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Baked beans

Baked beans


I remember that I used to make beans in a one-ton cauldron at various fairs, fairs and other wonders, mixing with a piece of oar, and making a muscle fever the next day because I loved it more. You realize that "this little one" I arranged right away - I didn't even talk to her.

    • Giant bob beans - 500 g
    • Coriander berries - 2 tbsp
    • Cumin seeds - 1 tbsp
    • Quality broth - 300 g
    • Zahar - ½ teaspoon
    • Dried thyme - 1 teaspoon
    • Carrots - 3 pcs
    • Bell peppers - 2 pcs
    • Onions - 3 pcs
    • Oil - 3 tbsp
    • Garlic - 4 puppies
    • Sweet paprika - 1 tbsp
    • Salt and pepper - to taste
    Extra: For boiling beans:
    • Carrots - 2 pcs
    • Onions - 2 pcs
    • Celery - 1 pc
    • Parsnips - 2 pcs

Servings: 4

Preparation time: over 120 minutes

RECIPE PREPARATION Bean stew:


  • Bake the garlic in the oven;



  • Let the beans soak the night before;



  • Boil it with salt, 2 carrots, 2 onions, 1 celery and 2 pieces of parsnips (whole) (the cooking time of the beans is influenced by its quality);



  • When the grain has boiled, drain the water into a bowl;



  • Wash, clean and cut the carrots into cubes;



  • Cut onions and peppers into cubes;



  • Crush the garlic in a mortar;



  • Also in the mortar, crush the coriander seeds and cumin seeds;



  • Heat the oil and harden the carrots;



  • Then add the onion, coriander, cumin and paprika, heat it well and when it becomes translucent pour two tablespoons of the juice in which the beans were boiled;



  • Add bell peppers and garlic;



  • When all the vegetables are cooked, add the beans and broth;



  • Top up with the juice from which the beans boiled if you find it too thick;



  • Then add the sugar and thyme;



  • Bring to a simmer until reduced;

    Good appetite !




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