Print Recipe
 Beans with Vegetables in the Monastery Style Recipe
Such dishes are very popular in the Fast. Delicious, healthy, besides - a full lunch or dinner. It can be consumed both hot and cold.
Course Diet Food Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Pregnant and Nursing Food Dishes, Second Course Dishes, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Dutch Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Course Diet Food Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Pregnant and Nursing Food Dishes, Second Course Dishes, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Dutch Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. For cooking, we take white beans, I used Agro-Alliance. We wash it well, you can soak it in advance for the night with water. Fill with water in a ratio of 1 to 3, bring to a boil and cook over low heat until almost ready for about 1 hour.
    For cooking, we take white beans, I used Agro-Alliance. We wash it well, you can soak it in advance for the night with water. Fill with water in a ratio of 1 to 3, bring to a boil and cook over low heat until almost ready for about 1 hour.
  2. Cut the eggplant into large cubes( cubes), cover with salt and leave for 1 hour to leave the bitterness.
    Cut the eggplant into large cubes( cubes), cover with salt and leave for 1 hour to leave the bitterness.
  3. Onions and carrots are cleaned, cut into cubes. Take a saucepan or saucepan with a thick bottom, heat, pour the oil, fry the onion and carrot over medium heat for about 5 minutes.
    Onions and carrots are cleaned, cut into cubes. Take a saucepan or saucepan with a thick bottom, heat, pour the oil, fry the onion and carrot over medium heat for about 5 minutes.
  4. Pepper (I have two colors) cut into strips.
    Pepper (I have two colors) cut into strips.
  5. To the onion fried with carrots, put the chopped Bulgarian pepper and chili to taste. Stir and fry for 10 minutes over medium heat.
    To the onion fried with carrots, put the chopped Bulgarian pepper and chili to taste. Stir and fry for 10 minutes over medium heat.
  6. We wash off the eggplant, squeeze it out, and put it with the vegetables. Stir, fry for 5 minutes.
    We wash off the eggplant, squeeze it out, and put it with the vegetables. Stir, fry for 5 minutes.
  7. Put the chopped tomatoes or tomatoes in their own juice, salt, sugar, black pepper.
    Put the chopped tomatoes or tomatoes in their own juice, salt, sugar, black pepper.
  8. Stir, simmer for 10 minutes over medium heat.
    Stir, simmer for 10 minutes over medium heat.
  9. Put the boiled beans to the vegetables, mix.
    Put the boiled beans to the vegetables, mix.
  10. Simmer the vegetables and beans over medium heat for 10 minutes.
    Simmer the vegetables and beans over medium heat for 10 minutes.
  11. Serve as a hot, second course or as a cold appetizer. When serving, sprinkle with chopped coriander.
    Serve as a hot, second course or as a cold appetizer. When serving, sprinkle with chopped coriander.
  12. Fast with pleasure!
    Fast with pleasure!
0 0 votes
Article Rating
       

Related posts:

Stewed Vegetables with Beans Recipe Baked Vegetables with Beans Recipe Pepper Stuffed with Mixed Vegetables and Rice Recipe Vegetables Baked in Garlic Marinade Recipe Turkey with Vegetables and Beans Recipe Rolls with Lentils in Oriental Style Recipe Fried Eggs with Vegetables in Jewish Style Recipe Cellophane Noodles with Fried Vegetables and Broth Recipe Stewed Cabbage with Beans and Mushrooms Recipe Vegetable Ratatouille Recipe Rice with Vegetables Recipe Lean Rice Patties with Vegetables Recipe
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments