Green beans, which are also known as green beans or green beans. It is used as a side dish or as an independent dish. Cooked in a slow cooker, these beans are distinguished by their softness and original rich taste.

Green beans are a storehouse of vitamins and microelements. It is perfect as a side dish for cutlets in a slow cooker, as part of a chicken stew, and as an independent dish. In winter, it is often sold frozen. And in the summer, fresh beans can be found in almost any market. Properly processing fresh beans before cooking means trimming the ends and cutting them crosswise into several pieces.

How to cook beans in a slow cooker

Ingredients:

• Green beans – 500 g
• Onion – 1 pc.
• Carrots – 1 pc.
• Garlic – 2 cloves
• Tomato paste – 2 tbsp.
• Salt and pepper - to taste
• Vegetable oil – 2 tbsp. l.

If you prefer frozen beans, defrost them slightly before cooking. To do this, just transfer the bag of beans from the freezer to the refrigerator the night before cooking. Fresh beans must be washed and the tails trimmed. Peel the onions, carrots and garlic. Onion – finely chop. Garlic – squeeze out using a garlic press. Carrots - grate. Set the multicooker to “fry” mode and heat two tablespoons of vegetable oil in the multicooker bowl. Place the onion in the multicooker bowl, salt and pepper it and fry until transparent. Then add garlic and carrots to the onions and continue frying. After five minutes, add beans and two tablespoons of tomato paste to the multicooker bowl. Pour a few tablespoons of water into the multicooker. Set the multicooker to “simmer” mode for 20 minutes. When the timer beeps, the beans are ready. When serving, you can sprinkle the beans with finely chopped herbs.
Bon appetit!

Step 1: prepare the chicken fillet.

Wash the chicken fillet thoroughly under running warm water and place on a cutting board. Next, using a knife, we clean the meat from veins, films, cartilage and excess fat. Now cut the component into small pieces and move it to a free plate.

Step 2: prepare the onions.

Using a knife, peel the onion and then rinse thoroughly under running water. Next, place the component on a cutting board and chop into cubes. Pour the finely chopped onion into a clean plate and immediately proceed to preparing the carrots.

Step 3: prepare the carrots.

Using a vegetable cutter, peel the carrots and then rinse thoroughly under running warm water to remove any remaining soil and other dirt. Next, using a coarse grater, grate the vegetable directly on the cutting board, and then move the shavings to an empty plate.

Attention: It is not at all necessary to grind the component in this way. You can also simply finely chop the carrots into cubes, circles or crescents.

Step 4: Prepare the green beans.

Place frozen green beans in a small bowl and let thaw slightly.
Then we move the component in small portions onto a cutting board and use a knife to remove the tails, and then cut them into 2–3 parts. It happens that frozen beans are already in a crushed state, then the process is simplified: you don’t even have to bring them to a soft state, but immediately add them in this form to the slow cooker. In any case, put the chopped component on a free plate and proceed to preparing the dish.

Step 5: cook green beans in a slow cooker.

Pour a small amount of vegetable oil into the multicooker pan and turn on “Frying” mode. When it is well heated, carefully place the pieces of chicken fillet here and, stirring from time to time with a wooden spatula, lightly fry. Important: the meat should be covered with a soft golden crust.
After this, add finely chopped onions and continue preparing the dish. Attention: Each time we do not forget to mix everything with available equipment, otherwise the components may burn. When the onion becomes transparent, add carrot shavings and chopped green beans to the slow cooker. Without delay, sprinkle the contents of the pan with salt and freshly ground black pepper to taste, and also pour over the sour cream. Now turn it on "Quenching" mode, tightly close the electrical appliance with a lid and cook everything for 40 minutes. When the allotted time has elapsed, a corresponding signal will sound. We turn off the multicooker from the power supply, open the lid and we can invite everyone to the dinner table.

Step 6: Serve the green beans in the slow cooker.

Using a wooden spatula, transfer the dish from the multicooker to a special plate. We serve vegetables with chicken fillet to the dinner table along with slices of bread and various snacks to suit your taste. For some reason, my family loves green beans with sour cucumbers. On the contrary, I’m not very good! In a word, whoever likes it more. In any version, the dish turns out to be very filling, tasty and nutritious, so it can easily serve as an excellent breakfast, lunch or dinner.
Bon appetit everyone!

If you are preparing the dish in a Redmond slow cooker (like me), then while stewing, do not forget to extend the time further for 10 minutes, since it only heats up so much, but the mode we need is already turned on;

In addition to the spices indicated in the recipe, the dish can be seasoned with others. For example, “khmeli-suneli”, “a mixture of ground peppers”, as well as ground coriander or Italian herbs;

In fact, adding meat is not necessary at all. But my husband loves chicken, so I cook it often and make it the main ingredient for various meals. By the way, you can take any part of the bird, but then fry it a little longer (somewhere for 10–15 minutes). For example, there is the option to use wings, thighs or drumsticks;

You can also add sweet peppers, green peas, zucchini and even corn to the green beans in the slow cooker. This option will be excellent in the summer, as well as on days during Lent (of course, in this option you need to exclude chicken fillet).

You can cook this dish either in a slow cooker or in a regular pan on the stove.

Meat with green beans in a slow cooker - recipe with photo:

1. Like many other dishes, it all starts with the onions. You need to peel it and cut it into half rings or rings. Then pour a little vegetable oil on the bottom of the multicooker and turn it on in the “Fry” mode for 6 minutes. Place the chopped onion in the slow cooker and fry it, uncovered, stirring occasionally.




2. In the meantime, you can start eating meat. Rinse the veal and cut into portions 3-4 cm in size. Place in a multicooker pot, mix with onions, cover with a lid. This time, set the “Stew” mode for 40 minutes.




3. Wash the carrots and beans. The carrots need to be peeled and cut into small pieces (or even grated on a coarse grater). Well, with the pods everything is simple: cut off their tails, and cut the pods themselves into several parts.




4. While you are preparing the vegetables, the veal is stewed in a slow cooker in its own juice. 20 minutes after you start cooking the meat, you can add vegetables to it.




5. Place chopped green beans and carrots in the pot, mix with meat and add salt to taste. Then cover the multicooker with the lid again and continue to simmer the meat and green beans in the multicooker until the beep sounds.

Then open the slow cooker and taste the meat (the vegetables will definitely be cooked during this time). If the veal is still damp, set the timer for an additional 20 minutes and simmer the dish further without adding water.

There is no need to add liquid, because the juice of the food is enough for stewing in a slow cooker.


As a result, you will get delicious meat with young green beans - a dish that goes well with new potatoes!

– extremely easy to prepare, tasty, healthy dietary side dish that goes well with almost any main dish: meat, poultry, fish. Low-calorie bean pods (24 kcal per 100 grams of product) will harmoniously complement the taste of the second course, ensuring its easy digestion and satiety of the dietary meal. Young green or yellow green beans of a specially bred variety with tender pods, the so-called French beans (calorizator), are suitable for garnish. Both varieties of legumes are similar in taste and content of nutrients. They are rich in vitamins C and E, provitamins A, B vitamins, folic acid, minerals and delicate fiber. Steamed green beans are not boiled, retain vitamins and minerals as much as possible, and enrich the diet with substances necessary for the body. For city dwellers, tender bean pods are available in fresh frozen form, which simplifies the procedure for preparing a bean side dish. Steamed green beans are prepared in a double boiler or steam basket of a multicooker. Pre-defrosted pods are placed in a steamer or steam container of a multicooker, the time is set and after the timer signal, the delicious dietary side dish is ready for consumption. The tender steamed pods can be used to prepare salads. Pre-chilled pods are added to salads.

The photo shows steamed green beans, cooked as a side dish in a double boiler. As a side dish, the dish is served hot without additives or seasoned with chopped herbs, unrefined olive oil or soy sauce. It is possible to use various sauces, seasonings and spices when cooking. We prefer the natural bean flavor.

Ingredients

• Fresh frozen green beans (green or yellow) – 400 g
• Salt - to taste

Steamed green beans - recipe

1. We pre-defrost frozen beans to preserve beneficial micro- and macroelements. If you don't have time, you can cook the beans without defrosting, but increasing the cooking time to defrost the food.
2. Place the pre-defrosted bean pods on the main tray of the steamer or in the steam basket of the multicooker. Salt carefully. If desired, add seasonings and spices. For cooking with sauces, we use trays with a recess without holes.
3. Pre-defrosted green beans are prepared in a multicooker in the Steam program mode for 10 minutes.
4. Thawed green beans are also cooked in a double boiler for 10 minutes.
5. Frozen beans will take about 30 minutes to cook.
6. Cooking time is approximate and is selected individually. Depends on the power of the steamer or multicooker, and the household electrical network.
7. Steamed green beans can be cooked at the same time as the main steamed dish.
8. The finished dish is served hot as a side dish without additives or seasoned with unrefined extra virgin olive oil or soy sauce, garnished with chopped herbs. To prepare the salad, steamed bean pods must first be cooled.

Green beans are very popular these days. Soups, stews, and salads are prepared from it. However, it is also good in dishes where it is the main ingredient. Let's look at the recipe for fried green beans in a slow cooker.

But first, let’s treat ourselves to an excursion into history. We owe the presence of green beans on our tables to the Italians. It was they who were the first, for some unknown reason (either from hunger, or from a desire to satisfy their exquisite gastronomic needs), who thought of trying unripe green bean pods.

The Italians liked the taste of these pods so much that they began to use them to create culinary masterpieces. Later, a special variety was developed, which has survived to this day.

Recipe: “Fried green beans with grated cheese in a slow cooker”

Ingredients:

• frozen green beans - 250 g
• hard cheese - 50-60 g
• garlic - 2-3 cloves
• finely ground black pepper
• olive oil
• salt to taste

Cooking step by step:

1. Take the frozen green beans out of the freezer and leave them at room temperature until they thaw slightly. Sometimes it is advised to cook beans instead, but even without this technique everything will be fine.

2. Peel the garlic, wash it, place it on a board, press it with a knife (the wide side of the blade) and chop it finely. Mix 2 tablespoons of olive oil with garlic, salt and pepper.

3. Pour this mixture onto the melted beans and mix thoroughly.

4. Place the beans in the multicooker bowl. Before doing this, do not forget to pour a little olive oil into the bottom of the bowl.

5. Place the bowl in the multicooker and press the mode "Frying". We adjust the cooking time by setting the timer for 15 minutes and turn it on. During frying, stir the green beans so that they acquire an appetizing appearance on all sides.

6. While the beans are being cooked in the slow cooker, three cheeses.

7. 2 minutes before the end of the “Frying” mode, sprinkle the green beans with cheese shavings.

8. When the multicooker lets you know the end of frying thanks to a sound signal, take out the bowl. In a couple of minutes, the cheese will melt and cover the beans with a delicious crust. A hearty, healthy treat is ready!