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Bean bag

Bean bag

cleaned, washed beans, put it in the evening in a bowl with water;

in the morning I boil it in hot water and leave it on low heat with a lid until the beans start to crack;

I just now drain the beans and wash it in a lot of cold water, then boil it again in hot water;

when it starts to boil, add the finely chopped onion and pepper and the grated roots;

also with a lid on low heat, let it boil;

when everything is already cooked, I add the tomatoes that I hardened in oil, after a few boils, the borscht that I boiled in another bowl.

match the taste, add finely chopped greens and thyme sprigs;

it is served preferably cold with green onions or leeks


Ingredients for Asian Bean Borscht:

  • 100 gr black bean seeds
  • 150 gr smoked pork
  • 1 l of water
  • 1 small chopped onion
  • 1 grated carrot
  • Freshly chopped parsley
  • Salt pepper
  • borsch

Method of preparation:

  1. Bring water to a boil in a pot. When it is close to boiling, add the meat and let the water continue to boil. It is important that, as the meat boils, it foams constantly.
  2. Add the black beans and let them boil in water for 2 minutes. Over time, it is good to reduce the heat gradually, but so that the beans are cooked until you have reduced the heat to low.
  3. Add the vegetables and continue to leave the soup on the fire until the water is reduced by half. In a bowl, make a flour rantas with a little water and oil, which you can add to the soup with the borscht. There is no specific amount of borscht that you need to put in your soup. It is important to adjust the taste according to your preferences.
  4. When all the ingredients have been added, let the borsch boil for another 2 hours, so that the grains are penetrated very well, adding water as it decreases. Season with salt and pepper, and at the end, sprinkle with freshly chopped parsley to give it a special flavor.

The bean bag can be served both hot and cold, and if the outside temperatures are higher than you would like, a borsch from grains of beans black is exactly what you need to cool down. If you are not a whimsical person and enjoy a portion of bean bag with dried onions, it's even better.


Moldovan Bean Bean Bag

In the cold season any meal should be accompanied by a soup or a hot borscht. And as fasting is almost, I thought of preparing a bag very appreciated by my family. The beans are chosen from impurities, washed in several waters and put to swell for at least 4 hours (I left it in the evening until the next day).

Then the beans are boiled in a pot of cold water. Allow to boil for a few minutes and then change the water. Then we repeat the operation once more. When the beans are half cooked, add the cleaned, washed and cut vegetables into thin strips or cubes, as desired, and two finely chopped onions.

Meanwhile, cut the remaining two onions into small pieces and fry in a pan with a little oil. When it becomes glassy, ​​add the tomato paste. The borscht is boiled beforehand separately and frothed. when the beans and vegetables are cooked, add the borscht according to taste (increase according to preference), add the larch and thyme and let it boil a few more times.

At the end add the hardened onions and salt to taste. I wish you good appetite.


Bean bean

If the bean soup thickens with dies (cabbage juice for non-Transylvanians), bean borsch obviously increases with borsch. It is made quickly (if you use ready-cooked beans), it can be eaten on an empty stomach, either in spring, summer, autumn or winter, or hot or warm, or even cold.

What do you need?

  • 2 cans of white beans (about 400 g each)
  • 2 carrots
  • 2 parsley
  • 100 - 150 g bell peppers cut into small cubes (possibly even taken out of the freezer)
  • 2 - 2.5 L of water
  • 1 red onion and one or two more to serve
  • 1 small box (80 g) of tomato paste (with 24 - 28% dry matter)
  • 0.5 L of a little borscht (the one from Olympia seems very suitable - if you are not a craftsman and prepare your own borscht at home)
  • 1 - 2 sprigs of green thyme or, if you do not have, 1 & # 8211 2 teaspoons of dried thyme
  • Salt, pepper - to taste.

How do you proceed?

Peel a squash, grate it and cut it into rounds or semi-rounds. Throw them in a pot of 4 - 5 L.

Add the diced bell pepper and a finely chopped red onion to the pot. Fill the pot covered with a lid with water and bring to a boil over medium heat. Since the water starts to boil, the vegetables boil for about 25-30 minutes (you can check by tasting them if you don't take my word for it.

Over the boiling juice, add the contents of the canned beans, including the juice. You don't have to rinse or drain the beans, the canning liquid is just salt water.

Bring to a boil again, add the tomato paste, then the borscht, bring to a boil and season with salt and pepper. Balance the taste according to your preferences.

Add the thyme and leave the pot on the fire for another 5 minutes. If you use dried thyme and do not want it to spread everywhere, put it in a tea bag, tie it with string, and at the end, after it has done its job and released its flavors, you can fish it from the pot and throw.

Along with this borscht, I recommend, in the good popular tradition, a red onion with salt and a cauliflower brandy ash, pulled twice.


Smoked bean bag

ingredients
500g beans, 2 onions, 1 carrot, 1 celery, 1 bell pepper, 1 jar of tomato broth, 1 tablespoon pepper paste, 300g smoked, 4 tablespoons oil, 1 cup borscht (250ml), salt, 1 sprig of thyme, larch

Difficulty: Average | Time: 1h 45 min


Bean bean

If the bean soup thickens with dies (cabbage juice for non-Transylvanians), bean borsch obviously increases with borsch. It is made quickly (if you use ready-cooked beans), it can be eaten on an empty stomach, either in spring, summer, autumn or winter, or hot or warm, or even cold.

What do you need?

  • 2 cans of white beans (about 400 g each)
  • 2 carrots
  • 2 parsley
  • 100 - 150 g bell peppers cut into small cubes (possibly even taken out of the freezer)
  • 2 - 2.5 L of water
  • 1 red onion and one or two more to serve
  • 1 small box (80 g) of tomato paste (with 24 - 28% dry matter)
  • 0.5 L of a little borscht (the one from Olympia seems very suitable - if you are not a craftsman and prepare your own borscht at home)
  • 1 - 2 sprigs of green thyme or, if you do not have, 1 & # 8211 2 teaspoons of dried thyme
  • Salt, pepper - to taste.

How do you proceed?

Peel a squash, grate it and cut it into rounds or semi-rounds. Throw them in a pot of 4 - 5 L.

Add the diced bell pepper and a finely chopped red onion to the pot. Fill the pot covered with a lid with water and bring to a boil over medium heat. Since the water starts to boil, the vegetables boil for about 25-30 minutes (you can check by tasting them if you don't take my word for it.

Over the boiling juice, add the contents of the canned beans, including the juice. You don't have to rinse or drain the beans, the canning liquid is just salt water.

Bring to a boil again, add the tomato paste, then the borscht, bring to a boil and season with salt and pepper. Balance the taste according to your preferences.

Add the thyme and leave the pot on the fire for another 5 minutes. If you use dried thyme and do not want it to spread everywhere, put it in a tea bag, tie it with string, and at the end, after it has done its job and released its flavors, you can fish it from the pot and throw.

Along with this borscht, I recommend, in good popular tradition, a red onion with salt and a cauliflower brandy ash, pulled twice.


Moldovan Bean Bean Bag

In the cold season any meal should be accompanied by a soup or a hot borscht. And as fasting is almost, I thought of preparing a bag very appreciated by my family. The beans are chosen from impurities, washed in several waters and put to swell for at least 4 hours (I left it in the evening until the next day).

Then the beans are boiled in a pot of cold water. Allow to boil for a few minutes and then change the water. Then we repeat the operation once more. When the beans are half cooked, add the cleaned, washed and cut vegetables into thin strips or cubes, as preferred, and two finely chopped onions.

Meanwhile, cut the remaining two onions into small pieces and fry in a pan with a little oil. When it becomes glassy, ​​add the tomato paste. The borscht is boiled beforehand separately and frothed. when the beans and vegetables are cooked, add the borscht according to taste (increase according to preference), add the larch and thyme and let it boil for a few more minutes.

At the end, add the hardened onion and salt to taste. I wish you good appetite.


Ingredients for Asian Bean Borscht:

  • 100 g of black beans
  • 150 gr smoked pork
  • 1 l of water
  • 1 small chopped onion
  • 1 grated carrot
  • Freshly chopped parsley
  • Salt pepper
  • borsch

Method of preparation:

  1. Bring water to a boil in a pot. When it is close to boiling, add the meat and let the water continue to boil. It is important that, as the meat boils, it foams constantly.
  2. Add the black beans and let them boil in water for 2 minutes. Over time, it is good to reduce the heat gradually, but so that the beans are cooked until you have reduced the heat to low.
  3. Add the vegetables and continue to leave the soup on the fire until the water is reduced by half. In a bowl, make a flour rantas with a little water and oil, which you can add to the soup with the borscht. There is no specific amount of borscht that you need to put in your soup. It is important to adjust the taste according to your preferences.
  4. When all the ingredients have been added, let the borsch boil for another 2 hours, so that the grains are penetrated very well, adding water as it decreases. Season with salt and pepper, and at the end, sprinkle with freshly chopped parsley to give it a special flavor.

The bean bag can be served both hot and cold, and if the outside temperatures are higher than you would like, a borsch from grains of beans black is exactly what you need to cool down. If you are not a whimsical person and enjoy a portion of bean bag with dried onions, it's even better.


Bean bean with beets - recipe

If you have sour borscht at home, this recipe is very easy to make. If you don't have borscht, sour the juice with a little freshly squeezed lemon juice. Lemon will also prevent discoloration of beets, which have a very attractive shade of red. If you do not like beans, you can replace it with potatoes, cut into small pieces. Beetroot and potato borscht is another very popular and beloved traditional recipe.

Ingredients

• 300 g of beans
• 1 small red beet
• 1 red (or white) onion
• 1 carrot
• 500 ml of sour borscht
• optional: 1 parsley root + ¼ celery root
• vegetable from jar or fresh greens: parsley, larch, thyme
• salt
• 2-3 tablespoons of olive oil

Preparation

Like any other bean dish, bean borscht is prepared in the morning, because the beans must be dried and left to soak for 2-3 hours, then boiled in more water. Put the beans in a pot with cold water, salt and a little baking soda, and after boiling, change the water. Do this 3-4 times.

Then put the carrot (and parsley and celery root, if using), put on the grater with small teeth, or finely chopped, as preferred, and leave to boil. If you use canned vegetables, now put 1-2 tablespoons, or as much as you usually use for a borscht or a soup. Some people now add beets, others add it at the end, to make the borscht as red as possible.

Bean Bean with Beetroot

Shortly before the beans and vegetables are well cooked, add the boiled grated beets and oil. Leave until the beets are soft, and before the end, add the borscht. Sprinkle with finely chopped greens. Taste the salt and turn off the heat.

* 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 diseases or follow medication, 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.


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