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Beans with smoked ciolan


The beans are washed well in many waters.

the night before, the beans are soaked in warm water, so that the next day it is no longer necessary to boil them too much.

In a pot put three quarters of water.

the ciolan is washed a little if it is too smoked, it is put in the pot in which you put water and you put it on the stove to boil.

let it boil a little more than half.

meanwhile prepare the vegetables.

the red and yellow peppers are cut into squares.

the onion is cleaned, washed and chopped.

the carrot is cleaned, washed and cut into slices.

after the ciolan has boiled for more than half, add the soaked beans.

let them boil for about 15 minutes then add the vegetables.

when the bean meal is almost cooked, add the tomato paste and season with pepper and vegeta.

boil for another 10 minutes and turn off the stove.

serve with a pickle or an onion.


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 I had boiled. 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.


Bean stew with smoked ciolan

Rinse the beans and then boil in cold water in a pot. When it boils, take it off the heat, drain the beans from the water using a sieve under a stream of cold water. Repeat the procedure 2 times.

Put the beans in the pot on the fire for the third time. Add the boneless smoked ciolan, 2-3 carrots, 2 parsnip roots and 1/4 of a medium celery root.

Pour 5 l of cold water. Add 3 bay leaves and a sprig of thyme. Stir, put the lid on and simmer for 90 minutes.

Take the lid off, remove the meat from the juice and let it cool so you can cut it.

Remove from the juice and vegetables, bay leaves and thyme sprigs. Keep the beans in the liquid. Drain the beans just before using them in food. We will also use some polish from the juice in which he boiled the beans.
In a saucepan put 2-3 tablespoons of vegetable oil. When the oil has heated add 3 carrots and 2 chopped onions. Stir and put the lid on. Cook for 6 minutes over medium heat.

Take the lid, mix and add a red bell pepper and 3 finely chopped garlic cloves. Stir, put the lid on and cook for 5-6 minutes over medium to medium heat.

Take the lid, mix and add tarragon, dried thyme, paprika and / or hot pepper and ground cumin, all to taste. Stir.

Cut the chilled meat into suitable pieces and add it over the vegetables. Add freshly ground pepper and mix.

Add 3-4 tablespoons of the hot juice in which they boiled the beans and the ciolan. Stir, put the lid on and cook for 4-5 minutes on medium heat.

Take the lid, mix and add the boiled beans and drained through a sieve.

Add 4-5 tablespoons of the hot juice in which they boiled the beans and the ciolan.

Add salt to taste, stir and cook for 4-5 minutes over medium heat, without lid.

Mix and add 400 ml of tomato juice.

Stir again and cook for 7 minutes over medium heat, without a lid.
Add a dash of freshly chopped dill.

Mix and leave for 10 minutes with the lid on to combine all the flavors.

Video recipe IAHNIE DE FANOLE WITH SMOKED CIOLAN lower:


For this bean meal, Vlăduț uses three stages of preparation. it should be mentioned that it is a recipe from Vlăduț's kitchen.

The first step is to boil the beans.

The well-washed beans are boiled in three waters, for about 5-6 minutes after they start to boil. After each boil, drain well and rinse with hot water.

Only the fourth water is final, and & icircn this water is added, optionally, a little baking soda, to speed up the penetration of beans.

Vladut's advice is not to add salt from the beginning so as not to influence the finish of the beans.

The second stage: the preparation of the smoked ciolan.

The two pieces of smoked ciolan are washed well with hot water and boiled in water so that they are well covered. And here, the first water is thrown away, in order to remove the toxins from the ingredients used to smoke the ciolan.

Then it is left to boil until the meat and the rind penetrate well. Drain the two pieces of smoked ciolan, sprinkle with salt and bake at 200 degrees for about 20 minutes, until browned nicely and the crust becomes crispier.

The third stage is the preparation of vegetables.

Finely cleaned and chopped vegetables are lightly fried in sunflower oil, only to penetrate.

Careful! Do not let the vegetables get that harmful taste of frying!

Over the lightly penetrated vegetables, add a pinch of the soup from the smoked ciolanul and let it boil until it penetrates definitively. Add the bay leaves, then add the tomato paste and pepper paste.

After boiling for a few more minutes and the beans are already cooked, drain the bean juice and add the vegetable sauce with tomatoes and peppers. Add crushed garlic, a little tarragon, salt and pepper to taste. At the end, add the ciolan from the oven, to leave its flavor & icircn m & acircncarea beans.

In order not to lose details and important advice from Vlăduț about how to prepare it traditional recipes for smoked beans, access the video above!


For this bean meal, Vlăduț uses three stages of preparation. it should be mentioned that it is a recipe from Vlăduț's kitchen.

The first step is to boil the beans.

The well-washed beans are boiled in three waters, for about 5-6 minutes after they start to boil. After each boil, drain well and rinse with hot water.

Only the fourth water is final, and & icircn this water is added, optionally, a little baking soda, to speed up the penetration of beans.

Vladut's advice is not to add salt from the beginning so as not to influence the finish of the beans.

The second stage: the preparation of the smoked ciolan.

The two pieces of smoked ciolan are washed well with hot water and boiled in water so that they are well covered. And here, the first water is thrown away, in order to remove the toxins from the ingredients used to smoke the ciolan.

Then it is left to boil until the meat and the rind penetrate well. Drain the two pieces of smoked ciolan, sprinkle with salt and bake at 200 degrees for about 20 minutes, until browned nicely and the crust becomes crispier.

The third stage is the preparation of vegetables.

Finely chopped and chopped vegetables are lightly fried in sunflower oil, only to penetrate.

Careful! Do not let the vegetables get that harmful taste of frying!

Over the lightly penetrated vegetables, add a pinch of the soup from the smoked ciolanul and let it boil until it penetrates definitively. Add the bay leaves, then add the tomato paste and pepper paste.

After boiling for a few more minutes and the beans are already cooked, drain the bean juice and add the vegetable sauce with tomatoes and peppers. Add crushed garlic, a little tarragon, salt and pepper to taste. At the end, add the ciolan from the oven, to leave its flavor & icircn m & acircncarea beans.

In order not to lose details and important advice from Vlăduț about how to prepare it traditional recipes for smoked beans, access the video above!


For this bean meal, Vlăduț uses three stages of preparation. it should be mentioned that it is a recipe from Vlăduț's kitchen.

The first step is to boil the beans.

The well-washed beans are boiled in three waters, for about 5-6 minutes after they start to boil. After each boil, drain well and rinse with hot water.

Only the fourth water is final, and & icircn this water is added, optionally, a little baking soda, to speed up the penetration of beans.

Vladut's advice is not to add salt from the beginning so as not to influence the finish of the beans.

The second stage: the preparation of the smoked ciolan.

The two pieces of smoked ciolan are washed well with hot water and boiled in water so that they are well covered. And here, the first water is thrown away, in order to remove the toxins from the ingredients used to smoke the ciolan.

Then it is left to boil until the meat and the rind penetrate well. Drain the two pieces of smoked ciolan, sprinkle with salt and bake at 200 degrees for about 20 minutes, until browned nicely and the crust becomes crispier.

The third stage is the preparation of vegetables.

Finely chopped and chopped vegetables are lightly fried in sunflower oil, only to penetrate.

Careful! Do not let the vegetables get that harmful taste of frying!

Over the lightly penetrated vegetables, add a pinch of the soup from the smoked ciolanul and let it boil until it penetrates definitively. Add the bay leaves, then add the tomato paste and pepper paste.

After boiling for a few more minutes and the beans are already cooked, drain the bean juice and add the vegetable sauce with tomatoes and peppers. Add crushed garlic, a little tarragon, salt and pepper to taste. At the end, add the ciolan from the oven, to leave its flavor & icircn m & acircncarea beans.

In order not to lose details and important advice from Vlăduț about how to prepare it traditional recipes for smoked beans, access the video above!


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.


For this bean meal, Vlăduț uses three stages of preparation. it should be mentioned that it is a recipe from Vlăduț's kitchen.

The first step is to boil the beans.

The well-washed beans are boiled in three waters, for about 5-6 minutes after they start to boil. After each boil, drain well and rinse with hot water.

Only the fourth water is final, and & icircn this water is added, optionally, a little baking soda, to speed up the penetration of beans.

Vladut's advice is not to add salt from the beginning so as not to influence the finish of the beans.

The second stage: the preparation of the smoked ciolan.

The two pieces of smoked ciolan are washed well with hot water and boiled in water so that they are well covered. And here, the first water is thrown away, in order to remove the toxins from the ingredients used to smoke the ciolan.

Then it is left to boil until the meat and the rind penetrate well. Drain the two pieces of smoked ciolan, sprinkle with salt and bake at 200 degrees for about 20 minutes, until browned nicely and the crust becomes crispier.

The third stage is the preparation of vegetables.

Finely chopped and chopped vegetables are lightly fried in sunflower oil, only to penetrate.

Careful! Do not let the vegetables get that harmful taste of frying!

Over the lightly penetrated vegetables, add a pinch of the soup from the smoked ciolanul and let it boil until it penetrates definitively. Add the bay leaves, then add the tomato paste and pepper paste.

After boiling for a few more minutes and the beans are already cooked, drain the bean juice and add the vegetable sauce with tomatoes and peppers. Add crushed garlic, a little tarragon, salt and pepper to taste. At the end, add the ciolan from the oven, to leave its flavor & icircn m & acircncarea beans.

In order not to lose details and important advice from Vlăduț about how to prepare it traditional recipes for smoked beans, access the video above!


Traditional bean recipe with smoked ciolan, cooked by Vlădutz at Neatza with Răzvan and Dani

Because December 1st is approaching, Vlădutz, the chef from Neatza with Răzvan and Dani, has prepared one of the most beloved traditional recipes, specific to this day, namely: The traditional recipe for beans with smoked ciolan.

Beans with smoked ciolan, cooked by Vlăduț at Neatza with Răzvan and Dani

As the day of December 1, the National Day of Romania, is approaching, the government flies us to the recipes of traditional Romanian dishes and especially to the traditional recipe of beans with smoked ciolan.

Vladutz, the beloved chef from Neatza with Răzvan and Dani, cooked this delicious recipe in the morning and offered us many details and tips on how to prepare for optimal taste.


For this bean meal, Vlăduț uses three stages of preparation. it should be mentioned that it is a recipe from Vlăduț's kitchen.

The first step is to boil the beans.

The well-washed beans are boiled in three waters, for about 5-6 minutes after they start to boil. After each boil, drain well and rinse with hot water.

Only the fourth water is final, and & icircn this water is added, optionally, a little baking soda, to speed up the penetration of beans.

Vladut's advice is not to add salt from the beginning so as not to influence the finish of the beans.

The second stage: the preparation of the smoked ciolan.

The two pieces of smoked ciolan are washed well with hot water and boiled in water so that they are well covered. And here, the first water is thrown away, in order to remove the toxins from the ingredients used to smoke the ciolan.

Then it is left to boil until the meat and the rind penetrate well. Drain the two pieces of smoked ciolan, sprinkle with salt and bake at 200 degrees for about 20 minutes, until browned nicely and the crust becomes crispier.

The third stage is the preparation of vegetables.

Finely chopped and chopped vegetables are lightly fried in sunflower oil, only to penetrate.

Careful! Do not let the vegetables get that harmful taste of frying!

Over the lightly penetrated vegetables, add a pinch of the soup from the smoked ciolanul and let it boil until it penetrates definitively. Add the bay leaves, then add the tomato paste and pepper paste.

After boiling for a few more minutes and the beans are already cooked, drain the bean juice and add the vegetable sauce with tomatoes and peppers. Add crushed garlic, a little tarragon, salt and pepper to taste. At the end, add the ciolan from the oven, to leave its flavor & icircn m & acircncarea beans.

In order not to lose details and important advice from Vlăduț about how to prepare it traditional recipes for smoked beans, access the video above!


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 away the first water, after a few boils, putting it back to boil 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.