Bean stew with sausages - Multicooker

Name: Bean stew with sausages - Multicooker - Carina K.
Ingredients: 2 boxes of red beans; 1 yellow onion; 2 green onions; 1 yellow bell pepper; 6; 7 tablespoons of pepper paste with tomatoes; 300 g of thin beef and pork sausages; 2 tablespoons of oil; 1/2 cup of water; salt and pepper

Diverse - Bean stew with sausages - Multicooker by Carina K. - Recipia

Bean stew with sausages in a multicooker is one of the dishes I prepare during the week when I want something hearty without spending too much time in the kitchen. The ingredients come together quickly, and the appliance does most of the work. In about 40 minutes from the start of preparation, the meal is ready. It can also be made on the stovetop in a pot with a lid. Quick Info Total Time: approximately 40 minutes in the multicooker Preparation Time: time for cleaning and chopping the vegetables and sausages Cooking Time: 10 minutes on Fry and 30 minutes on Stew Stovetop Version: 20-25 minutes of boiling after all ingredients are in the pot Servings: unspecified; the resulting quantity is suitable for multiple servings Difficulty: easy Recipe Type: quick everyday meal, made in a multicooker or on the stovetop Ingredients 2 cans of red kidney beans 1 yellow onion 2 green onions 1 yellow bell pepper 6-7 tablespoons of roasted pepper and tomato paste 300 g thin sausages made from beef and pork 2 tablespoons of oil 1/2 cup of water salt, to taste pepper, to taste The canned beans should be rinsed well before use. The simplest way is to place them in a strainer and rinse under cold running water until the liquid is removed. Preparation Method 1. Clean the yellow onion and wash it, then chop it finely. The green onions are also chopped, and the yellow bell pepper is seeded and diced. The sausages are cut into suitable pieces. 2. Start the multicooker on the Fry function and set the time to 10 minutes. Add the oil to the pot, then add the onion and bell pepper. Let them sauté, stirring occasionally. 3. When the vegetables have softened, add the pieces of sausages. Stir until they are browned. There's no need to cook them separately. 4. Add the well-rinsed and drained beans. Add the roasted pepper and tomato paste, a little salt, pepper, and the half cup of water. Mix gently so that the ingredients are distributed without crushing the beans. 5. Cover the pot and start the Stew function for 30 minutes. At the end, check the taste and add more salt or pepper if needed. On the stovetop, the procedure is almost the same. Sauté the onion and bell pepper in oil, add the sausages, then the beans, the roasted pepper and tomato paste, the water, and the seasonings. Put a lid on and let it boil for 20-25 minutes. Stir occasionally, especially towards the end, to prevent the beans from sticking to the bottom of the pot. If the sauce seems too thin, the dish can be left uncovered for a few minutes after boiling. However, the amount of water in the recipe is reduced, so the result should be a thick dish, not a very liquid one. Why I Make the Recipe Often I like this recipe because it uses ingredients that are easy to have at home and doesn’t require complicated preparation. The beans are already cooked, and the sausages cook in the same pot as the vegetables. During the week, this difference matters. It’s also a hearty meal, suitable for lunch or dinner. It keeps well until the next day, and the flavor remains pleasant after reheating. The multicooker is especially useful when I want to reduce the time spent by the stove, but the recipe doesn’t depend on the appliance and can be made easily in a regular pot. Tips Rinse the canned beans under cold water before adding them to the dish. This way, you remove the preserving liquid, and the final sauce has a cleaner taste. Don’t add too much salt at the beginning. The sausages and the roasted pepper and tomato paste may already be salty, so it’s safer to adjust the taste at the end. Stir more gently after adding the beans. The beans are already cooked and can break if stirred vigorously. Respect the small amount of water indicated in the recipe. The beans and paste already contribute to the sauce's consistency, and too much liquid can make the dish watery. If using the multicooker, the Fry function is used for sautéing the vegetables and sausages, while the Stew function is for the actual cooking of the dish. Substitutions If you don’t have red kidney beans, the recipe source doesn’t indicate another variety, but you can use dried beans. These need to be soaked in cold water for a day, then boiled separately before preparing the dish. The cooking water is discarded, and the beans are then used in the same way as the canned ones. The roasted pepper and tomato paste is the ingredient that gives flavor and color to the sauce. To keep the recipe as close to the original version as possible, it’s preferable to use exactly this, not a random amount of tomatoes or tomato puree. The type of sausages can remain the thin ones made from beef and pork, as indicated in the recipe. If you choose a thicker product, the pieces will need more time to cook thoroughly. Variations The recipe can be made entirely on the stovetop without changing the ingredients. The main difference is the boiling time: after all the ingredients are in the pot, the dish is left to simmer for 20-25 minutes with a lid. You can keep the beans whole or accidentally mash a few while stirring. Mashed beans thicken the sauce, but it’s not necessary to do this intentionally for the dish to turn out well. The amount of green onions in the original ingredients can be used together with the yellow onion during the sautéing stage. If you prefer a milder onion flavor, it can be added at the same stage but cut larger. Serving Ideas The beans with sausages are served hot, immediately after they are ready. It’s a hearty dish and doesn’t need a complicated side. It can be served as is, with the sauce formed during cooking. For a simple meal, it can be accompanied by bread. If serving it the next day, only reheat the necessary amount, as the dish keeps better if it’s not reheated and cooled multiple times. Frequently Asked Questions Can I use dried beans instead of canned beans? Yes, but dried beans need to be soaked in cold water for a day and then boiled separately before starting the recipe. The cooking water must be discarded. The cooked beans are then added to the pot instead of the canned ones. How long does it take to cook beans with sausages in a multicooker? In the multicooker, the vegetables are sautéed for 10 minutes on the Fry function, then the dish cooks for 30 minutes on the Stew function. The total time is approximately 40 minutes, not counting the time needed for chopping the ingredients. Can the recipe be made without a multicooker? Yes. Sauté the vegetables and sausages in a pot on the stovetop, then add the beans, the paste, the water, and the seasonings. Cover the pot and let the dish simmer for 20-25 minutes. Do the beans need to be drained and rinsed? Yes. The beans should be placed in a strainer and rinsed under cold water until the liquid from the can is removed. Then they should be allowed to drain and added to the pot. What do I do if the dish is too thick? By respecting the amount of water in the recipe, the dish should have a thick sauce. However, if it is still too thick, a little water can be added and allowed to simmer for a few more minutes, stirring gently. Nutritional Values The values are estimated and depend on the brand of beans, the composition of the sausages, and the exact amount of paste used. For the entire recipe, the dish can have approximately 1,700-1,900 kcal, 85-100 g of protein, 125-150 g of carbohydrates, and 90-105 g of fats. If the dish is divided into four servings, one serving would have approximately 425-475 kcal, 21-25 g of protein, 31-38 g of carbohydrates, and 22-26 g of fats. The beans contribute fiber and carbohydrates, while the sausages and oil most influence the amount of fat and total calorie count. These values do not replace the nutritional information on the labels of the products used. Storage and Reheating After cooling, the dish should be stored in the refrigerator in a covered container. It is suitable for consumption in the next 2-3 days. For reheating, place the portion in a pot and heat until hot. If the sauce thickened after cooling, a little water can be added before reheating. It’s better to reheat only the amount you plan to eat, not the whole pot multiple times.

Bean stew with sausages - Multicooker

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