A few hours before preparing it, we choose the beans, wash them well and soak them in hot water.
In a pot we put enough water to boil, and when it boils, we put the beans after we have strained it from the water in which it was soaked. We will change the water at least twice, because otherwise the beans will produce gas in the stomach. We will only use boiled water because otherwise the beans will harden!
In the last water we put 1 small onion, 3-4 cloves of garlic, 1-2 carrots and cubes. Boil the beans until the beans are crushed.
Drain the water, let it cool, then pass the beans through the meat grinder, or through the food processor. Bring the beans to a boil again in hot water.
Finely chop 1 medium onion, soften the garlic, then add the chopped garlic and let it brown a little. Put the onion and garlic, with oil over the beans and let it boil until it drops well and will become thicker. From time to time we stir so that it does not stick to the bottom of the pot. Season with salt, pepper and paprika to taste.
In this phase, whoever wants can also add rancid.
Preparation of the ranch:
Put oil in a saucepan and when hot add 1-2 tablespoons of flour, about the same amount as the oil. When the mixture begins to thicken, stir constantly and set on low heat. If desired, leave for another 1-2 minutes until golden.
Put the lentils over the beans, over low heat, stirring vigorously so that they do not stick to the bottom of the pot. Leave it for a few more minutes, until we homogenize the composition, after which we stop the fire.
We put the beans in plates and on top we will put “onion sauce” (in Transylvania it is called pargălaș!). It is served with pickles, of any kind.
Preparation of the onion sauce also called “pargălaș”:
Cut 1 medium onion into small fish, temper it until it softens and browns, then season with ground pepper and paprika.
500 g beans
3 medium-sized onions
3-4 cloves of garlic
2 tablespoons oil
3 tablespoons tomato juice
Wash the beans in more water to remove impurities and leave it to soak overnight.
Boil the beans in salted water, taking care to change the water several times. To the last boiling water we can add salt, a carrot and an onion.
After it has boiled, drain it, pass it through the mincer twice, to obtain a fine paste. We put the cleaned and crushed garlic over this paste. Add salt to taste and mix until smooth. Peel a squash, grate it and put it in a little oil, then add the tomato juice or broth. We can harden the onion in oil with a little sugar, until it caramelizes, then add only 1 teaspoon of tomato juice. I used both options in the picture & # 8230
Put the beans in a bowl to serve. Put the onion hardened with tomato juice (or the caramelized one) over the beans, together with the oil in which we hardened it and serve.
Beans beaten with tahini - recipe
To give the traditional recipe a slightly Arabic specificity, you can add a little tahini (sesame paste).
• 300 g of boiled and drained beans
• 1 white or green onion
• 1 tablespoon sesame paste ( tahini )
• 2 tablespoons olive oil
• ½ teaspoon of cumin
• salt, pepper, mustard seeds
• green parsley
Boil the beans as usual. Or you can use canned beans (red, black, etc.). Peel a squash, grate it and chop finely.
Drain the beans and put three quarters of the amount in the food processor / blender. Add sesame paste, olive oil, onion, parsley, cumin seeds, salt and pepper.
Mix for a few seconds, until a fine, homogeneous composition results. Taste salt and spices. If you feel the need for a more spicy taste, you can add crushed garlic or hot pepper paste.
Transfer the beaten beans to a bowl and add the remaining whole beans. Mix lightly and garnish with parsley and mustard seeds.
Buy from here:
[wce_products ids = & # 82176172, 4938, 4940 & # 8242 button = & # 8217Buy here & # 8217]
1. Kristensen MD, Bendsen NT, Christensen SM, Astrup A, Raben A, „Meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) & # 8211 a randomized cross -over meal test study ”, article published in Jurnalul Food & Nutrition Research. 2016 Oct 1960: 32634, retrieved from the website: https://www.ncbi.nlm.nih.gov/pubmed/27765144
2. Sangaramoorthy M, Koo J, John EM, Intake of bean fiber, beans, and grains and reduced risk of hormone receptor-negative breast cancer: the San Francisco Bay Area Breast Cancer Study, article published in the Journal Cancer Medicine. 2018 May7 (5): 2131-2144, retrieved from the website: https://www.ncbi.nlm.nih.gov/pubmed/29573201
3. Video Recipe, Fasole Batuta (Frecata): https://www.reteta-video.ro/retete/fasole-batuta-frecata.html
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
500 grams of dried beans
4 tablespoons sunflower oil
half a clove of garlic
2 tablespoons broth
The beans are soaked in lukewarm water for a few hours before cooking. It would be best to let it soak overnight. The next day it boils very well in 2-3 waters. (Be careful, every time the water must be warm, not cold!).
In the last water, let it simmer for as long as it needs to boil. For a special taste, you can add carrot slices, peppercorns and 2-3 bay leaves. The pepper and bay leaves will be removed later, when the beans are passed.
You can find it on wowbiz the complete bean recipe , traditional and very tasty.
How to prepare this recipe
For starters, I put the beans in a fairly large pot, boiled with 1 liter of water. At a suitable heat, it takes about 1.5 hours to boil.
Together with the beans we put 2 onions cleaned and cut in half, plus the carrots cleaned and cut in two. After about an hour we put a teaspoon of salt. The beans are ready when they have a floury texture. During boiling they can be changed through two waters or a teaspoon of baking soda solves digestive problems.
After the time has expired and the beans are boiled, squeeze them with water and leave a cup of this water separately. Put the carrot, garlic in the pot and mix them. Gradually add the water set aside. This way it will get a creamy texture.
Put the oil in a pan and when it is hot we put the crescent onion and put it to harden. At a low heat, let it cook, and during this time we throw the teaspoon of paprika. Stir and then let it caramelize a little for 30 seconds. Then we take it out on a plate separately.
In the same pan, put the mixed beans and when the oil is homogenized with the beans, turn off the heat.
Place in a deep plate adding over a few tablespoons of onions. This dish can also be served with a sauerkraut salad and soy meatballs.
I wish you good luck!
1.) Put the beans in a pot, add cold water and bring to a boil over medium heat.
2.) When the beans start to boil, move them to another pot with preheated water and let them boil again for five thousand. Repeat this operation two or three times and then add a little salt and let the beans cook over medium heat for about an hour and a half or until the beans are well cooked.
3.) After the beans have boiled, strain it from the pot and let it cool.
4.) Add the boiled beans and a little of the water in which it boiled in a blender and blend it until you get a thick paste.
5.) Season the rubbed beans with a little salt and a little ground black pepper. If we want the beans to have a more reddish color, we can also add paprika.
6.) Saute the finely chopped onion in a pan over medium heat with a little sunflower oil and when the onion is hardened, add a teaspoon of paprika and sauté it for a minute.
7.) Serve the beaten beans with the hardened onions and if we want we can serve with a fried smoked bacon.
Drain the water in which the beans have been hydrated and put them in a pot to boil. Boil the beans for about 15 minutes. At this stage it is necessary to boil the beans enough to be able to peel it. Check a bean if it comes out of the shell easily.
Remove from the heat and pour into a bowl. Leave the water just enough to cover the beans. Peel a squash, grate it and squeeze the juice. If it cools it will be difficult to peel.
If you use pre-cooked and peeled beans, skip these steps.
Chop 2 onions and grate 2 carrots and a parsnip.
In a deep frying pan, sauté the onion with a few tablespoons of oil.
Add the carrot, grated parsnip and salt. Simmer for a few minutes, stirring frequently.
Add the peeled beans and a little more sunflower oil. We recommend using a quality oil so as not to spoil the taste of the beans. Stir a few times.
Season with pepper and then add enough hot water to cover the beans.
Put the lid on and cook for about an hour. Check frequently that it does not stick. Add more water if it drops too much.
When ready, place the beans in a bowl and add the crushed garlic.
Mix with the blender until you get the desired consistency.
For decoration, cut an onion into strips. Saute onions in sunflower oil.
Add enough oil to decorate the beans. When the onion has browned, add a tablespoon of tomato paste and mix.
Decorate the beans with caramelized onions.
Serve cold with toast and pickles. Consume in moderation.
Recipe video BEATEN BEANS lower:
How do we fry beans
While the beans are boiling, prepare the frying Beaten beans without frying it has no charm and in addition it gives it that great taste.
Heat the oil in a pan and heat the onion over low heat, stirring often so that it doesn't color. I salt it from the beginning, so it removes the water from it and helps it not burn. color at all) I add the broth and tomato juice, then the sugar to correct the acidity of the tomatoes, salt to taste and add some dill for flavor. Boil for 10 minutes until the sauce is reduced and turn off the heat.
We put in the plates Beaten beans and on top a few tablespoons of & # 8222cooking & # 8222. Assorted with some pickles and fresh bread. Absolutely great food and is also suitable for fasting periods. Enjoy!
If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.
* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!
You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".
Delicious beaten beans
Delicious beaten beans prepared with carrots, parsley and parsley roots, celery and onion
Fasting white bean stew recipe, prepared with carrots, celery and parsley root, onion and tomato juice, seasoned with paprika
White bean pate
White bean pate boiled with green onions and garlic, flavored with basil, nutmeg and lemon peel
White bean salad
White bean salad with lemon is an appetizer served in Lebanon usually with main courses. It's delicious! to try as an alternative to the classic bean stew.
500 g dried beans, 2 carrots, 1 parsnip, 3 onions, 1 potato, 30 g celery, 30 g zucchini, 7-8 cloves garlic, 1/2 red bell pepper, 50 ml red ketcup and red pepper, 50 ml broth , a few sprigs of dill and parsley, 30 ml oil, 2 cubes concentrate smoked ribs, salt, pepper, paprika, thyme
Difficulty: low | Time: 1h 45 min