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Baked beans

Baked beans



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It is a fasting recipe, I put a lot of spices and do not use delicately. I use beans with large berries, it is very sweet!

  • 1 kg of beans (large)
  • 4-5 suitable onions
  • 2 tablespoons olive or corn oil
  • tomato paste to taste
  • thyme
  • ground ginger
  • paprika
  • white pepper
  • tarragon
  • bay leaves
  • granulated garlic

Servings: 5

Preparation time: less than 90 minutes

RECIPE PREPARATION Bean stew:

Put the beans soaked in water, preferably in the evening until morning, after washing the beans in a strainer, put it to boil, I throw two waters after it has boiled.

After boiling the beans, prepare the oil with the finely chopped onions in a pan, I don't cook the onion, I put a glass of water in it and leave it with the lid to simmer, it comes out just as tasty. After the onion has softened, add the beans and let it boil for about a quarter of an hour, it is important to boil the beans very well, add the tomato paste according to taste and color, and add the spices.

I wish you good appetite!


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 vinegar flavored with tarragon
  • 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 a good 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.


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.


Search words "iahnie-de-fasole"

This recipe is inspired by my first cookbook - "Romanian dishes, wines and customs", written by Radu Anton Roman.

The beans are soaked in cold water a few hours before, then washed, picked and boiled in 3 liters of cold water. After

Choose the beans, wash them well, leave them to soak for a few hours, after which they will be scalded and the water in which they will be changed two or three times

We put the cleaned beans in the water and leave it overnight. The next day we change the water and boil the beans. We also put a saucepan

About Spanish cuisine Cuisine, gastronomy also evolves with society, but it was based on the local resources of

I performed a stunt with smoked hammer. The beans are cleaned of impurities. This time I tested the Crock-Pot slow cooker,

Preparation: If the beans have no impurities, wash them and boil them in a pot of warm water and let them


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 large 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 and a half 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 peppers, carrots and celery, stirring occasionally, to harden them all.

Then put 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 about 15, 20 minutes, stirring occasionally.

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.


Method of preparation

Wash the beans, then hydrate them in cold water. It is left in the evening until the next morning.

The next day, drain the water, add another, bring to a boil with a pinch of salt and a pinch of baking soda.

Peel and wash the vegetables. & Icircn the pot & icircn that boils the beans, add a carrot, a parsley root, a celery root, a large onion. Leave it to boil, until the vegetables penetrate. Check and the beans, if almost boiled, set aside.

Grate the remaining carrot, finely chop the onion.

Put a large frying pan on the heat, add the oil. Add the vegetables, let them brown a little, then add a pinch of salt, a pinch of paprika and sweet and hot broth. Add about 500 ml of the water that boiled the beans. Mix with a wooden spoon.

Drain the beans, add to the large pan. Mix lightly, then transfer the whole composition to an earthenware vessel. Add a little thyme, and a little oil, match the taste with salt.

Put it in the oven, not preheated, let it simmer for 1.5 h-2 h, so that it drops and comes out as everyone prefers.

I can't describe how good it comes out, so low on low heat, in the oven, but especially in the clay pot.


Nicolai Tand has a special way of preparing beans and pork. mai & icircnt & acirci prepares the ingredients separately, then gathers them in the same dish and finalizes their taste in the oven.

There will definitely be a craze for traditional dishes, perfect for such a big celebration.

Prepare beans.

Well-washed beans are boiled & icircn 2-3 waters to remove from the substances harmful to digestion. Then boil a lot of water. Add a cleaned onion and leave it intact, but add 3 cloves. Add a cleaned carrot, garnish the bouquet made of a small piece of leek, cut crosswise and then tied with a few parsley leaves 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.

The pork is cut into smaller pieces and fried in melted lard. Allow to penetrate well, then drain from the fat and add finely chopped onion and bacon cut & icircn small cubes. Stir in the onion and change the color, then add the bean soup, paprika and tomato paste and bring to the boil to blend the flavors well.

Bake in the oven with a little fat and a little water and let it brown well.

After the beans are well cooked, drain and transfer to a heat-resistant dish, which is added to the meat sauce and 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 pumice, brown and tasty.

In order not to lose details and tips from Chef Nicolai Tand, watch the video above!


Baked beans


If there is a food that is always required, what can I do if it is a holiday or not, this is the bean stew. It has always been requested in family meals, especially with ciolan or sausages. My mother used to prepare it simply for the most hours in the day and we eat it with pickles and fresh homemade bread. It's a treat!

Bean stew is a traditional food that is very easy to prepare and in whose composition do not forget the bay leaves. I give it a taste and an extraordinary weapon.

You can prepare it as I wrote in the simple version or with ciolan. If you prepare it with a whisk, boil the meat and then boil the beans in the water in which the meat was boiled, it will have a very good taste! But let's see the recipe:

Baked beans

  • approx. 700 gr dried beans
  • 1 small carrot (optional)
  • 2 onions
  • 2-3 cloves of garlic
  • 1 tablespoon paprika or pepper paste
  • 2 bay leaves
  • 250 ml broth or mashed tomatoes
  • salt, pepper, thyme, basil
  • oil

Let the beans soak in cold water overnight, strain and boil in another cold water and after 2-3 boils change the water. Add the bay leaves, carrots, salt, and simmer (if the water drops, top up with warm water).

After it is cooked, strain the beans.

As I wrote if you do it with ciolan, first boil the ciolan, then in the water in which the meat was boiled, boil the beans.

Finely chop the onion and garlic, cut the carrot into pieces (you can throw it away, but I'm sorry so I use it). Cook the onion with the garlic until it becomes glassy then add the carrot, pepper paste or paprika. Stir a little more and add the broth or mashed tomatoes. If you want the sauce to come out thicker, you can also add a tablespoon of flour.

Mix well and add the beans then bring to a boil.

Add a little thyme and dried basil.

It is usually served with fried sausages or smoked pork chops and pickles.

The bone is deboned and cut into pieces and then served with beans or fried a little before.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


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.


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 parsley leaves 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 until well browned. 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 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 parsley leaves 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 until well browned. 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.


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