Beans with tomatoes and bell peppers
4 servings
40 minutes
Beans with tomatoes and bell peppers is a vibrant and rich dish of European cuisine that combines the tenderness of beans, the juiciness of tomatoes, and the sweet freshness of bell peppers. This dish has roots in traditional village cooking where simple yet hearty ingredients were used. The flavor is harmonious: soft beans complement the sweet-sour notes of tomatoes perfectly, while bell peppers add a pleasant freshness. Sour cream and mustard give a special creaminess to the dish, creating a delicate sauce. This dish is perfect for cozy family lunches or dinners; it can be served as a standalone dish or as a side to meat. Its simplicity makes it accessible even for novice cooks, while the rich taste and benefits of beans make it a desirable guest at any table.
1
Soak the beans overnight (8 hours) to absorb liquid and soften. For two cups of beans, use 4 cups of water. Then drain the remaining water. Cook the beans: cover with water, add salt, and simmer on medium heat for 40 minutes to 1 hour until done.
- Red kidney beans: 2 glasss
- Salt: to taste
2
Chop the onion and carrot, heat in a pot with butter for flavor. Stir.
- Onion: 1 head
- Carrot: 1 piece
- Butter: 10 g
3
The skin of the tomatoes needs to be removed. For this, immerse the tomatoes in boiling water for 30 seconds until the skin starts to come off. Then remove the tomatoes from the boiling water, peel off the skin, and add them to a pot with carrots and onions. Mix well.
- Tomatoes: 2 pieces
4
Clean the bell pepper from seeds, chop it, and add it to the pot with the other vegetables. Mix well.
- Red sweet pepper: 1 piece
5
Add garlic; salt and ground pepper to taste.
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
6
Add beans.
- Red kidney beans: 2 glasss
7
Add two tablespoons of fresh sour cream and two teaspoons of mustard. Mix well.
- Sour cream: 2 tablespoons
- Mustard: 2 teaspoons
8
Simmer for about 15 minutes.
