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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 f o llowing an all-natural diet such as vegans and vegetarians.
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1.Why are the vegetables important? All vegetables havewell-balanced contents of carbohydrates and proteins and represent an important source of calories for the people that are followingan 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 combineshealthy and tastyelements 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 resistswell 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 varietyof 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.
Canellinibean 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.
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.
