Bean stew is a rudimentary dish. Inexperienced housewives can easily cope with its preparation. It won't take too much time, you can do it in 30 minutes. The dish, despite its simplicity, is quite tasty and elegant.
It is necessary
- - black pepper - 1/2 tsp;
- - salt - 1 tsp;
- - beans - 2 cans of 400 g each;
- - carrots - 1 pc;
- - garlic - 4 cloves;
- - bulbs - 300 g;
- - pork or beef pulp - 500 g.
Instructions
Step 1
Chop the garlic and onion finely. Grate the carrots on a medium grater. Heat vegetable oil in a skillet, add vegetables and sauté, stirring occasionally, until the onions are translucent.
Step 2
Chop the meat finely, try to cut into pieces that are similar in size to beans. In other words, you should get cubes with a side of 1, 5 centimeters.
Step 3
Raise heat to high and add meat. Fry, stirring occasionally, until a light crust forms.
Step 4
Reduce heat to low, pour in a little boiling water and simmer until tender, covered. Add boiling water as needed if too much liquid evaporates.
Step 5
After the start of braising, after about 15 minutes, pepper and salt the meat to taste. When the meat is cooked, turn the heat up and place the canned beans in the skillet. If there is little liquid in the jars, then put it as it is, if there is a lot, then drain half of it better.
Step 6
Add a tablespoon of tomato sauce. Bring the mass to a boil, turn off the heat and cover the pan with a lid. Darken the bean stew for 2 minutes. Sprinkle with chopped herbs before serving. Use cold milk or kefir as a drink.
