Beans, my beanstalk…
If I really had space to plant, something that would not be missing from my plantation would be beanstalks. How I love beans and everything you can do with them. From beans with traditional broth, bean tutu, feijoada, tropeiro beans, dumplings, farofa, salad, soup, broth, whatever…
There are so many possibilities and I’m sure I’ve already given many recipes like these here. And as I never get tired of it, I really have an emotional attachment to this delicacy, today’s recipe will be: Beans!
But it’s not just any bean, it’s a bean full of nutrients, great for warming up the coldest nights. It’s a type of “Feijoada”, but healthy. Believe me, it works!
Ingredients
350g raw beans (after soaking and soaking for 24 hours)
500g diced meat (you can use whatever meat you prefer, I really like ducklings)
1 unpeeled carrot, cut into cubes
1 zucchini cut into cubes
1/4 Japanese pumpkin with skin, cut into cubes
1 shelled chayote cut into cubes
1 onion cut into cubes
2 peeled tomatoes cut into cubes
2 bay leaves
2 garlic cloves
Salt, oregano and black pepper to taste
Coriander
Method of preparation
In a pressure cooker, sauté the meat with a drizzle of oil until golden. Place the beans that you left to soak, well washed, in the pan next to the meat and add the chopped vegetables, cover with water, add the bay leaves and cover. When pressure reaches, count 15 minutes on low heat, turn off the pan and let it lose pressure alone. And then, let’s season… In a separate frying pan, sauté the grated garlic in a drizzle of oil, when it turns golden, throw it into the pressure cooker with the beans and cooked vegetables, add the salt, oregano, pepper kingdom and chopped coriander, let it boil until you get a “thick” broth. If you’re running low on broth, add water little by little until it’s to your liking. Serve with white rice and sautéed cabbage.
Tips:
– Choose the beans you want, it doesn’t just have to be black.
– It also works with chickpeas, it’s delicious.
– If you prefer to eat it as a soup, add more broth and serve with grated curd cheese.
Just do it and tell me… Bon appétit!
