Dried bean soup with smoked ciolan

Dried bean soup with smoked ciolan

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

We wash the beans and leave them in cold water, preferably overnight or a few hours.

This will boil faster.

I boiled the beans separately in water with salt and finely chopped onion.

Separately, I boiled the ciolan with the vegetables. Here I did not add salt until the end, the ciolan being also salty.

When the beans were almost cooked, I strained them and threw the water off them, then I put them in the pot in which I boiled the ciolan with the vegetables.

In the meantime, I've prepared the ranch.

In a saucepan I put oil, I added flour and I hardened it very little, then I added paprika, tomato juice and enough water to thicken the flour, I think about 200 ml of water are enough.

I put the lentils in the pot with the soup, I seasoned it with pepper, there was no need for salt.

At the end I added the greens.

Cream can also be added to the soup pot, but it is preferably served separately.

You can choose to eat it with dried onions, red mustard, green onions or hot peppers.

Bean goulash with smoked ciolan

Bean goulash with smoked ciolan from: smoked ciolan, dried beans, assorted vegetables, onions, garlic, oil, flour, salt, paprika.


  • 1 large smoked ciolan
  • 250 g dry beans
  • 1 link assorted vegetables (carrot, parsley, celery)
  • 1 white onion
  • 2 cloves of garlic
  • 1 tablespoon oil
  • 1 tablespoon flour
  • salt
  • Paprika

Method of preparation:

Leave in cold water, in separate bowls, knuckle and beans dry. The next day you put knuckle boiling. add beans and the vegetables cleaned and finely chopped and simmer.

In the meantime, baby onion finely chopped in hot oil, add garlic, paprika and with a little flour you make a rântaş, which you add to the boiled beans. Serve hot and spicy to taste.

Dried bean recipes. Perfect for a winter menu

Who doesn't like dried beans ?! You can find it in various shapes and sizes: white, red, black, motley, large or small grains. It is a vegetable full of vitamins and minerals that can be combined with both meat and vegetables. You definitely have left from December 1st, so we show you some recipes with dried beans, other than smoked ciolan.

Sandwich | VIDEO

Ingredient: 500 g beans, a large onion, 5 cloves garlic, 50 ml oil, 200 ml tomato sauce with pepper, salt and pepper, greens

Preparation: boil the beans, changing the water three times. Finely chop the onion. Heat the oil in a pan, add the onion and let it harden. When the onion becomes glassy, ​​add the tomato sauce with the peppers and mix. Bring to the boil for about 5 minutes, then remove from the heat. In a saucepan put the boiled and drained beans, tomato sauce and 300 ml of water (in which he boiled the beans). Boil for about 5-8 minutes, over low heat, until the sauce decreases. At the end, add the crushed garlic, salt and pepper to taste. Serve on toast with chopped greens.

Ingredient: 1/2 red onion, a tablespoon of balsamic vinegar, sea salt, pepper, 2 cloves garlic, two green onions, 400 g black beans (a can), 100 g breadcrumbs, a lemon, olive oil

Preparation: clean the onion and cut into slices. Put the onion rings in a bowl and pour balsamic vinegar and a pinch of salt over them. Mix well and leave the onion to marinate. Peel and finely chop the garlic cloves and green onions. And put over the red onion in the bowl. Drain the black beans from the canning liquid and place on a paper towel to drain the water well. Pour the beans into the bowl with the onion and garlic and add the breadcrumbs. Mix the beans with the breadcrumbs, crushing it with a fork. Divide the mixture into two or three balls, then flatten into meatballs. Heat a tablespoon of olive oil in a non-stick pan over medium heat. When the pan is hot, fry the bean burgers for 4-5 minutes on each side until golden brown.

Pork soup

Ingredient: 1 kg of bone-in pork leg, 200 g of dried beans, oil, a liter of borscht, water, a piece of celery, a parsnip, 2-3 carrots, 5 large onions, a red capsicum, a green capsicum, a yellow bell pepper, a sprig of dried thyme, two tablespoons of broth / tomato juice, greens: parsley, larch, rosemary

Preparation: the beans, cleaned and washed, are boiled in a pot of cold water for 40-50 minutes. Separately, boil the pork cut into pieces suitable for large. Collect the foam formed whenever necessary. Chop the vegetables and fry with 2-3 tablespoons of oil, add the broth / tomato juice when they are well simmered and leave on the fire for another 5 minutes. Drain the beans from the water in which they boiled and rinse, if necessary, with hot water. The soup resulting from the boiling of the pork is strained and added over the beans together with the meat. When the cooking resumes, add the hardened vegetables, add salt to taste and add borscht. After a few boils, sprinkle with chopped greens and add rosemary.

Mushroom stew

Ingredient: 500 g champignon mushrooms, a can of red beans, a red (or white) onion, a piece of leek (10 cm), 2 cloves of garlic, a cup of broth, a tomato, a teaspoon of paprika, pepper, dried thyme, salt , parsley

Preparation: chop the onion and leek. Garlic cloves are sliced. Heat 3 tablespoons of oil in a pan and lightly fry. Wipe the mushrooms with a clean towel, and cut into medium pieces. Put onions and leeks and cook for 5-10 minutes until they leave the water and subtract. Add a teaspoon of paprika, a pinch of pepper and a pinch of salt. Stir and add the broth. Leave for another 2 minutes on low heat and add the red beans with the juice from the box. Stir and simmer. Cut the tomatoes into cubes and place them over the beans. Add a little dried thyme. Put a lid on the pan and simmer for 20 minutes until reduced. After it has dropped enough, turn off the heat and add the parsley.

Mexican pilaf

Ingredient: a can of red beans, 3 cups water, a can of tomatoes, a large cup of long grain rice, a small box of corn kernels, a tablespoon of oil, a tablespoon of cumin seeds, 6 cloves of garlic, a onion, salt, pepper, a teaspoon of paprika
Preparation: cut the peeled tomatoes into pieces. Put the tomato juice in a bowl and add water with the same cup over it, so that three and a half cups of liquid result. Add salt and pepper. In a large skillet, heat the oil over medium heat. Add the long grain rice and mix gently until the grains turn golden. Add the chopped garlic cloves, finely chopped onion, cumin and paprika to the rice. And cook everything for about a minute and then add the chopped tomatoes. Keep the pan on the fire until the tomatoes become a paste. Then add the three and a half cups of water with the tomato sauce, corn and beans. Allow to simmer. After about 10-15 minutes, cover the pan and let it simmer on a very low heat until the liquid is absorbed, about 15 minutes.

Salmon with salad

Ingredient: two pieces fillets of salmon, salt, two tablespoons balsamic vinegar, a tablespoon olive oil, 50 g bacon, parmesan, 60 g boiled beans, 170-220 g kale, pepper

Preparation: season the salmon with salt and pepper and fry in a non-stick pan on both sides for 3-5 minutes. Cut the bacon into strips and fry a little in a pan. Peel a squash, grate it and cut it into smaller pieces. Then add the beans, bacon and grated cheese to the bowl. Mix the olive oil and vinegar and put in the salad. Season with salt and pepper to taste. Serve the salmon on the salad.

The bean with ciolan is not missing from the tables of most Romanians on Romania's National Day, which is celebrated on December 1. We offer you a delicious below bean recipe with ciolan .

The cooking time differs depending on how fast the beans boil. If it boils quickly, the preparation of beans with ciolan should not exceed more than an hour and 30 minutes.

Bean soup with smoked ciolan for Romania's National Day

Ingredients Beans with ciolan
1 smoked shank with bone
300 g dried beans
sweet Boya
1 bay leaf
2 & # 8211 3 tablespoons oil
2 medium onions
1 carrot
1 red
50ml tomato juice

Preparation Beans with ciolan
Soak the dried beans in cold water for at least 8 hours (overnight).
Place the whole ciolan, with all the bone, in a large pot and cover it with cold water (to pass it with 2 fingers over it) and put it on the fire to boil. I used the pressure cooker and boiled it for 30 minutes. Bone and cut the meat (with the rind into pieces) into suitable pieces. You keep the water in which the ciolan boiled.

Meanwhile, boil the soaked beans. Let it boil for 10-15 minutes and change the water twice. Drain it, rinse it and boil it again in cold water.
Tip: a teaspoon of baking soda works wonders! It helps to cook the cellulose from the peel of the beans and softens them faster. Baking soda is put in the first 2 rounds of boiling, not in the last.
Put the beans in the pot again and pour over it the hot juice in which the ciolan boiled. The liquid level is 1 finger above the bean.
Peel and chop the onion, peel the tomato and cut it into cubes, and put the cleaned and washed carrot on a small grater. In a pan, sauté the onion, carrot and tomato in 2 tablespoons of oil over low heat. Sprinkle with a pinch of salt to help soften them. Add the tomato sauce and 2 tablespoons of the juice from the ciolan. Pour the tomato sauce over the beans and mix, then add the pieces of boiled and deboned ciolan. Add the spices (salt, pepper, paprika, bay leaf) and simmer until the beans have become soft, pasty.
Serve the beans with ciolan with your favorite pickles. We served it with donuts and cauliflower and fresh homemade bread.

How to boil beans in a normal pot

An important thing is that the beans should be washed well with cold water, and kept in clean water for at least 5 hours, during which time the beans will soften and swell.

The beans that have been kept swollen are washed 1 more time, then put in a large pot, cover with water and add 1-1.5 liters of cold water. Put on the fire, and 30 minutes from the time it starts to boil.

After 30 minutes, drain the beans from the water in which they boiled, then boil them again in the pot that has been previously washed, with a similar amount of water as in the first case, but the water must be hot. Add 2 teaspoons of salt and cook for approx. 30 minutes.

After the second boil, drain the beans and put them back in the pot in which they boiled. Add hot water and 1 teaspoon of salt over it.

The beans are thus boiled in more water to be more easily digested. If after the first 2 rounds of cooking for 30 minutes it seems to you that the beans are a little hard, you should not be scared, because it will also boil with the vegetables.

The process of boiling the beans is almost ready, then add the vegetables and the ciolan to prepare the bean soup.

Dried bean soup with smoked ciolan - Recipes

I had said at one point that in Teo, a delicate 3-year-old child, there is a fierce fight. What does he like best? Bean or meatball soup? He will invariably answer that he wants you to do both. But he is content if you do them in turn. So bean soup is a place of honor in our house. Mousse with onion rubbed with salt, a drop of vinegar and olive oil.

1 small smoked ciolan (700 grams)

a small parsley root

a small parsnip root

a can of X 400 grams of tomatoes

4 tablespoons olive oil a bunch of larch

a tarragon bond (optional)

Boil the ciolan over low heat for about 45 minutes or until the crust is soft and the meat comes off the bone.

The beans are picked and soaked overnight. Drain the next day and bring to a boil in sufficient water. When it boils, drain it in a sieve and transfer it to a boil in another pot with boiling water. I repeat the water change process twice.

Bring the beans to a boil over low heat.

Meanwhile, the onion, carrot, pepper, celery and parsley and parsley roots, diced, fry in olive oil until slightly softened.

When the beans are almost ready (it can take 2-3 hours, depending on the type of beans used), add the hardened vegetables and boiling water, if necessary.

Bone the ciolan and put the pieces of meat in the soup.

When the vegetables are almost cooked, add the canned tomatoes and bring to a boil. Match the salt soup, turn off the heat and add the larch and tarragon (if you like its aroma).

I use a bean with small grains, received annually from an aunt in Cluj. In this way, I avoid reliving nightmares from the past, when I boiled a Romanian bean for 4 hours and it was a bomb. When I don't, however, I buy a Greek one, with a bigger grain, which boils quite quickly and is not very lame.

Related recipes

Totally agree with what Cristian comments. We do this wonder relatively often, especially for our children. Why 5l water? Why not boneless smoked ciolan? The water changes when you boil the beans, lol! I was thinking of 2-3 bay leaves and peppercorns. Celery and parsley root? What, is it soup? Oops, unwittingly, I had almost the same comments with the tiz. Thyme OK. Anyway, let's appreciate the effort!

1.5 kg bone marrow? but smoked boneless ciolan? 5l of water ?? Boneless smoked ciolan does not boil! why not boil the beans by changing the water 2-3 times? dafin, peppercorns? Tomato juice in the end is essential, where it is, CIAO tomatoes e.g. You can boil some tomatoes a little, peel them and chop them. Why sweet paprika and not hot paprika? Beans are sweet! What is celery and parsley root looking for here ?? It's not soup! Disaster!

Leaving among foreigners but longing for the taste of home, I learned to cook from this site. I hadn't made bean meal until and I was really curious to see how it turned out. I had a choice of 4 recipes and I went for the "Cooking with Mira" version, not because of the presentation of the recipe (somewhat the same as the other 3 found) but because of the feedback and comments :))

Therefore, I feel obliged to give an evaluation and to leave a few lines written as a sign of gratitude.
I followed exactly the recipe (except for the part with the stalk where I cooked for almost 2 hours and the meat did not fall off the bone, so I decided to make it fall forcibly: D).
I cooked for 6 people (5 Romanians and an Englishman) and they all licked the bowls :))

Thank you very much for the guidance,

I just put the beans and the ciolan in the pot

You're crazy. she's a criminal

I also added 1/2 teaspoon of basil and a few mustard seeds .. It's good, what can I say!

Didn't I really understand what it is, bean soup or low beans? And in one case and in the other I don't understand what celery and parsley root are looking for here! It's bean soup or food and the bean has its unmistakable taste, it's not beef soup or chicken soup to put all those vegetables in! If we put the same vegetables in all the soups, we will not differentiate between tastes, they will all be the same! As for the ciolan, if it is painted and injected as it is everywhere in all stores, I would miss it and look for traditional smokers in traditional producers. Anyway, I and the soup and the food (iahnia), with or without smoking, make them differently and as I make them you know that you eat beans and nothing else, and I'm sorry that I don't have the time and patience to post my recipes with explanations, arguments and images.

It is very good, but I do not use ciolanu and frying, I have stomach problems and I do it like caviar and it is very good

Recipes beans with ciolan. 9 Recipes for beans with ciolan for December 1 & # 8211 Eat Romanian!

Beans with ciolan it is one of the most delicious traditional dishes. The original recipe for beans with ciolan was created by army kitchens and is considered by soldiers to be the tastiest food in the world. Here are 9 recipes for string beans.

1. Beans with ciolan


  • 1 kilogram of dried beans (soaked overnight)
  • 1 smoked ciolan
  • 2 tablespoons oil
  • 3 bay leaves
  • 1 large white onion
  • 2 carrots
  • 1 tablespoon paprika
  • 1 teaspoon grated oregano
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon cumin
  • 3 tablespoons tomato paste
  • 1 tablespoon honey
  • salt and pepper

Read the full network of beans with ciolan

Smoked beans

beans It is a vegetable, but it contains valuable proteins, often associated with meat. This makes them an alternative to meat for vegetarians or for those who want to limit the intake of animal products. Beans are also a healthy substitute for the heart. It does not contain cholesterol or saturated fats and generally has a limited amount of fat.
Read the full network of beans with ciolan

Video: Ριζότο με μανιτάρια. Yiannis Lucacos (August 2022).