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Beans with smoked ribs

Beans with smoked ribs


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  • 2kg pasta beans
  • 800 g smoked pork ribs
  • 3 onions
  • 1 bell pepper
  • 2 tomatoes
  • 7 cloves garlic
  • salt
  • pepper
  • thyme
  • 100 ml wine
  • 1 cup juice from the ribs

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Peanut beans with smoked ribs:

The beans are cleaned, washed, and boiled in salted water for about 30 minutes. Meanwhile, the pork ribs are portioned and boiled, we do not boil it at all, we will let it boil with the beans. In a saucepan put the onions, peppers and finely chopped tomatoes, to harden with a little oil, after 10-12 minutes, add the drained beans one layer, on top of one of the ribs and again the beans. Put a cup of juice in which it boiled ribs, and let it boil for 20 minutes. After 20 minutes put the crushed garlic, salt, pepper, thyme and leave for another 10 minutes on the fire. At the end, put the pan in the oven for 15 minutes at 160 degrees, adding 100 ml of white wine. Hi!

Tips sites

1

Serve with hot polenta and garlic sauce, or pickles.


Pork rib beans - How to prepare

1.Let the beans soak for a few hours in cold water, strain and boil for a few minutes in two discarded waters. In the third water, add the sprig of thyme and let it boil halfway.

2.While the beans are boiling, separately, fry the finely chopped onion, diced carrot and pepper or place on a large grater. Add the pork ribs, a little warm water and cook together until the meat is well penetrated.

3.Pour the vegetables and ribs over the beans, add the tomato paste, season with salt and pepper and simmer together for a few minutes to combine the flavors. Portions of beans with pork ribs are served hot.


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Transylvanian green bean soup

30 Thursday may 2013

Ingredient:

  • 1 kilogram of green beans, broken into pieces
  • 100-150 grams of smoked ribs, finely chopped
  • 1 large onion
  • 2 tablespoons white flour
  • 1 tablespoon paprika
  • 2 carrots
  • 1 red pepper
  • 1 small celery
  • 1 large tomato, peeled, cut into cubes
  • thyme
  • Bay leaf
  • 1 large clove of garlic
  • salt and pepper
  • 1.5 liters of water
  • green parsley
  • vinegar
  • sour cream (optional)

Cook the ribs in a pot, without adding oil, until lightly browned and leaving the fat. Add the chopped onion, mix and cook until the onion is soft. Then add the flour and mix well. Immediately add the paprika, mix and quench with warm water, stirring. When the juice boils, add the carrots, celery and pepper, cut into cubes and a teaspoon of salt. Let it boil for 2-3 minutes, then add the green beans. When the beans have softened, add the peeled tomatoes, cut into cubes, and the thyme. Boil for another 2-3 minutes, then adjust the taste of salt and pepper, add the crushed garlic and chopped greens. Put a tablespoon of vinegar in the soup pot. Serve plain or with sour cream.


  • 400 g dried beans
  • 200-300 g ribs, bacon or bacon (preferably smoked)
  • an onion
  • a carrot
  • a small celery root (or a celery stalk)
  • parsley root, parsnip if you have
  • half a bell pepper
  • 4-5 tablespoons oil
  • 400 g diced tomatoes
  • 200-300 ml of borscht or cabbage juice
  • salt to taste
  • thyme
  • fresh or dried larch

The night before, we choose the bean from the impurities, dig it well and leave it to soak in cold water overnight.

The next day, we turn the beans and boil them for about an hour or until the beans are soft.

In the pot in which we will make the borscht and lightly heat the bacon until the fat melts, then add the cleaned and chopped vegetables and continue to cook until they start to soften.

Then add the boiled beans and the water in which it boiled, just enough to cover it. Let it boil together with the meat and vegetables and add a little salt if we have chosen to sour the borscht with the cabbage juice.

After 10-15 minutes, add the diced tomatoes, boil a little more and then add the cabbage juice.

After it has boiled, put the dried thyme, turn off the heat and put the chopped larch. Leave it covered for about 10 minutes then eat with great appetite with dried or green onions. Enjoy!

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Transylvanian green bean soup

  • 1 kilogram of green beans, broken into pieces
  • 100-150 grams of smoked ribs, finely chopped
  • 1 large onion
  • 2 tablespoons white flour
  • 1 tablespoon paprika
  • 2 carrots
  • 1 red pepper
  • 1 small celery
  • 1 large tomato, peeled, cut into cubes
  • thyme
  • Bay leaf
  • 1 large clove of garlic
  • salt and pepper
  • 1.5 liters of water
  • green parsley
  • vinegar
  • sour cream (optional)

Cook the ribs in a pot, without adding oil, until lightly browned and leaving the fat. Add the chopped onion, mix and cook until the onion is soft. Then add the flour and mix well. Immediately add the paprika, mix and quench with warm water, stirring. When the juice boils, add the carrots, celery and pepper, cut into cubes and a teaspoon of salt. Let it boil for 2-3 minutes, then add the green beans. When the beans have softened, add the peeled tomatoes, cut into cubes, and the thyme. Boil for another 2-3 minutes, then adjust the taste of salt and pepper, add the crushed garlic and chopped greens. Put a tablespoon of vinegar in the soup pot. Serve plain or with sour cream.


Low smoked beans

Nothing compares to a low smoked beans and a blid full of assorted pickles not to be missed are the watermelon (watermelon) and the parguite eggplants !!

Low Smoked Beans-Ingredients

350 g dried beans
a carrot
an onion
a parsnip
1 lg tomato paste
salt
pepper
a bunch of parsley and dill
500 gr smoked ribs

Low smoked beans-Preparation

Choose the beans and wash them well in several waters. Boil in cold water.
Bring to a boil and drain the water. Fill with hot water and continue cooking.
Add finely chopped onion, carrot and grated parsnip through the apple grater and simmer.
When the beans have boiled about halfway, add the smoked ribs fried in a little oil.
Continue to boil until the beans are cooked and the meat comes off the bone easily.
Add the tomato paste, season with salt and pepper and bring to a boil for 2-3 more minutes.
Turn off the heat and sprinkle with parsley and chopped green dill.
It must be served with pickles !!


Smoked beans in bread

Smoked beans in bread from: beans, carrots, onions, peppers, paprika, salt, pepper, bread.

Ingredient:

  • 500 g white beans
  • smoky staircase
  • 2 carrots
  • 1 onion
  • salt
  • pepper
  • 1/2 capsicum
  • 1 teaspoon paprika
  • 2 teaspoons broth
  • thyme
  • 1 homemade bread

Method of preparation:

One night before preparing the beans, soak them in a pot of water until morning.

The soaked beans are put in a pot of water together with the smoked ladder, the carrot, half a finely chopped onion and the capsicum.

Smoked bean soup

Smoked bean soup with: pork ham, pork ribs, carrots, parsley, parsnips, celery, onions, garlic, peppers, pods, flour, paprika, salt, pepper, broth, larch, bacon, vinegar. Ingredients: about 1/2 kg pork ham 300 g smoked pork ribs 3 carrots 1 parsley root and parsnip 1 small root of […]

Boston beans with smoked

Boston beans with smoked from: smoked pork ham, olive oil, onion, garlic, white beans, mashed tomatoes, maple syrup, molasses, mustard powder, Worcester sauce, cinnamon, poultry soup, salt and pepper. Ingredients: about 600 g smoked pork ham 2 tablespoons olive oil 1 sliced ​​onion 2 puppies […]

Separately, fry the other half of the onion until it becomes glassy, ​​add the broth and pour the composition over the beans.

At the end, season with salt, pepper, thyme and let it boil for another 2-3 minutes, then turn off the heat. Serve the beans in homemade bread, which is peeled before the core.

You may also be interested in:

Smoked dried bean soup

Smoked bean soup with: beans, onions, parsnips, carrots, parsley, tomatoes, tarragon, ribs, smoked sausages, cabbage juice, salt. Ingredients: 350 g white or variegated beans 2 onions 1 parsnip 2 carrots 2 parsley roots 2 large tomatoes or 2 tablespoons of tomato broth 4-5 stalks of tarragon or […]

Smoked beans

Smoked beans from: beans, smoked, onion, oil, broth, pepper, bay leaf, salt, red wine. Ingredients: 1/2 kg beans beans about 1/2 kg smoke (ciolan, ham, bacon) 2 onions 2 tablespoons oil (lard) 2 tablespoons pepper broth berries bay leaves optional salt: 1-2 glasses of red wine Preparation: Beans are picked, washed […]

How to prepare grilled smoked bean soup (VIDEO)

Grilled smoked bean soup: How to prepare Grilled smoked bean soup: Enjoy!


Pea green bean soup with smoked and corn

Pea green bean soup with smoked and corn it is an improvised one. Green bean soup with smoked ribs. In Transylvania and Banat, we eat many soups (& # 8222 soup & # 8221 or & # 8222 juice & # 8221) compared to other regions where soups are popular. Soup clear chicken or beef soup with noodles (& # 8222lasca & # 8221), smoked potato soup, salad soup, etc.

We also have our & # 8222sweets & # 8221 soups, meaning unripe with borscht, which we invariably eat with sour cream. Vegetable soup on pork bones, bean soup with ciolan or Transylvanian potato soup with sausages (yes, smoking again) and here I found a sour one: Greek chicken soup! With rice. My mother does it less often but we like it.

Sometimes we sour the dead soups (the juice from pickles). I remember what girls the waiters used to do in restaurants in other regions of the country when I asked them to bring me a cup of sour cream for soup :). That's how I like it, that's how I got used to it. It seemed very strange to them that I was asking for sour cream.

The green bean soup in front is improvised. I started with a few slices of smoked neck (homemade sausage from A to Z) and 2-3 potatoes.

Transylvanian potato soup I usually do it on the water in which he boiled a smoked shank or with smoked sausages.

Now I did not have such a thing at hand and I was sure that the perfect smoke from the few slices of neck will be enough to perfume the whole pot of soup. And that's how it was. I studied what else I had in the freezer and discovered some green bean pods and a bag of corn kernels. Perfect!


Smoked Beans - As of December 1st

We inflate the beans in cold water, we throw all the floating beans from the beginning (they were attacked by beetles).
I let the beans swell yesterday from noon until this morning at 6 changing the water once last night.

I boiled the beans together with the meat in cold water, after 30 minutes on a very low heat I threw the water and I rinsed the beans and the meat. Always with hot water!

I boiled the water again and when it was hot I added the beans, the meat and the bay leaves, if the meat you use is not very salty like the one I used then add salt. I let it boil on a very low heat until the beans were ready.

I threw the water again, but this operation is not mandatory, you can use the water in which the beans boiled.

I put the chopped onion in the pan together with the sliced ​​carrots, the oil and a little salt. When the onion softened, I added the beans and the boiled meat, the boiled water from a pan that boiled on the next fire or even the water in which the beans boiled, the tomato concentrate and the sweet paprika mixed in a polish with hot water.
Bring to a boil until the carrots are cooked through.

Add thyme and tarragon, salt if needed and pepper when everything is ready.
Turn off the heat and let it cool a little before serving.

Ideally, serve it to taste with red onions or hot peppers. Whoever wants can add a tablespoon of sour cream to the plate.


Bean pods with smoked ribs - Recipes

This summer I had the chance to have a new famous bean 'coco de Paimpol'.
It is an exceptional, very tasty bean that is harvested in the French region of Brittany at the end of August and that is cleaned and frozen.
So here is the opportunity to use it and make a family dish, generous and tasty. In France it is called 'cassoulet' and is very famous.

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Beans are recognized as an important food for improving health. The latest dietary guidelines recommend eating 3 cups of beans a week.
Beans fall into two separate categories of food. It belongs both to the group of vegetables and to the group of "meats" and grains. The rich content of nutrients makes it a very healthy food product.


I finished cooking in the oven in a handmade clay pot. Before using this type of vessel, it must be left immersed in water for at least 12 hours.
If it is used in the oven, you must start cooking in the cold oven, so as not to cause a thermal shock.

700 g of new and cleaned and frozen Paimpol coconut beans
1 boiled smoked pork ham - 600 g
2 slices of smoked ribs

2 tablespoons oil
Paprika
dried thyme
1 bay leaf
salt pepper

Method of preparation:
My new beans should not be soaked in water.
It only needs to be thawed for 30 minutes.
Boil the beans for 30 minutes in water with bay leaf and dried thyme - do not add salt until the end.
Drain the beans and keep the water in which it boiled.
Heat the oil in a pot.
Fry finely chopped onion and garlic.
Add diced tomatoes and peppers.
Put the drained beans, tomato broth, salt, pepper and return everything together.

In a clay pot put the ribs on the bottom then cover with a layer of beans, put a layer of meat covered with the rest of the beans and the remaining meat.
Add the water in which the beans boiled and put the clay pot in the cold oven.
Heat to 170 & # 176C and cook for 1h30.

Check and add boiled water if necessary.

Serve hot. It is a better dish on the 2nd day when it is reheated.


Video: Svansø - Pikante snackmandler (May 2022).