Are cooked beans fattened


Leave the archive and display this page in the standard design: Recipes for Schnibbelbohnen-Soup AND Bolognese



I'm Portuguese ... I don't know that much about German cuisine ...

Do any of you guys have a recipe for me? (I've got a flood of beans in the garden).

I looked on the net .... I don't like anything with a beef sternum ... or leg disk ..... (bäääh).

What simple ... with sausage or something? What can you recommend to me?

Another recipe I would like to have:

A decent Bolognese sauce ....
Nothing but bags ... (that's what my family calls for ... and I'm on strike!). I've tried one or the other Thermomix recipe ... everything is kind of bland .... no.

Something really nice homemade ... how do you do that?

(You already notice ... I'm not that bad cook ... I can cook Portuguese ... at the border with Spain the arts stop ...): cool:

I can't serve with French beans, but I can do Bolognese ... even if it's probably not original;)

400g mixed minced meat +
Fry 400g ground beef until crumbly.
Fry 2-3 diced onions, knofi and 1-2 carrots in cubes. A teaspoon of honey, salt, pepper, a little tomato paste, two shots of balsamic vinegar and about 500ml or more (self-cooked) tomatoes. Pierce a chilli and cook with it or dice it into small pieces. Pour 500ml stock and then let it simmer ... go to the garden .... let it simmer .... go for a walk with the dog .... let it simmer ... finish the ironing ... let it simmer ... im Browse through Hüfo ... let it simmer and then at some point the Bolognese is ready 192344

I can't serve with parsnip beans, but I can do Bolognese ... even if it's probably not original;)

400g mixed minced meat +
Fry 400g ground beef until crumbly.
Fry 2-3 diced onions, knofi and 1-2 carrots in cubes. A teaspoon of honey, salt, pepper, a little tomato paste, two shots of balsamic vinegar and about 500ml or more (self-cooked) tomatoes. Pierce a chilli and cook with it or dice it into small pieces. Pour 500ml of stock and then let it simmer ... go to the garden .... let it simmer .... go for a walk with the dog .... let it simmer ... finish the ironing ... let it simmer ... im Browse through Hüfo ... let it simmer and then at some point the Bolognese is ready 192344
I add celery (possibly celery), zucchini, parsley;
In the summer even more depending on what the garden has to offer.

Yes Wurli celery, parsley or spring onions if there is zucchini in the house ... then I get the notice from my loved one;)

If you only take zuccini / pumpkin (e.g. spaghetti pumpkin or Langer from Naples) you COULD even leave out the meat ...

We generally make bean soup with Kasseler, but I'm not like that, I also take normal pork or, if necessary, hearty sausages (I also eat sauerkraut soup with sausages).
Here in the Eifel, the soup with cream or whatever goes under the bean soup.

Recipe well, I cook according to my feelings, i.e. bean soup: sweat smoked pork chops with plenty of onion cubes, add more soup vegetables and in proportions according to taste, salt sparingly because of the pork chop, add a little water (think of the bean water for canned food), add diced potatoes and bring to the boil and let it simmer gently.
With raw beans you will probably add them with the potatoes, or do you have to cook them extra because of the toxins?
Canned beans only come in when the potatoes are almost cooked and in any case plenty of savory.
(Can also be eaten without potatoes.)

... and don't forget the savory

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I also do Bolo just like that, Vegetable Bolo is also something nice.
Fry the minced meat until crumbly, add plenty of onions and some soup vegetables. You are welcome to add a little more carrots and also paprika (this should definitely be included in the vegetable bolus). Salt, and then I look what I have there and what I feel like ... more like tomato strained or chopped tomatoes or mixed, sugar ... simmer gently, herbs as you like.
We always have a sip of salsa sauce and if you have children who are really ketchup-obsessed you should also do it to round it off, I'll make it popular as I do, sometimes more Mediterranean, only tasting like tomato and rosemary or more like German Tomato sauce / sausage goulash. I don't have to simmer for hours either.

Don't forget - oregano not only for the chicken, but also for the Bolognese !! Without it it's not.

Schnibbelches bean soup (5-6 people)

1 kg of beans, greens, 1 bunch of soup greens, 1 large onion, approx. 5-6 potatoes, sausages (best for the taste are sausages), 200 g of pork belly or jerky meat, savory to taste, preferably fresh
2 liters of water, lovage, salt, pepper, sugar, lemon juice

Clean the beans and cut into small pieces, dice the soup greens and onions, peel and dice the potatoes, dice the bacon.

Fry the bacon and onion cubes until golden brown, sauté the soup greens briefly. Pour the water on, add all the other ingredients and simmer gently for about 30 minutes. Season to taste with the spices and sugar / lemon juice.

With us, the soup is eaten with a dash of fresh cream. Everyone makes this in the plate at the table - then the soup can be better stored / warmed up. In the nearby Saarland (and also in the West Palatinate) a bottle of Maggi wort should not be missing on the table with any soup: cool:

Lisa how right you are: o I forgot and where we are with the seasoning I always let 2 bay leaves simmer ... oh I'm getting old and forgetful ...

Thanks ..... yes, I can really choose something ...... great!

One more question ..... what do you mean by soup green? Celery, carrots, and ???? Everyone tells me something different ...

One more question ..... what do you mean by soup green? Celery, carrots, and ???? Everyone tells me something different ...

I think it's a bit different regionally and seasonally.
leek
Carrots
Celery / celery
Parsley root
Lovage
Parsnips
....

If laurel and allspice are right (hardly anyone here knows) goes into every good soup and also in stewed stock.

Celeriac, carrots are fundamental to me, next to the onions, leek depends and if only relatively at the end and I can do without cauliflower.

One more question ..... what do you mean by soup green? Celery, carrots, and ???? Everyone tells me something different ...

You get it at ALDI, Lidl and so on, packed together. Mostly celery, carrots, parsley and some leek

Don't forget - oregano not only for the chicken, but also for the Bolognese !! Without it it's not.


No - definitely no oregano to the Bolognese - it's not with oregano!

Oh, it's the oregano question;)

Oh, it's the oregano question;)

That's pretty easy to answer. Here is the original recipe (https://www.accademiaitalianadellacucina.it/it/content/rag%c3%b9-alla-bolognese), deposited in the Accademia Italiana della Cucina.

And here are a few articles about it:

1. (https://reisehappen.de/ragu-classico-bolognese/)
2. (http://www.stern.de/genuss/essen/den-nudelklassiker-spaghetti-bolognese-gibt-es-in-italien-so-nicht-3459880.html)
3. Wikipedia (https://de.wikipedia.org/wiki/Rag%C3%B9_alla_bolognese)

: clever, then I'll cook a tomato and mince sauce;) but it tastes good: p

: clever, then I'll cook a tomato and mince sauce;) but it tastes good: p

Muri, thousands of Italians do that too ............ and that's okay too, cooking is alive, isn't it?

But the statement "You have to put oregano in it, otherwise it's not a Bolognese" - I couldn't accept that without being contradicted. It's just not true.

Delicious "Bolognese" style minced meat sauces - with or without oregano - are definitely available!

Cut bean soup in simple:
Cut beans
White beans
Tomato pieces
creme fraiche Cheese
and vegetable broth.
If you do not count the chopping of the beans, takes 5 minutes.

Yes, I know what you mean and if we now throw the original carbonara into the field then it will go on cheerfully .... but for today is sleepy time .... I'll write my carbonara down tomorrow.
:) 192368

I also think that the seasoning is a little neglected. The recipe also says "it can be seasoned with" and does not have to or only.

With an Italian touch of minced meat and tomato sauce, I have it with onions, garlic, salt, pepper, oregano, basil, bay leaves and I like ground coriander seeds.

This minced meat tomato mush is also used to make layer bean stew.

To do this, the beans are gently boiled in salted water and then drained. Then pour half of it into a fireproof bowl or baking sheet with a high rim, spread the minced meat mush on top and the other half odor on top. Then smear another mug of Schmad and grated cheese over it and bake the whole thing for about 30 minutes until the cheese burns slightly.

Do you still need a bean soup recipe?

LG
Magda

In our bean soup, besides the cut beans, there were also carrots, celeriac, leek, onions, one or two potatoes, parsley, savory, bay leaf, a few peppercorns, pork foot and smoked sausages. And it was completely unthinkable (especially for the children) without ..... little apple pancakes! They were eaten as a side dish, and only with this bean soup. Never with pea soup or potato soup. A dream: yeah:

Original Eifel recipe: Eifel bean soup
1kg fresh green beans
1 kg of potatoes
100g lean bacon
1 large onion
bone broth
Salt, pepper, savory, cream
Boil the beef or pork bones, possibly also leftover ham, well and drain. Dice the bacon and onion and sauté, add the waxed and chopped beans, fill up with the stock and cook. Peeled potatoes, wash, boil, mash, mix with the beans Season with salt, pepper and savory, add a dash of cream to refine it or, depending on your taste, a dash of vinegar. The soup can also be served with boiled beef, pork, broth or sausages.

Source: Recipes from the Eifel
Tried and compiled by Eifel country women

Good succeed

Just like the bitch, I know it too. In the Lower Rhine region, however, raisins are also added after the bacon has been seared, as are the sausages that have already been pierced several times - because they have to be very tender at the end. At the very end, on top of the soup, add bacon and roasted yellow onions.

Thank you all ... you guys are really great ....

There is a lot that I will try out .... The family will (hopefully) be happy .... and so will I.

Cooking beans,
Fry bacon, onion, green beans + herbs (mushrooms, other vegetables)
As a side dish

or + egg as main meal

"Fisolen" are beans ... ??? Correct?

Hach ... I love these "Nordic" dishes ... the kitchen here in P is so different ... (I like it very much myself ... the children and GG unfortunately less - are here too born and "Germanized" in culinary terms).

Green beans = garden beans, runner beans.
https://www.ichkoche.at/fisolen-rezepte/

Yes, I know what you mean and if we now throw the original carbonara into the field then it goes on happily .... but for today is sleepy time .... I'll write my carbonara down tomorrow.
:) 192368

So awake and well rested, so until 5:00: - [here my recipe for spaghetti in the carbonara style and dear Nati, if you have your own chickens, it's a MUST
for 2 people

Put 2 chicken eggs or 4 dwarf chicken eggs or 8-10 quail eggs in a bowl and mix with freshly grated Parmesan (I take as much Parmesan until the mixture is no longer liquid but also not firm ... so sappy)
6-8 thin slices of prosciutto (or dry bacon) cut into fine strips, fry in olive oil over medium heat with a halved clove of garlic. Meanwhile cook the spaghetti. Take the Knofi out of the pan and deglaze with half a glass of white wine (if you like it spicy, you can add some broth powder here) from the plate when the liquid is almost gone and bind with a good trick of cold butter.
Cut two spring onions (or 1 scarlet) into wafer-thin rings.
When the spaghetti is ready, put the pan back on the warm plate and briefly heat up the dripping wet spaghetti, turn off the plate and stir in the egg-parmesan mixture, the cheese should melt slightly but the egg shouldn't set. Fold in the spring onions, distribute on preheated plates and serve with freshly ground pepper and a few drops of good olive oil ...


Wow, now I'm hungry and I already know what to do tonight :)

Wow .... lekker ..... I'm printing myself now! Guaranteed to be tried. Thank you Muri .... (laugh .... I accidentally typed "mom") ... * gröhl *

I know Schnibbelbohnensuppe (Westphalia) only with the lactic acid-fermented Schnibbelbohnensuppe from the bags ... You can't use it now, with your own fresh beans;)
In any case, these beans are drained, rinsed with water (they are also salted). Before this, the neck or shoulder of the mutton is boiled until it is soft with bay leaf and juniper, cut into small pieces, and the meat broth add small cut potatoes and onions. When the potatoes are almost done add the beans, mutton and savory. Nothing else. You have to be careful with salting because the beans are already salted. The whole soup is slightly sour and has to be eaten hot. Cold mutton doesn't taste good: D That's how I know her. Sour and with sheep meat

Thank you too, Diane ..... Mutton is unfortunately not our thing .... we actually only eat poultry (so not really, because what we buy doesn't taste good) and every now and then beef and pork .... Everything else. ..sorry .... I can't eat it - for me these are kind of "pets" .... I can't get that down. I've already tried game - not even mine ... I only buy game here for the dog (my gourmet .....) because it is just healthier than other meat ... and of course because it is "kept appropriately" - namely not at all .....: p

Hmmmmmm Diane, sour beans soooooo delicious with mashed potatoes and fried black pudding slices ..... I could sit down there.

A real bean stew like this was only possible with my mother's home cooked (beef) broth (from the leg slice or sometimes from the prime rib, because ... there is still a lot of meat!).
Broth with bay leaf, some allspice and a few juniper berries, onion, carrots, lovage, of course salt and pepper, simmer for a long time (at least 2 hours).
Cut the beans, pre-cook. Add the savory relatively at the end of the cooking time! also add salt late.
Peel and dice the potatoes and pre-cook them in salted water.
Bean water could still be used, but potato water is thrown away.
Put the delicious broth (I pour everything through a sieve and just like to use the broth, not all the sloppy vegetables and the spices from cooking, but everyone is different) with the beans, potatoes and the chopped meat from the broth in a saucepan and bring to a boil.
You are welcome to add a few diced carrots or other pieces of vegetables if you like ...
My mother fried onions and wiener sausages (chopped up) in a little butter and added them to the finished soup as a flavor. I only take onions today. You can certainly also fry some bacon. The roasted aromas complement the stew great.
And sometimes I also add some tomato paste or something similar to the soup.
I give freshly chopped herbs plenty (!) On the plate over the soup.
And now my tooth is dripping myself!

Addendum ... such preparations are sometimes quite different from region to region ... at least that's how you cook a delicious bean stew in Saxony ...;)

I really like bean vegetables and grated sachi with it.

Braise the onions in olive oil, add a few sliced ​​tomatoes, add sliced ​​beans, pour in some broth and cook. Season to taste with salt, pepper, a little vinegar and possibly savory, if you like. In addition, Reibedatschi. Finely grate the potatoes, squeeze out, season with salt, add low-fat quark, stir and fry the dachi, delicious.

As soon as I have beans, they'll cook them, unfortunately mine are only just blooming, so a little patience is required.

I make the Bolognese quite unspectacular. Put beef, smoked pork belly, an onion, a few carrots or parsnips, some garlic and a chilli pod through the meat grinder, fry in olive oil, deglaze with a glass of Chianti, let the wine boil down and then add chunky tomatoes and a little tomato paste. Let it simmer gently for at least three hours, done. In fact, there is no need for any additional seasoning, especially if you have good meat.

I cook a large supply in winter because the wood stove is on anyway and then freeze in portions. So you always have a quick meal ready.

Then I also have mustard, but it's not a soup recipe, it's thicker:
Is called here in Austria "Dillfisolen"
Cut green beans (about 1kg) into 5mm thick rings (I make 5cm; D)
Roast 3 small or 1 large onions until translucent (in a saucepan with a little lard or oil)
In the meantime, peel and quarter 1/2 kilo of greasy potatoes and then add to the onion
Immediately add water or broth
Let cook for 5 minutes
Then add the green beans and 3 lovage leaves
Let simmer for 15 minutes.
Thicken with flour (or better roux)
Salt and LOTS of dill tips
Take off the heat and let it steep for 10 minutes with the lid on.
Eat.

You can also add sour cream (sour cream) as soon as the heat is gone from below, then it will be even better.
A splash of vinegar can also be used to acidify the taste if you don't like cream or dairy products.
As a "side dish" is suitable: seared meat sausage (crackers) Or my favorite: hard-boiled egg.


lg
Willi

and simply boiled beans in lettuce (cucumber, tomato, onion - preferably everything from your own garden) - dress as you like, add floury boiled potatoes, add a little butter, and jellied meat (with tartar sauce if necessary) or homemade meatballs. The best fresh summer food ever!

There are really nice recipes, I'll definitely try a few things, I love beans.

@Little Swan, also a very tasty and simple summer meal, tomato salad with egg rice, a great combination.

Grmpf and now I'm hungry: laugh

By the way!
My best green bean recipe:
Blanch for a total of 5 minutes.
Strain.
Roast pork belly cubes (leave out)

Take the bacon out of your own fat
Fry the steak in the fat and fry on both sides for about 3-5 minutes (for medium rare at 5cm thickness, depending on the meat)
Steak out of the fat and let rest
Fire out.
Bacon and beans in the fat
Once the bacon and beans are done, the steak has rested long enough.
Goes well with: potatoes (no matter how you like them, they fit), white bread, rice

lg
Willi

So your recipes all skimmed and find some very good I know housewife cooks differently now the cook comes through with me.

Bolo (Napoli sauce)

Minced meat per person with 4 people I take 1 kg correct Bolo is made from pure ground beef

Tomatoes 500g peeled from the can as long as there are none in the garden (the reason they are harvested in contrast to the fresh, fully ripe)

Then there is celery, carrots, leeks, all very fine Brunoax (small cubes) for a pot, I use about 1/2 celery depending on the size, sometimes more or less

2 vegetable onions also very fine but last.

Sweat the vegetables until they are translucent, then fry the onion in a separate pan and the mince may also be pieces about the size of a thumb.

When the vegetables with onions are translucent, tomato (approx. 1 tbsp) tomato paste and stir-fry everything briefly and deglaze with red wine. The wine is boiled down and then the tomatoes. If the vegetables have been cut really finely here, all you have to do is mix the tomatoes in the can with the magic wand (mixer). Now the hack can also be added with a few bay leaves and who likes juniper.

Pepper, salt to taste and some oregano and basil.

I let the whole boil briefly and simmer after about 2 hours on a very low heat and stir again and again.

If you take tomatoes from the garden you have to mix everything before adding the meat (through a fine sieve because of the peel).

I calculate 250-300g of sauce and about 200g of spaghetti per person.


Now that it has been addressed, my Carbonara recipe is.

Fry the finely diced bacon and onions then add whipped cream and let it simmer to 500 ml. I saw 2-3 churned eggs in the cream if this is already a bit cooked, then do not cook again otherwise the egg will stagnate now the noodle is important in the sauce Don't put them off, it washes away the starch, but it creates a bond and the sauce sticks to the spaghetti.

Have fun cooking.

MfG Marcel



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Keyword glut of beans.

Last year I didn't know what to do with it. Siberia was full of beans.

Somehow the term "milk sour" always haunted my head and I tried it.
Depending on the amount, a 1, 3 or 5 liter jar with a wire clip (Internet, Italy, SUPER!), Wash beans, clean, cut into pieces (I threw the yellow and green together).

Layer in the very hot washed glass and add water to the brim. Measure the amount of water (pour out again) and add 10 grams of salt per liter, bring to the boil.
After cooling, pour onto the beans, carefully shake out / stir the air between the beans.

The beans have to be under water, you have to use tricks. When the glass is full, it is easiest. So I cut these small, white, flat yoghurt plastic bowls to size. Usually the upper hard edge has to cut into, then the side down to the bottom, expand towards the bottom so that the water can through.

Other variant:
Physalis are sometimes offered in such small plastic mesh baskets. Cut it to fit if it has to be placed further down in the glass, take 2 parts so that no bean can bumble through. Possibly put a plastic bowl on top (everything is very clean!) And then put a twist-off glass with water on it. Put the whole thing (as for sauerkraut) first warm for a few days so that the fermentation process starts (put in a bowl to avoid overflowing) and then cool.

A few days ago I used up the last one. They can then be watered, depending on your taste, and I've mostly used them for bean salad, both raw and cooked. They keep their firm consistency and I also like them straight out of the glass.

That was a makeshift last year, but I really like it. However, cleanliness has the highest priority in all work steps, otherwise it will get bad prematurely.

So your recipes all skimmed and find some very good I know housewife cooks differently now the cook comes through with me.
.................................................. ..

Have fun cooking.

MfG Marcel


Well, cook or not - these are simply more recipe variations, as with the "housewife recipes". Whether better or worse is a matter of taste - but both recipes are not authentic - especially not the carbonara!

The carbonara recipe makes the Italian rumble in me.

No onion, but fresh garlic and no cream, but freshly ground black pepper.
The black pepper pieces give the dish its name. (Koehler species)

lg
Willi

The carbonara recipe makes the Italian rumble in me.


You are absolutely right, Willi. And the sauce is definitely not cooked - it is stirred into the very hot spaghetti until the eggs are set.
You can argue about the cream - depending on the recipe, sweet or sour cream or no cream belongs in it .......... But grated hard cheese definitely!

Edit again: You don't have to argue about the cream - it absolutely and definitely does not belong in it!
But that is not true about the pepper either - they are called "Koehler-Style" = carbonara, which has nothing to do with pepper as a "charcoal lump".

Sure cheese!
It goes without saying that I probably read it in.: Laugh
My grandmother "fiorentine style; D" explained to me the pepper with the soot of the charcoal burner. Of course, it doesn't have to be right.

By the way, if you want to use onion and cream and boiled ham, you can make Tagliatelle alla Emiliana.
It's just as easy and quick.

lg
Willi

You don't have to argue about the cream - it absolutely and definitely does not belong in it!


In my Italian cookbook (written by an Italian) the eggs are whipped with a sip of cream before they are added to the pasta.

In my Italian cookbook (written by an Italian) the eggs are whipped with a sip of cream before they are added to the pasta.

Yes, I do that too (the only difference) - but I googled the original recipe - and there is definitely no cream in it! And neither onions nor garlic.
You just have to imagine - alla carbonara - according to Köhlerart: Köhlers were poor, they cooked with what was there and what was long-lasting. Perhaps they would have fattened and slaughtered a pig a year, the bacon lasted a long time and gave flavor. Maybe a goat / a couple of sheep - for the long-life hard cheese. Chickens - for eggs. But a cow for cream? Rather not.

If that is the case, next time I'll make it without cream, I don't have a cow either. : laugh

Then I'll change that too, I only derived the cream and didn't read myself properly beforehand, I actually always take the pepper from the garbage, including the salt.

I also never stop learning that is the nice thing about my job (yes, I have 3).

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Keyword glut of beans.



Somehow I thought it was at least * also * about beans ??
: unsure: grueb: grueb

Somehow I thought it was at least * also * about beans ??
: unsure: grueb: grueb

How?? Beans?!?

: roll

@MGrie, aren't there a lot of bean recipes?

Today I was able to harvest French beans and potatoes, there are bean vegetables with Reiberdatschi, mjam.

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