Traditional recipes

Low beans with smoked ciolan

Low beans with smoked ciolan


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the night before, soak the beans in cold water. this will boil them faster.

  • 2 cups white beans
  • 1 smoked pork chop
  • 2 large onions
  • 1 parsley root
  • 2 tablespoons of vegetables from the jar
  • 2 tablespoons broth
  • a few strands of green parsley
  • a few strands of green tarragon
  • salt pepper

Servings: 4

Preparation time: over 120 minutes

RECIPE PREPARATION Low beans with smoked ciolan:

In a pot put the beans to boil and in another the ciolanul. The water from the beans is thrown twice, and the third time the juice from the ciolan and the onion and the finely chopped parsley are added. It is kept on the stove over low heat. until the meat begins to fall off the bone and the beans have boiled completely. Remove the stalk, debone, cut into pieces and add back to the pot. min after low heat to reduce. After turning off the heat, add chopped parsley, salt and pepper to taste and a tablespoon of vinegar. That's all...

Tips sites

1

The secret of a tasty bean is long cooking over low heat and covered. It goes best with green onions and sour cabbage salad.


Low smoked beans

Nothing compares to a low smoked beans and a blid full of assorted pickles not to be missed are the watermelon (watermelon) and the parguite eggplants !!

Low Smoked Beans-Ingredients

350 g dried beans
a carrot
an onion
a parsnip
1 lg tomato paste
salt
pepper
a bunch of parsley and dill
500 gr smoked ribs

Low smoked beans-Preparation

Choose the beans and wash them well in several waters. Boil in cold water.
Bring to a boil and drain the water. Fill with hot water and continue cooking.
Add finely chopped onion, carrot and grated parsnip through the apple grater and simmer.
When the beans have boiled about half, add the smoked ribs fried in a little oil.
Continue to boil until the beans are cooked and the meat comes off the bone easily.
Add the tomato paste, season with salt and pepper and bring to a boil for 2-3 more minutes.
Turn off the heat and sprinkle with parsley and chopped green dill.
It must be served with pickles !!


Low beans with smoked pork chop and baked peppers

The beans are washed and boiled in a saucepan with water. After boiling for a few minutes, remove from the heat and cover with a lid. Leave to soak overnight.

The next day, rinse the beans with water and put them in a pan together with the smoked ciolan, which is rinsed with water beforehand. Add the onions (peeled and washed), carrots (peeled and washed), parsnips (peeled and washed), celery pieces (peeled and washed), peppers (peeled and stalked and washed) , a bay leaf, a few black peppercorns, a teaspoon of salt and enough water to cover the stalk. Bring to the boil until the ciolan and beans are well cooked, and the juice in the pan is low. During boiling, it can be supplemented with water if necessary.

After cooking, remove the vegetables from the pan and discard. Add the tomatoes prepared for winter, the sliced ​​baked pepper (which is washed in more water if it is too salty), a little dried thyme and a little dried marjoram and cook for about 10 minutes. In the end, it matches the salt.


Low beans with smoked pork chop and baked peppers

The beans are washed and boiled in a saucepan with water. After boiling for a few minutes, remove from the heat and cover with a lid. Leave to soak overnight.

The next day, rinse the beans with water and put them in a pan together with the smoked ciolan, which is rinsed with water beforehand. Add the onions (peeled and washed), carrots (peeled and washed), parsnips (peeled and washed), celery pieces (peeled and washed), peppers (peeled and stalked and washed) , a bay leaf, a few black peppercorns, a teaspoon of salt and enough water to cover the stalk. Bring to the boil until the ciolan and beans are well cooked, and the juice in the pan is low. During boiling, it can be supplemented with water if necessary.

After cooking, remove the vegetables from the pan and discard. Add the tomatoes prepared for winter, the sliced ​​baked pepper (which is washed in more water if it is too salty), a little dried thyme and a little dried marjoram and cook for about 10 minutes. In the end, it matches the salt.


Bean Soup with Smoked Ciolan Recipe

After a fixed break of 1 month, it's time for the first recipe of 2011. I will not go on to tell you what and how, before wishing you a year 2011 full of fulfilled wishes, health, with people dear to your soul. Happy Birthday.

And now I present you a bean soup with smoked ciolan that can't help but please everyone. If we add next to a red onion, a hearty lunch is ready to start!

Bean Soup with Smoked Ciolan Recipe

Ingredient:

  • 500 g dried white beans
  • 1 smoked pork chop
  • 2 onions
  • 3 carrots
  • 1 large celery (or 2 smaller ones)
  • 1 bell pepper
  • 2 parsnips
  • 1 tablespoon hot pepper
  • 4 tablespoons broth
  • black peppercorns
  • thyme
  • parsley
  • 2-3 tablespoons of vinegar for sour soup

The night before, we choose the beans, wash them and soak them in water. We leave it like this until the next day, when we start preparing the soup.

When we are ready to work, in a large pot we put water to boil, cut the meat from the ciolan and put it to boil, together with the bone for about 1 hour. In a tea-making device, an oval stainless steel capsule, put 4-5 peppercorns together with a few sprigs of thyme, squeeze well and let it boil in the pot together with the meat, add to the boil and salt.

After an hour, add the beans to the boil.

Let the beans boil together with the ciolan, one hour until the beans are almost cooked, during which time we chop the vegetables for the soup.

Add the chopped vegetables together with a spoonful of hot paprika to boil. When the vegetables are cooked, remove the ciolan and the meat from the pot and cut it into thin strips.

Add the broth and meat to our soup and let it cook for another 10 minutes. Sour with vinegar and season with salt and pepper and you're done.

Good appetite at bean soup with smoked ciolan!

Equally tasty are:

7 comments for
Bean Soup with Smoked Ciolan Recipe

Comment by Lipo on January 17, 2011 at 08:43

You should know that I have already left for Bucharest

Comment by cineva93 on January 18, 2011 at 15:02

do beans like beans & # 8230 yes & # 8217 ciolanu and onions are insane to drink red wine or white wine? or a German stone brandy?

Comment by Larisa on January 21, 2011 at 22:57

Red onions are really good! But good bad
Before the meal goes, a glass of brandy like in Piatra Neamt

Comment by Larisa on January 21, 2011 at 23:03

You know I'm waiting for you, so I cooked the beans with smoked ciolan but I'll make another portion for you & # 8230 just tell me when you arrive: - *

Comment by Ciuciu on February 6, 2011 at 10:40

I use a faster recipe, with the help of ready-cooked canned beans. It only takes time to boil the ciolan. It's crazy I don't know why to start. I still think I'm trying something new for myself. Congratulations to the creator of this site, it is very well developed, contains simple, delicious and explicit recipes so that cooking becomes a pleasure for the whole family. The pictures are very beautiful .. I wonder if I can make a wallpaper to salivate all day ..

Comment by cristina on September 25, 2011 at 21:39

very very very good, no words, bravo

Comment by ADRIAN on December 10, 2011 at 19:55

very good recipe I tried and I very delicious tried it GOOD LUCK.


Smoked bean meal (with bone)

The recipe for smoked bean meal is one traditional, specific to this time of year and especially December. I think that every Romanian knows that, at least since December 1st beans with smoked ciolan it becomes a national symbol and is present in almost all the menus of that day.

I can't say I'm among those who cook smoked beans of December 1 because we, at home, during Christmas fasting try not to include meat, milk or eggs in the menu, in other words we cook fasting recipes (vegan).

So when I saw it the Selgros smoked ciolan I thought we could do a smoked bean meal and on another day of the year, not necessarily on December 1, and I bought a smoked shank with bone, one of which I will cook when I get home.

It's not hard to do, it's just that this food is not among the fast food category, although I have a faster version on the blog, made with some meat from a smoked stew that I found to buy so boneless.

Eating beans, like any respectable bean dish, takes a while until it's ready and, as you can't just prepare it for one or two people, you'll end up with too much food. But this is not a disadvantage but a very good thing!

What can you do with it? Well, either you have food for several days and you only eat beans with ciolan for a few days, which I would not recommend, or a chicken to keep in the freezer. We opted for this practical method and in this way we benefited from another portion of beans with ciolan and in a few weeks, on a day when we did not have time to prepare something for lunch.

I will immediately write exactly how to prepare bean food when you have a whole shank, with bone available, but I would just like to highlight some things that are actually recommendations to make the food as tasty as possible.

First of all you have to keep in mind that beans must be soaked 24 hours before. Required! Do not skip this stage because otherwise you will have problems with its digestion. You can boil the smoked ham with bone in any kind of pot, but if you want to save time, I would recommend using a pressure cooker (see more recommended models here).

This way the ciolan will be boiled in 40 minutes and the smoked bean meal will be ready in time for lunch. Obviously, if you start in the morning, get ready.


"The soul is the secret of a successful recipe"

The preparations for December 1st were in full swing on Valea Gurghiului in Mureș County, where, as every year, there was no shortage of smoked beans.

Today we prepare beans with smoked ciolan, prepared in the spoon cauldron outside with firewood, to burn well.

I make the fire, I put some fir wood for the first time to light, small chips.

First we fry the onion with some carrots and capsicum, then we add spices, we add the beans and the ciolan and the water to boil. Romania's National Day is celebrated in our country as well as in other parts of the country with the traditional ciolan beans that we have prepared as we know best, according to the recipes inherited from our ancestors and mothers.", Say the locals.

The original recipe for beans with ciolan was created by army kitchens.

The soul is the secret of a successful recipe", They say.

And at a restaurant in northern Moldova, the tradition is respected.

"We prepare the ciolan for the beans. We wash the ciolan well and put it with different spices. Bay leaves, pepper, a little paprika ”, explains the chef here the way he cooks the traditional meal.

Although the restaurants are closed, the stop kitchen is still open and they work on a continuous fire for home orders. A portion of string beans with assorted pickles and polenta costs only 25 lei.

Do you have images or information that could become news? Send us a message at 0744.882.200 on Whatsapp or Signal


Low beans with oven-smoked ciolan

We boil the ciolan separately for about 1 hour.

In the Romanian bowl we put the beans, finely chopped onion, sliced ​​carrot and sliced ​​green onion leaves. Stir, put 1 pinch of the juice in which he boiled the ciolan, the spices and put the ciolan on top. Cover with the lid of the Roman pot and put in the preheated oven for about 1 hour.

Carefully remove from the oven, remove the ciolan, put the diced tomatoes, add more juice from the ciolan if needed, mix, put the ciolan back on top, cover and put back in the oven for another 1 hour.

Mix the flour with the ciolan juice, thin it and put it on top of the beans, season to taste and put back in the oven, without a lid, for about 15 minutes.


Beans with smoked ciolan

Beans with smoked ciolan, the traditional, peasant, filling recipe, with natural ingredients, cheap and handy. How to prepare bean meal with smoked ciolan.

It can be said about beans with smoked ciolan that it is one of those dishes that we can easily imagine being served in an authentic, peasant household. The ingredients were and still are cheap and can be found in any household that is somewhat eastern. In addition, it is a very filling and tasty recipe.

As I told at the recipe for iahnie, beans can be problematic in cooking but everything becomes easier if we take into account a few simple rules:

  • soak it for at least a few hours before you start preparing it.
  • Let's add enough water so that there is enough liquid for the beans to absorb. In the absence of liquid, the grains cannot be softened enough and will not boil properly, even if we boil them in a pressure cooker. So make sure you put enough water in both soaking and boiling.
  • to be scalded in two waters before actually letting it boil.

For this preparation, it is recommended to use beans with small beans that boil easier and do not crumble but it is not really an essential condition. After all, we use what we have at hand.

The recipe below belongs to the master chef Horia Vârlan, with small non-essential changes, rather a reconciliation with the tastes of our family.


Method of preparation

The beans are chosen and soaked in the evening, the next day they will be boiled at the right heat if they are fresh in a maximum of 45-60 minutes, the food is ready, the water is changed 2-3 times, along with the beans clean and boil a potato, you can add 1-2 hot peppers if you like it spicier, salt and add a little thyme.

Separately, cut the onion, grate the carrots on a fine grater, crush the garlic, cook the vegetables until golden, next to the vegetables we can put the ciolan after we take it out of the boil, about 5-7 minutes, add a little thyme and hot paprika (to taste)

The pre-cooked ciolan will have to be boiled a little separately in another bowl and when we notice that it is boiled enough for about 10-15 minutes, it can be taken out and left to wait for a while, after which it will be placed next to the vegetables in the pan. catch their taste and vegetables the smoky taste.

Ciolanul is good to portion from the beginning in 2-4 smaller pieces to be easy to handle, to eat and not to be in a very large amount on the plate, the excesses are harmful and beans are a heavy food anyway.

Remove the ciolan and the vegetables after they have hardened and add them to the pot where the beans are boiling, try the food to see if you still need it, salt or spices. When it is almost ready, the beans will be moved to another bowl and will be baked for about 15 minutes, then tomato paste will be added.


Smoked bean meal (with bone)

The recipe for smoked bean meal is one traditional, specific to this time of year and especially December. I think that every Romanian knows that, at least on December 1st beans with smoked ciolan it becomes a national symbol and is present in almost all the menus of that day.

I can't say I'm among those who cook smoked beans December 1 because we, at home, during Christmas fasting try not to include meat, milk or eggs in the menu, in other words we cook fasting recipes (vegan).

So when I saw it the Selgros smoked ciolan I thought we could do a smoked bean meal and on another day of the year, not necessarily on December 1, and I bought a smoked shank with bone, one of which I will cook when I get home.

It's not hard to do, it's just that this food is not among the fast food category, although I have a faster version on the blog, made with some meat from a smoked stew that I found to buy so boneless.

Eating beans, like any respectable bean dish, takes a while until it's ready and, as you can't just prepare it for one or two people, you'll end up with too much food. But this is not a disadvantage but a very good thing!

What can you do with it? Well, either you have food for several days and you only eat beans with ciolan for a few days, which I would not recommend, or a chicken to keep in the freezer. We opted for this practical method and in this way we benefited from another portion of beans with ciolan and in a few weeks, on a day when we did not have time to prepare something for lunch.

I will immediately write exactly how to prepare bean food when you have a whole shank, with bone available, but I would just like to highlight some things that are actually recommendations to make the food as tasty as possible.

First of all you have to keep in mind that beans must be soaked 24 hours before. Required! Do not skip this stage because otherwise you will have problems with its digestion. You can boil the smoked ham with bone in any kind of pot, but if you want to save time, I would recommend using a pressure cooker (see more recommended models here).

This way the ciolan will be boiled in 40 minutes and the smoked bean meal will be ready in time for lunch. Obviously, if you start in the morning, get ready.



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