Bean stew

Stew with beans can be prepared not only in the vegetable season, but also in winter, using fresh frozen vegetables. All vegetables must be chopped, put in a frying pan or cauldron and simmer in tomato juice over low heat.

Ingredients

• Beans - 150 grams (fresh or frozen green beans, boiled or canned beans)
• Potatoes - 5 Pieces (medium size)
• Onion - 1 Piece (large)
• Bulgarian pepper - 1-2 Pieces
• Tomato juice - 200 Milliliters
• Vegetable oil - 25 Milliliters
• Salt, black pepper - To taste
• Greens - To taste (fresh or dried)

Directions

1. Prepare food. Some of my food is frozen, you don't need to defrost them.
2. Cut the beans into pieces. In a stew with beans, you can use several types of beans: fresh or frozen green beans, boiled or canned beans.
3. Cut the onion into cubes.
4. Peel the potatoes, wash, cut into cubes.
5. We put all the vegetables in a deep frying pan, saucepan or cauldron. Season with salt and pepper to taste. Drizzle with vegetable oil.
6. Pour in tomato juice. The vegetable mixture is ready for stewing. If a multicooker is used, then put the bowl in the machine and select the "quenching" mode, the time is 40 minutes. If cooking in a skillet or cauldron, bring the mixture to a boil, reduce heat, and simmer over very low heat for 35 minutes, covered.
7. The bean stew is ready. Add chopped greens to a ready-made dish when serving. Enjoy!