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Baked beans

Baked beans

is fasting and what goes better than bean stew :))

  • white beans 250 gr
  • salt
  • onion 1 pc
  • 5 cloves garlic
  • tomato paste 2 tbsp
  • oil

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Bean stew:

the beans (I put it in water one evening and then boil it) I boil it with salt, after it has boiled I let it cool, after the beans I pass it until it becomes a paste I add the crushed garlic together with 1 long of oil and salt to taste.

Finely chop the onion and fry it in a tablespoon of oil, after the onion has turned golden, add the two tablespoons of tomato paste.

Then I put the composition made of onion and tomato paste over the beans.


Baked beans

As I said, last week I cook every Friday of the year fasting recipes in this day . This time I want to bring to your attention a food simple namely bean stew. God, a well-beaten or unripe red onion goes well with it pickles of those put in barrels in brine & # 8230.

Ingredient:

500 g dried beans,

1 parsley root,

Preparation:

We put the beans in the evening soaked in cold water. The next day we clean the onion, carrots, parsley, onion and garlic. Put the beans in another clean water in a boiling pot together with 1 bay leaf, 1 whole onion, with the cleaned vegetables, 2 cloves of garlic and salt. Let it simmer until the beans are cooked. We take it aside from the water in which it boiled and proceed.

The rest of the onion, ie 2 in number, neither too big nor too small, cut it into small pieces and heat it with a pinch of salt per 100 ml of oil. Add the boiled beans to the boiled onion and pour 250 ml of tomato juice on top (or as we call it broth). Season with pepper, finely chopped thyme to taste, add 1 bay leaf and pour more water into who boiled the beans for another 300 ml in the pot. Add salt if needed and let it boil until the juice decreases a little, the bean stalk thickens and a glossy pojghita is formed on top.


Bean stew with acorns. Bean stew recipe. Method of preparation.

Pandemic recipes. As with the fasting version, for the bean stew we will start the preparations in the evening. We choose the beans, we put them in cold water, you know how to do it. The next day, after it doubles in volume, we boil it in cold water and a pinch of salt, let it boil for the first time and then change the water. We will leave the beans to boil until the beans are almost cooked (they should remain a little hard in the middle, tip).

Ihnie recipe. In another saucepan, we will put the acircrnatii and the vegetables, cleaned and finely chopped, with 2-3 teaspoons of oil. After they are lightly fried, put 3-4 cups of water, bay leaves and leave the pan on low heat. After about 15 minutes, add the well drained beans, put the broth mixed & icircn beforehand with half a cup of water and a tablespoon of flour and add salt and pepper to taste. Leave the yeast in the oven until it decreases visibly, and when we remove it, sprinkle the bunch of finely chopped parsley and serve with pickles. Good appetite!


1. Let the beans soak overnight in warm water. It will double in volume. This way the beans will boil faster and the grain will not break so easily. Add the beans to a pot and cover with hot water. It must be left over medium heat until it reaches boiling point. Then strain it and repeat the process 2 more times. There are various tricks to make the beans boil faster, and one of them is to add baking soda. You can do this but do not abuse it too much, because, although it softens the skin, it will destroy some of the vitamins. It is good when you prepare beaten beans because it makes it more creamy when crushed. It is recommended to let it boil over low heat. If you boil it over a high heat, you risk that the grains hit the inside edge of the pot and break.

2. After you put the beans in the third water, add the smoked ciolan. A boned one is good, it won't bother with removing the bone.

3. Add celery, 2 carrots and a parsnip. Add the two peeled potatoes. That's the secret to not having stomach problems. Follow the bay leaves and thyme and leave everything to boil, over high heat, with a lid halfway up the pot. After about 15-20 minutes, mix in the beans until you notice that it starts to soften. Then we stop because we don't want to break it.

4. If the water drops a lot during cooking and you need to top it up, always add hot water, not cold water.

5. Because it's stew and not soup, beans should be a less boiled idea, because you finish it in sauce, and it will boil there as well.

6. Test the ciolan from time to time to see if it is cooked. When the fork or knife enters it easily, it is ready. Remove and allow to cool. If the beans haven't boiled yet, leave it. If it boiled, then remove it from the heat and let it cool to room temperature, so that the grain does not change color. Strain the beans, but do not drain the water.

7. Cut the onions, carrots and bell peppers into cubes. But do not mix them, because they have different textures. You will also need to chop the tarragon and garlic.

8. If the ciolan has cooled, cut it into cubes. 9. Then heat the oil in a large pan and harden the carrot. When it shows signs of browning, add the onion and last but not least the pepper, garlic and tarragon. Both types of paprika, cumin and pepper follow. Then add the water from which he boiled the beans and let it boil. Finely chop the dill and place over the fish. Follow the ciolan and the beans and add more water. Add the tomato juice and let it boil a little more. Taste to see if you need more salt and a little caster sugar to cut the acidity of the tomatoes. Good appetite!


Baked beans


If there is a food that is always required, what can I do if it is a holiday or not, this is the bean stew. It has always been requested in family meals, especially with ciolan or sausages. My mother used to prepare it simply for the most hours in the day and we eat it with pickles and fresh homemade bread. It's a treat!

Bean stew is a traditional food that is very easy to prepare and in whose composition do not forget the bay leaves. I give it a taste and an extraordinary weapon.

You can prepare it as I wrote in the simple version or with ciolan. If you prepare it with a whisk, boil the meat and then boil the beans in the water in which the meat was boiled, it will have a very good taste! But let's see the recipe:

Baked beans

  • approx. 700 gr dried beans
  • 1 small carrot (optional)
  • 2 onions
  • 2-3 cloves of garlic
  • 1 tablespoon paprika or pepper paste
  • 2 bay leaves
  • 250 ml broth or mashed tomatoes
  • salt, pepper, thyme, basil
  • oil

Let the beans soak in cold water overnight, strain and boil in another cold water and after 2-3 boils change the water. Add the bay leaves, carrots, salt, and simmer (if the water drops, top up with warm water).

After it is cooked, strain the beans.

As I wrote if you do it with ciolan, first boil the ciolan, then in the water in which the meat was boiled, boil the beans.

Finely chop the onion and garlic, cut the carrot into pieces (you can throw it away, but I'm sorry so I use it). Cook the onion with the garlic until it becomes glassy then add the carrot, pepper paste or paprika. Stir a little more and add the broth or mashed tomatoes. If you want the sauce to come out thicker, you can also add a tablespoon of flour.

Mix well and add the beans then bring to a boil.

Add a little thyme and dried basil.

It is usually served with fried sausages or smoked pork chops and pickles.

The bone is deboned and cut into pieces and then served with beans or fried a little before.

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Pandemic recipes - beans. Do you know the benefits of beans?

Beans are not only a cheap and easy to incorporate food into the daily diet, but can easily be considered a superfood because it has many nutritional benefits. Beans contain carbohydrates, fiber and protein, necessary for any diet, and in terms of calories, well, beans are recommended precisely because they are low in fat, salt and calories. More than that, the culinary variety that beans give us cannot be compared to that of other foods, because from just one kilogram of such berries, we can cook stew, soups and soups, bean caviar, beaten beans. , we can include various salads, etc.

Beans. Baked beans. At the same time, it seems that the bean has other explanations, related to the subconscious. Did you know what it means to dream of beans? According to a dream dictionary, if you dream of beans growing on the ground, it is a sign that you will have no more money problems. If you eat beans, it is a sign that you have to beware of those who talk to you from behind. & Rdquo may raise the issue of marriage, if you dream of bean pods, it is said that you will have a joy, good news. And if you dream of eating beans. It is better to eat it in real life, because in a dream, it is believed that it means quarrel, scandal, according to Persian culture.


1. Let the beans soak overnight in warm water. It will double in volume. This way the beans will boil faster and the grain will not break so easily. Add the beans to a pot and cover with hot water. It must be left over medium heat until it reaches boiling point. Then strain it and repeat the process 2 more times. There are various tricks to make the beans boil faster, and one of them is to add baking soda. You can do this but do not abuse it too much, because, although it softens the skin, it will destroy some of the vitamins. It is good when you prepare beaten beans because it makes it more creamy when crushed. It is recommended to let it boil over low heat. If you boil it over a high heat, you risk that the grains hit the inside edge of the pot and break.

2. After you put the beans in the third water, add the smoked ciolan. A boned one is good, it won't bother with removing the bone.

3. Add celery, 2 carrots and a parsnip. Add the two peeled potatoes. That's the secret to not having stomach problems. Follow the bay leaves and thyme and leave everything to boil, over high heat, with a lid halfway up the pot. After about 15-20 minutes, mix in the beans until you notice that it starts to soften. Then we stop because we don't want to break it.

4. If the water drops a lot during cooking and you need to top it up, always add hot water, not cold water.

5. Because it's stew and not soup, beans should be a less boiled idea, because you finish it in sauce, and it will boil there as well.

6. Test the ciolan from time to time to see if it is cooked. When the fork or knife enters it easily, it is ready. Remove and allow to cool. If the beans haven't boiled yet, leave it. If it boiled, then remove it from the heat and let it cool to room temperature, so that the grain does not change color. Strain the beans, but do not drain the water.

7. Cut the onions, carrots and bell peppers into cubes. But do not mix them, because they have different textures. You will also need to chop the tarragon and garlic.

8. If the ciolan has cooled, cut it into cubes. 9. Then heat the oil in a large pan and harden the carrot. When it shows signs of browning, add the onion and last but not least the pepper, garlic and tarragon. Both types of paprika, cumin and pepper follow. Then add the water from which he boiled the beans and let it boil. Finely chop the dill and place over the fish. Follow the ciolan and the beans and add more water. Add the tomato juice and let it boil a little more. Taste to see if you need more salt and a little caster sugar to cut the acidity of the tomatoes. Good appetite!


1. Let the beans soak overnight in warm water. It will double in volume. This way the beans will boil faster and the grain will not break so easily. Add the beans to a pot and cover with hot water. It must be left over medium heat until it reaches boiling point. Then strain it and repeat the process 2 more times. There are various tricks to make the beans boil faster, and one of them is to add baking soda. You can do this but do not abuse it too much, because, although it softens the skin, it will destroy some of the vitamins. It is good when you prepare beaten beans because it makes it more creamy when crushed. It is recommended to let it boil over low heat. If you boil it over a high heat, you risk that the grains hit the inside edge of the pot and break.

2. After you put the beans in the third water, add the smoked ciolan. A boned one is good, it won't bother with removing the bone.

3. Add celery, 2 carrots and a parsnip. Add the two peeled potatoes. That's the secret to not having stomach problems. Follow the bay leaves and thyme and leave everything to boil, over high heat, with a lid halfway up the pot. After about 15-20 minutes, stir in the beans until you notice that it starts to soften. Then we stop because we don't want to break it.

4. If the water drops a lot during cooking and you need to top it up, always add hot water, not cold water.

5. Because it's stew and not soup, beans should be a less boiled idea, because you finish it in sauce, and it will boil there as well.

6. Test the ciolan from time to time to see if it is cooked. When the fork or knife enters it easily, it is ready. Remove and allow to cool. If the beans haven't boiled yet, leave it. If it boiled, then remove it from the heat and let it cool to room temperature, so that the grain does not change color. Strain the beans, but do not drain the water.

7. Cut the onions, carrots and bell peppers into cubes. But do not mix them, because they have different textures. You will also need to chop the tarragon and garlic.

8. If the ciolan has cooled, cut it into cubes. 9. Then heat the oil in a large pan and harden the carrot. When it shows signs of browning, add the onion and last but not least the pepper, garlic and tarragon. Both types of paprika, cumin and pepper follow. Then add the water from which he boiled the beans and let it boil. Finely chop the dill and place over the fish. Follow the ciolan and the beans and add more water. Add the tomato juice and let it boil a little more. Taste to see if you need more salt and a little caster sugar to cut the acidity of the tomatoes. Good appetite!


Recipes with beans

Bean curd

ingredients

  • 1 kg of beans
  • 1 kg onion
  • 500 gr carrots
  • 1 kg of capsicum
  • 2 kg of tomatoes
  • a teaspoon of dried thyme
  • Bay leaves
  • 1 liter of oil
  • a cup of broth
  • garlic cloves
  • salt

Method of preparation

Wash and clean the beans and boil for about 30 minutes, then drain and rinse and put back on the fire with the onion and bay leaves. After the beans are well cooked, remove the bay leaf, drain the juice and leave to cool.

When it has cooled, pass the beans with the blender vertically. In a bowl, heat the oil and add the diced or chopped vegetables (onion, carrots, peppers, crushed garlic).

Leave it on the fire until the composition starts to drop, but stir often so that the composition does not stick to the bottom of the pot, and later add the broth and seedless tomatoes. Boil the composition for about 30 minutes, then add the beans, thyme, salt and pepper to taste.

After the composition is perfectly homogenized, put the dish in the oven for an hour. When the bean zacusca is ready, put it in clean jars, put the lids on and leave it in a bowl with water to boil for another 40 minutes. The zacusca jars are left to cool until the next day, after which they are stored in the pantry.

Bean salad

ingredients

  • 500 g beans
  • 1 donut
  • 1 red onion
  • 1 bunch of parsley
  • 1 baking soda thin knife tip
  • 3 lettuce leaves
  • lemon juice (or balsamic vinegar)
  • 3 tablespoons oil
  • Salt pepper
  • 2 cucumbers
  • dill (optional, to taste).

Method of preparation

One evening before cooking, soak the beans in cold water. The next day drain and boil with cold water and a little baking soda. Depending on the age of the berries, it is left to boil for about an hour.

Drain the beans and allow to cool. Then mix well with diced donut, finely chopped salad and onion rubbed with a pinch of salt.

Add strained lemon juice and oil, chopped parsley and mix, matching the taste of salt and pepper. Let it cool for 30 minutes before serving.

Recipes with beans & # 8211 Soup

ingredients

  • 500 gr beans
  • 300 gr boneless smoked ciolan
  • 2 carrots
  • An onion
  • A piece of celery
  • A piece of parsnip
  • 5-6 cloves of garlic
  • 5-6 tablespoons tomato paste
  • 3-4 tablespoons of oil
  • 2 tablespoons pepper paste
  • 1-2 bay leaves
  • Green parsley
  • Salt and pepper.

Method of preparation

The beans are left to soak overnight, then drained and boiled with water and salt. When it has reached boiling point, remove from the heat, drain the beans and pass them under a stream of cold water, then boil them again in fresh water. Repeat the process 2-3 times, until the beans are half cooked.

Meanwhile, prepare the vegetables. Finely chop the onion, carrots, celery and parsnips. In a bowl, put the onion to harden with a little salt and leave it until it becomes glassy. Add the carrots, parsnips, finely chopped garlic and celery and cook together until the vegetables begin to soften for 5-6 minutes.

Add the smoked ciolan, pepper paste, paprika, bay leaves, salt and pepper and mix well. Add the beans drained well of the water in which they boiled, then fill in the pot with water and put everything to boil. When the berries and stalks are cooked, remove the bay leaves and turn off the heat.

It matches the taste of salt and is eaten hot with thyme sprinkled on top.

Shrimp with beans and tomatoes

ingredients

  • 450 gr beans
  • 400 gr chopped tomatoes
  • 15 pieces of shrimp
  • An onion
  • 50 gr garlic sauce or pesto sauce
  • 50 ml of water
  • 3-4 tablespoons olive oil
  • Fresh parsley
  • Salt pepper.

Method of preparation

Put the olive oil in a pan and add the finely chopped onion. Leave to harden for 2 minutes, then add the tomatoes, 50 ml of water and season with salt and pepper. Bring to the boil for 5 minutes, add the beans, garlic sauce and cook until the beans are cooked through.

Separately, put a little oil in another pan and add the shrimp to the frying pan for a few minutes. Season to taste. When the shrimp are ready, add them over the bean dish, mix everything well, sprinkle with fresh parsley and eat hot.

Low grain beans (iahnie)

ingredients

  • 500 gr beans
  • 2 onions
  • 2 carrots
  • A piece of celery
  • A bell pepper
  • 2 tablespoons tomato paste
  • 2-3 tablespoons oil
  • A few bay leaves
  • Sweet paprika, salt, pepper
  • Fresh parsley or dill.

Method of preparation

The beans are washed and left to soak in cold water overnight. The next day, drain the water in which the grains were, add clean water and put the pot to boil for a few minutes, then let the grains strain. Repeat the same process once more, after which, when the beans are finished cooking, the beans are boiled, covered with water.

When the beans are half cooked, add the diced onion, carrot, celery and pepper, add the bay leaves and simmer.

Separately, in a bowl put the onion to harden, add the tomato paste and a little water and let the sauce boil until it binds. Add the beans over the sauce, season everything with salt and pepper and cook for another 5 minutes. At the end, add finely chopped greens and serve hot.


Baked beans

A warm bean stew is only good when it gets cold, regardless of the season. However, we want it to be a light meal, so this time we don't add meat, we just pour a little beef soup for flavor. Otherwise, we throw in the pan and onion, and carrot, and green celery, and tomatoes, and even a kale leaf. And because we want a traditional flavor, we use fresh basil leaves.


Bean stew with acorns. Bean stew recipe. Method of preparation.

Pandemic recipes. As with the fasting version, for the bean meal with c & acircrnaĆŁi we will start the preparations in the evening. We choose the beans, we put it in cold water, you know how to do it. The next day, after it doubles in volume, we boil it in cold water and a pinch of salt, let it boil for the first time and then change the water. We will leave the beans to boil until the beans are almost cooked (they should remain a little hard in the middle, tip).

Ihnie recipe. In another saucepan, we will put the acircrnatii and the vegetables, cleaned and finely chopped, with 2-3 teaspoons of oil. After they are lightly fried, put 3-4 cups of water, bay leaves and leave the pan on low heat. After about 15 minutes, add the well drained beans, put the broth mixed & icircn beforehand with half a cup of water and a tablespoon of flour and add salt and pepper to taste. We leave the yeast in the oven until it decreases visibly, and when we remove it, we sprinkle the bunch of finely chopped parsley and serve with pickles. Good appetite!