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Stewed red beans with vegetables

Stewed Red Beans with Vegetables

A healthy, hearty vegetable dish with no meat. For a balanced, wholesome diet, vegetables deserve a spot on the menu every day, and these stewed vegetables with red beans are a great way to mix things up on meatless days. They also fit right into a vegetarian menu or any table where meat is off the plate. The dish is lean, but that doesn't make it any less filling — beans are one of the best plant-based sources of protein around. Put this fragrant vegetable dish together and you've got a satisfying lunch or dinner.

Julia

Recipe author

Composition / ingredients

Servings:

Red beans

Carrot (medium)

Onion

Frozen pumpkin (or fresh)

150

Bell pepper (small)

Tomato paste

Herb blend (herbes de Provence or any you like, about 1/2 tsp)

Basil

1.5

Dill

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 2 g

Fats 0 % 0 g

Carbohydrates 80 % 8 g

38 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather your ingredients.
Step 2:

Rinse the beans and soak them in cold water overnight. Then boil them in the same water until tender, salting them 10–15 minutes before they're done. The beans take about 50 minutes to cook. Drain.
Step 3:

Peel and wash the carrots, then cut them into quarter-rounds.
Step 4:

Peel and wash the onion, then cut it into half-moons.
Step 5:

Seed and wash the bell pepper, then cut it into small dice.
Step 6:

Heat a little vegetable oil in a skillet and sauté the carrot for 10 minutes, stirring now and then.
Step 7:

Add the chopped onion and cook for 5 minutes.
Step 8:

Add the pumpkin, stir, and cook for 2–3 minutes.
Step 9:

Add the bell pepper and stir. Pour in a couple of tablespoons of water or vegetable broth, and add a little more oil if needed. Cover and simmer over low heat for 5 minutes.
Step 10:

Rinse the dill, pat it dry, and chop it finely.
Step 11:

Season the vegetables with salt, then stir in the tomato paste, dried herbs, and fresh dill. Add spices if you like.
Step 12:

Combine the vegetables with the cooked beans, stir, and simmer for 10 minutes.
Step 13:

Turn off the heat and let the dish rest, covered, for 5–10 minutes.
Step 14:

Serve the stewed vegetables and beans hot as a main dish. Enjoy!

Beans pair well with just about any vegetable — zucchini, eggplant, and potatoes all work nicely. Play around with the mix and find your favorite combination. Instead of tomato paste, you can use fresh tomatoes with the skins peeled off. If you like a little kick, add some pressed garlic or ground black pepper. Use whatever seasonings and spices you enjoy that suit vegetables, and feel free to use any color of bean. The flavor deepens even more by the next day.