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Bean bean

Bean bean

Bean Recipe of of 22-03-2019

There beans it is a bean soup typical of the poor cuisine of the Italian tradition. The recipe is widespread throughout Italy, with variations depending on the area. I chose to prepare a version with red beans, corn and pepper, inspired by the Tex-Mex cuisine and I loved it! If you prefer, you can make changes, for example eliminating corn, using another type of beans or even mixed beans, as well as using parsley instead of coriander. The preparation of the recipe is very simple, but you have to calculate the cooking times and above all the soaking times of the beans, which are long. The wait, however, will be worth it ;-)

Method

How to make the beans

First of all, remember that if you use dried beans you must soak them in water and bicarbonate the night before, or in any case for at least 8 hours.
Once the 8 hours have passed, drain the beans, rinse them and boil them in abundant water for at least 40 minutes or until tender. (Alternatively, use boiled beans.)

Wash and clean all the vegetables, then chop the garlic and onion, and cut the potatoes into cubes and the peppers into strips and then into chunks.

Sauté the garlic and onion in the oil for a few minutes.
Then add the chilli, coriander, potatoes and peppers and soften for 10 minutes over low heat.
Finally, add well-drained and salted beans and corn.

Add the wine and, once evaporated, cook for another 10 minutes.

Serve the beans piping hot, with a little fresh coriander.


Bean with mixed meats

500 g of dried black beans 400 g of boiled beef pulp 80 g of bacon 200 g of pork shoulder 8 small pork ribs 300 g of thin sausage 1 chilli 100 g of thickly sliced ​​smoked bacon 1 bay leaf nutmeg 200 g of Brazilian dry meat (optional, see box) 1 sprig of parsley 1 orange juice 1 tomato 2 onions 2 cloves of garlic 1 clove salt and pepper

1 To prepare the beans with meat washed i beans and soak them in cold water overnight. If you use dried meat, wash it carefully and soak it under a trickle of cold running water for one night. Transfer the beans to a large pot, preferably earthenware, with the soaking water. Add cold water, to cover them for 10 cm and more, theLaurel and 1 onion peeled and battened with the clove, cook the beans for 40 minutes over low heat, eliminating the foam that forms on the surface.
2 Cut the beef pulp and the pork shoulder. Bring plenty of water to a boil in a saucepan, add the beef, the meat of pig, any dried meat, ribs, sausage and bacon. Cook for about 1 hour and skim often. Transfer the meat to the pot with the beans, add a few ladles of meat cooking broth and the orange juice. Cook the meat beans on low heat for 1-2 hours or until well cooked. Add more if necessary broth of boiling cooking. When cooked, add salt and pepper.
3 Remove the meats from the bowl and slice them. Chop the garlic with the remaining onion and the bacon. Sauté the mince with the chilli, the peeled and chopped tomato and 1 cup of the meat stock. Cook for 10 minutes, add the parsley chopped and 1 pinch of nutmeg. Take 2 ladles of beans from the pot of the feijoada, blend them and add them to the sauté. Stir, transfer everything to the feijoada with the meat and cook for another 10 minutes. Serve the meat beans hot.


Mexican beans: a deep origin

In Mexico, beans were already grown 7,000 years ago and it was widely consumed. Christopher Columbus he found them on the island of Cuba and crammed the holds of the caravels taking them to the Old Continent was this the homage offered to Pope Clement VII, who thought it best to entrust them to an academic from Belluno to begin large-scale cultivation.

There American variety, for sweetness and tenderness, it immediately supplanted the Asian and African ones already present in European territory.

Also the origin of the chili pepper spicy dates back to ancient times: in Mexico they were certainly cultivated in 5500 BC.. For a long time it was the only spice used by the indigenous Mexicans and Peruvians, obviously for its many beneficial properties but also as an aid for the preservation of food.

Chilli was also introduced to Europe by Christopher Columbus but, while the beans were very popular food among the humble classes, the chili pepper found use in the kitchen several centuries later. As well as the Mexican bean recipe, which in our continent still has a young life, while overseas it has been widespread for many years.

Therefore, how the original Mexican bean recipe was born? We are not given to know. What we do know is that beans and chillies are basic ingredients that have always been present in the local tradition. Some fortuitous and occasional combination has created a tasty dish passed to posterity.


Ingredients for the beans

Cut the bacon into cubes.

In a fairly large pot, sauté the garlic and the chopped onion. Add the bacon and crumbled sausages.

Brown for five minutes and add the red wine.

As soon as the wine has evaporated. add the tomato puree.

Stir and add the beans.

Cover with boiling water

and cook for about an hour over low heat, stirring occasionally.

Season with salt, add some chilli pepper and serve your beans! :)


  • 200 g of Beans Borlotti
  • 150 g of Beef or Pork (also sausage)
  • Blonde beer
  • Passed of Tomato
  • 2 Onions White
  • 1 Chilli
  • Extra virgin olive oil
  • salt
  • pepper
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I love experimenting with extravagant recipes in the kitchen, with seasonal and quality fruit and vegetables. Common ingredient. fantasy!

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Piedmontese fatty beans

In Piedmont, and in particular in the areas near Ivrea, there is a deep-rooted tradition of this dish, which is served during the carnival period (the now famous Ivrea carnival). There are several variants, there are those who use borlotti beans, those of Spain whites who use pork feet and those who also put sausages & # 8230 in any case they always remain an excellent and substantial dish!

If you use dried beans, remember to soak them in water the day before cooking, or at least for 12 hours.

To begin with, prepare the rinds: cut them into strips about 5 cm wide, sprinkle them with plenty of pepper and nutmeg, then roll them tightly and tie them tightly with kitchen twine.

In a large pot (here it would take the classic & # 8216tofeja & # 8217, the characteristic clay pot, but also a normal pot will do just fine) combine all the cold ingredients: the beans, the coarsely chopped onion, the laurel, the rosemary, celery, spices, rolled rinds and enough water to cover everything.

Bring the contents of the pot to a boil and then lower the heat, letting it cook gently for at least 4 hours, stirring occasionally.

When cooked, add the salt (not before, otherwise the beans will peel).

Serve the fatty beans in deep plates or in individual casseroles and enjoy your meal!


Risotto with bean cream

Risotto with bean cream is a creamy, tasty and inexpensive first course, perfect for colder days. Cereals and legumes, combined in the same dish, are in fact a perfect combination, both from a nutritional point of view and to satisfy the palate. Just think of the hundreds of traditional recipes that contemplate the use of legumes such as lentils, beans, cicerchie, broad beans together with all kinds of cereals, from barley, spelled, rice, as in this case.

For this risotto you will need to use cooked beans, so if you want you can also use canned ones. If you want to use those, however, I recommend that you drain and rinse them very well before using them. If you want to use dry beans instead, be aware that you will need to calculate about 100g, as 240g of boiled beans equals about 100g of dry beans. In addition to this, you will have to let them soak in cold water for at least 12 hours and then drain and boil them for about 2 hours, at which point you can use them for this recipe.

To cook the rice and beans, you will need a good vegetable broth. If you want you can make it following the recipe: // 3043 Vegetable broth that you find in the basic preparations section.

To prepare the Risotto with bean cream, start by taking care of the beans: in a large pan, heat two tablespoons of olive oil and as soon as it is hot, fry half a chopped onion.

When the onion is well softened, add 240 g of cooked beans, two or three sage leaves and 1 tablespoon of tomato paste, then mix well and add a ladle of hot vegetable broth, then let it cook for about 10 minutes.

After these 10 minutes, season with salt, turn off the heat and transfer the beans to a blender, then blend them until you get a smooth and homogeneous cream.

At this point in a large pan placed over low heat, heat 2 tablespoons of olive oil, then fry the other half of the chopped onion and as soon as it has softened, add 320 g of Carnaroli rice and let it toast for a couple minutes.

For preparations that need a sweet cooking as in this case, I use this https://amzn.to/2sJk26p that is a non-stick pan with a very thick bottom, in this way the heat is distributed more evenly, and not risk that the risotto sticks to the bottom, burning.

Now blend the rice with 100 ml of dry white wine, let it evaporate completely, then cook the rice by adding a little broth from time to time, stirring often.

When the rice is almost cooked, add the cream of beans, mix well and continue cooking until the rice is completely cooked, then add the 30 g of grated Parmesan cheese, mix, adjust salt if necessary and serve the risotto in table, garnishing it with a few leaves of chopped sage. Enjoy your meal!


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Bean - Recipes

REGULATORY TEXTS MEXICAN BEANS

Mexican Beans Recipe: Here's how to cook and prepare Mexican Beans using the original recipe. There are many ways and recipes to cook Mexican-style beans and these can vary based on where they are prepared. In the original basic recipe, Mexican-style beans are prepared using red or black beans as well as the chili pepper used to make them spicy specifically - serrano pepper which are burned over a flame and peeled which, however, is not easy to find. , therefore, by convention, hot green peppers or dried red ones are used. According to the territoriality of the recipe, pork is also added, which in particular is characterized above all by the sausage that is peeled and cooked with beans. Mexican-style beans are served as a side dish or as a main dish, and in every way they are very good indeed. Now let's see in detail how to prepare the original Mexican bean recipe that you can make at home.

Original recipe ingredients of Mexican-style beans
Doses for 4 people

500 gr of red or black beans
1 onion
4 cloves of garlic
75 grams of lard or olive oil
2 serrano peppers or 4 dry hot peppers
1 jar of tomato paste
500 gr of sausages
1 bay leaf
1/2 glass of white wine
2 ladles of water
Salt to taste.
How to make Mexican beans
If you use fresh beans, rinse them first and then soak them overnight.
The next day, drain the beans from the water, which has changed color during the night, and put them in a pot and then cover them with clean water. Leave them to cook over low heat for about an hour and a half, adding more water gradually so that they are always covered with water throughout the cooking.

Now let's move on to the recipe keeping in mind that you already have the beans cooked. In fact, you can also use canned ones and in this case you prefer to use pinto beans which are the ones that best suit the original recipe.

Chop the onion and put it in a pan with the chopped chillies, garlic and bay leaf. Add the lard or oil and let it all brown. Meanwhile, peel the sausages and add it to the sauce. As soon as they are browned, blend with the white wine and let it evaporate then remove the garlic cloves. Now add the tomato paste and immediately afterwards add two ladles of broth. Mix everything and add the beans you previously cooked or two cans of borlotti beans. Season with salt but do not overdo it.


The recipes of the Chef's Test and It's always noon

If you are interested in the recipe for this delicious dish entitled "Chicken Tortillas with Bean and Taleggio cream", below you will find the list of ingredients and an exhaustive description of the procedure for cooking this delicious recipe.

  • 6 tortillas
  • 300 g of chicken breast
  • 1 onion
  • 1 clove of garlic
  • 1 carrot
  • 1 green pepper
  • 1 avocado
  • 1/2 lime
  • 500 g of red beans
  • 100 g of tomato paste
  • 200 g of taleggio cheese
  • 100 g of smoked cheese
  • 200 ml of cream
  • 1 head of lettuce
  • extra virgin olive oil,
  • salt,
  • pepper,
  • paprika,
  • starch,
  • sugar,
  • vegetable broth,
  • aromatic herbs to taste

Put the shredded chicken in a bowl, add the water, the starch, the paprike, the salt and the sugar.
Work everything until marinating them. Cut the onion, the pepper into strips and chop the garlic.

Pour everything into a large pot and cook over high heat for a few minutes and keep warm. Separately, fry the garlic with the oil, add the previously boiled beans, the tomato paste and abundant aromatic herbs.

Let it cook for a few minutes. In a saucepan, melt the taleggio cheese with the cream and keep warm. Fill the tortillas with the chicken and vegetables. Spread them with the guacamole sauce made by working the pulp of the avocado with the lime juice.

Add a salad leaf next to each tortilla and fill it with the chicken and place on the serving dish. Serve with the beans and taleggio sauce.

Video of the recipe Chicken tortillas with beans and Taleggio cream

If you want to see the video of the recipe Chicken Tortillas with Bean and Taleggio cream by Diego Bongiovanni proposed in the new edition of the cooking show La Prova del cuoco aired on Rai Uno, below you will find the link for viewing.