Multicooker yellow wax bean stew

Name: Multicooker yellow wax bean stew
Ingredients: 30 ml oil; 60 ml water; 1 large onion (200 g); 250 g boneless pork leg; 250 g boneless chicken thigh; 1 kg yellow wax beans; 150 g mushrooms; 1 pepper (150 g); 2 carrots (160 g); 200 g tomato sauce; 1 teaspoon salt; 1/2 teaspoon ground pepper; 15 g dill

Meat - Multicooker yellow wax bean stew by Roberta E. - Recipia

The multicooker yellow wax bean stew simmers with pork, chicken and vegetables, while the beans soften in the steam and cooking liquid in the pot. The carrot and mushrooms stay among the beans, and the tomato sauce coats them without making the stew too thick. I cut the beans into short pieces so I can scoop them up with the carrot in every spoonful. Prep: 20 minutes. Cook: 70 minutes. Total time: 90 minutes. Serves: 6. Approximately 300 kcal and 20 g protein per serving.

Ingredients

30 ml oil
60 ml water
1 large onion (200 g)
250 g boneless pork leg
250 g boneless chicken thigh
1 kg yellow wax beans
150 g mushrooms
1 pepper (150 g)
2 carrots (160 g)
200 g tomato sauce
1 teaspoon salt
1/2 teaspoon ground pepper
15 g dill

Preparation

1. Finely chop the onion. Cut the meat into cubes about 2 cm across, slice the mushrooms and pepper, grate the carrots and trim the ends off the beans. 2. Select the Fry program. Add the oil, water and onion to the pot and cook for 8 minutes, until the onion turns golden. Add the meat and cook for another 12 minutes, until the liquid it releases evaporates. 3. Add the beans, mushrooms, pepper and carrots. Select Steam and cook for 40 minutes, until the beans are tender. 4. Add the tomato sauce, salt, pepper and dill. Cook for another 10 minutes on Steam, until the sauce blends well with the cooking liquid in the pot.

Notes

You can use only pork or only chicken, 500 g in total; boneless pieces cut more evenly than bone-in ones. I combined pork and chicken so the kids could eat it too. Choose young yellow wax beans with thin, firm pods; thick ones with large seeds may still be tough after steaming. Fresh mushrooms release more liquid into the pot, and if the sauce turns out too thin, a few minutes on Fry with the lid open will reduce it. Keep the stew covered in the fridge for up to 3 days; when reheating, stir it and add a little water only if it has thickened too much. It goes well with mămăligă, a Romanian cornmeal porridge, which helps scoop up the sauce left on the plate.