Floating from the depths of history, there is fertile grape. Besides, it’s colorful. Black, white, red or even grizzled. This delicious and fruitful bean was mentioned in so many places as the ancient Egypt and the Iliad.
Yes, we are talking about white beans, with the production of twenty million tons per year. And we offer two different recipes to your liking. The classic white beans from the Turkish cuisine and the essential element of the Mexican cuisine, chili con carne.
2 cups of white beans (preferring Konya dermason, ispir)
3 tablespoons butter (melted and scummed plain butter, if possible)
1 large onion
1 piece of dried chili red pepper
2 tablespoons tomato paste
1 tablespoon paprika paste
1 tablespoon salt
1 tea spoon powdered red pepper
5-6 cups of water
1- Wash 2 cups of white beans with warm water and soak the beans in 5 cups of cold water, approximately 8 hours before cooking.
2- Before cooking, drain this water, rinse and add about 2 to 3 fingers of hot water enough the pass the surface, and cook it for about half an hour. When the time is up, drain the remaining water.
3- Chop the onion into small dice, add the butter to the pan and leave it until its hot. Then add the onions into the pan and stir until the onions are yellow. (About 4-5 min)
4- Add tomatoes and paprika paste and continue stirring for 3-4 minutes.
5- Add salt, powdered red pepper, half-cooked beans and 5 of cups water and cook on low heat until the mixture becomes soft.
6- When its cooked, wait for at least 1 hour before serving.
7- If you want to use bacon and pastrami, you can saute the meat with a little bit of butter and add it to the mixture.
8- If you want to make it with meat, you can add sliced beef or lamb meat (250 gr is enough) in a preheated frying pan, saute with just a little bit oil for 2-3 minutes.
Chili Con Carne
2 cups of red beans 500 gr minced beef
3 garlic cloves
2 carrots I tea glass of olive oil 2-3 bay leaves
2 tea spoon chili pepper
1 tea spoon chili powdered pepper
1 tea spoon cumin I tea spoon coriander 2 tablespoons tomato paste 500 gr canned chopped tomato
1 tablespoon salt
6 cups broth of bone 6-7 branches of fresh coriander
1 cup whipped sour cream
1- Wash the red beans with warm water and soak in the beans for 8 hours before cooking in a saucepan (It should be 2-3 fingers off the water)
2- At the end of 2-8 hours, drain the water and take it in a large pot. Add the bay leaves and 1.5 It hot water and cook for 1 hour on a low heat.
3- After the onion and garlic have been peeled, mince them and peel off the carrot and dice it.
4- Heat olive oil in a large pan, add onions, garlic and carrots and saute on low heat for about 4-5 minutes. Afterwards, add the mince meat and continue to cook until the color of the meat changes color.
5- Add tomato paste, spices , salt and finally add diced tomatoes and 500 ml of bone broth. Boil for 40 minutes on low heat.
6- 40 minutes later, add the pre-cooked beans and the rest of the bone broth, cook together for 45 minutes with the cover closed. During the cooking, check the flavor of the spice and add it if necessary.
7- You can adjust the baking time according to your preference. You can use finely chopped coriander and whipped sour cream while serving.
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