1. First you have to clean the dried beans and you do so by boiling the beans for a few minutes.
2. Throw away the water and clean the beans before putting them back in the pot and add new water.
2. Chop the onion, selleri and carrot and put in the cooking pot together with oil, tomato juice, salt, peppar, and rinsed peas.
3. Bring to boil under lid. Lower the heat and let boil for at least 1 1/2 hours. Maybe more.
4. Keep track on the water level because you might need more water if the sauce is not loose enough and then you might end up burning the pot. And the opposite.. If there is too much water just boil it longer without lid until the consistency is soup-sausy! You also have to try the beans if they are ready or not.
5. Let cool and serve with bread and maybe a slice of feta!
The first time using one of the pots I made this delicious soup of vegetables, beans and noodles. Mix in beans, broccoli, peppers, corn, peas, broth and simmer until the broccoli is soft
whitebean puree. The dish is completely vegan and it's made of vegetables and beans. While the eggplant is baking, make your whitebean puree by placing all the puree ingredients into a food processor and blending until fairly smooth
extra-virgin olive oil plus more. Top with some bean mixture and broth. chopped flat-leaf parsley. Heat reserved 1/2 cup soffritto and beans in same skillet over medium-high heat. 1-inch-thick slices grilled or toasted ciabatta. 15-ounce cans cannellini (white kidney) beans, rinsed and drained
Ramps (or wild garlic , or ramsons) with their unique flavor, reminiscent of garlic, leeks and chives, is perfect for dip sauces, pestos and other “no-cook” dishes as the flavors are best preserved when kept raw
3-5 cloves garlic,. 1 28-ounce can diced tomatoes and their juices. 3 slices of thickly cut, day-old bread. 1 16-ounce can of whitebeans like cannellini or navy
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