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Bean soup with ciolan

Bean soup with ciolan


it's terribly hot and I'm not used to cooking pork or beans in the heat, but when my mother returned from Romania a few days ago, among other things, she brought me a smoked shank ... and what I enjoyed. ..the next day I got to work.

  • 500 gr dried beans
  • 1 smoked ciolan
  • 2 carrots
  • 1 onion
  • 1 celery stalk
  • 3 tablespoons flour
  • 2 glasses of tomato juice (or a few tablespoons of broth)
  • green parsley
  • tarragon

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Bean soup with ciolan:

We put the beans in the evening (or we put it and boil it for 20 minutes, then we drain it and continue the preparation). The next day we drain the water, rinse it and put it in the pot.

Finely chop the onion, carrots and celery and put them over the beans. Remove the meat from the colander and put it over the vegetables and beans, add water and bring to the boil.

When the beans are almost cooked, put 7-8 tablespoons of oil and 3 tablespoons of flour on the fire and when it turns brown we put the tomato juice and a few drops of water, mix so as not to make lumps and leave until it starts to boil then put in the soup and let it boil for another 10-15 minutes.

At the end, add salt and pepper and put the chopped parsley and tarragon and then set aside.

Serve with green onions or an onion salad with vinegar ....


Another bean soup

Yesterday I made bean soup. With a whip. Lust, not another. I think the stars were perfectly aligned, otherwise I can't explain why I came out so good. Here's how:

I soaked the beans the night before. This way I made sure it would boil quickly and evenly (meaning I wouldn't have broken grains among the hard grains like stone).

I put the smoked ciolan in the evening, also the night before. After removing it from the salt, I added a little smoked bacon.

Vegetables can not be missing: celery, carrots, onions, garlic.

In addition, a mixture of chopped vegetables and preserved in salt, an aromatic supplement. Can you imagine I don't use salt at all for this food?

I cleaned, washed and chopped the fresh vegetables.

I sautéed them together with the preserved ones and with the diced bacon.

After they softened, I boiled them together with the beans and a few sprigs of thyme (thyme flavors and promotes digestion, eliminating some of the problems caused by eating beans).

In the meantime, I boiled the ciolan (about an hour and a half) separately. I kept some of the water in which it boiled and poured it over the beans (for taste, of course).

When the beans were almost cooked, I put the meat on the stove in the pot.

Finally I put a bunch of chopped parsley leaves.

I added a little tarragon. Ready soup. No tomatoes, no flour, no rancid, no fried onion in lard, no thickening.


The beans are washed and left in cold water, preferably overnight or a few hours. It will boil faster and be easier to digest.

The next day, boil the beans for 20 minutes and pour the water over them.
Separately, boil the ciolan, and when it is half cooked, add the diced vegetables and harden them in a tablespoon of oil. Add the beans to the boil.

When all is cooked add the chopped tarragon and parsley and match the taste of salt and pepper, vinegar.

It can be served with red onions or hot peppers.

Two features that draw me to Philips Multicooker are:
- Adjustable valve for pressure control, the ingredients retain their nutritional values.
- The 2 mm thick vessel conducts heat evenly and prevents food from burning.


Bean soup with ciolan in bread

Mix the yeast with salt and a little warm water and add the composition over the flour. Knead and add as much water as possible. Leave the dough to rise for about an hour (in the meantime we will take care of the soup).
After the dough has risen, divide it into 2 and put it in 2 pots / round dishes (heat-resistant) lined with oil and flour with a diameter of about 20-25 cm. Let them rise a little longer, and then put them in the oven for about an hour. At the end I greased the breads with egg yolk to look better and I left them for another 5 minutes.

How to prepare bean soup with ciolan

Put the beans (previously soaked) to boil and throw the first water. Boil the beans again. Meanwhile, prepare the vegetables (wash, clean and slice) and wash the pork chop well.

Add over the cooked beans (after I threw the first water) the finely chopped vegetables, the thyme sprig, the bay leaf, the roots, the peeled tomatoes and the ciolan cut into 2-3 pieces to boil faster. Boil everything until the beans have boiled well and at the end add the tomato juice. Let it boil for a few more minutes and set it aside.

How to put bean soup with ciolan in bread

We take the dishes out of the oven that have previously cooled. Carefully turn each dish upside down on the table so that the plate of bread comes off the dish easily. It will be thick and crunchy enough on the outside and there is no risk of it softening when we put the soup in it. Put hot soup in this & # 8222plate & # 8221 bread and sprinkle freshly cut greens on top.


Smoked bean soup

Smoked bean soup with simple recipe & # 8211 simple recipe. That is & # 8222 pasula cu ciolan & # 8221 & # 8211 Transylvanian soup. How to boil a smoked stew in a pressure cooker? How do you soften the dried beans and how long does it boil? Food recipes. Recipes with dried beans. Recipes with smoked pork chop.

When I buy smoked ciolan I first boil it and then I see what I do with the fragrant juice. I have about two options: potato soup (see here) or this smoked bean soup. Most of the time I buy two medium jars to have one in the soup and one as a sausage (pressed jelly). Of course, mine make noses and they want to choose only the pink meat, leaving me and my mother with the mouse and the cartilage. They don't know what they're losing!

And this time I telepathically communicated with my mother in the sense that I soaked the beans in the evening (I didn't even know what I wanted to do with her) and in the morning I woke up with my mother at the door bringing the ciolan. Pfff & # 8230 what's wrong with you? Well, I haven't eaten for a long time and I thought you were making a Transylvanian potato soup on it. Aha & # 8230hai see what I have in the kitchen! Here's the soaked beans! Tanana & # 8230 we make bean soup with ciolan! In Transylvania and Banat we don't really use the term "soup". We all have soups, respectively "zamuri".

I have a major problem with commercial & # 8222 smoked & # 8221 chocolates (especially vacuum ones that are hardly smoked at all) and over the years I have had all sorts of surprises with them: they looked and smelled ok on the outside and were well-fused on the bone. (that is, they could), others were ready rancid from the skins, some were salty ocna while the fins almost not at all, etc.

The smoked ciolan must smell pleasant, of smoke, of ham. For several years I have been buying pork and smoked meats from a private butcher in Arad (of the Tal family from Bujac) and I am very satisfied with their products.

Also with this smoked ciolan, I make a bean stew & # 8211 see the recipe here.

If I had the ciolan for a long time, I would boil it in a miracle pot (kukta, under pressure) and let it cool in its juice, and the next day I would degrease it by picking the layer of lard from the surface. If I feel like squeezing, then I take the meat off the bone while it's hot and roll it tightly in plastic wrap. I leave it to cool and then put it in the fridge. How good is this pressed ciolan, cut into thin slices after it cools well! Find the recipe here.

Said and done! Don't be surprised that there aren't many ingredients in this soup & # 8211 it really doesn't need. Ciolan does all the work.

In winter I make a "richer" version of this soup with ciolan, sausages, ribs and beans & # 8211 see here.

From the quantities below it results approx. 10-12 servings of smoked bean soup.


1 kg dry beans, 1.5 kg pork (smoked ciolan), 1.5 kg beef, 100 ml oil, 3 large onions, 4 carrots, 2 pieces parsnips, 2 pieces parsley, a celery, 2 bell peppers , 2 hot peppers, 500 ml bullion, a tablespoon paprika, a bunch of parsley, 3 thyme sprigs, 4 bay leaves, a teaspoon salt, a teaspoon pepper

Put the beans in warm water, soak them, for 8 hours. Put the smoked pork in cold water for 8 hours, especially if you use homemade smoked meat. If your smoke is salty, boil it for 20 minutes. Wash, clean and chop the vegetables. When the fire is simmering under the pot, add the oil and when it is hot, add the chopped onion. Saute onions for 2 minutes and then add the rest of the chopped vegetables: carrots, parsnips, parsley, celery, bell peppers, hot peppers and cook for 3 minutes, then add the paprika, pork and beef, cut into pieces. Brown all the ingredients for another 2 minutes. Add 6 liters of water, put the lid on the cauldron, let the fire simmer for 20 minutes. Lift the lid and add the beans to the pot. Add the salt, put the lid on and let the ingredients simmer over low heat for two hours. If the smoked ciolan is homemade and salty, do not add salt, leave it for the end and add if the soup requires it. Periodically check the stew, add water if needed, and when it is ready to cook, add the broth, bay leaves and cook for another 5 minutes. Add the pepper, then the thyme and parsley and take the soup off the heat. Good appetite!


Bean soup with smoked ciolan

The beans are picked, passed through a stream of water and placed in a pot. Add water to the beans to be covered by only 2-3 fingers of water.

Let it boil for a few minutes and change the water. Throw the first 2 waters, keep the third otherwise the juice will no longer taste.

Peel the onion and cut the scales.

Finely chop the peppers, carrots and celery.

The boned ciolan is cut into cubes and boiled.

When it is almost cooked, add the vegetables and beans with the juice and let it boil until the vegetables are soft. It matches the salt to taste.

When the vegetables have boiled, add the tomato juice.

Bring to a boil, turn off the heat and sprinkle a little thyme and finely chopped dill.


Ingredients:
- 2 pork hocks (smoked)
- 1 lb beans
- 1 carrot
- 1 parsnip
- 1 squash
- One 15 oz can of tomato sauce or 3 tomatoes
- 1 bell pepper
- 1 red onion
- 1 cup parsley
- Jump
- Pepper
- Chili pepper
- Thyme
- Bay Leaves

Preparation:
- In a large pot, put the smoked pork in plenty of water. Cover with a lid, and boil for about 3.5 hours. We want to cook the meat until it starts to fall off the bone. And we keep it covered to prevent a lot of the water from evaporating.
- Separately, we need to boil the beans (I usually use a 1 lb bag of navy beans). In Romania, the water in which they boil needs to be changed several times to help eliminate the gases. And it seems to work, so I do it. So, put the beans in water and bring to a boil. Completely discard the water, replace it with fresh cold water, and repeat the process several times. The magic number in Romania seems to be 3, but I usually do it 5 times.
- Separately, shred the carrots, parsnip, and squash. Also, dice the tomatoes (if not using the tomato sauce), bell pepper, and half of the red onion. They will contribute a delicious natural flavor to the soup.
- Once the meat starts falling off the bone (you can easily remove it with a fork and a blunt knife), figure out how much water you want to keep - and you want to keep some of the water that the smoked hocks boiled in, as it has a great flavor. If you keep more, you’ll end up with a Smoked Pork Hocks with Beans Soup. If you keep less (about 7 cups), you’ll end up with a Smoked Pork Hocks with Beans Stew. You'll also end up with a stew if you continue the steps following for longer, and allow more water to evaporate. That's my favorite process, as it also turns the beans a bit mushy and the sauce slightly thicker.
- Add the beans (after having discarded the final water they boiled in) and the vegetables to the hocks and the water. Also, add the spices: salt, pepper, and chili pepper to taste, about 3-4 bay leaves, and some 4 tablespoons of thyme.
- Cook together for 20-30 minutes, or until most of the water evaporates and you have a thick sauce for the stew.
- Once it is ready, remove from heat, add the chopped parsley leaves, mix, and cover.

Presentation:
- Serve next to toasted bread and red onions. Feel free to further top it with chopped dill or parsley and finely-diced red onions for an improved presentation. Serve warm. And enjoy.


Good question: What goes with black bean soup?

I'm part of a rotating group of parties and that's it. I have a killer recipe for black bean soup, which is quite full of content and spicy, but I'm not sure what else to serve.

I was thinking maybe about corn, or something like that, but do you have any suggestions for bread, salads, sides or types of wine that would go well with such a soup? Thanks! And I'll let you know how it goes!
- Marie

The first thing that came to my mind was my mother's beer bread recipe. It is buttery (not to mention beer-y) and dipped in a spicy black bean soup, it would be divine, especially in winter. A quick Google search will generate many recipes, all similar to each other (it's a pretty basic formula). I will also post my mother's recipe once I get my hands on it this weekend.

Regarding the wine, I sent a message to Jenny, our wine correspondent, and she says, "Here are my three completely opposite recommendations:"

1) A Zinfandel extract rich, alcoholic, like a Ridge. Or try Bodegas Juan Gil Jumilla Monastrell - a Spanish wine available in NYC at Union Square Wines & Spirits and Astor Wines. Something with a lot of fruit, high alcohol, but not too tannic. Tannin and black beans are not friendly with each other.

2) A dried sherry they are an acquired taste, I personally love them, but they are dry bones, slightly oxidative and really crazy. Either a fine or a Manzanilla, but not a Sherry cream.

3) Demi-Sec Vouvray, a soft Chenin Blanc light with a hint of sweetness, just a hint.

Kitchn's Delicious Links column highlights recipes we're excited about from bloggers we love. Watch each week as we post our favorites. Flank steak is a great way to mix protein during the week, so your dinner isn't all chicken, every day. It's a relatively cheap beef cut and I find it much easier to cook than chicken, because you don't have to worry about bringing the meat to the exact right temperature.

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