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Boiled and drained beans, mix, add 25 ml of oil in a thin thread like mayonnaise, add chopped garlic, salt, pepper.
Separately in 50 ml of oil, cook the chopped onion until golden, then add the tomato juice, sugar and a sprig of thyme, and keep it on the fire until the sauce thickens.
Place the beans on a plate and pour the onion sauce with tomatoes on top.
Cavatelli with green beans, potatoes and basil pesto, mint and lemon
Potatoes with green beans and pasta are a great combination. If we combine everything with a good basil pesto we reach perfection. But if, seeing the heat outside, or rather feeling it on your own skin and even on your own stomach, we add a little more basil and a little lemon peel, we even surpass the perception.
Ingredients (for 2 people):
- & # 8211 160 g cavatelli
- & # 8211 2 potatoes
- & # 8211 150 g green beans
- & # 8211 basil
- & # 8211 1 lemon
- & # 8211 mint
- & # 8211 sare
- & # 8211 extra virgin olive oil
- & # 8211 25 g pistachios
- & # 8211 parmesan
First I peeled the potatoes and cut them into small cubes. I cleaned the green beans. I boiled the beans in salted water, which I took out after 8 minutes in ice water. I then drained it and put it in a bowl. I boiled the potatoes, drained them and put them over the beans. I boiled the pasta in the same water. In the meantime, I made a pesto with pistachio, basil, mint, parmesan and olive oil, which I put over beans and potatoes. I drained the pasta and mixed it with the other ingredients, cold. I gave creaminess to the sauce by adding a little water from the one in which they cooked the pasta. I sprinkled a little lemon peel on top and served.
1/2 kg beans
4 large onions
1 bell pepper
4-5 cloves garlic
2 tablespoons broth
Choose the beans, bring to a boil and bring to a boil, then drain and add more water.
Add 2 onions, carrot, parsnip and finely chopped pepper and bring to a boil.
When the beans and vegetables are almost cooked, add salt, pepper, thyme and tarragon to taste and bring to a boil.
Remove the beans with a skimmer and grind them in a food processor or on a mincer
Add the crushed garlic and salt to taste and mix well until smooth. Finely chop two onions and fry in oil. Put the onion on top or mix with the beaten beans and serve.
Try this video recipe too
Beaten beans or roasted beans
This beaten bean recipe is one of the tastiest and most popular traditional dishes, excellent on fasting days and beyond.
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This traditional food, called Beaten beans or roasted beans, depending on the area it comes from, is one of the most beloved dishes in our country. Along with sarmale and cozonaci, beaten beans are an extremely popular dish, which is cooked both in the country and in the city alike.
Served on fresh bread or with pickles or baked pepper salad, beaten beans can be a real feast on fasting days and beyond. From time to time, those close to you will enjoy the authentic taste of a healthy portion of beaten beans.
The preparation itself for the beaten bean recipe is not complicated, but it requires some intermediate steps: moisturizing the beans before they are cooked and throwing the water in which the beans boil for the first time at least twice.
Slice raisins, beaten beans, rubbed beans, the traditional Banat recipe
My dear ones, when it comes to the loose steppe, my eyes really look like frogs when they flood! It is one of my favorite dishes that reminds me of my childhood, grandparents and fasting days when this dish was not lacking. Nourishing and healthy, good to fill your mat and keep you hungry for a few good hours! Dried beans are very rich in protein and fiber, minerals and vitamins. It is so versatile that it can be combined with almost anything, including desserts. And speaking of bean desserts, I promise to come back with an excellent dessert recipe.
- 500 g of dried beans with small grain
- 150 g carrots
- 100 g parsnips
- 100 g parsley root
- 1 garlic hats
- 300 g white onion
- 200 ml of sunflower oil
- 100 ml pumpkin oil
- Salt and pepper to taste
Step by step method
We clean and wash all the vegetables, cut them into pieces and put them to harden in sunflower oil. We choose the beans and wash them in 2-3 waters.
In a pot we put in layers beans, hardened vegetables, and beans, hardened vegetables and so on until we finish everything.
Cover with water and simmer on low heat for at least 4-5 hours. During this time it is possible for the beans to run out of liquid to boil, which is why we will fill them with hot water when needed.
After it has boiled and the grains are crushed, we strain it again with the help of a mashed potato sieve we will crush until we abstain from a puree and from here it is time to switch to a pear or kitchen mixer and we will beat until we obtain a homogeneous consistency. add 2-3 cloves of garlic Finely crush half of the pumpkin oil and mix the composition well.
Put in bowls, or on individual plates and serve with pickles, red onion salad, or just with pumpkin oil. Simple isn't it ?! Good job and good appetite!
Beaten beans - recipe and benefits
Beans have amazing therapeutic properties. It is hypoglycemic (very good in diabetes), dietary, anti-infective, anti-rheumatic, remineralizing, energizing, repairing the nervous system and diuretic.
Bean stew: recipe
Bean stew is a very tasty and filling food, ideal for vegetarians who need protein, but also for those who fast on Wednesdays and Fridays.
• 300 g of white beans (dried grains)
• 2 large carrots
• 4 onions
• 1 head of garlic
• 2 tablespoons of broth or tomato paste
• 2 bay leaves
• 100 ml of oil
• salt, pepper, dill, parsley
The beans are picked, washed and soaked in a saucepan with water in the evening. The water should be 2 fingers above. In the morning, the beans are drained of water and boiled in several portions. After 5 minutes of boiling, discard the apache and put it next to it, hot. The water is changed in this way 2-3 times.
When the beans are almost cooked, add the finely chopped onion, grated carrot and bay leaves. Bring to the boil until all is well softened. The water in the pan should be low, but not at all.
Some people prefer to give the beans through a mincer or blender to get a paste, while others like beans like that. Finally add the oil, tomato paste, and spices to taste. Mix well, and at the end of everything add the crushed garlic. The bean stew can be served hot or cold.
♣ What does the dried bean contain
Dried beans are a surprising source of nutrients:
& # 8211 Protein (21% & # 8211 25%)
& # 8211 Vitamin A (250%)
& # 8211 Potassium (1770 mg%)
& # 8211 Phosphorus (420 mg%)
& # 8211 Calcium (195 mg%)
& # 8211 Vitamin C (20 mg%)
& # 8211 100 g of trace elements (iron, nickel, zinc, cobalt, sulfur)
& # 8211 Vitamins B1, B2, folic acid, PP)
It is indicated in the following conditions:
& # 8211 Diabetes
& # 8211 Bladder disorders
& # 8211 Kidney pain
& # 8211 Gout
& # 8211 Edema
& # 8211 Kidney stones
& # 8211 Skin problems
& # 8211 Anemia
& # 8211 Food deficiencies
& # 8211 Convalescence
& # 8211 Overworked
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
BEANS FACALUITA WITH MUSHROOMS STEW
Beans can be considered a meat substitute because they contain protein. Moreover, it is considered an important source of iron for the body, being indicated in cases of asthenia, apathy, high cholesterol or constipation. Beans, due to its nutrients, fight and prevent many diseases. Beans contain vitamins A, B6, B12, C, K, calcium, magnesium, folic acid, iron, phosphorus, zinc, potassium, selenium. Because it contains folic acid, beans are suitable for pregnant women, and more. It is highly recommended for normal intestinal transit, regulates blood sugar, has a low calorie content, as well as soluble and insoluble fiber. (Source http://www.apropo.ro/news/util/fasolea-sursa-de-fier-pentru-organism-5130375)
Noticing all these benefits, let's prepare the most popular bean dish & # 8211 the prepared one, combining it with mushroom stew.
garlic, salt, pepper
I don't give you the proportions and I do it intentionally, because in fasting it is customary to cook beans made for 2-3 meals. So, each housewife decides the proportions depending on the number of tables and tables.
We soak the beans in the evening. The next day we wash it well and put it to boil. When it boils, discard the first water and pour another fresh one (if desired, we can repeat one more time).
We prepare stew. Chop the julienned onion and fry it in a few tablespoons of oil until it becomes translucent.
Meanwhile, wash the mushrooms and chop them to the desired size (I used pleurotus, but other fresh mushrooms work just as well). Add them to the onion, salt, pepper and cook for 15 minutes, stirring periodically.
Then pour tomato juice or paste. Simmer another 5 minutes and add the chopped garlic, and in 2-3 minutes turn off the heat.
We drain the boiled beans from the water, keeping 1-2 glasses of liquid. Using a mixer, turn the beans into cream, adding boiling liquid to give the desired consistency. Saram, piparam. Serve the beans made together with the mushroom stew.
Put the beans to boil in a 4-liter pot, taking care to replace the water at least once (with another hot one). After it boils very well, drain the beans and pass it through the blender, adding salt to taste. Chop the garlic and pass it with a little oil, add it over the beans, stirring for complete homogenization.
While the beans are boiling, prepare the frying and baked pepper salad.
Finely chop the onion and put it in oil until it becomes translucent. Then add the tomato broth / juice and let it boil for another 5-10 minutes.
Separately, wash the peppers, bake them evenly, on a stove tray, peel them and rinse them, then place them in a bowl. Add salt to taste, olive oil and balsamic vinegar. Keep them cold for one to two hours to intensify their flavors.