The combination of cereals and pulses is the main source of protein thatis incredibly digestible and recognizable of the body, much more than any other product of animal origin. I cook beans almost always on Sundays when my family is together at lunch, so I am always in search of fun, different, exotic, but mostly delicious dishes for young and old recipes.
- Difficoltà easy
Leave the beans to soak for about 12 hours. In a saucepan bring water to a boil, add The whole onion, the carrot, the celery and the beans; cook for about 1 hour and a half on low heat in a covered container. Check the beans often as not to dry too much, in this case, add a ladle of broth or water. When the bean is cooked, drain the excess water and transfer only the beans in a blender, add olive oil, fenugreek, spices, garlic and blend them of thick cream. Leave in the refrigerator for about 30 minutes to blend the flavors. Toast the bread for a few minutes, turning it on both sides. Put the finished paste in a syringe or with a spoon put a little on each slice of toasted bread. Finally garnish with olives and olive oil.
- POrzioni : 4
- Pronto in : 130 Minuti
- Portata : Appetizers and aperitifs
Nome: Antonia Karova. Nata in Bulgaria il 15/08/1978. Istruzione: Laurea in Storia dell'Arte e Disegno. Passione: La cucina sana gurme. Nella vita: madre di tre gemelle femmine e un maschio. Ambizione: Dare un’alternativa a tutti gli snack del supermercato, non un divieto ma la possibilità di godersi cose gustose in modo sano in una famiglia felice!Read more about this chef..