Bob goulash with pork (almost real) in a slow cooker

Bob goulash with pork (almost real) in a slow cooker
Category: Meat dishes
Ingredients
Pork - back 500-600 g
Dry beans (more beautiful - red and white) 400 g
Carrots 150 g
Onion 100 g
Sweet red pepper
(I have a freeze) 150 g
Tomatoes (also frozen) 150 g
Tomato paste
(you can juice, then less water) 70 g
Water
Sunflower oil
Cooking method

The volume did not reach the max. risks for 2 (I have Panas 18)
1. Beans soaked for 1-2 hours
2. meat - into pieces of "goulash" size, lightly fried on "baked goods", added carrots and onions and also held them a little on "baked goods"
3. Without stirring, put a layer of pepper-tomatoes. filled up with beans, added hot water about 0.5 - 1 liter (depending on the state of the beans at this point)
4. "Stewing" for 3-3.5-4 hours (depending on meat and beans)
5. Approximately h / z 1.5-2 hours from the beginning of the process, I added tomato, salt, pepper, lavrushka, ground sweet paprika (a lot) and other spices (I hopped-suneli, for example, put a little), added water, mixed , turned it on for "steam cooking", waited until it boils, set it to extinguish.
6. Since this took place late in the evening, the process ended at about 3 o'clock, and until 6 o'clock it was warming up. Mb, and therefore thickened well, the beans became soft.
try it, you will like it!
my men, in any case, after finishing the contents of the pan, demanded to repeat it immediately.
I'll cook today.
I want to add (based on the results of further "running" the recipe)
1. all the same, it is better to soak the beans longer, from 2-3 hours or more, then, for my taste, the dish is more interesting. And the cooking time can be reduced.
2. Bean goulash with white beans with red spots turned out to be more successful, there the peel is softer. Probably, it will be nice with ordinary white too (it boils down faster), only the color will be less saturated.
There is also one trick to speed up the boiling of beans in a saucepan (taught on the market), which is probably also suitable for MV, if, after laying the beans, bring to a boil on "steaming"
and the trick is this:
soaked for a while, put it in a saucepan, poured it with cold water, let it boil, poured 1 glass of cold water, again to a boil, another 1 glass of cold water, then, as usual.

Note
Very similar to "real Hungarian", thick, hearty, delicious.
"Almost" - because I took only one type of meat, did not add smoked meats and potatoes.

My parents recently tried microwaved beans. Cooked beforehand NOT soaking for 25 minutes. If necessary, I can find out more, I don't remember now. I mean, you can bring the beans half-cooked in the micro before cooking. As an option.

[Pogremushka]

If necessary, I can find out more, I don't remember now.

Pogremushka, of course it is necessary !!! And not only for goulash

Tortured parents: both remember different recipes for cooking beans in micro. Cooked once, TOGETHER! - and the recipes are different.
In short, I bring to a common denominator: rinse the beans, pour water 2 fingers higher than that. Cook under a lid at a power of 450-600 watts for 40 minutes. Stir a couple of times during cooking.