I wanted to start today's post with a phrase: do you love beans the way I love them? And then he remembered that he had repeatedly confessed his love for legumes.
In the first place I have, of course, lentils. But you should not forget about other types of this excellent group of products.
Moreover, by now, beans are extremely easy to cook. You can not boil it yourself, but buy it in cans and use it in this form for cooking.
But it is tastier, of course, to cook it yourself. All the same, canned food - it is always canned, and processing and long-term storage do not change the taste of the product for the better.
So, today is the Greek style of white beans.
We take:
- Three hundred grams of dry beans, pre-soaked and boiled until almost cooked, or a couple of cans of canned
- One small onion
- One large carrot
- A piece of celery root - one hundred grams so
- Large and juicy tomato (goes well with a bovine heart and its analogues)
- Bunch of parsley
- A couple of tablespoons of tomato paste
- A teaspoon of sugar
- A little lemon juice
- Salt, pepper to taste
- Half a liter of water
- One hundred grams of vegetable oil
How we cook:
Cut the onion into small cubes, carrots, tomatoes and celery root - just into cubes. Chop the parsley as small as possible.
Dissolve tomato paste, salt, pepper, sugar and lemon juice in water.
Now we take the beans (remember that if ours is dry, then it must first be soaked and boiled at least until half cooked, and better - until almost ready), pour one hundred grams of oil into a baking dish, send beans into it, well mix. Add chopped vegetables, parsley there, mix again.
now we fill everything with the prepared "brine", and send it to the oven preheated to 180 degrees.
Cook until most of the liquid has boiled away, stirring occasionally. Then turn off the heating, and leave the beans in the oven to pause.
Ideally, it should be served cold.
Bon Appetit!