Beans on Hungarian style

Beans on Hungarian style

Hearty and healthy product, a storehouse of vitamins, micro and macro, it is recommended in the diet, popular in folk medicine … Do you still wonder what I mean? On beans distributed worldwide garnish! As you do not like beans? Most likely, you just do not know the right recipe! I suggest to try the beans in a pot in Hungarian.

Beans on Hungarian style

Distinctive features of the Hungarian cuisine is an original combination of vegetables, meat or fish, the widespread use of lard, and more — spices, such as paprika, which gives an unusual touch of national dishes. All these features combines beans in Hungarian, which is in the original language is called bean fyuzelek. With the word «bean», I think everything is clear, but the term «fyuzelek» Hungarians represent a group of courses, where rantash used. It’s such a dressing-thickener, which is prepared from flour, fried to animal fat and diluted in water or milk with spices (paprika, and also, of course), and sometimes cream.

Beans on Hungarian style

To prepare the bob fyuzeleka should:
— 0.5 kg of beans;
— 1 large onion;
— 5 cloves of garlic;
— 2 tbsp. l. lard;
— 2 tbsp. l. sour cream;
— 1 tbsp. l. flour;
— 2 cups of cold water;
— Seasonings (2 bay leaves, 2 tsp mustard, 1 teaspoon paprika, half a teaspoon of cumin, and other spices to taste….).

Hungarian style:bob fyuzeleka

It can be used as dry and frozen beans. Frozen beans, of course, do not need to be soaked. Furthermore, it prepares faster. But it is better to use dry.
Dry beans should be pre-washed and soak for 2-3 hours. Do not drain the water in which to soak beans in a saucepan, add chopped onions, passed through the masher garlic, mustard, bay leaf, cumin and other seasonings. In no case do not add salt! In this case, the beans will be very hard, but we need to achieve the opposite effect. Put on the heat and simmer until cooked beans.

Hungarian style:bob fyuzeleka

When the beans will be ready in the pan must be some water -primerno centimeter level above the beans. The turn rantasha.
In a deep bowl, mix the water, sour cream and paprika. In a frying pan, heat the oil. By the way, if you’re fat Strongly object, it is not necessary to abandon the preparation of meals — just use vegetable oil.
On the fat (or oil) fry flour. Once the flour turns light brown, remove the pan from the heat. Cool, then dilute the flour into the mixture paprika and sour cream and, stirring, hold a few more minutes on the fire.
A thick dressing, rantash, add the beans and stir. Boil the contents of the pan for 10 minutes on low heat.
Done!

Hungarian style:bob fyuzeleka

All Hungarian dishes with the prefix «fyuzelek» served in deep plates, and there they must spoons. In fact, Bob fyuzelek — a side dish, but it is so rich that could well serve as an independent dish. However, in respect of Hungary beans with meat — that’s you and the third referred to the local cuisine.
How would you decide not to file a bean fyuzelek, bon appetit!

Hungarian style:bob fyuzeleka

Other recipes of Hungarian cuisine, see here

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