Today I want to bring to your attention a recipe for another tasty and satisfying lean, vegetarian dish: green beans with potatoes in a slow cooker.

This dish will become a real lifesaver for those who strictly observe fasting. Beans are very rich in protein; vegetarians rightfully consider them an almost complete meat substitute. And potatoes will supply the body with energy, thanks to the carbohydrates it contains.

However, this dish will not disappoint meat eaters either. Crispy, crumbly potatoes with delicious and satisfying beans are simply delicious according to this recipe!

Recipe for green beans with potatoes in a slow cooker.

• frozen green beans - 400 grams
• potatoes - 900 grams
• one onion
• three cloves of garlic
• 3 tablespoons sunflower oil
• salt, spices

How to cook frozen green beans in a slow cooker:

Take a bag of frozen green beans. Rinse under running water and let it drain. Let's peel the potatoes.

Finely chop the garlic and cut the onion into half rings. Fry them in vegetable oil for 8 minutes along with spices.

Add green beans and chopped potatoes. Add salt and mix gently.

Continue cooking in the “baking” mode for another 30 minutes. After 15 minutes, turn the potatoes over once.

After the signal green beans with potatoes in a slow cooker ready! Place the dish on plates.

Sprinkle with green onions and serve. Bon appetit!

The result is a very tasty second course, which is easy to prepare and does not require any big expenses.

Stifado is a dish of Greek cuisine, also common throughout the Mediterranean countries. In Greece itself there are more than a hundred cooking methods and varieties of this dish. In appearance and taste, this dish reminds us all of our favorite stew or goulash. Let's prepare pork stew with potatoes and beans in a slow cooker.

The main and mandatory ingredient of this dish is meat. By the way, translated from Greek “stifado” is stewed meat. The classic version is made from rabbit, but any meat can be used: pork, lamb, beef and even chicken. My recipe today for lean pork ham stew.

The most common additions to stews are potatoes, onions and tomatoes. But the composition of vegetables can be varied according to your taste and desire.

This dish, rich in aromas and flavors, is served on the Balkan Peninsula with freshly baked homemade bread and a glass of white wine.

Ingredients for the stew

1. Pork ham – 600 gr.
2. Medium potatoes – 5 pcs.
3. Canned white beans – 1 can
4. Vegetable broth – 100 ml.
5. Onions – 1 pc.
6. Garlic – 3 teeth.
7. Tomato paste – 2 tbsp.
8. Spinach – 1 bunch
9. Fetaki – 50 gr.
10. Oregano – ½ tsp.
11. Rosemary – ½ tsp.
12. Vegetable oil - for lubrication
13. Salt - to taste
14. Ground pepper (5 peppers) - to taste

How to cook pork stew with potatoes and beans in a slow cooker

1. Finely chop the onion, pass the garlic through a press or chop it with a knife. Grease the multicooker bowl with a small amount of vegetable oil and place onion and garlic in it. Select the “Frying” program and manually set the time - 20 minutes. Fry the vegetables until translucent for 1-2 minutes.

2. While the vegetables are roasting, prepare the meat. To do this, we wash it, cut off pieces of fat, cut it into small cubes and beat each piece well with a kitchen hammer or the blunt side of a knife. Place the prepared pork in a bowl and fry it, stirring occasionally, until the end of the program. Then fill the meat with broth (in the original recipe it is dry white wine) or water. Set the “Extinguishing” program and the time to 1 hour 10 minutes. Close the lid.

3. It is best to take potatoes for this dish young (then you don’t have to peel them, but simply wash them well with a brush and cut them). If the potatoes are old, then peel them, wash them, and cut them into random small pieces. 30 minutes after the start of the “Stewing” program, place the prepared potatoes into the bowl. Simmer everything together for 15 minutes.

4. After 15 minutes, add tomato paste and seasonings (salt and pepper), simmer for 10 minutes.

5. Drain the liquid from the beans, add to the stew, simmer for another 5 minutes.

6. Chop the spinach. Together with fragrant herbs, we put it in our dish and simmer until the end of the program.

7. Place the finished pork stew with potatoes and beans on plates, top with diced Greek fetaki cheese and sprinkle with chopped favorite herbs (I used celery).

Green beans with meat and potatoes in a slow cooker are a very tasty and satisfying dish that will appeal to all family members. One day, having prepared it impromptu, I realized that I would cook it more than once, and now I am sharing this wonderful recipe with you! If you like spicy dishes, you can add more pepper during the process, and if you wish, you can refrain from spices altogether. In any case, the dish turns out rich and very aromatic. I will describe the cooking process in a slow cooker, but in the absence of one, any dish with a thick bottom, like a cauldron, will do. Write down the recipe soon!

Ingredients:

• green beans – 400 grams.
• pork (pulp) – 500 grams.
• onions – 1 pc.
• carrots – 1 pc.
• potatoes – 8-10 pcs.
• bay leaf – 2 pcs.
• salt - to taste.
• spices - to taste.
• vegetable oil – in fact.

• Number of servings: 8.

We cut the pork flesh into small pieces; the presence of a little fat is welcome; its presence will only make our dish tastier. We put it in the multicooker bowl, at the bottom of which you need to pour a little oil.

Fry the meat with a little salt on the “fry” setting until a light golden brown crust forms. Then add the diced onion.

Fry the meat with onions until golden brown.

Add carrots. You can grate it on a coarse grater; this time I chose to cut it into cubes.
Fry everything together for about five more minutes.

Then pour boiling water, enough to cover the meat. Add salt and spices to taste. And cook the meat for another 15-20 minutes.

Then add green beans, I had frozen ones.

Lastly, add the potatoes. I prefer to cut the potatoes quite large. If the potatoes are medium-sized, then cut them into approximately four parts.

Now add boiling water and bay leaf again. Pour in enough water to cover the potatoes. You can add a little more or a little less, it all depends on the desired thickness of the dish.

Close the lid and cook in the “baking” or “stewing” mode until the potatoes are ready.

We put green beans with meat and potatoes on plates and invite everyone to the table. The aroma will be magical! When serving, sprinkle the dish with fresh chopped herbs. The meat turns out to be the most tender, the potatoes are aromatic and soft, and the green () beans add their own zest!

Bon appetit!!!

Multicooker POLARIS PMC 0511 AD. Power 650 W.

Best regards, Oksana Chaban.

Time: 50 min.

Servings: 2-3

Difficulty: 1 of 5

Option for cooking peasant-style potatoes in a slow cooker

Potatoes are rightfully considered the most delicious and healthy side dish, which can be prepared in a variety of ways. Fried and baked potatoes are especially tasty and aromatic, the taste of which is liked by many home cooking lovers.

You can cook potatoes in any kitchen appliance - multicooker, oven, microwave, stove.

Country-style potatoes in a slow cooker turn out much tastier and healthier than other cooking options.

And this is not surprising, because potatoes prepared in this way turn out to be especially tasty, crispy, healthy and incredibly nutritious.

And if you serve this recipe with fresh vegetables or pickles, you can get a complete dish that many will certainly appreciate.

It is very simple to cook potatoes in a peasant style using a slow cooker - the fact is that such a dish does not require special knowledge and skills.

Baking potatoes this way is not only simple, but also quite quick. This option for preparing baked tubers is significantly different from cooking on the stove.

Thanks to the multicooker, the dish will turn out evenly fried, soft, with a light crispy crust, and incredibly tasty and satisfying.

It is worth noting that this recipe for preparing tubers using a slow cooker has a significant feature - the fact is that you can cook potatoes in a peasant style in different ways - potatoes in mustard or spices are considered the most successful.

This cooking option turns out soft, tender, crispy and quite nutritious.

This recipe can be prepared for any occasion. For example, such a dish can be an excellent side dish for a lunch or holiday table.

In addition, potatoes prepared in this way are considered an excellent main ingredient for salads, dressings and other dishes.

Many people know that village dishes differ from others in their extraordinary aroma and taste. And this is not surprising, because they do not use any harmful additives or fillers.

Thanks to this, peasant-style potatoes can be safely considered a tasty and healthy dish, the equivalent of which can hardly be found in Russian and other types of cuisines.

If desired, when preparing tubers, you can add onions, cut into half rings, garlic, carrots, herbs and other vegetables into the multicooker bowl, which will make the dish more complete and also give the tubers additional aroma and taste.

Potatoes are prepared in this way simply and quite quickly. If you are a lover of tasty and crispy potatoes, try cooking them yourself in a slow cooker and you will understand that such a dish is prepared not only quickly, but also simply.

Moreover, you do not need to be in the kitchen during cooking to monitor the readiness of the dish. In addition, this recipe requires a minimum of products, which any housewife probably has.

Ingredients:

If desired, use fresh garlic - to do this, you need to peel it and squeeze it through a press into the oil in which the potatoes will be fried.

Step 1

First of all, you must decide what spices you will use to prepare the dish. It is worth noting that they can be anything.

For example, you can take paprika, suneli hops, dried herbs, cumin and other spices. The main thing is that your family likes them - then the finished dish can be considered successfully prepared.

Step 2

Wash the potatoes thoroughly under water. To do this, you can use a brush or grater. As you might have guessed, young potatoes can be cooked with their skins on. If the tubers are old, it is recommended to clean them.

Step 3

We cut the tubers into 6-8 parts so that they are long and thin.

Step 4

In a large container, mix the oil and spices. It is important that the mass is homogeneous.

Step 5

Place the potatoes in a container and coat them thoroughly with the mixture. Leave the tubers in the marinade for 10 minutes so that it has time to absorb a little.

Step 6

Place the tubers in a bowl, turn on the “Baking” program and cook the dish for 40 minutes. Important: the tubers should be stirred 2-3 times so that they are evenly covered with a crust and become soft and juicy.

As you can see, preparing such a dish is not only quick and quite simple, but the result can easily surprise everyone with its taste and appearance.

See another version of this dish:

Servings: 6
Cooking time: 1 hour 50 minutes

Recipe Description

Everyone knows that beans are a filling and very healthy vegetable. It contains practically no fat, but a lot of complete protein, which is quite capable of replacing meat, so it is quite nutritious and retains its beneficial properties even after cooking.

They are also prepared from beans, they are added to various salads and, like any legumes, beans are cooked with vegetables.

Come on, we'll cook beans with onions, carrots and potatoes.

To cook beans in a slow cooker with potatoes and vegetables you need:

• Beans - 200 grams;
• Carrots - 1 piece;
• Onion - 1 piece;
• Potatoes - 3-4 medium-sized pieces;
• Bay leaf, parsley and onion;
• Salt, ground black pepper to taste.

Cooking step by step:

For my dish, I used regular beans bought in bulk.
I soaked it in water several hours before cooking, and then, changing the water, boiled it until half cooked.
If you have canned beans, pre-cooking is, of course, not necessary.

Prepare the dressing: cut the onions and carrots.
Pour vegetable oil into a multicooker and fry these vegetables in the “Baking” mode for 20 minutes.

Peel and cut the potatoes into cubes.
Add to the fried onions and carrots.

I drained the water from the boiled beans (to avoid bloating in the eaters :)), but you decide for yourself.

Place beans in the slow cooker, add bay leaf, salt, pepper and add a little water.
I ended up with a lot of liquid, almost like a soup, but it’s not for everyone.
Turn on the “Extinguishing” mode for 1 hour 30 minutes.
Towards the end of the program, add finely chopped parsley and green onions.
And, after the signal, we get a fragrant, tasty and nutritious dish - beans with potatoes and vegetables.