Traditional recipes

Beans with ribs

Beans with ribs

A fast food, and very tasty ...

  • - 2 boxes of beans
  • - cost
  • - oil
  • - Onions
  • - Tomato juice
  • - pepper
  • - hot Chilli
  • - marar

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Beans with ribs:

First we cut the ribs into cubes. In a pan put a little oil and rib to fry a little, add finely chopped onion and leave to harden. Add the tomato juice and leave it on the fire until the tomato juice is reduced a little. Drain the beans from the cans, leaving a little water from the can. Add the beans to the pan and mix. After 15-20 minutes, sprinkle a little hot paprika. Extinguish, pee and add dill ...

Good appetite!! :)

Tips sites

1

-the bean dish is quick or less quick according to preference (depending on how fast the paprika is put)

2

- you can also do the job option


Beans with sausages and smoked ribs

Beans with sausages and smoked ribs. A simple and tasty recipe for eating beans (dried) with smoked sausages and pork ribs. With tasty and aromatic tomato sauce, only good to spread slices of bread through it.

We like it very much this winter beans with sausages and smoked ribs! It's filling and cheap, available to anyone. It is prepared faster than the famous ciolan beans (recipe here) because we don't have to wait for the smoked ciolan to boil.

In both cases you can use dried beans, which we soak and boil at home or, for those in a hurry, canned beans (natural, without sauce).

smoked which can be used in this way are: sausages, ribs, kaiser, garf bones, ciolanul etc. It would be good for them to be raw and smoked, not pre-cooked. Homemade sausages (see our recipes here) They are the best!!

The vegetables that normally go into such a bean meal are similar to those from iahnie (who is without meat): onions, garlic, carrots, parsley roots, parsnips and celery, sometimes red peppers and mandatory tomato juice, broth or fresh tomatoes (summer). The seasoning is a simple one with salt, pepper and bay leaves. I'm not a big laurel lover, but it can't be missing in these two ways. They just don't have the typical taste if they don't have bay leaves!

I can't help but remember the refrain of the Christmas carol & # 8222Good morning Santa Claus! & # 8221 which, as a child, we all repented singing: & # 8222Do you give us or do you not give us, beans with sausages, give us, give us? & # 8221. We all laughed in our beards while our parents warned us: & # 8222- Sing beautifully! Don't make fun of carols! & # 8221.

Also from those times are the memories with the famous CPFs, ie canned pork with beans. I think the older ones remember the bean jars in Alimentara & # 8211 more beans and sauce than meat. The workers bought a CPF and half a bagel and had lunch provided. Some managed to heat their cans, others ate them cold, tired.

From the quantities below results 4-6 servings of beans with sausages and ribs. You can also make larger portions to freeze in pans. This food can be easily reheated in the next 3-4 days (if it stays in the fridge) and it seems to become more and more tasty.


4 delicious recipes with canned beans

There are a variety of light meals you can make with this simple ingredient. Although you can consume it as such, beans are much more attractive if you mix it with other ingredients.

Beans, beans, a musical bean, the more you eat the more you enjoy a delicious meal! Are you ready for recipes?

1. Beans with shells

This recipe with canned shells and beans is very nutritious and low in fat. This is because seashells are rich in essential minerals such as iron, phosphorus, potassium and calcium. They are also an excellent source of vitamin B. As if that weren't enough, they also contain large amounts of omega 3. In addition, eating shells helps regulate blood cholesterol levels.

Necessary ingredients

  • 1 can of beans (230 g)
  • Shells (450 g)
  • 2 julienned onions
  • 1 diced baked tomato
  • 1 clove finely chopped garlic
  • Extra virgin olive oil
  • 1/2 glass of white wine
  • Salt, pepper and parsley

Method of preparation

  • First, heat the olive oil in a pan with a non-stick coating over medium heat.
  • Then, add the julienne onion and chopped garlic. Saute the ingredients for a few minutes.
  • Add the tomato.
  • Wash the shells and then add them to the sautéed mixture together with the white wine.
  • Then, when the shells open, add the canned beans and water if needed, depending on the desired consistency.
  • At the end, add salt, pepper and parsley and cook for about 20 minutes on low heat.

2. Hake with beans and mushrooms

This is a quick, simple recipe made with white fish, legumes and vegetables, all of which have a high nutritional value and a low fat content.

Necessary ingredients

  • 230 g of fresh or thawed hake
  • 1 can of beans (230 g)
  • 230 g washed and sliced ​​mushrooms
  • 1/2 julienned onion
  • 1 clove of sliced ​​garlic
  • Extra virgin olive oil
  • Mangold (170 g)
  • Salt, pepper, turmeric and soy sauce to taste
  • A handful of walnuts and cream cheese for the garnish

Method of preparation

  • First, heat a few tablespoons of extra virgin olive oil in a pan and fry the hake. Then put it aside.
  • After that, put the mushrooms, onions and garlic in the pan and sauté them.
  • Then add the mangold and spices to taste.
  • Drain the canned beans, then put them in the pan.
  • Cook over low heat for a few minutes to combine the flavors.
  • At the end, arrange the dish on plates and add a garnish of walnuts and cream cheese.

3. Grilled chicken breast with bean puree

In this case, we will prepare an easy and complete recipe with canned beans. You can also adapt it for the vegetarian diet, simply using seitan or tofu instead of chicken.

Necessary ingredients

  • A can of beans (230 g)
  • 450 g striped chicken breast (seitan or tofu for vegetarians)
  • A chopped red pepper
  • A chopped onion
  • 2 sliced ​​garlic cloves
  • Lemon juice
  • Extra virgin olive oil
  • Salt, pepper and oregano
  • Fresh mint and chopped dried fruit for garnish

Method of preparation

  • For starters, rinse the beans with a strainer.
  • Then put a little oil in a pan and heat it over medium heat.
  • Add onion, garlic, pepper and beans.
  • Continue to sauté for a few minutes and then mix until you get a smooth texture. You can use a crusher or a hand mixer for this purpose.
  • Then add the juice of a lemon, salt, pepper, oregano and extra virgin olive oil. Set the vessel aside.
  • Subsequent, heat a little oil in a pan over high heat and fry the chicken breast strips.
  • Put a few tablespoons of vegetable puree on the bottom of a bowl and add the chicken strips.
  • Add dried fruit, mint and a few drops of olive oil.

4. Mixed salad

Undoubtedly, Salads are the simplest recipes when it comes to taking advantage of a can of beans. So here's a recipe with boiled eggs and tuna. It is simply delicious!

Necessary ingredients

  • A can of beans (230 g)
  • olives
  • 3 diced boiled eggs
  • 1 can of tuna (170 g)
  • 1 finely chopped onion
  • A chopped red pepper
  • 2 small cans of sweet corn
  • Olive oil
  • Balsamic vinegar
  • Salt and garlic powder to taste

Method of preparation

  • Add all the ingredients in a bowl, including the oil, salt and vinegar (to taste).
  • Good appetite!

Are you ready to enjoy delicious canned bean recipes? Beans are an excellent ingredient that you need to have in your pantry so that you can use them at any time as a basis for a healthy meal.


Ingredients for Transylvanian bean soup

  • 1 kg of beans
  • 1 kg of smoked ribs
  • 1 onion
  • 1 pepper
  • 500 g sour cream
  • Salt
  • Leustean and parsley leaves
  • 50 ml oil
  • 100 g flour

How do we prepare the Transylvanian bean soup recipe?

We soak the beans overnight.

Personally for soup I like to use white beans large berries. For this we will need a roomy pot because the beans swell during cooking and double in size.

They boil quite hard, it would be advisable to boil them in a pressure cooker. So we put the beans to boil. In another pot we put the ribs cut into pieces to boil, I boil them separately because the ribs are quite salty, once we boiled them together and the soup was very salty.
When the beans are almost cooked, drain the ribs and add to the pot of beans, add the chopped onion and finely chopped pepper and simmer until the beans and meat are completely cooked.

At the end, prepare the rantas from oil and flour, let the flour brown until it becomes pink and add the paprika, mix and pour into the soup.

Add sour cream, taste if you need more salt. Bring to the boil and then turn off the heat and add the chopped larch and parsley.

The average grade given by the jury for this recipe is 9.25.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Transylvanian bean soup with smoked ribs and sour cream


Recipe for cooking bean stew with smoked homemade ribs

One of the traditional Romanian culinary dishes is the bean stew. Depending on the ingredients of this preparation, several variants of stuttering can be distinguished. The recipe below shows a bean dish cooked according to Transylvanian customs, using traditionally smoked ribs.

Ingredients bean stew with smoked house ribs

  • 1 kg of beans
  • 2-3 tablespoons of flour
  • 50-100 ml oil
  • 1 teaspoon buoy
  • 2-3 pieces of garlic
  • smoked ribs

Method of preparation

Put the beans to boil, if it is older then it is recommended to keep it in water for a few hours, before cooking. In another pot, put the house ribs to boil so that the salt and smoke come out of it, then strain it and put it together with the beans.

After the beans and ribs are cooked, prepare the rantas.

Heat the oil and flour as much as it contains (2-3 tablespoons, depending on how much sauce you want to make and how thick you want it to be). After frying a little flour, put 1 teaspoon of paprika in oil and quench with water in which the beans were boiled.

Then add the beans and boiled ribs, 2-3 pieces of crushed garlic and bring to the boil (about 5 minutes).

Bean stew with smoked ribs


BEANS WITH CIOLAN AND SMOKED COSTITA

I missed a smoked bean and as if the smoked shank was not enough, I also bought 400 grams of smoked ribs which I think complete the wonderful taste of smoked meat combined with beans.

For starters I boiled the ribs in a separate bowl with 1 liter of water.

I cut the ciolan into cubes and fried it in a pan with a little olive oil.

When it was almost ready, I added the finely chopped onion and carrot and let them simmer for a very short time.

I unwrapped the canned beans from my favorite company - Bonduelle, drained the juice and added them lightly over the ciolan and the hardened vegetables. Over them I put the ribs that already seemed to come off the bone and almost all the juice in which I had boiled them. I left them on the fire for almost 5 minutes so that all the flavors blend in, I added 2 tablespoons of tomato paste and the 2 cloves of finely chopped garlic. After boiling a few more times, sprinkle a pinch of tarragon and a little ground pepper and turn off the heat.

It only lasted about half an hour and I got 4 servings of delicious beans with ciolan and smoked ribs that will be enjoyed with the wonderful pickled donuts.


Ingredients Smoked beans

specifying that all the quantities are absolutely random, everyone can take out / add according to their own taste and after having a pantry and refrigerator.

  • 600 grams of beans, cleaned, washed and soaked in water overnight
  • 500 grams of smoked meat & # 8211 in my case homemade ham left overnight
  • 2 onions
  • carrots (2-3)
  • parsley root + greens
  • parsnip
  • Bay leaves
  • 3 greasy cloves of garlic
  • tomato paste (broth)
  • salt, pepper, paprika

Preparing Smoked Beans:

I cut the bacon from the smoked meat and kept it aside. I boiled the meat with a large chopped onion and bay leaves. I scalded the beans in boiling water, drained them and clarified them (the operation was meant to alleviate the aforementioned effects):

I added the clarified beans over the smoked meat that is already boiling:

Remove the foam and degrease the stew. When both the beans and the meat are almost cooked, add the diced vegetables:

The taste of salt matches & # 8211 I didn't add salt from the beginning, the smoked meat being salty too.

1. Fry the diced bacon a little (picture 1).

2. Drain some of the fat collected in the bowl after frying the bacon and add the remaining onion, finely chopped (picture 2).

3. Cook the onion a little, so that it becomes glassy and develops its taste, add the paprika and quench immediately with the broth and a few tablespoons of the juice from the bean pot (picture 3).

4. Add this composition to the bean pot: Continue cooking until both the meat and the beans are well done, adjust the taste with salt, pepper, add the crushed garlic (picture 4).

Eat with pleasure with red onions and hot peppers (our case) or whatever you like.


Ingredients bean stew

  • 250 gr. beans (dry)
  • 1 onion (80 gr.)
  • 1 red pepper & # 8211 or a tablespoon of pepper paste
  • 250ml tomato juice & # 8211 I used tomato juice with peeled tomato pieces in it
  • 1 bay leaf
  • 100 ml oil
  • 25 grams (1 tablespoon) of flour
  • optional, 1 tablespoon sugar
  • chopped fresh greens: parsley / dill / tarragon, to taste
  • 1 tablespoon dried thyme
  • pepper
  • salt
  • 150 ml cream & # 8211 optional

Preparing bean stew & # 8211 soaking and boiling dried beans

  1. One evening before preparing the stew, pick the beans from the impurities, bean by bean, wash in a sieve, under a stream of cold water and soak for about 12 hours in enough cold water. must exceed them by 5 & # 8211 6 cm.
  2. The next day, the beans are rinsed and rinsed in two & # 8211 three cold waters, boiled in cold water that must exceed the level of the grains by 6 & # 8211 7 cm.

3. A stage that both my mother and mother-in-law respect is to boil the beans twice before the actual boiling. More broadly, put the hydrated beans overnight in the pot in which you want to cook them, pour water over them and put the pot on the fire. When it starts to boil, set it aside, drain it in a sieve and rinse the beans briefly under a stream of cold water. Put the beans back in the pot for final cooking.

That's what I know from home and that's what I do, but there are opinions that it's not good to do that, because it would strengthen the beans. Fortunately, it didn't happen to me that the beans didn't boil. My mother and mother-in-law motivate this practice of scalding beans by diminishing its bloating effect. If you want to skip the scalding stage, you can do it.


4. After I scalded the beans, I rinsed them and put them back in the pot. Cover the beans with water, this time the water level should exceed 7-8 cm. over the beans. Put the pot on low heat and, this time, let it boil until the beans are cooked.

At this stage, the modern housewife has two options:

a) Boiling to be done in a normal, roomy pot, over low heat, with a lid on top and enough water until the grain is well softened, about two hours or more if the beans are old.

b) In pressure cooker, beans boiled in enough water, about 1 hour and a half, an advantage is soften the peel better. The cooking time is calculated from when the steam started to come out through the valve and a hiss is heard.

In both cases, when the beans are boiled, the water is reduced to the level of the grains, but they are drained in a sieve anyway, in order to drain the liquid well.

Bean stew, bean preparation

  1. While the beans are boiling, clean and finely chop the onion, fry in a large saucepan over low heat in all the oil, adding 1 half teaspoon of salt from the beginning, until the water that leaves it decreases and becomes glassy & # 8211 without browning.
  2. Add the finely chopped pepper, cook for another three minutes, stirring often.

  1. Quench with about 150 ml of the tomato broth and add the bay leaf and a tablespoon of thyme. I did not put the whole amount of tomato juice now, I kept about 100 ml of broth separately.
  2. Add the well-boiled and drained beans over the hardened vegetables and tomato juice.
  3. Rub the flour with the preserved tomato broth, homogenize the mixture and add it to the beans, letting it boil for a few minutes on low heat, to bind the sauce. If necessary, add a little hot water so that the sauce is not too thick.

4. Before removing the pan from the heat, salt the food to taste, season with pepper and taste it with finely chopped leaves of dill, parsley, tarragon (of all or only one of these herbs, the which you like best). If the acidity of the tomatoes is too pronounced, you can balance the taste by adding a little sugar.

5. Turn off the heat and, if desired, you can harden the food with lemon juice or a few drops of vinegar. I didn't put any more because I used tarragon leaves from vinegar that I didn't squeeze very conscientiously & # 8211 as such, for sure the food will harden by adding this ingredient.

Serve the bean stew

The bean stew can be served as such or as a perfect garnish for roast pork, sheep, beef, duck or goose fat, for smoked meat, boiled or fried, for sausages, meatballs, etc.

Optionally, bean stew can be cured while hot with sour cream, beaten with a tablespoon of cold water. I haven't tried it yet but I certainly won't miss it in the future.

It is a recipe as simple as it is tasty and very filling.


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 vertical blender. 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 bean zacusca is ready, put it in clean jars, put the lids on 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 finished cooking, 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.


Dried Bean Soup with Smoked Ribs

Put the beans in water, soak them the night before. Put the ribs to boil in 3-4 l of cold water, after it has been thoroughly washed and scalded, remove the foam formed and leave it on the fire until it is done. Drain, turn off the liquid and keep warm.

Strain the beans, discard the water and bring it to a boil in another water, enough to cover it after a few boils, change the water with another boiling water, repeat the operation 2-3 times. Then put the beans drained of the last water in the boiling juice from the ribs, add the onion, the carrot, the bay leaves and let it boil covered, over low heat, until the beans are done.

Separately, lightly brown the flour in a pan, stirring constantly, remove from the heat, add the paprika and enough oil to bind them back on the heat to heat the ingredients, extinguish with broth and leave on low heat, stirring constantly, until thickens slightly.

Pour over the beans, add the meat on the ribs, adjust the taste of salt and pepper and let it boil for a while. Remove the bowl from the heat and sour the soup with vinegar to taste.