Fava Beans - Ancient Roman Recipe
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Today we prepare an ancient Roman fava beans recipe, prepared with fresh legumes and spices. We selected this recipe from the cookbook attributed to Marcus Gavius Apicius, the most famous cook of the Antiquity.
A perfect dish for springtime, with a flavor well balanced between sweetness, saltiness, and acidity.
Ingredients
fava beans
2 egg yolks
white wine vinegar
white dry wine
honey
garum
extra virgin olive oil
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#favabeans #ancientromanrecipe #ancientromanfood #garum
Crispy Roasted White Beans | Food Channel L Recipes
Crispy roasted white beans is a very fave snack. Super easy to make and very yummy! :)
@FoodChannelLN - a new recipe every Tuesday and Thursday! Recipes for delicious and homemade food!
Ingredients for 4 servings:
600 g jar butter beans
1 tsp dry garlic
1 tsp smoked paprika
½ tsp dried peppermint
1 tsp dry oregano
50 ml olive oil
1 tbsp red wine vinegar
Salt and black pepper
Music: epidemicsound.com
#bean #appetizer #vegetarian
Cannellini beans provencale recipe
CANNELLINI BEANS PROVENCALE
recipe30.com
Vegetarians or meat eaters, this recipe is so tasty yet quick to make.
It ticks all the boxes, tasty, cheap to make, quick to prepare and high in nutrition. The cannellini bean, also known as the white Italian kidney bean, is slightly larger than the navy bean. Great health food for cholesterol reduction and cancer prevention due to their antibacterial and anti fungal activity.
EASY Canned Green Beans Recipe - how to cook canned green beans
I show you how to cook canned green beans. You’ll also learn how to season canned green beans.
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CREAMY WHITE BEANS RECIPE | WHITE BEANS AND SAUSAGE
#whitebeans #beansandrice #coopcancook
For the printable full recipe and ingredient list:
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Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.