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Facaluita beans

Facaluita beans

The beans, cleaned, are soaked in cold water with a few tablespoons of salt. After soaking, wash and bring to a boil. When it boils, strain it, wash it and put it back to boil. I personally change the water at least 3 times. When we put the last water we add the carrot, 1 onion, the parsnip and the potato. Boil over low heat in a pressure cooker.

Meanwhile, clean and chop the remaining onion julienne and temper it until it becomes glassy, ​​then put the 2 tablespoons of broth.

After boiling the beans, strain and blend with the garlic and 2-3 tablespoons of oil. Season to taste Place the beans with the hardened onion on top on a plate as wide as possible and garnish with parsley.



1 tablespoon paprika (for decoration)

Optional: for people who have in the household pressure cooker, I can boil the beans in it, saving a lot of time to cook it (in a pressure cooker, beans can be boiled in about 20-25 minutes, so it is worth the effort and investment for this pressure cooker).

This recipe will be cooked in a regular pot (in the absence of a pressure cooker).

The white beans will be soaked in the evening, washed beforehand under a stream of cold water and the impurities (pebbles or earth) will be removed.

Careful: if the beans are new, they should not be kept in water before, but set on fire immediately.

In a tall pot (capacity 3 l), we will boil the beans in hot water (2-2.5 l) with a pinch of salt, baking soda (optional) and onion cleaned and put whole.

After a boil or two (about 10-15 minutes), the first water will drain, then another hot water is added to the pot, continuing to boil (about 1 hour, and the onion is stored and used later).

When the beans have boiled, drain them in a strainer (part of the juice will be kept .. 1 cup, and the rest can be removed).

The beans are to be mixed in a blender (about 3-4 minutes) together with the boiled onion, the vegetable oil and the garlic cloves peeled, until a cream is obtained (if it is too thick, it can be thinned with preserved juice).

The bean cream will be transferred to a bowl, seasoned with salt and pepper to taste (lightly mixed with a spatula).

It can be left in bean cream in the original bowl or it can be put in small bowls and decorated with a paprika powder, covered with food foil and given cold, being consumed at the right time.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Over the bean cream (optional) you can put a little sauteed onion in oil (like at grandma's house), served with hot polenta and pickles (pickled gogonele and pickled melons).

Tricks and ideas

Bean cream can be served for breakfast with toast if you give up garlic, being just beaten with oil and seasoned with salt and pepper.


Bean Eating Ingredients:

  • 500 grams of beans
  • 3 large onions
  • 2 carrots
  • 1 parsnip root
  • 300 ml. of tomato broth (or 60 grams of tomato paste diluted with water)
  • 3 cloves of garlic
  • 1 generous tablespoon of pepper paste (sweet or hot, as desired)
  • 2 bay leaves
  • 3-4 tablespoons of oil (I used rapeseed, go for any), pepper
  • chopped green parsley for sprinkling

Preparation Bean meal & # 8211 soaking and scalding

1. Clean the beans from blackened or stained grains and any impurities. Wash well in some water and soak in cold water, one evening before moving on to the actual preparation.

2. When cooking begins, drain the beans from the water in which they were soaked and boil them with fresh cold water. This first water will be thrown away after boiling for 2-3 minutes. The purpose of this operation is to reduce those unwanted "side effects". When the water starts to boil, a copious foam will form.

3. Boil the beans for 2-3 minutes, drain well of the first water and rinse with cold water in a sieve.

Cooking beans for eating beans

4. In a 4-5 liter pot, put the beans, carrots, a whole onion and parsnip. All vegetables are put whole, but peeled and well washed. Add the bay leaves and cover everything with cold water about 1 handful wide.

5. Normally, beans soaked for 10-12 hours should boil in 40-45 minutes. After this time, the degree of boiling is checked. The beans must be well tenderized, but not crushed, to keep their shape well. When it is tender, salt the beans and bring them to the boil again. The pan is then set aside from the heat, the beans are strained through a sieve and the liquid is kept.

6. Peel and chop the remaining 2 onions and garlic. Fry in oil, over medium heat, in a large, large saucepan until soft.

7. When the onion becomes glassy, ​​add the beans and about 600-700 ml to the pan. from the liquid in which it boiled.

Of course, onions can also harden in the fat left by some fried smoked ribs, in which case the food would no longer be fasting, but it would be (at least) just as delicious.

8. Add the diced carrots and parsnips, the pepper paste and the tomato broth.

9. If necessary, top up with liquid left over from boiling the beans, so that everything is well covered, let it boil for 3-4 minutes.

Bake cooking

10. The food is transferred to a heat-resistant dish & # 8211 in my case, in two, because I don't have any roomy enough. Add liquid left over from boiling the beans, so that they float above the content about 2 cm thicker. Taste the sauce and add a little salt. Not to be as salty as you would like, the food will decrease and the taste could be exaggerated. We also add pepper.

Place in the preheated oven at 170 degrees for about 30 minutes. This should last until the food drops and a film forms on the surface that tends to brown. The food should not be dry, but rather juicy. Therefore, I recommend that it be carefully monitored so that it does not remain on land.

It is a delicious bean dish, it only needs some fresh bread and pickles, but gentlemen (like the lord of my heart: P) might also prefer a fried sausage, along with:


1/2 kg beans
4 large onions
1 carrot
1 parsnip
1 bell pepper
4-5 cloves garlic
2 tablespoons broth
salt pepper
thyme, tarragon

Choose the beans, boil them and bring them to a boil, then drain and add more water.
Add 2 onions, carrot, parsnip and finely chopped pepper and bring to a boil.
When the beans and vegetables are almost cooked, add salt, pepper, thyme and tarragon to taste and bring to a boil.
Remove the beans with a skimmer and grind them in a food processor or grinder

Add the crushed garlic and salt to taste and mix well until smooth. Finely chop two onions and fry in oil. Put the onion on top or mix with the beaten beans and serve.

Try this video recipe too


Bean stew traditional fasting recipe with vegetables and tomato sauce

Bean stew traditional fasting recipe with vegetables and tomato sauce. How to cook (dried) beans with onion and tomato sauce? A traditional kind of fasting, cheap and affordable. Recipes with dried or canned beans. Recipes with dried beans. Fasting recipes. Bean garnish recipes.

I think that the whole Romanian has eaten at least once in his life a bean stew. There are many recipes for yachts, more or less fat or indigestible. I go for the lighter version (more dietetic), with a sauce of many vegetables and tomato juice. Many people avoid beans because of the bloating it creates (cellulose in the peel is responsible). These side effects can be mitigated by properly cooking the beans, reducing frying and fat.

There's not much philosophy in one baked beans but ... there can be a lot of poetry! Iahnia is tasty and hot, steaming but also cold, tired, just like and beaten beans, rubbed, facaluita (recipe here).

Both dishes can be consumed as a solitary, vegetarian or fasting dish but also accompanied by sausages, de meatballs or pieces of fried meat.

For the quick version of bean stew, ready-cooked canned beans can be used. These canned beans, water and salt & # 8211 do not have chemical preservatives. Preservation is done by boiling (thermal processing). From the quantities below it results approx. 4-6 good servings of bean stew with tomato and vegetable sauce.


Ingredients

  • White beans boiled in canned can of 400 gr., Of which 250-260 gr. grains, the rest is water 4 cans
  • Large yellow onion cut into small pieces 2 pieces
  • Crush 4 cloves of garlic
  • Tomatoes cut into cubes in canned broth of 400 gr. 1 preserve
  • Rapeseed oil 1 cup
  • Salt and pepper to taste

Preparation:
Heat the oil and cook the finely chopped onion over medium heat, stirring occasionally, for 30 minutes. When it has softened very well and become glassy, ​​add canned tomatoes, tomato paste, salt and pepper to taste (or after the eyes) and cook everything for 10 minutes. Then turn the heat even lower, and cook for another 20 minutes, stirring occasionally. Take the pan off the heat and let the onion rest for a while.

While the onion is cooking, cook the beans. In a saucepan, heat the contents of the canned beans, along with that "cloudy" water from the starch. It doesn't have to boil, it just has to be hot beans. In a blender, place the beans, a small pinch of the liquid in which you heated them, the crushed garlic, salt and pepper to taste. Press a few times until you get a paste.

Remove the bean puree obtained in the blender on a plate or in a bowl, shape it to your liking and place the hardened onion on top. Serve with fresh bread, barely baked if possible. Okay, it also goes with fried sausages, but I said be fasting.


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!


Beaten beans or roasted beans

This beaten bean recipe is one of the tastiest and most popular traditional dishes, excellent on fasting days and beyond.

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This traditional food, called Beaten beans or roasted beans, depending on the area it comes from, is one of the most beloved dishes in our country. Along with sarmale and cozonaci, beaten beans are an extremely popular dish, which is cooked both in the country and in the city alike.

Served on fresh bread or with pickles or baked pepper salad, beaten beans can be a real feast on fasting days and beyond. From time to time, those close to you will enjoy the authentic taste of a healthy portion of beaten beans.

The preparation itself for the beaten bean recipe is not complicated, but it requires some intermediate steps: moisturizing the beans before they are cooked and throwing the water in which the beans boil for the first time at least twice.


Video: חומוס רומני Beans Romanian Facaluita - Itzhac Covaliu (November 2021).