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Bean meal (2)

Bean meal (2)


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Choose beans with beans, wash in 2-3 waters and leave to soak for 6-8 hours (overnight). Discard the water in which it stood, cover with hot water, put 1 teaspoon of sugar (or 1 teaspoon of baking soda) and bring to the boil. This water is also thrown away.

Fill the bowl with 3 measures of warm water and boil the beans for 2-3 hours on a suitable heat. In the final water add the parsnips cleaned, washed and cut in half.

When the beans have boiled and the beans are untouched to the touch, add the hardened onions and the thinly sliced ​​capsicum pepper and brown in a little oil. Add the broth (or finely chopped tomato) and season with: salt, pepper, thyme, bay leaves and finely chopped garlic.

Leave the pot on low heat until the beans are reduced. Sprinkle with dill and chopped parsley. Serve hot, with black bread or cold polenta and pickles.

Good appetite!



Ingredients

1. Cook the chopped onion over low-medium heat in hot oil, then pour 2 cups of water (about 500 ml).
2. Bring the drained beans over the onion, a generous pinch of salt and the bay leaves mix and place the lid. Let the beans boil for 25-30 minutes.
3. When the bean stew has decreased, add the tomatoes to the broth, season with salt and pepper, then sprinkle with finely chopped dill. Let the bean stew boil for another 5 minutes.
4. Serve the bean stew with pickles, with cabbage salad, if fasting, or with sausages, if you prefer the bean stew with meat.


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.


Baked beans

& Icirc & # 539i must:
2 onions
1-2 tablespoons of tomato paste
pepper
1 bay leaf
1/2 kg of boiled beans
1/2 kg ciolan (meat kept from boiled ciolanul & icircn soup & # 259)
tarragon
thyme
Preg & # 259te & # 537ti a & # 537a:
For iahnie cut 2 julien onions, call them and add tomato paste, pepper, 1 bay leaf. In this composition you add boiled beans and pieces of stewed beans from the boiled stewed beans in the bean soup.
Boil everything for about 10-15 minutes. Put the yeast in the oven and let it au gratin for 15-20 minutes. Add the greens and serve with the blackberries.

Preparation: 45 minutes Baking: 20 minutes
Re & # 539et & # 259 propus & # 259 de Practic & icircn buc & # 259t & # 259rie

Here you will find an article with information about beans. Here you will find a recipe for which we use beans.


How to make dry bean stew

Dried beans it will be washed under a stream of cold water (to remove dust), then soaked in the evening only in cold water or a few hours (1-2 hours) if time presses us and we want a meal in a short time.

After the time allotted for soaking and in the absence of a pressure cooker, fasoalea boabe it will be boiled normally in boiling water in a pot, this being changed 2 times.

At the amount used for this recipe, the beans (1/2 kg) will continue to boil in 3 l boiling water (not in cold water, because the grain will harden), about 60 minutes.

Meanwhile, in a Teflon pan where it warmed up oil will be put to quality for 1-2 minutes onion cleaned and finely chopped, carrot given on the big grater, bell pepper cut into thin strips, paprika, stirring constantly (so as not to burn).

Separately, in a bowl will unfold broth paste with water, to be added over the onion, along with tomatoes from the chopped box, letting it boil for two (to form a sauce, it can possibly be added from the water in which the beans were boiled), adding during boiling bay leaf, sugar / honey (to cut the acidity of tomatoes), salt and pepper to taste.

a vas JENA rotund will be poured beans combined with onion and sauce formed (with fried bacon-optional), added dried thyme and put the dish in the preheated oven at 190 degrees for about 20 minutes.

Careful: so as not to come out a dry bean stew, from time to time the oven will open and add from the water in which the beans boiled the beans.

Finally, in the bean stew will be added apple cider vinegar , mixing gently with a spatula or can be added when serving in the individual plate, to complete a sweet-sour taste and bean aroma Bake in the oven.


Baked beans

girls, I'm from Transylvania and here this is the thing for you girls & # 33 is very good and satiated and then my husband only that's why he would eat & # 33 (he's from Moldova, yes mother-in-law mine still calls it - yahnie)
seriously now, you made me think a little and because I don't want to induce the world into & quotoroore & quot I took dex-u and here's what it says:

iahnie = low dish prepared from vegetables especially beans, fish or meat.

yes, good luck to the girls, just try it.

# 22 Munteanu_20159

# 23 Elenitza-Cta

Or shut up or day something better than silence & # 33

# 24 meLuce

Trademark brand name manufacturer

# 25 SIMONA.B

today I did it again and as usual, a wonder & # 33
simona - don't get mad at me, but at my husband's request I didn't change the recipe, as he only eats three quarters of it at a time.

, I do the same if I know for sure that this is how he likes a food and eats it with pleasure & # 33 & # 33 & # 33 & # 33 So follow your recipe further & # 33 & # 33 & # 33 & # 33 & # 33 & # 33 & # 33

# 26 BIJU

# 27 SIMONA.B

Haaai maaaaah & # 33 & # 33 & # 33 & # 33 & # 33 it hurts we give ideas, I'll do it soon and I'll put my picture of mine too & # 33 & # 33 & # 33 & # 33 & # 33 & # 33 & # 33 no other yes to make you want & # 33 & # 33 & # 33 & # 33 & # 33 & # 33 & # 33 & # 33 & # 33 & # 33 & # 33

Now I'm going to make cabbage soup, still & quotmodel & quot Transylvanian & # 33 & # 33 & # 33 & # 33 & # 33

Edited by SIMONA.B, 22 February 2006 - 07:30 PM.

# 28 Lapona

  • Gender: Female
  • Location: inbetween
  • Interests: What happens and. why is it happening :)

Girls, if you are still on topic and in your mood, don't you make one and a beaten or beaned bean and put the recipe here step by step?

I know what my craving is. And I have a leftover red beans. hmmm.

# 29 Lapona

  • Gender: Female
  • Location: inbetween
  • Interests: What happens and. why is it happening :)

# 30 Lapona

  • Gender: Female
  • Location: inbetween
  • Interests: What happens and. why is it happening :)

Girls, if you are still on topic and in your mood, don't you make one and a beaten or beaned bean and put the recipe here step by step?

I know what my craving is. And I have a leftover red beans. hmmm.

# 31 Lapland

  • Gender: Female
  • Location: inbetween
  • Interests: What happens and. why is it happening :)

# 32 Francisca

Thumbnails attached

Member of n_puiu Fan Club & # 33

# 33 Carmen L

# 34 BIJU

lapona, I don't bother with beaten beans because I've done it once in my life and not knowing the quantities, a big pot came out, which in the end I had to throw away because it couldn't be tamed: 2 days in a row only rubbed beans & # 39 # 33 could not.

but I'm also looking forward to the recipe (even if it seems simple) with quantities for 2 people if possible, because we are just that many.

francisca, you're so good. I'm happy that you liked it .

# 35 BIJU

# 36 SIMONA.B

lapona, I don't bother with beaten beans because I've done it once in my life and not knowing the quantities, a big pot came out, which in the end I had to throw away because it couldn't be tamed: 2 days in a row only rubbed beans & # 39 # 33 could not.

but I am also looking forward to the recipe (even if it seems simple) with quantities for 2 people if possible, as we are just that many.

francisca, you're so good. I'm happy that you liked it .

Vaaaaaaaaaaaaaai & # 33 & # 33 & # 33 & # 33 & # 33 & # 33 & # 33 such a thing is not thrown & # 33 & # 33 & # 33 & # 33 & # 33 & # 33 & # 33 & # 33 & # 33 & # 33 & # 33 & # 33 & # 33 & # 33 Put it nicely in the freezer in the plastic bag and take it out when you need it. I put it on and flatten the bag so that it is in a thinner layer so that it doesn't stay so pile. When it thaws, I fry some onions and let it go there and break the boulder & # 33 & # 33 & # 33 & # 33 & # 33 I usually boil a lot of beans at once and put it in the freezer, either grains or rubbed. The berries seem to be better and they also make yarn and rub or even soup, that is, I prepare the soup and put the beans so cooked and frozen in it.


Baked beans

1. Clean the beans from impurities, wash them, put them in a bowl of cold water and let them soak overnight. Rinse 2-3 times and bring to a boil in a bowl of cold water (water should exceed 4-5 cm above the grain level).

2. Boil covered, over medium heat, for about an hour. Whoever wants can change the water after the first boils. Add large onions, carrots and parsnips, all cut into quarters. Let it continue to boil until the beans and vegetables are soft.

3. Separately, fry finely chopped green onions in a frying pan with oil. Quench with 3-4 tablespoons of bean soup and simmer. Add diced bell pepper, tomato paste, a pinch of salt, peppercorns, bay leaf and a pinch of bean soup. Boil until a thick sauce is obtained, then pour into the boiled beans.

4. Mix and match to taste with salt and pepper. Leave only a few boils on the fire and sprinkle with finely chopped greens. Serve with seasonal salad or pickles.


Easter fasting will start soon, and beans are a good source of protein and fiber. But I am convinced that you are bored of the same stew and the same green bean pods pulled in the pan, so I also come up with two options to prepare this wonderful vegetable. And for them I chose the assortment of yellow beans, which I really like, but also a less used variety here, beans or fava beans, the one with big and fleshy grains, which we ate at home as seeds.

Sauteed yellow beans

Peel a squash, grate it and cut it in half. Blanch in salted water so that it softens a little, but is not completely boiled. Strain and put the pods in ice water to keep their color.

At 300-400 g of boiled beans use 3-4 tomatoes that are grated on a grater and put in the pan with olive oil. Add 2-3 cloves of crushed garlic, salt, pepper, a bay leaf and parsley and chopped riandru. Allow a few minutes for the flavors to blend. For a more intense taste you can add a tablespoon of tomato paste. Add the beans and cook for another 5-10 minutes, until soft.

Bean snack

This recipe is very popular in Egypt, but there the grain is smaller. This dried bean is left to soak in water overnight (over 12 hours). Then bring to a boil. At one kilogram, put half a lemon and let it boil until the grain is completely softened. Drain and sprinkle the beans with salt, cumin powder and olive oil. It is eaten grain by grain, like olives or seeds. When he grabs the grain between his fingers, the shell remains in his hand and he throws himself away, eating only the core. It is a very healthy snack, full of protein, more than chickpeas.

In the evening when you are watching TV, instead of chips or popcorn, try to "nibble" 100 grams of this bean.


HEINNER Multicooker with Alacarte 6IX pressure and a giveaway for readers & # 8211 see at the end of the article

This time I used a new, very modern device: The Alacarte 6IX multicooker from HEINNER. Why? Because in addition to the functions of sautéing, boiling, steaming or slow cooking, it also has the ability to cook under pressure! That gives speed! Pressure cooking shortens cooking times by 3 times and is very useful for stronger meats (beef, country chicken, chicken, game, pork chop, pig's feet for colds or meatballs etc.) as well as dried legumes (beans for example).

The explanation is simple and is based on the basic principles of thermodynamics: by increasing the pressure of a liquid heated in a given (fixed) volume, the temperature of the liquid also increases! In the pressure cooker 0.8 bar is added to the atmospheric pressure of 1 bar (total 1.8 bar) and the water is heated to 120-130 C (instead of 100 C) and the forced circulation of steam helps to quickly freeze food from pressure cooker. In the case of dried beans this is very important because their peel contains a toxin (PHA - Phytohaemagglutinin - see here) which is annihilated only by boiling at temperatures of min. 100 C for at least 30 minutes. This toxin (in combination with the cellulose in the shells) causes nausea, bloating, cramps, gas, etc. By boiling the dried beans in pressure cookers we get rid of these shortcomings.

The Alacarte 6IX multicooker from HEINNER it is very easy to use, has a modern, compact design, does not take up much storage space. The volume of the cooking vessel is 6 L (as big as a pot!), is non-stick and can be washed in the dishwasher. The device has 15 preset programs + one manual setting in which you choose your temperature, time + warm-up function. Brilliant! The cover is a rotating one that screws easily, has markings that indicate the closed / open positions as well as an acoustic signal that ensures that it is correctly positioned. In addition to the thermostat and the steam drain valve, there is also a safety valve that drains the extra steam while keeping the pressure in the cooking vessel constant. So don't be afraid! Everything is scientifically thought out and the use of this device is very safe. Just read and follow the instructions for use and the little guide with recipes (both brochures come bundled with the multircooker).

This Heinner Multocooker with pressure can be bought here or here.

I had emotions that my ciolan will not fit in the tub, that there will be no room for beans and vegetables & # 8230 not to mention! You will see below how well they all fit and how nicely they cooked!

Ciolanul is good to be meaty, raw-dried-smoked (not preferred) and to come from local producers who naturally smoke sausages, not only color them and flavor them artificially. Dried beans should be soaked in cold water for at least 8-12 hours. If you have beans that are over 2 years old, this also requires 48 hours of soaking! Cold water should be changed several times and soaking is best done in the refrigerator (so as not to ferment the beans). The vegetables and greens that I normally put in a bean stew with smoked ciolan are: onions, carrots, parsnip roots and celery.

In terms of seasoning, I use very little salt (pay attention to how salty the ciolan is!), A few peppercorns, cumin and 1-2 bay leaves. for color I put a cup of tomato juice as well as some paprika (paprika). In the picture above you can also see other accessories of the HEINNER Alacarte 6 IX Multicooker: the steaming basket, 2 mixing spoons and 2 graduated glasses.

From the quantities below results 10 servings of bean stew with smoked ciolan. It is worth making a larger amount because this bean dish with ciolan keeps well for 3-4 days in the refrigerator and can be reheated at any time. Also, after cooking and cooling you can portion and freeze this way and so you have at hand a tasty food that just needs to be reheated.


Necessary bean stew recipe:

  • 500 gr. beans
  • 3 onions
  • 1 carrot
  • 5-6 cloves of garlic
  • 1 cup homemade broth or 3-4 tablespoons of pasta or 4-5 well-ripened and juicy tomatoes
  • ground pepper, a tablespoon of paprika, 2 bay leaves, a teaspoon of dried thyme, a teaspoon of sugar, sea salt, oil for frying



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