Ingredients
1 kg of cooked white beans
2 tomatoes
1 onion or scallions 3-4
1-2 dry peppers
2-3 tbsp bread crumbs or bread crumbs (dried)
mint, red pepper
sunflower oil
Method
Cooked beans, pour water and boil with dried peppers for 10-15 minutes until tender. In a pan with sunflower oil stew the onions until soft, then pour the crumbs to their redness, like a ladle make broth of beans. Put the tomatoes cut into cubes and pour a little of the broth. After all the mixture is tender put red pepper, mint and salt. Sosa is back in beans and dovaryava on low heat for 10-15 minutes.
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Difficulty
Easy
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Comments
Dried bread crumbs to say breadcrumbs. Interesting roux.
bread crumbs or bread crumbs is a question of a name for the event is important in that it focuses on how it sounds - there are crumbs origin of the rural cuisine
Yes, and who retracted his crumbs and dried them for eventualities such as roux for beans? I do not know anybody who proceed so and everyone has breadcrumbs. And in the chicken schnitzel is written crumbs, they did what they agriculture? I personally thought to shed a few crumbs or to put them after feeding is repulsive. But it's all a matter of taste.
Really crumbs have no connection with the village. Popular belief is bread that is thrown - respect for the daily bread. I remember that my grandmother from Balchik they started gathering the remaining slices and bake them in the oven - like biscuit because kazvashte that the bread we eat is produced with hard work. But gather the crumbs?
Nowhere does it say to gather the crumbs from the table :) However breadcrumbs E dry bread crumbs, just a matter of name. In stores or bakeries how you think make it - as they remain dry bread crumbs on it. I buy ready more often, but if I stay dry bread, one option is to dry it (in the oven or simply left) and then digest it in chopper - is careful not throw, yet I breadcrumbs.
Rotary is made from specially baked bread for this purpose, which almost no crust, not waste, just because here and stay bread, it has grains with bran, yeast, or boiled bread without flour all are solid, thick, crunchy wafers, which, if they are processed breadcrumbs will burn when frying, because they are already toasted. Reference is as white bread toaster is nedoopechen because that in mind, it will be subjected to another heat treatment (in the toaster or in the pan). This bread is dried and milled. Crumbs can not make the daily bread, it just contains ingredients that would exhaust frying. Where is consumed mainly white bread, may be made with yesterday's bread, no monitoring. Again to reiterate - I find interesting roux. Described by Marina and Nevi ways to make breadcrumbs are not revolting - the bread first dried and then milled / Grind. But: Bread crumbs (dried) - is first crushed and then dried. This is repulsive.