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Beaten beans

Beaten beans


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We choose the beans and soak them in warm water, preferably one night before preparing them.

We boil the beans, and throughout the cooking we will change the water about 3 times so as not to produce gas in the stomach. We will consider putting over beans, after throwing water twice, only boiled water, so we will have soft beans, otherwise it will harden.

In the last water (the third) we will put 1 onion, the diced carrot, the diced pepper, delicate or salt, 2 tablespoons of oil and we will boil until the grain boils well.

Drain the bean soup, and we will pass the beans with the vegetable strainer until it becomes a fine paste.

We will harden the two onions well and then we will add the broth. Let it reduce well and it will become a thicker sauce.

Over the bean puree we will add the garlic sauce according to preference. Season with salt and pepper.

Place the bean puree in a bowl and grease it well with the onion sauce.

Serve on slices of bread with donut / pepper slices.


Beaten beans with onion and garlic

In beans. Passing along with it everything is tastier and more. aspects.

Bucur Denisa, November 29, 2015

Valsan Nela, November 27, 2015

The most "correct" recipe! The beans are thinned with oil and not with the juice with which they boiled. with oil it comes out greasy, pleasant in color and very tasty! I do not recommend putting carrots in beans and it piss. it gives it a pink color. while rubbed only with crude oil it acquires a color that you say is caviar ... in my opinion. otherwise the recipe is good!

The remaining onions are hardened. Because he said 4 onions in total.

Roman Violeta, November 24, 2015

thank you smoky for the recipe

Aurora Ionoaia, November 20, 2015

I also put a pickle, it's delicious

Nadia Andreea Farcasel, August 26, 2015

you probably boil them just for taste. because then he says they can be eaten with a little salt and olive oil. but the recipe is a bit dubious: "do we put the remaining onions (ie the boiled ones) to harden until they become glassy"? the onions are already glassy and I don't know if they still "go" to the pan. finally. I'm still looking for recipes

for reasons of laziness, does it work in the blender?

Lavinia Roxana, June 10, 2015

After passing the boiled carrot, where do you add it? In beaten beans or in onion sauce?

Andreea Ana Savin, May 22, 2015

it makes sense it's just a typo. don't you deduce what he means?

Bratzary Hand Made, March 14, 2015

laughs shard of broken pot :)), but how are you? "slap your breast / or wash" ?!

marieta, November 7, 2014

The boiled carrot radel with hardened onions is sweet and good

Ani Moro, September 27, 2014

If you also add celery to the boil, which you pass together with the carrots, at the end. a wonderful bean comes out! I recommend you try it at least once!

Ana Maria Onofrei, August 19, 2014

I'll cook it tomorrow. I haven't heard of carrots but I will definitely try

Dragos Verdesi, June 19, 2014

Dana Cămărăşan, June 3, 2014

Cimpean Manuela, June 3, 2014

I've never heard of carrots for the first time

Rebecca Aioanei, February 1, 2014

Gratiela De Bruin, February 1, 2014

I also pass the boiled carrot. It gives it a special taste!

Patricia Iordache (Chef), October 10, 2013

Teodora, thanks for the advice! I will try. )

Teodora Botezatu, September 29, 2013

after passing the beans, try to put 2-3 tablespoons of mustard, depending on taste. and a little sugar to give back the jam that was washed after changing the water several times.


500 gr beans, white, 1 can of red beans, 3-4 red onions, 4-5 red peppers, small, salt and pepper, olive oil, garlic, lemon juice, zacusca, pickles, pickles

One of the staple foods in the cold season, and only, is bean beans, and bean recipes are among the most popular, from beaten beans, or bean caviar, to stew, soup, or broth.

The beans are kept hydrated in cold water for a few hours, or from evening to morning. Then drain, rinse and boil in water until well covered. Bring to the boil for 5-10 minutes, after boiling, then drain, rinse with hot water and boil again in boiling water. Vladut's advice is to boil simple beans, without salt, without vegetables!

Drain the well-cooked beans and leave to cool for a few minutes. Meanwhile, heat a frying pan with olive oil and add the beans to it. Stir a little on the fire, then leave to cool.

When the beans are well cooled, they are processed with a blender and turned into a paste. Add olive oil, lemon juice, salt and pepper to taste, but also a finely chopped red onion, just like caviar salad.

Preparation of cooked vegetables. The other red onions, 2-3 in number, will bake in the oven. The peppers will be fired in a pan greased with a little oil. They can also be baked in the oven. Since they are from the little ones, they come out better in the pan.

Open the jars with pickles and zacusca, respectively.

The beaten beans are served decorated with red beans, along with slices of bread spread with zacusca, with the mix of baked vegetables and everything with pickled ghebe and pickled cucumbers.


500 gr beans, white, 1 can of red beans, 3-4 red onions, 4-5 red peppers, small, salt and pepper, olive oil, garlic, lemon juice, zacusca, pickles, pickles

One of the staple foods in the cold season, and only, is bean beans, and bean recipes are among the most popular, from beaten beans, or bean caviar, to stew, soup, or broth.

The beans are kept hydrated in cold water for a few hours, or from evening to morning. Then drain, rinse and boil in water until well covered. Bring to the boil for 5-10 minutes, after boiling, then drain, rinse with hot water and boil again in boiling water. Vladut's advice is to boil simple beans, without salt, without vegetables!

Drain the well-cooked beans and leave to cool for a few minutes. Meanwhile, heat a frying pan with olive oil and add the beans to it. Stir a little on the fire, then leave to cool.

When the beans are well cooled, they are processed with a blender and turned into a paste. Add olive oil, lemon juice, salt and pepper to taste, but also a finely chopped red onion, just like caviar salad.

Preparation of cooked vegetables. The other red onions, 2-3 in number, will bake in the oven. The peppers will be cooked in a pan greased with a little oil. They can also be baked in the oven. Since they are from the little ones, they come out better in the pan.

Open the jars with pickles and zacusca, respectively.

The beaten beans are served decorated with red beans, along with slices of bread spread with zacusca, with the mix of baked vegetables and everything with pickled ghebe and pickled cucumbers.


500 gr beans, white, 1 can of red beans, 3-4 red onions, 4-5 red peppers, small, salt and pepper, olive oil, garlic, lemon juice, zacusca, pickles, pickles

One of the staple foods in the cold season, and only, is bean beans, and bean recipes are among the most beloved, from beaten beans, or bean caviar, to stew, soup, or broth.

The beans are kept hydrated in cold water for a few hours, or from evening to morning. Then drain, rinse and boil in water until well covered. Bring to the boil for 5-10 minutes, after boiling, then drain, rinse with hot water and boil again in boiling water. Vladut's advice is to boil simple beans, without salt, without vegetables!

Drain the well-cooked beans and leave to cool for a few minutes. Meanwhile, heat a frying pan with olive oil and add the beans to it. Stir a little on the fire, then leave to cool.

When the beans are well cooled, they are processed with a blender and turned into a paste. Add olive oil, lemon juice, salt and pepper to taste, but also a finely chopped red onion, just like caviar salad.

Preparation of cooked vegetables. The other red onions, 2-3 in number, will bake in the oven. The peppers will be fired in a pan greased with a little oil. They can also be baked in the oven. Since they are from the little ones, they come out better in the pan.

Open the jars with pickles and zacusca, respectively.

The beaten beans are served decorated with red beans, along with slices of bread spread with zacusca, with the mix of baked vegetables and everything with pickled ghebe and pickled cucumbers.


ROMANIAN COOKING

And with the new year, a new series on Where Is My Spoon. And this time not only a two-week or even monthly series, but a whole year series. I decided to go for Romanian cooking in 2017, so I could call this & ldquoOne Year of Romanian Cooking & rdquo.

Why Romanian cooking? Well, first of all, because I am Romanian. & # 128578

Secondly, I realized (quite a long time ago) that although I am thoroughly Romanian and only left my native land as an adult, I don & rsquot cook quite as much Romanian food as you might think.

I have my beloved dishes like the Chicken Soup with Dumplings or the Pea and Chicken Stew and several others, but if I really were to count them, they are really not that many.

The main reason for that is that I have only started cooking a couple of years after I left Romania and I have only had my grandmother & rsquos own cooking for inspiration. My aunt and my cousin might have had an input on my cooking from time to time, but we don't see each other that often to really deepen that input.

And talking about my grandmother & rsquos cooking: her food was really delicious and what she cooked always tasted amazing, there was only one catch to her cooking, she only made the same 20 or 30 dishes over and over again.

Her whole life! Never tried anything new! Or if she ever did (I remember her cooking an unusual kohlrabi stew once, which was never mentioned again afterward), she would only say it wasn't good and that there was a good reason she never tried that before.

So, you see, I know my grandma & rsquos dishes very well, most of them I cook myself regularly, my husband and my kids learned to love them as well. But, there is so much more to Romanian cooking than that and I really feel I would like to know more about it.

Romanian cooking is not something famous like Italian, French or Indian cooking, but it is really good, warm and comforting, no frills and no complicated methods, simple food using few ingredients most of the time, not so many spices, but still tasting so good. I really hope I can interest you in trying out some of my dishes.

What to expect? Lots of seasonal vegetables that grow in Romania like in the Garden of Eden, things like peppers, eggplants, zucchini and many more, quite a lot of pork recipes & ndash probably more than I am used to eating these days & ndash but pork is really eaten a lot in Romania.

Also lenten recipes & ndash many Romanians are taking the fasting times very seriously, so there are lots of vegan Romanian recipes out there, not only savory but sweet as well.

Not to forget the glorious cakes. Like I & rsquove just said: there are no frills in the Romanian cooking, but there are lots of frills in the Romanian baking. & # 128578

And also lots of trips down memory lane, you can skip those if you like, I will not mind. & # 128578 & # 128578

WHITE BEAN DIP

The first two weeks will be dedicated to some kind of Winter Menu, several dishes that I used to see a lot of in the winter months, starting with this delicious white bean dip, a staple in Romanian cooking, something I am sure every Romanian person out there has already eaten.

A very simple dish, easily made and quickly devoured, healthy, vegan, lenten, whatever!

I remember eating it not only at home but also in our favorite tavern during those days & ndash Don Titi & rsquos Crama in Sibiu, a very special place to us, it was where I met my husband, who was traveling through Romania / Europe at the time.

Don Titi used to serve these huge slices of white bread, thickly smeared with white bean dip and topped with onions. A mug of hot mulled wine to go with it and you needed nothing else. Soooo good!


Beaten bean recipe - ingredients and preparation

For this recipe I used canned beans, to save time wasted in the kitchen by boiling and changing the water to beans.

You can use dried beans, but keep in mind that it must be left to soak for 12 hours and then boiled for 4-5 hours, during which time you change the water about 2-3 times. So it's a bit of a hassle, I promised you an easy and quick recipe for beaten beans, that's what you'll get.

Ingredient:

  • 500 grams of white beans (2-3 cans)
  • 100 grams of sliced ​​baby carrots (optional)
  • 4-5 white or red onions
  • 4 cloves crushed garlic (optional)
  • 5 tablespoons sunflower oil
  • 2 tablespoons broth or mashed tomatoes
  • A few peppercorns
  • 2-3 bay leaves
  • Salt and pepper to taste

Method of preparation:

Put the canned beans, carrots, peppercorns and bay leaves in a pot of water and bring to a boil. Leave it on the fire for another 30 minutes or until the carrots are well boiled, then remove the peppercorns and bay leaves.

Strain the beans and boiled carrots and put them in a blender. Pass the contents on high speed for 1-2 minutes, until you get a homogeneous composition.

Cut the onion into thicker scales and put it to harden in a pan with hot oil, at the right heat. When the onion is soft (be careful not to burn it), add the two tablespoons of broth, mix well and leave for 1 minute on the fire.

Put half the amount of onion and crushed garlic (optional) over the bean and carrot mixture. Rub well with a wooden spoon and season with salt and pepper.

The rest of the onion hardened with broth is placed over the beans placed in a bowl or directly on the slice of bread with beaten beans. Good appetite!


To boil faster, it is good to let the beans soak in cold water for at least 10 hours or overnight.

Then drain the water and wash the soaked beans well, then boil it in hot water. Let it boil for 10 minutes and drain the water, then put the boiling water back on and let it boil. Repeat the procedure twice more.
When the beans are almost cooked, add the diced vegetables, season with salt and pepper, bay leaves and thyme sprigs. Optionally, you can add a teaspoon of dried mint to avoid bloating. Bring everything to a boil until the beans and vegetables are soft.

Drain the juice, remove the bay leaves and thyme sprigs, then mix with a vertical blender until you get a fine cream. Add the finely crushed garlic, 3-4 tablespoons of oil and, if necessary, a little hot juice.

Leave the beaten beans aside and put 2 tablespoons of oil in a pan, then add the chopped onion and a pinch of salt and let it soften. Add the sweet paprika, then the broth, sugar and a few tablespoons of the juice in which the beans were boiled and simmer until reduced.

Serve the beaten beans with onions on top, with fresh or toasted bread, it's amazing!


Bean recipe with smoked ciolan

Ingredients for smoked beans

  • 500 g dry beans
  • salt
  • peppercorns and powder
  • sweet Boya
  • tomato juice or broth
  • Bay leaves
  • smoked bone
  • 2 onions
  • dill.

How to prepare smoked beans

1. Let the beans soak for a few hours before or even overnight. After it has softened well, bring it to a boil and let it boil for an hour, covered with a lid.

2. Finely chop the onion and place in a saucepan with a tablespoon of oil and cook for 2-3 minutes. Place the beans over the hardened onion together with the tomato sauce and season with salt, pepper, paprika and bay leaves, then let it simmer for a few more minutes.

3. Separately, cut the meat from the smoked ham or leave it whole and fry in its own juice.

4. Put the ciolan in the beans and put them in the oven to reduce and brown.

Beans with smoked ciolan are served garnished with finely chopped green dill and assorted pickles.


Iahnie de fasole & # 8211 de post

If you follow the steps below, you will be able to surprise those around you with the tastiest bean stew, fasting. Here's what to do:

The beans are picked, washed in a few waters and then left to soften from evening to morning. In the morning, remove and bring to a boil in 2-3 waters, to eliminate all toxins. After boiling and the grain is soft but whole, it is drained in a sieve.

During this time, cut the onion into scales, grind the garlic and put it to harden in a pan with oil. When the onion has become glassy, ​​add the beans and a little water.

Separately, prepare the tomato paste with salt, pepper, thyme and paprika, and if the paste is too thick, add a little lukewarm water and pour over the beans. Add a bay leaf and let it drop, at the right heat, in the oven. Serve with pickles and garnish with green parsley.

3.5 / 5 - 14 Review (s)

Bean recipe in bread bowl

Ingredients for beans in bread bowl

  • 1 smoked ciolan
  • 250 g beans
  • 1 large carrot
  • 1 large onion
  • 1/2 donut
  • Bay leaves
  • tarragon
  • thyme
  • vegetable concentrate
  • paprika
  • salt
  • pepper
  • 4 homemade breads.

Bread ingredients:

  • 1.5 kg of flour
  • 75 g of yeast
  • hot water
  • salt
  • 3 tablespoons olive oil
  • 1 or.

How to prepare beans in a bread bowl

1. Peel the onion, cut it into small pieces, then fry it in a pot.

2. Peel a squash, grate it and slice it. Allow to harden a little, then add the beans, ciolan and bay leaves. Pour water and bring to a boil until the beans are soft.

3. At the end, season with salt, pepper, paprika, tarragon, thyme and vegeta.

4. While the beans are boiling, prepare the breads: mix all the ingredients, leave to rise for about an hour, then divide the dough into four parts. Shape the breads and put them in the oven. 10 minutes before removing them from the oven, grease the breads with a beaten egg.

5. Cut a loaf of bread, remove the core and place the soup.


Video: Butterbeans Cafe Promo The Brand New Series on Nickelodeon (July 2022).


Comments:

  1. Faejinn

    Magnificent idea and it is duly

  2. Galar

    I can offer you to visit the website, which gives a lot of information on the subject that interests you.

  3. Brakinos

    You have quickly thought up such matchless phrase?

  4. Meztirn

    How to act in this case?

  5. Eugenio

    This is a great option



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