roasting beans



This is the time of abundance. Over saturation vineyards and gardens, and now they’re giving the final products. An entire summer I couldn’t find tender, crispy beans when you get the beans without roasting wouldn’t be…

The recipe I’m going to write two kinds of roasting beans. My mother taught me someone the way I did. I’ve learned from Rhonda and the other ladies it is cooked with baked beans. In fact, this soufflé would be more accurate to say Bean.

1. Roasting The Beans

Material:

1 kg. beans

1 large onion

1 tomato

4 eggs

3 tbsp olive oil

salt

Preparation:

The beans are washed. The water filtered thoroughly when taken and divided into three parts: bias-cut beans (can be split into two lengthwise). Onion, cut small edible pieces. In a steel pot (a shallow pot-I prefer cream) saute in olive oil. Add beans and simmer, stirring occasionally saute. when the beans are softened, grated a tomato on it, salt is added. Reservation by breaking the eggs, tomato juice, cooked until the eggs are mixed.

2. Roasting The Beans (Bean soufflé)

Material:

1 kg. beans

1 large onion

3 eggs

½ lt. milk

250 gr. grated cheese until

3 tbsp olive oil

salt

Preparation:

The beans are washed. The water filtered thoroughly when taken and divided into three parts: bias-cut beans (can be split into two lengthwise). Onion, cut small edible pieces. In a steel pot (a shallow pot-I prefer cream) saute in olive oil. Add beans and simmer, stirring occasionally, saute until the beans are tender. On the other hand, milk, egg whisk. Cheddar cheese grated. Beans are mixed with salt is added.

Greased my Pyrex in preheated oven at 220 degrees for half an hour is poured and cooked. Cut and serve. (


Leave a Reply

Your email address will not be published. Required fields are marked *