Traditional recipes

Beans low in the pan

Beans low in the pan

Red onions are cleaned, washed and finely chopped.

Kapia address is cleaned from the spine, washed and cut into pieces.

Heat the oil in the pan, add the chopped onion and chopped pepper, sauté for 3-4 minutes.

Unwrap the canned beans, drain the water from the can, rinse the beans a little, then add them over the sauteed vegetables.

Add a quarter glass of cold water, let the beans simmer for about 10 minutes, season with salt and pepper to taste, sprinkle with freshly chopped green parsley and serve.

Good appetite!

Bean sprouts

This preparation can be eaten as such or as a garnish for fish (or any other type of meat).

Amount: 1050-1100g / Servings: 4-6 servings
Preparation time: 10 min / Total time: 70 min


1 Kg of broad yellow beans, 1 small clove of garlic (or less to taste, oil, salt

Method of preparation:

Clean and break the bean pods into suitable pieces, then wash with warm water so as not to harden. Put a saucepan or a higher pan (preferably stainless steel dishes) to heat, then put about 3-4 tablespoons of oil. Immediately put the bean pods well drained of water, sprinkle a little salt, put a lid and simmer for about 20-30 minutes. From time to time mix using a wooden spoon so as not to stick. Clean a small clove of garlic, rub the puppies (with a blender) with a little salt, a teaspoon of oil and add a little more water to obtain a liquid sauce (about 200 ml.). When the bean pods have softened, pour the garlic sauce over them.

Bean stew

Bean stew is a specific international preparation. Yes, it is international, although you would think it is a specific Romanian dish.

& # 8220Baked beans & # 8221 as it is also known in Anglo-American gastronomy, was a staple during the colonization of the American continent, the basic recipe belonging, in fact, to the native population of America (Native Americans, Indians, redskins).

However, for our national pride, let's say that & # 8220Bean beans & # 8221 is also a Romanian dish, we prefer to make it with a pork chop (as the Germans prepare it), or with sausages, ribs, ham or other & # 8220porks & # 8221.

There are two methods of preparing beans for baking: baked or stewed. Whatever you choose, the procedure is similar up to a point (when the beans are cooked), after which you can choose to put them in the oven to bake them or leave them in a pot and cook like any stew.

Follow the steps below and I guarantee you will have an excellent bean stew! If you do it in one go, on wood fire & # 8230 it is already a completely different class!

I was forgetting: where does the word & # 8220iahnie & # 8221 come from? Well from Turkish, yahni or Bulgarian, iahnija. This means low food, prepared from vegetables (especially beans), fish or meat and usually cooked with oil. & # 8221 according to Dex.

I told you that & # 8220iahnie & # 8221 is an international recipe :-).

You should know that the bean stew is also made without meat, so it can be a successful food for vegans or fasting. All you have to do is, of course, not add meat :-). Which is a shame, because everyone knows that the best vegetable is pork, and the flavor of pork is great.

What beans do you use? Well, almost anything: white, motley, big, small & # 8230 doesn't matter. If you are in a time crisis, you can do it with canned beans, but keep in mind that it is already pre-cooked, so you don't have to leave it overnight but put it directly over the vegetables prepared in the pan and then put it in the oven. make stew.

Beans rubbed like in Transylvania - a traditional peasant recipe

  • Rubbed beans (Maria Matyiku / Epoch Times) Rubbed beans
  • Rubbed beans (Maria Matyiku / Epoch Times) Rubbed beans
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Bean boiling (Maria Matyiku / Epoch Times) Bean boiling
  • Boiled beans together with onion and boiled garlic are crushed with the help of potato masher (Maria Matyiku / Epoch Times) Boiled beans with onion and boiled garlic are crushed with the help of potato masher
  • The beans are then passed through a sieve with meshes that are not too large or too small, which are placed on top of a saucepan (Maria Matyiku / Epoch Times). it sits on top of a saucepan
  • The puree obtained is salted. (Maria Matyiku / Epoch Times) The puree obtained is salted.
  • Juice in which he boiled beans served with boiled vegetables and toasted bread croutons (Maria Matyiku / Epoch Times) Juice in which he boiled beans served with boiled vegetables and toasted bread croutons
  • They can be fried over low heat, a few thin crests of bacon, until they become golden and crispy. (Maria Matyiku / Epoch Times) You can fry over low heat, a few thin crests of bacon, until they become golden and crispy.
  • In other areas, paprika is replaced with tomato broth or paste (Maria Matyiku / Epoch Times) In other areas, paprika is replaced with tomato broth or paste

We present below a traditional method of preparing beans rubbed with onion and paprika, used mainly by housewives from villages in central Transylvania. Even if the cooking time is longer, the final satisfaction will be just right: you will get a fragrant, fine and silky bean puree with a special taste.


1 liter (1 kg) of dried white beans,

1 small bunch of green parsley (optional),

salt and pepper as desired

2 teaspoons paprika (paprika),

sausages or bacon (optional)


The dried beans are first cleaned of impurities and then placed in a bowl, and covered well with cold water. Set aside to soak. Preferably, let it sit the night before cooking, or at least a few hours if you do not have so much time.

Before putting the beans to boil, change the water. Boil the bean bowl over high heat until it boils, then reduce to medium heat and simmer for about 10 minutes.

Remove from the heat and drain again. Drained water is replaced with hot water. The beans are boiled again, covering the pot with a lid.

When the beans are almost cooked, add the onion, carrot, parsley, garlic cloves and salt, then continue cooking over low heat until the beans become soft.

Drain the juice in which the beans were boiled in a separate bowl and store. A small part is used to pass the beans. With the rest, in the past, housewives hurriedly prepared a soup, which was very popular, especially on fasting days. In addition to the carrot and boiled parsley, they put a few croutons of bread or fried polenta on the stove, sprinkled a little green or dried parsley, and then distributed a little to each.

The boiled beans, together with the onion and boiled garlic, are crushed as well as possible with the help of the crusher or the potato press.

The beans are then passed through a sieve with meshes that are not too big or too small, which are placed on top of a saucepan. Take one portion of the crushed beans one at a time and pass it through a sieve with a wooden spoon. Continue until only the shells remain. When they become fluffy, add a little of the juice in which the beans were boiled.

Nowadays, it is easier and faster to mix beans. However, the obtained paste also contains shells, the puree thus losing a little of its fineness, it would be obtained by manual passing.

The puree obtained is salted. If it is too thick, you can add a little bean juice until it reaches the desired consistency.

In a frying pan, fry the finely chopped onion in oil until it starts to bottle. Then add the paprika (paprika) and remove immediately from the heat to avoid burning the paprika.

Before serving, mix some of the oil with the bean puree and pour the rest on top.

If you serve the beans with sausages, they can be boiled in cabbage juice (die) or fried either in a lagrill oven, on the grill or in a pan.

Instead of sausages, you can fry on low heat, a few thin ridges of bacon, until they become golden and crispy.

When ready, place the sausages or fried bacon over the rubbed beans. Optionally, it can be garnished with green parsley.

It is preferably served with pickles: either a sauerkraut salad, pickled gogonele, peppers stuffed with cabbage or other pickles depending on preference.

Note: In other areas, paprika is replaced with tomato broth or paste, which is addedcomplicated, also after the onion has softened. In this case, let it simmer for a few more minutes, then season with salt and pepper. It can be adcomplicated-Gof thyme or laurel as desiredcomplicated and continue boiling until the broth drops.

If you like it, share it with your friends!


800g beans
2 large onions
5 cloves of garlic
200g celery
2 medium carrots
1 medium pastranac
2 bay leaves
1 tablespoon salt

Ingredients for hardened onion that we add above:
2 medium onions
1 teaspoon paprika
Salt to taste
Frying oil

Method of preparation:
We choose the beans, wash them and put them in water, soak them, one evening before preparing the recipe.

The next day we take the beans out of the water in which it was soft and put it in a strainer.

Peel an onion and cut it into small pieces.

We clean the vegetables (carrot, parsnip, celery), rinse them and cut them into small cubes.

When we have these ingredients ready, we put in a pot, on the fire, 4l of water, 1 tablespoon of salt and add the beans.

Over the beans we add the vegetables.

Then add diced onions and 2 bay leaves and let everything boil for about 1 hour and a half until the beans are cooked.

When the beans are cooked, take them out in a strainer together with the vegetables and let them drain. We remove the bay leaves.

Meanwhile, until the beans drain, clean the garlic cloves and put them on the small grater.

After the beans are drained enough, we put it in a pan, in a first phase, we start to pass it with the mashed potato utensil.

Then, grind the beans with the vertical blender (it is not necessary to pass it with the blender, only if you want to get a finer paste).

Season with salt to taste, add the crushed garlic and mix until smooth.

Peel 2 onions and chop them finely,

Put the onion in a frying pan with oil.

When it starts to turn golden, add the teaspoon of paprika, stir, leave for another minute and turn off.

Rubbed beans, put them in bowls, and put beans on top with beans and paprika. Serve both hot and cold. Next to the rubbed bean, a red onion goes very well.

Effective tricks in the kitchen. How to cook beans perfectly

Should the beans be soaked or not soaked? Is it good or not to add salt? These are just some of the secrets that chefs try to elucidate regarding the cooking of this common vegetable. We teach you some tricks to prepare it perfectly next time.

The humble bean is one of the main ingredients in winter meals, during fasting periods and more recently in recipes with South American influences. The easiest way is to buy it canned, ready to cook and only good to throw in a salad, to pass in a blender or to put in a dish with sauce.

Many questions arise around white, red or black beans. Is it better to leave them to soak overnight, to soak them for only a few minutes or not to keep them in water at all before putting them to boil? Is it true that salt will make grains as hard as stone during cooking? I discovered the secrets explained at America & rsquos Test Kitchen, who cooked several portions and experimented with several methods.

Salt water is the key to success

In most recipes you will find the recommendation to soak the beans in water overnight before cooking. A second method is to put the beans in boiling water and let them soak for an hour. Both methods will result in better boiled beans, cooked in a shorter time by 45 minutes.

Soaking the beans makes them softer on the inside, but their skin or skin remains firm. It seems that the secret to succeeding in breaking this barrier is to soak the beans in salted water. The method gives results because some of the sodium ions in the water replace some of the magnesium and calcium ions in the grain shell. Sodium ions are weaker and allow water to soften the skin, without affecting the qualities of the interior.

After the beans have spent enough time in the "soaking" stage, discard the water in which it was placed, rinse the grains well and put them to boil. Usually, for every 100g of beans you need to add 350ml of water.

How to get intact grains?

When you cook beans on the stove, the temptation is to put the pot on high heat and try to cook them faster. This will inevitably lead to more & ldquoexploded & rdquo grains losing their beautiful appearance. In order to get good-looking beans, the secret is to patiently boil it over low heat for a few hours or put it in the oven at 120C.

How to perfectly boil beans

Wash the beans well and choose only the grains intact.

For 400g of beans, dissolve 3 tablespoons of salt in 4 liters of water. Add the washed beans and let them soak at room temperature for at least 8 hours.

For the quick version, dissolve 3 tablespoons of salt in 2 liters of water, bring to a boil, pour it over the beans and let it soak for an hour.

Drain and rinse the grains. Now they are ready to boil in water or in concentrated soup.

Season with salt towards the end of cooking, after the beans have softened.

If the recipe also requires the addition of acidic ingredients (such as tomatoes), it would be good to leave them at the end. Acids prevent the grains from softening.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.

Tacos with beans

Mix the drained beans with the onion, cumin, coriander, salt and paprika. Crush lightly with a fork.
Grate the mozzarella and set it aside.

Heat the oil in a pan over medium heat. Place a tortilla and let it fry for a few seconds. Put half of the tortilla from the bean mixture, sprinkle with some grated mozzarella. Wrap the tortilla in half so that it covers the filling. Press lightly and turn to the other side. Leave for another 1-2 minutes and take out on a plate.
Repeat the operation with the rest of the tortillas.

Serve with tomato sauce, avocado slices, guacamole or sour cream.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.

Beaten beans

The beaten beans remind us all of childhood, due to the pleasant smell and the taste that cannot be forgotten. This recipe can be prepared easily and quickly! You need:

  • Beans
  • 2 garlic cloves
  • 2 carrots
  • Oil
  • Salt
  • Sweet Boya

In the evening, it is advisable to let the beans soak in cold water. The beans are boiled and the water is changed 4-5 times, so that the grains do not change their taste. Let the beans boil until the grains crack and towards the end, add the whole carrots.

Finely chop half the amount of onions and garlic and fry them well until crispy. After boiling the beans, put all the beans in a food processor, along with the carrots and a little water. Salt the composition, add the hardened onions and mix well until the oil is incorporated.

Fry the rest of the onion and garlic, with a little sweet paprika, which you will add over the composition. The beaten beans are ready and can be served with slices of warm bread!

Fasting fried beans: ingredients and preparation


  • 3 canned beans (in their own juice, in tomato sauce or in chili sauce) of 400 grams each (you can use several varieties of beans: white, red or motley)
  • 3 onions
  • A carrot
  • A parsnip
  • A small piece of celery
  • 500 ml of tomato juice
  • 3 bay leaves
  • 2 tablespoons sunflower oil
  • Salt and pepper to taste
  • A bunch of finely chopped dill

Method of preparation:

Peel a squash, grate it and squeeze the juice. Peel an onion and finely chop. Put a high pan with a thick bottom on the fire, add 2 tablespoons of oil and put the onion to harden, together with a pinch of salt.

Leave it on the fire until it becomes glassy, ​​then put the grated carrot, parsnip and celery on it. Mix well and leave on the fire until the vegetables are soft. Quench everything with tomato juice and a cup of warm water. Now add the bay leaves to the pan.

If you like to eat spicy, you can also add a little chili powder or hot sauce. Bring to the boil until the sauce thickens. If you don't like the pieces of vegetables, you can blend them until you get a thick sauce. If, on the other hand, it doesn't bother you, throw the beans in the pan, rinsed with water and drained well.

Mix well and leave on medium heat for about 10 minutes. The beans should not be boiled, but only slightly heated in the vegetable sauce. At the end, add as much salt and pepper as you think is needed, continue to stir so that the beans do not stick to the bottom of the pan and turn off the heat. All you have to do is put the chopped dill and mix lightly.

Let the flavors blend for a few minutes, then put a generous portion of beans as good as at home, accompanied by the indispensable pickled cucumbers or, why not, with capsicums baked in vinegar. A delight!

Eating beans

Eating beans. In the cold season, we Romanians are used to preparing traditional recipe, consistent, with seasonal vegetables. Bean meal it is one of the most beloved winter recipes, and if you don't add ribs or sausages, you can also prepare it during Lent. Delicious food must be served with house pickles And with fresh bread next to.

Ingredients Bean meal

500 g white beans (dried), 2 onions, 2 carrots, 5 peeled and seedless tomatoes, dried thyme, salt, oil, 1/2 teaspoon paprika, pepper.

Preparation Bean meal

  1. The beans are hydrated for 12 hours in warm water. Boil for 10 minutes, remove the water and repeat the procedure.
  2. We continue boiling until we get a whole grain with a fluffy core.
  3. Onions, carrots (finely chopped) are fried in oil together with paprika.
  4. Add the finely chopped tomatoes and 200 ml of warm water.
  5. Continue cooking for 15 minutes and add the beans.
  6. Let it simmer for 10 minutes, add salt, pepper and add thyme.

Eating beans it is served with pickles or donuts in vinegar.

Easter fasting will start soon, and beans are a good source of protein and fiber. But I am convinced that you are bored of the same stew and the same green bean pods pulled in the pan, so I also come up with two options to prepare this wonderful vegetable. And for them I chose the assortment of yellow beans, which I really like, but also a less used variety here, beans or fava beans, the one with big and fleshy grains, which we ate at home as seeds.

Sauteed yellow beans

Peel a squash, grate it and cut it in half. Blanch in salted water so that it softens a little, but not completely boiled. Strain and put the pods in ice water to keep their color.

At 300-400 g of boiled beans use 3-4 tomatoes, grated on a grater and put in a pan with olive oil. Add 2-3 cloves of crushed garlic, salt, pepper, a bay leaf and parsley and chopped riandru. Allow a few minutes for the flavors to blend. For a more intense taste you can add a tablespoon of tomato paste. Add the beans and cook for another 5-10 minutes, until soft.

Bean snack

This recipe is very popular in Egypt, but there the grain is smaller. This dried bean is left to soak in water overnight (over 12 hours). Then bring to a boil. At one kilogram, put half a lemon and let it boil until the grain is completely softened. Drain and sprinkle the beans with salt, cumin powder and olive oil. It is eaten grain by grain, like olives or seeds. When he grabs the grain between his fingers, the shell remains in his hand and he throws himself away, eating only the core. It is a very healthy snack, full of protein, more than chickpeas.

In the evening when you are watching TV, instead of chips or popcorn, try to "nibble" 100 grams of this bean.