2 recipes with infallible beans

Hello, pretty people! Today we are going to talk about an ingredient that is pure magic and tradition: beans.

A food that reminds us of grandmother’s stews, those dishes that comfort the soul and fill us with the belly of happiness.

But what exactly are beans? Are they the same as beans, beans or beans? Let’s unravel this mystery!

About the beans

The beans are, in essence, A type of legume which receives different names according to the region. In much of Spain, especially in the south and in the Canary Islands, they are called that.

In other areas of Spain they are known as Jewish or beansand in countries like Mexico, the most common term is bean. No matter the name, what matters is that they are delicious, nutritious and super versatile.

These recipes with beans They gather the best of homemade cuisine: tradition, flavor and simplicity. The classic stew leads us to the family Sunday table, and the bean salad shows its freshest and freshest side.

In both preparations the versatility of this legume and the ease with which it can be part of your daily menu is highlighted.

What are beans and why are they so important?

The beans belong to the family of legumes and are the basis of food in many cultures and protagonists of emblematic dishes.

Their ability to absorb flavors makes them the Ideal Ingredient for Guisosblunt potajes and soups.

One of the great advantages of beans is their versatility. They can be found Dry beansothers that require a previous soaking time, or already cooked in boat, ready to use and save you a meal in minutes.

Whatever their format, they are a pillar of homemade and economical kitchen.

Frequent questions about beans

If we talk about beans we can find a world of doubts, so here we will answer some of the most common doubts to become an expert or expert in beans.

What is the difference between beans and beans?

Basically, it is a matter of regional name. Both terms refer to the same legume: Phaseolus vulgaris.

“Bean” is the predominant term in Mexico and Central America, while “Habichuela” or “Jewish” is more common in Spain and the Caribbean.

How long should dry beans soak?

Ideally, leave beans soak in cold water for at least 8 to 12 hours. This process hydrates and significantly reduces cooking time, in addition to making them more digestive.

Can you freeze a recipe with beans?

Of course! Legumes freeze wonderful. It is an excellent way to practice Meal Prep art. Simply, we cook them and let cool completely, then we keep it in containers suitable for freezing.

To defrost, you just have to leave it in the refrigerator last night. It is that practical.

Now: 2 recipes with infallible beans

Recipe 1: The classic bean stew

If there is a recipe that shouts “home”, is the Habichuelas stew. A spoon dish that resurrects anyone in a cold day. It is easier than it seems and the result is spectacular.

This stew is very similar to a good lentil stew, full of flavor and tradition.

Recipe 2: Fresh bean salad

Who said that legumes are only for winter? This bean salad is a Quick, fresh and perfect recipe for light lunch. It is a great way to enjoy its taste without spending heat.

I hope this guide serves you to encourage you to cook more with beans. They are a noble ingredient, delicious and full of possibilities.

If you like this recipe, look more ideas on Instagram

And on YouTube that there are new recipes every week

Habichuelas stew recipe

Yield: 4–5 abundant portions
Total time: 20 min preparation + 1 h 45 to 2 h 15 cooking

Ingredients

• 500 g of dry white beans (beans), soaked from the previous night
• 1 Asturian sausage
• 1 black pudding
• 100 g of cured bacon
• 1 whole onion
• 1 garlic head
• 1 green pepper
• 1 bay leaf
• 1 CDA. of sweet paprika
• 2 tbsp. of extra virgin olive oil
• Salt to taste

Step by step preparation

1. Draw the beans soaked and place them in a large pot. Cover with cold water.
2. Bring to a boil and, when the boil breaks, lower the heat to a minimum. Foam and “scare” beans two or three times adding a drizzle of cold water to cut the boil.
3. Incorporate the bacon, the chorizo, the black pudding, the entire onion, the garlic head and the pepper. Add the bay leaf. Cook over low heat for 1 h 45 – 2 h 15, or until the beans are tender. Remove the foam that can be formed.
4. Meanwhile, heat a pan with 2 tbsp. of olive oil. Sauté a chopped garlic clutch and, out of fire, add the sweet paprika to prevent it from burning. Incorporate this sauce to the pot in the last 15 minutes of cooking. Rectify salt.
5. Remove meat and vegetables, chop them and return them to the pot. Turn off the heat, cover and let stand 10 minutes before serving.
6. Serve very hot, ideally accompanied with bread.

Fresh bean salad

Yield: 3–4 portions (as garrison)
Total time: 10 minutes

Ingredients

• 1 Black White Cooked Habichuelas (400 g)
• 1/2 purple onion
• 1 small red pepper
• 1 can tuna in olive oil
• 1 handful of black olives
• Chopped fresh parsley
• For vinaigrette: 3 tbsp. of extra virgin olive oil, 1 cda. of vinegar from Jerez, salt and pepper

Step by step preparation

1. Rinse well -cooked beans under the tap and drain them.
2. Chop the purple onion and red pepper in small cubes.
3. In a large bowl, mix the beans, onion, pepper, crumbled tuna and olives.
4. Prepare the vinaigrette emulsifying olive oil with the vinegar of Jerez, salt and pepper.
5. Show the salad, sprinkle with fresh parsley and serve.