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Enchanted beans - with smoked ciolan

Enchanted beans - with smoked ciolan

The ciolan is portioned and scalded in boiling water for 5 minutes. It drains water.

The beans are washed and boiled for 10 minutes in water with a teaspoon of baking soda. Drain and rinse with warm water.

Peel, wash, finely chop onion, garlic and celery.

Cook these chopped vegetables in a pressure cooker. Add the Kapia tomato paste and the hot pepper paste. Stir a few times and dilute the mixture with two cups of water added slowly.

When the mixture started to heat up, add the white and mottled beans, the sprigs of herbs, the bay leaf and salt.

Fill with hot water to pass 2-3 fingers over the beans. Put the lid tight and cook for an hour.

Remove the cover according to the instructions.

Believing that the beans are few, I also put red canned beans [I bought them for a salad, it's good that it didn't end up in the oven because it was very cooked, the beans weren't firm].

I left it to cook for another 15-20 minutes without a lid until the liquid evaporated and I reached the desired consistency.

I took out the grass twigs and the bay leaf.

Taste and season with salt and pepper if needed.

I garnished the bean dish with chopped green onions and served with sauerkraut.

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Quick Bean Soup with Smoked Ciolan a la Roxana

I filled the pressure cooker with water (that's why the soup came out and not the yeast!) And ciolane, carrots, thyme, peppercorns and I boiled it for about 45-50 minutes.

I fried the onion together with the peppers, salt, pepper.
I mixed the tomatoes with the beans, onions, peppers and let them simmer for about 20 minutes in the pot of tuci.

When the steak was boiled, I took it out on a plate, I took out the turkey meat and I broke it into pieces, I left the pork sticks whole.

I strained the juice from the stalks and mixed it with the beans / tomatoes.

I added turkey and turkey meat, and parsley leaves.

I served it with Bulgarian gogonele (to buy) and I put a little pickle juice in each portion of soup.

Beans with ciolan, the simplest recipe, perfect for December 1st

There is no real Romanian house that, since December 1, does not have small beans and ciolan on the table. So, on Romania's National Day, you can invite your friends to the table, we come with the bean recipe!

Ingredients: For the recipe of beans with ciolan you need: 500 grams of dried beans, a smoked ciolan, 2-3 large carrots, 4 onions, a bell pepper, a few bay leaves, 3 tablespoons of broth, salt and thyme, after taste.

Method of preparation: Wash the beans well and then leave them in cold water for an hour or two to swell. Add a grated carrot, chopped onion, salt and a bay leaf. After boiling, drain the water, but turn off 3-4 polishes. You will need them later. Separately, put a little oil in a pot, in which you fry 3 onions and a carrot, chopped or grated, according to your preferences. When the onion turns golden, you can add pieces of smoked ciolan, which brown a little. It is important to chew from time to time. Then add 3-4 tablespoons of the soup in which he boiled the beans, 2-3 tablespoons of broth, then drained beans, bay leaves, pepper, thyme, salt and simmer until the juice drops.

Serve with pickles and a glass of wine. Happy Birthday to all Romanians!

Bean stew with smoked ciolan

What goodies do you like to cook? I often prefer to make simple and tasty dishes, which I know are enjoyed by my whims. When I say whimsical, I mean children who refuse certain dishes. At first I was panicking, but I understood that most children have food preferences or dishes that do not eat them at all. But I hope that over time, they will grow up and understand that what mommy does is good, even very good for them. Until then, we cook what they want.

That's how I decided to prepare bean stew with smoked ciolan! How can he not like this dish? It is very good, easy to make, and the beans contain a lot of iron, so it is only good for all family members.


  • 400 gr beans
  • carrot
  • onion garlic
  • tomato sauce
  • salt, other spices

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Step 1.

To shorten the cooking time of the beans, it is good to leave them in the water overnight. I used yellow beans, from what is found in the people of the country. In the supermarket you will not find this kind of beans.

Step 2.

We will put the beans in the pressure cooker (if you don't have it, any more capacious pot is good, with a lid). We will put over the carrots and the whole piece of smoked ciolan. Then add water until it passes well over the meat.

Step 3.

Add salt and put on the fire. We will leave it over medium heat until it starts to boil, then we will turn the heat to low and leave the pot on the fire for 30-35 min. If you forget to put the beans in water a few hours before, then let it boil for another hour. When ready, depressurize the pressure cooker first, or place it under a stream of cold water before opening it.

Step 4.

We take out the ciolan on a plate so that we can portion it, and we transfer the beans and carrots to another pot. We'll add a little juice. We cut the meat into small pieces and put it over the beans and put everything back on the fire. Add tomato sauce and one or two cloves of garlic and simmer for about 10 minutes.

Step 5.

We add parsley and celery leaves for a better taste to the food and a beautiful green color! Our smoked bean stew is ready!

We put it on the plate and serve this dish either for lunch or dinner! It is a hearty and very tasty meal! It can be served with onion salad!

Did I make you want it too? Try the recipe and tell me how you like it!

We really liked it! It passed very quickly and they will definitely do it again soon!

"The soul is the secret of a successful recipe"

The preparations for December 1st were in full swing on Valea Gurghiului in Mureș County, where, as every year, there was no shortage of smoked beans.

Today we prepare beans with smoked ciolan, prepared in the spoon cauldron outside with firewood, to burn well.

I make the fire, I put some fir wood for the first time to light, small chips.

First we fry the onion with some carrots and capsicum, then we add spices, we add the beans and the ciolan and the water to boil. Romania's National Day is celebrated in our country as well as in other parts of the country with the traditional ciolan beans that we prepared as we know best, according to the recipes inherited from our ancestors and mothers.", Say the locals.

The original recipe for beans with ciolan was created by army kitchens.

The soul is the secret of a successful recipe", They say.

And at a restaurant in northern Moldova, the tradition is respected.

"We prepare the ciolan for the beans. We wash the ciolan well and put it with different spices. Bay leaves, pepper, a little paprika ”, explains the chef here the way he cooks the traditional meal.

Although the restaurants are closed, the stop kitchen is still open and they work on a continuous fire for home orders. A portion of string beans with assorted pickles and polenta costs only 25 lei.

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Smoked beans with the national recipe of December 1

Smoked beans with Romanian national recipe for December 1st. Dried bean meal boiled in juice from smoked ciolanul, with tomato sauce with vegetables. I have seen that in recent years, on December 1, that's about it for the public all over the country. It has become a fad.

This one smoked bean meal it is tastier if cooked slowly over low heat. It gets even better if it is reheated on the 2nd or 3rd day, as well sarmale. We really like smoked and boiled ciolan and we often prepare it in various forms.

If you like smoked beans then you can also try the recipe with sausages and smoked ribs (given a bit in the oven) & # 8211 you can find it here.

Or a bean stew with ciolan (falling off the bone alone) cooked in a pressure cooker or multicooker with all the ingredients at once, from the beginning & # 8211 see the recipe here.

Ciolanul is good to be raw and smoked (not preferred). You can find something like this in some smaller local butchers or you can prepare it at home (see our sausage recipes). If you can't find something like that, it's OK to use a hammer from the supermarket.

The bean with ciolan is not a kind to be prepared for 1-2 servings. If you keep working you can make a 2-3 L pot and keep in the freezer what is left over. It can be reheated 1-2 times, becoming even tastier.

This dish can also be cooked in a cauldron, outdoors. It's even tastier. More recipes in the cauldron (bograci) find here.

I made a pot of smoked beans enough for 8 servings.

  • 1 smoked ciolan with bone of approx. 1.5 kg or approx. 1-1.2 kg deboned ciolan
  • 700 g dried beans
  • salt, pepper, paprika
  • 1 teaspoon cumin seeds or 1 bay leaf
  • 50 ml oil (2-3 tablespoons)
  • 2 medium onions
  • 3-4 carrots
  • 1 can of concentrated tomato paste (or 500 ml of mashed potatoes, broth or diced canned tomatoes)

Beans With Ciolan Recipe

Preparation of beans with smoked beans softening dried beans beans choose beans beans of impurities grain by grain wash in a sieve under a stream of cold water then put to soak in a bowl of cold water that should exceed 5 6 cm the level of the beans. 1 2 kg beans beans 1 piece smoked ciolan of about 1 kg. I have seen that in the last years of December 1, this is what the public from all over the country is serving.

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Fresh pork stew stewed in beer and baked in the oven with beans

Beans with smoked ciolan.

Beans with ciolan recipe. Beaten beans with hardened onions. Beans with smoked ciolan Romanian national recipe for December 1. As you know, we don't eat pork, so I put the recipe somewhere in storage, thinking I didn't have it. I saw in the market new big and beautiful beans and I had a craving for beans with smoked ciolan.

The beans with ciolan sarmalele, palinca ţuica and mulled wine are already part of our traditional menu. The result was very good and tasty although I am not a bean eater. I have the recipe for smoked bean soup from my mother and that's how my grandmother prepared it. Maybe because in summer there are more options and I prefer to prepare light and seasonal soups.

Beans with smoked ciolan recipe. Dried bean meal boiled in juice from smoked ciolanul with tomato sauce with vegetables. How to make smoked beans. Step by step recipe for smoked meat.

And if you keep preparing it, read how you have to make it so that it turns out delicious and without enduring unpleasant consequences the next day. I took the bean and with the help of the almighty google I had found a lot of options. I haven't eaten ciolan beans in years. As is done in Transylvania since the world and the earth.

It has become a fad. soaking should last at least 3 to 4 hours ideally overnight. Bean soup with smoked ribs or sausages make it especially in winter when the cold comes. This recipe for smoked beans has reminded me of my childhood when my father used to make beans, as he used to say.

and it was the tastiest ciolan bean we ate at the time. Below we have prepared 5 recipes for beans with ciolan or other types of beans that you can prepare at home. Beans with smoked Romanian culinary recipe. After it, we eat donut pancakes or cherries, no matter how much protein it has in it, you don't need anything else.

Bean soup with smoked ciolan Transylvanian tarragon recipe. I made this recipe with what I had at home, following the basic steps from what I had seen on other sites. He was so skilled in the kitchen that I sit and wonder where I inherit this passion. It is a consistent food that takes the place of soup and the second course.

Beans with pork

Peel the onions and wash them well. Then cut them into small pieces (or pass them through the food processor). Cut the ciolan into small pieces, to medium (like a sip). Put the boiling water in a kettle, so that you always have boiled water at hand.

Heat the oil in a large pot and then add the onion. Cook it with a little salt, so that it doesn't burn. Add two tablespoons of tomato sauce and a tablespoon of pepper broth and cook a little more onion with them.

Add the ciolan and cook for 5 & ndash 7 minutes with the onion and sauces. Put the boiled water in the kettle to cover the meat a little and let it simmer for 30 minutes. Meanwhile, drain the canned beans and wash well.

After the meat has boiled, add the beans, a little more salt and some pepper to taste and let them boil together for another 10 minutes. In the last 5 minutes, add two or three bay leaves.

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The best bean recipe with ciolan that you can prepare on December 1st

If you don't eat beans with ciolan on December 1, you are not Romanian. Whether you choose to cook it at home or eat it in the city, you can't let the National Day pass without tasting the most popular traditional dish: beans with ciolan.

There are a lot of recipes on the internet and, if you are a beginner, you don't know where to stop. We tried some of them and we can recommend the tastiest one. You don't have to be an ace in the kitchen to get it out, if you have the patience and time to cook it over low heat, because this is the secret, you will get the best beans with ciolan made by you.

What do you need:

  • 500g beans (choose beans with small grains, it is tastier and boils faster)
  • salt
  • pepper (grain and ground)
  • Bay leaves
  • broth
  • an onion
  • a carrot
  • a tablespoon of paprika
  • a teaspoon (or a few sprigs) of dried thyme
  • smoked bone

Method of preparation:

Let the beans soak in cold water for a few hours or overnight. Then simmer the beans until half cooked. In parallel, in another pot, boil the ciolan.

Finely chop the onion and carrot and fry them in a few tablespoons of hot oil. Add the paprika and let it brown together. Then put the beans over and mix. Add from the water in which you boiled the ciolan, enough to cover the beans.

Put the bay leaves, peppercorns, salt and ground pepper (to taste) and a few tablespoons of broth and let them all boil together. Add the ciolan (whole or cut into pieces).

Leave on low heat until all the ingredients are well cooked and the beans begin to break. Depending on the consistency you want it to be in the end, you can add more water or let it drop. Stir occasionally so that the beans do not smoke or stick.

Finally, add the dried thyme or twigs. We recommend serving a glass of Romanian brandy with pickles. Good appetite!