Beans with Italian Zucchini

 No wonder I love beans, either: Rio, black, rope, jalo, white, pink, black-eyed, brindle, ball … There are so many varieties and ways of doing that have fun creating and innovating its flavor.

The beans, typical of Brazilian cuisine element, not only blend flavors but also a rich source of benefits for human health. Besides possessing essential nutrients such as vitamins (mostly B complex), iron, calcium and proteins that are present in amounts that can even replace animal products, beans is also a therapeutic resource. The iron contained in it helps in anemia recovery, fiber bean shell helps regulate bowel function, and calcium helps in the recovery of osteoporosis. Not only that, beans are also an easy food to be found.

In this recipe I used carioca beans (the most consumed in our country and a good option to inhibit diabetes) and zucchini, which is a legume rich in phosphorus, calcium, iron, vitamin A, B vitamins and fiber, and this Last important for bowel action.

As an accompaniment, serve a chicken sausage, bacon farofa with caramelized onions and canasta cheese. Perfect combination, is not it? So get to work.

 Ingredients:

2 cups of cooked beans
1 zucchini
2 cloves garlic
2 tablespoons (soup) olive oil
1 teaspoon (tsp) coloral
oregano
pink pepper
salt

Method of preparation:

Brown the chopped garlic in olive oil and saute for 5 minutes the zucchini cut into cubes +/- 2cm, stirring constantly. Place the beans (if you have no broth, add a cup of water) and the rest of the spices. Simmer until the broth thickens.

This recipe yields 4 servings. Good appetite!

You want me to do this recipe in your home? Call (12) 996 211 755