Green bean stew in a multicooker

Name: Green bean stew in a multicooker
Ingredients: 500 ml water; 1 kg green beans; 1 teaspoon salt; 3 tablespoons oil; 2 medium onions (300 g); 4 medium tomatoes (500 g); 5 garlic cloves; 15 g parsley

Salad - Green bean stew in a multicooker by Ancuta P. - Recipia

Green bean stew in a multicooker cooks for 30 minutes at first, then for another 15 minutes for one kilogram of beans. The onion, puréed tomatoes and garlic go in at the end, and the beans finish cooking in tomato sauce. I choose tender beans that snap easily at the ends. Prep: 20 minutes. Cooking: 85 minutes. Rest: not applicable. Total time: 105 minutes. Serves: 6. About 146 kcal and 4 g protein per serving.

Ingredients

500 ml water
1 kg green beans
1 teaspoon salt
3 tablespoons oil
2 medium onions (300 g)
4 medium tomatoes (500 g)
5 garlic cloves
15 g parsley

Preparation

1. Pour 500 ml of water into the multicooker pot and select BOIL. Trim the beans, snap them into 2-3 pieces and wash them when the water starts to boil. 2. Add the beans to the boiling water with 1 teaspoon of salt. Boil for 30 minutes, then start BOIL again for another 15 minutes, until tender. Drain them into a bowl. 3. Pour 3 tablespoons of oil into the pot and select FRY for 20 minutes. After 3 minutes, add the chopped onion. 4. When there are 7 minutes left on the FRY program, add the puréed tomatoes and sliced garlic. The tomato purée should sizzle gently in the pot. 5. Add the drained beans and select STEW for 20 minutes, until the sauce thickens around them. 6. Chop the parsley and sprinkle it over the top at the end.

Notes

Serve with bread or polenta, so you can mop up the sauce on your plate too. Thin, tender beans may cook faster than wide ones, so check them before the additional program, once the first boil is over. One kilogram fills the Philips pot quite well, so you can reduce the amount if you want more room to stir. I don't rush the onion and let it soften on the FRY program before adding the tomatoes. If the tomatoes are very watery, the sauce may stay thinner; purée made with a hand blender is easier to control than large chunks. If you don't have a blender, grate the tomatoes and remove the cores. For frozen beans, start checking the texture earlier, since they may turn soft before fresh ones do. Store the stew in a sealed container in the fridge for up to 3 days, and reheat a portion with a little water if the sauce has thickened.