Bean puree – a wonderful accompaniment to the main course or the main course? Judge for yourself!
Bean puree - Suzana Mitić - Recipes and Cookbook online
Bean puree - a wonderful accompaniment to the main course or the main course? Judge for yourself!
- 500 g of beans
- 1 piece of onion (large head)
- 2 cloves of garlic
- 2 pieces of carrot
- 2 pieces of red pepper
- 3 peppercorns
- 3 coriander seeds
- 1 pinch of thyme
- a pinch of mint
- salt (to taste)
- 1 teaspoon of herbs
- 4 tablespoons of oil
- 1 full bucket of flour
- 3 price of garlic
- 1 teaspoon of allspice
- persona (plenty, chopped)
- Pour water over the beans and leave them overnight to swell. This way they cook quickly. The next day, throw out that water, pour another one and let it boil. Add chopped onion and chopped sorghum. Add paprika, spices and cook on low heat with occasional addition of water. Beans it is ready when the corba turns white. Remove from the stove and mash the beans.
Put oil, flour, chopped garlic and allspice in a suitable bowl, stir and as soon as it boils, add a few cups of mashed beans. Stir and pour into the remaining beans. heat while constantly stirring. Remove from the stove and decorate with chopped parsley, ground pepper and coriander seeds. Serve as a main dish or as a side dish with fish.
- Enjoy the beautiful taste.
- Pleasant.
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