New recipes

Bean stew with raw grains

Bean stew with raw grains


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

In a bowl, heat the olive oil and when it is ready, put the finely chopped onion and the diced carrot and leave it to simmer for a few minutes. Then put a pinch of paprika and add the pre-washed beans and pour over 250 ml of boiling water. Add salt, pepper, a little vegetable mixture, 2 bay leaves and a whole thread of celery and let it simmer for 20-25 minutes until the beans are cooked.

After it is boiled, add more water if it is enough to pass over the beans, remove the celery thread and the bay leaves and pour over it ligurita with a pinch of flour dissolved with 2 tablespoons of cold water. I prefer to do this and not put flour in hot oil to avoid toast that does not do well at all, leading to high cholesterol. Serve hot, you can optionally put chopped aromatic herbs on the plate, I put finely chopped green celery. It is excellent accompanied by pickles. I wish you good appetite!


Beans - benefits and recipes

beans (bears the Latin name Phaseolus vulgaris, Family Leguminoasae) is originally from Peru and was brought to Europe only after the discovery of America.

beans it is of several kinds: white, brown, red, black, black-eyed beans, bean, lime and others. Depending on the assortment, the taste and the cooking time of the berries differ.


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 vegetable pan. 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.


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 over 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 a high heat, you risk that the grains hit the inside edge of the pot and break.

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, stir 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 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 place over the fish. Follow the ciolan and the beans and add more water. Add the tomato juice and let it boil a little more. Taste to see if you need more salt and a little caster sugar to cut the acidity of the tomatoes. Good appetite!


Moldovan bean stew

The specificity of the Moldovan recipe consists in the amount of onions used for each Moldovan bean stew recipe. And one more tip: the beans must be left to soak to boil faster and easier.

The ingredients that a housewife needs to make a Moldovan bean stew are:

half a kg of dried beans

  • 4-5 large onions
  • 4 tablespoons oil
  • half a clove of garlic
  • 2 tablespoons tomato paste
  • salt to taste
  • pepper to taste

To prepare Moldovan bean stew, a housewife must follow these steps:

  1. the beans should be soaked a few hours before, preferably in the evening until the next morning
  2. after it has been left to soak, drain the water well, cover with cold water and bring to a boil
  3. at the first boil, the beans will be removed from the heat, the water will drain and it will be covered with water again, but hot
  4. let it boil again, following the steps from the previous operation
  5. changing the water is recommended to be done about 4-5 times, and you can add a little baking soda in the water in which the beans are boiled, this helps to soften the beans faster, while reducing the unpleasant effects generated by it.
  6. In the last water changed, bring to a simmer until soft
  7. after the beans have boiled well, drain the water and strain it or pass it through a blender.
  8. Onions cut into thin slices are hardened
  9. After the onion has hardened, add the tomato paste and mix well
  10. Part of the amount of hardened onion mixed with tomato paste is added over the beans. Ground garlic is added to this composition
  11. Mix in the composition until smooth
  12. The hardened onion added over the beans will not drain the oil as it will make the beans fluffier.
  13. Add salt and pepper as desired, place in a bowl, add the other part of the onion hardened with broth.
  14. The Moldovan bean stew will be served with bread and a pickle salad.

And so, writing the recipe as if you are craving a Moldovan appetite, a craving that will test your housewife talent.

This traditional dish is simple and easy to cook, being perfect for autumn and winter days, but also for fasting days.

But, the Moldovan bean stew can also be cooked outside of fasting, during which time housewives can add smoked ham to give it a special flavor.

So, we present to you the Moldovan bean stew, with smoked ham, for which we need the following ingredients:

  • 300 g beans
  • 250 g smoked ham
  • 1 onion
  • 2 tablespoons oil
  • 4 garlic cloves
  • 3 tablespoons broth
  • Parsley

As with the Moldovan fast, the beans are soaked the night before. The next day, the beans are boiled, changing the water about 2-3 times after boiling. Then cover the beans with boiling water and let it boil until soft. At the same time, fry the finely chopped onion and garlic in a pan. In a small bowl, dilute the tomato paste with 2 tablespoons of water, then add it to the bean bowl. Add salt to taste and simmer. Moldovan bean stew with smoked ham is served cold or hot, with smoked ham next to it, sprinkled with parsley and pepper as desired.

And coming back to the fasting Moldovan bean stew, we will make known a recipe, just as tasty.

For this recipe you will need the following ingredients:

  • 500 g beans
  • 3 onions
  • 100 ml oil
  • 3 carrots
  • 1 tablespoon paprika
  • 1 head of garlic
  • 1 tablespoon tarragon vinegar
  • a few strands of chopped tarragon
  • 1 bunch parsley
  • 200 ml thick tomato broth
  • 1 tablespoon sugar
  • 1 bay leaf
  • salt, pepper, according to preference and taste

The first step in preparing this recipe is to soak the beans in the evening to boil them easier and faster. In the morning, the beans are boiled in 3 liters of salted water, to reduce, for an hour and a half, over low heat. Carrots and onions are grated and fried in oil with paprika. Put the tomato broth and vinegar quenched in a little hot water over the hardened carrots and onions. Meanwhile, chop the tarragon, parsley and garlic. After the beans have boiled, add the hardened vegetables, garlic, tarragon, sugar and bay leaf, salt, pepper to taste. Leave it on the fire and mix gently. At the end, sprinkle with parsley. It is served with love and good cheer.

For many of us, the Moldovan bean stew is the dish that makes us think of our parents' house, grandparents, autumn evenings, our dear times. And as the tradition must go on, each housewife has her own recipe to follow. So, for the following Moldovan iahnie recipe you need the following ingredients:

2 canned large white beans drained and rinsed very well

  • 100 ml of tomato juice with pulp
  • finely chopped onion
  • a grated carrot
  • 1 teaspoon paprika
  • 4 cups water
  • 2 tablespoons olive oil
  • 2 bay leaves
  • teaspoon dried thyme
  • pink salt to taste
  • optional for serving: pickles and / or polenta.

Using canned white beans, the Moldovan bean stew will be easier to cook. The first step is to sauté the carrot and onion in hot olive oil. Add the paprika over the two ingredients. Over the composition, add the tomato juice, thyme, bay leaves and cover for 2 minutes. The next step is to add the beans. Cover the composition and simmer for 30 minutes. Add salt to taste. The Moldavian bean stew prepared in this way is served with pickles or polenta. And her taste will take you back to childhood.

And, as we are used to, housewives always amaze us with different and tasty recipes. So, below, we present a recipe for Moldovan bean stew with tomato sauce.

The ingredients you need to make a Moldovan bean stew with tomato sauce are:

  • 2 glasses of white beans,
  • 2-3 onions,
  • 2 tablespoons oil (or 100 g bacon),
  • 2-3 tomatoes (or 1 tablespoon of pasta),
  • 3-4 cloves of garlic,
  • salt,
  • ground black pepper,
  • 1 tablespoon chopped greens.

After choosing the beans, they are washed in a few waters and left to soak for a few hours, between 3 and 8 hours. After this time, the beans are boiled. After cutting the onion into cubes, brown it. The tomatoes will be peeled and grated. The next step is to mix the beans with the browned onion, over which the tomato sauce is added. Add salt and pepper to taste and let the whole composition simmer for a while. Finally add the crushed garlic and greens. Moldovan bean stew with tomato sauce is served cold if it was made with oil and warm if the onion was fried with bacon. Enjoy your meal.

And because sometimes time is our biggest enemy and we don't have time to prepare a very complex Moldovan bean stew recipe, we also present you a simple and cheap recipe. For this recipe you need:

  • cup dried beans / berries
  • 500g green bean pods
  • two tablespoons oil
  • salt to taste
  • pepper to taste.

The bean is left to soak, then boiled. Put the oil, water, green bean pods and dried beans / beans in a pan with a lid and season with salt. Until the water drops, bring to a boil over low heat and stir occasionally. When the water drops completely, we know that the Moldovan bean store is ready. This kind of Moldovan bean stew can be served plain, next to a piece of meat or a sausage or with a clove of garlic.

Whether it is sweet, with meat, ribs or sausage, or it is fasting, with fully hardened onions, Moldovan bean stew remains a favorite delicacy, easy to make and can be served as an appetizer, delighting everyone. meals.

The recipes presented can be modified, each housewife adds in a higher or lower dose a certain ingredient, depending on the preferences of each.

And as each area also has traditional names, the Moldovan bean store is also found under the name of făcăluită beans (beaten beans). And for this recipe, a housewife will need the following ingredients:

  • beans - 1000 g
  • onion - 600 g
  • carrot - 1 piece
  • oil - 500 ml
  • hot mustard - 40 g
  • garlic - 100 g
  • ground white pepper - 1 tsp
  • lemon - 100 g
  • tomato paste - 100 g
  • paprika - 3 teaspoons topped
  • organic vegeta or classic vegeta - 1 tablespoon with tip
  • salt - to taste.

The beans are chosen and washed in a few waters, after which they will be soaked for 8 to 10 hours. The water in which it was soaked is thrown away and the beans will be boiled in cold water. When the water is changed, boil an onion, a carrot cut into four and 1 tablespoon of vegeta. After the beans are boiled, let it cool and strain it. Boiled beans, boiled carrots and 2 raw onions we will give through the mincer. To this composition add mustard, ground pepper, lemon juice, 200 ml of oil and crushed garlic with salt. Stir until smooth and pour into plates.

In the oil that has remained unused, fry the onion, which has been cut into juliennes, until it softens. Over the hardened onions add the tomato paste, paprika and salt to taste. Stir and leave on the heat for a while. The composition is placed over the beans in the plates and left to cool.

For a smaller amount of Moldovan bean stew cooked in this way, subtract from the amount of ingredients.

It serves the whole family with pleasure.

Moldovan bean stew

And as Christmas fast approaches, housewives compete in fasting recipes that will please all family members. Beans are an ingredient that delights many meals and can be cooked in various forms.

One of the most practical and delicious networks is the bean stew. And as Moldovan women are skilled housewives, the Moldovan bean stew delights the tastes of those who enjoy it. Of course, we have several recipes for Moldovan bean stew.

The specificity of the Moldovan recipe consists in the amount of onions used for each Moldovan bean stew recipe. And one more tip: the beans must be left to soak to boil faster and easier.

The ingredients that a housewife needs to make a Moldovan bean stew are:

half a kg of dried beans

  • 4-5 large onions
  • 4 tablespoons oil
  • half a clove of garlic
  • 2 tablespoons tomato paste
  • salt to taste
  • pepper to taste

To prepare Moldovan bean stew, a housewife must follow these steps:

  1. the beans should be soaked a few hours before, preferably in the evening until the next morning
  2. after it has been left to soak, drain the water well, cover with cold water and bring to a boil
  3. at the first boil, the beans will be removed from the heat, the water will drain and it will be covered with water again, but hot
  4. let it boil again, following the steps from the previous operation
  5. changing the water is recommended to be done about 4-5 times, and you can add a little baking soda in the water in which the beans are boiled, this helps to soften the beans faster, while reducing the unpleasant effects generated by it.
  6. In the last water changed, bring to a simmer until soft
  7. after the beans have boiled well, drain the water and strain it or pass it through a blender.
  8. Onions cut into thin slices are hardened
  9. After the onion has hardened, add the tomato paste and mix well
  10. Part of the amount of hardened onion mixed with tomato paste is added over the beans. Ground garlic is added to this composition
  11. Mix in the composition until smooth
  12. The hardened onion added over the beans will not drain the oil as it will make the beans fluffier.
  13. Add salt and pepper as desired, place in a bowl, add the other part of the onion hardened with broth.
  14. The Moldovan bean stew will be served with bread and a pickle salad.

And so, writing the recipe as if you are craving a Moldovan appetite, a craving that will test your housewife talent.

This traditional dish is simple and easy to cook, being perfect for autumn and winter days, but also for fasting days.

But, the Moldovan bean stew can also be cooked outside of fasting, during which time housewives can add smoked ham to give it a special flavor.

So, we present to you the Moldovan bean stew, with smoked ham, for which we need the following ingredients:

  • 300 g beans
  • 250 g smoked ham
  • 1 onion
  • 2 tablespoons oil
  • 4 garlic cloves
  • 3 tablespoons broth
  • Parsley

As with the Moldovan fast, the beans are soaked the night before. The next day, the beans are boiled, changing the water about 2-3 times after boiling. Then cover the beans with boiling water and let it boil until soft. At the same time, fry the finely chopped onion and garlic in a pan. In a small bowl, dilute the tomato paste with 2 tablespoons of water, then add it to the bean bowl. Add salt to taste and simmer. Moldovan bean stew with smoked ham is served cold or hot, with smoked ham next to it, sprinkled with parsley and pepper as desired.

And coming back to the fasting Moldovan bean stew, we will make known a recipe, just as tasty.

For this recipe you will need the following ingredients:

  • 500 g beans
  • 3 onions
  • 100 ml oil
  • 3 carrots
  • 1 tablespoon paprika
  • 1 head of garlic
  • 1 tablespoon tarragon vinegar
  • a few strands of chopped tarragon
  • 1 bunch parsley
  • 200 ml thick tomato broth
  • 1 tablespoon sugar
  • 1 bay leaf
  • salt, pepper, according to preference and taste

The first step in preparing this recipe is to soak the beans in the evening to boil them easier and faster. In the morning, the beans are boiled in 3 liters of salted water, to reduce, for an hour and a half, over low heat. Carrots and onions are grated and fried in oil with paprika. Put the tomato broth and vinegar quenched in a little hot water over the hardened carrots and onions. Meanwhile, chop the tarragon, parsley and garlic. After the beans have boiled, add the hardened vegetables, garlic, tarragon, sugar and bay leaf, salt, pepper to taste. Leave it on the fire and mix gently. At the end, sprinkle with parsley. It is served with love and good cheer.

For many of us, the Moldovan bean stew is the dish that makes us think of our parents' house, grandparents, autumn evenings, our dear times. And as the tradition must go on, each housewife has her own recipe to follow. So, for the following Moldovan iahnie recipe you need the following ingredients:

  • 2 canned large white beans drained and rinsed very well
  • 100 ml of tomato juice with pulp
  • finely chopped onion
  • a grated carrot
  • 1 teaspoon paprika
  • 4 cups water
  • 2 tablespoons olive oil
  • 2 bay leaves
  • teaspoon dried thyme
  • pink salt to taste
  • optional for serving: pickles and / or polenta.

Using canned white beans, the Moldovan bean stew will be easier to cook. The first step is to sauté the carrot and onion in hot olive oil. Add the paprika over the two ingredients. Over the composition, add the tomato juice, thyme, bay leaves and cover for 2 minutes. The next step is to add the beans. Cover the composition and simmer for 30 minutes. Add salt to taste. The Moldavian bean stew prepared in this way is served with pickles or polenta. And her taste will take you back to childhood.

And, as we are used to, housewives always amaze us with different and tasty recipes. So, below, we present a recipe for Moldovan bean stew with tomato sauce.

The ingredients you need to make a Moldovan bean stew with tomato sauce are:

  • 2 glasses of white beans,
  • 2-3 onions,
  • 2 tablespoons oil (or 100 g bacon),
  • 2-3 tomatoes (or 1 tablespoon of pasta),
  • 3-4 cloves of garlic,
  • salt,
  • ground black pepper,
  • 1 tablespoon chopped greens.

After choosing the beans, they are washed in a few waters and left to soak for a few hours, between 3 and 8 hours. After this time, the beans are boiled. After cutting the onion into cubes, brown it. The tomatoes will be peeled and grated. The next step is to mix the beans with the browned onion, over which the tomato sauce is added. Add salt and pepper to taste and let the whole composition simmer for a while. Finally add the crushed garlic and greens. Moldovan bean stew with tomato sauce is served cold if it was made with oil and warm if the onion was fried with bacon. Enjoy your meal.

And because sometimes time is our biggest enemy and we don't have time to prepare a very complex Moldovan bean stew recipe, we also present you a simple and cheap recipe. For this recipe you need:

  • cup dried beans / berries
  • 500g green bean pods
  • two tablespoons oil
  • salt to taste
  • pepper to taste.

The bean is left to soak, then boiled. Put the oil, water, green bean pods and dried beans / beans in a pan with a lid and season with salt. Until the water drops, bring to a boil over low heat and stir occasionally. When the water drops completely, we know that the Moldovan bean store is ready. This kind of Moldovan bean stew can be served plain, next to a piece of meat or a sausage or with a clove of garlic.

Whether it is sweet, with meat, ribs or sausage, or it is fasting, with fully hardened onions, Moldovan bean stew remains a favorite delicacy, easy to make and can be served as an appetizer, delighting everyone. meals.

The recipes presented can be modified, each housewife adds in a higher or lower dose a certain ingredient, depending on the preferences of each.

And as each area also has traditional names, the Moldovan bean store is also found under the name of făcăluită beans (beaten beans). And for this recipe, a housewife will need the following ingredients:

  • beans - 1000 g
  • onion - 600 g
  • carrot - 1 piece
  • oil - 500 ml
  • hot mustard - 40 g
  • garlic - 100 g
  • ground white pepper - 1 tsp
  • lemon - 100 g
  • tomato paste - 100 g
  • paprika - 3 teaspoons topped
  • organic vegeta or classic vegeta - 1 tablespoon with tip
  • salt - to taste.

The beans are chosen and washed in a few waters, after which they will be soaked for 8 to 10 hours. The water in which it was soaked is thrown away and the beans will be boiled in cold water. When the water is changed, boil an onion, a carrot cut into four and 1 tablespoon of vegeta. After the beans are boiled, let it cool and strain it. Boiled beans, boiled carrots and 2 raw onions we will give through the mincer. To this composition add mustard, ground pepper, lemon juice, 200 ml of oil and crushed garlic with salt. Stir until smooth and pour into plates.

In the oil that has remained unused, fry the onion, which has been cut into juliennes, until it softens. Over the hardened onions add the tomato paste, paprika and salt to taste. Stir and leave on the heat for a while. The composition is placed over the beans in the plates and left to cool.

For a smaller amount of Moldovan bean stew cooked in this way, subtract from the amount of ingredients.


Video: ΦΑΣΟΛΙΑ ΓΙΑΧΝΙ!! (November 2022).