Bean meal pods with yogurt and garlic

Bean meal pods with yogurt and garlic

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We clean the pod beans and wash them in more water (I used ice cream beans).

Clean, wash and finely chop the onions. Heat the onions in oil (100 ml), add 3 teaspoons of paprika at the end. Add kapia peppers, bell peppers, tomatoes, finely chopped. Add the beans (broken into 2-3 pieces) and the 2 bay leaves. Salt, pepper to taste, fill with water just enough to cover the food with one finger.

After boiling for 30 minutes, add the following composition through a sieve.

Mix well: a yogurt, 2 tablespoons flour and broth. Add the amount of 1-2 tablespoons of hot juice at the time of homogenization. We pass the composition through a sieve. Add the crushed garlic cloves and bring to the boil for 3 minutes. Finally, after I stopped boiling, green or dried parsley.

Tasty dishes, for which many people come to Israel

In one of the oldest cities in Jerusalem, world tourists come from all over the world. The interest of the people concerned the space, which many centuries ago went to Jesus Christ, as well as historical sites.

After visiting religious shrines and walks around the city, every traveler will want to satisfy their hunger with something tasty. Buy exotic fruits, vegetables, nuts, sweets, you can grocery market Mahane Yehuda. There is also a $ 26 ticket (99 shekels), which offers the opportunity to taste many delicacies for free.

The Jewish national cuisine is famous for its diversity. The change in main dishes influenced by the forced displacement of Jews in other countries, and then return to their country. In this regard, native dishes were supplemented with recipes from other Western and Eastern nations.

Despite the fact that Israelis do not eat pork and many seafood, dishes of Jewish cuisine will appeal to many fans of good and tasty food.


Appetizer hummus called boiled chickpeas (chickpeas), olive oil, spices. This dish is served as a separate food or as part of another meal. Traditionally broken chickpeas used with hot pita bread snacks with the addition of: olives, pickles, boiled eggs.

To prepare hummus, wipe or blender manually boiled chickpeas. In the resulting puree add olive oil, plus sesame paste, lemon juice, spices. Depending on the spices, hummus tastes different.

Popular additives to serve garlic hummus, fried pepper, boiled tomatoes, feta cheese, pine nuts, smoked paprika, pumpkin puree. The composition of dishes include a lot of dietary fiber, protein, iron, unsaturated fats. In Jerusalem, hummus prepared in several places: cafes, restaurants, markets.

Israeli salad

Despite its simple name, the vessel is widely used in cooking. Prepare a salad of fresh vegetables (tomatoes, cucumbers, onions, greens) and seasoned with lemon juice with olive oil in a salad is sometimes added Petit. It is served as a side dish or dishes to complete the street food. The cost per serving is 25 Israeli NIS salad. The order can be in any Israeli cafe.

Burekas, burek

Thyme baking and frying oven is similar to Russian pies. The base of a pastry down. Burekas prepared with cheese, potatoes, mushrooms, vegetables, shpinatovoy filling, depending on the pastry mold different shapes: rectangular - with potatoes, triangular - with feta cheese, oval - with round Caciocavallo cheese - with spinach. Local burekas restaurants served with tomato sauce, yogurt, pickles.


From the ground, bean beans and chickpeas make balls, which are fried in oil. The plate is considered the unofficial symbol of the Israeli and sold at every turn. It is worth about 20 shekels. Jerusalem falafel is served in Falafel Shalom.

From ancient times, the eastern markets are famous for its sweets: Halva with various fillings, Cozinachi, baclava. To bring these and other delicacies can relatives and friends as a tasty Gostintsev.

Have you already tried Israeli food? Share in comments!

Bean meal pods with yogurt and garlic - Recipes

Flageolet bean terrine with garlic

Wrapped in bright green vine leaves and breaded with green olives, this creamy terrine is a special recipe. Prepared with flageolet beans and cottage cheese, it has a subtle garlic flavor. Served with crispy endive leaves, orange slices and French bread is an original entree.


    225 g dried flageolet beans, soaked for at least 8 hours 1 small onion cut in half slices of lemon peel 2 bay leaves 10 vines kept in brine, or as needed 115 g cottage cheese 2 cloves crushed garlic 1 tablespoon lemon juice 2 lightly beaten eggs 2 tablespoons chopped parsley 50 g green olives stuffed with hot peppers, sliced ​​salt and pepper
For serving

Drain the soaked beans and rinse under running water. Put in a pot with onion, lemon peel, bay leaves and enough water to cover well. Bring to the boil and simmer for 10 minutes, then reduce the heat and simmer for 45-60 minutes, or until tender.

Meanwhile, drain the beef sheets and rinse under running water. Carefully spread on paper towels and wipe gently until dry. Grease a terrine dish or a baking dish with a little oil and line it with the beef leaves, placed with the shiny side up, so that they protrude beyond the edges of the dish. Put the pot aside.

Preheat the oven to 180 ° C. Drain the beans and discard the onion, lemon peel and bay leaves. Put the beans in a bowl and crush them with a mashed potato until a homogeneous paste is obtained.

Add cottage cheese, garlic, lemon juice, eggs and parsley and season with salt and pepper. Mix well, then add the olives. Pour the mixture into the bowl lined with vines, pressing it to take up space and be smooth. Fold the sheets that hung over the edges of the pot over the mixture. Cover with other leaves, if needed.

Cover the terrine or baking tin with aluminum foil, bending and pressing the sheet over the edges of the bowl, so that it is well fixed. Place the bowl in a baking tray in which water is poured, in a layer as thick as two thirds of the height of the terrine or baking tin. Bake for 1 hour, or until the surface of the terrine feels firm to the touch. Remove the bowl from the water, place it on a metal grill, cool it. Let the terrine sit for at least 2 hours before serving.

To remove the terrine from the bowl, pass the blade of a knife along the edges, between the bowl and the bowl, then turn the bowl over on a plate or wooden bottom. Cut into slices and place nicely on plates. Garnish each portion with endive leaves, orange and almond slices, and serve.


Pea beans stewed with garlic, a Moldovan recipe preferred especially by housewives in the country. A simple but very tasty food that takes you out of the impasse when you have nothing else to cook.

The beans are cleaned of the tips and broken in two. Wash in some water and put in a large bowl.

Cut the onion and carrots into juliennes. In a saucepan, heat the oil together with the onion and carrots for 3 minutes.

The already prepared beans are added to the caratita, mix and pour water, adding salt. Let it cook over low heat, turning it from time to time so that it doesn't get caught in the pan and penetrates better. The water must evaporate to leave the soft beans in their own sauce.

Peel a squash, grate it and chop it. Finally add to the food to keep the flavor. Leave for another 5 minutes and turn off the heat, leave the pan covered with a lid.

Green garlic sauce, cut the green garlic with all the leaves (they must be raw enough to be tender) chop with a knife and then put in a mortar if you do not use a pisalau and beat until it crushes together with a pinch of salt. Add a little oil and rub as in mujdei, in the end you can add a tablespoon of water but I preferred it to remain more pasty. Serve with stewed beans with pickled cucumbers in summer with polenta or meat in any shape you want. Have a good appetite!

What are the benefits of green beans

Green beans are a good source of fiber, vitamin C, vitamin A, vitamin K, B vitamins and iron. It also contains small amounts of potassium, calcium, manganese, zinc and magnesium.

Consumption of this legume can help prevent heart disease, heart attack and stroke.

This effect is due to flavonoids. Studies have shown that this type of antioxidant prevents the formation of blood clots in the veins and arteries and fights thrombosis.

Green beans help lower blood sugar and can be useful in the diet of diabetics.

The antioxidants it contains strengthen the immune system.

Due to the fiber, green beans facilitate digestive processes and help regulate intestinal transit.

Contains folic acid, an important vitamin for fertility and pregnancy.

Last but not least, this food supports eye health, thanks to carotenoids and bone health, thanks to vitamins K, silicon and calcium.

Green, thickened bean soup - recipe

Total cooking time: 40 minutes
Number of servings: 4


  • ½ kg of green beans (fresh or frozen)
  • 1 bell pepper
  • 1 carrot
  • 1 small piece of celery
  • 1 onion
  • 2 cloves of garlic
  • 200 ml of tomato paste or mashed tomatoes
  • 3 tablespoons flour
  • 100 ml of bran borscht, lemon juice or pickle juice
  • 50 ml of oil
  • 1 teaspoon of paprika
  • parsley, dill, thyme, etc.
  • 1 liter of warm water

Method of preparation

First you will make the rancid, which will thicken the soup.

Heat the oil in a saucepan. Add the finely chopped onion and garlic.

Cook the two vegetables for a few minutes until soft.

Then add the flour and mix. Put the paprika and mix often for a few minutes, until the flour dissolves.

Pour water over the vegetables in the pan and mix.

You can now add the other vegetables: bell pepper, carrot and celery, diced.

Let the soup simmer for 10 minutes.

Then add the green beans and tomato paste.

Leave the soup on the fire until it boils well and the bean pods.

Add the chosen sourcing agent. Taste the salt and pepper and season to taste.

After boiling for another 1-2 minutes, turn off the heat. The soup is ready.

Thickened green bean soup can be served with polenta or bread, stick.

It goes well with a hot pepper in vinegar.

This soup can be made without sour, in which case it will be called soup. In this case, you can use more broth.

Article sources:

1. Iuliana Sbîrnea, Green bean soup with lentils, Aromatic dishes: https://bucate-aromate.ro/2017/03/ciorba-de-fasole-verde-cu-rantas-fara-gluten/
2. Nutrition and You, Green Beans Nutrition Facts: https://www.nutrition-and-you.com/green_beans.html
3. Meenakshi Nagdeve, Vanessa Voltolina, 5 Science-Based Health Benefits of Green Beans, Organic Facts: https://www.organicfacts.net/health-benefits/vegetable/green-beans.html

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Bean pod soup

A unique, seasonal Romanian soup, which contains all the sweetness and joy of summer, harvested from fresh ingredients.

Raw bean pods, topped with vegetables, tomatoes and a cup of yogurt, make this meatless dish a refreshing delight. You will find it in all the villages of this country (with small variations), sipped at lunchtime, in the cool shade of a tree, after a morning of field work.

[note] Bean pods have a short shelf life, as long as the sheaths are still elastic and the grains are not ripe. The most suitable bean for this recipe is the one with broad, gabene or green pods. [/ Notes]

The variant below is one specific to Transylvania, with yogurt.

Preparation time: 90 minutes


  • 800 grams of pod beans
  • 6 large tomatoes (or a box of tomatoes in 800 gram broth)
  • 2 carrots
  • 1 small celery root, also with leaves
  • 1 bell pepper
  • 1 onion
  • 4 cloves of garlic
  • 2 tablespoons oil
  • 1 tablespoon flour
  • 600 grams of fatty yogurt
  • 100 ml wine vinegar (ideally with tarragon)
  • 1 bunch of larch
  • 1 bunch of parsley
  1. Clean the bean pods. Cut or break the ends of the pods and remove the & # 8220 threads & # 8221 from their edges if they exist.
    [notes] The & # 8220old & # 8221 pods, with formed grains, are loosened, the grains are picked and the sheaths are discarded.
  2. Cut or break the pods into pieces of about 3-4 centimeters and rinse them in cold water.
  3. Peel the carrots and celery and cut them into cubes or slices. Keep the celery leaves.
  4. Boil in water (about 6 liters) with a little salt carrots and celery.
  5. When the vegetables are half cooked, add the bean pods and chopped celery leaves. and chop them in a separate bowl.
  6. Peel the onion and garlic and chop them. Peel a squash, grate it and cut it into squares.
  7. Separately, in a large saucepan or deep frying pan, heat the oil.
  8. Add the onion, garlic and bell pepper and brown lightly.
  9. Add a tablespoon of flour and brown.
  10. Add the tomatoes, tomato paste and fatty yogurt. Stir and bring to a boil.
  11. When the beans have softened, add the tomato and yogurt mixture to the pot.
  12. Add the vinegar and chopped larch leaves.
  13. Let everything boil for 8-10 minutes on low heat.
  14. Season with salt.
  15. Turn off the heat and add the chopped parsley.

Bean pods are served hot, cold or at room temperature with slices of black bread and hot peppers.

Bean meal pods with yogurt and garlic - Recipes

Last night we made a food from the category & # 8221 on the basis of fast & # 8221, namely, canned beans with some hardened vegetables, plus a sausage next to it, so as to cheer up the plate. It all lasted 20 minutes, including arranging the plates and cutting the bread. That's for sure, because the beans were boiled, otherwise I would have slept by the stove. So, for a quick dinner or lunch I used the following ingredients:

2 cans of dark beans (about 450 g net)
1 medium onion
1 carrot
1 stalk of celery (works as well as root)
3 cloves of garlic
1/2 bell pepper
1 bay leaf
200-250 ml broth
salt and pepper

I chopped the vegetables and hardened them in 3 tablespoons of sunflower oil.

I strained the beans and passed them under a stream of water, then I threw them in the pan and sprinkled salt and pepper.

I poured the broth, I put the bay leaf and I left the food on medium heat for about 6-7 minutes, to lower the sauce a little.

When it was ready, I pulled it aside and sprinkled some parsley.

I ate it with homemade sausages, a little smoked and a little fried. Without meat on the side, it can be a very consistent and tasty fasting food.

Pea food as in Maramureș | Bonduelle | Video

Today I want to take you a little to Maramureș from my childhood, where my mother, grandmother, aunts and almost all my dear housewives used to eat pods very often. That's because they knew how to put canned green and yellow beans, so we ate peas all year round.

Today I don't cook with pods from my mother or grandmother, but I have some very good ones from Bonduelle, from the Vapeur range, picked when needed, steamed and frozen immediately.

How to do:
  • Chop an onion and a clove of healthier garlic
  • Heat a saucepan with two or three tablespoons of oil and add the onion and garlic
  • After they have softened well, add the pods and mix for two to three minutes
  • Pour a cup of diced tomatoes and simmer for three minutes
  • Add some creamy cream, which is the best and season with salt and pepper to taste
  • If you want, in the end throw some greens, which you like more
  • Invite the family to dinner.
See here step by step:

Turnip food (Jerusalem artichoke)

When I first cooked pork turnips, I didn't like it at all. They had that specific taste of earth. But a friend told me how to make them n.

When I first cooked pork turnips, I didn't like it at all. They had that specific taste of earth. But a friend told me how to make them taste bad and now I cook whenever I have the opportunity.

what we need:

500 g napi
2 oranges
1 lemon
3-4 tablespoons oil (can also be olive)
1 carrot
1 dried onion
1 bay leaf
4-5 cloves of garlic
1 tablespoon grated flour
salt pepper

How do we proceed:

We wash the turnips well from the ground, we peel them, we cut the bigger pieces like potatoes and we put them in a bowl with water in which we squeezed the juice from half a lemon.
Peel a squash, grate it and squeeze the juice. We put the carrot on the grater and we chop the onion finely.
Heat the oil in a saucepan and sauté the grated carrot and chopped onion with a pinch of salt until the onion begins to shine.
Add the turnips drained of the water in which they stayed and heat them for 2-3 minutes, then add the orange juice and the bay leaf, cover the pan with the lid and turn the heat to low.
After 15-20 minutes we try if the turnips have softened and if they are cooked enough we make the sauce.
Crush the garlic with a pinch of salt and mix it with a grated tablespoon of flour, the juice of the other half of the lemon and half a glass of water. Pour this mixture into the pan with the turnips, mix well and let it boil for another 4-5 minutes until the sauce binds.
Turnips prepared in this way lose their characteristic odor and become a pleasant garnish for steaks or even a main dish of fasting.


Jun 20 2019 Ingredients Eating green beans with chicken. 300-400 g of meat.

Pin On Food And Drinks Main Course Savory Appetizers

Httpwwwreceta-videororetetemancare-de-fasole-verdehtmlFor more Recipes Cul.

Pea green bean meal. 1 kg of green-green pod beans 3-4 cloves of garlic or more dc you will like 1 tablespoon vegeta 12 cups olive oil preferably. Mar 17 2020 It's my grandmother's summer food. Bean pod food with pork.

God, how good it is regardless of color. Jul 16 2016 Bean meal with sausages and potatoes. Serve hot with polenta or bread.

The low green bean dish with garlic is perfect for the fasting period, it can be eaten as such or as a side dish next to chicken, pork, sausages, meatballs or rice. We call it paprika because it is colored with paprika. At the end, turn off the heat and add to your meal of freshly cut parsley pepper salt and another clove of crushed garlic if you want it to be faster.

Meat dishes about 12 kg fresh beans pods 2-3 carrots 1 onion 2 teaspoons paprika 100 ml oil 2-3 cloves garlic thyme ground pepper salt apple cider vinegar with honey 4 teaspoons food starch 1 bunch green parsley. 750 grams of green beans frozen pods or 1 kg. Green bean pod recipe to cook yellow beans.

Yellow bean pod food with tomatoes and garlic a simple recipe easy to make extremely tasty and versatile. May 26 2016 Ingredients Eating green bean pods with pork. 1 kilogram of chicken pieces with skin and bone I used upper thighs and 2 halves of the chest with the first segment of wing attached.

Transylvanian bean soup. 800 g yellow beans Bonduella Vapeur1 finely chopped onion1 diced carrot1 bunch parsley1 diced bell peppers200 g mashed tomatoes1 dill bunch1 tablespoon starch2-3 cloves garlic3-4 tablespoons oilpiper Instructions and how to prepare the bean recipe. If you want a bean paste with garlic and meat without the addition of sauce, you can let it boil until it gets the desired consistency.

15 kg of fresh green or frozen yellow green beans with broad or fine pods do not count 150 grams of diced onions. My dear ones, I found you in the Shaorma Kitchen with everything. Today we prepare green bean meal together. Pleasant viewing and good appetite. How to cook beans v.

Green Bean Pasta Food Details. And cooking so stewed with a lot of garlic is a delicious food. Wide or fideluta yellow green bean recipes.

Improperly said green beans pod beans may be greenish yellow purple black but all are green beans to differentiate it from dried beans or berries. A flour stew with bean pods and shells and smoked you can replace sausages with kaiser bacon. The quantities are indicative as well.

Recipes with green bean pods - how to make low green bean dish with garlic like at home mom. I always don't miss the pods in the freezer. Chicken dish with beans pods with tomatoes and garlic simple cheap and tasty recipe that can be made all year round.

750 grams of pork with bone per ct possibly defatted and the bone should not represent more than 35 of the total or 500 grams of boneless pork leg meat cut into cubes.

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