Red beans, so called for their typical intense red color, are together with lentils, the most consumed legumes in the world, thanks to their important nutritional background and simplicity of preparation. In Italy they are used in the traditional cuisine of all regions.
Ingredients: Red Beans
Allergens: May contain barley, Emmer (GLUTEN) and SOY
Storage: Store in a cool, dry place away from light.
|Nutrition facts (quantity per 100 g – approximate value)|
|Energy value||1295 Kj – 309 Kcal|
|Saturated fat||0,1 g|
500 ml of vegetable broth, 300 g of red beans (soak for 12 hours), 1 onion, 4 sprigs of parsley, 2 cloves of garlic, 2 tablespoons of extra virgin olive oil, Thyme, Oregano, Marjoram, Chili pepper, Freshly ground black pepper, 200 g of tomato sauce, Salt.
Firstly prepare the vegetable broth, then, past the 12 hours to soak cook the beans for 60 minutes. Once cooked, mix the half portion of them. After clean the onion and cut it finely.Wash the parsley, select the leaves and chop them . In a saucepan, fry the chopped onion and the garlic peeled in the oil for a few minutes, a medium flame. Add a little of broth, cover and cook for 10 minutes over medium heat. Can add more broth if the cooking texture gets too dry. After that, We combine the whole beans, a pinch of chopped parsley, thyme, oregano, marjoram, chilli pepper, a minced pepper, and leave to flavor for a few minutes on high heat. Then put the tomato sauce and mix all ingredients well. When we saw that are boiling, low the heat and cook a medium-low heat, covered, for about 20 minutes. A refined cooking we regulate salt and add more broth if the mixture is too thick. We serve our Red Beans in terracotta bowls with a high rim, add a drizzle of oil and the remaining chopped parsley. We can accompany the Mexican red beans with tortillas.
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