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Bean stew with smoked ciolan

Bean stew with smoked ciolan


1. Let the beans soak overnight in warm water. It will double in volume. This way the beans will boil faster and the grain will not break so easily. Add the beans to a pot and cover with hot water. It must be left on medium heat until it reaches boiling point. Then strain it and repeat the process 2 more times. There are various tricks to make the beans boil faster, and one of them is to add baking soda. You can do this but do not abuse it too much, because, although it softens the skin, it will destroy some of the vitamins. It is good when you prepare beaten beans because it makes it more creamy when crushed. It is recommended to let it boil over low heat. If you boil it over high heat, you risk the grains hitting the inside edge of the pot and breaking.

2. After you put the beans in the third water, add the smoked ciolan. A boned one is good, it won't bother with removing the bone.

3. Add celery, 2 carrots and a parsnip. Add the two peeled potatoes. That's the secret to not having stomach problems. Follow the bay leaves and thyme and leave everything to boil, over high heat, with a lid halfway up the pot. After about 15-20 minutes, mix in the beans until you notice that it starts to soften. Then we stop because we don't want to break it.

4. If the water drops a lot during cooking and you need to top it up, always add hot water, not cold water.

5. Because it's stew and not soup, beans should be a less boiled idea, because you finish it in sauce, and it will boil there as well.

6. Test the ciolan from time to time to see if it is cooked. When the fork or knife enters it easily, it is ready. Remove and allow to cool. If the beans haven't boiled yet, leave it. If it has boiled, then remove it from the heat and let it cool to room temperature, so that the grain does not change color. Strain the beans, but do not drain the water.

7. Cut the onions, carrots and bell peppers into cubes. But do not mix them, because they have different textures. You will also need to chop the tarragon and garlic.

8. If the ciolan has cooled, cut it into cubes.

9. Then heat the oil in a large pan and harden the carrot. When it shows signs of browning, add the onion and last but not least the pepper, garlic and tarragon. Both types of paprika, cumin and pepper follow. Then add the water from which he boiled the beans and let it boil. Finely chop the dill and put the fish. Follow the ciolan and the beans and add more water. Add the tomato juice and let it boil a little more. Try to see if you need more salt and a little caster sugar to cut the acidity of the tomatoes.

Good appetite!


Method of preparation

The beans are chosen and soaked in the evening, the next day they will be boiled at the right heat if they are fresh in a maximum of 45-60 minutes, the food is ready, the water is changed 2-3 times, along with the beans clean and boil a potato, you can add 1-2 hot peppers if you like it spicier, salt and add a little thyme.

Separately, cut the onion, grate the carrots on a fine grater, crush the garlic, heat the vegetables until they turn golden, next to the vegetables we can put the ciolan after we take it out of the boil, about 5-7 minutes, add a little thyme and hot paprika (to taste)

The pre-cooked ciolan will have to be boiled a little separately in another bowl and when we notice that it is boiled enough for about 10-15 minutes, it can be taken out and left to wait for a while, after which it will be placed next to the vegetables in the pan. catch their taste and vegetables the smoky taste.

Ciolanul is good to portion from the beginning in 2-4 smaller pieces to be easy to handle, to eat and not to be in a very large amount on the plate, the excesses are harmful and beans are a heavy food anyway.

Remove the ciolan and the vegetables after they have hardened and add them to the pot where the beans are boiling, try the food to see if you still need it, salt or spices. When it is almost ready, the beans will be moved to another bowl and will be baked for about 15 minutes, then tomato paste will be added.


Bean stew with smoked ciolan

Bean with ciolan is a traditional Romanian food, being indispensable in the menu of Romanians at this time of year.

Ingredients for 6 servings:
500 gr white beans
1/2 smoked and boned pork chop
2 carrots
3 onions
1 parsley root
1 suitable red bell pepper
2 bay leaves
tomato paste
thyme
salt pepper
1 bunch of parsley

Method of preparation:

1. Choose the beans and soak them the night before.
2. The next day, put it in a pot with enough cold water to cover it and let it boil until it boils. Remove from the heat and strain, then change the water again and bring to the boil until it boils twice more.
3. Meanwhile, cut the vegetables into cubes and fry them in a pan with a 2 tablespoons of oil.
4. Cut the stalk into cubes or strips and boil in a pot of beans. After it boils, add the lightly hardened vegetables.


5. Let it boil for 30 minutes, add the bay leaves and thyme and sprinkle with salt and pepper to taste. Stir gently and simmer over medium heat.
6. When it is almost ready, add the tomato paste and leave until it drops well. It's better if we put it in the oven. Sprinkle with finely chopped parsley.


Ingredients bean stew

  • 250 gr. beans (dry)
  • 1 onion (80 gr.)
  • 1 red pepper & # 8211 or a tablespoon of pepper paste
  • 250ml tomato juice & # 8211 I used tomato juice with peeled tomato pieces in it
  • 1 bay leaf
  • 100 ml oil
  • 25 grams (1 tablespoon) of flour
  • optional, 1 tablespoon sugar
  • chopped fresh greens: parsley / dill / tarragon, to taste
  • 1 tablespoon dried thyme
  • pepper
  • salt
  • 150 ml cream & # 8211 optional

Bean stew preparation & # 8211 Soaking and boiling dried beans

  1. One evening before preparing the stew, pick the beans from the impurities, bean by bean, wash in a sieve, under a stream of cold water and soak for about 12 hours in enough cold water. must exceed them by 5 & # 8211 6 cm.
  2. The next day, the beans are rinsed and rinsed in two & # 8211 three cold waters, boiled in cold water that must exceed the level of the grains by 6 & # 8211 7 cm.

3. A stage that both my mother and mother-in-law respect is to boil the beans twice before the actual boiling. More broadly, put the hydrated beans overnight in the pot in which you want to cook them, pour water over them and put the pot on the fire. When it starts to boil, set it aside, drain it in a sieve and rinse the beans briefly under a stream of cold water. Put the beans back in the pot for final cooking.

That's what I know from home and that's what I do, but there are opinions that it's not good to do that, because it would strengthen the beans. Fortunately, it didn't happen to me that the beans didn't boil. My mother and mother-in-law motivate this practice of scalding beans by diminishing its bloating effect. If you want to skip the scalding stage, you can do it.


4. After I scalded the beans, I rinsed them and put them back in the pot. Cover the beans with water, this time the water level should exceed 7-8 cm. over the beans. Put the pot on low heat and, this time, let it boil until the beans are cooked.

At this stage, the modern housewife has two options:

a) Boiling to be done in a normal, roomy pot, over low heat, with a lid on top and enough water until the grain is well softened, about two hours or more if the beans are old.

b) In pressure cooker, beans boiled in enough water, about 1 hour and a half, an advantage is soften the peel better. The boiling time is calculated from when the steam started to come out through the valve and a hiss is heard.

In both cases, when the beans are boiled, the water is reduced to the level of the grains, but they are drained in a sieve anyway, in order to drain the liquid well.

Bean stew, bean preparation

  1. While the beans are boiling, clean and finely chop the onion, fry in a large saucepan over low heat in all the oil, adding 1 half teaspoon of salt from the beginning, until the water that leaves it decreases and becomes glassy & # 8211 without browning.
  2. Add the finely chopped pepper, cook for another three minutes, stirring often.

  1. Quench with about 150 ml of the tomato broth and add the bay leaf and a tablespoon of thyme. I did not put the whole amount of tomato juice now, I kept about 100 ml of broth separately.
  2. Add the well-boiled and drained beans over the hardened vegetables and tomato juice.
  3. Rub the flour with the preserved tomato broth, homogenize the mixture and add it to the beans, letting it boil for a few minutes on low heat, to bind the sauce. If necessary, add a little hot water so that the sauce is not too thick.

4. Before taking the pan off the heat, salt the food to taste, season with pepper and taste it with finely chopped leaves of dill, parsley, tarragon (of all or only one of these herbs, the which you like best). If the acidity of the tomatoes is too pronounced, you can balance the taste by adding a little sugar.

5. Turn off the heat and, if desired, you can harden the food with lemon juice or a few drops of vinegar. I didn't put any more because I used tarragon leaves from vinegar that I didn't squeeze very conscientiously & # 8211 as such, for sure the food will harden by adding this ingredient.

Serve the bean stew

The bean stew can be served as such or as a perfect garnish for roast pork, sheep, beef, duck or fat goose, for smoked, boiled or fried meat, for sausages, meatballs, etc.

Optionally, bean stew can be cured while hot with sour cream, beaten with a tablespoon of cold water. I haven't tried it yet but I certainly won't miss it in the future.

It is a recipe as simple as it is tasty and very filling.


Bean stew with smoked ciolan - Recipes

"Celebrate Romania's National Day with this delicious traditional dish - the dishes from Măcelăria Ghiță will give you an extra personality!"

PORTIONS 6
COOKING TIME 60 MIN
ENVIRONMENTAL DIFFICULTY

Ingredients

  • a smoked ciolan from Ghiță Butcher Shop
  • 500 g dry beans
  • 2 large carrots
  • 4 onions
  • a bell pepper
  • 2-3 tablespoons of broth
  • 1 parsnip
  • 3 bay leaves
  • salt, pepper, thyme
  • dill or parsley (optional)

See the recommended product

Method of preparation

1. Wash the beans well and leave them in cold water for an hour to swell. If we do not have time, we boil it directly and throw the water twice, to remove toxins.

2. In the pressure cooker, boil for 40 minutes the beans with a grated carrot, chopped onion, salt and a bay leaf. When we stop the fire, we wait for the pressure in the bowl to decrease, we open the lid and we take with a foamer most of the boiled beans, which we will use for our food. From the rest of the beans and juice we can make a bean soup (especially if we boil in the soup and a few pieces of smoked ciolan).

3. Separately, put in a pot a little oil in which we fry 3 onions and a carrot, chopped or grated. When the onion turns golden, add pieces of smoked ciolan, which we brown a little, stirring from time to time. Add 3-4 tablespoons of boiled beans, 2-3 tablespoons of broth, then drained beans, bay leaf, pepper, a little thyme, salt / delicacy and let it boil until the juice decreases. We can perform this operation in the oven.

4. Turn off the heat and sprinkle additionally, finely chopped dill or parsley. Serve hot, with something sour!


Bean stew with smoked ciolan - Recipes

"Celebrate Romania's National Day with this delicious traditional dish - the dishes from Măcelăria Ghiță will give you an extra personality!"

PORTIONS 6
COOKING TIME 60 MIN
ENVIRONMENTAL DIFFICULTY

Ingredients

  • a smoked ciolan from Ghiță Butcher Shop
  • 500 g dry beans
  • 2 large carrots
  • 4 onions
  • a bell pepper
  • 2-3 tablespoons of broth
  • 1 parsnip
  • 3 bay leaves
  • salt, pepper, thyme
  • dill or parsley (optional)

See the recommended product

Method of preparation

1. Wash the beans well and leave them in cold water for an hour to swell. If we do not have time, we boil it directly and throw the water twice, to remove toxins.

2. In the pressure cooker, boil for 40 minutes the beans with a grated carrot, chopped onion, salt and a bay leaf. When we stop the fire, we wait for the pressure in the bowl to decrease, we open the lid and we take with a foamer most of the boiled beans, which we will use for our food. From the rest of the beans and juice we can make a bean soup (especially if we boil in the soup and a few pieces of smoked ciolan).

3. Separately, put in a pot a little oil in which we fry 3 onions and a carrot, chopped or grated. When the onion turns golden, add pieces of smoked ciolan, which we brown a little, stirring from time to time. Add 3-4 tablespoons of boiled beans, 2-3 tablespoons of broth, then drained beans, bay leaf, pepper, a little thyme, salt / delicacy and let it boil until the juice decreases. We can perform this operation in the oven.

4. Turn off the heat and sprinkle additionally, finely chopped dill or parsley. Serve hot, with something sour!


Method of preparation

This recipe is inspired by my first cookbook - "Romanian dishes, wines and customs", written by Radu Anton Roman. A food craze comes out, and just remembering it makes me want to cook it again and again :)

We clean the beans, wash them, leave them in the water in the evening until morning, then boil them. We throw 3 waters, so we don't have stomach problems. Separately, I boil the ciolan once and throw the water. Then cut as much meat from the bone and cut it into pieces. After throwing all the water from the beans, I put the ciolan, the bay leaves, a few peppercorns and the paprika. Let it simmer.

After about an hour, clean the vegetables, put the onion in a pan with 2-3 tablespoons of oil, add the grated carrot and parsley, diced pepper and crushed garlic.

After they have softened a little in the pan, we put them in the pot over the beans, we pour the wine, a spoonful of salt and let them all know each other. From time to time we test another bean, to see if it has boiled enough - it must be soft. After they have boiled enough, add the broth and chopped dill and add salt to taste. Let it cook for another 5 minutes.

In the plate you can complete with some green dill - it helps both the eyes and the taste :)


Bean stew with smoked ciolan

What goodies do you like to cook? I often prefer to make simple and tasty dishes, which I know are enjoyed by my whims. When I say capricious I mean children who refuse certain dishes. At first I was panicking, but I understood that most children have food preferences or dishes that they do not eat at all. But I hope that over time, they will grow up and understand that what mommy does is good, even very good for them. Until then, we cook what they want.

That's how I decided to prepare bean stew with smoked ciolan! How can he not like this dish? It is very good, easy to make, and the beans contain a lot of iron, so it is only good for all family members.

Ingredient:

  • 400 gr beans
  • carrot
  • onion garlic
  • tomato sauce
  • salt, other spices

Latest recipes:

Step 1.

To shorten the cooking time of the beans, it is good to leave them in the water overnight. I used yellow beans, from what is found in the people of the country. In the supermarket you will not find this kind of beans.

Step 2.

We will put the beans in the pressure cooker (if you don't have it, any larger room with a lid is good). We will put over the carrots and the whole piece of smoked ciolan. Then add water until it passes well over the meat.

Step 3.

Add salt and put on the fire. We will leave it over medium heat until it starts to boil, then we will turn the heat to low and leave the pot on the fire for 30-35 min. If you forget to put the beans in water a few hours before, then let it boil for another hour. When ready, depressurize the pressure cooker first, or place it under a stream of cold water before opening it.

Step 4.

We take out the ciolan on a plate so that we can slice it, and we transfer the beans and carrots to another pot. We'll add a little juice. We cut the meat into small pieces and put it over the beans and put everything back on the fire. Add tomato sauce and one or two cloves of garlic and simmer for about 10 minutes.

Step 5.

We add parsley and celery leaves for a better taste to the food and a beautiful green color! Our smoked bean stew is ready!

We put it on the plate and serve this dish either for lunch or dinner! It is a hearty and very tasty meal! It can be served with onion salad!

Did I make you want it too? Try the recipe and tell me how you like it!

We really liked it! It passed very quickly and they will definitely do it again soon!


Method of preparation

This recipe is inspired by my first cookbook - "Romanian dishes, wines and customs", written by Radu Anton Roman. A food craze comes out, and just remembering it makes me want to cook it again and again :)

We clean the beans, wash them, leave them in the water in the evening until morning, then boil them. We throw 3 waters, so we don't have stomach problems. Separately, I boil the ciolan once and throw the water. Then cut as much meat from the bone and cut it into pieces. After throwing all the water from the beans, I put the ciolan, the bay leaves, a few peppercorns and the paprika. Let it simmer.

After about an hour, clean the vegetables, put the onion in a pan with 2-3 tablespoons of oil, add the grated carrot and parsley, diced pepper and crushed garlic.

After they have softened a little in the pan, we put them in the pot over the beans, we pour the wine, a spoonful of salt and let them all know each other. From time to time we test another bean, to see if it has boiled enough - it must be soft. After they have boiled enough, add the broth and chopped dill and add salt to taste. Let it cook for another 5 minutes.

In the plate you can complete with some green dill - it helps both the eyes and the taste :)


Ingredients bean stew

  • 250 gr. beans (dry)
  • 1 onion (80 gr.)
  • 1 red pepper & # 8211 or a tablespoon of pepper paste
  • 250ml tomato juice & # 8211 I used tomato juice with peeled tomato pieces in it
  • 1 bay leaf
  • 100 ml oil
  • 25 grams (1 tablespoon) of flour
  • optional, 1 tablespoon sugar
  • chopped fresh greens: parsley / dill / tarragon, to taste
  • 1 tablespoon dried thyme
  • pepper
  • salt
  • 150 ml cream & # 8211 optional

Bean stew preparation & # 8211 Soaking and boiling dried beans

  1. One evening before preparing the stew, pick the beans from the impurities, bean by bean, wash in a sieve, under a stream of cold water and soak for about 12 hours in enough cold water. must exceed them by 5 & # 8211 6 cm.
  2. The next day, the beans are rinsed and rinsed in two & # 8211 three cold waters, boiled in cold water that must exceed the level of the grains by 6 & # 8211 7 cm.

3. A stage that both my mother and mother-in-law respect is to boil the beans twice before the actual boiling. More broadly, put the hydrated beans overnight in the pot in which you want to cook them, pour water over them and put the pot on the fire. When it starts to boil, set it aside, drain it in a sieve and rinse the beans briefly under a stream of cold water. Put the beans back in the pot for final cooking.

That's what I know from home and that's what I do, but there are opinions that it's not good to do that, because it would strengthen the beans. Fortunately, it didn't happen to me that the beans didn't boil. My mother and mother-in-law motivate this practice of scalding beans by diminishing its bloating effect. If you want to skip the scalding stage, you can do it.


4. After I scalded the beans, I rinsed them and put them back in the pot. Cover the beans with water, this time the water level should exceed 7-8 cm. over the beans. Put the pot on low heat and, this time, let it boil until the beans are cooked.

At this stage, the modern housewife has two options:

a) Boiling to be done in a normal, roomy pot, over low heat, with a lid on top and enough water until the grain is well softened, about two hours or more if the beans are old.

b) In pressure cooker, beans boiled in enough water, about 1 hour and a half, an advantage is soften the peel better. The boiling time is calculated from when the steam started to come out through the valve and a hiss is heard.

In both cases, when the beans are boiled, the water is reduced to the level of the grains, but they are drained in a sieve anyway, in order to drain the liquid well.

Bean stew, bean preparation

  1. While the beans are boiling, clean and finely chop the onion, fry in a large saucepan over low heat in all the oil, adding 1 half teaspoon of salt from the beginning, until the water that leaves it decreases and becomes glassy & # 8211 without browning.
  2. Add the finely chopped pepper, cook for another three minutes, stirring often.

  1. Quench with about 150 ml of the tomato broth and add the bay leaf and a tablespoon of thyme. I did not put the whole amount of tomato juice now, I kept about 100 ml of broth separately.
  2. Add the well-boiled and drained beans over the hardened vegetables and tomato juice.
  3. Rub the flour with the preserved tomato broth, homogenize the mixture and add it to the beans, letting it boil for a few minutes on low heat, to bind the sauce. If necessary, add a little hot water so that the sauce is not too thick.

4. Before taking the pan off the heat, salt the food to taste, season with pepper and taste it with finely chopped leaves of dill, parsley, tarragon (of all or only one of these herbs, the which you like best). If the acidity of the tomatoes is too pronounced, you can balance the taste by adding a little sugar.

5. Turn off the heat and, if desired, you can harden the food with lemon juice or a few drops of vinegar. I didn't put any more because I used tarragon leaves from vinegar that I didn't squeeze very conscientiously & # 8211 as such, for sure the food will harden by adding this ingredient.

Serve the bean stew

The bean stew can be served as such or as a perfect garnish for roast pork, sheep, beef, duck or fat goose, for smoked, boiled or fried meat, for sausages, meatballs, etc.

Optionally, bean stew can be cured while hot with sour cream, beaten with a tablespoon of cold water. I haven't tried it yet but I certainly won't miss it in the future.

It is a recipe as simple as it is tasty and very filling.