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How To make White Bean and Lamb Soup
SOUP:
2 tb Light-tasting olive oil
1 c Chopped celery
1 c Chopped onion
2 ts Minced garlic
2 ts Dried sage
6 c Chicken stock or broth
2 c Water
1 lb Lamb shanks
1 lb Dried navy beans
2 ts Fresh lemon juice
Salt Freshly ground pepper GARNISH:
3 lg Plum tomatoes; shells only,
- cut into 1/4-in dice 1/4 c Fresh basil leaves
- cut into fine julienne HEAT OIL in 4-quart pot. When hot, add celery, onion, garlic and sage. Cook until onion is softened, about 5 minutes. Add stock or broth and water. Bring to a boil. Add lamb and beans. Bring to boil again. Simmer, covered, 2 hours, stirring occasionally. Use slotted spoon to remove lamb. When cool
enough to handle, remove meat from bone. Cut meat into 1/3-inch dice. Puree 2 cups beans with 1 cup soup liquid until smooth. Return meat and pureed
mixture to pot. Stir well to combine. Add lemon juice and season to taste with salt and pepper. Can be made ahead and refrigerated as long as 3 days or frozen. Reheat gently, thinning with water as needed. Adjust seasoning and lemon juice. To serve, garnish with tomato and basil.
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Kuru fasulye (backed beans) :
Kuru fasulye is a stewed bean dish in Turkish cuisine. It is made primarily with white beans and olive oil, and onion and tomato paste or tomato sauce are almost invariably used. Sometimes other vegetables or meat may also be added, especially pastirma. Kuru fasulye is often served along with rice or bulgur. It is often considered the national dish of Turkey.
In Turkish cuisine, kuru fasulye is almost always accompanied by Turkish rice (pilav) or cacık. Some consider Turkey's national dish to be bean with rice, or kuru-pilav in Turkish.
For 4 people, you need.
- 250 gr of dry white beans.
- 1 small tin of tomato paste (about 70 gr).
- 2/3 onions, depending on their size.
- 250 gr of ground beef.
- Salt and pepper.
- Spices: paprika, coriander, chili, nora (I didn't have any nora, so I didn't use any ...).
- Parsley.
- Since we use dry beans, we start the preparation at least 24 hours in advance (48 hours if we can).
Kurdish Recipe White Kidney Beans With Meat Stew | وصفة أمي الفاصوليا البيضاء مع مرق اللحم |
Kudish Recipe White Kidney Beans With Meat Stew | وصفة الفاصوليا البيضاء مع مرق اللحم | میری ماں کی ترکیب وائٹ لوبیا گوشت کے سٹو کے ساتھ
Ingredients List:
* 500g Meat (Beef, Lumb or Mutton)
* 250g White Kidney Beans
* 50g Oil
* 100g Onion
* 1 and 1/2 Tsp Garlic And Ginger Paste
* 50g Tbs Tomato Puree
* 90g Crushed Tomatoes
* 3/4 Tsp Salt
* 1/2 Tsp Black Pepper
* 3/4 Tsp Turmeric
* 1 Tsp Crushed Red Chilli
* 1 Tsp Zeera
* 5-6 Curry Leaves
* 1 Tsp Coriander Powder
* 1 Tsp Red Chilli Powder
* 2 Tsp Curry Powder
* 2L of water
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*** TBS - TABLESPOON
*** TSP - TEASPOON
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SPECIAL THANKS TO ALL OF YOU WHO HAVE SUBSCRIBED TO THIS CHANNEL YOUR SUPPORT MEANS A LOT TO US.
---------------------------------ARABIC INGREDIENTS LIST--------------------------------
قائمة المكونات:
* 500 جرام لحم (لحم بقري ، خس ، لحم ضأن)
* 250 غ من الفاصوليا البيضاء
* 50 غ زيت
* 100 غ بصل
* 1 و 1/2 ملعقة صغيرة ثوم ومعجون زنجبيل
* 50 جم هريس طماطم
* 90 جم طماطم مهروسة
* 3/4 ملعقة صغيرة ملح
* 1/2 ملعقة صغيرة فلفل أسود
* 3/4 ملعقة صغيرة كركم
* 1 ملعقة صغيرة فلفل أحمر مجروش
* 1 ملعقة صغيرة زيرا
* 5-6 أوراق كاري
* 1 ملعقة صغيرة مسحوق كزبرة
* 1 ملعقة صغيرة مسحوق فلفل أحمر
* 2 ملعقة صغيرة مسحوق كاري
* 2 لتر ماء
شكرًا لك على مشاهدة الفيديو الخاص بي ، من فضلك لا تنسى المشاركة والاشتراك
------------------------------URDU INGREDIENTS LIST---------------------------------------
اجزاء کی فہرست:
* 500 گرام گوشت (گائے کا گوشت، لمب یا مٹن)
* 250 گرام سفید گردے کی پھلیاں
* 50 گرام تیل
* 100 گرام پیاز
* 1 اور 1/2 چائے کا چمچ لہسن اور ادرک کا پیسٹ
* 50 گرام ٹماٹر پیوری
* 90 گرام پسے ہوئے ٹماٹر
* 3/4 چائے کا چمچ نمک
* 1/2 چائے کا چمچ کالی مرچ
* 3/4 چائے کا چمچ ہلدی
* 1 چائے کا چمچ پسی ہوئی لال مرچ
* 1 چائے کا چمچ زیرہ
* 5-6 کری پتے
* 1 چائے کا چمچ دھنیا پاؤڈر
* 1 چائے کا چمچ لال مرچ پاؤڈر
* 2 چمچ کری پاؤڈر
* 2 لیٹر پانی
میری ویڈیو دیکھنے کے لیے آپ کا شکریہ براہ کرم لائک شیئر اور سبسکرائب کرنا نہ بھولیں
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Wholesome Turkish White Bean Stew: Kuru Fasulye
Kuru Fasulye (especially with a side of rice) is a must try! It is one of the most traditional and beloved dishes in Turkey, but for many Turks here in the states as well. The key point for this recipe is the use of *lamb shank pieces* that adds a depth of flavor. If you're a vegetarian or vegan, you can totally omit the meat, it will still be delicious :) However, for those that love meat, using lamb shank pieces will make a huge difference.
Preparation:
Soak the kuru fasulye or dried beans overnight (for 6-7 hours). Next morning (00:37) bring it to a boil and allow to simmer for 1 minute in its original soaking water. Remove any white foam that collects at the top and let beans rest for 15-20 minutes with the lid on. Then, wash it thoroughly with cold water. After rinsing and draining it, you may now begin to create a classic yummy Turkish dish and arguably one of the best ways to make dried beans! Note: Some people cook their beans with cold water, but I like to use 5 cups of boiled water because it expedites the cooking process ;)
Ingredients:
???? White Beans (1.2 pounds or ~544 grams)
???? Lamb Shank Pieces (1/2 pound or ~227 grams)
???? Olive Oil (3 Tbsp)
???? Salt (1 tsp for soaking; 1/2 Tbsp for cooking)
???? 1 Sweet Pepper (of your choice)
???? 1 Onion
???? 6 Garlic Cloves
???? WATER (5 cups of boiled water for cooking the stew)
???? Tomato Paste (1 Tbsp)
ENJOY! ????
Lamb & White Bean Soup
Yield: 1 gallon
Ingredients:
1¾ lbs. Niman Ranch Lamb Leg, 1-2 cubes
2 Cups White Beans (Navy, Cannellini or Great Northern)
1 Cup Onion, small dice
½ Cup Carrot, small dice
½ Cup Celery, small dice
6 cloves Garlic, whole / peeled
64 oz. Chicken Stock or Water
1 Tbsp. Harissa Powder
2 Tbsp. Sea Salt
Procedure:
1. Sweat the garlic in oil until aromatic.
2. Add lamb. Sear and brown on all sides.
3. Add onions and bay leaf, sweat for 3 minutes.
4. Add the beans and baking soda (if using). Stir and add stock or water. Simmer until beans are cooked but still firm approx. 35 - 45 minutes.
5. Add the carrots, celery, salt & harissa. Simmer until tender or desired consistency is reached.
6. If the consistency is too watery, process some of the solids from depot in a variable speed blender and pour back into the pot. Repeat until desired consistency is reached. Serve
Notes:
* 3 main reasons that beans will not get soft
1. They are old (the pores will close so water cannot enter the bean)
2. Hard water
3. Presence of an acid
* Salt slows the softening of the beans.
* Beans have a starchy coating that slows the cooking process and when dried the coating becomes more protective.
* Soaking beans helps remove some of the indigestive sugars that cause flatulence.
* Some say that soaking beans takes flavor away.
* Sometimes soaking heirloom beans can cause them to sprout.
* Making an alkaline environment by adding baking soda (1 tsp. / cup of dry beans) cuts the cook time in half.
* The baking soda caused the liquid to foam up and boil over. I do not recommend using baking soda while cooking.
White Bean Soup: fasolada
φασολάδα
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Video Produced by:
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Camera/Sound/Editing Robert M Reese
Spanish Beans with Chorizo | A CLASSIC Stew filled with Spanish Soul
EPISODE 792 - How to Make Spanish Beans with Chorizo | Alubias con Chorizo Recipe
FULL RECIPE HERE:
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