New recipes

Fried beans

Fried beans

Put the beans a day before cooking in water. The next day we drain and boil.

Chop the onion and heat in oil, then add the beans and peppers. Fry for a few minutes then add the tomato paste and spices.

Let it boil for a few minutes with a lid on top.

I served it on toast, with an egg and a little bacon.


Rubbed beans

  • 500 gr beans
  • 5 cloves garlic
  • 1 carrot
  • 1 patrol
  • 2 was dafin
  • 3 onions
  • oil
  • salt
  • paprika

The beans are picked, washed and left to soak in cold water overnight. Boil the beans with the carrot, parsley, an onion, bay leaves, 3 cloves of whole garlic and salt. Let it boil for about 40 minutes. After boiling, remove the vegetables from the pot, and strain the beans without throwing the water in which it boiled. We crush the beans. Add a little more juice over the crushed beans to thin the composition. The crushed beans are poured into a sieve and with the help of a wooden spoon we rub it so that the leaves remain in the sieve, and the core drains into the bowl under the sieve.

Two finely chopped onions and fry in 100 ml of oil, add a tablespoon of paprika, mix well and place over the rubbed beans. Stir, and if the beans are too thick, you can add a little of the juice in which the beans were boiled. It matches the salt. Two cloves of crushed garlic can be added over the beans and let it boil.

It is served either as a fasting dish with toast and pickles, or as a sweet dish with smoked sausages.


Beaten beans

Drain the water in which the beans have been hydrated and put them in a pot to boil. Boil the beans for about 15 minutes. At this stage it is necessary to boil the beans enough to be able to peel them. Check a bean if it comes out of the shell easily.

Remove from the heat and pour into a bowl. Leave the water just enough to cover the beans. Peel a squash, grate it and squeeze the juice. If it cools it will be difficult to peel.

If you use pre-cooked and peeled beans, skip these steps.
Chop 2 onions and grate 2 carrots and a parsnip.
In a deep frying pan, put the onion to harden together with a few tablespoons of oil.

Add the carrot, grated parsnip and salt. Simmer for a few minutes, stirring frequently.

Add the peeled beans and a little more sunflower oil. We recommend using a quality oil so as not to spoil the taste of the beans. Stir a few times.

Season with pepper and then add enough hot water to cover the beans.

Put the lid on and cook for about an hour. Check frequently that it does not stick. Add more water if it drops too much.

When ready, place the beans in a bowl and add the crushed garlic.

Mix with the blender until you get the desired consistency.

For decoration, cut an onion into strips. Saute onions in sunflower oil.

Add enough oil to decorate the beans. When the onion has browned, add a tablespoon of tomato paste and mix.

Decorate the beans with caramelized onions.

Serve cold with toast and pickles. Consume in moderation.

Recipe video BEATEN BEANS lower:


Beaten beans

Drain the water in which the beans have been hydrated and put them in a pot to boil. Boil the beans for about 15 minutes. At this stage it is necessary to boil the beans enough to be able to peel it. Check a bean if it comes out of the shell easily.

Remove from the heat and pour into a bowl. Leave the water just enough to cover the beans. Peel a squash, grate it and squeeze the juice. If it cools it will be difficult to peel.

If you use pre-cooked and peeled beans, skip these steps.
Chop 2 onions and grate 2 carrots and a parsnip.
In a deep frying pan, put the onion to harden together with a few tablespoons of oil.

Add the carrot, grated parsnip and salt. Simmer for a few minutes, stirring frequently.

Add the peeled beans and a little more sunflower oil. We recommend using a quality oil so as not to spoil the taste of the beans. Stir a few times.

Season with pepper and then add enough hot water to cover the beans.

Put the lid on and cook for about an hour. Check frequently that it does not stick. Add more water if it drops too much.

When ready, place the beans in a bowl and add the crushed garlic.

Mix with the blender until you get the desired consistency.

For decoration, cut an onion into strips. Saute onions in sunflower oil.

Add enough oil to decorate the beans. When the onion has browned, add a tablespoon of tomato paste and mix.

Decorate the beans with caramelized onions.

Serve cold with toast and pickles. Consume in moderation.

Recipe video BEATEN BEANS lower:


Fasting appetizer: FRIED BEANS

Choose the beans, wash them well, in several waters, and put them to boil. If the beans are old, so that the cooking does not last too long (3-4 hours), put them in warm water in the evening. Bring to the boil 2-3 times, changing the water after each boiling, then switch to the actual boiling, with a little salt. A very good boil is essential.

In a saucepan, or in a saucepan, fry the finely chopped onion in oil. When the onion has turned golden (on the fire), add the beans, salt and pepper to taste, mixing well with a wooden spoon until smooth. Place on a plate and garnish with slices of cucumber or sour donut.

Serve cold. It can be stored in the refrigerator for a longer time.

Learn more about Easter fasting and fasting recipes from the book Economical and easy to prepare fasting recipes, written by Sanda Marin. Discover over 200 fasting recipes, collected from all regions of Romania and teachings of the saints, for the period of fasting. Buy the book from the newsstands starting with Monday, February 26, 2018, for only 17 lei.


Fasting appetizer: FRIED BEANS

Choose the beans, wash them well in more water, and boil them. If the beans are old, so that the cooking does not last too long (3-4 hours), put them in warm water in the evening. Bring to the boil 2-3 times, changing the water after each boiling, then switch to the actual boiling, with a little salt. A very good boil is essential.

In a saucepan, or in a saucepan, fry the onion, finely chopped, in oil. When the onion has turned golden (on the fire), add the beans, salt and pepper to taste, mixing well with a wooden spoon until smooth. Place on a plate and garnish with slices of cucumber or sour donut.

Serve cold. It can be stored in the refrigerator for a longer time.

Learn more about Easter fasting and fasting recipes from the book Economical and easy to prepare fasting recipes, written by Sanda Marin. Discover over 200 fasting recipes, collected from all regions of Romania and teachings of the saints, for the period of fasting. Buy the book from the newsstands starting with Monday, February 26, 2018, for only 17 lei.


Fried beans - Recipes

Toast with fat beans and bacon

This quick recipe combines beans with white, large and wide berries, with crispy bacon, cream cheese and mustard. Along with a crunchy salad, it forms an excellent meal that can be prepared in 15 minutes.

Ingredients

    15 g butter 4 slices of bacon, without mice, chopped 1 bunch sliced ​​green onion 85 g chopped watercress leaves 820 g greasy white beans, canned, drained and washed 55 g cream cheese 1 teaspoon Dijon mustard 8 slices bread whole wheat flour salt and pepper
Red salad

For the salad, put the oil, lemon juice and honey in a bowl and add salt and pepper to taste. Mix well. Then add the radicchio and red lollo and put the salad aside.

Heat the oven grill. Melt the butter in a large, non-stick pan until it starts to sizzle. Add the bacon and green onions and fry over medium heat for 3 minutes, stirring frequently, until the bacon begins to brown and the onion is tender.

Add the watercress leaves and cook for a few seconds, stirring, then add the beans, cream cheese and mustard and season with salt and pepper to taste. Reduce the flame and cook everything for 2 minutes, stirring constantly, until the mixture is hot.

While the bean and bacon mixture is cooking, place the slices of bread under the grill. Spread the bean and bacon mixture on the toast. Quickly mix the salad and serve.