Chili con verduras

chili sin carne

For 2-3 servings:

200 g beans (black)
2 large onions, finely chopped
3-4 carrots, sliced
1-2 green pepper, chopped
3-4 cloves of garlic, mashed
1-2 tablespoons olive oil
1 bay leaf
1 jalapeno / chili, chopped (or to taste)
a pinch of cumin powder
1/4 teaspoon cocoa
1/4 teaspoon cinnamon
1 teaspoon oregano
1 can a 400 g diced tomatoes
salt and pepper, to taste

Soak the beans overnight. Wash and cook them with the bay leaf. Set aside.

Heat the olive oil in a saucepan and add the onions. Stir fry  for a few minutes then add the green pepper, carrots, jalapeno / chili, cocoa, cinnamon and oregano. Cover and simmer for a few minutes, stirring occasionally.

Add the tomatoes, beans and garlic. Cover and simmer on low heat until the sauce has reduced and vegetables are cooked (if necessary add a little water from the beans).

Add salt and pepper to taste.

Variation: You can add various vegetables along with the carrots and green pepper (celery, mushrooms, etc.) and / or pieces of tofu.

Peasant’s cold buffet

platou rece1

The plateau includes:

1. Bean spread (see the recipe here)

2. Eggplant salad (see the recipe here)

3. Zacusca (see the recipe here)

4. Chickpea patties (see the recipe here)

5. lettuce, tomatoes, cucumber,  red onion, olives, etc.

platou rece2

Mexican tortillas

tortilla mexicana

Mexican tortillas

6  tortilla wraps (see recipe here)

For the filling:

500 g cooked kidney beans, drained
7 tablespoons tomato passata (or 3-4 tbsp tomatoes puree diluted in little water)
fresh chili, finely sliced/chili powder (to taste)
½ iceberg lettuce, chopped
1 bell pepper, finely sliced ​
4 tomatoes, cubed
1 avocado, finely sliced ​​
1 red onion, finely sliced ​​
salt and pepper, to taste

Heat the tomato passata in a  small saucepan. When it begins to boil add the fresh chili/chili powder and the kidney beans and stir. Set aside to cool a little bit.

On each  tortilla wrap add a layer of bean mix and spread evenly over the entire surface. Add a little bit of the other vegetables, salt and pepper to taste and roll.

Bean soup

ciorba fasole1

Bean soup

For 6 servings:

500 g beans
500 g vegetables for soup (carrots, onions, parsnips, celery, potato, peas, cauliflower, etc.)
500 g ripe tomatoes /  400 g canned tomatoes
2 tablespoons olive oil
1 bunch lovage/parsley
salt and pepper

Allow the beans to soak overnight. Wash and boil them in 3 l water.

When the beans are almost cooked add the chopped vegetables. Continue to boil for 5-6 minutes and add the chopped tomatoes. When the beans and  the vegetables are well-done just add salt and pepper to taste.

Garnish the dish with olive oil and finely chopped lovage/parsley.

Romanian beans stew


Romanian beans stew

For 2 servings:
1 large can cooked beans (400 g), drained
1 large onion, finely chopped
2 carrots, sliced
1 bell pepper, chopped
2-3 tablespoons tomato paste
2-3 bay leaves
1 tablespoon olive oil
salt and paper

Fry the onion together with the bay leaves in oil, for 1-2 minutes. Add the ​​carrots, the pepper and a glass water. Allow to cook for 5-6 minutes then add the tomato paste and mix it well. Cook for 2 minutes than add the cooked beans, salt and pepper to taste and cook for another 1-2 minutes.

Serve with sauerkraut salad, pickles, etc.

iahnie 2

Romanian beans stew

Romanian bean spread

fasole batuta

Romanian bean spread

250 g cooked beans (white/brown)
5 tablespoons of sunflower oil
4-5 garlic cloves, to taste, mashed
salt and pepper, to taste

2 large onions, finely sliced
2 tablespoons oil
2 tablespoons tomato puree (tomato paste)

Put the cooked beans, garlic, oil, the salt and pepper in a blender/food processor and blend until smooth. Remove in a bowl.

In a saucepan stir fry the onions until golden brown then add the tomato paste, mix it well and spread evenly over bean paste.

Bean salad


Bean salad

200 g cooked kidney beans (you can use any type of beans)

2 tomatoes, cubed

cucumber, cubed

1 (red) onion, finely sliced

parsley, finely chopped

dill, finely chopped (optional)

hemp seeds (optional)

juice from ½ lemon

1 tablespoon olive oil

salt and pepper, to taste

Mix all the ingredients in a bowl.