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Fat beans with vegetables and rose sausages

Fat beans with vegetables and rose sausages

Boil the beans. The first water is thrown away and boiled again in boiling water, adding 1 whole carrot and 1 onion + bay leaf. When it is almost cooked, add salt.

Meanwhile, chop the onion and pepper and heat them in 2 tablespoons of oil, over low heat. When the vegetables are cooked, add the finely chopped tomatoes and leave on the fire until well softened.

Strain the beans and place it over the hardened vegetables. Mix lightly, then season with salt, pepper and vegeta, to taste.

Serve with rose sausages, fried in a Teflon pan, without oil (I fried them in a hot pan).


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Sausages and garnish required:

  • 3 kg meat & # 8211 back, leg, rib
  • 2 kg pork sausages
  • 1 teaspoon large salt
  • spices are optional, but can be used: pepper, allspice, bay leaves
  • 1 kg of lard

We clean the meat of any excess fat. I had a whole, unprocessed leg, so I had enough fat. In order not to lose this fat and to complete the lard, we melted this fat as well as frying the meat. We cut the fat into small cubes and the meat into larger pieces. To start, we put on the fire, in a cauldron, the fat harvested from the meat, cut into cubes, we give it a pinch of salt and we fry it lightly until it starts to melt and it leaves lard. Over these lightly melted scallops, we put the larger pieces of meat and spices, make the desired. I'm not used to spices. Stir and let the meat fry well, over low heat, for about 90 minutes. If you have lean, fat-free meat, fry the meat directly in the kilogram of melted lard. To 1 kg of lard put a teaspoon of large salt.

After the meat is fried, take it out in a bowl. I usually put four alternate layers of meat and sausages, starting with meat at the bottom of the garnish. Therefore, half of the fried meat forms the first layer of meat in the garnish (pot, clay pot, metal bucket, canister). In the same cauldron and in the same lard, fry the sausages cut into pieces. After the sausages are fried, we put half of them over the meat in the garnish. Add the rest of the meat over the sausages and then the other half of the sausages.

If we didn't use all the lard for frying, we put the remaining one in the pot and melt it. Using a strainer, pour over the meat and sausage the melted lard from the pot. I usually strain the lard from the cauldron to have a clean and clear lard in the garnish. The lard should cover the meat and sausages well to ensure good preservation. We let some time pass until we walk to the garrison, to enjoy the red of the work. By keeping in lard, the meat acquires a specific taste and a special texture. I keep the meat on the garnish until March, not that it won't last longer, but it's good and eats quickly.


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Red beans with sausages and rice

Myths thank you for the idea! Another variant of chilli with meat, super light and tasty.

  • yellow onion 2 pieces,
  • sunflower oil,
  • Sausages Rose 8 pieces,
  • red beans 4 preserves,
  • zacusca 4 tablespoons
  • bay leaves 2 pieces,
  • thyme,
  • freshly ground pepper,
  • green parsley,
  • green dill,
  • hot peppers (csipos) 2 pieces,
  • panacris broth 350 ml.
  • prefiert rice 2 bags
  • Peel the onion, cut it into small pieces and cook in a little oil and water, approx. 10 minutes on low heat. Meanwhile, cut the sausages into medium slices, which are then added to the onion mixture, cooking over medium heat, approx. 5 minutes, uncovered.
  • Season with pepper, bay leaves, adding zacusa and approx. 300 ml. the water.
  • Then add the canned red beans, drained of juice, fill with water as needed, seasoning with parsley, dill and finely chopped hot peppers, leaving to boil. 20 minutes on medium heat, half covered.
  • Meanwhile, boil the rice in a bag in cold water with a pinch of salt.
  • The bean dish is served with rice, no bread needed), accompanied by a sauerkraut salad with yellow onions and olive oil.
  • Good job and good appetite!

How do we make beaten, rubbed, shredded, ground beans?

How do we soften and boil dried beans?

I could talk a lot about beans (dry). It's a lottery. I was lucky to buy quality beans, not very old, which boiled in normal time (1 hour, come 1 hour and a half). At other times I had bad luck and caught some old berries, over 2-3 years old, which, although they were soaked for 24 hours in cold water, did not boil for 4 hours. I even moved them to the pressure cooker (kukta) and they were still not cooked like the rest of the world.

This time I can say that I was lucky. I soaked the beans in cold water and left it for about 18 hours (from evening until the next day at noon). I changed the water twice, always putting cold and fresh water.

Beans absorb a lot of water and swell during this time. It can be seen with the naked eye with an increase in volume and how it softens.

The next day I drained the last water from the beans and put it to boil in a large pot together with another cold and fresh water. The water should cover the beans well, even overtake it with a palm. I put the pot on the fire and waited for it to boil. It will make the foam that needs to be removed.

Tip: a teaspoon of baking soda works wonders! It helps cook cellulose from bean husks and softens them faster. Baking soda is put on the first boil, not the last.

Since it started to boil I timed 8-10 minutes after which I drained the water and put a new one (without baking soda). And I brought it to a boil again. Thus the bean becomes more easily digestible and does not give bloating and flatulence (ie gas).

The last water in which the beans boil does not have to be very much (just to cover it) because it will be used to match the consistency of the rubbed beans.

How much do we boil the dried beans in the classic pot or in the wonder pot (kukta)?

There is no standard time for beans to boil. It depends on its variety and how fresh or old (dehydrated) it is. The safest way is to test a few beans and see if they are done. For rubbed beans we need soft, pasty, well-cooked grains.

If you have it at hand pressure cooker (kukta) you can bring the beans to a boil without closing its lid, froth it, drain it and boil it again with fresh and cold water. Now you can close the airtight lid of the kukta and it will take about 1 hour from the moment it starts to bandage (it goes into boiling mode).

As I said, boiled beans must be surrounded by water, not to stay dry. Here is mine moved to a bowl, along with the water in which it boiled.


Fat beans with vegetables and rose sausages - Recipes

Preparation time: 30 min.

Ingredient: 500 g cabbage, 1 onion, 4 rose sausages, 1 tablespoon melted butter, 1.5 l vegetable concentrate (water + Vegeta or Knorr), salt, pepper, 150 g sour cream, 2 tablespoons suitable sweet mustard, 2 tablespoons hot mustard, 2 strands of green parsley.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Peel a squash, grate it and cut it into quarters. Chop the onion and together with the cabbage put it to harden in a larger pot in hot butter, stirring occasionally. Add the boiled water with Vegeta or Knorr and the sausages, and let it boil for 10 minutes on the right heat. It tastes like salt and pepper. Mix the sour cream with the two types of mustard and, before serving the soup, put a good spoon in each plate. Finally sprinkle with chopped parsley.



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eMag!


Foods recommended in chronic cholecystitis

Flour (bread, buns, stick, biscuits and whole grains) with low fat content, without seeds or dried fruits, soft polenta, hasty, rice, cuts, spaghetti, macaroni.

Low fat dairy products, oatmeal milk, semolina, noodles or rice, skimmed cheese - urda, cottage cheese, fresh cottage cheese, tofu cheese

Poor skinless poultry (chicken, turkey), lean beef, pork tenderloin, fresh or frozen fish, canned in water, lightly seasoned meat.

Boiled soft eggs (preferably egg white), mesh in water

Fresh non-fibrous vegetables, frozen or preserved, vegetables and young vegetables (green beans, zucchini, spinach, mushrooms, stevia, loboda, etc.), baked potatoes, boiled or pureed.

Fresh, well-ripened fruit, without seeds & peels, frozen, preserved in compote or jams without sugar or cooked in the oven.

Fats - fresh butter in small quantities (maximum 10 grams / day), moderately vegetable oils, sauces with low fat content (preferably based on skim yogurt) and slightly spicy.

Sugar in small quantities, homemade cakes with dry or boiled dough (with jam, with cottage cheese, with fruit, egg whites, honey), grits pudding or low sweetened rice, honey, jellies, seedless jam, gelatin fruits, meringues, sherbet.

Drinks: plain mineral water, mint tea, chamomile, St. John's wort, lime, vegetable soups, weakly sweetened compotes.

Spices not very spicy and in small quantities, not very spicy foods, preferably parsley, dill, larch, tarragon, bay leaf, very little thyme in chopped instead of paprika, pepper, hot pepper. Salt in moderation, lemon juice folded with water to sour salads and soups.


Tagliatelle with peppers and sausages

You can have a quick dinner in a few minutes. The combination of sausages flavored with herbs and roasted capsicum peppers is delicious.

Fry the sausages on a hot grill for 15 minutes until golden brown.

Meanwhile, boil the pasta according to the instructions on the package.

Cut the roasted capsicum into strips. Slice the onion and cook it in 2 tablespoons of oil for 5 minutes. Add the chopped garlic clove and cook for another 1 minute. Then add the peppers, 1 teaspoon of sugar and 3 tablespoons of balsamic vinegar.

Take the sausages off the grill and slice them, then add them to the pan with the vegetables.

Meanwhile, the pasta has boiled. Drain them and add them over the sausages and vegetables in the pan. Mix well and season with salt and pepper, then add the chopped parsley.

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