Ingredients
- 120g of Beans with an Eye
- 3 Tablespoons of Extra virgin olive oil
- Celery, carrot and onion to taste.
- Salt to taste.
Proceedings
Bean Soup with the Eye, a recipe for a legume soup perfect for the after excesses of the holidays and these cold days
The result is a warm, light and nutritious dish. A little bread, perhaps some crispy croutons, rounds out the dish, the word of the nutritionist
Of course you can use any kind of beans
Legumes should be eaten at least 3 times a week, lentils and beans being my favorites.
What are yours? Tell me in the comments
Enjoy your Appetite!
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Proceedings
1 Done | ✔ Soak the beans for at least 12 hours, preferably 24, changing the water a couple of times |
2 Done | ✔ In a saucepan, sauté chopped celery, carrot and onion with 2 tablespoons of oil |
3 Done | ✔ When the stir-fry is ready, add the beans and brown them 1 minute |
4 Done | ✔ Cover with water and cook over medium heat for about 45 to 50 minutes (or about 25 to 30 minutes in a pressure cooker) |
5 Done | ✔ Before serving, season with a tablespoon of oil. |
6 Done |
