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Baked beans

Baked beans

My husband loves to eat beans

  • 2 jars of beans
  • oil 3-4 tablespoons
  • 2 tablespoons soy sauce
  • 5-6 green onion strands (can also be dried)
  • 2-3 tablespoons of flour
  • 3-4 bay leaves
  • 1/2 red bell pepper
  • salt pepper
  • tomato paste 1 cup

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Bean stew:

Fry the chopped onion in oil, then add the soy sauce, beans, chopped peppers and bay leaves.

let it boil for 5-10 minutes together and then mix the flour with the tomato paste and put it over the beans.

let it boil 2-3 times and it's ready

It is served with love and a lot of good cheer

Tips sites

1

the beans are left to soak in the evening


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 drops a little, thicken the bean stalk and form a glossy pojghita on top.


Baked beans

1. Clean the beans, wash them, put them in a bowl of cold water and let them soak overnight. Rinse with cold water and bring to a boil in a bowl of water, which should exceed the level of beans with 2-3 fingers.

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

3. Separately, in a saucepan with a thicker bottom, fry the small, finely chopped onion in oil. Add a pinch of salt, then quench with half a glass of bean soup and simmer until soft. Add the boiled beans, peppercorns, bay leaf and tomato paste dissolved in half a cup of bean soup. Boil over low heat until the sauce is reduced and season to taste with salt, pepper and greens.


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

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 Oltenesti

We choose, wash the beans and let them soften the night before.

The next day we boil the beans in water with a pinch of salt. After it starts to boil, we put another pot of water on the fire, and when the water in this second pot starts to boil, we change the water from our beans (I do this to gain time, but also because in this so we avoid having abdominal pain). Let it continue to boil and after about 30 minutes, change the water again. It's enough twice.

In a frying pan, heat the bacon pieces, which we leave aside. In the same pan, heat the chopped onion as small as possible and add the dried vegetables, and when it becomes glassy, ​​put a cup of water and the pieces of bacon. Leave it on the fire for another 5 minutes and add the tomatoes in the broth or the tomato juice. Season with salt, pepper and paprika and simmer for 15 minutes. When the beans are well boiled, add our tomato sauce with bacon. Mix and season to taste. Let it boil until it decreases and the food has consistency.

In a Teflon pan, fry the Oltenian sausage pieces without oil. When the beans are ready, take the bowl off the heat and add the chopped dill.


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 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 drops a little, thicken the bean stalk and form a glossy pojghita on top.


Moldovan bean stew

The specificity of the Moldovan recipe consists in the amount of onions used for each Moldovan bean stew recipe. And one more tip: the beans must be left to soak to boil faster and easier.

The ingredients that a housewife needs to make a Moldovan bean stew are:

half a kg of dried beans

  • 4-5 large onions
  • 4 tablespoons oil
  • half a clove of garlic
  • 2 tablespoons tomato paste
  • salt to taste
  • pepper to taste

To prepare Moldovan bean stew, a housewife must follow these steps:

  1. the beans should be soaked a few hours before, preferably in the evening until the next morning
  2. after it has been left to soak, drain the water well, cover with cold water and bring to a boil
  3. at the first boil, the beans will be removed from the heat, the water will drain and it will be covered with water again, but hot
  4. let it boil again, following the steps from the previous operation
  5. changing the water is recommended to be done about 4-5 times, and you can add a little baking soda in the water in which the beans are boiled, this helps to soften the beans faster, while reducing the unpleasant effects generated by it.
  6. In the last water changed, bring to a boil over low heat until well softened
  7. after the beans have boiled well, drain the water and strain it or pass it through a blender.
  8. Onions cut into thin slices are hardened
  9. After the onion has hardened, add the tomato paste and mix well
  10. Part of the amount of hardened onion mixed with tomato paste is added over the beans. Ground garlic is added to this composition
  11. Mix in the composition until smooth
  12. The hardened onion added over the beans will not drain the oil as it will make the beans fluffier.
  13. Add salt and pepper as desired, place in a bowl, add the other part of the onion hardened with broth.
  14. The Moldovan bean stew will be served with bread and a pickle salad.

And so, writing the recipe as if you are craving a Moldovan appetite, a craving that will test your housewife talent.

This traditional dish is simple and easy to cook, being perfect for autumn and winter days, but also for fasting days.

But, the Moldovan bean stew can also be cooked outside of fasting, during which time housewives can add smoked ham to give it a special flavor.

So, we present to you the Moldovan bean stew, with smoked ham, for which we need the following ingredients:

  • 300 g beans
  • 250 g smoked ham
  • 1 onion
  • 2 tablespoons oil
  • 4 garlic cloves
  • 3 tablespoons broth
  • Parsley

As with the Moldovan fast, the beans are soaked the night before. The next day, the beans are boiled, changing the water about 2-3 times after boiling. Then cover the beans with boiling water and let it boil until soft. At the same time, fry the finely chopped onion and garlic in a pan. In a small bowl, dilute the tomato paste with 2 tablespoons of water, then add it to the bean bowl. Add salt to taste and simmer. Moldovan bean stew with smoked ham is served cold or hot, with smoked ham next to it, sprinkled with parsley and pepper as desired.

And coming back to the fasting Moldovan bean stew, we will make known a recipe, just as tasty.

For this recipe you will need the following ingredients:

  • 500 g beans
  • 3 onions
  • 100 ml oil
  • 3 carrots
  • 1 tablespoon paprika
  • 1 head of garlic
  • 1 tablespoon tarragon vinegar
  • a few strands of chopped tarragon
  • 1 bunch parsley
  • 200 ml thick tomato broth
  • 1 tablespoon sugar
  • 1 bay leaf
  • salt, pepper, according to preference and taste

The first step in preparing this recipe is to soak the beans in the evening to boil them easier and faster. In the morning, the beans are boiled in 3 liters of salted water, to reduce, for an hour and a half, over low heat. Carrots and onions are grated and fried in oil with paprika. Put the tomato broth and vinegar quenched in a little hot water over the hardened carrots and onions. Meanwhile, chop the tarragon, parsley and garlic. After the beans have boiled, add the hardened vegetables, garlic, tarragon, sugar and bay leaf, salt, pepper to taste. Leave it on the fire and mix gently. At the end, sprinkle with parsley. It is served with love and good cheer.

For many of us, the Moldovan bean stew is the dish that makes us think of our parents' house, grandparents, autumn evenings, our dear times. And as the tradition must go on, each housewife has her own recipe to follow. So, for the following Moldovan iahnie recipe you need the following ingredients:

2 canned large white beans drained and rinsed very well

  • 100 ml of tomato juice with pulp
  • finely chopped onion
  • a grated carrot
  • 1 teaspoon paprika
  • 4 cups water
  • 2 tablespoons olive oil
  • 2 bay leaves
  • teaspoon dried thyme
  • pink salt to taste
  • optional for serving: pickles and / or polenta.

Using canned white beans, the Moldovan bean stew will be easier to cook. The first step is to sauté the carrot and onion in hot olive oil. Add the paprika over the two ingredients. Over the composition, add the tomato juice, thyme, bay leaves and cover for 2 minutes. The next step is to add the beans. Cover the composition and simmer for 30 minutes. Add salt to taste. The Moldavian bean stew prepared in this way is served with pickles or polenta. And her taste will take you back to childhood.

And, as we are used to, housewives always amaze us with different and tasty recipes. Thus, below, we present a recipe for Moldovan bean stew with tomato sauce.

The ingredients you need to make a Moldovan bean stew with tomato sauce are:

  • 2 glasses of white beans,
  • 2-3 onions,
  • 2 tablespoons oil (or 100 g bacon),
  • 2-3 tomatoes (or 1 tablespoon of pasta),
  • 3-4 cloves of garlic,
  • salt,
  • ground black pepper,
  • 1 tablespoon chopped greens.

After choosing the beans, they are washed in a few waters and left to soak for a few hours, between 3 and 8 hours. After this time, the beans are boiled. After cutting the onion into cubes, brown it. The tomatoes will be peeled and grated. The next step is to mix the beans with the browned onion, over which the tomato sauce is added. Add salt and pepper to taste and let the whole composition simmer for a while. Finally add the crushed garlic and greens. Moldovan bean stew with tomato sauce is served cold if it was made with oil and warm if the onion was fried with bacon. Enjoy your meal.

And because sometimes time is our biggest enemy and we don't have time to prepare a very complex Moldovan bean stew recipe, we also present you a simple and cheap recipe. For this recipe you need:

  • cup dried beans / berries
  • 500g green bean pods
  • two tablespoons oil
  • salt to taste
  • pepper to taste.

The bean is left to soak, then boiled. Put the oil, water, green bean pods and dried beans / beans in a pan with a lid and season with salt. Until the water drops, bring to a boil over low heat and stir occasionally. When the water drops completely, we know that the Moldovan bean store is ready. This kind of Moldovan bean stew can be served plain, next to a piece of meat or a sausage or with a clove of garlic.

Whether it is sweet, with meat, ribs or sausage, or it is fasting, with fully hardened onions, the Moldovan bean stew remains a favorite delicacy, easy to make and can be served as an appetizer, delighting everyone. meals.

The recipes presented can be modified, each housewife adds in a higher or lower dose a certain ingredient, depending on the preferences of each.

And as each area also has traditional names, the Moldovan bean store is also found under the name of făcăluită beans (beaten beans). And for this recipe, a housewife will need the following ingredients:

  • beans - 1000 g
  • onion - 600 g
  • carrot - 1 piece
  • oil - 500 ml
  • hot mustard - 40 g
  • garlic - 100 g
  • ground white pepper - 1 tsp
  • lemon - 100 g
  • tomato paste - 100 g
  • paprika - 3 teaspoons topped
  • organic vegeta or classic vegeta - 1 tablespoon with tip
  • salt - to taste.

The beans are chosen and washed in a few waters, after which they will be soaked for 8 to 10 hours. The water in which it was soaked is thrown away and the beans will be boiled in cold water. When the water is changed, boil an onion, a carrot cut into four and 1 tablespoon of vegeta. After the beans are boiled, let it cool and strain it. Boiled beans, boiled carrots and 2 raw onions we will give through the mincer. To this composition add mustard, ground pepper, lemon juice, 200 ml of oil and crushed garlic with salt. Stir until smooth and pour into plates.

In the oil that has remained unused, fry the onion, which has been cut into juliennes, until it softens. Over the hardened onions add the tomato paste, paprika and salt to taste. Stir and leave on the heat for a while. The composition is placed over the beans in the plates and left to cool.

For a smaller amount of Moldovan bean stew cooked in this way, subtract from the amount of ingredients.

It serves the whole family with pleasure.

Moldovan bean stew

And as Christmas fast approaches, housewives compete in fasting recipes that will please all family members. Beans are an ingredient that delights many meals and can be cooked in various forms.

One of the most practical and delicious networks is the bean stew. And as Moldovan women are skilled housewives, the Moldovan bean stew delights the tastes of those who enjoy it. Of course, we have several recipes for Moldovan bean stew.

The specificity of the Moldovan recipe consists in the amount of onions used for each Moldovan bean stew recipe. And one more tip: the beans must be left to soak to boil faster and easier.

The ingredients that a housewife needs to make a Moldovan bean stew are:

half a kg of dried beans

  • 4-5 large onions
  • 4 tablespoons oil
  • half a clove of garlic
  • 2 tablespoons tomato paste
  • salt to taste
  • pepper to taste

To prepare Moldovan bean stew, a housewife must follow these steps:

  1. the beans should be soaked a few hours before, preferably in the evening until the next morning
  2. after it has been left to soak, drain the water well, cover with cold water and bring to a boil
  3. at the first boil, the beans will be removed from the heat, the water will drain and it will be covered with water again, but hot
  4. let it boil again, following the steps from the previous operation
  5. changing the water is recommended to be done about 4-5 times, and you can add a little baking soda in the water in which the beans are boiled, this helps to soften the beans faster, while reducing the unpleasant effects generated by it.
  6. In the last water changed, bring to a simmer until soft
  7. after the beans have boiled well, drain the water and strain it or pass it through a blender.
  8. Onions cut into thin slices are hardened
  9. After the onion has hardened, add the tomato paste and mix well
  10. Part of the amount of hardened onion mixed with tomato paste is added over the beans. Ground garlic is added to this composition
  11. Mix in the composition until smooth
  12. The hardened onion added over the beans will not drain the oil as it will make the beans fluffier.
  13. Add salt and pepper as desired, place in a bowl, add the other part of the onion hardened with broth.
  14. The Moldovan bean stew will be served with bread and a pickle salad.

And so, writing the recipe as if you are craving a Moldovan appetite, a craving that will test your housewife talent.

This traditional dish is simple and easy to cook, being perfect for autumn and winter days, but also for fasting days.

But, the Moldovan bean stew can also be cooked outside of fasting, during which time housewives can add smoked ham to give it a special flavor.

So, we present to you the Moldovan bean stew, with smoked ham, for which we need the following ingredients:

  • 300 g beans
  • 250 g smoked ham
  • 1 onion
  • 2 tablespoons oil
  • 4 garlic cloves
  • 3 tablespoons broth
  • Parsley

As with the Moldovan fast, the beans are soaked the night before. The next day, the beans are boiled, changing the water about 2-3 times after boiling. Then cover the beans with boiling water and let it boil until soft. At the same time, fry the finely chopped onion and garlic in a pan. In a small bowl, dilute the tomato paste with 2 tablespoons of water, then add it to the bean bowl. Add salt to taste and simmer. Moldovan bean stew with smoked ham is served cold or hot, with smoked ham next to it, sprinkled with parsley and pepper as desired.

And coming back to the fasting Moldovan bean stew, we will make known a recipe, just as tasty.

For this recipe you will need the following ingredients:

  • 500 g beans
  • 3 onions
  • 100 ml oil
  • 3 carrots
  • 1 tablespoon paprika
  • 1 head of garlic
  • 1 tablespoon tarragon vinegar
  • a few strands of chopped tarragon
  • 1 bunch parsley
  • 200 ml thick tomato broth
  • 1 tablespoon sugar
  • 1 bay leaf
  • salt, pepper, according to preference and taste

The first step in preparing this recipe is to soak the beans in the evening to boil them easier and faster. In the morning, the beans are boiled in 3 liters of salted water, to reduce, for an hour and a half, over low heat. Carrots and onions are grated and fried in oil with paprika. Put the tomato broth and vinegar quenched in a little hot water over the hardened carrots and onions. Meanwhile, chop the tarragon, parsley and garlic. After the beans have boiled, add the hardened vegetables, garlic, tarragon, sugar and bay leaf, salt, pepper to taste. Leave it on the fire and mix gently. At the end, sprinkle with parsley. It is served with love and good cheer.

For many of us, the Moldovan bean stew is the dish that makes us think of our parents' house, grandparents, autumn evenings, our dear times. And as the tradition must go on, each housewife has her own recipe to follow. So, for the following Moldovan iahnie recipe you need the following ingredients:

  • 2 canned large white beans drained and rinsed very well
  • 100 ml of tomato juice with pulp
  • finely chopped onion
  • a grated carrot
  • 1 teaspoon paprika
  • 4 cups water
  • 2 tablespoons olive oil
  • 2 bay leaves
  • teaspoon dried thyme
  • pink salt to taste
  • optional for serving: pickles and / or polenta.

Using canned white beans, the Moldovan bean stew will be easier to cook. The first step is to sauté the carrot and onion in hot olive oil. Add the paprika over the two ingredients. Over the composition, add the tomato juice, thyme, bay leaves and cover for 2 minutes. The next step is to add the beans. Cover the composition and simmer for 30 minutes. Add salt to taste. The Moldavian bean stew prepared in this way is served with pickles or polenta. And her taste will take you back to childhood.

And, as we are used to, housewives always amaze us with different and tasty recipes. So, below, we present a recipe for Moldovan bean stew with tomato sauce.

The ingredients you need to make a Moldovan bean stew with tomato sauce are:

  • 2 glasses of white beans,
  • 2-3 onions,
  • 2 tablespoons oil (or 100 g bacon),
  • 2-3 tomatoes (or 1 tablespoon of pasta),
  • 3-4 cloves of garlic,
  • salt,
  • ground black pepper,
  • 1 tablespoon chopped greens.

After choosing the beans, they are washed in a few waters and left to soak for a few hours, between 3 and 8 hours. After this time, the beans are boiled. After cutting the onion into cubes, brown it. The tomatoes will be peeled and grated. The next step is to mix the beans with the browned onion, over which the tomato sauce is added. Add salt and pepper to taste and let the whole composition simmer for a while. Finally add the crushed garlic and greens. Moldovan bean stew with tomato sauce is served cold if it was made with oil and warm if the onion was fried with bacon. Enjoy your meal.

And because sometimes time is our biggest enemy and we don't have time to prepare a very complex Moldovan bean stew recipe, we also present you a simple and cheap recipe. For this recipe you need:

  • cup dried beans / berries
  • 500g green bean pods
  • two tablespoons oil
  • salt to taste
  • pepper to taste.

The bean is left to soak, then boiled. Put the oil, water, green bean pods and dried beans / beans in a pan with a lid and season with salt. Until the water drops, bring to a boil over low heat and stir occasionally. When the water drops completely, we know that the Moldovan bean store is ready. This kind of Moldovan bean stew can be served plain, next to a piece of meat or a sausage or with a clove of garlic.

Whether it is sweet, with meat, ribs or sausage, or it is fasting, with fully hardened onions, Moldovan bean stew remains a favorite delicacy, easy to make and can be served as an appetizer, delighting everyone. meals.

The recipes presented can be modified, each housewife adds in a higher or lower dose a certain ingredient, depending on the preferences of each.

And as each area also has traditional names, the Moldovan bean store is also found under the name of făcăluită beans (beaten beans). And for this recipe, a housewife will need the following ingredients:

  • beans - 1000 g
  • onion - 600 g
  • carrot - 1 piece
  • oil - 500 ml
  • hot mustard - 40 g
  • garlic - 100 g
  • ground white pepper - 1 tsp
  • lemon - 100 g
  • tomato paste - 100 g
  • paprika - 3 teaspoons topped
  • organic vegeta or classic vegeta - 1 tablespoon with tip
  • salt - to taste.

The beans are chosen and washed in a few waters, after which they will be soaked for 8 to 10 hours. The water in which it was soaked is thrown away and the beans will be boiled in cold water. When the water is changed, boil an onion, a carrot cut into four and 1 tablespoon of vegeta. After the beans are boiled, let it cool and strain it. Boiled beans, boiled carrots and 2 raw onions we will give through the mincer. To this composition add mustard, ground pepper, lemon juice, 200 ml of oil and crushed garlic with salt. Stir until smooth and pour into plates.

In the oil that has remained unused, fry the onion, which has been cut into juliennes, until it softens. Over the hardened onions add the tomato paste, paprika and salt to taste. Stir and leave on the heat for a while. The composition is placed over the beans in the plates and left to cool.

For a smaller amount of Moldovan bean stew cooked in this way, subtract from the amount of ingredients.


Bean preparation. The well-washed beans are boiled in 2-3 waters to remove from the substances harmful to digestion. Then bring to a boil in plenty of water. Add a cleaned onion and leave it whole, but stick 3 cloves in it. Add a cleaned carrot, garnish bouquet made of a small piece of leek, cut crosswise and then tied with a few sprigs of parsley and 2 bay leaves.

A tablespoon of lard is mixed with 2-3 cloves of crushed garlic and added to the bean bowl for extra flavor and grease.

Preparation of onion and meat sauce. Cut the pork into smaller pieces and fry in melted lard. Allow to penetrate well. Then drain the fat and add finely chopped onion and bacon cut into small cubes. Stir until the onion changes color. Then add the bean soup, paprika and tomato paste and let it boil to blend well.

Place the sausages in the oven with a little fat and a little water and leave them to brown well. After the beans are well cooked, drain and transfer to a heat-resistant dish in which you add the sausages and the onion sauce with the meat. Put the dish with bean stew with pork in the oven for 10-15 minutes, then it can be served with homemade bread, brown and tasty.


Bean stew: The recipe that makes you lick your fingers. How long do you have to let it boil

Cristina Popescu

A must-have dish on Romanian tables, the bean stew is delicious if it is cooked according to the recipe of the late gourmet Radu Anton Roman. With many spices and greens, the preparation will be perfect if before cooking, the beans will be left to soak in plenty of water overnight.

Ingredient:

  • 500 g beans
  • 3 onions
  • 100 ml oil
  • 3 carrots
  • 1 tablespoon paprika
  • 1 head of garlic
  • 1 tablespoon tarragon vinegar
  • a few strands of chopped tarragon
  • 1 bunch parsley
  • 200 ml thick tomato broth
  • 1 tablespoon sugar
  • 1 bay leaf
  • salt, pepper to taste

Method of preparation:

Evening: The well-groomed beans are soaked in plenty of cold water.

In the morning: Put the beans to boil for an hour and a half, over medium heat, in 3 liters of salted water, to reduce. Grate the carrots and onions. Fry in oil with paprika. Quench with tomato broth and vinegar and a little hot water.

Chop the garlic, tarragon, parsley. If the beans have boiled (ideally they should have dropped enough to be less than half a liter of juice - but be careful not to get caught) add the hardened vegetables, garlic, tarragon, sugar and bay leaf, salt, pepper and let it bubble for about ten minutes, let it all come together, but chewing often, it will not burn.