New recipes

Fried beans

Fried beans


Choose the beans, wash them and leave them in a bowl of cold water overnight. The next day we drain the beans and put it to boil in a pot of water.

Chop the onion, carrot and bell pepper and put them in oil until translucent. Then add them over the boiled beans, season to taste, put the tomato juice / broth and let it boil, over medium heat, with a lid on top, until it looks bound (if you want it to be juicier, just leave it enough to boil).

Sprinkle with dill and freshly chopped parsley. Enjoy your meal!


Method of preparation

1) with white beans: soak the beans the night before, heat the lard (or oil), cook the onion and the vegetables, add the paprika and the garlic passed through the press is extinguished immediately (after 1-2 seconds) with a little water, add beans, marjoram, thyme and bay leaf, salt and pepper. Boil over low heat partially covered until the beans begin to break and the sauce becomes creamy.
Serve with bread, pickles and fried ribs.

2) with canned beans: cook the onion, add the paprika and garlic passed through the press, add the beans, marjoram, and bay leaf. Boil for 30 to 40 minutes. Serve with bread, pickles and fried ribs.

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Tart with autumn vegetables

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning


Method of preparation

Step 1: The beans are picked and soaked in the evening in cold water. The next day it is washed in some water and boiled with warm water. After the first and second boiling, change the water, fill the bowl again with hot water and boil the beans until it is almost ready.

Step 2: Add salt, thyme, bay leaves, peppercorns, onions, carrots, parsley, raw oil and continue cooking until the beans are ready, without the grain being crushed, but remaining whole and not much juice . When the beans are almost cooked, add the broth.

Step 3: Beans are served as you like: with fried onions (stew), with raw oil, dill or finely chopped green parsley or put through a mincer and prepare bean puree (beaten beans).


Fried beans - Recipes

Toast with fat beans and bacon

This quick recipe combines beans with white, large and wide berries, with crispy bacon, cream cheese and mustard. Along with a crunchy salad, it forms an excellent meal that can be prepared in 15 minutes.

Ingredients

    15 g butter 4 slices of bacon, without mice, chopped 1 bunch green onion cut into slices 85 g chopped watercress leaves 820 g fat white beans, canned, drained and washed 55 g cream cheese 1 teaspoon Dijon mustard 8 slices bread whole wheat flour salt and pepper
Red salad

For the salad, put the oil, lemon juice and honey in a bowl and add salt and pepper to taste. Mix well. Then add the radicchio and red lollo and put the salad aside.

Heat the oven grill. Melt the butter in a large, non-stick pan until it starts to sizzle. Add the bacon and green onions and fry over medium heat for 3 minutes, stirring frequently, until the bacon begins to brown and the onion is tender.

Add the watercress leaves and cook for a few seconds, stirring, then add the beans, cream cheese and mustard and season with salt and pepper to taste. Reduce the flame and cook everything for 2 minutes, stirring constantly, until the mixture is hot.

While the bean and bacon mixture is cooking, place the slices of bread under the grill. Spread the bean and bacon mixture on the toast. Quickly mix the salad and serve.


Fried beans - Recipes

Toast with fat beans and bacon

This quick recipe combines beans with white, large and wide berries, with crispy bacon, cream cheese and mustard. Along with a crunchy salad, it forms an excellent meal that can be prepared in 15 minutes.

Ingredients

    15 g butter 4 slices of bacon, without mice, chopped 1 bunch green onion cut into slices 85 g chopped watercress leaves 820 g fat white beans, canned, drained and washed 55 g cream cheese 1 teaspoon Dijon mustard 8 slices bread whole wheat flour salt and pepper
Red salad

For the salad, put the oil, lemon juice and honey in a bowl and add salt and pepper to taste. Mix well. Then add the radicchio and red lollo and put the salad aside.

Heat the oven grill. Melt the butter in a large, non-stick pan until it starts to sizzle. Add the bacon and green onions and fry over medium heat for 3 minutes, stirring frequently, until the bacon begins to brown and the onion is tender.

Add the watercress leaves and cook for a few seconds, stirring, then add the beans, cream cheese and mustard and season with salt and pepper to taste. Reduce the flame and cook everything for 2 minutes, stirring constantly, until the mixture is hot.

While the bean and bacon mixture is cooking, place the slices of bread under the grill. Spread the bean and bacon mixture on the toast. Quickly mix the salad and serve.


Method of preparation

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Tart with autumn vegetables

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning


Buckwheat soup

If you want to prepare this nutritious soup, you need 1 cup of brown buckwheat, 1 onion, 1 carrot, 5-6 mushrooms, 2 tablespoons olive oil, 2-3 well-ripened tomatoes, 1 bunch of parsley, 3 strands of larch, 2 liters of water, 3 cloves of garlic and salt once.

Wash the buckwheat in some water and leave it to hydrate in cold water overnight (add 3 cups of water to 1 cup of buckwheat). Put 2 tablespoons of olive oil, 2 tablespoons of water, chopped onion, chopped carrot, diced mushrooms and cook over low heat in a pan.

it is 10 minutes add the diced tomatoes and the crushed garlic. Put the lid on and let the mixture simmer for 5 minutes. Boil 2 liters of water in a pot. Drain the water and heat the hydrated buckwheat well. Add buckwheat, stewed vegetables and salt to the boiled water.

For a special look, serve the soup with a little parsley and fresh larch.


Fried beans - Recipes

Toast with fat beans and bacon

This quick recipe combines beans with white, large and wide berries, with crispy bacon, cream cheese and mustard. Along with a crunchy salad, it forms an excellent meal that can be prepared in 15 minutes.

Ingredients

    15 g butter 4 slices of bacon, without mice, chopped 1 bunch sliced ​​green onion 85 g chopped watercress leaves 820 g greasy white beans, canned, drained and washed 55 g cream cheese 1 teaspoon Dijon mustard 8 slices bread whole wheat flour salt and pepper
Red salad

For the salad, put the oil, lemon juice and honey in a bowl and add salt and pepper to taste. Mix well. Then add the radicchio and red lollo and put the salad aside.

Heat the oven grill. Melt the butter in a large, non-stick pan until it starts to sizzle. Add the bacon and green onions and fry over medium heat for 3 minutes, stirring frequently, until the bacon begins to brown and the onion is tender.

Add the watercress leaves and cook for a few seconds, stirring, then add the beans, cream cheese and mustard and season with salt and pepper to taste. Reduce the flame and cook everything for 2 minutes, stirring constantly, until the mixture is hot.

While the bean and bacon mixture is cooking, place the bread slices under the grill. Spread the bean and bacon mixture on the toast. Quickly mix the salad and serve.


Buckwheat pudding

You will get a delicious dessert with the following ingredients: 250 ml of water or vegetable milk, 4 tablespoons of buckwheat powder, 1 tablespoon of cocoa, 1 tablespoon of honey (or coconut sugar for vegans), 1/2 teaspoon of cinnamon, 1 tablespoon of coconut oil, cocoa beans, coconut flakes, goji berries and green buckwheat (for garnish).

Bring water or milk to a boil. After it has boiled, turn the heat down slowly and add the buckwheat powder lightly, stirring with a whisk so that no lumps form, keep on the fire for 3 minutes, stirring constantly. Remove the pan from the heat, add the coconut oil, cocoa and sweetener (if using honey, let the composition cool a bit).

Add the pudding to a bowl and garnish with goji berries, cocoa beans, coconut flakes and green buckwheat.


Rubbed beans

  • 500 gr beans
  • 5 cloves garlic
  • 1 carrot
  • 1 patrol
  • 2 was dafin
  • 3 onions
  • oil
  • salt
  • paprika

The beans are picked, washed and left to soak in cold water overnight. Boil the beans with the carrot, parsley, an onion, bay leaves, 3 cloves of whole garlic and salt. Let it boil for about 40 minutes. After boiling, remove the vegetables from the pot, and strain the beans without throwing the water in which it boiled. We crush the beans. Add a little more juice over the crushed beans to thin the composition. The crushed beans are poured into a sieve and with the help of a wooden spoon we rub it so that the leaves remain in the sieve, and the core drains into the bowl under the sieve.

Two finely chopped onions and fry in 100 ml of oil, add a tablespoon of paprika, mix well and place over the rubbed beans. Stir, and if the beans are too thick, you can add a little of the juice in which the beans were boiled. It matches the salt. Two cloves of crushed garlic can be added over the beans and let it boil.

It is served either as a fasting dish with toast and pickles, or as a sweet dish with smoked sausages.


Rubbed beans

  • 500 gr beans
  • 5 cloves garlic
  • 1 carrot
  • 1 patrol
  • 2 was dafin
  • 3 onions
  • oil
  • salt
  • paprika

The beans are picked, washed and left to soak in cold water overnight. Boil the beans with the carrot, parsley, an onion, bay leaves, 3 cloves of whole garlic and salt. Let it boil for about 40 minutes. After boiling, remove the vegetables from the pot, and strain the beans without throwing the water in which it boiled. We crush the beans. Add a little more juice over the crushed beans to thin the composition. The crushed beans are poured into a sieve and with the help of a wooden spoon we rub it so that the leaves remain in the sieve, and the core drains into the bowl under the sieve.

Two finely chopped onions and fry in 100 ml of oil, add a tablespoon of paprika, mix well and place over the rubbed beans. Stir, and if the beans are too thick, you can add a little of the juice in which the beans were boiled. It matches the salt. Two cloves of crushed garlic can be added over the beans and let it boil.

It is served either as a fasting dish with toast and pickles, or as a sweet dish with smoked sausages.