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Beans soup
Hello,
Recently I was doing a bit of tourism and take advantage to buy some local beans from El Barco de Ávila, widely known in Spain for their beans. Using those beans I’m preparing this vegetarian recipe I bring to you today. I call it also the java programmers soup, as long as the term Beans is closelly related to Java. This soup is a good choice for your tupper (but make sure it is watertight)
Ingredients (for 2 people):
- 250 gr of beans
- 1 oni0n
- 2-3 leaks
- 2 celery sticks
- 4-5 tomatoes
- 2 garlic cloves
- Paprika
Before preparing this recipe you need to take the beans on a big recipient with triple of water, and let stay the beans a whole night in the water.
Briefly chop an onion. Chop 2 or 3 leaks, you can cut them on half longitudinally and then they will be easier and faster to chop. Cut in small pieces 2 celery sticks. Remove the peduncle of 4 or 5 tomatoes and cut them in small pieces.
Add a bit of olive oil in a pot, then add the onion as well as salt and ground pepper. Stir regularly and cook until the onion gets golden colour. Add a tablespoon of paprika and then add the leaks, celery, tomatoes as well as 2 garlic cloves cut in about 4 pieces. Move, cover the pot with a lid and cook for 10 minutes. Then move the content and add water, cover again the pot and cook for 30 minutes.
Blend the vegetables and get them back to the pot through a chinese strainer. Help yourself with a spoon or spatula to press the vegetables to the walls of chinese strainer until inside the strainer there is almost only pulp.
Add the beans, add enough water, cover the pot and cook between one hour and half and 2 hours. Check there is still water on the pot, and if you nead heat some water and add to the pot, avoid adding cold water because it will cut the beans baking process.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Zucchini and feta cheese buñuelos
Hi,
These buñuelos are different from the ones you can typically find in Spain, they are not round, not so small, but anyway it’s a fantastic vegetarian recipe.
Ingredients (for about 15 buñuelos):
- 2 zucchini
- 1 onion
- 4 flour tablespoons
- 300 gr feta cheese
- 2 eggs
- 12 mint leaves
Start grating 2 zucchini using a grater not too thick. Add salt to them and let rest some minutes.
Cut an onion into strips, add olive oil in a pan, when the oil is hot add the onion, salt and pepper. Stir frequently and cook for 5-6 minutes.
With your hands squeeze the zucchini so they drop as water as possible. Put the zucchini in a bowl and add 2 eggs, feta cheese shredded and 12 mint leaves chopped. This mint will give a fresh flavor, which is nice in something fried. Mix well all ingredients, add the onion and mix again. Finally add 4 flour tablespoons and mix it well.
Add vegetable oil in a pan. To know if the temperature is good to fry, insert a wooden spoon in the oil, if bubbles appear around the spoon then the temperature is right. Add portions of the mix with a tablespoon. Cook them for 3 minutes, turning several time so they cook uniformly. Let rest the buñuelos over a paper towel. Wait some seconds before adding more to the pan, so the oil rises again its temperature.
Recipes from Spain 