Tuesday, 11 March 2014

Beans with aspargus


  • 300 gr big white beans
  • 2 bay leaves
  • 1 big onion
  • 2 carrots
  • 1 leek
  • couple garlic nails
  • white aspargus 
  • parsley
  • 1dl white whine
  • 4 eggs
  • saffron


Leave overnight the beans in water, at least 12h. Next day discard the water and in a pot place the beans, onion, carrot, leek, garlic and bay leave, cover everything with water and set the fire to medium heat.
When the water starts to boil, drop half a glass of cold water to stop the boiling, this prevents the beans to break. Repeat this for 3-4 times and then let it boil slowly for 1,5-2h or as long as the package recommends.

When the beans are cooked place the vegetables, discarting the carrot and bay leaves, and blend it together with few broken beans, this will help thicken the sauce. Pour it back to the pot with the rest of the beans and mix gently, always with a wooden spoon.

Chop the parsley finely and pour it to the pot, as well add the white aspargus (you can chop them or put them whole), a bit of saffron and the white wine, let it boil for few minutes to evaporate the alcohol.

Serve with half boiled egg

If you have available, add few clams few minutes before serving.
Hope you like it!
Mr South

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