Beaten beans

Then it is boiled with finely chopped onion (about 2 onions), with carrots (about 3 carrots), with celery, but also a little garlic and a pinch of salt. After boiling, mix everything with the vegetables, adding oil (not olive, because it is bitter). Depending on the taste, you can add a little lemon juice. Put in a bowl.

Then, in a frying pan, put the finely chopped onion, stewed in oil. Add a little water to soften the onion, then add the tomato juice. This mixture is placed over the beaten beans. Serve with pickles or onion salad (onion rubbed in vinegar and a little oil and soaked for about 10 minutes). Normally, if you add some sausages, a ciolan or even a fried rib you can laugh at a carafe of wine. Woe to cholesterol though :).


Mexican mixed beans

Mexican beans (refried beans) is the other specific Mexican garnish that I told you about in the Spanish rice recipe and it is similar to our beaten beans only it seems more lively due to the spices used and the aroma is slightly different. Plus we use baked garlic, so it's not heavy on the stomach.

Normally this recipe is used pinto beans, but I didn't know that it can be found in our country, in fact I didn't even look for it, so I used the red one. But yesterday, while I was looking for chickpeas at the Naturland health food store near Central, a bag of pinto beans appeared in front of me. How nice, we are more and more supplied in Cluj, if I also bring flour (corn flour) we also make tortillas! Let's hope someone from the store reads this post


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(5 points / total votes: 16)

balance 8 years ago - 12 February 2009 16:34

Re: Mexican mixed beans

This site is very good, but the being that maintains it is downright sadistic. I don't understand why we are not allowed to copy paste, as if the recipes were 100% original.

Ioana 8 years ago - 12 February 2009 18:28

Re: Mexican mixed beans

you can copy & paste, I did not put any ban of this kind on the site. maybe some beings don't know how to use the computer

and in addition there is the option of Listing, even below the small pictures, if you want to print the recipes

the recipes are not original, it would be the culmination when many are traditional recipes from different countries, but the pictures are made by us

Scarlet 8 years ago - March 3, 2009 5:38 PM

Re: Mexican mixed beans

For balance: some browsers do not allow copying text. I assume that you use Internet Explorer, where many of the facilities that the Internet can offer you, this browser does not give them, for the simple fact that Microsoft did not want this when it launched this browser. In my opinion, Internet Explorer, no matter how much people use it, is a rude trick for users and a programming blunder.
Dear balance, I recommend browsers more open-minded: Mozilla Firefox, Opera, Apple Safari, Google Chrome, etc. with which you can make the most of delicious resources like those on this site.
Don't be upset Ioana, but "beings" like this step on my tail with reproaches without argument. Excuse me, I haven't posted on the site so far, for reasons of time. But right now I'm waiting for a crust to grow for those appetizing Pretzel pretzels.
I have made other recipes from you) many times I have stolen from your inspiration and I am very happy with the openness I found in your site. I hope to post more often.

Ioana 8 years ago - March 3, 2009 18:00

Re: Mexican mixed beans

maybe there is a bug on the new IE, I work with all browsers and I have not encountered this problem so far unless those who managed the site have blocked this kind, but in our case it is not clear, no one has complained about such a thing . but who knows what happens on the new versions. maybe it's an idea to change the browser

scarlet, I'm glad you wrote in the end, to grow your beautiful pretzels and to write to us when you have time

Daniel 8 years ago - 7 April 2009 20:01

Re: Mexican mixed beans

For scarlet to know that IE is also very good I have been working for a very long time I even run sites and I am very satisfied so far I have not encountered any problems especially since they released IE 8 I am more satisfied than the browsers I have -you mentioned one I used less and less apple safari and as Ioana said the one who encountered this problem with copy & paste doesn't know how to work, I actually copied a lot of recipes and I was very satisfied.

alexandra 7 years ago - 24 June 2010 20:37

Re: Mexican mixed beans

Lordavatar 6 years ago - 19 June 2011 22:57

Re: Mexican mixed beans

Kukta is a brand of PRESSURE POT that was a bit unique before '89. Now there are many more brands.

Correct is "Serve as a garnish" not "Serve as a garnish". Let's talk correctly, not just cook very well.

Joo Ferenc a year ago - 13 February 2016 23:54

Re: Mexican mixed beans

I am so glad to read such recipes! I stayed in Mexico for a while and I'm happy to read the recipes for their great tefeleoaga!


Beaten bean recipe - ingredients and preparation

For this recipe I used canned beans, to save time wasted in the kitchen by boiling and changing the water to beans.

You can use dried beans, but keep in mind that it must be left to soak for 12 hours and then boiled for 4-5 hours, during which time you change the water about 2-3 times. So it's a bit of a hassle, I promised you an easy and quick recipe for beaten beans, that's what you'll get.

Ingredient:

  • 500 grams of white beans (2-3 cans)
  • 100 grams of sliced ​​baby carrots (optional)
  • 4-5 white or red onions
  • 4 cloves crushed garlic (optional)
  • 5 tablespoons sunflower oil
  • 2 tablespoons broth or mashed tomatoes
  • A few peppercorns
  • 2-3 bay leaves
  • Salt and pepper to taste

Method of preparation:

Put the canned beans, carrots, peppercorns and bay leaves in a pot of water and bring to a boil. Leave it on the fire for another 30 minutes or until the carrots are well boiled, then remove the peppercorns and bay leaves.

Strain the beans and boiled carrots and put them in a blender. Pass the contents on high speed for 1-2 minutes, until you get a homogeneous composition.

Cut the onion into thicker scales and put it to harden in a pan with hot oil, at the right heat. When the onion is soft (be careful not to burn it), add the two tablespoons of broth, mix well and leave for 1 minute on the fire.

Put half the amount of onion and crushed garlic (optional) over the bean and carrot mixture. Rub well with a wooden spoon and season with salt and pepper.

The rest of the onion hardened with broth is placed over the beans placed in a bowl or directly on the slice of bread with beaten beans. Good appetite!


Recipes with beans

Bean curd

ingredients

  • 1 kg of beans
  • 1 kg onion
  • 500 gr carrots
  • 1 kg of capsicum
  • 2 kg of tomatoes
  • a teaspoon of dried thyme
  • Bay leaves
  • 1 liter of oil
  • a cup of broth
  • garlic cloves
  • salt

Method of preparation

Wash and clean the beans and boil for about 30 minutes, then drain and rinse and put back on the fire with the onion and bay leaves. After the beans are well cooked, remove the bay leaf, drain the juice and leave to cool.

When it has cooled, pass the beans with the blender vertically. Heat the oil in a bowl and add the diced or chopped vegetables (onion, carrots, peppers, crushed garlic).

Leave it on the fire until the composition starts to drop, but stir often so that the composition does not stick to the bottom of the pot, and later add the broth and seedless tomatoes. Boil the composition for about 30 minutes, then add the beans, thyme, salt and pepper to taste.

After the composition is perfectly homogenized, put the dish in the oven for an hour. When the zacusca with beans is ready, put it in clean jars, put the lids and leave it in a bowl with water to boil for another 40 minutes. The zacusca jars are left to cool until the next day, after which they are stored in the pantry.

Bean salad

ingredients

  • 500 g beans
  • 1 donut
  • 1 red onion
  • 1 bunch of parsley
  • 1 baking soda thin knife tip
  • 3 lettuce leaves
  • lemon juice (or balsamic vinegar)
  • 3 tablespoons oil
  • Salt pepper
  • 2 cucumbers
  • dill (optional, to taste).

Method of preparation

One evening before cooking, soak the beans in cold water. The next day drain and boil with cold water and a little baking soda. Depending on the age of the berries, it is left to boil for about an hour.

Drain the beans and allow to cool. Then mix well with diced donut, finely chopped salad and onion rubbed with a pinch of salt.

Add strained lemon juice and oil, chopped parsley and mix, matching the taste of salt and pepper. Let it cool for 30 minutes before serving.

Recipes with beans & # 8211 Soup

ingredients

  • 500 gr beans
  • 300 gr boneless smoked ciolan
  • 2 carrots
  • An onion
  • A piece of celery
  • A piece of parsnip
  • 5-6 cloves of garlic
  • 5-6 tablespoons tomato paste
  • 3-4 tablespoons of oil
  • 2 tablespoons pepper paste
  • 1-2 bay leaves
  • Green parsley
  • Salt and pepper.

Method of preparation

The beans are left to soak overnight, then drained and boiled with water and salt. When it has reached boiling point, remove from the heat, drain the beans and pass them under a stream of cold water, then boil them again in fresh water. Repeat the process 2-3 times, until the beans are half cooked.

Meanwhile, prepare the vegetables. Finely chop the onion, carrots, celery and parsnips. In a bowl, put the onion to harden with a little salt and leave it until it becomes glassy. Add the carrots, parsnips, finely chopped garlic and celery and cook together until the vegetables begin to soften for 5-6 minutes.

Add the smoked ciolan, pepper paste, paprika, bay leaves, salt and pepper and mix well. Add the beans drained well of the water in which they boiled, then fill in the pot with water and put everything to boil. When the berries and stalks are cooked, remove the bay leaves and turn off the heat.

It matches the taste of salt and is eaten hot with thyme sprinkled on top.

Shrimp with beans and tomatoes

ingredients

  • 450 gr beans
  • 400 gr chopped tomatoes
  • 15 pieces of shrimp
  • An onion
  • 50 gr garlic sauce or pesto sauce
  • 50 ml of water
  • 3-4 tablespoons olive oil
  • Fresh parsley
  • Salt pepper.

Method of preparation

Put the olive oil in a pan and add the finely chopped onion. Leave to harden for 2 minutes, then add the tomatoes, 50 ml of water and season with salt and pepper. Bring to the boil for 5 minutes, add the beans, garlic sauce and cook until the beans are cooked through.

Separately, put a little oil in another pan and add the shrimp to the frying pan for a few minutes. Season to taste. When the shrimp are ready, add them over the bean dish, mix everything well, sprinkle with fresh parsley and eat hot.

Low grain beans (iahnie)

ingredients

  • 500 gr beans
  • 2 onions
  • 2 carrots
  • A piece of celery
  • A bell pepper
  • 2 tablespoons tomato paste
  • 2-3 tablespoons oil
  • A few bay leaves
  • Sweet paprika, salt, pepper
  • Fresh parsley or dill.

Method of preparation

The beans are washed and left to soak in cold water overnight. The next day, drain the water in which the grains were, add clean water and put the pot to boil for a few minutes, then let the grains strain. Repeat the same process once more, after which, when the beans are scalded, the beans are boiled, covered with water.

When the beans are half cooked, add the diced onion, carrot, celery and pepper, add the bay leaves and simmer.

Separately, in a bowl put the onion to harden, add the tomato paste and a little water and let the sauce boil until it binds. Add the beans over the sauce, season everything with salt and pepper and cook for another 5 minutes. At the end, add finely chopped greens and serve hot.


Ingredients Mexican mixed beans

400 gr dried red beans (or pinto beans)
1 grated garlic clove
2 canned or fresh ripe tomatoes
120 ml of sunflower oil
2 was dafin
1 teaspoon cumin (or Mexican spice)
oregano
2 teaspoons salt
pepper

Preparation Mexican mixed beans

  1. Boil the beans in a saucepan for 45 minutes. If you don't have a cuckoo, boil it in plenty of water for at least 2 hours. If the water on the beans decreases, add hot water. Do not add salt while the beans are boiling!
    * you can change the water on the beans twice during cooking, but each time add hot water over it to continue cooking.
    ** if you soak the beans overnight, the cooking time will be shortened.
  2. When the beans are cooked, drain some of the water, leaving enough water in the pot to contain the beans.
  3. Add the garlic cloves, tomatoes, oil, bay leaves and the rest of the spices to taste. Just now add the salt. Mix well and simmer until the water evaporates from the beans and the beans are porridge, approx. 1 hour. Stir often so that it does not stick to the bottom.
  4. Crush the beans with the mashed potato. If you want it finer you can mix it with the robot.
  5. Serve as a side dish.

1. Boil another hour with spices


ROMANIAN COOKING

And with the new year, a new series on Where Is My Spoon. And this time not only a two-week or even monthly series, but a whole year series. I decided to go for Romanian cooking in 2017, so I could call this & ldquoOne Year of Romanian Cooking & rdquo.

Why Romanian cooking? Well, first of all, because I am Romanian. & # 128578

Secondly, I realized (quite a long time ago) that although I am thoroughly Romanian and only left my native land as an adult, I don & rsquot cook quite as much Romanian food as you might think.

I have my beloved dishes like the Chicken Soup with Dumplings or the Pea and Chicken Stew and several others, but if I really were to count them, they are really not that many.

The main reason for that is that I have only started cooking a couple of years after I left Romania and I have only had my grandmother & rsquos own cooking for inspiration. My aunt and my cousin might have had an input on my cooking from time to time, but we don't see each other that often to really deepen that input.

And talking about my grandmother & rsquos cooking: her food was really delicious and what she cooked always tasted amazing, there was only one catch to her cooking, she only made the same 20 or 30 dishes over and over again.

Her whole life! Never tried anything new! Or if she ever did (I remember her cooking an unusual kohlrabi stew once, which was never mentioned again afterward), she would only say it wasn't good and that there was a good reason she never tried that before.

So, you see, I know my grandma & rsquos dishes very well, most of them I cook myself regularly, my husband and my kids learned to love them as well. But, there is so much more to Romanian cooking than that and I really feel I would like to know more about it.

Romanian cooking is not something famous like Italian, French or Indian cooking, but it is really good, warm and comforting, no frills and no complicated methods, simple food using few ingredients most of the time, not so many spices, but still tasting so good. I really hope I can interest you in trying out some of my dishes.

What to expect? Lots of seasonal vegetables that grow in Romania like in the Garden of Eden, things like peppers, eggplants, zucchini and many more, quite a lot of pork recipes & ndash probably more than I am used to eating these days & ndash but pork is really eaten a lot in Romania.

Also lenten recipes & ndash many Romanians are taking the fasting times very seriously, so there are lots of vegan Romanian recipes out there, not only savory but sweet as well.

Not to forget the glorious cakes. Like I & rsquove just said: there are no frills in the Romanian cooking, but there are lots of frills in the Romanian baking. & # 128578

And also lots of trips down memory lane, you can skip those if you like, I will not mind. & # 128578 & # 128578

WHITE BEAN DIP

The first two weeks will be dedicated to some kind of Winter Menu, several dishes that I used to see a lot of in the winter months, starting with this delicious white bean dip, a staple in Romanian cooking, something I am sure every Romanian person out there has already eaten.

A very simple dish, easily made and quickly devoured, healthy, vegan, lenten, whatever!

I remember eating it not only at home but also in our favorite tavern during those days & ndash Don Titi & rsquos Crama in Sibiu, a very special place to us, it was where I met my husband, who was traveling through Romania / Europe at the time.

Don Titi used to serve these huge slices of white bread, thickly smeared with white bean dip and topped with onions. A mug of hot mulled wine to go with it and you needed nothing else. Soooo good!


Mexican mixed beans

Mexican beans (refried beans) is the other specific Mexican garnish that I told you about in the Spanish rice recipe and it is similar to our beaten beans only it seems more lively due to the spices used and the aroma is slightly different. Plus we use baked garlic, so it's not heavy on the stomach.

Normally this recipe is used pinto beans, but I didn't know that it can be found in our country, in fact I didn't even look for it, so I used the red one. But yesterday, while I was looking for chickpeas at the Naturland health food store near Central, a bag of pinto beans appeared in front of me. How nice, we are more and more supplied in Cluj, if I also bring flour (corn flour) we also make tortillas! Let's hope someone from the store reads this post


Beaten beans with caramelized onions & # 8211 the simplest recipe

It is a tasty, healthy dish that lasts for many hours. Beaten beans are usually eaten on fasting days. But it can be eaten just as well on "sweet days", because it is 100% vegetarian.

Beans are rich in fiber, protein, carbohydrates, vitamins and minerals, and can be consumed without problems in diets. But beware of bread, because the number of calories will increase considerably!

Find out below the ingredients and how to prepare beans beaten with caramelized onions and, optionally, with garlic.


500 gr beans, white, 1 can of red beans, 3-4 red onions, 4-5 red peppers, small, salt and pepper, olive oil, garlic, lemon juice, zacusca, pickles, pickles

One of the staple foods in the cold season, and only, is bean beans, and bean recipes are among the most popular, from beaten beans, or bean caviar, to stew, soup, or broth.

Beans are kept hydrated in cold water for a few hours, or from evening to morning. Then drain, rinse and boil in water until well covered. Bring to the boil for 5-10 minutes, after boiling, then drain, rinse with hot water and boil again in boiling water. Vladut's advice is to boil simple beans, without salt, without vegetables!

Drain the well-cooked beans and leave to cool for a few minutes. Meanwhile, heat a frying pan with olive oil and add the beans to it. Stir a little on the fire, then leave to cool.

When the beans are well cooled, they are processed with a blender and turned into a paste. Add olive oil, lemon juice, salt and pepper to taste, but also a finely chopped red onion, just like caviar salad.

Preparation of cooked vegetables. The other red onions, 2-3 in number, will bake in the oven. The peppers will be fired in a pan greased with a little oil. They can also be baked in the oven. Since they are from the little ones, they come out better in the pan.

Open the jars with pickles and zacusca, respectively.

The beaten beans are served decorated with red beans, along with slices of bread spread with zacusca, with the mix of baked vegetables and everything with pickled ghebe and pickled cucumbers.


Beaten beans

I don't think we need weights for this recipe. If it were after my husband I would have to make 2 kg of beans :)))
Wash the beans and soak them overnight. The next day you boil it after it boils, change the water but with hot water, not cold!
Let it simmer, covered, until it is well cooked (the grain must close when you catch it between two fingers). If necessary, add boiling water from time to time.
Drain the water but keep a cup of juice to add if necessary (I didn't have to).
Peel the garlic and a few slices of horseradish. I don & # 39; t know how much to tell you. We like it hot, spicy, others just want it lightly flavored.
Put in the blender and farm ... everything that gets in your way. If you don't have a blender, put it through a meat grinder or crush it with the tool you make the puree with and put the garlic and horseradish on the grater with small meshes.
When you have obtained a homogeneous paste, start adding oil..so..about 2-3 tablespoons and continue mixing with the blender, it will incorporate very well. Put like this ... 3-4 times and adjust the taste of salt.

For me, the pasta was quite wet # 8221 in case it is too hard, add a little more of the water in which the beans boiled.
Level the beans nicely and prepare the sauce.

In a few tablespoons of oil, harden an onion or two, finely chopped.
Leave it until it catches a beautiful color, slightly golden (be careful not to burn the beans, not you :))))
Add a bay leaf and about 60 ml of water and reduce the heat to low. The onion must be well soaked. Add a teaspoon of tomato paste, a little salt and turn off the heat.
Ready! See how easy it is?: - ??


Video: Man Beaten And Robbed By Two Thieves In The Loop (November 2021).