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Beef Kidneys with Beans is a warm salad that is easy to make from boiled offal. Cooking beef kidneys is not a very troublesome process, and, unlike pork kidneys, it is not accompanied by such a pungent smell. By the way, nutritionists recommend at least once every two weeks to include in the menu dishes from by-products - kidneys, liver and other offal.
To begin with, we soak the offal in clean, cold water for 10-12 hours. Usually, the kidneys are bought frozen, right from the market and sent to a large pot filled with cold water. We change the water several times. Then fill with clean water, bring to a boil, salt water, rinse the kidneys with running cold water, repeat this procedure twice. Then pour boiling water over by-products, add roots, spices and salt, boil for an hour.
If you drain the water twice and cook with the usual set of seasonings, then the smell during cooking is practically no different from the broth.
As you can see, there are no complex manipulations, except for regular water changes. But the result is a cool and useful semi-finished product.
- Cooking time: 20 minutes (excluding cooking)
- Servings: 4-5
Ingredients for Beef Kidney with Beans
- 400 g of boiled kidneys;
- 150 g onions;
- 250 g canned white beans;
- a bunch of dill;
- 2 tablespoons of butter;
- vegetable oil, salt, pepper.
Method of cooking beef kidney with beans
Kidneys are a strange product, from a kilogram of raw, after heat treatment, 350-400 g of boiled remains. Where the rest of the weight goes is a mystery, but the fact remains, apparently, they absorb a lot of water.
So, we take ready-made kidneys, if there is fat and ducts left, we cut it out.
Then we cut the kidneys into slices about half a centimeter thick or slightly thinner.
Chop finely onions. There is never too much onion in such a recipe, there are products that are simply made for each other, onions and kidneys are among them.
Pour a couple of tablespoons of vegetable oil into a non-stick frying pan, add butter, as soon as it melts, throw in the onion, sprinkle with salt. Fry over medium heat for 5-7 minutes, then add chopped kidneys there. Stir, cook over low heat for 10-12 minutes.
Put the fried ingredients in a deep salad bowl.
Throw the white canned beans on a sieve, rinse with cold boiled water, after the water drains, add the beans to the salad bowl.
Finely chop a bunch of fresh dill. Put greens in a salad bowl, pepper with freshly ground black pepper, mix thoroughly.
Serve beef kidneys with beans on the table warm or cold, it is delicious in any case. Kidneys belong to the category of foods that remain tasty both hot and cold. Bon Appetit!
Here's how to choose the right kidneys: Choose evenly colored reddish brown. If there are so-called "bruises", then it is not worth taking, this is a sure sign of old age or improper storage, although after a long soaking, it happens that these darkening disappears.
