Beaten beans

The beans will be cleaned of impurities, we choose it well and wash it. We soak it the night before we prepare it.

The next day we throw the water in which the beans were and we will start working as follows:

We prepare the vegetables, we clean the onion and we will cut it into small pieces and with celery and the carrot we will do the same (we can cut them into small pieces or cubes).

Take a 5 liter pan (pot), add 3 liters of water, a teaspoon of salt and add the beans and vegetables and let it boil. Add the bay leaves and a little thyme. We try the beans from time to time to see if they are cooked.

We take the garlic, clean it and crush it. If the beans are boiled, take them out and put them in a strainer, keep them from the liquid in which they boiled, but not all the liquid, the surplus will be thrown away.

We will crush the beans in two stages, the first time in a sieve (strainer) because there will be many shells that we will throw away and only after this stage we will put the resulting beans in the robot and we will mix it well.

Add the garlic, salt and a little oil and continue mixing until well blended. If it is too dry, add more of the liquid in which it boiled, but don't put much in from the beginning, just add it if necessary.

At the same time, we will start preparing the hardened onions that will be arranged on top of the beans. Chop the onion and put it to harden in oil when it is translucent, add the paprika and let it take on color.

Add the sweet and sour sauce, wait for the flavors to combine and then take it out of the pan and add it over the beans.

Everyone can decorate according to their taste.

Good appetite.

Beaten beans, served with polenta

Beaten beans or rubbed beans as they are called in our area are most often cooked on fasting days. It is a traditional recipe prepared by our grandmothers and great-grandmothers and which continues today. I don't think anyone can refuse a portion of rubbed beans served with their favorite polenta and pickles!

First, clean the beans and keep them in the water overnight. The next day it is washed in 3 waters and boiled in cold water. After a few boils, strain and boil again in clean, hot water.
When the water starts to boil, add the cleaned onion and just the notched and optionally the cleaned carrot. Halfway through the cooking time, add salt.
After boiling well, the beans are soft, drain the water, but do not throw, and leave to cool slightly.
Put the beans in a large bowl and blend until it becomes a paste. In the old days, when there were no blenders, the beans were crushed with the purpose of mashed potatoes and then rubbed in a strainer to keep the bean peels. : D
Peel an onion and chop finely. In a saucepan put oil to heat and add onion to harden. Sprinkle a little salt and leave until it becomes glassy. Add the paprika and mix quickly so it doesn't burn. Remove a little onion with oil separately, for topping.
Pour the beans into the pan and mix. Allow to boil for a few minutes, stirring well so as not to stick to the bottom. If it is too thick, add it from the water in which it was boiled and which was kept.
Meanwhile, prepare the polenta and remove your favorite pickles.
Put the beans in plates and pour the preserved onion topping on top.

Keto beaten beans

I found this original recipe in Cristina Ioniță's keto cookbook Give me butter, please!. It may not taste exactly the same as the classic beaten bean, but it is definitely a suitable dish in the keto diet. You can also use fresh green beans, in this case, cooking will take longer. Or you can use beans from the jar, in which case it should not even be boiled. Olive oil can be used instead of sesame paste.

You can also find the book on the NoSugarShop website, in the books section. By the way, I didn't even know about this section until recently, come on in, they have interesting titles.

  • 1 bag of frozen green beans (450 g) or the same amount of fresh
  • 1 tablespoon sesame paste (tahini) or 2 tablespoons olive oil
  • salt, onion powder, garlic powder
  • 2 tablespoons olive oil for hardening onions
  • 1 small onion
  • 100 ml of tomato juice without added sugar

Frozen green beans are boiled with a little water and salt until soft (about 10 minutes). The fresh one must be washed, cleaned of stalks and boiled for about 30-40 minutes, in more water.

Drain the liquid, leave it to cool a bit, then grind it with the vertical blender, together with the tahini, until it becomes a paste. Salt and season to taste. Transfer to a bowl or tray and level the surface.

In a frying pan, fry the chopped onion in olive oil for 2-3 minutes. Then add the tomato juice and keep it on the fire for a while. Turn off the heat and after it has cooled down a bit, distribute the composition evenly over the beaten beans.

Beaten keto beans can be served immediately or after being cold for a while. It's very good the next day.

TOTAL: 640 grams, 536.8 calories, 12.8 protein, 40.8 fat, 25.9 carbohydrates, 9.5 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

How to make the most delicious beaten beans. Two ingredients make the difference

Beaten beans fasting recipes. Beaten beans are very tasty, excellent for fasting and on cool days. This dish is one of the most filling Romanian dishes and is preferred by everyone, especially when served with pickles made at home.

SOURCE: realitatea.net


Beaten beans fasting recipes. The secret is not to forget to let the beans soak, it will boil much easier and faster. In addition, those who have a vertical blender can enjoy it enormously, because it will make their work a lot easier.

Ingredients needed for the recipe of beans beaten with garlic

- the 500 grams or one kilogram of beans
- Three large onions
- two tomatoes
- four tablespoons of tomato paste
- five cloves of crushed garlic
- bay leaf, salt, pepper and paprika sweet or spicy, to taste
- half a teaspoon of baking soda.

To boil faster, it is good to let the beans soak in cold water for at least 10 hours or overnight.

Then drain the water and wash the soaked beans well, then boil it in hot water. Let it boil for 10 minutes and drain the water, then put the boiling water back on and let it boil. Repeat the procedure twice more.
When the beans are almost cooked, add the diced vegetables, season with salt and pepper, bay leaves and thyme sprigs. Optionally, you can add a teaspoon of dried mint to avoid bloating. Bring everything to a boil until the beans and vegetables are soft.

Drain the juice, remove the bay leaves and thyme sprigs, then mix with a vertical blender until you get a fine cream. Add the finely crushed garlic, 3-4 tablespoons of oil and, if necessary, a little hot juice.

Leave the beaten beans aside and put 2 tablespoons of oil in a pan, then add the chopped onion and a pinch of salt and let it soften. Add the sweet paprika, then the broth, sugar and a few tablespoons of the juice in which he boiled the beans and simmer until reduced.

Serve the beaten beans with onions on top, with fresh or toasted bread, it's amazing!

Bean recipe in bread bowl

Ingredients for beans in bread bowl

  • 1 smoked ciolan
  • 250 g beans
  • 1 large carrot
  • 1 large onion
  • 1/2 donut
  • Bay leaves
  • tarragon
  • thyme
  • vegetable concentrate
  • paprika
  • salt
  • pepper
  • 4 homemade breads.

Bread ingredients:

  • 1.5 kg of flour
  • 75 g of yeast
  • hot water
  • salt
  • 3 tablespoons olive oil
  • 1 or.

How to prepare beans in a bread bowl

1. Peel the onion, cut it into small pieces, then fry it in a pot.

2. Peel a squash, grate it and slice it. Allow to harden a little, then add the beans, ciolan and bay leaves. Pour water and bring to a boil until the beans are soft.

3. At the end, season with salt, pepper, paprika, tarragon, thyme and vegeta.

4. While the beans are boiling, prepare the breads: mix all the ingredients, leave to rise for about an hour, then divide the dough into four parts. Shape the breads and put them in the oven. 10 minutes before removing them from the oven, grease the breads with a beaten egg.

5. Cut a loaf of bread, remove the core and place the soup.

How to prepare beaten beans as & icircn Transylvania

One evening before making the beaten beans, put the beans to soak in a bowl of cold water.
The next day, change the water that left the beans overnight and boil it in another cold water.

Now comes the hard part. If the beans are old, the cooking process will take a long time. It is important to know that beans need to be boiled in more water.

In the last water you will let it boil until the end. In this water you will put the carrots, the asparagus and the celery, after you have cleaned them and chopped them into bigger pieces. Also add the bay leaves and peppercorns.

When the beans have boiled, remove the beans from the water with a spatula and place them in a larger bowl.
Remove the other vegetables in another bowl.

From the water that boiled the beans, add a little over the beans, with a polish, and start to pass well. Add a little water and a little water, depending on the consistency you want it to have. beaten beans.

Chop the garlic cloves finely and place them on top of the beans. Add salt and oil and continue to mix with the blender, until you get a fine composition.

Peel an onion, grate it and fry it in a little oil. Then add the paprika and let the onion cool a bit.
Only then add it on top of the beaten bean bowl.

Serve this dish with fried casseroles or fried ribs. It goes great with pickles and necessarily with homemade p & acircine, like Transylvania.


I am convinced that when you boil a large pot of beans for the soup, add a little more grain to enjoy another dish in this category, be it stew or beaten beans.

Beans beaten with caramelized onions is a filling snack that is very easy to prepare, a variant of the fasting recipe with a special taste that delights me every time I prepare it.


  • 500 gr. beans
  • 1 large onion
  • 5 cloves of garlic
  • 1 tablespoon tomato paste
  • ½ teaspoon brown sugar
  • ½ teaspoon balsamic vinegar
  • salt and pepper to taste

Put a little olive oil in a pan where I cook for 2-3 minutes a piece of chopped onion.

I add the beans that I let boil a few times with a soup polish over it, then I season it, I add the garlic cut into thin slices and I leave it on the fire for about 2-3 minutes.

As long as my beans with the delicious garlic flavor are infused under the lid, I have time to prepare the caramelized onion.

Cut the onion into fairly large slices and put it on a low heat over a low amount of coriander-flavored sunflower oil.

Mix always for almost 10 minutes while it will soften and become quite glassy.

Sprinkle the brown sugar, let it caramelize the onion a little, then add a drop of balsamic vinegar.

I homogenize and add the tomato paste dissolved with a little water.

I realize it's ready after just a few minutes when I got a hearty sauce full of very fragrant caramelized onions.

Sprinkle a little more salt and stop the fire.

I pass the cooled beans very well, I refresh it with a spoonful of olive oil and I place it impatiently on a plate covered with a thick layer of caramelized onions.

Beaten beans (rubbed) - the Transylvanian recipe

I'm not from Transylvania, but, as I said the other day, I'm going to try more often traditional recipes from the Transylvania area. I started with jumari paste, in two variants, even (see here and here). I tried one pork goulash (see recipe here).

Now that it's still fasting and I've boiled about 2 pounds of white beans, I said I'll try to make a Beaten beans in the Transylvanian version. The difference between a Transylvanian beaten beans and that of other regions of the country is that among the ingredients necessary for its preparation is paprika and not tomato broth or juice.

I am referring, more precisely, to the way of preparing the onion that is put over the beaten beans, over the mashed beans. to Transylvanian beaten beans fry the onion and then, at the end, add the paprika, spicy or not, according to taste. It is put exactly at the end after the onion is well hardened because otherwise it burns and does not taste good.

When preparing these Transylvanian beaten beans I used a small part of the whole amount of beans boiled that day. You can find more details and practical tips on how to cook beans here.

You may be wondering why I boiled a large amount of beans. From one kilogram of dried beans comes 2 kilograms of boiled beans. An amount that is enough for a large family, for several days and more dishes cooked from it.

But we are only 2 people in the house, 2 adults who eat beans. So 2 kilograms of beans is a very large amount. But & # 8230 beans are not so easy to cook. It has to be soaked in the evening, then it has to be boiled by changing the water a few times and it takes a while to boil.

In other words, it is a time-consuming operation and becomes inefficient for a small amount of beans. In this case, it would be best to boil several beans at once and put them in bags in the freezer. Which I did. One part I consumed on the spot and another I divided into 3 bags of one kilogram each.

Also take into account the fact that, putting it in the freezer, the beans will not have to be boiled until they are crushed, but, as the Italian “al dente” would say, meaning that they will remain a little hard because they will be cooked after that.

So I didn't make this beaten Transylvanian bean by boiling the beans especially for it, but I used boiled beans as if I had taken it from the can or took it out of the freezer right then.

Why do I specify this? Because usually when you cook beans to make beaten beans & # 8211 Transylvanian recipe, you do it by adding, to boil, other vegetables to give it a better flavor and taste. So I improvised, I adapted the recipe to the new "conditions" using a spoonful of mixed dehydrated vegetables from Sanovita, ie a natural vegetable. But let's see exactly how I did it.

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