In contact with

Classmates

Products

500 g turkey thigh fillet
400 g dry black eye beans
2 medium sized onions
1 celery stalk
200 g small tomatoes
3-4 tbsp vegetable oil for frying
1-2 tsp olive oil
Salt, sugar
Black peppercorns and ground
Bay leaf, cloves
Rosemary, cumin, hot dry pepper

Cooking method

Soak the beans for several hours, or preferably overnight, in plenty of cold water.
1. Drain the water in which the beans were soaked. Pour hot water over the beans so that the beans are covered by 4-5 cm. Place a peeled onion on the beans, into which stick 3-4 cloves, bay leaves, and black peppercorns. Bring to a boil and cook for 15-20 minutes over high heat and about 40 minutes on low, covering the pan with a lid.
2. Cut the meat into small cubes. Season the meat with salt, ground black pepper, hot pepper, cumin and rosemary.
3. Heat vegetable oil in a large saucepan and fry the meat until golden brown.
4. Reduce heat to medium, add finely chopped onion, fry until lightly browned, then add medium-sized carrots and celery. When the vegetables become soft, pour white wine into the saucepan, bring to a boil and add hot water so that it covers the meat and vegetables by about 2 cm. Close the saucepan with a lid and leave the meat to simmer for 30 minutes.
5. In a small bowl, mix olive oil, salt and pepper, add dry rosemary and a pinch of sugar. Cut the tomatoes in half and pour a little seasoned oil on each half. Bake in an oven heated to 160 C for 15 minutes.
6. Place the finished beans in a saucepan with meat, stir, add salt if necessary and leave covered over low heat for 5-7 minutes.
7. Divide the stew among plates and place several halves of baked tomatoes on each plate.
8. Serve the stew with garlic croutons and crispy salad.

Calories: Not specified
Cooking time: Not indicated

Recipes for vegetable stew are especially relevant in the summer, when there are already young vegetables: potatoes, zucchini, green beans and carrots. Add onions, a little lean meat, a lot of herbs and get a tasty, light and healthy dish of vegetables and meat. You can also prepare a similar stew with the addition of mushrooms -. It is not at all necessary to serve it hot; vegetable stew in hot weather tastes better cold, fresh from the refrigerator, or slightly warmed up. You can season it with sour cream, tomato sauce, add tomatoes in their own juice or fresh tomatoes.
When choosing green beans for stew, pay attention to the maturity of the pods. It is very easy to define it. Take the pod and break it into two or three pieces. If it breaks easily, with a crunch, and there are no dense “threads” trailing behind the piece, then the beans are of milk maturity, they are the most tender and tasty, from which you can prepare salads, stews, add them to soups, and store them for the winter. If the bean pod is wilted or dense, breaks with difficulty and hard fibers remain on the break, the beans are overripe, the pods will take a long time to cook and will remain fibrous.
So, vegetable stew with meat - a recipe with a photo - at your service!

Ingredients:
- young potatoes - 500-600 gr;
- zucchini – 1 piece;
- carrots - 1 pc;
- onions – 2-3 pcs;
- green beans - 300 gr;
- lean pork – 300 g;
- tomato sauce or chopped tomatoes - 4 tbsp. spoons;
- garlic – 2 cloves;
- vegetable oil – 4 tbsp. spoons;
- salt - to taste;
- ground black pepper - 0.5-1 teaspoon (to taste);
- water or broth - 2 cups;
- celery greens, cilantro, parsley - in a small bunch.

Recipe with photo step by step:

Trim the fat off the pork, leaving the meat almost lean. Cut into small cubes or strips.

You don’t need to peel young carrots, just rub them with a hard washcloth or lightly scrape them with a knife. Cut into semicircles, chop the garlic into small cubes, cut the onion as desired: half rings, strips or cubes.

Heat oil in a deep frying pan or cauldron. Fry the meat over high heat until golden brown. Add the onion and garlic, mix and continue frying over low heat until the onion is transparent.

Remove a thin layer of skin from the zucchini or do not peel it if it is very thin and tender. Do not remove the seeds - in young vegetables they are completely invisible and cannot be felt in the finished dish. Wash the green beans, cut off the ends and spouts. Break the pods or cut them into pieces 3-4 cm long.

Peel the potatoes in the same way as carrots: scrape them with a knife or rub them with a rough sponge. Cut into medium sized pieces.

Add ground black pepper to the fried meat with onions and garlic and add carrots. Simmer for two minutes until the carrots are saturated with oil.

Add potatoes, preferably in portions, so that the pieces are evenly soaked in oil. Stir, keep on medium heat for one or two minutes and add the next portion.

Once all the potatoes have been added, add the zucchini and green beans to the pan. If you are preparing this dish out of season, you can use.

Pour in water or broth, almost covering the vegetables. Add salt. Bring to a boil and simmer over low heat for 15-20 minutes until the vegetables are fully cooked.

At the very end of cooking, when the vegetables have absorbed all the liquid, add tomato sauce or chopped tomatoes, tomatoes in their own juice. Stir, pour in a little liquid, bring to the desired thickness and let simmer for a few minutes. After turning off, add finely chopped herbs, leave to absorb the flavor for about ten minutes or cool to room temperature.

Vegetable stew is good served with a light salad of juicy vegetables: cabbage with cucumbers and herbs, tomatoes, bell peppers. It would also go well with this stew. Bon appetit!

stew with beans and meat rich in vitamins and minerals such as: vitamin A - 53.1%, beta-carotene - 57.3%, vitamin B1 - 13.3%, vitamin B5 - 12.3%, vitamin B6 - 22.1%, vitamin K - 21.3%, vitamin PP - 17.9%, potassium - 22.2%, silicon - 89.4%, magnesium - 13.1%, phosphorus - 25.5%, chlorine - 23%, iron - 14.3%, cobalt - 76.4%, manganese - 23.7%, copper - 21.1%, molybdenum - 19.8%, selenium - 13.9%

Benefits of stew with beans and meat

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is provitamin A and has antioxidant properties. 6 micrograms of beta-carotene is equivalent to 1 microgram of vitamin A.
• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time, a reduced content of prothrombin in the blood.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.

You can see a complete guide to the most useful products in the appendix.

When the cold weather sets in, more high-calorie, filling dishes appear on our menu than in summer. And it is in winter that I often prepare dishes from legumes. Recently, looking in the kitchen cabinet and in the freezer, I came up with an idea for lunch - there will be a meat stew, with the addition of red, white, and green beans. It turned out to be a delicious, homemade dish that I will definitely repeat.

Let's prepare the necessary products.

Cut the meat into small pieces, add salt, and fry in vegetable oil for 5-7 minutes over medium heat. Then add a little water, cover with a lid, and simmer the meat for 15 minutes.

Chop the onion coarsely, add to the meat, fry for another 5 minutes.

Add boiled beans to the meat, stir, simmer for 5 minutes.

Then add green beans and tomatoes in their own juice. Tomatoes must first be peeled and finely chopped or grated. Salt and pepper the dish, cook for 15-20 minutes.

Delicious meat stew with beans can be served as a separate dish or with rice.

Bon appetit!

home » Chicken » Green beans with meat and vegetables: photo recipe. Stew with beans, potatoes and pork Video recipe for cooking vegetable stew with meat and potatoes