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Beans with smoked ciolan

Beans with smoked ciolan


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Put the beans in cold water the night before to soak.

The next day we wash it again, and put it to boil for 40 minutes, changing the water 2-3 times during this time. Then we put the ciolan in the pot to boil together with the beans.

During this time, prepare the finely chopped onion, the carrot, cleaned and put on a grater, which we heat in a little oil. We take them out and add them together with the pepper cut in half in a pot of beans.

Serve with pickles!


How to make smoked beans

Beans, washed well in several waters, will be soaked in a bowl with cold water, about 1 hour or in the evening (if we have a pressure cooker, it will be boiled directly, after washing)

Smoked ciolanul, washed in hot water, will be boiled separately in another pot, removing the first water after giving in the first boil, then replaced with another hot, continuing to boil until the meat is easily detached from the bone , clike 60 minutes.

The vegetables cleaned and finely chopped (onion, carrot ), will be hardened in a teflon pan in vegetable oil hot (until they become glassy), following chopped tomatoes from the box in their own juice, until a Basque Basques ( about 20 minutes ).

Separately, put the beans to boil in a tall pot, for about 60 minutes, (used until the end), after throwing the first water, after a few boils, boiling again in another water, an operation that will be repeated at least 3 times (to avoid bloating).

Hardened vegetables, will be together with boiled beans half with the meat on the boiled steak, cut into suitable pieces and the rest of the spices (bay leaf, salt and ground pepper ) continuing to simmer.

At the end it will be put and finely chopped fresh parsley.

Ciolan beans can be served with hot polenta / fresh bread and a seasonal salad / white cabbage or pickles / vinegar.


How to make smoked beans

Beans, washed well in several waters, will be soaked in a bowl with cold water, about 1 hour or in the evening (if we have a pressure cooker, it will be boiled directly, after washing)

Smoked ciolanul, washed in hot water, will be boiled separately in another pot, removing the first water after giving in the first boil, then replaced with another hot, continuing to boil until the meat is easily detached from the bone , clike 60 minutes.

The vegetables cleaned and finely chopped (onion, carrot ), will be hardened in a teflon pan in vegetable oil hot (until they become glassy), following chopped tomatoes from the box in their own juice, until a Basque Basques ( about 20 minutes ).

Separately, put the beans to boil in a tall pot, for about 60 minutes, (used until the end), after throwing the first water, after a few boils, boiling again in another water, an operation that will be repeated at least 3 times (to avoid bloating).

Hardened vegetables, will be together with boiled beans half with the meat on the boiled steak, cut into suitable pieces and the rest of the spices (bay leaf, salt and ground pepper ) continuing to simmer.

At the end it will be put and finely chopped fresh parsley.

Ciolan beans can be served with hot polenta / fresh bread and a seasonal salad / white cabbage or pickles / vinegar.


How to make smoked beans

Beans, washed well in several waters, will be soaked in a bowl with cold water, about 1 hour or in the evening (if we have a pressure cooker, it will be boiled directly, after washing)

Smoked ciolanul, washed in hot water, will be boiled separately in another pot, removing the first water after giving in the first boil, then replaced with another hot, continuing to boil until the meat is easily detached from the bone , clike 60 minutes.

The vegetables cleaned and finely chopped (onion, carrot ), will be hardened in a teflon pan in vegetable oil hot (until they become glassy), following chopped tomatoes from the box in their own juice, until a Basque Basques ( about 20 minutes ).

Separately, put the beans to boil in a tall pot, for about 60 minutes, (used until the end), after throwing the first water, after a few boils, boiling again in another water, an operation that will be repeated at least 3 times (to avoid bloating).

Hardened vegetables, will be together with boiled beans half with the meat on the boiled steak, cut into suitable pieces and the rest of the spices (bay leaf, salt and ground pepper ) continuing to simmer.

At the end it will be put and finely chopped fresh parsley.

Ciolan beans can be served with hot polenta / fresh bread and a seasonal salad / white cabbage or pickles / vinegar.


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Beans with smoked ciolan

  • 400 g dry white beans
  • a smoked ciolan, about 1.5 kg
  • two onions
  • two carrots
  • 1/2 head of celery
  • a parsley root
  • a bell pepper
  • two teaspoons paprika
  • a teaspoon of ground thyme
  • five liters of water

Put the beans in cold water one night before cooking, scald them two or three times and drain the water, then boil them together with the smoked ciolan in cold water, take the foam as many times as needed. Check the beans, take a few grains in a spoon and blow lightly towards it, if it is peeled, add the whole vegetables and let them boil until the meat on the skewer is deboned and the beans start to crumble. Remove the bone from the smoked ciolan and the boiled vegetables. Add the paprika and thyme and season with salt and pepper. We grind the cooked vegetables and pour them back into the pot, stirring, so that no lumps form. Serve with pickles.


Beans with smoked ciolan

  • 400 g dry white beans
  • a smoked ciolan, about 1.5 kg
  • two onions
  • two carrots
  • 1/2 head of celery
  • a parsley root
  • a bell pepper
  • two teaspoons paprika
  • a teaspoon of ground thyme
  • five liters of water

Put the beans in cold water one night before cooking, scald them two or three times and drain the water, then boil them together with the smoked ciolan in cold water, take the foam as many times as needed. Check the beans, take a few grains in a spoon and blow lightly towards it, if it is peeled, add the whole vegetables and let them boil until the meat on the skewer is deboned and the beans start to crumble. Remove the bone from the smoked ciolan and the boiled vegetables. Add the paprika and thyme and season with salt and pepper. We grind the cooked vegetables and pour them back into the pot, stirring, so that no lumps form. Serve with pickles.


Beans with smoked ciolan

  • 400 g dry white beans
  • a smoked ciolan, about 1.5 kg
  • two onions
  • two carrots
  • 1/2 head of celery
  • a parsley root
  • a bell pepper
  • two teaspoons paprika
  • a teaspoon of ground thyme
  • five liters of water

Put the beans in cold water one night before cooking, scald them two or three times and drain the water, then boil them together with the smoked ciolan in cold water, take the foam as many times as needed. Check the beans, take a few grains in a spoon and blow lightly towards it, if it is peeled, add the whole vegetables and let them boil until the meat on the skewer is deboned and the beans start to crumble. Remove the bone from the smoked ciolan and the boiled vegetables. Add the paprika and thyme and season with salt and pepper. We grind the cooked vegetables and pour them back into the pot, stirring, so that no lumps form. Serve with pickles.


Beans with smoked ciolan

  • 400 g dry white beans
  • a smoked ciolan, about 1.5 kg
  • two onions
  • two carrots
  • 1/2 head of celery
  • a parsley root
  • a bell pepper
  • two teaspoons paprika
  • a teaspoon of ground thyme
  • five liters of water

Put the beans in cold water one night before cooking, scald them two or three times and drain the water, then boil them together with the smoked ciolan in cold water, take the foam as many times as needed. Check the beans, take a few grains in a spoon and blow lightly towards it, if it is peeled, add the whole vegetables and let them boil until the meat on the skewer is deboned and the beans start to crumble. Remove the bone from the smoked ciolan and the boiled vegetables. Add the paprika and thyme and season with salt and pepper. We grind the cooked vegetables and pour them back into the pot, stirring, so that no lumps form. Serve with pickles.


The beans are soaked in cold water in the evening.
The next day drain the water and bring to a boil in a higher bowl. After a few boils, drain the beans and put them back to boil in hot water. Drain the beans twice during cooking.
The beans must be almost boiled, soft but not porridge.

Light a wood fire and heat the kettle.
Pour the oil, finely chopped onion, sliced ​​kapia pepper and smoked ciolan. I found the ciolan ready sliced ​​on a tray in a supermarket.
Let it simmer over a low heat, then brown the boiled beans, pour enough water over the bean with about a finger and let it boil gently.

After a few boils, put the tomato juice or broth, salt, finely chopped hot pepper and put another piece of wood on the fire.
It smells appetizing and is also tasty, a little fresh greenery on top and I invite you to a bowl of beans with smoked ciolan. It goes great with pickles that I put this summer.


The beans are soaked in cold water in the evening.
The next day drain the water and bring to a boil in a higher bowl. After a few boils, drain the beans and put them back to boil in hot water. Drain the beans twice during cooking.
The beans must be almost boiled, soft but not porridge.

We light a wood fire and heat the kettle.
Pour the oil, finely chopped onion, sliced ​​kapia pepper and smoked ciolan. I found the ciolan ready sliced ​​on a tray in a supermarket.
Let it simmer over a low heat, then brown the boiled beans, pour enough water over the bean with about a finger and let it boil gently.

After a few boils, put the tomato juice or broth, salt, finely chopped hot pepper and put another piece of wood on the fire.
It smells appetizing and is tasty, a little fresh greenery on top and I invite you to a bowl of smoked beans. It goes great with pickles that I put this summer.