Oozy Beans

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BBQ sezona, se počasi bliža h koncu, počasi. Zelo počasi. V bistvu niti ni nujo, da se sploh konča. Sploh ni nujno, spomnim se par let nazaj sem grilal za novo leto. Torej, BBQ sezona se ne bliža h koncu. Ker je poletje so se moji posti malo porečili. Ampak gremo zdaj s polno paro naprej, ne bi rad razočaral moje štiri folowerje in ostale peščice ljudi, ki slučajno kdaj pa kdaj zaide na moj blogh.

Glede na to, da sem se zadnje čase na blogu na rahlo usmeril v variacije BBQ kuharije bom danes ubesedil d’best BBQ prilogo. Kremast poc iz fižola.

Oozy Beans:

  • nekaj slicov fine maščobe pri pršuto ali panceti
  • na trakce narezan pršut ali panceta
  • olivno olje
  • 1 rdeča čebula
  • 1 velika rdeča paprika
  • vejica rožmarina
  • 1 lovorjev list
  • sveži listi bazilike
  • 540g belega fižola (konzerva)
  • 400g blitve ali sveže špinače
  • sol, poper

V vročo ponev položi trakce maščobe od pršuta ali pancete. Če imaš kaj res kvalitetnega se bodo maščobni trakci začeli topiti. Ko ta fina maščoba spremeni agregatno stanje dodaj na kocke narezan pršut ali panceto in pokapljaj z olivnim oljem. Vmešaj na kocke narezano čebulo in papriko. Zmanjšaj temperaturo in kuhaj približno 5 minut oziroma tako dolgo, da se zelenjava zmehča. Dodaj rožmarin, lovorjev list in baziliko.

Dodaj fižol in 350ml vode. Premešaj in pusti na malem ognju 20 minut, da se zadeva zgosti in postane kremasta. Večkrat premešaj in dodaj  vodo po potrebi, če bo fižol izsušen.

Blitvo nasekljaj na kose, ki se ti zdijo primerni :). Jaz sem jo narezal na dolge trakove, stebla pa fino nasekljal. Dodaj stebla za “crunchy efekt”. Nato še dodaj na trakove narezano blitvo in kuhaj še približno 1-2 minuti, da blitva ne bo izgubila okusa.

Oozy Beans:

BBQ season in my country slowly is slowly coming to an end. Very slowly. In fact, it’s not necessary that actually comes to an end. I remember a couple of years ago I had lit up my BBQ for an new years party. So, BBQ seasno is not coming to an end. Atleast not at my place. Since it’s summer my posts become more or less irregular. But let’s go now with full steam ahead, I would not want to disappoint my four followers and a  handful of other people who happen to stop by time to time.

Lately I made some posts about BBQ stuff, so let’s continue. One of my favorite BBQ side dishes.

Ingredients:  (Serves 4)

  • a few slices pancetta, trimmed fat of, and some panceta or prosciutto offcuts, roughly chopped,
  • 1 red onion, finely chopped
  • 1 large red pepper, roughly chopped
  • a few sprigs fresh rosemary
  • bay leaves
  • 540g jarred white beans, drained
  • 400g  Swiss chard of spinach leaves
  • basil leaves
  • olive oil
  • salt, pepper

Fry the strips of fat form the panceta on high heat for a few minutes. Then add the offcuts of panceta or prosciutto and drizzle with olive oil. Stir in the chopped onion and pepper, turn down the heat and cook for about 5 more minutes, or until the vegies have softened. Add the rosemary and bay and basil leaves.

Add your beans with 350ml of water. Stir and then leave to tick for about 20 minutes. Watch the beans and add a splash of water if they look dry.

Meanwhile finely chop the stalks of the chard and add them to the beans. Roughly chop the leaves and add them to the pan for the last minute or two of cooking, so they don’t lose the flavour. Taste the beans and season with salt and pepper.

Serve up with soe BBQ meat.

Serve up with soe BBQ meat.

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