Kidney Bean Stew

Hello Dear Friends,

My summer favorite from olive oil dishes is red kidney beans stew. If it is cooked in an uncrushed consistency, its juice is thick, and it rests in the refrigerator for 1 night, I say 'off'.

No matter how fresh the fresh kidney beans are, they cook a little late. That's why we go through a pre-cooking. Since the cooking time is equalized with carrots and potatoes afterwards, the ingredients are not overcooked and crushed.

kidney bean paste, fresh kidney bean meal with meat You can find my recipes like links.

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Ingredients for Kidney Bean Stew Recipe

• 300 g fresh kidney beans
• 2 medium carrot
• 1 medium potatoes
• 1 large onion
• 2 cloves of garlic
• 1 cups of tomato puree
• Half tea glass of olive oil
• Salt
• granulated sugar
• parsley
• 3 water glass of water
• to boil the kidney beans (1 liter of hot water)

Fabrication:

1. Boil the kidney beans for 10-15 minutes. Grate the tomato, chop the garlic, onion for food.
2. Peel and dice the potatoes and carrots.
4. Put the olive oil in the pot, add the salt and sugar and sauté until the onion turns transparent.
5. Add the carrots and fry for 2-3 minutes on medium heat.
6. When the onions turn pink, add the garlic and tomatoes and cook, stirring, for 2-3 minutes.
7. Mix in the potatoes and kidney beans.
8. Add the water, cook on high heat until the water boils, and on low heat when it boils, until the kidney beans are soft.
9. Take the cooked kidney beans from the stove and let them rest until they reach room temperature.
10. Wash the parsley in plenty of water, chop finely and serve by sprinkling on the food.