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Bean food "fideluta" - multicooker

Bean food

Finely chop the onion and fry in a little oil (and 1/4 water), selecting the Fry program. After it is golden, then add the diced meat, which we leave on it until it evaporates.

Cut the mushrooms and peppers into thin slices, the carrots given through scrapers, which we add on top of the meat in the Multicooker, selecting the Steam function for 40 minutes.

Add the tomato sauce, salt, pepper, dill and cook for another 10 minutes on Steam.

Good appetite!

Bean dish with sesame. Ready in just 15 minutes

Bean food is considered a traditional food in many countries, with hundreds of versions all over the world. The French call it cassoulet and cook it with duck. Seafood or fish are added to Mediterranean cuisine.

In South America there are versions with beef or different kinds of sausages. Vegetarians simply give up the meat in it and add various spices and greens to enhance its taste.

As I've told you in other posts, I have days when I eat vegetarian to maintain a balanced diet.

Today being one of those days I chose to make the vegan version of the bean recipe, with a special twist: I added sesame.

But for those who do not want to give up meat, you can always add a chorizo ​​sausage, cut into thick slices, which will bring an extra taste that will satisfy even the most carnivorous of you.

You can enjoy it hot, because the flavors of the ingredients used intensify and you can make it as spicy as you want (according to taste), choosing more or less hot peppers.

It can be made with any kind of beans, and to shorten the cooking time I used pre-cooked beans.

The way we serve this bean dish leaves room for imagination.

I used a metal bowl serving Indian food, especially curry, but you can also use other plating such as a flat plate, a clay bowl, to which you can add a few slices of garlic-flavored toast, which go great with this food and adds a crunchy texture.

More Vegetarian Recipes:

I am convinced that vegans will appreciate this recipe very much. If you want to see more vegetarian recipes, take a look at the Vegetarian category, in the Recipes section.

Bean pods with diced beef antricot


& # 8211 1 teaspoon olive oil with hot pepper


Cut the meat into cubes and place in the Express Cooker pot. Season with salt and oil. It is set on the program cakes and leave for 40 min.

Cut the rest of the ingredients, carrot, pepper, onion and garlic.

Method of preparation

Clean and wash the beans and carrots. Break the pods into 2-3 pieces, depending on their length, and cut the carrots into juliennes.

Put the vegetables to boil, for 10-15 minutes, in salted water, then drain them and let them cool. Separately boil the hard boiled egg.

Peel the onion and garlic. Finely chop the onion, garlic and greens, previously washed. Clean the egg and put it on the small grater.

Put the beans, carrots, egg and greens in a bowl. Sprinkle with salt to taste, pour in the oil and vinegar and mix the salad lightly.


  • 1 kg chicken (thighs + wings)
  • 8 green onion bundles
  • 8 bundles of green garlic
  • 2 red onions
  • salt
  • 30 ml oil
  • 1 lg tomato paste
  • 1 leg marar
  • for marinade:
  • 1 lemon
  • 1 link parsley
  • 30 ml of sunflower oil
  • salt
  • pt served:
  • lettuce
  • flavored croutons

Servings: 4 Preparation time: less than 60 minutes

Shea beans, fasting food with tucara

Thinking to take advantage, as long as time and season allows, of the presence of the peasants in the market with, probably, the last wave of local garden production, I took a look through the neighborhood market and noticed for about a week the presence on the stalls of the second sheaf crops this year. Encouraged by this landmark, I thought it would be good to give up animal protein for a day and I chose as a compensation a fasting option, with tucara, respectively sheaf food. Tucara sheaths are yellow sheaths, normal in width or in other words, neither wide nor faithful.

Searched by color, we find in our markets, as it is known, predominantly yellow sheaths, followed by green sheaths and in the tail, on the third place, pigmented sheaths with red. The yellow color comes from the named compounds flavonoids , the green color from chlorophyll, and the red stripes on some sheaths are determined by anthocyanin pigments . Thanks to these compounds, shea beans have attracted the praise of nutritionists. Therefore whatever shells you find, from time to time, eat them!

300 gr beans
1 carrot
1 parsnip
2 onions
1 bell pepper
oil, vinegar
salt pepper

Choose the beans and boil them. After boiling, drain and fill with water.

Add the finely chopped onion, carrot, parsnip and pepper and bring to a boil. When they are almost cooked, add salt, thyme pepper and tarragon and bring two more to a boil.
With a whisk, remove the beans in a bowl. Chop the chopped onion, season with salt and pepper, oil and vinegar to taste and serve.

Try this video recipe too

Review: Tefal One Pot wonder pot or multicooker

Since the isolation (for covid reasons), we started cooking more often. Soups, soups and dishes of all kinds, steaks and, of course, cakes. From the recipes I knew from my mother, from the net from n sources. In general, all adapted, depending on the ingredients and, of course, inspiration. Until I discovered the miracle pot. Surely you all know what a miracle pot is. That was the name of the miracle pot in the time of the Kukta communists. The pot that boils the soup or food in a very short time. That is, the pressure cooker. But today times have changed, everything has evolved, it was normal for cooking appliances to evolve in the culinary field as well. Today, you no longer knead the cake by hand, in the basin, but you use the robot or prepare the food at a multicooker.

What does multicooker mean? A pot that does everything. Of course, the main function is to cook under pressure, but it also knows how to cook slowly (the concept of slow cooking), to brown or to steam. There are, of course, appliances dedicated to each function, but I think a multicooker is much more useful in the kitchen. Not necessarily for those who do not know how to cook, but rather for those who are in a hurry or need a healthy meal.

We oscillated between several brands - Crock-Pot, Tefal and Philips. In the end, I chose Tefal, due to the reputation of the brand known for its cooking tools, indispensable in any kitchen - pots, pans, all kinds of appliances and cooking robots.

What does the Tefal One Pot multicooker know how to do?

25 automatic cooking programs & # 8211 can cook rice, oats, stew, steamed vegetables, brown, slow, fast cooking and more.

function Pressure Cooking. It involves a much shorter cooking time than the classic one on the stove. You can set the cooking time, but also the pressure - it can be small, medium, large, depending on the type of food cooked. Imagine that the rice pudding is ready in 15 minutes, and the sarmalele & # 8230 in 30 minutes! Without constantly stirring or adding water, for fear of burning the pan & # 8230

The pot has 6 liters, but can only be filled up to 4.5 liters. Enough for a soup / stew, stew or other dish. We (3 people) are enough for 2 days.

Other great programs: Steam (steam cooking), Slow Cook (slow cooking), Brown (browning or hardening - by the way the only function when cooking with the lid up!), Reheat (reheating), Bake (baking), Simmer (simmering), but also special functions for rice, pudding, baby food and stew / soup.

For the functions Steam (steam cooking), Stew / Soup (stew / soup) and Simmer (simmering) you can choose the type of food: vegetables (vegetables), fish (fish), meat / bean (meat / beans).

Slow Cook: with this function you can cook food slowly and at a low temperature. This means that it will cook slowly and will not be under pressure & # 8211 as in the case of the pressure cooking function. It can brilliantly replace the oven.

Steam (steam cooking): Steamed food (especially vegetables) is said to be much healthier. It retains its taste and nutrients.

Oatmeal (for oat pudding): it is prepared in the same way as rice.

Brown (browning): for hardening vegetables and meat. The lid remains open during browning, use for a maximum of 30 minutes to avoid overheating the oil.

Bake: for cakes, but not only. The function is also useful for lowering sauces or baking.

And, of course, not the last, the function DIY Chef (own recipe): you can choose without restrictions the cooking time and temperature, respectively the pressure and whether or not you want the preparation to be cooked under pressure.

You have a book with 45 recipes, but when you get tired of them, you can experience something else. There are a lot of recipes on the net that can be experimented / adapted for multicooker, basically, that's what the DIY function is for.

Another great advantage is that you do not have to monitor the cooking process, you can do something else during this time. The multicooker announces, by sound signal, the end of the program. If you are not in the area to turn it off, it automatically switches to warm-up mode for up to 24 hours. Or, with the automatic start function, you can set when to start the cooking process. All you have to do is "throw" everything in the pot, close the lid and that's it. The rest is taken care of by the miracle pot.

So far we have tested goulash, belly soup, rice pudding, fried chicken legs with barbeque sauce and sarmales. All perfectly cooked!

Of course, he knows how to do a lot. I mention from the recipe book: cream soups, soups of all kinds, stews, ciulama, smoked cabbage, beans with ciolan, meatballs, hummus, seafood dishes and up to jam / jam or puddings and cheesecake. Truly a miracle pot, well worth the money!

Later update: In the meantime, I also made, on the function of slow cooking, homemade sausage. That is a piece of neck of about 1 kg, marinated for 2 days, put on slow cook for 9 hours. Or pork ribs, on slow cook, 6 hours.

Ingredients green beans with sour cream

1 kg bean pods (green, yellow, fideluta, late pods)

3 tablespoons vegetable oil + a cube of butter (for sauteing onions and beans)

50 g butter (to put the beans in the oven on top of the beans)

1 lg flour (to better thicken the sauce)

2-3 cloves garlic (for flavor)

120 g cheese (stronger in consistency)

1 tablespoon breadcrumbs (for lining the bowl)

1/2 dill connection (for composition)

1/2 bunch of parsley (for decoration)

Bean sausage with multicooker

It's the first time I cook at The HEINNER multicooker and I can't hide the fact that I caught my ears in buttons and programs. That's because this Multicooker gem from HEINNER APPLIANCES has 11 different programs. Basically you can do anything with it, you no longer need an oven, stove, stoves, pots, anything. You can make soups, dishes, steaks, stews, bread, cakes, even yogurt.

I told you I was reluctant to hear about slowcooker and multicooker. I, that traditionalist, who cooks as naturally and more traditionally as possible, look that I came down from the tree. It's never too late, is it?

Bean sausage with multicooker

I told you what are the differences between multicooker and slowcooker here . I also cooked recipes for slowcooker, now I also do multicooker. And other recipes follow. I have this model, it is at a nice discount now. Click on the picture and find details and price. At HEINNER you can find good quality products, at a decent price, for any pocket.

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