Red beans with meat stew

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   How to stew red beans with meat? First of all, prepare all the necessary products. This time I cooked with pork, but you can also use beef or chicken, just keep in mind that the cooking time may change. So, if you have meat from the freezer, then you need to first defrost it at room temperature.

2. STEP 2

   

   Soak the red beans in cold water for 8 hours. It is better to do this in the evening and leave until the morning.

3. STEP 3

   

   Boil the beans in a separate pan until tender.

4. STEP 4

   

   Rinse the meat and dry with napkins. Cut the pork into small cubes. Heat odorless vegetable oil in a high-rimmed frying pan. Place the meat in the frying pan.

5. STEP 5

   

   Fry the pork briefly, stirring constantly. Next, pour in a small amount of water (40-50 ml) and simmer under the lid over low heat for about 30-40 minutes. At the end of the stewing, open the lid and, if there is any liquid left, evaporate it, turning the heat on the stove to maximum.

6. STEP 6

   

   Peel the onions and carrots. Cut the bell pepper into two halves and remove the core. To brighten the finished dish, I used half a yellow pepper and half a red one. Rinse the vegetables, dry and cut into small cubes.

7. STEP 7

   

   Add onions, carrots and peppers to the pan with the pork.

8. STEP 8

   

   Lightly stir fry.

9. STEP 9

   

   Rinse the tomatoes and cut into large cubes. If desired, peel the tomatoes first; I usually don’t do this. Place the tomatoes in the frying pan. At this stage, you can use a small amount of tomato paste or homemade adjika. Salt everything to taste, season with your favorite spices and simmer over medium heat under the lid for about 5-10 minutes.

10. STEP 10

    

    Next comes the turn of the beans. Add it to all the ingredients in the pan. If you use garlic, add it after chopping it too. Mix everything again and simmer for 15-20 minutes over low heat under the lid.

11. STEP 11

    

    Sprinkle the finished dish with chopped herbs such as parsley, dill or young onions.

12. STEP 12

    

    Before serving, offer each person ground black or allspice. Ready!

Comments on the recipe

savule

06.10.2023

4.5

Red beans with meat stew is a delicious, nutritious weekday dish. I liked it, thank you. But you can stew beans with beef in tomato juice.

Sveta

06.10.2023

4.9

Delicious. I have never eaten red beans, but in a good recipe, I liked them. I actually added canned, try to find the regular one in stores 😅 The dish looks and tastes like a pleasure!

Eleno4ka

06.10.2023

4.5

I prepared red beans and meat stew. The beans were soaked in cold water overnight (a third of a teaspoon of soda was added to the water; after this soaking, the beans cook faster). In the morning, I boiled the beans until soft (it took me about 35 minutes). I fried the pork, simmered it with water under a lid, added chopped vegetables, simmered it together a little more, added chopped tomatoes, simmered everything together until the vegetables were soft enough (so that they were soft, but retained their shape, did not dissolve in the puree), added boiled beans and garlic at the same time, after a couple of minutes, added dill and parsley. The aroma is amazing! I could hardly wait to start tasting))) It turned out to be a very tasty dish! Meat, beans, a lot of vegetables - it’s satisfying, healthy, appetizing! I recommend cooking it. Thank you, Zhemchuzhina!!!

Svetlana

06.10.2023

4.8

100% my dish is stewed red beans with meat, but now there was no red, I made it with white. I just love beans, and here they come with meat too. And how, by the way, juicy vegetables harmoniously complement the dish here! Thank you very much for the recipe!

Olya-yaya

06.10.2023

4.8

Bean lovers will love this dish! This is not the first time I have made this recipe. I made it with chicken and pork. For those who are a little interested in PP. Stewed red beans with meat is a very tasty and satisfying dish, it combines plant and animal protein, the presence of which is successfully compensated for by the fiber of vegetables. By the way, why red? You can take beans of any color; white ones turn out just as good.