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Bean stew with smoked meat

Bean stew with smoked meat

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Put the beans to soak overnight. In the morning, pour water from it and put it in the pot with cold water to boil and add the smoked meat to boil with the beans. Throw in some water and bring to the boil again in boiled water. When cooked, discard the water from the beans and meat.

Heat the oil in a saucepan, put the finely chopped onion, diced pepper and grated carrot. Cook and add the boiled meat to fry. Add enough water to cover and let it boil. to boil a few more.

Make a thickening of white flour and water, put the juice and then pour into the pot with food, stirring constantly. Put vegetables and pepper, pour the broth and leave for another 2-3 boils. Add thyme and 3 bay leaves and parsley leaves, bring to a boil and you're done. It is served with pickles or seasonal salad. I served it with pickles and red beets.

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constanta proca (Chef de cuisine), July 31, 2010

Doina Varga (Chef), March 11, 2010

Dear friend, I will not respond to your comments for a while. I often like to joke, but from here to being accused of both is a long way. If you have any questions about the recipe, please send me a private message. Thank you in advance.

neacsu cristian (Chef chef), February 8, 2010

it looks particularly beautiful, and I think the taste is just right. I want to try this recipe too. thanks.

Doina Varga (Chef de cuisine), August 31, 2009

Yes, I did the same for soup and food.

valentina ionita (Chef de cuisine), August 30, 2009

A goodness. I also like red beans, I also like variegated ones. and often I combine them and something pleasing comes out both to taste and to the eye.

Doina Varga (Chef), August 24, 2009

mirey (Chef de cuisine), August 22, 2009

I did too, but with white beans. A treat!

Doina Varga (Chef), August 10, 2009

mirey (Chef de cuisine), August 9, 2009

Tasty, well presented. highest grade.

Doina Varga (Chef de cuisine), August 3, 2009

I haven't done it before either. And the taste seems to be better. :) I found at Kaufland giant white beans, red, motley and black. I tried them all and they are very good. Tomorrow I'm going to buy more, if I can find more. It's different.

burdulea maria elena (Chef de cuisine), August 2, 2009

Dear Doina, I also do yahnie but with white beans, I admit that with red beans it is more interesting and looks better.

Bean stew with ribs

Among the traditional recipes that we enjoyed as children with the whole family is this bean stew with ribs. The recipe is one with a low degree of difficulty, even if it requires minimal preparation the night before. And the secret to avoiding bloating is to change the boiling water several times. Now that we know all these tricks, let's get to work!

Ingredients for bean stew with ribs:

500 grams of beans
200 grams of smoked ribs
1-2 medium onions
1 bay leaf
1/2 bunch of dill
2 tablespoons extra-virgin olive oil
1 tablespoon broth
sea ​​salt
freshly ground black pepper

4 steps to prepare bean stew with ribs:

1. The night before the meal, put the beans in a pot of water and soak them. The next day, change the water in which the beans were placed, add sea salt and bring to a boil. When it boils, change the water and repeat this process twice.

2. Meanwhile, peel and chop the onion. In a frying pan, heat a little oil and let the onion harden until it becomes copper. Allow the onion to cool slightly and heat a kettle with water.

3. After the beans have boiled, drain the water and add in a heat-resistant yena bowl, along with the hardened onions, broth and a little warm water, mixing well. The smoked ribs are cut into thin slices and browned in a little oil. Add this to the yena bowl, along with the bay leaf.

4. Place the dish in the oven at low to medium temperature and leave for 10-15 minutes to blend the flavors and all the ingredients are tender. Remove from the oven and garnish with fresh dill, if using. Serve with pickles.

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Smoked ladle soup with beans

If we are finished with the festive holiday meals, bent under the weight of "beef" salads, sarmales, steaks and sausages, it's time to switch to "liquid food", but without alcohol. soups and borsch, that is.

As no transition is recommended to be made suddenly, I do not directly propose a juice only of vegetables or greens, for these we will have time when it turns the grass and enters Lent (February 17 - April 3 Catholic, 15 March - May 1 Orthodox). Let's take it gradually so we don't go into withdrawal. For a start smoked ladder soup, completed with nothing white beans and sour as in Moldova, with borsch, obviously.

From what I have listed below, about 8 - 12 servings come out (depending on the volume of the plate and the degree of filling, φ = Vuseful/ Vtotal), ie for two people it arrives from Monday to Friday. You should not bother to boil dried beans, you can directly use canned beans. Save money and time. You'll say it doesn't taste the same. Well, the soup made in the 5 L pot doesn't have the same taste as the one prepared in the boiler. The process of scaling up processes.

What do you need?

  • 600 - 700 g smoked “ladder” (ie not only ribs to have some meat & bacon)
  • 2.5 L - 3 L of water (I found that there are also "housewives" who, if not explicitly written in the recipe, do not put water when preparing the soup)
  • 1 carrot
  • 1 parsley
  • 2 cans of white beans (400 g each box)
  • 2 tablespoons sweet pepper paste
  • 500 - 600 mL of borscht
  • 1 sprig of green thyme (can be replaced with 1 teaspoon of dried thyme)
  • Salt and pepper - to taste.

How do you proceed?

Take the ladder and cut it into pieces, parallel to the bones, so that each piece contains bone, bacon, meat.

Put the pieces of ladder shaped in this way and boil them in water. Boil them for about half an hour. Foam if necessary.

Meanwhile, clean and cut the carrot and parsley into thin slices. Then put them in the pot and cook them with the meat, on the right heat for another 30-35 minutes. During the process, keep the pot covered so that your water and flavors do not leave.

Add the pepper paste, mix, then pour the contents of the canned beans into the pot. That is, the grains and the juice in which they stood. The beans should not be washed and drained, as they do not contain any chemicals other than H.2O, NaCl and possibly α-D-glucopyranosyl- (1 → 2) -β-D-fructofuranoside (C12H22A11)*.

Add the borscht and let it simmer for another 10-12 minutes. Match the taste of salt, pepper and sour (if it is not sour enough, add more borscht, if it is too sour, next time put less borscht).

Infuse either whole thyme or dried thyme in the soup. If you do not like to scatter all the thyme dried in the pot, put it in a tea bag (but without tea in it), tie it to your mouth and let it into the pot. You fish it after it makes another 2-3 boiling soup.

If you think it's appropriate, add some green parsley, but I don't think that's the case.

When serving, sprinkle some red peppercorns on top (for purely decorative purposes). Be sure to serve with red onions that you soak in salt. Anyway, you work from home and you don't have much social life except in the virtual environment, which has not yet transmitted the smell of onions.

Have fun and see you healthy again!

* & # 8211 in Romanian sucrose, the compound which is found in a proportion of more than 98% in sugar.

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 pieces of bacon, 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.

Bean stew with smoked meat - Recipes

Preparation time: 2 h

Ingredient: 1/2 kg white beans, 150 g smoked bacon, 2 onions, 1 tablespoon broth, salt, oil, thyme.
Home delivery! Buy great ingredients for this recipe!

Method of preparation: Keep the beans in water for a few hours. Remove from the water and place in cold water over high heat until the water boils. Discard the first boiling water. In the second water, which must be hot, add a finely chopped onion and a sprig of thyme (prevents bloating and removes the gases from the beans). Simmer the onion in oil and mix with the drained beans. Add the sliced ​​bacon and the open broth and let it boil until it drops and the bacon is boiled.
Serve with pickles or garlic.

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Bean stew (fasting recipe)

Because Christmas Lent is approaching, I thought I'd tell you a bean stew recipe, which I used to make quite often. Even if it doesn't have meat (although it goes great with ciolan or fried sausages), it is very tasty and healthy.

White beans also help you a lot when you want to lose weight, because they provide you with fiber, protein and minerals, and contain few calories. Beans contain iron, and are recommended for pregnant women or those who want to become mothers, because it is rich in folic acid. At the same time, it contains antioxidants and prevents aging.

In addition to all these benefits, beans are a good detoxifier and, with little sport, help eliminate fat deposits, starting with abdominal fat.

This recipe is ideal when you want to lose weight, fast or simply eat something good and healthy. For the ingredients, I went to the market, not the supermarket, because in the market I found new beans, which boil quickly, and fresh vegetables from the peasants.

  • 500 g beans, dried
  • a big onion
  • a big carrot
  • half a capsicum or fat pepper
  • a little hot pepper
  • celery (a small one or a quarter of a large one)
  • 200 ml mashed tomatoes or broth
  • 2 cloves of garlic
  • 2 bay leaves
  • a little thyme
  • paprika, salt and pepper
  • parsley and celery leaves (or even dill, if you like)

Put the beans in cold water in the evening, or at least a few hours before cooking, because this way it boils more easily. Then boil the beans in boiling water with 2 bay leaves and salt. If you like, you can also put vegeta, about halfway through the cooking time. The beans will be boiled depending on how new or old they are. If it's been a few years, it can boil for 3 hours. It took me an hour or so to cook.

While it is boiling, cut the onion into scales, the pepper & # 8211 into small cubes, and the carrot and celery are put on the small grater.

About half an hour before the beans are cooked (take another bean and see how hard it is), put, in a saucepan with a larger bottom, hot olive oil. Then add the onion and, when it is glassy, ​​add the pepper, carrot and celery, stirring occasionally, to harden them all.

Then add a teaspoon of paprika, mix a little more and pour about 2 cups of water. Drain the beans and add to the pan with the vegetables. Then put the mashed tomatoes, a little thyme and let it boil for another 15, 20 minutes, stirring from time to time.

At the end, after it has dropped, add pepper and, if necessary, salt, add the chopped parsley and celery leaves or dill and, after you turn off the heat and stop boiling the crushed garlic cloves.

It can be served with cabbage salad or lettuce, pickles or anything you like.

Baked beans

Put the beans to boil for 10-15 minutes. Drain the water in which it boiled.

Bring to the boil again in other water. Boil for another 10-15 minutes, then drain the boiled water again.

At this stage, the beans are placed in a pot together with the whole stalk, onion, tomatoes and peppers, finely chopped.

Add pepper, bay leaves, thyme, salt, cover with water and cook for about 1 hour.

Pour everything into a heat-resistant dish and put in the oven until both the beans and the ciolan are boiling.

Baked beans

& Icirc & # 539i must:
2 onions
1-2 tablespoons of tomato paste
1 bay leaf
1/2 kg of boiled beans
1/2 kg of ciolan (meat kept from boiled ciolanul & icircn soup & # 259)
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 stalks 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.

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