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Bean – Bean Recipe from – Italian Cuisine


First of all, remember that if you use dried beans you have to soak them in water and baking soda the night before, or at least for at least 8 hours.
Once the 8 hours have passed, drain the beans, rinse them and boil them in abundant water for at least 40 minutes or until they are tender. (Alternatively, use boiled beans.)

Wash and clean all the vegetables, then chop the garlic and onion, and cut the potatoes into cubes and the peppers into strips and then into pieces.

Sauté garlic and onion in the oil for a few minutes.
Then add chilli, coriander, potatoes and peppers and soften for 10 minutes over low heat.
Finally add well drained and salted beans and corn.

Pour in the wine and, once evaporated, cook for another 10 minutes.

Serve the bean warm well, with a little fresh coriander.

Sweet Honey Cornbread

Sweet Honey Cornbread

by Pam on December 11, 2012

This is seriously the very best cornbread I have EVER had. I found a recipe on The Gourmand Mom[1] for cornbread that is sweet, moist, and so delicious. I loved how quick and easy it was to make and how amazing it smelled while baking. My whole family gobbled up every last drop of this cornbread and my son told me that it was REALLY GOOD. I served this cornbread with the Black Bean Soup with Bacon[2] and the tossed salad with the Creamy Cilantro Dressing[3] for a comforting and tasty meal that my whole family enjoyed.

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish.

Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.

 



Print[4]

Save[5]



Sweet Honey Cornbread




Yield: 9-12 pieces

Prep Time: 10 min.

Cook Time: 30-35 min.

Total Time: 40-45 min.



Ingredients:

1 cup flour
1 cup corn meal
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1 cup buttermilk
1/4 cup honey
1/2 stick melted butter
2 eggs, lightly beaten
1 cup frozen sweet corn, thawed

Directions:

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish. Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.



 

References

  1. ^ The Gourmand Mom (thegourmandmom.com)
  2. ^ Black Bean Soup with Bacon (www.gordon-ramsay-recipe.com)
  3. ^ Creamy Cilantro Dressing (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Lamon bean soup recipe with barley – Italian Cuisine


  • 250 g Lamon borlotti beans
  • 100 g pearl barley
  • 100 g of pumpkin pulp
  • 60 g smoked bacon
  • 2 pcs peeled potatoes
  • 2 pcs garlic cloves
  • 1 pc celery stalk
  • 1 pc carrot
  • pcs onion
  • rosemary
  • aged Piave cheese
  • chopped parsley
  • cinnamon powder
  • cloves
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of Lamon bean soup with barley, soak the beans in cold water overnight, then boil them for a couple of hours in a saucepan with plenty of water, flavored with carrot, celery stalk and onion. At the end of cooking, keep aside the cooking water and a large ladle of beans. Cut the bacon, potatoes and pumpkin into chunks.
Fry the bacon with 1 clove and a pinch of cinnamon for 2-3 minutes, add the pumpkin and continue cooking for 5 minutes; add the potatoes and 1 clove of crushed garlic with the peel and cook for 10-12 minutes; finally remove the garlic, add the beans and leave them to flavor for 5 minutes. Wet with 600 g of cooking water of the beans, salt and cook for 20 minutes, then add another 200 g of water of the beans, left on the fire for 15 minutes, then blend everything with a cream. Boil the barley in plenty of salted water for 20 minutes and drain it. Aromatize 6 tablespoons of oil with a sprig of rosemary and 1 clove of garlic over the fire for 2-3 minutes. Mix the barley and beans kept aside from the cream, season with the flavored oil, 1 tablespoon chopped parsley, pepper, grated cheese and brought to the table.