sautéed beans
It is clear that the spoon is the winner of the legumes, but it is also clear that there are many other ways to take them more lightly and, above all, in a faster way to prepare.
Today we have opted for an easy and quick recipe but very rich at the same time.
Servings: 3 people
Difficulty: easy
Ingredients:
2 tablespoons olive oil
1 minced garlic clove
1 spring onion
A few grains of black pepper
1 leek
1 can of beans or cooked beans
70 ml of white wine
50 g cured chorizo cut into cubes (you can substitute ham, salami, turkey or cooked ham)
a handful of arugula
Preparation:
In a Bra Efficient Plus pan over medium heat, heat the oil and brown the finely chopped garlic.
When ready, add the black peppercorns and finely chopped fresh onion and leek and fry until almost brown (about 5-10 minutes)
Add the beans and the white wine and let it boil until almost all the liquid evaporates.
Add the chopped chorizo and serve accompanied by some fresh arugula leaves.
Photography and recipe by Loleta .
