Red beans with cabbage. Stewed cabbage and beans recipe with step-by-step photos

And although Lent has almost come to an end and it’s time to prepare for Easter, this dish is still suitable for a regular weekday lunch. Red beans will saturate your body with protein, and you will never feel hungry like after eating just vegetables. Well, in addition to fasting, there are also various diets and proper nutrition. So, stewed cabbage with beans is perfect for such cases, but naturally, for a diet you need to prepare this dish without tomato paste at all. The recipe is not suitable for the Dukan diet, since beans are not included in the diet.
It turns out incredibly tasty if you do not take canned red beans for stewing with cabbage, but boil dry ones. If you only have canned food in your kitchen, then you need to rinse it before cooking.
Ingredients:

Dry red beans - 1 cup;
White cabbage - 1/2 large head;
Tomato paste - 4 tbsp. l.;
Vegetable oil - 4 tbsp. l.;
Bay leaf - 2 pcs.;
Peppercorns - 7 pcs.;
Salt - 1/2 tbsp. l.;
Carrot - 1 pc. medium size;
Onion - 1 pc. large.
Granulated sugar - 1/2 tbsp. l.

Cabbage stewed with beans in tomato sauce recipe, how to cook

1. If you plan to use dry beans in cooking, then this is very good and much healthier than canned food. But the beans must first be boiled until tender in unsalted water. This will take you about 2 hours. Try not to overcook the legumes, otherwise they will be mushy in the dish. Once ready, rinse the beans under running water. In the same way, if there is no dry and you will use canned beans, then it also needs to be washed.

3. As in preparing any soup, in this recipe you must prepare the frying. But not separately, and not at the end, as is traditionally done. In this Lenten dish We first peel the onions and carrots and chop them. Grind the carrots on a coarse grater, and chop the onion into strips. It is advisable that the onion and cabbage slices do not differ from each other in the finished dish, then the stewed cabbage with beans will be ideal.

4. Take a deep saucepan or frying pan and simmer the onion and carrots in vegetable oil for about 5 minutes.

5. Meanwhile, finely chop the cabbage. This can be done using special knife or shredders. You can even mash the slices a little before putting them in the pan so that the cabbage releases some of its juice.

6. Place in a saucepan to stewed vegetables shredded cabbage, salt and bay leaf. At this time, you can add peppercorns. Cover with a lid and simmer the vegetables over low heat for another 7 minutes so that the cabbage releases its juice.

7. Connect tomato paste with 50 grams boiled water and sugar. Stir tomato sauce until the sugar dissolves and immediately add it to the cabbage.

8. Now you need to simmer the cabbage with the tomato and vegetables without adding beans for another 20 minutes. All this time, you need to stir the dish periodically with a wooden spatula and check that the liquid does not evaporate. If all that liquid evaporates, then you will need to add a little boiling water from the kettle.

9. After 20 minutes, add to the cabbage boiled beans, stir and simmer again until done under the lid.
This is about another 20 minutes, although the result depends on the type of vegetable. You need to try and be sure to check the moisture.

Remember that if stewed cabbage with beans is prepared for a diet, then tomato sauce and beans cannot always be used. This dish can truly be enjoyed during Lent.

On the eve of the holiday Happy Easter I decided to post another simple one Lenten recipe. This is stewed white cabbage with tomato paste and beans. Thanks to legume dish It turns out especially tasty and satisfying. I hope you will also like this recipe, and you will often cook it not only during Lent, but also as a side dish to the main dish.

Advice! If you want to add sourness to the dish, add a spoon apple cider vinegar or spray everything lemon juice at the end of cooking.

Ingredients:

beans 200 g

white cabbage 600 g

onion 1 pc.

refined vegetable oil 2 tbsp. l.

tomato paste 2 tbsp. l.

small bunch of fresh dill

granulated sugar 1 tsp.

salt to taste

black ground pepper 0.5 tsp.

Number of servings: 6 Cooking time: 60 minutes

Calorie content of the recipe
"Stewed cabbage with beans" per 100 g

Calorie content

Carbohydrates

Please note low calorie content. The dish is quite filling even with such a small energy value(less than 100 kcal per 100 g). The recipe is budget and simple, but very tasty and interesting. Therefore, I invite you to the kitchen to try it soon!

Cooking recipe

Step 1: Cook the beans

Any type of bean will work for this recipe, so use whatever beans you have on hand. To speed up the cooking process, you can pre-soak it in cold water overnight or at least a few hours before cooking. I use a different cooking method. Wash the beans thoroughly, pour them into a saucepan and pour cold water. When the water boils, pour it out of the pan. Fill the ingredients with cold water again and add vegetable oil at the rate of 1 tablespoon per glass of beans. Let's cook the beans over low heat until soft. In just 30-40 minutes they will be completely ready.

Step 2: Chop the onion and fry in vegetable oil

Meanwhile, prepare the vegetables. Peel a large onion, wash it and cut it into cubes. IN large frying pan or pour vegetable oil into a saucepan and pour chopped onions into it.

Fry it over medium heat until soft, stirring the ingredients occasionally with a spatula.

Step 3: Add cabbage and simmer until soft

WITH white cabbage remove the top damaged and contaminated leaves. Trim the stalk and cut the head of cabbage into large pieces. Chop the vegetables into thin strips using a knife or a special shredder.

When the onion is fried and becomes transparent, pour the chopped cabbage into the pan.

Stirring, fry the ingredients together until the vegetables are ready. If necessary, you can add a little more vegetable oil to prevent the ingredients from burning.

Who loves cabbage as much as I do? As a child, I had no interest in such dishes, but with age, tastes change and now not a week goes by without me making stewed cabbage.

I know that some people stew cabbage with sour cream or cream. I admit, I have never tried this option. But I always stew cabbage and tomatoes. So today I prepared this dish with beans.

Stewed cabbage recipe with photo

Ingredients:

1/3 large head of cabbage
2 large carrots
2 tbsp. l. concentrated tomato paste
bay leaf – 2 pcs.
40 ml sunflower oil
250 ml water
incomplete art. l. salt
a pinch of ground pepper
1 cup canned (or boiled) beans

Finely chop the cabbage, grate the carrots coarse grater.

Heat a large frying pan or wok. Maybe a fryer. Add sunflower oil and bay leaf, then put cabbage and carrots in a frying pan.

Fry vegetables on high fire, often interfering. The cabbage should become soft.

Let's prepare tomato paste. To do this, dilute 2 tablespoons of paste in 250 ml of drinking water.

Add liquid to the pan, reduce heat to low and continue simmering.

Salt and pepper the finished cabbage. Add beans and cook covered for another 3 minutes.

This dish is completely self-sufficient and does not require any addition (except for a piece of bread). If you still really want to complement the cabbage with something, then choose boiled pork or chicken; sausages or smoked sausages. Well, are your mouth watering already?

Stewed cabbage, including lean cabbage, even on its own is very nutritious and tasty. And adding beans to it makes ready dish It’s even more satisfying and makes it easy to do without meat. For those who are concerned about creating a competent and complete menu for the days of Lent, this is simply a great find. In this case, it is advisable to use raw beans, but if there is absolutely no time for subsequent boiling, then you can also use canned ones from a jar. Need to be based on classic recipe stewed cabbage - with tomato paste, onions, carrots and vegetable oil. The main thing is to boil the beans until tender, so that they are quite soft in the dish, but do not fall apart.

Ingredients:

white cabbage – 650 g;
white beans – 250 g;
tomato paste or ketchup – 1-2 tbsp. spoons;
red onion – 1 pc.;
fresh carrots – 1 pc.;
vegetable oil – 2-3 tbsp. spoons;
black pepper and salt - to taste;
greens for serving.

Preparation. Wash the beans and pour them a large number water. Place on the fire, and after boiling add a little salt. Boil until full readiness. To make this happen faster, you can soak it in cold water for about 5-6 hours the day before. Then it will cook in literally half an hour. If you put it to cook immediately, without pre-soaking, then you will have to keep it on the fire for three hours or even more.

Remove the finished beans from the water in which they were boiled and set aside for a while.

Note: It is very important not to overcook the beans, as in this case they may lose their shape during further cooking.

Peel and chop the onion and carrots, and it is more convenient to simply chop the onion finely with a knife, but the carrots can either be grated on a coarse grater or cut into thin strips. Fry vegetables in a small amount of vegetable oil.

Finely chop the cabbage and add it to the fried vegetables, adding a little more vegetable oil if necessary. Simmer over medium heat and under closed lid until soft, about 30 minutes.

Transfer the beans, strained from the liquid, to the stewing cabbage, not forgetting the tomato paste.

Mix the vegetables thoroughly, add salt and black pepper to taste and simmer everything together for about 7-10 minutes, stirring occasionally.

Before serving, thoroughly stir the stewed cabbage with beans again and sprinkle the dish with fresh herbs.

Don’t worry if your family doesn’t eat all the cabbage at once and you have to put it in the refrigerator overnight – it will be even tastier the next day.

Beans – 200 gr.
Cabbage – ¼ medium cabbage
Onions – 150 gr.
Carrots – 150 gr.
Tomato paste – 2 tablespoons
Salt, ground black pepper - to taste
Vegetable oil (for frying)

Recipe for stewed cabbage and beans

First of all, let's decide on the beans. To prepare this recipe, you can use any of it: red, white, large or small. We all know that beans must be soaked in water for 4-6 hours before cooking. I usually leave the beans like this overnight. Boil the soaked beans until tender, according to the instructions on the package. In a pinch, you can use canned beans in the recipe.

After we have dealt with the beans, we move on to the next stage of preparation, cutting the vegetables. Removing the husks onions and chop it finely. Shred the cabbage into small strips, and grate the peeled carrots on a coarse grater.

Place the prepared vegetables in a frying pan with vegetable oil, pour in 1/3 cup of water, cover with a lid and place on the hottest slow fire. Simmer until half cooked. This process will take you about 20 minutes. Afterwards, add tomato paste, salt, and ground black pepper to the vegetables.

Add boiled vegetables to the pan.

Mix everything well. Continue under the lid until cooked over low heat for 15-20 minutes. If necessary, you can add a little water to prevent the cabbage from burning. At the same time, vegetables should not float in the pan.

Lean cabbage and beans are ready! Eat cooked cabbage this recipe Can be served both cold and hot.

Bon appetit!