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Spicy green bean broth

Spicy green bean broth

The beans are cleaned and boiled with a little salt, drained, sprinkled with olive oil, salted to taste. For this salad I always use a flavored vinegar with various herbs, basil, thyme, this time I had sea buckthorn, it is a good digestive f.

Add chopped parsley, finely chopped hot pepper, pepper if needed, the sauce, and mix everything carefully so as not to crush the beans.

It is served as a cold salad, or as a steak garnish, it is delicious and refreshing !!


Hot and spicy pot of black beans

This small pot directly from the countries of the southern USA, from Louisiana, and with sea Mexican influenceIs a ideal tonic for these days of water and cold. Spicy, slightly spicy, although we control this according to the taste of the person who will taste it. The original recipe reads with andouille sausages, a kind of chorizo this is done in that area. We will personalize it with a good chorizo ​​from our area which is suitable for cooking.

Ingredient: 350 g chorizo, 1 large red onion, 5 cloves garlic, 1 teaspoon ground cumin, 500 g canned black beans, 1 liter of chicken broth (or more unintentionally), 1 tablespoon Worcestershire sauce (as would be Lea & amp Perrins'), ½ teaspoon paprika, 1 teaspoon hot paprika (or to taste), 1 teaspoon oregano, 2 bay leaves, 1 fried red pepper, 1 green (or yellow) pepper, salt, pepper, extra virgin olive oil, cayenne pepper (optional) fresh cream, chopped coriander and lime or lemon peel for garnish (optional).

Preparation: Cut the chorizo ​​into slices and put them in a pot with a little oil, if necessary. Set aside when golden and set aside. Remove the excess fat released by the chorizo ​​and sauté the chopped onion and garlic a few minutes later with a little oil, until it peels. Add the diced peppers and cook for another 5 minutes (it doesn't matter if they are a little whole, they will be made later). Add the cumin, paprika of both types and the cumin (and cayenne, if desired). We move vigorously from the fire so that it does not burn for 1 minute.

On the other hand, we wash the grains in a strainer and drain them. We take about a pot and a half of these beans and chop them in a food processor. Add a saucepan and a half of the chicken stock, Worcestershire sauce and mix until a fine puree is obtained. We put it in the pot where we poach the onion, we add the rest of the beans and the rest of the broth. We also add chorizo, bay leaves and oregano. Salt and pepper and wait for it to boil and then reduce the heat. Let it boil for 20 minutes with the pot partially covered. We correct the spice once the time has passed.

Remove the bay leaves and serve with a little fresh cream on top, chopped coriander and lemon or lemon wedges.

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Full article: Recipe »recipes» Soup recipes » Hot and spicy pot of black beans



-green beans
-onion
-a carrot
-broth
-2-3 cloves of garlic
-greenery and spices to taste

-boil the beans so that they soften a little
-then in a pan heat a finely chopped onion and add 2-3 cloves of garlic and a grated carrot
-when the vegetables are cooked, add the broth
-Over the vegetables in the pan we put the pre-cooked beans and a little juice in which it boiled. I don't like it to be too juicy, I prefer it low
-at the end season and serve with greens
I recommend it on fasting days.

Try this video recipe too


Spicy fish broth in Sichuan style & # 8211 Shui Zhu Yu

Sichuan is the hearth of Chinese cuisine, over which various tastes and flavors, specific to areas of China, have overlapped in history. The characteristic of Sichuan dishes is hot-flavored and involves a simple scheme of ingredients: dried hot peppers, Sichuan pepper, garlic, green onions and in most cases anise. On this topic you can improvise with pork, chicken, fish, seafood and various vegetables, as you like.

Fish broth is emblematic of Chinese cuisine, in fact it is a hot soup in which fish is boiled & # 8211 Shui Zhu Yu means pit is boiled in water. Chinese favorite fish for this hot-pot they are the phytophagous, the novac, the catfish and the eel. I recommend the Romanian carp, catfish, big perch, cod, whose firm meat is very suitable for this stew. Regardless of the stains chosen, it is important to be fresh, in the collangled version much of the texture is lost.

From my own experience I can tell you that it is an addictive food, whether or not sodium glutamate is used, which I mention for the first time in a recipe on this blog, given that I currently use it in the kitchen . I hope you don't mind me because I don't believe in conspiracy theory about this ingredient, as long as it's widely used throughout Asian cuisine.

  • Ingredients for 4 servings:
  • marinade:
  • 600 g fish fillets cut into pieces of about 3 & # 2153 cm
  • 1 egg white lightly beaten from a fork
  • 2 tablespoons rice wine for cooking Shaoxing
  • half a teaspoon of salt
  • 1 teaspoon ground white pepper
  • 1 tablespoon starch
  • 1 tablespoon oil
  • spices for topping:
  • 15-20 hot dried peppers
  • 2 teaspoons Sichuan pepper
  • 1 teaspoon cooking oil
  • soup:
  • 800 ml of bone or fish head soup, or hot water
  • 300 g sliced ​​celery stalks or mung bean sprouts
  • 4-5 cloves of garlic, press
  • 2 teaspoons finely grated ginger
  • 2 slices of green onion sliced, separate the white stem from the leaves
  • 2 teaspoons Douban bean paste
  • 1 teaspoon hot paprika or chili flakes
  • a sodium glutamate powder (optional)
  • 2 tablespoons cooking oil
  • all of the above spices (less celery or mung buds) can be replaced with a sachet of spicy fish
  • for decoration:
  • coriander or green parsley
  • onion leaves

The ingredients for the marinade (except the oil) are mixed, the fish is added, mixed so that all the pieces of fish pass through the marinade, spread the oil over the composition, leave to cool for 30 minutes. Prepare the spices for topping: in a wok heat the oil over low heat, add the dried peppers and Sichuan pepper and continue to fry over low heat until the flavors begin to release (30-40 seconds), remove in a bowl. Heat 1 teaspoon of wok oil over medium heat again, add the celery slices, fry stir fry for about 2 minutes or 30 seconds if you have opted for mung bean sprouts, remove to another bowl.

The final act follows, the preparation of the fish: heat the rest of the oil in the wok, add the garlic, ginger and onion stalks, fry quickly, stir-fry, about 30 seconds. Add the bean paste and hot paprika, mix with the rest, pour the soup or hot water and bring to the boil. Add the fish pieces, cook over medium heat for about 10 minutes. If you opted for the ready-made spice sauce, mix the contents of an envelope with 800 & # 8211 1000 ml of soup or hot water, then add the fish.

Assembly: celery is divided into bowls, pour the soup with pieces of fish, decorate with hot peppers, onion leaves and greens. Garnish: the Chinese accompany it with rice or noodles, or it is consumed as such, necessarily with a glass of Chardonnay or Sauvignon Blanc, or why not, a Fetească Albă.


Serve spicy green beans with coconut milk

The food is ready to serve. This spicy green bean with coconut milk is great!

We really liked it.


Recipe of the day: Saute spicy green beans

Saute spicy green beans from: green beans, olive oil, garlic, sage, wasabi, sea salt, butter.

Ingredient:

  • ½ kg green beans
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoons of sage powder
  • ½ teaspoon wasabi powder
  • ¼ teaspoon sea salt
  • 4 cloves garlic
  • 1 tablespoon butter

Method of preparation:

Clean and wash the beans. Transfer to a bowl and add the olive oil, garlic powder, sage, wasabi powder and sea salt.

Interfere. Slice the garlic.

Heat a large skillet over medium heat. Add the green beans to the pan. Add the butter and garlic and mix. Cook for about 10 minutes.


Green bean soup with meatballs

Soup of green beans with bristles, a delicious, consistent, wholesome soup, a good food only to be served at the family dinner table.
Because we don't find much in the winter green onion, or we find it, but at too high prices, here's how we can make sure in the autumn with green onions for the cold season. If you get your own garden, produce too much green onions, clean the onions, wash them and leave them. drain well, then cut them into thin slices. Let them dry for another 2-3 hours, on a baking sheet, in a tray, at room temperature. Then freeze them for 4-5 hours so that they are pressed in a single layer. Put frozen onions in special bags for storage in the freezer and use them in winter, chopped or in soups, without thawing.
& Icircn buca & # 774ta & # 774riile bunicilor, ma & # 774rarul it was preserved in layers, in smaller jars: a layer of chopped corn, a layer of salt and the layers were repeated until the jar was filled. The grandmothers also preserved the minced minced meat in diluted oil, but it could not be used in any preparation, but only in soups, bean stews, potato salads or as an addition to tomato sauces. .

Photo: Sup & # 259 green beans with bristles & # 537oare & ndash Archive & # 259 City Publishing SRL

& Icirc & # 539i must:
500 g green beans
500 g minced beef
1 1/2 l chicken broth
1 v & acircrf of fresh coriander cooked
1 or
1 slice of white p & acircine & # 259
1 onion & # 259
ground white pepper
2 tablespoons rice
2 green onions
1 leg & # 259tur & # 259 m & # 259rar
m & # 259sline oil
Preg & # 259te & # 537ti a & # 537a:
Mix the minced meat with the egg, the soaked bread and the well-drained water, the coriander, the salt and a little pepper. Model 30 small spheres, which you brown in oil and remove on absorbent paper.
In the hot chicken broth, boil the chopped green onions in thin slices, the broken beans and the chopped stick and the finely chopped mash. After 10 minutes of boiling, add the washed rice and brisket, salt and pepper and continue simmering over low heat for 10 minutes.

Advice: To obtain the chicken broth, boil 3 kg of meat and a stepping stone (less in the liver) in 5 liters of water, over low heat, together with 3 onions, 5 carrots t & # 259ia & # 539i rounds, a basket of garlic, 4 cloves of garlic, 4 stalks of celery, 3 cloves, 20 peppercorns, bay leaves, thyme and marjoram . & Icircndep & # 259rtezi foam formed & # 259 & # 537i boil for about 5 hours on low heat. Strain the broth and store in the refrigerator. & Icircl use & # 537ti & icircn at most 3 days.

Preparation: 10 min. Boiling: 30 min.
Re & # 539et & # 259 by Florica Faur, Jimbolia, Timi County & # 537


Bean caviar with green onions, fasting

Recipe for bean caviar with green onions, fasting, a healthy, fresh and delicious snack. Bean caviar has a fine and creamy texture, being different from beaten beans both in taste and preparation. This bean salad is prepared simply and quickly, with minimal effort.

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This recipe for bean sprouts with green onions, fasting, is prepared simply and quickly, with minimal effort. In 15 minutes you will enjoy a healthy, fresh and delicious snack.

They are called bean caviar because they resemble both the taste and the way they are prepared with the classic fish caviar salad. After the beans are well mashed, they are mixed with oil, poured little by little, lemon juice and chopped onion. Season with salt and pepper to taste and then serve on slices of toast or fresh bread.

Many confuse bean caviar with beaten or blended beans, but these are two different dishes. Bean caviar does not contain garlic, other vegetables and onions are not fried in oil with tomato sauce. The texture of these dishes also differs, the beaten beans are denser, and the bean caviar is finer and creamier.

For an extra taste of bean caviar it is recommended to use fresh green onions. Also, to get the cooking time fast, use a can of white beans.


Pork stewed with green bean pods

1) I took pictures with his camera Emilie, which is a Canon. I work with a Nikon but I wanted to play. I don't really know the device, so I got the results you see below.

2) Just a week ago, I was posting a recipe that included pork and green beans. I only realized this after I finished eating from the plate. I stayed for a while, analyzed the two recipes and came to the conclusion that the different way of cooking and a few small details completely change things, even if the main ingredients are the same, namely pork and beans. If last time I did one stir fry quickly-forward, this time I made things a little more settled. Here's how:

Few ingredients: pork (chop and neck, I found them in the freezer), frozen green beans (normally it's just scalded and then frozen in the cold), garlic, parsley, basil, five flavors (Asian spice that I suggest you look for it on www.condimenteweb.ro) and a little hot pepper. Two tablespoons of soy sauce mixed with a tablespoon of oyster sauce. I haven't used salt at all. It has enough soy sauce.

I put the meat in a non-stick, fat-free pan. I seasoned it with freshly ground pepper and lightly browned it on one side and on the other.

When the meat is cold, I don't turn it with a fork, I don't want to waste its juices. I use a spatula. So this time. After browning the meat, cover it with water (a cup) and let it boil under the lid for 20 minutes.

After the water had dropped, I took the meat out on a plate and covered it with foil to keep it warm. I put the beans in the same pan and a few cloves of garlic cut into large pieces.

No fat, no water. Fat left the meat (very little), water had enough beans. I increased the heat and put the sauces and spices (five flavors and hot pepper flakes) over the beans. I mixed until all the liquid in the pan disappeared and only the beans remained, & # 8222 scribbled & # 8221 with sauce. I added the parsley and basil leaves, mixed and ready.

I put very little pepper sauce over the meat, sweet and spicy (it is commercially available).

The beans sat on the fire for ten minutes (in case you were wondering). That was enough.