Traditional recipes

Dry bean stew

Dry bean stew

The beans are soaked for a few hours in cold water, put to boil. Change the water after the first boil, fill it again with another boiled water and boil until it is completely soaked. During boiling, change the water a few more times.

Finely chop the onion and simmer a little in the olive oil. Peel a squash, grate it and chop it finely.

Quench with the juice in which the beans were boiled, add the beans. Match the taste of salt and pepper. Add the bay leaf.

Bring to a boil and serve hot with polenta, sprinkled with chopped greens.

It can be served as a garnish for fried sausages or scrambled eggs.

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Low Bean Baking. Post Recipe

Too much meat and too much pork in my kitchen! So, today I took a break and let myself be carried away by the longing for beans, a bean stew shyly baked in the oven and eaten with a heart of sauerkraut rolled in paprika and cared for with homemade broth. I fought hard to keep from fasting, drawing my heart to a hot mutton. I rejected the temptation and remained fasting, but I supplemented with 2-3 crayfish baked on the flame, cysts, which give the patina a patina of old but gold

Ingredients for the bean stew with sausages

Cooking time: 1 hour 30 mins

  • -1 kg of beans
  • -1 kg of smoked sausages or other smoked meat
  • -250 ml of tomato juice
  • -1 tablespoon tomato or pepper paste
  • -1 bell peppers
  • -1 small carrot
  • -100 g celery root
  • -400 g onion
  • -3-4 tablespoons oil
  • -1 teaspoon of salt
  • -1 pepper knife tip
  • -thyme
  • -dill and green parsley
  • -1 bay leaf

Ingredients for the bean stew with sausages

Cooking time: 1 hour 30 mins

  • -1 kg of beans
  • -1 kg of smoked sausages or other smoked meat
  • -250 ml of tomato juice
  • -1 tablespoon tomato or pepper paste
  • -1 bell peppers
  • -1 small carrot
  • -100 g celery root
  • -400 g onion
  • -3-4 tablespoons oil
  • -1 teaspoon of salt
  • -1 pepper knife tip
  • -thyme
  • -dill and green parsley
  • -1 bay leaf

Baked beans. Beans. Ihnie bean recipe with c & acircrnați

Bean stew recipe. If you still don't fast, and you want a traditional bean stew, like at home, with c & acircrnaţi or ciolan, we have prepared a super simple and tasty recipe. To prepare the best stew in the whole city you need 500 grams of cauliflower (I use semi-smoked, it seems to me that I give that smoky taste to the food, & icircnsa you have total freedom, & icircn depending on preferences), a kilogram of beans, two peppers, two carrots, a few bay leaves, a tablespoon of flour, a bunch of green parsley, 250 grams of broth, salt, pepper and thyme & icircn depending on taste (I put full, to be).

Bean meal, per minute

Everyone rushes, running from home to work and back, shopping in the markets or in the market, between two tram or subway stations. Walking, on a walk, without a specific goal, is practiced less and less often. On a walk in the open air, in the evening, we don't even remember when we were last. Good luck with the night of museums, if we go out again, to make our souls happy. Music, theater or film performances during the week have disappeared from the calendar of many. Our children gather in front of the block, at a password, remembering the last time they and their parents and / or grandparents went to the green grass. Holidays / vacations are getting shorter and more fragmented, during the holidays or a week in the mountains / at sea.

We want it, we don't want it, we have to eat more. Too often we use fried meat, less often grilled or steamed, with some vegetables put together. Recipes with boiled meat for soups / soups or in the oven are less often approached. In the end, when it may be a bit late, we find out from our children that they don't like werewolf soup, that they don't know the taste of pea food or nettle food. Too rarely do we get to prepare sweets at home.

We prefer quick recipes, but we don't always choose the most nutritious or healthy ones. We look around the pantry and choose from the pile something that can be eaten, but without adding anything extra.

We can always find the necessary time to prepare something tasty, nutritious, healthy but also quick to prepare. Everything is to be organized, the pantry and the refrigerator to be well garnished at all times. Why not give free rein to our culinary imagination?

Ingredients needed in the recipe: beans (boxes bought from the market, with ready-cooked beans), dried onions and green onions, dried garlic and green garlic, bell peppers, tomatoes, parsley and green dill, coarse salt, sunflower oil, peppercorns, leaves bay.

Alternatives to the ingredients used! You can use baked peppers put in the freezer in autumn, bell peppers and tomatoes put in the autumn in the freezer, tomato juice made in autumn (at home), cans of tomatoes in broth (bought from the market).

How do we serve the preparation? The preparation can be served as such (it can be a fasting dish) or as a garnish for already prepared meat (boiled chicken leg, for soup or stewed beef steak, baked pork chop) or pork for the winter, taken out of the jar and heated in a pan, in the lard in which they were kept.

In a saucepan, fry in sunflower oil & # 8211 1 dried onion and 2 cloves of green onion, finely chopped, 2 cloves of dried garlic and a clove of finely chopped green garlic, 1 bell pepper cut into thin pieces.

Add coarse salt and mix with a wooden spoon until the onion is soft, without browning.

Little culinary secret! Do not add water, they will leave enough liquid tomatoes and other vegetables used in the recipe.

Remove the beans from the box and wash in a few jets of cold water to remove the liquid in which it was boiled. The beans put in weak brine, in metal boxes, were boiled in pots, steamed.

The washed beans are put in a pan over the hardened vegetables and mixed for homogenization with a wooden spoon.

The beans do not need to be cooked extra. When the beans have warmed up, add the tomatoes cut into thin slices.

Add coarse salt to taste, peppercorns and bay leaves.

The composition is mixed with a wooden spoon, to homogenize and to form the food sauce.

In the pan, when the tomato sauce has already formed, add the chicken pulp, ready to boil, to heat and mix the flavors.

Sprinkle with finely chopped parsley and green dill.

The dish is served hot with a seasonal salad (lettuce, fresh cabbage, tomatoes, cucumbers, bell peppers, onions and green garlic, parsley and larch, coarse salt, olive oil, apple cider vinegar and honey / balsamic vinegar / juice). Lemon).

A box of cold, cold beer or a box of black beer, at room temperature, will make a special dinner.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Writing the recipe took me longer than preparing it and even serving the meal. Dare to invent recipes and / or innovate on the recipes of the most experienced. Give up some words that are incomprehensible to me & # 8211 I don & # 8211; t know how to cook. In my mind there are only words like & # 8211 I don't want to cook. And don't forget the old ancestral saying & # 8211 need to teach you.

Necessary bean stew recipe:

  • 500 gr. beans
  • 3 onions
  • 1 carrot
  • 5-6 cloves of garlic
  • 1 cup homemade broth or 3-4 tablespoons of pasta or 4-5 well-ripened and juicy tomatoes
  • ground pepper, a tablespoon of paprika, 2 bay leaves, a teaspoon of dried thyme, a teaspoon of sugar, large salt, oil for frying

Baked beans

1. Clean the beans, wash them, put them in a bowl of cold water and let them soak overnight. Rinse with cold water and bring to a boil in a bowl of water, which should exceed the level of beans with 2-3 fingers.

2. Boil covered, over medium heat, for about an hour. Whoever wants can change the water again after the first boils. Add the carrots, large onions and celery, all cut into quarters and continue to boil until all the beans are well softened.

3. Separately, in a saucepan with a thicker bottom, fry the small, finely chopped onion in oil. Add a pinch of salt, then quench with half a glass of bean soup and simmer until soft. Add the boiled beans, peppercorns, bay leaf and tomato paste dissolved in half a cup of bean soup. Boil over low heat until the sauce is reduced and season to taste with salt, pepper and greens.

Baked beans

If there is a food that is always required, what can I do if it is a holiday or not, this is the bean stew. It has always been requested in family meals, especially with ciolan or sausages. My mother used to prepare it simply for the most hours in the day and we eat it with pickles and fresh homemade bread. It's a treat!

Bean stew is a traditional food that is very easy to prepare and in whose composition do not forget the bay leaves. I give it a taste and an extraordinary weapon.

You can prepare it as I wrote in the simple version or with ciolan. If you prepare it with a whisk, boil the meat and then boil the beans in the water in which the meat was boiled, it will have a very good taste! But let's see the recipe:

Baked beans

  • approx. 700 gr dried beans
  • 1 small carrot (optional)
  • 2 onions
  • 2-3 cloves of garlic
  • 1 tablespoon paprika or pepper paste
  • 2 bay leaves
  • 250 ml broth or mashed tomatoes
  • salt, pepper, thyme, basil
  • oil

Let the beans soak in cold water overnight, strain and boil in another cold water and after 2-3 boils change the water. Add the bay leaves, carrots, salt, and simmer (if the water drops, top up with warm water).

After it is cooked, strain the beans.

As I wrote if you do it with ciolan, first boil the ciolan, then in the water in which the meat was boiled, boil the beans.

Finely chop the onion and garlic, cut the carrot into pieces (you can throw it away, but I'm sorry so I use it). Cook the onion with the garlic until it becomes glassy then add the carrot, pepper paste or paprika. Stir a little more and add the broth or mashed tomatoes. If you want the sauce to come out thicker, you can also add a tablespoon of flour.

Mix well and add the beans then bring to a boil.

Add a little thyme and dried basil.

It is usually served with fried sausages or smoked pork chops and pickles.

The bone is deboned and cut into pieces and then served with beans or fried a little before.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Baked beans

Bean stew it can be done without the afferent ciolan, for the fasting variant.


500 gr dried beans
1 smoked ciolan (mine was ciolan with bone of about 1 kg)
2 large onions
2 cloves garlic
250 ml broth
1 tablespoon white flour tip
2 was dafin
1 teaspoon grated dried thyme
1/2 teaspoon pepper (1 teaspoon for a spicy snack)
1 teaspoon vegeta de casa
2 teaspoons grated paprika
2 teaspoons salt
2 teaspoons sweet pepper paste
2 tablespoons oil
a few strands of parsley

For ciolanВ (optional)

4 tablespoons oil
1 teaspoon sweet paprika
1 teaspoon pepper
1/2 teaspoon salt

Servings:В 5-6


  1. The beans soften overnight.
  2. We boil in one pot the beans with water, in another pot the jug with enough water to cover it and in the third pot a lot of water to keep it hot for the next step.
  3. After 30 minutes of cooking, drain the water from the beans. Move the bean in the pot with beans and pour hot water from the pot with the reserve water (third pot), enough to completely cover the bean and the bean. Boil for about 1 hour and a half on low heat. Then we start to check the beans for about 15 minutes, until we see that it is almost cooked (about 98% B).
  4. We take out the ciolan and keep it warm.
  5. Strain the water beans, but retain all the water in which it boiled and keep it on the fire to keep it hot for the next step.
  6. In a deep frying pan, heat the finely chopped onion in the hot oil. When it is soft, add the crushed garlic. Mix quickly and immediately add flour, mix to absorb completely in oil and quench with 2 tablespoons of hot water (the one on beans and ciolan) and broth (tomato juice). Add all the spices and mix well. This is the rantas.
  7. Add the drained beans over the rantas and 2 more cups of hot water in which it boiled (the water must pass with 2 fingers over the beans). We continue to boil the stew, still over medium heat, for another half an hour, until the sauce on it decreases.
    * if after half an hour of cooking the beans are not cooked, there is no problem, add a little more hot water (the one in which the beans were boiled) and let it boil until it's ok
  8. Add the finely chopped parsley.
  9. We cut the stalk into slices.
  10. To serve: we put yeast in the plates, we place a piece of ciolan on top. In order for the ciolan to have a more beautiful "face", we heat about 4 tablespoons of oil in which we add 1 teaspoon of paprika, 1 teaspoon of pepper and 1/2 teaspoon of salt. Mix well. Grease the slices of ciolan with this mixture just before serving.