Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts
Tuesday, April 1, 2014
Zucchini with Beef and Garbanzo Beans Kabak Bastırması
I saw this recipe in a Turkish food blog, chez Ayşenur, and immediately decided to make it. Garbanzo beans and zucchini: how could it be bad? It certainly is delicious. Ayşenur says that this is a local recipe from Kilis, a city in Turkey near the Turkish-Syrian border.
2/3 cups of garbanzo beans
1/2 pound stew beef (I preferred beef but y0u can also use lamb)
2 zucchinis, medium size cut in half-rounds
2 tbsp olive oil
1 onion, chopped
2 banana peppers or 1 bell pepper, chopped
1 tbsp tomato paste
1 tbsp spicy pepper paste
3 cloves of garlic, minced
juice of one lemon
1 tbsp dried mint flakes
-Soak garbanzo beans overnight. The next day cook garbanzo beans and stew beef in a pressure cooker with 5-6 cups of water for 45 minutes. If you dont have a pressure cooker, then you should cook them for at least an hour or until the garbanzos are soft. Or if you want to use canned garbanzo beans then cook them for approximately 30 minutes (until the beef is cooked). Take the garbanzos and beef out and keep the water; do not throw it away.
-In a big pot heat the oil and add onions and pepper. Stir until theyre soft.
-Add the tomato and spicy pepper paste, stir for a couple of minutes. (if you cannot find spicy pepper paste, just use tomato paste and pepper flakes)
-Now its time to add garbanzos, beef, and zucchini. Add 3-4 cups of the water you saved from garbanzos and stew beef. Salt to your taste. Cook for 30-40 minutes or until zucchini is tender on low.
-Mix minced garlic and lemon juice and stir in when zucchini is cooked. Simmer for 2-3 minutes and turn it off. Sprinkle dried mint , cover, and let it sit for 10 minutes before you serve. You wont believe how tender the beef will be.
Ayşenur suggests that it should be served with bulgur pilaf. I have a bulgur pilaf recipe, but it would be too flavorful for this. You can also serve it with white rice. But if you want to try it with bulgur, heres how to make a simple bulgur pilaf: Heat 2 tbsp butter in a pot. Add bulgur and stir a minute (the ratio of bulgur you will use to water should be 1:2). Add 1 tbsp tomato paste (or more) stir for another minute. Add water and salt, bring to a boil, and then cover and cook on low until bulgur soaks the water.
BEANS EGG PORIYAL
BEANS EGG PORIYAL
This is a diversion from the usual beans poriyal. Initially, I tried it with only onions and beans. Later I used tomatoes for this, which was very good, so I started using the onion-tomato combination for this poriyal with eggs. Here goes the recipe:
INGREDIENTS:
Green beans, ¼ lbs.
Onion, small, 1.
Tomato, small, ½.
Ginger-garlic paste.
Eggs, 1-2.
Chili powder, 1 teaspoon.
Salt, as per taste.
Mustard seeds and urad dhal for seasoning.
PREPARATION:
Chop the beans into small pieces as well as the onion and tomato. Heat a kadai with oil and when it is heated, add some mustard seeds. When the mustard seeds splutters, add a small amount (may be ¼ teaspoon) of urad dhal. When the urad dhal turns brown, add the chopped onion and sauté for a minute. Then add the tomatoes and ginger-garlic paste and sauté everything well till the onion and tomato are well blended. Add the beans and sauté for a minute and later add a teaspoon of chili powder and salt. Now add around ½ cup of water and cook them closed for 5-10 minutes until the beans are well cooked. When the beans are well cooked and dry, break 2 eggs over the beans and scramble the eggs well with the beans. Turn off the stove when the eggs are adequately cooked. Some black pepper may also be added at the end with the eggs. Garnish with cilantro leaves and serve.
This is a diversion from the usual beans poriyal. Initially, I tried it with only onions and beans. Later I used tomatoes for this, which was very good, so I started using the onion-tomato combination for this poriyal with eggs. Here goes the recipe:
INGREDIENTS:
Green beans, ¼ lbs.
Onion, small, 1.
Tomato, small, ½.
Ginger-garlic paste.
Eggs, 1-2.
Chili powder, 1 teaspoon.
Salt, as per taste.
Mustard seeds and urad dhal for seasoning.
PREPARATION:
Chop the beans into small pieces as well as the onion and tomato. Heat a kadai with oil and when it is heated, add some mustard seeds. When the mustard seeds splutters, add a small amount (may be ¼ teaspoon) of urad dhal. When the urad dhal turns brown, add the chopped onion and sauté for a minute. Then add the tomatoes and ginger-garlic paste and sauté everything well till the onion and tomato are well blended. Add the beans and sauté for a minute and later add a teaspoon of chili powder and salt. Now add around ½ cup of water and cook them closed for 5-10 minutes until the beans are well cooked. When the beans are well cooked and dry, break 2 eggs over the beans and scramble the eggs well with the beans. Turn off the stove when the eggs are adequately cooked. Some black pepper may also be added at the end with the eggs. Garnish with cilantro leaves and serve.
Sunday, March 16, 2014
Spicy Pork stew with sweet potatoes and beans
Im on a bit of a mission to try to use up food from my freezer and dry goods from the larder. I had four pork steaks in the freezer which with some extra ingredients would make a meal for Saturday and also enough left for Monday nights dinner.
I had picked up a copy of Februarys Delicious Magazine and saw a recipe for Spicy pork stew with sweet potatoes and beans. The recipe combines spices and herbs with pork, tomatoes, sweet potatoes and kidney beans in a sweet and warming stew with just the right level of spice for me. The recipe suggested serving the stew with crusty bread, but to make it go further I added some basmati rice from my larder supplies!
Tuesday, March 11, 2014
Kidney beans Black eye peas vegetables Healthy soup
Yesterday I made this yummy soup for dinner. This smells awesome and tastes delicious. Apart from haing excellent smell and taste we have to look at the another important and intresting feature of this recipe. It is healthy and can be had with roti(Indian Bread) or Bread or Rolls. We had with toasted white bread. You can also have this soup with out any bread. You can modify this recipe to your taste, that is you can add more spices or reduce the spices and cook. You can even choose your favorite vegges also. That is why I like this soup a lot. Try it and you will ike it for sure.
Ingredients
Kidney beans 1/2 cup
Black eye peas-1/2cup
water as required
carrot-1 medium size sliced
Tomato-1 medium size schopped
Cauliflower/broccili-1/2cup florets
Green chili-2
salt to taste
Method
I am making the mild spicy version of this recipe. you can prepare it to you taste by reducing or increasing the amout of ingredients. Wash and soak Kidney beans and Black eye peas for about 4-6hrs.
Now take a pressure cooker and add Kidney beans, black eye peas, chili, carrot, tomato, cauliflower and cook it for 3 whistles by adding required amout of salt. When all the pressure escapes from the cooker open it and mix well with spoon. Serve hot.
For more spicy version
Prepere tempering (talimpu/thadka). For this heat 2tbsp of oil in a pan and add 1tbsp of cumin seeds and 1/2tbsp of fresh garlic crushed. When the garlic turns golden brown mix with the cooked soup. You can also add 1/4tbsp cumin powder and 1/4tbsp of coriander powder and cook it again.
Garnish with coriander/cilantro and serve hot.
Hope you like my recipe.
Kidney beans 1/2 cup
Black eye peas-1/2cup
water as required
carrot-1 medium size sliced
Tomato-1 medium size schopped
Cauliflower/broccili-1/2cup florets
Green chili-2
salt to taste
Method
I am making the mild spicy version of this recipe. you can prepare it to you taste by reducing or increasing the amout of ingredients. Wash and soak Kidney beans and Black eye peas for about 4-6hrs.
Now take a pressure cooker and add Kidney beans, black eye peas, chili, carrot, tomato, cauliflower and cook it for 3 whistles by adding required amout of salt. When all the pressure escapes from the cooker open it and mix well with spoon. Serve hot.
For more spicy version
Prepere tempering (talimpu/thadka). For this heat 2tbsp of oil in a pan and add 1tbsp of cumin seeds and 1/2tbsp of fresh garlic crushed. When the garlic turns golden brown mix with the cooked soup. You can also add 1/4tbsp cumin powder and 1/4tbsp of coriander powder and cook it again.
Garnish with coriander/cilantro and serve hot.
Hope you like my recipe.
Saturday, February 22, 2014
Southern Style Green Beans – Slow Beans for Fast Times
That’s why every once and a while you have to enjoy something like these slow-cooked, southern-style green beans. These beans are cooked forever in a bacon-spiked, aromatic broth, and when they’re finally done, you’re almost shocked at how good they are. It seems so wrong, yet tastes so right.
I think two hours is perfect, but if your beans are fatter/thinner, you’ll have to adjust the time. What you’re looking for is something that literally melts in your mouth. Vibrant, quickly blanched green beans are many things, but “melt in your mouth” isn’t one of them. I hope you give these a try soon. Enjoy!
Ingredients for 6 portions:
2 pounds green beans, trimmed
1 handful sliced bacon (6 oz)
2 pounds green beans, trimmed
1 handful sliced bacon (6 oz)
1 sliced onion
3 cloves garlic, minced
1/4 cup tomato sauce
3 cups chicken broth
salt, pepper, and cayenne to taste
View the complete recipe
View the complete recipe
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