consistency, add broth.

Bean cutlets in a slow cooker

This dish will become a good gift for amateurs vegetable dishes. Tender and juicy cutlets literally melt in your mouth.

Ingredients:

• beans – 100 gr;
• potatoes – 4-5 pcs;
• lard – 50 g;
• eggs – 3 pcs;
• sugar – 1 tbsp;
• breadcrumbs - 3 tbsp;
• tomato paste – 2 tbsp;
• bell pepper – 1 piece;
• 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. Place in a saucepan and pour cold water. The water should cover the beans by 5 cm.
3. Turn on the “Bake” mode for 60 minutes.
4. While the beans are cooking, peel the potatoes. It needs to be cooked using steam, which is formed when the beans are boiled.
5. When the beep sounds, place the potatoes on the rack and place them on top of the beans. Turn on the “Bake” mode for 1 hour.
6. When the multicooker turns off, transfer the potatoes to another bowl, add salt and mince.
7. Drain the water from the beans and pass them through a meat grinder (you can use a blender).
8. Stir together the mashed potatoes and beans and set aside until completely cool.
9. Cut the lard into small cubes and add to the potatoes and beans. Add egg and pepper there. Mix well.
10. Break two eggs into a deep container and add a pinch of salt.
11. Place breadcrumbs in a separate plate.
12. Form the minced meat into cutlets and dip each one first in egg mixture, then bread in breadcrumbs.
13. Pour in the oil and turn on the “Baking” mode for 40 minutes.
14. When the oil is hot, place the cutlets and fry on both sides for 15 minutes.
15. There is no need to close the multicooker lid while the cutlets are frying.
16. While the cutlets are frying, prepare the tomato sauce. Mix 2 tablespoons of tomato paste with 5 tablespoons of water, add pepper and salt cut into small cubes.
17. When the cutlets are fried, add the sauce and simmer in the “Baking” mode for 10 minutes.

Beans in a slow cooker. Video

In terms of their protein composition, beans can be compared to meat. In addition to easily digestible proteins, it also contains a large number of other beneficial microelements that have beneficial influence for the whole body. For the benefits to be real, don’t be lazy to learn how to cook beans in a slow cooker correctly.

It is useful for those who are watching their figure to know that the energy received by the body from beans is used gradually and, therefore, such calories do not make you fat.

But there is also a fly in the ointment in this whole story. Raw beans contains toxic substances, so before cooking beans in a slow cooker, they must be soaked to remove them.

To soak, cover the beans with three times their volume of water and leave for several hours or overnight. During this time, the beans will soften and be ready for further use.

Certain polysaccharides that make up beans are not digested by our body. When they reach the lower intestines, bacteria successfully feed on them. This explains the increased gas formation caused in the human body by representatives of the legume family. If you use thyme or mint when cooking beans, this problem can be avoided.

The most famous dish from beans is considered . Tell us about how and how much to cook beans in a slow cooker to prepare this hearty Georgian dish, called for the following recipe.

Bean lobio in a slow cooker

Will need

• red beans 3 multi-cups;
• cilantro and parsley, 1 bunch each;
• onion and 1 head of garlic;
• tomato paste or ketchup 100 g;
• water 4 multi-glasses;
• salt, pepper to taste;
• walnut 50 g (optional).

Preparation

Fry finely chopped onions in a small amount vegetable oil in the "Baking" mode under closed lid. After 10 minutes, add the pre-soaked beans. Pour water 1.5 cm above the level of the beans. Set the “Extinguishing” mode for 2 hours.

After an hour, add finely chopped herbs, garlic and tomato paste. Salt everything, season with spices, mix and leave to cook until the end of the set program.

Before serving, you can sprinkle with chopped walnuts and herbs.

Very quickly and easily cook beans in a slow cooker at home. We have collected for you best recipes preparations.

Beans can be eaten on their own or in soups. vegetable stew or as part of salads. The main nuance of its preparation is the need for pre-soaking. This will take at least four hours, or better yet, twice as long.

In this recipe I will show you how to cook beans in a slow cooker. It’s not that this method is faster than the usual one on the stove, it’s just that it exists and is quite convenient. Like other dishes in a slow cooker, the beans will cook completely on their own. All you have to do is take it out after the sound signal.

• Beans 2 cup
• Water 4 cup
• Carrot 1 pc.
• Onion 1 pc.
• Garlic 1-2 cloves
• Salt to taste
• Seasoning to taste

Beans should be washed under running water.

Pour beans big amount cool water for 4-8 hours. If the beans sit for more than 10 hours (for example, there is no time to cook them), the fermentation process may begin. To avoid this, you need to put the soaked beans in the refrigerator in time.

After a few hours, the beans will increase significantly in size and swell, absorbing water.

Peel the onion and chop it.

Grind the carrots on a grater.

Pour a little vegetable oil into the multicooker bowl. Turn on the “Frying” mode, setting the temperature to 120 °C and the minimum possible time, literally a few minutes. In Polaris 0517 AD it is 10 minutes. Throw the cut garlic cloves into the heated oil. This is not necessary, it just gives the oil a garlicky flavor.

Add carrots and onions to the heated oil and fry them until golden brown. As soon as the vegetables take on the desired appearance and an appetizing smell appears, the “Frying” mode must be turned off.

Place the soaked beans in a colander to drain all the water.

Add the beans to the vegetables, add salt and water. Beans in a slow cooker turn out very tasty with the addition of tomato paste (1 tablespoon per glass of beans) or spicy tomato sauce. Add more if you wish, the dish will turn out very tasty! IN in this case Beans are prepared in a slow cooker without tomatoes.

Beans in a multicooker can be cooked in the “Beans” mode specially designed for this purpose. In the Polaris 0517 AD multicooker used in this recipe, the “Beans” mode operates at a temperature of 93 °C, the time is selected manually: 1-4 hours in 10-minute increments. For fast-cooking beans, 1 hour is enough. For the one in this recipe (small red), it is better to set it to 1 hour 20 minutes or 1.5 hours.

If your multicooker does not have a “Beans” mode, cook the beans in the “Cereal” mode (or “Porridge”, “Buckwheat”). I tried this: beans in the Polaris multicooker can be cooked in the “Grain” mode for 60-70 minutes, depending on what degree of softness you prefer.

The amount of water indicated in the recipe can be reduced; I chose this amount so as not to worry about it boiling over or quickly being absorbed into the beans. She closed the lid, turned on the desired mode and returned to the kitchen only when the product was ready. Very convenient in terms of saving time. Cook with pleasure!

Recipe 2, step by step: white beans with vegetables in a slow cooker

Beans are extremely rich in protein and are an essential food for vegetarians to get their daily norm squirrel, or simply fasting people.

Our photo recipe will show in detail how to cook beans in a slow cooker; you just need to follow all the steps step by step to get delicious dish from vegetables and beans in a slow cooker.

• White beans - 250 gr.
• Onions - 2 pcs.
• Carrot - 1 pc.
• Tomatoes - 2 pcs.
• Bell pepper - 1 pc.
• Vegetable oil - for frying
• Salt - to taste
• Spices - to taste
• Garlic - 3 cloves

First things first, you need to soak the beans. Rinse it well, put it in the deepest and widest bowl, and fill it with cold water for at least 4 hours, and for a maximum of 10 hours.

Why such strictly regulated soaking times? Firstly, because the product must absorb enough moisture and dissolve harmful sugars that can cause fermentation in the stomach. And secondly, the beans can become acidic, thereby ruining the dish.

A lot of water is required, do not skimp on it. You can soak the product overnight and cook the beans in a slow cooker in the morning.

In the morning, drain the water from the bowl, and put the product itself in the bowl of the multicooker, fill it with water. You need to cook the product until half cooked. Turn on the “Stew” function, cooking time – 1 hour. There is no need to add salt or other spices.

After an hour of cooking, let’s taste a couple of beans, and if they are hard, then cook them for another 15-20 minutes. Now put the beans in a separate container and move on to the rest of the vegetables.

Peel the onions and carrots, respectively. Rinse under cold water, cut the onion into small cubes, and grate the carrots. coarse grater.

However, if you want to cut the carrots into slices, the recipe will not be affected. Rinse the multicooker bowl of beans and activate the “Frying” or “Baking” mode.

Add a drop of vegetable oil, let it warm up a little, and add the chopped onion. We will cook the onion pieces until golden brown for 5 minutes, add the carrots. Continue cooking for 10 minutes.

Wash the tomatoes under running water, then cut them into two parts, removing the part with the tail and the white, tasteless stem that is sometimes found in tomatoes. Cut the tomatoes into small cubes.

Add tomatoes to fried onions with carrots, and while the slow cooker is cooking them, let's start with the peppers. We also rinse the bell pepper and remove the stem along with the seeds - this must be done carefully so that the beans in the slow cooker do not become bitter.

Place the chopped vegetable in a magic pot, mix its contents, and cook for about five minutes until all the vegetables become soft.

Now add the semi-cooked white beans.

Remove the husks from the garlic cloves, crush them on a board, chop them finely and finely, then add them to the multicooker bowl. We do not add salt, because salt will slow down the cooking process and the beans may remain harsh.

If you want to make the recipe more dietary, you can skip the stage of frying the vegetables and cook immediately in the “Stew” mode, simultaneously placing all the ingredients in the bowl of the multi-cooker. It turns out Lenten dish, suitable even for people with delicate stomachs.

Switch from frying or baking mode to stewing mode. The time it takes to prepare the dish will be 1 hour.

5 minutes before the end of cooking, add salt to taste, pepper and other spices to your taste.

Recipe 3: beans with meat in a slow cooker at home

In addition to the fact that beans in a slow cooker turn out very tasty, they are also healthy. This is an excellent source of protein - plant-based. Accordingly, it is suitable for replenishing energy reserves.

We offer you a recipe for beans with meat in a slow cooker with step-by-step photos.

• Any beans – 2 cups;
• Any meat – 300 - 400 grams;
• Onion – 3 pcs.; Carrots – 2 pcs.;
• Garlic (optional) – 2 heads;
• Tomato paste – 2 - 3 tbsp. spoons;
• Sour cream or mayonnaise – 2 - 3 tbsp. spoons;
• Salt and favorite seasoning.

Well, as usual, the beans must first be poured warm water and leave to swell for several hours. As water is absorbed, it will need to be added.

When you already see that it has swollen enough, drain and rinse thoroughly. Then you will need to cook it. To do this, turn on “Stew” on the multicooker. The duration is one and a half hours, this time will be enough for the beans to cook well.

Don't forget to add salt. Once the time is up and you are sure it is soft, drain it and set it aside for now.

Now let's move on to the rest of the products. You can use fattier meat so that the beans are not dry. Chop it smaller, also chop the onion and carrots.

Set “Fry” for half an hour, pour oil into the bowl and add onions and carrots. When they are slightly fried, put a couple of spoons of tomato sauce or ketchup in the container, or you can use fresh tomatoes.

After a few minutes, put the meat there and continue to fry. Here, if desired, add pre-chopped (or crushed) garlic. The lid should be closed to allow the meat to cook better.

No need to add salt. When slightly fried, add sour cream. But you don’t have to add it if you like. Fry until the end of the mode.

Now it’s the turn of the beans to go into the multicooker bowl, just pour them there and mix with the rest of the contents.

Now you need to simmer everything a little, you can add a little water or tomato sauce so that the beans are not too dry.

To do this, turn on the “Frying” mode for half an hour and close the lid.

When the signal sounds, it means that the beans and meat in the multicooker are ready. Enjoy your meal!

Recipe 4: green beans in tomato sauce in a slow cooker

• 0.5 kg string (green) beans,
• 2-3 large tomatoes (if there are no tomatoes, then I replace them with tomato paste (2-3 tablespoons), but with fresh tomatoes, of course, it’s healthier and tastier),
• 1 onion and 1 carrot (carrots are optional),
• 2-3 cloves of garlic,
• oil (vegetable) for frying (about 3 tablespoons),
• 0.5 teaspoon each of spices, such as cumin, pepper (black or red), coriander seeds (crushed), paprika.
• salt to taste.

I wash the green beans, cut off the tails and cut them into pieces (it’s more convenient for us to eat in pieces).

I heat it up in a multicooker saucepan. vegetable oil, having turned on the “Frying” program, I add spices, followed by finely chopped onion.

After frying the onion a little, add garlic and carrots.

After another two or three minutes I add green beans and fry everything together for about five minutes.

At this time, I chop the tomatoes in a blender and add them to the vegetables. If the tomatoes are meaty, then add water. If I use tomato paste instead of tomatoes, then I dilute it with water. Salt.

Cover with a lid and simmer for 40 minutes on the “Stew” program, during which time the beans should become soft.

Green beans in a slow cooker can be used as independent dish, can be used as a side dish or sauce for meat dishes.

Perfect for vegetarians too. Bon appetit!

Recipe 5: Bean soup cooked in a slow cooker

Bean soup can be made not only with water, but also with broths: meat, fish, and vegetables. To prepare the broth, you can use any meat: poultry, pork, lamb or beef, as well as smoked meats - brisket, ribs. When preparing the first dish in a multicooker, modes such as “Frying/Baking” are used for frying vegetables, and cooking is carried out directly in the “Soup/Cooking” or “Stewing” mode; the cooking time ranges from 60 minutes to 2 hours.

When frying vegetables for soup, you can add tomato paste or chopped peeled tomatoes as flavor enhancers. In addition to legumes and potatoes, homemade soup you can add various fresh vegetables, thin noodles.

• Onions – 1 pc.;
• Carrots – 1 pc.;
• Beans - 200 g;
• Potatoes - 500 g;
• Tomato paste – 2-3 tbsp;
• Sunflower oil - 1 tbsp;
• Salt - to taste:
• Ground black pepper;
• Bay leaf - 1 pc.;
• Parsley - 1 bunch;
• Water - 2-3 l.

Beans can be of any variety and color. The amount of protein is quite large, especially in red-colored varieties, so it is often used to prepare a vegetarian or meat diet. To speed up the cooking process of legumes, it is best to rinse them and soak them in cold water for 5-6 hours. During this time, the beans will swell well and cook faster. Don't forget to remove the bad grains.

Remove the peel from a large onion. Slice in small pieces. In a multicooker bowl, heat the sunflower oil on the “Fry” program. Fry the onion for about five minutes.

Peel the carrots, rinse thoroughly and dry with a napkin. Grate on a coarse grater or cut into cubes. Add to the onion and continue to fry for another 3-5 minutes.

Remove the skin from the potatoes, rinse and cut into cubes. Add tomato paste and potato slices to the fried vegetables. Stir. Fry in the same mode for 5 minutes. At this step, you can add bell pepper, pieces of tomatoes.

Add the soaked beans.

Pour water, preferably hot, up to the top mark of the bowl. Add the spices specified in the recipe. Stir. Cover tightly. Run the Braise/Beans program for 60 minutes. You can experiment with spices.

Delicious bean soup in a slow cooker is ready. Open, add chopped parsley or other herbs. Let it brew for a while and call everyone over for lunch. Serve with soft bread spicy herbs, sour cream. Bon appetit!

Recipe 6: beans with chicken in a slow cooker (step-by-step photos)

• Boiled red beans – 0.5 kg
• Chicken - 0.5 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Salt - 1 teaspoon
• Pepper - to taste
• Italian herbs - 1 teaspoon

Place the chicken in the multicooker bowl.

Peel the onion, chop and add to the chicken.

Peel the carrots, wash and grate on a coarse grater.

Add to chicken too.

Salt, add italian herbs, Spice up.

Add beans.

Pour in enough water to completely cover everything.

Mix. Cook in a multicooker in the “Cooking” mode for 25 minutes. Bon appetit!

Recipe 7, simple: how to cook beans in a slow cooker

A prerequisite for proper preparation beans in a slow cooker means soaking them in cold water for at least 6 hours. But it's better to pour it overnight. You can change the water once or twice. Then the beans will swell and become softer. Cooking in this case will take much less time.

• red beans – 2 faceted glasses;
• water – 6-8 tbsp.;
• salt - about 1 tbsp.

Soak the beans in cold water overnight. The next morning it will be ready to cook.

Pour the swollen beans into the multicooker bowl.

Fill with water. There should be a lot of water so that the dish does not burn. It is better to drain the broth later.

I immediately salted the beans so that they would not boil over, because I need this product for salads. If you need puree, add salt at the end of cooking. Turn on the “Extinguishing” mode for 1.5 hours.

If you want to please your family with something tasty and satisfying, you can cook red beans in a slow cooker. This product has the same calorie content as meat. The only downside to any type of beans is the cooking time. Traditional way cooking beans - for several hours, and on the advice of gastroenterologists, the beans must be cooked according to all the rules; it is prohibited to eat the product raw or undercooked. Our little kitchen assistant, the multicooker, will help you quickly cook beans.

In order to quickly cook red beans in a multicooker, you need to use the “Stew” program and put all the previously prepared products into the multicooker bowl. The list is small.

What you need to cook red beans in a slow cooker:

• red beans – 2 cups;
• large onion - 1 pc.;
• carrot - 1 pc.;
• tomato paste – 2 tbsp;
• garlic – 2 cloves;
• vegetable oil – 1 tbsp;
• fresh parsley - 1 bunch;
• pepper and salt - to taste.

How to cook red beans in a slow cooker:

1. First you need to soak the beans in cold water. It's best to soak overnight so that when you start a new day, you can quickly prepare a delicious dish.
2. To soak the beans, you need to prepare a spacious container and pour into it clean water, and then put in the beans. In the morning you will see that the beans have increased slightly in volume and the water has become pinkish. This is a normal reaction. All we have to do is drain this colored water and rinse the beans again in clean, cool water.
3. You can pour the beans into the multicooker bowl and proceed to the next stage - boiling. To do this, fill the beans with water so that it completely covers the red beans in the multicooker (by 2 cm) and set the cooking mode to “Soup” or “Stew” for half an hour.
4. If you don’t have time or the multicooker is busy preparing another dish, you can boil the beans in a saucepan on the stove to save time.
5. As soon as the red beans are ready, switch the device to the “Stew” mode. By the way, you will see that some of the water has boiled away, and approximately half of the normal amount of liquid remains. There is no need to add water; when the dish is stewed, just this amount of liquid is quite enough. We need to set the desired program and set the cooking time - 2 hours.
6. In the meantime, the red beans are stewing in the slow cooker, we suggest not wasting time and cooking delicious dressing. To do this, you need to peel the onion and carrot. You can cut the onion into cubes and grate the carrots on a fine grater. Vegetables need to be fried in vegetable oil.
7. As soon as the beans are stewed, open the lid of the device and put the vegetables fried in sunflower (or olive) oil into the bowl, add tomato paste, salt and pepper. You can put your favorite spices in the multicooker bowl. Basil, khmeli-suneli or cilantro go well with red beans.
8. Squeeze a few cloves of garlic directly into the multicooker bowl and close the lid of the device.
9. By the way, if you decide to cook red beans in a slow cooker in the summer, you can put the tomato paste aside and use fresh tomatoes instead of this product. The taste of this dish will only improve!
10. Next, we need to mix all the ingredients directly in the multicooker bowl. This action must be performed carefully and only special devices supplied so as not to damage the coating of the work bowl.
11. Next, you need to switch the cooking mode and set the “Frying” program so that all the ingredients are lightly fried. It is enough to set the cooking time to 7 minutes, and then switch the device back to the “Stew” mode.
12. We continue to cook the red beans in the slow cooker for another 20 minutes, and 10 minutes before the end of the program, you need to chop the fresh herbs and add to the beans. Do not forget that it is advisable to mix all components.
13. You should take into account when cooking red beans in a slow cooker that, depending on the type and variety of legumes, the cooking time of the dish can either be reduced or increased, so we advise you to periodically taste the beans to control the cooking process.

After the beep, you can transfer the cooked red beans in the slow cooker to a plate and immediately invite your family to the table. This dish can be prepared during Lent, and if you decide to just make red beans in a slow cooker, then serve it with a side dish. Legumes go well with stewed vegetables, boiled potatoes And meat dishes. The last option will certainly be appreciated by fans hearty dishes. Bon appetit!

Red beans in a slow cooker with vegetables

If you are one of the followers healthy eating, then you definitely need to cook red beans in a slow cooker with vegetables. This dish contains many useful substances, in particular vegetable protein, vitamins and amino acids.

• red beans – 1.5 cups;
• carrots – 3 pcs.;
• onion – 1 pc.;
• sweet red pepper – 1 pc.;
• basil and parsley - to taste;
• salt, pepper - to taste;
• olive oil – 2 tbsp;
• tomatoes – 5 pcs.

1. Place the beans in a spacious container, fill with cold water and leave overnight. In the morning, drain the water and rinse the beans thoroughly under running water.
2. Now you need to put the red beans in the slow cooker, pour in cold water so that it covers the beans by 3 cm and turn on the “Cooking” or “Soup” program for 30 minutes. During this time, the beans will be cooked and you can proceed to the next stage of preparing a healthy dish.
3. While the red beans are cooking in the slow cooker, you can peel and chop the vegetables. We cut the onion into half rings, the carrots, if they are not too large, can be cut into thin rings.
4. As soon as the beans are ready, they must be temporarily transferred to a separate container to free up the device for cooking vegetables. Pour olive oil into the multicooker bowl, turn on the “Frying” program and lay out the pre-prepared vegetables. We need to fry the carrots and onions for 7 minutes.
5. As soon as the time comes to an end, you need to transfer the finished red beans to the slow cooker along with the broth in which they were cooked and continue cooking the dish.
6. Add chopped tomatoes, salt and spices to the rest of the products. Mix the contents and taste; if there is not enough salt, add a little more. Try not to oversalt the dish, as each family member will be able to independently adjust the taste of the finished dish by adding not only salt, but also their favorite spices.
7. We set the cooking mode for red beans in the multicooker “Stewing”, the cooking time is 40 minutes. Instead of this program, you can set the “Buckwheat” mode and control the process. As soon as the liquid has evaporated, you can turn off the device.

Ready red beans in a slow cooker turn out very tender, tasty and crumbly. It retains more nutrients than when cooking on the stove.

Red beans in a slow cooker with spices

If you use your imagination a little, you can make very tasty and delicious food from ordinary beans. healthy dish, the main thing is to choose the ingredients to combine and cook the beans correctly. In order to cope with the task, we entrust the cooking process to a multicooker.

Ingredients:

• red beans – 400 g;
• onions – 2 pcs.;
• vegetable oil – 50 g;
• dry curry seasoning - 1 tsp;
• salt and favorite spices - to taste.

Cooking red beans in a slow cooker:

1. Traditionally, you need to soak the beans for at least 4 hours in cold water. You need to take a larger container, as the legumes will increase in volume. Fill the beans with water and leave for 8 hours. In the morning, drain the water and you can begin the cooking process. By the way, if you couldn’t soak the beans in advance, it’s okay, you’ll have to cook the red beans in a slow cooker, but the cooking time will increase significantly. By the way, many housewives do not know why it is necessary to pre-soak beans. This is necessary not only so that it cooks faster, that is, to reduce the cooking time, but also to wash out substances from it that are not digested by our body. So try to soak the beans first, it will be safer for your health.
2. Pour vegetable oil into the multicooker bowl and turn on the “Frying” program. While the oil is heating up, we have time to peel a large onion and cut into half rings.
3. Fry the onion until it becomes transparent. Now it can be transferred to a separate dish. Just while the onion is hot, add salt and curry and stir.
4. The device container does not need to be washed. After soaking and rinsing, pour the red beans into the slow cooker and now they need to be boiled. In this case, we use 2 types of beans to prepare the dish: red and variegated. Place half of the beans, half of the onion on top and another layer of beans and onions.
5. Fill the beans with water so that it covers the legumes by 1 cm. Close the lid of the device, turn on the “Stew” or “Buckwheat” program, the cooking time for red beans in the multicooker is 1 hour.
6. When you hear the beep, you can open the lid of the multicooker and taste the beans. If it is still hard, you need to extend the cooking mode of the legumes for another 1 hour.

The finished beans must be transferred to a dish and garnished with chopped fresh herbs. Bon appetit!

Red beans in a slow cooker. Lobio

Favorite Georgian dish is lobio. A national dish is prepared from red beans with the addition of spices and hot pepper. We can also cook Georgian-style lobio in our kitchen. Even if you don't love spicy dishes, you can eliminate one ingredient and enjoy the taste of red beans cooked in a slow cooker.

Ingredients for cooking red beans in a slow cooker:

• red beans – 2 cups;
• onion – 2 pcs.;
• garlic – 4-5 cloves;
• tomatoes – 3 pcs.;
• half a red chili pepper (can be dry);
• salt - to taste;
• cilantro and parsley, 1 bunch each.

Cooking red bean lobio in a slow cooker:

1. If you decide to cook lobio according to this recipe, it is advisable to soak the beans in the evening so that in the morning you have the opportunity to begin implementing your plan.
2. The beans need to be washed after soaking and filled with water so that it completely covers the beans. Next, turn on the “Soup” program and set the time to 1 hour.
3. After completing the program, you need to try the beans; if they are still a little hard, you need to extend the cooking time, since for Georgian lobio it is necessary that the beans be tender and soft. Some housewives deliberately overcook beans to make them puree. We will not achieve such a result, since in this case our task is simply to cook the beans until soft.
4. Excess water can be poured out of the multicooker bowl, and instead add a few tablespoons of vegetable oil and turn on the “Stew” mode.
5. While the beans are cooking, we have time to peel the garlic from the shell and cut each slice into thin rings.
6. The onion also needs to be peeled, first cut into half rings, and then in half again.
7. Tomatoes need to be washed, wiped dry and cut into 4 parts. Large tomatoes can be cut into 6 or 8 pieces.
8. Place all the prepared vegetables in the slow cooker with the beans, salt, and add your favorite spices. Great taste dried basil adds flavor to the dish. If you have this French spice, you can add half a teaspoon of dried basil.
9. By classic recipe Georgian lobio need to add hot spices. This can be hot red pepper (fresh or dried), red or black pepper powder, and ginger. If you add a mixture of crushed red pepper and ginger root to the beans, you will get a hot mixture.
10. We wait until the red beans are cooked in the slow cooker (Stewing mode, cooking time - 1 hour) and you can try Georgian-style lobio.

Don’t forget that as soon as the red beans are cooked in the slow cooker, you need to chop fresh herbs (we prepared parsley and cilantro) and sprinkle on top ready dish. You can decorate red beans with chopped walnuts. That's it, you can invite your family or friends to a tasting of Georgian dishes. Bon appetit!

Red bean soup in a slow cooker

Have you already tried making red bean soup in a slow cooker? If not, we advise you to immediately start preparing a delicious dish. After all, in a multicooker the soup will turn out very tasty, it will not “run away” or spill, so you can put all the ingredients and calmly go about your business, the cooking process will be under the control of a little assistant - the multicooker.

What you need to buy to prepare the dish:

• red beans – 1 cup;
• carrots and onions – 1 pc.;
• vegetable oil – 2 tbsp;
• potatoes – 5 pcs.;
• beef broth – 1.5 l;
• Bay leaf, savory, salt and ground black pepper - to taste;
• sour cream, rye bread and herbs - for serving.

How to make red bean soup in a slow cooker:

1. Beans contain a lot of vitamin E, which is very necessary for every person. It is noteworthy that when cooking beans, all harmful substances are destroyed during heat treatment, and only useful ones remain. Very important pre-soaking product to wash out insoluble components and speed up the cooking process of beans. We need to soak 1 cup of red beans in a deep bowl for 8 hours. It is best to leave the beans overnight. In the morning you will see that the beans have tripled in volume and the water has turned pink. You need to drain it, rinse the beans and you can start preparing the dish.
2. You need to peel the onions and carrots, chop the onions into half rings, and cut the carrots into cubes.
3. Pour 2 spoons into the working bowl of the device olive oil, set the “Frying” program and when the oil is hot, add the chopped vegetables. We need to fry the onions and carrots until half cooked.
4. Place the beans in the multicooker bowl and pour out the broth (if there is none, you can add plain water).
5. Tip: don’t try to add double the amount of beans; 1 cup for a family of 4 people will be enough.
6. Immediately you need to add spices: savory and ground black pepper. Just savory is very the right spice, as it prevents the formation of gases in the intestines. Now you know the secret of cooking beans and you can safely eat even a double portion of cooked red beans in a slow cooker.
7. You also need to add salt and any spices. That’s all, close the multicooker lid, set the “Stewing” program, cooking time – 1 hour.
8. We don’t relax and immediately start preparing the last ingredient - you need to peel the potatoes, wash them and cut them into cubes. Open the lid of the appliance and add the potatoes.
9. After 1 hour, when the program ends, you need to open the lid and add a bay leaf, and then extend the cooking time for red bean soup in the slow cooker for another 10 minutes. This is quite enough for the red bean soup in the slow cooker to be ready.
10. You can speed up the process of preparing the first dish if you use the “Pressure Cooker” function; in this case, you will only need 30 minutes to cook red beans in a slow cooker.

Red bean soup, prepared in a slow cooker, needs to be poured into bowls, put a spoonful of sour cream, a little chopped fresh herbs and cubes in each bowl. rye bread. Help yourself!

Red beans in a slow cooker. Video