Red beans stewed with meat

How to extinguish red beans with meat? First of all, prepare all the necessary products. This time I made it with pork, but you can also use beef or chicken, just keep in mind that the cooking time may change. So, if you have meat from the freezer, it must first be thawed at room temperature.

Soak red beans in cold water for 8 hours. It is better to do this in the evening and leave until morning.

Boil the beans in a separate pan until ready.

Wash the meat and dry it with napkins. Cut the pork into small cubes. In a frying pan with high sides, heat the oil without odor. Send the meat to the pan.

Fry the pork briefly, stirring constantly. Next, pour a small amount of water (40-50 ml) and simmer under the lid on a low flame for about 30-40 minutes. At the end of extinguishing, open the lid and, if there is any remaining liquid, evaporate it, making the heating of the stove to the maximum.

Peel the onion and carrot. Cut the bell pepper in half and remove the core. I used half a yellow pepper and half a red pepper for the brightness of the finished dish. Wash the vegetables, dry them and cut them into small cubes.

Add onions, carrots and peppers to the pan next to the pork.

Stir fry lightly.

Wash the tomatoes and cut them into large cubes. If desired, peel the tomatoes first, I usually don't. Send the tomatoes to the pan. At this stage, you can use a small amount of tomato paste or homemade adjika. Salt everything to taste, season with your favorite spices and simmer on medium heat under the lid for about 5-10 minutes.

Next comes the turn of beans. Add it to all the ingredients in the pan. If you use garlic, then add it too, chopping it in advance. Mix everything again and put out for 15-20 minutes on low heat under the lid.

Sprinkle the finished dish with chopped greens such as parsley, dill or spring onions.

Before serving, offer each person ground black or allspice. Done!