Transcript THE BEAN

THE BEAN
1.Why are the vegetables
important?
All vegetables have well-balanced contents of
carbohydrates and proteins and represent an
important source of calories for the people that
are following an all-natural diet such as vegans and
vegetarians.
Vegetables and especially
beans, fresh bean, green bean
or seeds represent a very
nutritious variety of plant.
In the same family with peas,
grey pea or lentil, the bean
has a large content of
essential fibers and a small
amount of fats that makes
them extremely important in
modern diets.
2.National and traditional food
Romania’s National Day, 1st
December, is celebrated also
with a traditional meal- the
main ingredient, the bean,
being very popular among
people’s taste.
This recipe combines healthy
and tasty elements that can
be found in any Romanian
kitchen.
Bean ragout
(Pork barrel with bean)
This is a traditional recipe of stewed
bean add it show how bean is cooked in
the country in some villages from
Transylvania, an old delicious meal that
you should try.
We boil the bean with one carrot, a half
of grated celery, two laurel leaves, salt.
In a pan we pour some oil and fry 2
spoons of wheat flour, 3 spoons of corn
flour and a spoon of ground pepper.
We add 250 ml of tomato sauce mix it well and pour
into the bean’s pot. Then we put the pot into the oven
for half of hour. It can be served with sausages and
pickles.
If you make bean ragout with pork barrel, you boil
it in the same pot with the bean and then chop it and
put it in the oven. Usually the pork it is boiled with
the beans for a more flavored meal.
3. Short history of the
plant
The bean is original from Peru and
has been brought in Europe after
the
discovery
of
America.
These days it is cultivated all
around the world. It is considered
to be 8000 years old.
They call it
one of the “three sisters” of
pre Columbian cuisine together with
corn and pumpkins.
Green bean
The green bean is cultivated late in
spring, when the temperatures are
getting high (the end of April and
beginning of May). The seeds
germinate at 8/ 10 degrees and
during its growth it requires a
temperature of 20/ 25 degrees. Low
temperatures delay the growth while
severe cold destroy the cultivated
areas. The bean resists well to
drought, it needs moderate humidity
especially in the pollination period.
There are two types of green
bean- small and climbing.
The green bean’ harvest starts in
15- 20 days since the blossom period.
Benefits
Green bean contains vitamins A, B, C,
mineral salt : Calcium, Phosphorus,
Silicium, carbon hydrates, Cobalt,
Cooper. Dry bean contains a high
quantity of proteins, ten times higher
than green bean.
It reduces the risks of colon cancer,
reduces the blood cholesterol and
heart diseases and fortifies the
immune system.
Varieties
There are over 200 sorts of bean.
Among the best are: fresh bean
(yellow and green, white bean, Kidney
bean, „Borlotti”, Mexican bean).
Small sorts of bean: Beste von Allen,,
Galbena Untoasa, Galbena de Modova.
Climbing sorts of bean : Grasa de
Transilvania, Pestriţa de Moldova,
Aurie de Bacău.
In the world there are hundred
varieties of dry bean. We shall
present only a selection of those sorts
that are most common in our market
and also in exotic foods stores.
Black bean is a variety of soy
bean with black, rounded, shiny
seeds.
In Chinese cuisine fermented
black bean it is widely used as
main ingredient.
Small black bean it is kidney
shaped, it has a black peel and
white core.
It is very popular in South and
Central America and it is used
to prepare Brazil traditional
food - feijoada.
The black eye pea is
typical for Indian and
Caribbean cuisine. It has
round seeds with a light
color „sealed” with a black
eye.
Due to its creamy texture
and sweet taste, the black
eye pea is wonderful in
soups.
Canellini bean is a variety
cultivated on a large scale in
Italy.
With large white seeds, the
Cannellini bean is very good for
soups, salads, casseroles and
tuna dishes.
Haricot bean is the most cultivated variety of bean.
With medium sized seeds and light cream color this is a
very popular sort in Western world / the famous French
casseroles have it as main ingredient.
Haricot bean is also
richer in fibers than
any other bean.
RECIPIES
Green bean with garlic
• The green beans with garlic are
delicacy in the fasting period and
they made a great salad. Simply
boiled with water and salt,
sprinkled with olive oil and garlic,
the green beans are a tasty and
healthy plate.
• Portions: 4
• Time of preparation: 1 hour.
• Ingredients:
1, 4 kilos of green beans
6 spoons of oil
6/7 cloves of garlic
2 spoons of parsley and/or dill
Salt, pepper, 2 spoons of lemon
juice
Preparations:
Put to boil 3 litres of water with salt. Cut
the green bean’s ends and then cut them in
2 or 3 pieces. Boil the beans a few minutes,
they should be cooked but not overdone.
Drain the green beans. Sprinkle the beans
with oil while they are hot. Peel and chop
the garlic. Then cut the parsley, add the
cold beans with the garlic and mix them all.
You could also add some lemon juice, but not
in the original recipe.
Season with salt and pepper. Cover and put
them in fridge for at least 30 minutes.
Green beans with pepper are served cold or
at the room’s temperature.
Smashed beans
Ingredients:
500 grams of beans
3 onions, 5 cloves of garlic
1 carrot, 1 piece of parsley radish, 2 laurel leafs
Salt, oil, ground pepper
How to cook:
Clean the bean, wash it and if you don’t have The
Wonder Pot it is recommended to put the beans
into water over the night. If you have The Wonder
Pot you wash the beans and put to boil with the
onion, carrot, the parsley radish, 3 slices of garlic,
1 spoon of salt and 2 laurel leaves. After 40
minutes it is cooked.
We drain the boiled beans, keep the soup and
remove the vegetables.
We put the bean in a different recipient and then
we smash it.
We add some soup to make it lighter and then we
pass it through a sieve with a wooden spoon. If
necessary we add some soup to mix it better.
After we mixed the beans we cut 2 onions in fine
slices and crush the 2 cloves of garlic. We pour
150ml of oil in a frying pan and stew the onion.
We add the ground pepper /1 spoon, mix it all and
place it over the smashed beans and let to combine
their flavors.
If it seems too thick you can add some soup. Also
you can season with salt or smashed garlic if you
want.
It is served as fasting meal with fresh bread and pickles or
grilled pepper. Also it can be combined with meat balls or
sausages.
Soup of long green beans
Ingredients:
800 grams of green beans, 1 pepper,1 onion, 2
carrots,6 tomatoes, 1 small celery radish , garlic,
600 grams of yogurt, 100 ml vinegar, parsley, lovage
This is a special soup made usually in the summer
with fresh ingredients that preserve all their
qualities. The green beans with the other vegetables
and a cup of yogurt made this soup a delightful plate.
This recipe is typically for all the Romanian villages
in the lunch time, eaten in the garden, under the
trees, after a morning of hard work in the field. The
green beans have a short period of harvesting, while
the green beans are still tender and the seeds are
not formed yet. The recipe above is from
Transylvania, a bean soup with yogurt.
Portions: 12
Time of cooking: 90 minutes
Clean the green bean, cut the ends then slice them
in two or three. Wash them in cold water. Clean the
carrots and the celery and chop them. Keep the
celery leafs. Put the vegetables (the carrots and
celery) to boil in 5 liter of water with some salt .
When they are half done add the green bean and the
celery leafs.
Peel of the tomatoes and slice and put them in
another recipient. Peel the onion and the garlic slice
them, cut in small pieces the pepper. In a large pan,
pour the oil add the onion, the garlic and pepper and
fry them. Add a spoon of flour and mix all. Later add
the tomatoes, the tomato sauce and the yogurt, stir
until it is cooked.
When the bean is boiled pour the tomatoes/
yogurt mixture.
Add the vinegar and the sliced lovage leafs.
Let the soup boil for another 10 minutes.
Season with salt and fine cut parsley.
The green bean soup can be served hot or at room
temperature with black bread and pimento.