Red Beans with Vegetables and Tomato
A stew of cooked red beans with carrot, onion, green pepper, and tomato.
This quick version uses cooked beans and a vegetable-and-tomato base. Cut the vegetables into small pieces so they cook evenly.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare
Wash and dice the carrots, onion, and pepper into small pieces. Finely chop the garlic. Drain and rinse the beans.
Ready to continue when: The vegetables are cut into small pieces and the beans are drained.
15 min - 02
Sauté the base
Heat the oil in a saucepan. Add the garlic and onion and cook, stirring, for 5 minutes.
Ready to continue when: The onion is beginning to soften and the garlic smells fragrant without burning.
5 min - 03
Add the vegetables
Add the pepper and cook for 5 minutes, stirring. Add the carrots and cook for a further 4 minutes.
Ready to continue when: The vegetables are beginning to soften but still hold their shape.
9 min - 04
Add the tomato
Add the crushed tomato, sweet paprika, and salt. Stir and cook for 5 minutes.
Ready to continue when: The tomato is mixed with the vegetables and the sauce is beginning to thicken.
5 min - 05
Finish the stew
Add the beans and stir. Cook for 3 minutes, bringing the stew to a boil so it is heated throughout.
Temperature: 70 °C / 158 °FReady to continue when: The stew is bubbling and the beans are hot throughout.
3 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- Alubias Rojas Con Verduras Y Tomate Receta de Ana Lytics - Cookpad cookpad.com/es/recetas/15989854
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- La receta de alubias blancas con verduras de Arguiñano está triunfando theobjective.com/gastronomia/2024-07-12/receta-alubias-blancas-verduras-arguinano/
State: Published after documentary validation; no “Tested” label is shown.