Beans in a slow cooker are a hearty dinner with benefits and impeccable taste. Stew beans in a slow cooker

This dish came to us from Georgian cuisine. There are approximately 30 varieties of lobio recipes. Here we will prepare the simplest and fastest option, which is suitable both as an independent dish and as a main dish. A spicy, spicy, aromatic, hearty dish will appeal especially to lovers of oriental and ethnic cuisines. Thanks to the multicooker it is very easy to prepare.

Ingredients:

red beans – 4 multi-cups;
onion – 1 piece;
garlic – 6 cloves;
green cilantro – 70 grams;
salt, pepper, seasoning (for example, khmeli-suneli), sugar - to taste;
tomato paste – 100 grams;
vegetable oil – 1 tablespoon.

Cooking

Before preparing the dish, it is advisable to soak the beans for 4 hours, or even better - overnight. This is necessary so that it takes as little time as possible to prepare the lobio.

Wash and peel the onions, herbs, and garlic well. Cut the onion into small pieces, garlic into large pieces, and cilantro into medium pieces. Place the garlic and cilantro in a separate bowl; they will only be needed at the end of cooking.

Pour a spoonful of vegetable oil into the multicooker bowl and fry the onion until golden brown. After cooking, transfer it to a separate bowl. Place the soaked beans in a multicooker pan and add water so that it covers the beans by about one finger. Close the lid and turn on the “Extinguishing” mode for 1.5 hours. After the time is up, open the lid and add cilantro with garlic, fried onions, and tomato paste to the beans. Salt, pepper, add suneli hops to taste, sprinkle with a little sugar (about a teaspoon).

After this, mix everything thoroughly with a plastic spatula. Close the lid again and put it in the “Extinguishing” mode for another hour or an hour and a half. After the time has elapsed, check the readiness of the beans and the taste of the dish. The beans should be cooked, not hard.

If everything is ready, you can serve the dish. You can decorate the lobio with walnut crumbs.

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

Beans can be eaten on their own or in soups, vegetable stews 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.

Soak the beans in plenty of 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 this case, beans are cooked 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 this is an indispensable product for vegetarians to get their daily protein requirement, or simply for people who are fasting.

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 a delicious dish of 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 on a 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 the tomatoes to the fried onions and carrots, and while the slow cooker is cooking them, let’s get to 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. The result is a lean 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 filled with warm water and left 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 into 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 the vegetable oil in a multicooker saucepan, turning on the “Frying” program, add spices, followed by finely chopped onions.

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

After another two or three minutes, I add the 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 fleshy, 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 consumed as an independent dish, or 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, you can add various fresh vegetables and thin noodles to your homemade soup.

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. Cut into 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 peppers and tomato pieces.

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, and 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, pepper.

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 properly cooking beans in a slow cooker is to soak 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 for cooking.

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 wouldn’t overcook, because I need this product for salads. If you need puree, add salt at the end of cooking. Turn on the “Quenching” mode for 1.5 hours.

Beans are a very valuable product in nutritional terms, which even during heat treatment retains its beneficial properties. It is rich in proteins, starch, carbohydrates and other components necessary for human health. Beans in a slow cooker are not only tasty, but also a very healthy food. Any housewife can easily prepare it.

Beans in a slow cooker. Recipe

You will need 250 g of beans, a little salt and two glasses of ordinary drinking water. It is advisable to pre-soak the legumes overnight. So, how to cook beans in a slow cooker? Pour two glasses of water into the bowl of the device, add salt and legumes. The food must be cooked in the “Stew” mode for about thirty minutes. Bon appetit!

Beans in a slow cooker with meat

Required ingredients: 400 g pork, four multi-glasses of water, 150 g onions and the same amount of carrots, 200 g tomatoes (or two spoons of pasta). You will also need three multi-cups of white beans. Soak beans in cool water overnight. Cut the meat into small pieces. Chop the peeled onion and grate the carrots using a grater. Fry the meat in the “Baking” mode for no more than twenty minutes. Add pepper and salt. When frying pork, the lid of the device does not need to be closed. Add carrots and onions to the bowl. Mix everything. Stew the vegetables and meat using the same mode for another ten minutes. Grind the tomatoes with a blender and place them in a multicooker bowl. Simmer for another ten minutes. Then add a few bay leaves and spices. Pour in the amount of water required for cooking and mix everything well. Close the lid and set the “Extinguishing” mode for forty minutes. Bon appetit!

Lobio in a slow cooker

Required products: 150 g of onions, 400 g of beans, salt, one liter of drinking water, 100 g of vegetable oil, canned tomatoes (400 g), four cloves of garlic, a mixture of peppers, a bunch of herbs and crushed walnuts. Before you start cooking beans in a slow cooker, they should be soaked for 5-6 hours. Finely chop the onion, and then lightly fry it in the “Baking” mode in oil. Then transfer it to a plate. Place the beans in the multicooker bowl and fill it with water. It is best to cook in the “Your choice” mode at a temperature of 105 degrees and pressure 3 for at least an hour (or “Stew” - 120 minutes). After the device beeps, turn off the multicooker and carefully release the steam pressure. Add tomatoes to the beans and turn on the “Fry” mode for 10 minutes to evaporate excess liquid. Add pepper and a little salt. Remove half the beans from the bowl and mash with a pusher. Add finely chopped garlic, nuts and onions. Don't forget about greens. Mix everything and put it back into the slow cooker. Close the lid and cook the food for another 10 minutes (“Stew” mode). Then mix everything well and serve.

Beans with vegetables

Ingredients: frozen mix (corn, peppers, zucchini), milk, curry, herbs, hard cheese. And don't forget about the main product - legumes. How to cook beans in a slow cooker? In the evening, soak the beans in water. Thaw the vegetables. Mix curry with milk. Place all ingredients in a bowl. Pour milk over vegetables. Turn on the “Bake” mode for forty minutes. Before serving, the dish can be decorated with grated cheese and fresh herbs. Bon appetit!

Beans have long been used by housewives to prepare various delicious dishes. This product has always been inexpensive, but the benefits from it are truly priceless. Everyone knows that beans contain a large amount of protein, but in addition, they are rich in vitamins and amino acids. This representative of legumes is recommended to anyone who wants to lose a few extra pounds, or improve their health after an illness. Beans are especially useful for people with diabetes and intestinal diseases.

Making delicious beans in a slow cooker couldn’t be easier. If it is presented in dry form, then before boiling it is soaked for several hours in cool water. This allows the bean seeds to swell and reach softness faster during the heat treatment process. Green or canned beans should not be processed in this way; they can be added to any dish once.

Soups (including borscht), side dishes and main courses, hot salads and unusual snacks are prepared with beans in a slow cooker. It goes well with any meat products, mushrooms, vegetables, sauces and spices. At the same time, some ingredients taste better with white beans, others with red beans.

Beans are served both hot and cold, depending on the recipe. You can complement the bean dish with fresh sour cream and herbs.

By stewing beans and chicken in a slow cooker, you can easily get a tasty and satisfying dish for the whole family. Instead of tomato paste, you can use tomato juice. The meat does not have to be taken as fillet; wings or thighs are perfect. The seasoning should be selected to your taste, however, it is better to avoid too hot spices.

Ingredients:

800 g chicken;
1 cup white beans;
3 cloves of garlic;
1 onion;
1 tsp. chicken seasonings;
2 tbsp. l. tomato paste;
1 tbsp. l. vegetable oil;
2 sprigs of basil;
Salt pepper.

Cooking method:

Soak the beans overnight, then transfer to the multicooker bowl and add water.
Cook the faole for 1 hour in the “Porridge” mode under a closed lid.
Cut the chicken into portions, chop the onion and garlic with a knife.
After the multicooker signal, place the beans in a colander and leave to drain.
Pour a little vegetable oil into a saucepan and sauté the onion and garlic in the “Fry” mode.
When the vegetables become translucent, add the chicken pieces and sprinkle with seasoning, pepper and salt.
Stir the contents of the multicooker and continue frying in the same mode for another 7 minutes.
Add beans to the remaining ingredients and pour tomato paste diluted in water into the bowl.
Turn on the “Stew” mode for 1 hour and cook the dish with the lid closed.
5 minutes before the beans are ready, add chopped basil and, if necessary, a little more salt.

Interesting from the network

The beauty of this soup is not only its taste, but also its speed of preparation. None of the ingredients need to be fried or boiled separately; just put everything in a multicooker saucepan and select the desired program. In this case, the dish can be left completely unattended, minding your own business. Instead of “Stewing,” you can use the “Soup” mode, if it is provided in the multicooker menu.

Ingredients:

300 g beef;
1 cup beans;
4 potatoes;
1 carrot;
1 onion;
Bay leaf;
Salt pepper.

Cooking method:

Peel the vegetables, cut the potatoes into cubes, onions into half rings, grate the carrots.
Rinse the meat under running water, remove films and chop into small pieces.
Place vegetables, meat and beans into the multicooker bowl, add salt and pepper to taste.
Throw two bay leaves into the rest of the ingredients and fill everything with water.
Close the multicooker roof and turn on the “Stew” mode for 2 hours.

Green beans with vegetables will be an excellent side dish for meat and fish dishes, or just a light dinner for those on a diet. To vary the recipe, you can use a new dressing each time, replacing the soy sauce with balsamic vinegar or concentrated broth. If desired, you can add hot pepper to the recipe.

Ingredients:

1 kg frozen green beans;
2 bell peppers;
150 g leeks;
2 cloves of garlic;
1 tsp. Sahara;
50 ml olive oil;
1 tbsp. l. soy sauce;
Salt pepper.

Cooking method:

Rinse the green beans under warm water and let them dry a little.
Finely chop the onion, pass the garlic through a press, place it in a multicooker bowl, greased with oil.
Fry vegetables in the “Fry” mode for 5 minutes, stirring often.
Cut the bell pepper into small cubes and add to the saucepan.
Place beans and sugar there, salt and pepper to taste.
Continue frying the vegetables in the same mode until the skin of the beans wrinkles.
Pour soy sauce over the beans, close the multicooker lid and cook the dish for another 15 minutes in the “Stew” mode.

This dish requires very few ingredients, but that doesn't make it any less nutritious. The combination of beans and meat will allow you to stock up on the necessary amount of protein for the whole day. The food will take quite a long time to prepare, but you won’t need to keep an eye on it, regardless of the multicooker model.

Ingredients:

300 g meat;
2 cups beans;
2 tbsp. l. tomato paste;
2 ½ glasses of water;
2 tbsp. l. sour cream;
3 cloves of garlic;
Salt pepper.

Cooking method:

Soak the beans in water for several hours, then rinse and dry.
Cut the meat into medium-sized cubes and heat the vegetable oil in a slow cooker.
Place the meat in a bowl and fry in the “Baking” mode until white.
Add beans and fill everything with the specified amount of water.
Cook the dish for 1 hour in the “Stew” mode, then season with tomato paste and sour cream, salt and pepper to taste.
Pass the garlic through a press and pour into the bowl, mix everything again.
Add another 15 minutes on the timer and finish cooking the beans without changing the mode.

Traditional Ukrainian borscht is always prepared with the addition of beans, and it is this that receives the most positive feedback during tasting. A slow cooker allows you to slightly reduce the time required to prepare such a first course. Using canned beans will also make things easier. If it contains a sauce with a pronounced taste, it is better to rinse the product first.

Ingredients:

300 g pork;
300 g cabbage;
500 g potatoes;
1 carrot;
1 onion;
2 tbsp. l. tomato paste;
2 tbsp. l. vegetable oil;
2 cloves of garlic;
½ can of canned beans;
½ tbsp. l. salt;
½ tsp. black pepper;
1 beet;
¼ tsp. allspice;
2 liters of water.

Cooking method:

Wash the pork, cut off the membranes, cut the meat into cubes.
Turn the multicooker into the “Frying” mode and grease with vegetable oil.
Fry the meat for 6 minutes, stirring occasionally with a spatula.
Chop the onion and carrots, add to the slow cooker and fry for another 4 minutes.
Chop the cabbage, cut the potatoes into cubes, pass the garlic through a press.
Place a layer of potatoes on top of the meat, then layers of cabbage and beans.
Place tomato paste, black and allspice, garlic and salt into a slow cooker.
Pre-boil the water and pour it into the multicooker saucepan.
Peel the beets, cut into 4 parts and place in a container for steaming dishes.
Place the attachment in its designated place and cook the borscht in the “Soup” mode for 45 minutes.
Finely chop the beets and add to the borscht, cook for another 15 minutes in the same mode.

Despite the vegetarian composition, this dish can feed even the hungriest household members. It is surprisingly filling and tasty, although many may find it heavy. That is why it is not recommended to offer it to children, but adults will definitely be satisfied with such a new product in their diet.

Ingredients:

500 g beans;
500 g mushrooms;
2 onions;
2 carrots;
2 tbsp. l. tomato paste;
4 peas of allspice;
2 bay leaves;
½ tbsp. l. salt;
2 tbsp. l. vegetable oil.

Cooking method:

Soak the beans, drain the water after 3-4 hours, and transfer to a slow cooker.
Pour clean water over the beans so that it covers the beans by 4-5 cm.
Turn on the “Cooking” mode for 1 hour 30 minutes, then pour the broth into a cup (about 250 ml is needed).
Also remove the beans from the saucepan and set aside for now, rinse the bowl itself and wipe well with a towel.
Cut the mushrooms into slices or quarters, onions into cubes, grate the carrots.
Grease the multicooker bowl with vegetable oil and turn on the “Baking” mode.
Fry the onion for 5 minutes, then add the mushrooms and fry for another 10 minutes.
Add carrots, mix all ingredients and continue cooking for 10 minutes.
Dilute the tomato paste in the broth left over from the beans and pour the resulting liquid over the mushrooms and vegetables.
Add beans, bay leaf, salt and pepper, stir the contents of the multicooker.
Cook the dish in the “Stew” mode for 15 minutes.

Now you know how to cook beans in a slow cooker according to a recipe with a photo. Bon appetit!

Beans in a slow cooker are a dish that the whole family will definitely enjoy, and will open a new page in cooking for housewives. Various combinations of products will allow you to prepare interesting, tasty and healthy dishes every day. Beginning housewives, in addition to the recipes themselves, will find the following valuable recommendations useful on how to cook beans in a slow cooker with minimal time and effort:
Before cooking, dry beans must be soaked in water for a long time (from 3 to 12 hours). To save time, it is better to carry out this procedure in advance.

You can boil beans in a slow cooker in any mode with low boiling. In various models (Polaris, Redmond, Panasonic, etc.) this can be “Porridge”, “Vegetables”, “Rice”, “Multi-cook”, “Cooking” or, in extreme cases, “Stewing”.

You need to add plenty of water for bean soup, since beans absorb a lot of liquid. The thickness of the stew should also be adjusted based on this fact.

To make the beans boil better, it is recommended to add salt to the dish at the very end.

Beans are a valuable food product rich in protein. It can be eaten as a side dish to a main dish (for example, meat or fish) or as an independent snack. And legumes can also be added to soup, salad and any other dishes - haute cuisine specialists and gourmets even manage to prepare desserts from it.

This product is indispensable during fasting or for those people who do not eat animal products. It will help replenish the missing supply of protein in the human body.

However, beans are a rather rare dish in the Russian diet. It's all about the length of time it takes to prepare. Modern technological devices, namely multicookers, will help speed up this process.

Read about how exactly to cook legumes in a slow cooker, as well as useful tips and cooking subtleties.

Beneficial features

The protein content of beans reaches the same level as meat or fish. In addition, this type of legume contains acids, B vitamins, as well as vitamin C and fiber.

And it also contains various useful microelements: iron, sulfur, zinc, chlorine, calcium, magnesium, potassium and many others. There is a striking difference in the calorie content of different types of beans. So, for 100 grams of white there are 102 kilocalories. And for red, this figure is 292 kilocalories.

How to cook it correctly?

One of the easiest ways to prepare this type of legume is to boil it in a slow cooker.

To prepare we will need:

1 cup beans;
5 glasses of purified water;
salt.

Cooking procedure.

As you know, you cannot cook raw beans right away - first you need to soak them in cool, purified water (pour enough water to cover the beans).
Soaking time – 8-9 hours (you can soak the beans overnight).
After the soaking time has expired, the water should be drained.
Place the soaked beans in the multicooker container, and then fill it with fresh purified water. At the same time, add salt to taste to the dish.
Cooking should be done on the “Stew” mode. The cooking process will take about 1-1.5 hours.
The readiness of legumes can be determined by their structure and taste (at a minimum, they should be soft). In general, the multicooker’s sound signal will inform you about the end of the cooking process.

Everything is ready to eat. Bon appetit!

If you start cooking unsoaked beans, the cooking process can take about 4 hours. You won’t be able to cook a tasty dish quickly without soaking. But there is also a significant loss of taste.

Recipes

If you do not want to eat beans as a side dish, but want to turn them into an independent dish, then the recipes presented below will be useful to you.

Recipe No. 1. Beans with vegetables

To prepare you will need:

1 cup beans;
carrots – 3 pieces;
onion – 1 piece;
bell pepper – 1 piece;
tomatoes – 5 pieces;
basil, parsley, dill (or any other herbs to taste);
salt and pepper;
olive oil (or any other vegetable oil).

First you need to soak the beans and cook them in a slow cooker (this process is described above).

While the legumes are boiling, you should peel and cut the vegetables (carrots, onions, bell peppers, tomatoes). The type of cutting – cubes, strips, rings, half rings and more – we choose according to our wishes.

After the beans are ready, remove them from the multicooker and transfer them to a pre-washed and dried container.

In a multicooker bowl, fry the onions and carrots in olive oil. Then add the remaining vegetables there. After the vegetables are half cooked, add cooked legumes to the mixture. Salt and pepper everything, bring to readiness.

Place the dish in portions on plates, sprinkle with herbs and start eating.

Recipe No. 2. Indian style beans

For preparation you will need the following ingredients:

400 grams of beans;
onions – 2 pieces;
any vegetable oil;
oriental seasoning “Curry”;
salt.

The beans should be soaked and cooked in a slow cooker (the method is described above). We take out the finished legumes and put them in a separate container, set it aside for a while.

Cut the onion into half rings and fry it in vegetable oil in a multicooker bowl. When the onion is ready, put it in a separate bowl, add salt and curry seasoning there. Mix.

After this, add this dressing to the prepared beans and mix thoroughly.

An excellent addition to this dish would be Indian flatbread or pita bread.

Cooking beans is a simple but lengthy process. To make your task easier, you should use the recommendations and advice of professionals.

Size directly affects the increase in the volume of legumes during cooking (the larger the beans, the more boiled they are). White and black beans boil best, but red beans hardly increase in size.
Experts advise fans of this type of legume to freeze young beans in the freezer for the winter. Thus, you will provide yourself with a delicious side dish at any time of the year.
The soup should be made from small beans, and it is better to add larger beans to the salad.

As you can see, cooking beans in a slow cooker is not a difficult task. By properly preparing these legumes, you can provide your family with a delicious dinner or lunch.

It will be possible to please everyone: both vegetarians and religious people during Lent.

Try introducing legumes into your menu and you won't regret it. Experiment! Bon appetit!

To learn how to cook the Georgian dish “Lobio” in a slow cooker, watch the following video.