Rabbit stew with chickpeas and black beans
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One evening before preparing the stew, I soaked 250 gr of black beans in cold water to make it easier for me to boil it on the 2nd day. In the morning I boiled the soaked beans because from what was written on the package it took about 2 and a half hours to boil… mine but it boiled faster.
I cut the rabbit into small pieces and marinated it for a few hours in curry wine, hot pepper flakes, ground cinnamon, allspice, 4-5 cloves.
After the beans are cooked, I put the finely chopped olive oil, onion and garlic in a pan and put them on the fire to harden them a little, then I added the paprika, the olive paste, the anchovy fillets and I mixed, then the carrot cut into pieces and finally the pieces of meat. I let it all fry for a while and borrow its flavors, then I added enough water to cover the meat and I let it simmer, checking from time to time lower I added water so that the meat is always covered. After the meat was well cooked, I added the black beans cooked earlier and the chickpeas, I let it boil and I turned off the heat.
This stew full of flavors was very good and I highly recommend it to those who want to try it.
Mexican chicken stew with red beans and rice
If chili con carne and pulled pork had made a child with a hen, something like this would probably have come out & # 8211 a simple and quick stew, perfect for a mid-week dinner, only good to be taken to package for office lunch the next day.
- 6 upper chicken legs, boneless and skinless
- 1 can of red beans (drained and passed under a stream of water)
- 2 red bell peppers, cut into cubes
- 1 onion, finely chopped
- 2 cans of chopped tomatoes
- 1 tablespoon chipotle pepper flakes (or you can try a combination of 1 tablespoon hot pepper flakes and 1 tablespoon smoked paprika)
- 1 tablespoon olive oil
- 250ml of water
- 250 g chickpeas (soaked for 24 hours in water)
- 1 medium onion
- 3 cloves of garlic
- a large bunch of parsley
- 3-4 tablespoons of flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon grated coriander powder
- 1 teaspoon grated cumin (cumin, NOT cumin)
- 1/2 teaspoon ground black pepper
- 6 tablespoons olive oil for frying
Heat a tablespoon of oil in a large pan and cook the onion for a few minutes, until it softens. Add the peppers and spend another 2-3 minutes.
Sprinkle the chipotle flakes and mix for a minute, until they release their flavor, then add the chopped tomatoes, chicken legs and water to form a sauce that includes meat and vegetables. Stir gently and let them simmer for 30 minutes, until the chicken is well penetrated and the sauce has reduced.
When the chicken is ready, take out the thighs on a plate and, using two forks, break it into pieces. Add them back to the pan, along with the beans and cook for another 2-3 minutes.
Then serve the stew with fresh coriander leaves sprinkled on top and the simple basmati rice garnish. For extra acidity, you can squeeze a little lemon or lime juice over the stew.
In the opening picture: Greengate ceramic tray from Design & After
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Fasting is the period we can take full advantage of to detoxify the body. A period of a few weeks without meat and animal products is an energy boost for the body. Fasting recipes are extremely versatile and not at all boring, as some people think. Vegetables, cereals, leaves and seeds can be combined in a lot of ways to cook a fasting dish. Whether you choose a long-term lifestyle or a short one, fasting recipes can convince you that meatless food can be extremely tasty.
I think this is the classic recipe I cook for the rabbit, the kind of recipe I make with my eyes closed. But because you kept asking me how to cook the rabbit, I decided that it still deserves to be photographed and shared! And I hope you like it.
1 large onion
5 cloves of garlic
5 large, fleshy tomatoes (or a can of chopped tomatoes)
1/2 cup white wine
1 cup of soup
a little bit of oil
2 bay leaves
1 teaspoon oregano
salt and pepper to taste
First, fry the onion and the cut meat in the pan. When the meat is lightly browned, add the diced tomatoes and leave on the fire until the juice leaves and bring to a boil on their own. Add the wine, soup, diced carrot and spices.
Let it cook for about 1 hour or as long as the rabbit meat requires.
Stew - 61 recipes
Our selection of vegetable or meat stew recipes, for delicious stews to be prepared both in summer and in winter.
Stew or stew is a dish prepared from chopped pieces of meat or vegetables with hardened onions, usually stewed in sauce or broth, but also in wine, borscht or even beer. The word "stew" has its origin in Hungarian ("tokány").
The stew has been prepared since antiquity and there are many varieties to prepare it globally, such as "Beef Stroganoff" - a Russian beef stew, "Bouillabaisse" from Provence - a fish stew, "Chili con carne" - a Mexican stew made with meat and beans, "Ratatouille" - the famous French vegetable stew, and more.
How to make vegetable stew with rice Serbian pot recipe?
What vegetables and vegetables do we put in Serbian pots?
I listed above what I put: white peppers and kapia, onions, garlic, zucchini, eggplant, beans and some grated vegetables (left over from recipe for vegetables in a jar or freezer for the winter).
The first step was to wash the vegetables. Then I cleaned them of shells and / or stalks and cut them into suitable pieces. Onions in scales, sliced garlic, zucchini and eggplant in large cubes (eggplant remain peeled on them), peppers in slices 1 cm thick, bean pods in 4-5 cm pieces and vegetables in cubes or grated on a large grater.
Bean pods it can be green or white (yellow), wide or faithful. In some areas it is called & # 8222teci & # 8221.
I sprinkled the eggplant and zucchini cubes with a pinch of salt and drained them in a plastic strainer. However, being tender, they will land in the pan towards the end (like bean pods, by the way).
How to prepare game sauce
In parallel, we also take care of the vegetables and sauces for the sauce that are cleaned and finely chopped (or shaved).
In the pan in which we fried the meat, add another tablespoon of lard in which the onion is lightly cooked. When it becomes transparent, add the grated vegetables and mix.
Add a little water, 200-300 ml to cover the vegetables and let it simmer.
Foodblogger at Savori Urbane. #savoriurbane
Season the vegetables so seasoned, add the lemon peel, bay leaves and let it drop.
Put the sauce in a tall bowl and mix finely with the blender. Add 250 ml of water, lemon juice and sour cream and mix well. Optionally you can put a grated spoon of mustard & # 8211 we like without & # 8211 lemon flavor from the juice and the peel is very pleasant.
The sauce thus obtained is put back in the pan.
Dip the browned rabbit pieces in this sauce and bring everything to a boil. Under the lid, simmer until slightly reduced (about 7-10 minutes). Stir constantly so as not to burn.
Prepare an oven tray, in which we put the beef tails and sprinkle them with olive oil. Season with salt and pepper, mix them by hand to make sure they are well covered with spices and put them in the preheated oven at 220 degrees for 20 minutes.
Meanwhile, chop the carrot, garlic, parsnip and leek and put them in a pan with a tablespoon or two of olive oil. Add the bay leaves, cloves, rosemary and thyme, mix and let everything cook over low heat for 20 minutes. We must be careful to always stir during this time, so that the vegetables do not stick to the bottom of the pan. If necessary, we can add a little water.
When the 20 minutes have passed, add the flour over the vegetables and mix well.
Pour the wine and tomatoes and mix.
We put the beef tails and soup and bring everything to a boil. Cover the pot with a lid and transfer it to the oven, at 170 degrees, for 4 hours. During this time, check that it does not stick.
At the end we add the Worcestershire sauce. The meat will be soft and will fall slightly off the bones. I think it's one of the best stews I've eaten.