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Beans with smoked ribs

Beans with smoked ribs

Like at my mother's house or not (as it was written on the spice envelope) I'm sure it's good, so at my house :))))

  • 400 g boiled beans.
  • 3-4 fresh cherry tomatoes (or 1 suitable tomato)
  • 1 half onion (a smaller onion).
  • a few pieces of ham.
  • 3-4 smoked ribs.
  • salt.
  • 1 tablespoon oil.
  • special spice for preparing beans (fuchs)

Servings: 1

Preparation time: less than 30 minutes

RECIPE PREPARATION Beans with smoked ribs:

Peel and finely chop the onion, wash and cut into quarters and the tomatoes, put a pan (a tuci) on the fire with oil, add the pieces of ham, onion and tomatoes a tablespoon of water and leave for a few minutes at hardened. Then add the beans and ribs, add a little water (half a glass), season with salt and add seasoning to taste. Cover with a lid and leave on the right heat for 10-15 minutes.

Serve with pickles, cucumbers in vinegar, etc. Good appetite!!


Ingredients for the recipe for bean soup with smoked fork bones, thyme and larch

  • 300 g beans
  • 800 g smoked fork bones (about 6 pieces)
  • 3 tablespoons oil
  • 2 carrots (one for boiling and one for soup)
  • 3 medium onions (two for boiling and one for soup)
  • 1 parsnip
  • 1 red
  • 1 red pepper caps
  • 1 link parsley
  • 1 link leustean
  • dried thyme
  • salt
  • borsch

How do we prepare bean soup with smoked fork, thyme and larch?

I chose the bean from the impurities, washed it, and put it in a pressure cooker to boil until the water color changed (I haven't put the lid on yet). I drained the water first, then I added hot water again over the beans and I added 1 carrot and 2 onions in the water to boil together.

I put the lid on the pot and let it simmer for 15 minutes, from the moment the pressure was put in the pot (it starts to whistle).
After 15 minutes, I turned off the stove and left the pot of beans until I could open it.
In a pot of tuci I put the oil and I added the bones to fry them a little on each side. I added the chopped onion, then the rest of the diced vegetables. I filled it with enough water to cover all the smoke and I put the lid to simmer.
After boiling the meat on the bones and vegetables, I added the pre-cooked beans in the pressure cooker. I boiled everything, added thyme, borscht and salt to taste. I let the borsch boil with the rest of the ingredients, then I turned off the stove, I put the freshly chopped parsley and larch and I covered everything with a lid.
I served a hot bowl, of course with red onions.
Note: if you want to open the pressure cooker lid faster, put the pot under running cold water for a few seconds until the pot is completely depressurized.

The average of the grades given by the jury for this recipe is 10.

Recipes with Gina Bradea & raquo Recipes & raquo Bean soup with smoked fork bones, thyme and larch


BEANS WITH CIOLAN AND SMOKED COSTITA

I missed a smoked bean and as if the smoked ciolan wasn't enough, I also bought 400 grams of smoked ribs which I think complete the wonderful taste of smoked meat combined with beans.

For starters I boiled the ribs in a separate bowl with 1 liter of water.

I cut the ciolan into cubes and fried it in a pan with a little olive oil.

When it was almost ready, I added the finely chopped onion and carrot and let them simmer for a very short time.

I unwrapped the canned beans from my favorite company - Bonduelle, drained the juice and added them lightly over the ciolan and the hardened vegetables. Over them I put the ribs that already seemed to come off the bone and almost all the juice in which I had boiled them. I left them on the fire for almost 5 minutes so that all the flavors blend in, I added 2 tablespoons of tomato paste and the 2 cloves of finely chopped garlic. After boiling a few more times, sprinkle a pinch of tarragon and a little ground pepper and turn off the heat.

It only lasted about half an hour and I got 4 servings of delicious beans with ciolan and smoked ribs that will be enjoyed with the wonderful pickled donuts.


How to make a Transylvanian recipe for beans with smoked beans, ribs or sausages?

How to boil dried beans for smoked soup?

I keep the beans soaked for 12 hours in cold water, changing the water on it twice.

I boil it in clean water (sometimes I put a teaspoon of baking soda that softens the cellulose in the peel) and after the first boils (5 minutes) I throw this water and change it with another clean one. I repeat this operation once again and that's it. Let the beans boil until it is done in three quarters, not completely. It will also boil in the aromatic juice of the ciolan.

This step can be prepared from the previous day - boil the beans, drain and leave to cool. It can be refrigerated until the next day. I explained at length at bean recipe with ciolan how to proceed.

Because sometimes I don't have time for all these stages, I use canned beans. This thing shortens my cooking time and does not affect my final preparation too much. I usually choose canned with natural white beans.

How to boil smoke for bean soup?

Of course, smoking smokes first because it has long cooking times. Vegetables and vegetables come later. Exception: if you use smoked sausages, they can be put together with vegetables - see the explanations below.

I use raw-dried smoked ciolan (not preferred). I buy it from a local butcher in Arad, of the Tal family (from Bujac). It's phenomenally good! It has a natural smoke aroma and is not artificially colored (as often happens in store stalls).

I chose a ciolan of approx. 1.5 kg. Keep in mind that approx. 30% of it is bone, so you are left with about 1 kg of meat with fat and mouse. In general, the ciolanele still have hairs on the mouse and must be lightly fried in the flame of the stove.

I boiled the whole ciolan in a lot of cold water (enough to cover it) directly in the pressure cooker (kukta). I closed the pot with the lid provided and I timed 60 minutes from the moment it started to bandage (it went into boiling mode). If you use the classic pot, you will have to choose a large one (6 L) and the cooking time of the pot will be 2-3 hours, with the periodic filling of the water decreasing. Test it with a fork if it is done and it falls off the bone.

Observation: If you use smoked ribs, do the same, but its cooking time will be much shorter. For smoked sausages, the time decreases even more, they are cut into 2 cm thick rounds that boil relatively quickly and can be put together with vegetables.

This is what the boiled ciolan looks like. I took it out in a bowl and left it to cool. The juice is kept !! It will be the basis of bean soup.

After a few minutes I carefully deboned the boiled ciolan and portioned it into cubes with a side of approx. 3 cm. I set him aside until it was his turn again. You can also boil the ciolan the day before and let it cool (whole) in the juice in which it boiled. The next day you debone it and portion it.

How to prepare vegetables for Transylvanian bean soup?

Until the ciolan boiled in kukta, I had time to take care of the rest of the soup components. I peeled, washed and chopped the onion (I had red onions). I also chopped kapia peppers (they can also be donuts).


Method of preparation

Good. We spent the money to buy the ingredients, therefore, out of common sense, we turn off the TV, unplug the cable and get to work.

Keeping an eye on the water meter so as not to waste it, we put water in a pot to cover the beans already lazy there and we put it on the fire until it boils a few times, then we throw the water. Repeat the procedure once more, or it depends on how many times you want. [I only do this twice ..because I get my monthly water bill :))]

After we finish, we fill the pot with 3 liters of water (at least you'll be sorry when you do that) and we boil the beans seriously, without playing with it.

Only now can we moan. The hardship really begins!
In a cauldron / frying pan, force the ribs to fry.
Meanwhile, chop the onion and pepper, grate the carrot, parsnip and celery and boil them together with the beans.
As hard as we moved, the ribs probably fried. We take them out and put them aside.
Good. Now we don't turn on the TV ... because the saints are watching us there. We have strict time for a cigarette (10 minutes)!
The 10 minutes have passed and that's why you're afraid you can't escape! We have to boil the ribs over the beans!
Let it boil for 1 hour and 30 minutes / 2 hours or so, until the beans start to fall.
In another pan, put a tablespoon of oil, heat a finely chopped onion with broth and add the composition to the pot of beans for another 15 minutes.
Season with salt and pepper. and we stop the fire!
Almost forgot . After stopping the fire, add the chopped parsley and dill and ready.


SWEET CABBAGE WITH SMOKED COST

Every time I want to prepare a sweet cabbage in the oven with smoked, I look for a very good piece of rib that only drives me crazy when I think of the enticing smell that will fill my kitchen.

It is a simple dish to make with only two basic ingredients, cheap and available to anyone who wants to quickly get a delicious and consistent meal in the family.

ingredients:

  • 2 pcs. fresh cabbage (1.2 kg.)
  • 1 pc. smoked ribs (300 gr.)
  • 1 onion, 2-3 green onion threads
  • 1 tablespoon tomato paste
  • 200 ml. homemade broth
  • 2 bay leaves
  • dried thyme
  • salt pepper
  • 1 dill connection

For starters I take a small bowl with 1 liter of cold water in which I put the ribs cut into pieces to boil for about half an hour or until it starts to come off the bone easily.

I keep it under observation for the first few minutes to clean the foam formed on it a few times, then I cover it with a lid and let it boil lightly while I take care of the cabbage.

I remove the stalks of my cabbage, then chop them as small as I can and put them in a large bowl.

It looks like a lot of cabbage, but sprinkle a little salt on it and rub it a little so that it softens and leaves a little juice.

It has decreased by almost half in volume in just a few minutes, only good enough to fit in the old and healthy cast iron pan in which I put it to harden over the browned onion a little before.

I let the fire drop almost all the juice left and I always mix until I feel it quite soft - almost half done.

It's time to add tomato paste and homemade broth, sprinkle with thyme and a little peppercorns, then add the boiled ribs and a little juice from the wonderful stew with a smoky taste, put the bay leaves and put the pan in the oven over medium heat for at least half an hour & # 8211 forty minutes.

It is unmistakable the smell of sweet cabbage with smoked ribs that seems to let you know that it is ready from the hot oven, so I hurry to make a hot polenta and cut a little fresh dill without which such a preparation would not be perfect.


Baked pork ribs on the grill. Step by step recipe with photo

The most important moment in the preparation of his kebabs grilled meat is the use of quality and fresh meat. I suggest today Bake pork ribs on the grill. The peculiarity of such ribs will be that it is a whole piece of rib pork. The meat turns out to be very juicy and tasty, with an appetizing crust.

pork ribs (whole piece) 1200 g

ground paprika (sweet and spicy) 2 tbsp. IT.

mustard seeds (dried) 1-2 tbsp. IT.

tomato paste 3 tablespoons L.


Bean stew with smoked ribs

Tot & # 8220rasfoind & # 8221 eu the blog, I realized that a basic recipe from Romanian cuisine is missing: the bean stew. And not because it would be missing from our table, because at least two or three times a year I still prepare it, but I simply did not pose for it. I think that somewhere, subconsciously, there was the thought that the recipe is very well known, so it is no longer worth presenting. Then, I thought it wouldn't hurt to be caught in this virtual book too, so I took some pictures of her at the last & # 8220execution & # 8221. As we really like the smoked ribs, we enriched the beans with them, but you can also add smoked ciolan or some good sausages. In the first case, treat the ciolan like ribs (that is, you have to boil it with beans, from the beginning). In the case of sausages, you have two options: put them together with onions or make simple beans and put the sausages, fried separately, over the beans, directly on the plate. Whatever you choose, being dry beans, do not forget that you have to leave it to soak, ideally in the evening.

To those who fast for Christmas, I apologize in advance for all the & # 8220 temptations & # 8221 of sweet that I will post during this period, given that we do not fast. As a pale revenge, for those who respect the post we have gathered together Ideas for a tasty fast (or I can access the specially created section from the menu on the right & # 8211 Post recipes or adaptable for post). In both cases, they will find both fasting food and food that can be easily adapted for the fasting period.

Ingredients (for 6 servings):
& # 8211 dried beans 450 g
& # 8211 smoked ribs 800 g
& # 8211 onion 2 pcs. medium (180 g)
& # 8211 sunflower oil 2 tbsp
& # 8211 broth 2 tbsp (80 g)
& # 8211 dafin 2 foi
& # 8211 dried thyme 1 teaspoon topped
& # 8211 dried tarragon 1 teaspoon tip
& # 8211 salt, peppercorns

The beans, from which you have chosen any impurities, are soaked in warm water. The next day, drain the water and boil the beans in a pot with enough cold water to cover it. When it starts to boil, over low heat, the water drains again. The beans are boiled again, but with hot water, this time. After performing the water replacement operation twice more, put the beans together with the cut ribs. Cover with hot water (not to be more than a finger above the beans and ribs). Let it simmer for about an hour & a half, until the beans are almost cooked. In a saucepan, heat the oil and sauté the onion (sliced).

Place the beans and ribs over the hardened onion, along with the remaining water (its amount has decreased considerably during cooking). Add the bay leaf, thyme, tarragon, broth and a few black peppercorns. Bring to the boil, season with salt and simmer, simmer for about 30 minutes, during which time the juice drops even more, turning into a sauce. If you don't want it on the stove, you can put the yeast to fall in the oven, on low to medium heat, for about 45-60 minutes (checking that it doesn't run out of juice).


Leek mushroom food and smoked pork specialties

Because it's leek season, let's take advantage of its taste, in a dish of leek mushrooms and smoked pork specialties.

I wrote smoked pork specialties, because I didn't just put one kind of meat, but several.

I actually put everything I had in the fridge, smoked pork specialties, purchased from the autumn fair, organized on the occasion of the harvest festival, in Pitesti.
[ingredients title = & # 8221Ingrediente & # 8221]

  • 350 gr fresh mushrooms
  • 4 leeks
  • 5 cloves of garlic
  • 400 gr smoked pork specialties: meat, muscles, bacon
  • 120 ml oil
  • 200 gr tomatoes with vegetables
  • 2 tablespoons sweet ketchup
  • pepper
  • 2 was dafin
  • thyme

Portions: 4
Preparation time: less than 60 minutes

[preparation title = & # 8221Preparation & # 8221]

We prepare the ingredients

We clean the mushrooms from the protective film, we break their tails and we wash them well.
We leave them in a sieve to drain.

Peel the garlic and chop it into rounds.

Chop the rounds and leeks.
We slice the pork specialties, thinner.

Preparation of leek mushroom food and smoked pork specialties

Brown the slices of meat in hot oil, turning them from side to side.
When they color nicely, we take them out with a palette and place them on the bottom of a heat-resistant dish.
I used a yena pot with a lid.
Chop the mushroom caps in four and add them over the hot oil, the one in which we browned the meat.
We do not put all the mushrooms at once, just enough to cover the bottom of the pot, so that we can easily turn each one, to sauté nicely.
If we put them all at once, they will leave a lot of water and then they will boil more than fried.
Add the mushroom tails, cut into rounds.
Saute the mushrooms, add them over the meat in the bowl, and cut the slices and the cleaned garlic cloves over them.

We wash the leeks, remove the leaves from the top and the wilted ones if necessary and slice it into rounds.
After removing all the mushrooms from the oil, add the leek and leave it on the fire for a few minutes until it softens a little.
The leek will no longer be fried, because in the bowl we now have a mixture of oil and mushroom juice.
Add the leeks over the mushrooms in the bowl, and in the bowl over the heat, put the tomatoes with the vegetables and ketchup.

We don't leave the dish on the fire for a long time, just a few minutes, after which we taste to see to what extent we season the food with salt and spices.
Add the tomatoes to the yena bowl, season with salt if needed, add 2 bay leaves and a little thyme and put the bowl in the oven, covered, for 15 minutes at 180 degrees.

It is a dish of mushrooms with leeks and smoked pork specialties, very tasty!


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.


Video: BBQ Beans With Rib Meat Cooked In Cast Iron (December 2021).