Beaten bean salad for fasting

Name: Beaten bean salad for fasting - Dumitrana N.
Ingredients: Ingredients for beans: 500 g beans; 3 carrots; 1 large white onion; 1 teaspoon of salt; 2 tablespoons of oil; 1 small bowl of juice (from the boiled beans); 3 cloves of garlic. Ingredients for sauté: 2 tablespoons of oil; 6 green onions; 1 white onion; a bunch of lovage; 1 teaspoon of salt; 200 ml tomato juice; 6 black olives for decoration.

Season - Beaten bean salad for fasting by Dumitrana N. - Recipia

Post Bean Puree - A Tasty and Comforting Dish Who doesn't love a simple yet flavorful meal? Post bean puree is a true delight, perfect for any occasion, especially during fasting days. This recipe is not only easy to make but also healthy, providing you with an excellent source of plant-based protein. Total preparation time: 1 hour Cooking time: 40 minutes Servings: 4-6 History and Tradition Post bean puree has its roots in popular culinary traditions, being a common dish among simple people who relied on accessible yet nutritious ingredients. This recipe has been passed down from generation to generation, adapted according to each family's preferences. It is a versatile dish that can be served hot or cold, and pairs wonderfully with pickles or fresh salads. Ingredients for Bean Puree - 500 g dried beans (preferably white or yellow) - 3 medium carrots - 1 large white onion - 1 teaspoon salt - 2 tablespoons oil (olive or sunflower) - 1 small bowl of bean cooking liquid - 3 cloves of garlic Ingredients for the Topping - 2 tablespoons oil (olive or sunflower) - 6 green onions (or 1 small white onion) - 1 white onion (for a stronger flavor, if desired) - A bunch of fresh lovage (or dill, if you prefer) - 1 teaspoon salt - 200 ml tomato juice - 6 black olives for garnish Step-by-Step Preparation 1. Preparing the Beans: Start by rinsing the beans thoroughly under cold running water. Then, place the beans in a pressure cooker along with the peeled and roughly chopped carrots, the whole onion, and one tablespoon of oil. Cover with water, seal the pot, and cook for 40 minutes. This step is crucial as the pressure cooker helps retain nutrients and reduces cooking time. 2. Cooling the Beans: Once the beans are cooked, check if they are tender (the beans should be soft). Drain the beans but do not discard the water completely — keep a small bowl of the cooking liquid for later use. Allow the beans to cool in a colander. 3. Making the Bean Puree: In a food processor bowl, add the cooled beans, peeled garlic cloves, salt, and 2-3 tablespoons of the bean cooking liquid. Blend everything until you achieve a smooth paste. Taste and adjust the salt if necessary. If you prefer a finer texture, add a bit more bean liquid. 4. Preparing the Topping: In a saucepan, heat 2 tablespoons of oil. Add the chopped onion and sauté until golden. Then, add the tomato juice and salt, allowing everything to simmer together for a few minutes. Finally, add the finely chopped lovage. 5. Assembling the Dish: Place the bean puree in a bowl or on a platter and pour the topping over it, ensuring it is evenly distributed. Garnish with black olives for an appetizing look. 6. Serving: Post bean puree is delicious served warm, but it can also be enjoyed cold. You can accompany it with assorted pickles or fresh salads for a delightful contrast of textures and flavors. Helpful Tips for a Perfect Result - Choosing the Beans: Select high-quality beans, free from stains or damage. White or yellow beans are best for this recipe, but you can experiment with different types. - Cooking the Beans: If you don't have a pressure cooker, you can cook the beans the traditional way, but it will take longer (about 1.5 - 2 hours). - Vegan Option: This recipe is already plant-based, but you can add tofu or tempeh for an extra protein boost. - Custom Flavors: Experiment with spices, such as pepper or sweet paprika, to give a personal touch to the recipe. Nutritional Benefits Beans are an excellent source of plant-based protein, fiber, vitamins (especially B and C), and minerals (such as iron and magnesium). The dish is low in calories, with approximately 250-300 calories per serving, making it ideal for healthy diets. Frequently Asked Questions 1. Can I use canned beans? Yes, but make sure to rinse them well to remove excess sodium. 2. How can I store the bean puree? You can keep it in the refrigerator in an airtight container for 3-4 days, or freeze it for later use. 3. What other recipes can I try? Post bean puree pairs perfectly with dishes like stuffed cabbage rolls or eggplant salad. You can also try it with a tomato chutney or a cabbage salad for a delicious lunch. Post bean puree is more than just a recipe — it’s a culinary experience that evokes memories and traditions. So, feel free to try it and adapt it to your taste, turning it into an unforgettable dish for family meals. Enjoy!

Beaten bean salad for fasting

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