Stewed Vegetables with Beans Recipe
But you can stuff vegetables not only with meat and rice… Very tasty peppers and eggplant with beans, these vegetables always enrich the taste of each other.
Servings
3
Cook Time
45minutes
Servings
3
Cook Time
45minutes
Ingredients
Instructions
  1. Wash the vegetables, peel the peppers, cut the eggplant in half, cut the flesh in the middle, cut out strips of pulp, open.
  2. Boil the peppers at a slow boil for 2 minutes, eggplant – 3 minutes. Toss on a sieve.
  3. Fry the onion and half of the eggplant in 1 tbsp of vegetable oil, mix with the beans, washed with millet. Salt.
  4. Stuff these peppers and eggplants. Heat 1 tablespoon of oil and fry the vegetables for 5 minutes, medium heat.
  5. Turn the peppers over, add sour cream, pour in a little water, simmer for 5 minutes.
  6. Cut the tomato into pucks, spread on the vegetables, and sprinkle with sugar.
  7. Add water, covering the vegetables, add celery and Basil.
  8. Simmer under the lid for 15 minutes, pouring the sauce, salt to taste.
  9. Serve hot with herbs.
  10. Bon appetit.
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