Pilaf with kidney beans

Description

Many people do not like the dishes of kidneys due to the specific taste and mostly the smell. Here at my house kidneys have refused. But plov is eaten with pleasure. And here came the idea to cook pilaf with kidney. But to make that smell kidney was not felt. Prepared on glass-ceramic hobs.

Ingredients

Kidney

700 г
Pork

500 г
Onion

400 г
Carrots

400 г
Figure

1 стак.
Beans

1/2 стак.
Garlic

1 шт
Peppers red hot chilli

1 шт
Spices

10 г
Raisins

1/2 стак.
Dried apricots

1/2 стак.
Salt

1 ч. л.
Fat

50 г

Cooking

The initial set of products.

In advance, 8 hours before cooking pilaf, obrabatyval kidneys. Wash, cut into nodules and remove fat, blood vessels and veins. Wash in several waters, put into a suitable container, fill with cold water and leave to vymachivanija for 8 hours. Periodically changing the water. Nice to add 1 tsp of baking soda in water (stronger beats the smell).

Start prigotovleny pilaf. Beans soak in cold water. You can soak and rice, dried apricots. Carrots and onions clean and cut. Carrots - thin oblong cubes, onions fairly finely. Prepared buds are cut into small cubes, pork - chunks of 15 - 20 g.

Bacon finely cut, spread on a hot thick-walled pan and vytaplivaete fat. Careful not to burn yourself, catch grease.

In a hot pan put the pork and fry it until Golden brown. Diminish the heat twice and arrange the onion. Fry it for 5 minutes diminish the heat, put the carrots and fry until evaporated all the water. Add freshly ground spices and half the salt. At the same time in a separate pan, boil the beans.

Put the meat with vegetables into a suitable for pilaf dishes (elusive ideal - cast-iron cauldron). Add the raisins and dried apricots. Pour all the boiling water (the water should just slightly cover the meat). Immediately boil the buds in a separate pan for 5 minutes, Water is drained, and the kidneys are added to the cauldron. Stew everything under a lid until soft meat.

Prolonged heating. Add rice, garlic, pepper pod (if it is not damaged skin, no terrible burning pilaf, he will not give). Add the rest of salt.

Pour the rice with boiling water so that the liquid coated the rice in your finger at the top. Do make beans (should be almost ready). Cook until the rice is tender, Potapenko subtracting heat (about 30 minutes). Try. You may have to add a little water (to pre-make the knife a hole in the rice to the bottom of the pan). Or, on the contrary, it will be necessary to evaporate excess water, opening the cover. It will take another 10 or 15 minutes, after which the pilaf is ready.

PS. The smell of the buds in the finished dish is almost not felt.

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