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Bean caviar


Soak the beans for 2-3 hours, then boil and leave to cool.

The vegetables are cleaned, the onion and garlic are cut and the roots are put on the small grater.

Heat the oil in a pan, add the onion and garlic, cook a little and then add the roots, tomato juice and a little water. Leave on the fire until the vegetables are soft.

Put the vegetables over the beans, add the paprika, salt and pepper to taste and mix everything.

Good appetite!


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(5 points / total votes: 44)

Anca Adela Scrofan 5 years ago - March 13, 2012 12:13 PM

Re: Bean caviar

Immmmmmm, I think it's super good.
And I will make a pasta today, but cauliflower ... it's delicious!

Simona-Adina Hotea 5 years ago - March 13, 2012 14:13

Re: Bean caviar

Everything with beans is delicious! So, at work. I put a little garlic instead of onion. And, to quote a friend of mine: "she's gorgeous!"

Gabriela Pop 5 years ago - 13 March 2012 16:07

Re: Bean caviar

Boil the beans together with the vegetables: carrots, celery, onion, pepper. I take out the celery and onion after boiling, I put the carrots in the robot together with the beans, they give a good taste and an interesting color. I also season with vegeta. It is the recipe of my childhood, we eat it with Sibiu salami.

Dli 5 years ago - 14 March 2012 09:51

Re: Bean caviar

Mmmm, we do about the same as Gabriela, only we usually eat it with sausages, or smoked ciolan. I recommend to everyone !!

Maria Draghiea 5 years ago - March 16, 2012 14:10

Re: Bean caviar

They are wonderful now in fasting.

Laurentiu Aurel Mirica 5 years ago - 17 March 2012 13:14

Re: Bean caviar

ioana, well said, "it looks like caviar to taste."

Ioana 5 years ago - March 19, 2012 09:35

Re: Bean caviar

yes, at first glance it looks like caviar. along the way you wake up

Dana 5 years ago - 22 March 2012 17:07

Re: Bean caviar

Very good! It's like caviar! I cheated with canned beans

mihaela 5 years ago - 29 August 2012 22:23

Re: Bean caviar

I made them. It's true I used canned beans. but by mistake. I wanted to open a can of mushrooms and I opened the beans. and then I thought of making these caviar. they turned out very good. I've never eaten caviar, but my husband said it really tastes like real caviar. maybe now I will dare to taste the real eggs.

dorina 4 years ago - 21 January 2013 19:10

Re: Bean caviar

you kiss came out very good bean caviar salad

ica 3 years ago - 2 March 2014 22:38

Re: Bean caviar

yes, beans are really good from all points of view if you know how to cook them


Bean caviar

A simple recipe for bean caviar from: beans, parsnips, carrots, onions, oil and salt.

You may also be interested in:

  • Bean caviar with mustard
  • Bruschettas with black caviar
  • House eggs
  • Soy caviar
  • Bean caviar with green onions

Ingredient:

  • a quarter kilogram of beans
  • a parsnip
  • a carrot
  • an onion
  • a cup of oil
  • salt

Method of preparation:

Choose the beans, wash them in a few warm waters, cover with cold water and boil for a few minutes. Discard the water, fill the pot with five measures of cold water (one measure of beans).

Boil covered with a carrot and parsnips until the grain is loose. Saute and simmer for another half hour, turn off the heat and let cool.

Pass the beans and boiled vegetables through a sieve, mix with the finely chopped onion (sprinkle the onion with salt, leave for a few minutes, mix by pressing, rinse with cold water) and pour the oil slowly like mayonnaise.

Work with a wooden spoon, homogenize the mixture, match with salt and when everything is ready place the bean caviar in the pyramid, decorate with seasonal vegetables (raw or pickled).

You prepare everything in the evening, leave it in the fridge, and in the morning you make small sandwiches with toast, over which you put beans in a thick layer. Garnish with fresh vegetables, serve with herbal tea, sweetened and flavored with lemon.

Maybe you also like:

White bean caviar

White bean caviar from: beans, oil, onion, lemon, salt, pepper. Ingredients: 500 g white beans oil onion lemon juice salt pepper Preparation: Boil the beans in warm salted water and after boiling drain the water and bring back to the boil. This operation is repeated […]

Bean caviar with carrot and parsnip

Bean caviar with carrot and parsnip from: beans, parsnips, carrots, onions, oil, salt. Ingredients: 250 g beans 1 parsley 1 carrot 1 onion 1 cup oil salt Preparation: Choose the beans, wash. and bring to a boil with enough water to cover it. Discard the boiling water, fill […]


Bean caviar

A simple recipe for bean caviar from: beans, parsnips, carrots, onions, oil and salt.

You may also be interested in:

  • Bean caviar with mustard
  • Bruschettas with black caviar
  • House eggs
  • Soy caviar
  • Bean caviar with green onions

Ingredient:

  • a quarter kilogram of beans
  • a parsnip
  • a carrot
  • an onion
  • a cup of oil
  • salt

Method of preparation:

Choose the beans, wash them in a few warm waters, cover with cold water and boil for a few minutes. Discard the water, fill the pot with five measures of cold water (one measure of beans).

Boil covered with a carrot and parsnips until the grain is loose. Saute and simmer for another half hour, turn off the heat and let cool.

Pass the beans and boiled vegetables through a sieve, mix with the finely chopped onion (sprinkle the onion with salt, leave for a few minutes, mix by pressing, rinse with cold water) and pour the oil slowly like mayonnaise.

Work with a wooden spoon, homogenize the mixture, match with salt and when everything is ready place the bean caviar in the pyramid, decorate with seasonal vegetables (raw or pickled).

You prepare everything in the evening, leave it in the fridge, and in the morning you make small sandwiches with toast, over which you put beans in a thick layer. Garnish with fresh vegetables, serve with herbal tea, sweetened and flavored with lemon.

Maybe you also like:

White bean caviar

White bean caviar from: beans, oil, onion, lemon, salt, pepper. Ingredients: 500 g white beans oil onion lemon juice salt pepper Preparation: Boil the beans in warm salted water and after boiling drain the water and bring back to the boil. This operation is repeated […]

Bean caviar with carrot and parsnip

Bean caviar with carrot and parsnip from: beans, parsnips, carrots, onions, oil, salt. Ingredients: 250 g beans 1 parsley 1 carrot 1 onion 1 cup oil salt Preparation: Choose the beans, wash. and bring to a boil with enough water to cover it. Discard the boiling water, fill […]


Beans are an important substitute for meat, recommended by nutritionists to young and old alike.

At the same time, being a very nutritious vegetable, beans bring many benefits to vegetarians, people with low immunity and those who fast.

Beans are concentrated sources of molybdenum, a lesser-known mineral needed to make enzymes to detoxify the body.

Because it is rich in fiber, protein, carbohydrates, iron, potassium, selenium and calcium, Eugen Giurgiu, PhD in biochemistry, with skills in phytotherapy and nutrition, recommends a dry bean diet for people who lack iron, children in the growing period and people who are convalescing.

Because it has a very low glycemic index, diabetics should not ignore this food.

Depending on the variety of vegetable, the energy value of dried grains is 200-250 kcal / per 100 g. A recent study by European nutritionists mentions that carbohydrates contained in beans are part of the category of "good" carbohydrates that do not increase blood sugar, in compared to foods high in carbohydrates (such as fruits), which provide short-lived energy. Beans are also a source of vitamins (A, B, C, E, K and PP complex), folic acid and enzymes.

For example, vitamin B1, thiamine, present in the composition of beans, is an essential neurotransmitter for memory, and its lack in the body has been found in Alzheimer's disease, say experts.

At the same time, research has shown that in consumers of bean beans, the risk of developing cancer of the colon, breast or heart disease is reduced. Dried beans contain soluble and insoluble fiber.

The first category of fiber prevents constipation, and the insoluble ones reduce the level of fats in the blood.

To remove the risk of bloating, soak the beans for eight hours before boiling. Also, during cooking, the salt should be replaced with a sprig of thyme and a few black peppercorns.

By adding these spices, the beans will be tastier and the grains will remain fluffy. Dried beans, an important vegetable for maintaining a balanced diet, are associated with foods rich in vitamin C (tomatoes, celery, carrots, garlic, leeks and parsley).

White beans contain antioxidants, beneficial substances in the fight against disease and maintaining a state of well-being. At the same time, the diet with white beans prevents premature aging of the skin, due to prolonged exposure to the sun.


Beans are an important substitute for meat, recommended by nutritionists to young and old alike.

At the same time, being a very nutritious vegetable, beans bring many benefits to vegetarians, people with low immunity and those who fast.

Beans are concentrated sources of molybdenum, a lesser-known mineral needed to make enzymes to detoxify the body.

Because it is rich in fiber, protein, carbohydrates, iron, potassium, selenium and calcium, Eugen Giurgiu, PhD in biochemistry, with skills in phytotherapy and nutrition, recommends a dry bean diet for people who lack iron, children in the growing period and people who are convalescing.

Because it has a very low glycemic index, diabetics should not ignore this food.

Depending on the variety of vegetable, the energy value of dried grains is 200-250 kcal / per 100 g. A recent study by European nutritionists mentions that carbohydrates contained in beans are part of the category of "good" carbohydrates that do not increase blood sugar, in compared to foods high in carbohydrates (such as fruits), which provide short-lived energy. Beans are also a source of vitamins (A, B, C, E, K and PP complex), folic acid and enzymes.

For example, vitamin B1, thiamine, present in the composition of beans, is an essential neurotransmitter for memory, and its lack in the body has been found in Alzheimer's disease, say experts.

At the same time, research has shown that in consumers of bean beans, the risk of developing cancer of the colon, breast or heart disease is reduced. Dried beans contain soluble and insoluble fiber.

The first category of fiber prevents constipation, and the insoluble ones reduce the level of fats in the blood.

To remove the risk of bloating, soak the beans for eight hours before boiling. Also, during cooking, the salt should be replaced with a sprig of thyme and a few black peppercorns.

By adding these spices, the beans will be tastier and the grains will remain fluffy. Dried beans, an important vegetable for maintaining a balanced diet, are associated with foods rich in vitamin C (tomatoes, celery, carrots, garlic, leeks and parsley).

White beans contain antioxidants, beneficial substances in the fight against disease and maintaining a state of well-being. At the same time, the diet with white beans prevents premature aging of the skin, due to prolonged exposure to the sun.