Stewed haricot is a useful and tasty dish. However, it is preparing long enough. Besides daily soaking, it is necessary to cook still it within eight hours. Only then you as a result receive fragrant, dense and nourishing food.
It is required to you
- - adjika — at will;
- - bay leaves — 4 pieces;
- - pepper;
- - water — 1.5 liters;
- - garlic — 2 cloves;
- - salt — 2 tsps;
- - tomato paste — 3 tablespoons;
- - a bulb — 400 g;
- - carrots — 250 g;
- - vegetable oil — 2 tablespoons;
- - bacon — 150 g;
- - black or red beans — 500 g.
Instruction
1. Wash haricot, wet it for day in cold water. Cut carrots and onions. In a deep tolstodonny frying pan or a cauldron warm vegetable oil, place the cut bacon there.
2. Fry bacon to a light zarumyanivaniye. Put carrots and onions to bacon. Fry, periodically stirring slowly, within five minutes. Drain water from haricot and put it to vegetables. Further fill in with boiled water.
3. Having brought weight to boiling, lower fire on a minimum and densely cover a cauldron. You extinguish 8 hours that haricot became soft. You watch that water didn't boil away, add if necessary boiled water.
4. For half an hour until the end of suppression put tomato paste, pepper and salt. To receive taste more sharply, you can add paprika or adjika. Taste sauce, adjust if necessary taste with lemon juice or sugar.
5. Remove a cauldron when haricot prepares from fire. Put bay leaf and small cut garlic. Take in such condition of 15 minutes. Stewed haricot is ready, when giving strew it with the greens chopped small.