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Bean stew

Ingredients

Adjust Servings:

	2 tablespoons of red beans
	1 zucchini
	2 tomato
	1 onion
	1 carrot
	4 cloves of garlic
	black pepper
	salt

Nutritional information

3 g

Protein

33 g

Carbs

0 g

Fat

166

Calories

Bean stew

Name: Bean stew
Total time: 40 min
Yield: 1
Cuisine: French
Ingredients: red beans: 2 tablespoons of; zucchini: 1; tomato: 2; onion: 1; carrot: 1; garlic: 4 cloves of; black pepper; salt

AND ZUCCHINI

Features:

Cuisine:

French

40 min
Serves 1
Easy

Ingredients

2 tablespoons of red beans
1 zucchini
2 tomato
1 onion
1 carrot
4 cloves of garlic
black pepper
salt

Directions

Steps

Done

preparation

1. Wash and soak the beans overnight, then boil. So that beans do not cause increased gas formation and they can be safely given to children, boil the beans for five minutes and change the water.
2. While the beans are cooking, cut the vegetables into cubes and fry the onions and carrots in a heated pan.
3. When the beans are almost cooked, add them to the vegetables, then the zucchini.
4. Beat the tomatoes in a blender (or dilute the tomato paste) and pour it over the bean-vegetable mixture, add salt, add your favorite spices and simmer under the lid over low heat until ready.
5. A few minutes before switching off, add garlic. It is advisable to let the stew rest under the lid for 10-15 minutes and you can serve it.

Chef Hanna

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2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Bean stew

AND ZUCCHINI

Ingredients

Directions

Steps

preparation

Chef Hanna

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