Lean bean soup in a slow cooker
Category: First courses
Ingredients
Bulb onions 500 g
Canned white beans (if you have time, it is better to cook it yourself) 2 cans
Tomato paste or tomato puree (preferably Italian) 350 g
Salt ¾ tsp (measuring spoon from HP Panasonic)
Ground black pepper ½ tsp.
Citric acid ½ tsp.
Basil and parsley, dried 1 tsp. each
Garlic 1 head
Fresh cilantro 2-3 bunches
Olive oil 50 g
Fresh tomatoes (optional) 1-2 pcs.
Cooking method

1. Cut the onion into thin half rings, put it in a multicooker, add half of a multicooker measuring glass of water and simmer with butter in the "Stew" mode with the lid closed for 30 minutes (stir several times).
2. Put beans from jars in a multicooker (pre-wash it with cold water), finely chopped half of a head of garlic, tomato paste, salt, pepper, parsley, basil, citric acid, add water to the desired thickness (I add 6-7 measuring cups ), mix and put in the "Quenching" mode for 1 hour.
3. 10 minutes before the end of cooking, add finely chopped half of the head of garlic and cilantro.
P.S. After the end of cooking, you can still leave to sweat for half an hour. Along with tomato paste, you can also add chopped 1-2 fresh tomatoes.
Bon Appetit!

Cooking time: 1 hour 10 minutes
Cooking program: braising


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