2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The secret of the delicious dish lies not only in the duration of the tolin processing, but also in the spices and their quantity. You know that any dish cooked on low heat for a long time becomes extremely tasty.
Often, however, the lack of a certain odor is felt, which can spoil the whole pleasure of eating. There are several spices that are mandatory additions to several dishes and which every housewife knows well.
Things are the same with beans. To make it really tasty, we need a few basic spices.
The aroma of each dish comes not from the products themselves, but from the spices we add. And this is true in full force and in the preparation of beans. After cooking, it does not have a particularly pleasant smell or one that attracts us to eat it. The aroma of the dish is rather hidden in the amount of spices we put.
Celery is extremely suitable for beans, but it is desirable not to overdo the amount, as it has a strong and intrusive taste and can spoil the dish. In fact, the idea of all spices is this - just for flavor. It is seldom allowed to put any huge quantities in any pot, although there are people who definitely like spices and know how much to put. Some housewives add devesil (husky) to the bean dish, but this spice has a very specific taste and is a matter of preference.
Another must-have spice that goes hand in hand with beans is mint. It is placed after the beans are cooked and removed from the heat.
Depending on how you fry the beans, we can consider red pepper, with which most housewives fry the dish, as a necessary addition. No more than a teaspoon and a half in the already heated oil.
Wish after the end of cooking, you can add parsley, and if you like hot, add a hot pepper while cooking the dish to make it more spicy.
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