Like any bean culture, beans are especially rich in vegetable protein, the most digestible for our stomach. And this is in addition to its excellent nutritional and taste properties, which have long been and universally used by culinary experts around the world for a wide variety of dishes. This product is also valuable for nutritionists, since beans contain a set of the most essential microelements and amino acids that are involved in a balanced diet.
In scientific and medical circles, there are cases when patients who have been on a bean diet for months have not only been cured of the most serious gastrointestinal diseases, but also did not experience any discomfort from the lack of vegetable and animal fats in their diet. In fact, for a healthy person, beans in various cooking options are able to fully satisfy the needs of good nutrition. It is unlikely that any product is capable of boasting such outstanding properties. If in everyday regular nutrition to use beans with meat, then in this case we can talk about high-calorie food for a person engaged in heavy physical labor.
Any methods of heat treatment are acceptable in cooking, where beans are used as a side dish. There is some pattern in the use of vegetables that are in harmony in taste with meat. For example, meat with beans in pots is easily combined with tomato and garlic sauces, and any pungency brought into these dishes will not be out of place for both meat and beans. At the same time, the cooking time of both meat and beans during their simultaneous stewing practically coincide. It is safe to say that beans and meat coincide not only in their nutritional properties, but also in the temperature-time regime of their preparation. We also note that the addition of a sufficient number of tomatoes and onions to them gives such a dish extravagance and brightness, due to which residents of the southern regions of the planet are especially addicted to such cooking.
The main feature of cooking dishes containing beans with meat as a basis is the need for pre-soaking the beans a day before use. Just in this case, the beans absorb moisture and it softens the upper skin, which will subsequently more easily expose its interior to heat. Otherwise, everything is quite simple, and the process itself does not depend on whether it will be white or red beans with meat - the cooking time will remain the same: from one and a half to two hours of boiling. You should also carefully monitor the cooking process to prevent it from boiling, unless, of course, you are going to cook mashed potatoes from beans.
The meat for this dish is prepared in the most usual way. It should be cut into pieces of the usual size, as is done when cooking goulash. Then it should be washed with water and cook until tender for one and a half hours. Add onion and garlic to taste and simmer in the resulting broth over low heat for another half hour. At the next stage, mix the previously cooked beans with meat and leave them to simmer for some more time. Now you can add herbs and spices and the dish is almost ready to eat. Another method of preparation involves the preparation of beans as a sauce for fried meat, but in this case, mashed beans can be prepared and diluted with water or broth to a sour cream consistency. Ready sauce should just pour well-fried meat in onions and tomatoes and decorate this dish with herbs.