Ancient Byzantine Bean Pot Ingredients
- Beans 150 grams
- Onions 5-6 pieces (large)
- Vegetable oil 1/4 cup
- Salt to taste
- Ground black pepper to taste
- Ground red pepper (or cayenne) to taste
- Purified water 2.5-3 liters
- Main ingredients: Beans, Onions
- Serving 2 servings
- World Cuisine
Deep bowl - 2 pieces, Glass (capacity 250 milliliters), Colander, Deep pan with lid (capacity 4 liters), Stove, Oven, Kitchen knife, Cutting board - 2 pieces, Stewpan or frying pan with a lid, Kitchen spatula, Clay pot with a lid (capacity of 500 milliliters), Kitchen potholders, Deep plate - 2 pieces
Preparation of beans in a pot in the ancient Byzantine style:
Step 1: prepare the beans.
We spread the beans on the kitchen table and sort out, while removing damaged beans, as well as any other rubbish.
Then we transfer it to a deep bowl and fill it with ordinary running water so that the liquid is above the level of the beans 4 - 5 centimeters. We leave it in this form for 12 hours, from evening to night.
Step 2: cook the beans.
The next day, we throw the beans into a colander, rinse thoroughly, transfer to a deep saucepan and fill with purified water, it is enough 2.5 - 3 liters liquids.
After that, put it on medium heat and cook. We don’t add salt to the pan and don’t boil the beans, Beans must remain intact, but still be soft! Cooking time depends on the variety of beans and varies approximately from 40 minutes to 1 hour 30 minutes.
Step 3: prepare the onions.
While the beans are boiling, prepare and fry the onions. First, peel it, rinse it under cold running water and dry it with paper kitchen towels.
Then, in turn, put the onions on a chopping board, cut into strips, rings or half rings up to 5 millimeters thick and proceed to the next step.
Step 4: pass the onions.
We put on a medium fire a deep stewpan or pan and pour vegetable oil into it. After a couple of minutes, put the chopped onion there, reduce the temperature of the plate to a small level and pass the vegetable under a closed lid for 30 minutesstirring occasionally with a kitchen spatula.
After the required time, remove the onion from the fire. Season it to taste with salt, not forgetting that the beans were not salted during cooking.
There we add two types of ground pepper: black and red. Mix the onion with spices until a homogeneous consistency and temporarily put it aside.
Step 5: prepare the boiled beans.
When the beans reach the desired softness, we drop it into a clean colander, previously installed on a deep bowl or pan, and leave it in this form on 5 - 7 minutes, in order to drain the remaining broth.
Step 6: bring the dish to full readiness.
After that we take a clay pot, put in it a couple of tablespoons of boiled beans, put a layer of onion on top on top of it and act until it is full - the last layer should be beans!
Of the total number of products, 2 servings will be obtained, that is, in the same way we fill the second clay pot and fill the layers of products with the remaining broth.
Then cover them with lids, put in a cold oven, turn it on 180 degrees celsius and leave the pots in it on one hour.
After the necessary time, turn off the oven and stand the finished dish in it. 15 - 20 minutes.
Then we put kitchen gloves on our hands, rearrange the pots on a cutting board, previously laid on the countertop, and cool slightly.
Now we arrange the pots on deep plates and serve the beans in ancient Byzantine style to the table.
Step 7: serve the beans in a pot in the ancient Byzantine style.
Beans in a pot in ancient Byzantine style are served hot as the main lean dish or side dish for meat, fish, poultry, and also game. As a complement to this dish, you can offer bread slices, pickles, salads from fresh vegetables. Also, such beans can be served with cutlets, chops, fried or boiled chicken, baked fish - it all depends on your taste. Enjoy it!
Enjoy your meal!
- a set of spices can be supplemented with: allspice, nutmeg, thyme and paprika;
- vegetable oil can be replaced with butter;
- Onions can be passaged with finely chopped fresh mushrooms and salad peppers.