Healthy Beans

18 minutes ago
4 min read

## The Benefits of Incorporating Beans into Your Diet

Healthy Beans

Achieve perfectly cooked beans without the need for spraying or excessive light, in a straightforward and efficient manner. You can enhance the dish with bacon, sausages, or dried meat according to your preference. This meal is rich in vegetables and offers a delightful taste, making it an excellent choice for the entire family. Please ensure to read the NOTE at the bottom of this section before preparing the dish. Follow the recipe provided.

Ingredients: simple, total time: 2 hours, 8 servings

500 g white beans/ or any
500 g of smoked bacon/ or dry meat or Carniolan sausage to taste - diced
2 medium carrots/ washed, peeled, cut into rings
2 fresh red peppers/ cleaned and diced
3 medium tomatoes/ chopped /or 250 ml tomato paste
1 large potato/ diced
2 large onions/ cut into ribs
2 whole + 2 minced cloves of garlic/ divided
1/2 hot green pepper/ cut into thin rings — optional who like spicy
1- 2 Tbsp fresh parsley/ finely chopped
salt and pepper to taste
1 tsp red ground paprika/ as you like
1 Tbsp dry spice Vegeta/ or to taste
1 Tbsp Olive oil EVO to taste
300 ml hot water/ or vegetable broth
water as needed for cooking beans
5 liter deep pot

Preparation:

One day before preparation:

One day before cooking, soak the beans in a water and let them sit overnight. Place 3 fingers higher than the level of the bean.
Just like the beans, prepare all the vegetables. Wash and cut as described above.
Place in a deep pot and cover with 900 ml of water, just enough to cover the vegetables. Cook about 40–45 minutes, until everything is well softened.
When the vegetables are well softened, put all the vegetables in a deep bowl and blend with a stick mixer, with all rest of the liquid.
Allow the blended mixture to cool first, then store in the refrigerator for the next day.
That way, you have almost everything ready the next day and cooking will be shorter! I often work in this way because the next day I save time and effort because of my obligations.

The day preparation of beans::

On the day of preparation, strain the beans which were left overnight and pour new cold water — bring to a boil to moderate heat. (Pour 3 fingers of water above the level of the beans.)
As soon as beans boil, strain again and pour new water 8n a deep pot 5 liters, 2-3 finger higher than the level — let them cook, until soft to low moderate heat. Add a little water as needed.
Cook about 1 hour and stir occasionally.
While the beans are cooking in a large pan, fry a few minutes of diced bacon or cut dry meat in a little oil until golden brown. Place the fried bacon or dry meat on a kitchen towel and discard the fat. Set aside.
When the beans are soft, add bacon or dry meat, pour hot broth or water to cover just enough of the beans and meat. Let it boil.
(If you want, you can add now spicy chopped fresh green pepper, roughly 1 spoon. (you can also add extra to the plate when is serving. If you have children, and they don't like spicy, don't put it! This is optional.)
When beans started to boil, add the mushy structure of the vegetables — mix everything well.
Add more broth or water to taste, depending on the thickness you want to get. Cook about 35–40 minutes to low moderate heat, stir occasionally and let it boil.
Chop 2 cloves of garlic and fry briefly in olive oil, when the garlic smelled, pour into the beans and stir.
Season to taste and leave to cook for another 10 minutes.
Towards the end, sprinkle with chopped parsley.
If you want pasta with these beans, cook them separately in a smaller pot according to package directions.
Serve warm with a piece of bread.

Buon appetito!

NOTE:

If you use broth in this recipe, then reduce the amount of dry spices and salt. Better to control the taste.
In this recipe, you can use already cooked strained beans from a can, so the beans will be ready faster. You will surely save 1 hour of time and the day before the preparation.
If you want, you can add ground pepper when they are seasoned. I added 1 full tsp.
A salad of roasted peppers with garlic and olive oil goes well with these beans.
Cover the beans and store in the refrigerator for up to 4 days.
You can also freeze these beans in special boxes with lids.