We cook beans (previously soaked overnight) in salted water almost until ready;
In a pan, heat ½ tbsp. vegetable oil, throw the whole clove of garlic (you can crush the flat side of the knife so that the garlic gives flavor to the oil faster). When the garlic is browned, remove it from the pan;
Finely fry the onion, cut into cubes, and grated carrots until golden brown. Then pour in the juice, add the chopped half of the tomato, half of the pepper, salt, and pepper. Add hops-suneli, coriander. Cover and simmer for 10 Minutes;
In the pan, add the beans to the vegetables and simmer for another 10 Minutes until the beans are ready. At the end, add finely chopped parsley;
While the beans are being prepared, add basil, ½ tbsp. To the blender. butter and mustard. We bring everything to a homogeneous mass.
We cut radish, cucumber and the remaining halves of tomato and pepper into a salad. We season with the resulting pesto and salt, pepper to taste. Serve with finished beans.
Ingredients
Directions
We cook beans (previously soaked overnight) in salted water almost until ready;
In a pan, heat ½ tbsp. vegetable oil, throw the whole clove of garlic (you can crush the flat side of the knife so that the garlic gives flavor to the oil faster). When the garlic is browned, remove it from the pan;
Finely fry the onion, cut into cubes, and grated carrots until golden brown. Then pour in the juice, add the chopped half of the tomato, half of the pepper, salt, and pepper. Add hops-suneli, coriander. Cover and simmer for 10 Minutes;
In the pan, add the beans to the vegetables and simmer for another 10 Minutes until the beans are ready. At the end, add finely chopped parsley;
While the beans are being prepared, add basil, ½ tbsp. To the blender. butter and mustard. We bring everything to a homogeneous mass.
We cut radish, cucumber and the remaining halves of tomato and pepper into a salad. We season with the resulting pesto and salt, pepper to taste. Serve with finished beans.