White beans with smoked neck
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The white beans are washed and soaked in warm water overnight.
The next day boil beans in water with baking soda.
Boil for 15 minutes until it starts to boil.
Discard the water, rinse with warm water and continue to boil in another water [which is still warm].
Be careful to put all the hot water [not to harden the beans and leave the hard shell].
Boiling with baking soda softens the bean peel quickly and secondly the beans will be easier to digest.
Boil the beans until the skin is soft and the inside penetrates like a cream. Sarati usor.
If you want you can crush or mix the beans to get beaten beans.
Smoked pork neck is scalded with hot water.
Peel and slice the onion and garlic.
Slice the meat and place it in a tray.
Spread the onion and garlic over the meat. Add a cup of water. Pepper and bake the pan.
Check the baking and if necessary add a little more water.
Attention !!! Stop salting - the smoke is salty.
The smoked neck is ready when the slices are brown.
In the plate, serve the beans with reddish pieces of smoked nape, decorated with round hot peppers.
Don't forget pickles or a glass of die [sour cabbage juice].
Good appetite !!!!
Culinary art with Doina
1 hour 15 minutes
500 g smoked neck
1/2 red bell pepper
1.5 l household bags
3-4 tablespoons oil
1 link larch (dry)
sour cream for dressing
Method of preparation:
Peel the vegetables, cut the meat into small cubes. Cut the carrot and parsnip into thicker slices, the potatoes into larger pieces and chop the onion. Chop the bell pepper.
Put the vegetables and meat in a pot in oil in a pot, mixing with a wooden spoon. After 5 minutes add 3 liters of hot water and a little salt. Bring to a simmer, covered, for about 40 minutes.
Separately boil the borsch together with some of the chopped or dried larch. When it boils, add it to the soup pot and let it boil for a few more minutes. Straighten the taste of salt and pepper.
Put the sour cream in the soup, chopped greens, mix well, then add the hot borscht with pieces of meat. Sprinkle some greens on top.
If you don't want it with sour cream, you can season it with egg yolk, lemon juice, pickle juice, cabbage juice or you can serve it as such, with hot peppers.
You made me want this appetizing steak! Many and sweet kisses dear Petronela!
I kiss you too dear Sanda. It's very simple and fast.
Very, very good. I love how you prepared it! Many kisses!
Thank you dear Nely, kisses and have a nice evening.
I want a small portion too. I'm crazy about the rabbit in the oven and I buy often. Kisses and a wonderful day.
Dear Daniela, I also like it in the oven because it comes out tender and does not dry out. then I made it even more without spices. I kiss you too and wish you a pleasant evening.
I haven't eaten since I don't know when rabbit, so I want to. Kisses!
They are found everywhere and I often buy them. I prepare it in many ways, but I left that for longer. natural.
Kisses and a pleasant evening.
Dear Petronela, this recipe reminds me of my childhood.
Thanks, let's just say my mother didn't really make a rabbit. only occasionally on holidays, and he did it with onion stew. But now I do it often. Many kisses.
Simple and you're right delicious, I kiss you.
I haven't made a rabbit in a long time!
I also noticed that it is rarely done in Romania, in fact I don't really see it on blogs. I kissed you.
Hi. I have some culinary recipe sites and I would like to know if I can take recipes from your blog, specifying in recipes the link to your blog.
Ok, but provided there is a link on my blog :)))
a very very tasty dish!
Thanks Alinutzica, kiss you.
How good it looks. I haven't eaten a rabbit in a long time. the last time I did it I didn't really like it and ... I think I kind of cut it. But I would try again with a farm. then I had wild. Many kisses
The wild rabbit should be left to marinate like game. instead, this farm is much more fragile and my opinion is that it is tastier. I won't tell you that until 2 years ago I had someone here who raised rabbits and brought them to me in 2 weeks. what a taste and tenderness it had.
I kiss you and have a nice evening.
I think it was a delight, I really like wine, red!
Honestly, I never put red wine, only white wine. but that's what I wanted to be lighter. I kiss you and have a nice evening.
Delicious papica! yes where did you find the bunny?
Simple, healthy and tasty recipes
Who can refuse a portion of beans with a delicious smoked and breaded ribs, next to some assorted pickles :)
Welcome to the table !!
3-4 tablespoons of tomato paste
Wash the beans well and put them on the fire to boil. It is good if you put them in cold water soaked in the evening. We change the water 2-3 times, then we boil it again together with the pork chop or ribs. Let it boil over medium heat until the beans boil. Meanwhile, clean and chop the onion, which we heat in a little oil. it is ready, add the tomato paste, leave it for another 1 minute and turn off the heat. Add the onion over the beans when it is ready. Season with pepper, salt, basil, thyme to taste and greens.
How to make the best beaten beans with garlic and onions:
To make it easier to boil, the beans are washed and soaked in the evening. The next day, boil the beans with less water for about 5 & # 8211 10 minutes, then drain the water and bring to a boil again. Repeat this procedure 2 & # 8211 3 times to get a gas-free bean that produces bloating.
When the beans are half cooked, add the onion, carrot, parsnip and finely chopped parsley root. If the liquid drops too much and the grains are still hard, add hot water.
Towards the end, add the red pepper paste or the tomato paste to get a pleasant color. When the beans are well cooked, drain the juice and keep it in a bowl.
Put the beans and vegetables together with the boiled ones in the blender, until you get a fine paste.
If you want, you can also add from the water in which they boiled, salt to taste and crushed or crushed garlic.
The beans can also be passed through the mashed potato press or through a mincer.
Put the beaten beans in bowls and serve with seasoned onions, which you place on top.
To get a garnish without fried onions, you can temper it in oil and a drop of water.
When it softens, add tomato juice in which you have spread a spoonful of tomato paste.
Leave for another 2 & # 8211 3 minutes on the fire, then put over the bean meal.
Serve this bean dish on fasting days and more, with sauerkraut salad, pickled or pickled cucumbers, red cabbage in vinegar or with donuts.
Note: & # 8211 As a tip, for peeled and good-tasting beaten beans, it's a good idea to use white beans with small beans.
& # 8211 One thing you should keep in mind is that beaten beans make you fat, even if it is prepared according to a traditional homemade recipe. Due to the high glycemic index it is not recommended for diabetics. So is the commercial one, which is instantly beaten.
Rubbed beans. Fasting food.
Tanti Mariana is the owner of the house where I live. We live in the same yard, in different buildings. Last night, Aunt Mariana came up with a full-eyed jug of rubbed beans, made in a combination of styles. That is, the beans were picked, left to soak overnight, boiled for an hour in one water and another hour in another water, with onion, thyme and garlic then put in a blender and turned into a paste with a little oil.
In Transylvania, in some areas (in the yard area where Aunt Mariana lives, of course), the beans rubbed with a & # 8222pârgălaș & # 8221 are added, that is, with a spoonful of large chopped onions, soaked over low heat, in oil. I think this bastard, though tasty, is dying, so I'm avoiding him. Instead, I put a drop of olive oil and some greens over the rubbed beans.
I'm sorry I wasn't present when this bean was made but I think (I hope) that the description helped you get an idea of how to proceed to get the results from the photos. You can also make this dish with canned beans. Put with it in the bowl, if you like, a pinch of salt and half a clove of crushed garlic.
And because I mentioned garlic, I tell you this: when I smell the garlic rubbed on freshly toasted bread, I am again four and a half years old, I am in my grandparents' house in Firiza and I receive breakfast: pita bread with garlic and butter pork, with hot tea or fresh milk. And it's ok.
Culinary art with Doina
Preparation time :
9-10 bell peppers
600 g smoked pork neck
150 g of rice
1-2 onions, 1-2 young carrots
1 link dill and parsley
300 ml broth, 50 ml ketchup
3 tablespoons flour, 1-2 teaspoons sugar
200 ml sour cream
salt, pepper, paprika, 2-3 bay leaves (optional 1 cube mushroom concentrate or a few mushrooms)
50 ml oil
Method of preparation : Remove the pepper stalks and shake the seeds well. Cut the neck into cubes.
Put 2 tablespoons of oil in a pan and fry the chopped onion without frying it, with a little water, ketchup or tomatoes, peeled and chopped, then add the rice, spices (sliced mushrooms) and let the juice drop. Put the chopped carrot in a blender, mix for 2-3 seconds, add the neck cubes and mix for another 10-12 seconds. Put the neck of the blender in a bowl, add the chopped greens, possibly the cube of concentrate and what you have hardened in the pan. Homogenize the composition.
Fill the peppers and then put them in a pan with hot oil, do not fry them too much, just fry them in oil and then turn them upside down to form a crust like a lid. They will clean the skin much easier.
Place the peppers on a bed of tomato slices, with enough water and broth to cover them and tomato slices on top. Add the bay leaves and simmer the peppers on low heat for about 30 minutes.
In the pan in which you fried the peppers, make the sauce: over the remaining juice add the broth, sugar, paprika, 2-3 tablespoons of flour dissolved in water or broth and mix everything well, but do not boil because you will add this sauce over the peppers. Bake again
20 minutes on low heat, to thicken the sauce and brown the peppers nicely.
Serve warm with sour cream and chopped greens. Good appetite.