Put the beans to drain, then crush well with a blender, and after all the grains have been crushed well, add a little oil so that the mayonnaise and mix well, it will become whitish, at the end add salt, white pepper. , and lemon zest and mix well.
Chop the onion very well then mix with the beans.
Serve on bread or bread croutons, mini crackers. It is great with olives, red moon radish, lettuce, it's wonderful
On fasting days it works fantastically well and is very tasty and the preparation is very fast
White bean cream soup with bacon and garlic
Until a few years ago, when I was still not playing with the ingredients so much, and my imagination was manifested in other parts than in the kitchen, beans had a simple purpose in this world. I mean, what I had learned from my mother at home: bean soup, beaten beans, stew or beans with ciolan.
But only with a little creativity can you transform the poor man's food into a way worthy even of some pretentious guests: bean cream soup with bacon "croutons". The ingredients do not differ much, as you probably guessed, from those needed for a bean with bacon or ribs. But the end result is completely different.
I used white, fat beans (butter beans, as the English call it) that I left to soak overnight, then I boiled it for about two and a half hours, changing the water twice. Half an hour before stopping the fire, I put in the pot and vegetables: an onion, a carrot, half a small celery, a parsnip. And 5 minutes before taking the pot off the heat I put plenty of olive oil, about 60-70 ml, and salt.
I then let the boiled beans and vegetables take on their flavors and befriend the olive oil. After half an hour, I put the contents in the blender and beans, and vegetables, and soup (actually, I did this in about three tranches) and I passed everything.
Because the beans have that hard shell and because that shell doesn't pass completely, it's imperative to strain the soup through a fairly thick sieve after mixing it in a blender, because that's the only way to get a fine cream.
Season the cream soup with garlic slices, well-browned bacon in the pan and dried or green rosemary, freshly ground pepper.
How do we crush and pass the rubbed, beaten beans?
There used to be no food processors and the beans were crushed with a fork or a mashed potato utensil. Then the composition was thinned a little with a little juice left over from boiling and the paste was passed through a fine sieve or through the potato press (which we also use for dumplings). The idea is to get rid of the shells and to obtain a paste as fine and silky as possible.
Nowadays we also go for shortcuts. I put the beans together with 2 tablespoons of juice (better put less at the beginning and add more later) in the processor bowl with knives (or in a blender) and I mixed them for a few seconds. Then I passed the paste through a fine sieve and obtained a fine, frothy cream.
How do we season the beaten, rubbed beans?
The bean paste obtained can be further diluted with a little juice, thus adapting its consistency. I added salt and pepper and 3 cloves of finely crushed garlic through the press. What a flour flavor !!
3 fasting recipes
It's been more than half past Easter and you already don't know what to cook? Together with O’Green vegetables we come to your aid with 3 fasting recipes, for daily inspiration! We have prepared for you: Hummus with peas, Corn salad and White bean cream with caramelized onions!
Click PLAY in the window below for the video recipe! & # x2665
O’Green vegetables are ideal for salads, meals, wraps or pizza. They are easy to use and always at hand. Today I proposed 3 very fast but nutritious and delicious fasting recipes! They are easy to adapt according to your tastes and preferences and can be enjoyed as a package, especially since the good weather is coming and a picnic in nature is always welcome!
All 3 Fasting recipes they have very affordable ingredients, most of them you already have in the fridge or pantry! I leave below the ingredients for each recipe and, with great pleasure, I invite you to watch the video recipes for how to prepare!
3 fasting recipes & # 8211 Hummus with peas & # x2665
Pea hummus is a quick hummus, prepared in less than 5 minutes, but which is perfect for spring! It is very fresh and, for an ultra fresh hummus, we can use fresh mint instead of parsley! We can serve it with slices of baguette, salted biscuit, vegetable sticks, in sticks or tortilla, as a sauce for nachos.
O’Green’s green peas are garden peas, with an authentic taste and a special texture. An important source of fiber and protein, easy to prepare because it is already cooked!
Ingredients for 6-8 servings of Hummus with peas:
- 2 canned peas O & # 8217Green
- 60g tahini (susan pasta)
- 3 tablespoons olive oil
- lemon juice
- 2-3 cloves garlic
- fresh parsley
- 2 tablespoons onion
- salt & pepper
3 post recipes - Corn salad & # x2665
Corn salad is my and the children's favorite! Inspired by street food from Mexico, corn salad can be a stand-alone meal, but it is also a delicious garnish for any type of barbecue! For extra flavor, you can also use hot peppers or chili flakes.
O & # 8217Green corn is an important source of vitamins (A, B, E), fiber and minerals. Magnesium content helps to strengthen the bone system and maintain a normal heart rate.
Ingredients for 4-6 servings of Corn Salad:
- 2 canned corn O & # 8217Green
- 1 finely chopped bell pepper
- juice from a lemon
- 60g vegetable mayonnaise
- 2-3 cloves garlic
- fresh parsley
- salt & pepper
3 fasting recipes - White bean cream with caramelized onions & # x2665
Bean cream with caramelized onions is inspired by Buni Sia's beaten beans, only I simplified the recipe! I use O’Green white beans, which are ready to cook and super versatile! For caramelized onions I use a little brown sugar and balsamic vinegar reduction. Thus we obtain a wonderful onion sauce, caramelized gold, with slightly sweet notes.
O & # 8217Green white beans are a rich source of antioxidants, fiber and protein. It also helps regulate fat deposits in the body. The delicious taste makes O & # 8217Green white beans a delight in any salad.
Ingredients for 4-6 servings of White Bean Cream
- 3 canned beans O & # 8217Green
- 3 large white onions, cut into slices
- 3 tablespoons olive oil
- juice of 1/2 lemon
- 2-3 cloves garlic
- 2 tablespoons balsamic vinegar reduction
- 1 tablespoon brown sugar
- salt & pepper
I hope you enjoyed the 3 fasting recipes I proposed to you today, although, you know, they are ideal anytime, not only during fasting, but anytime! I invite you to discover more products O‘Green - HERE & # x2665
Bean cream with baked peppers - everything you need to know about the recipe
- You can use white beans, red beans, a mix of both or a mix of beans and chickpeas.
- Tahini, or sesame paste, gives a special taste to bean cream. You can find it in Lidl stores and you can use it in any Hummus recipe.
- Along with baked peppers, you can add dried tomatoes, avocados, green onions, etc. to the composition.
- Bean cream with baked peppers is stored very well in the refrigerator for 2-3 days, in a tightly closed pan.
Ingredients for 6 servings of bean cream with baked peppers:
- 2 canned Freshona white beans
- 2 Freshona baked peppers
- 2 tablespoons Primadonna olive oil
- 2 teaspoons tahini Mikado
- Sare Castello, Piper Kania
- Alesto pumpkin seeds
- 2 tablespoons fresh parsley
- 2 tablespoons fresh basil
- 2-3 cloves of garlic
All the ingredients for the Bean Cream with Baked Pepper recipe can be found in LIDL stores.
Drain the canned beans, wash it under cold water, let it drain in a sieve. Drain the baked peppers.
Blend the beans, peppers, olive oil, tahini. We match the taste of salt and pepper.
Add the finely chopped greens, the garlic cloves passed through the press, the pumpkin seeds. Mix with a spoon, without blending. Thus, we will feel better the added flavors and the bean cream will be crispy from the whole pumpkin seeds.
All we have to do is put the bean paste in the bowl, decorate it with olive oil, seeds and herbs.
Bean cream with baked peppers is such an easy and special recipe that it will surely enter your list of preferences. May you be the best!
Bean stew & fasting recipe
Bean stew & # 8211 traditional fasting recipe. Cheap and simple bean meal with a natural flavor. How do we make bean stew? Bean stew recipe, list of ingredients and how to prepare.
Bean stew is one of the most popular dishes in Romania, it is a cheap and very tasty dish in its simplicity.
My mother often cooked this food, but for her, the biggest challenge was boiling the beans. You never knew which beans you came across, nor was the offer very diverse and there were a few times when it hit some beans that were not cooked even after three hours, other times there were also beans whose boiling time it was less than an hour. With such experiences, cooking the bean stew can become a real extreme adventure, giving strong emotions.
To be easy to cook, the beans must be soaked for about 12 hours beforehand. The water added over the beans must exceed their level by about 6 cm because the grains will hydrate, increase in volume and if they do not have enough water, they will not soften enough. Also, in the pot in which we will boil the grains there should be enough water, about 7 cm. above the grain level, otherwise the beans will not boil well.
Eating beans can sometimes be indigestible due to both the fact that the grains have not been well hydrated and not boiled enough but also the existence in the grain shell of cellulose, a component of plant cell walls but which man does not have the organic capacity to when digested. Therefore, to prevent indigestion problems we will take care to hydrate the berries well and boil them enough.
The recipe below is by Silvia Jurcovan, with small changes here and there, definitely not in essential parts but in taste.
Method of preparation
Step 1: The beans are picked and soaked in the evening in cold water. The next day it is washed in some water and boiled with warm water. After the first and second boiling, change the water, fill the bowl again with hot water and boil the beans until it is almost ready.
Step 2: Add salt, thyme, bay leaves, peppercorns, onions, carrots, parsley, raw oil and continue cooking until the beans are ready, without the grain breaking, but remaining whole and not much juice . When the beans are almost cooked, add the broth.
Step 3: Beans are served as you like: with fried onions (stew), with raw oil, dill or finely chopped green parsley or put through a mincer and prepare bean puree (beaten beans).
Nothing is tastier and more beautiful than a plate with a dish that not only looks very good but also has a story, we say, fascinating. Bonduelle Romania challenged us to cook and tell stories, which is exactly what makes us most happy. Chef Vasile Nicolae and journalist Cosmin Dragomir present you a series of recipes in the DNA of which history and good taste revolve.
We find in Iuliu A. Zane in the monumental collection of Romanian proverbs the saying “ten kinds of dishes / also chewed beans” and the anonymous thinker is very right. Beans, along with lentils (disappeared from the usual culinary habit), beans (disappeared even from the gardens), cabbage (more specific to Transylvania) and roots were the basis of peasant dishes, especially in the cold season and many fasting days of a nation with strong faith in God. Food for the poor, accompanied by an onion soaked in coarse salt and a lump of cold polenta, beans seem to enter their rights only in 2000, rebranded by ProTv as a traditional food on December 1 - National Day and anniversary for the television station.
We have chosen for today to remake and improve an interwar recipe with beans for two clear reasons:
In the notebook for the household, second class from 1932-1933, Brăila, we found a recipe that caught our eye.
Bean cream soup is a fairly uncooked dish in our kitchens and shows us, once again, how versatile this ingredient is.
1 piece of onion
1 piece of celery
1 clove of garlic
800 g white beans in a Bonduelle box
200 g red beans in a Bonduelle box
100 g bagged spinach frozen sheet by sheet from Bondulle
Salt, pepper, paprika, thyme
Optional: milk and butter for dairy vegetarians or sweet days.
Chop the vegetables, fry in oil, add a little more water to boil them a little. Add the white beans with the canned juice. They boil. At the end, add the spinach and blend. If it does not have the consistency of a cream soup, you can thin it with heated milk (optionally) or red bean juice. (Optionally heat the butter in a saucepan and add it at the end of the composition).
Grease the bread slices with a little oil, flavor them, and fry them in the pan.
The red beans dry well. Heat a little oil in a pan, add the beans, season with salt, pepper and thyme and leave for a while until browned.
It is mounted as in the photo, using for flavoring the beans flavored with red beans, onion flakes and paprika.
We recommend a Fetească Neagră rose from Crama Histria.
1 bowl of green bean pods
4 medium-sized potatoes
1 small parsnip
1 medium onion
1 small cube of celery
2 cloves of garlic
50 g of butter
1 cup of milk
Salt and white pepper, to taste (only if the baby is over 1 year old)
Wash and clean the vegetables. Boil the roots. When they are cooked, take them out of the water, and in the same water add the green beans and the diced potatoes, the two garlic cloves and the milk. Remove the onion from the roots. When the green beans have boiled, add the roots, butter and spices over it, remove the garlic and pass the soup until it reaches the desired consistency. Good appetite!
Green bean cream
An easy recipe that will help us have a healthy diet.
- Mayra Fernandez Joglar
- Recipe type: creams
- Gates: 4
- Preparation time: 4M
- Cooking time: 46M
- Total time: 50M
- 550 g green beans
- 100 g onions
- 150 g potatoes
- 2 cloves of garlic
- 500 g vegetable broth
- 30 g of olive oil
- Salt and pepper
Peel an onion, slice it and place it in the glass. Cut it in time 3 seconds at speed 5.
Add the oil and sauté for 6 minutes, 100º at the speed of the spoon.
While peeling and chopping the potato. Wash the green beans, chop them and chop them. And peel the garlic cloves.
Once the onion is translucent, add the garlic and chopped potatoes. Jump for 4 minutes at 100º with speed 2.
Then add the green beans, season and cover with the vegetable broth. Cook for 35 minutes at 100º and speed 2.
After the time has elapsed, allow the temperature to drop to 80 ° and crush it for the entire duration. 1 minute with progressive speed 3-5-7-10.
Our machine grinds everything perfectly, but if we want, we can pass the cream through the Chinese, to avoid possible bean threads. Grind with salt.
Serve immediately, garnished with a drizzle of extra virgin olive oil and a little grated nutmeg.