Food For Vegetarian
Colored White Beans With Vegetables
Ingredients:
2 cups cooked and tempered white beans
Spices:
50 g. Of bacon (optional)
2 tablespoons of oils,
3 large cloves of crushed garlic or
1 small onion, chopped or grated
1 garlic only white portion cut into thin slices
Other Ingredients:
2 medium potatoes peeled and cut into cubes
2 peeled yams cut into cubes
1 medium chopped raw chuchu diced
1 medium carrot cut into thick slices
2 tomatoes without skins seeded diced
1 large onion, chopped into petals
2 celery stalks, scalloped and thinly sliced
1 cup of ripe pumpkin cut into cubes
1 cup of peeled tea
1 cup peeled and chopped manioc
1 cup (tea) pods chopped into 1-inch cube or peas pie
Choose 3 or 4 vegetables above, or put a little of each.
Preferably to different colors, to stay a beautiful colorful, you can change the vegetables, do not place beets that stain the other ingredients.
Way of preparing:
Choose the beans wash in running water, soak with cold water for 6 hours.
The next day place the beans with the carrot and vegetables that take longer to cook with 2 liters of cold water in the pressure cooker, when it starts to boil, count 8 'to 10' minutes, let it cool.
The beans should be pre-cooked.
Transfer the beans to a large saucepan. Add the washed and chopped vegetables, cook,
II - Option:
If you want you can cook the vegetables al 'separate tooth and then add to the pre cooked beans.
Do not overcook the white beans before adding the vegetables that it does.
The beans should be whole.
Season the beans:
In a frying pan place the oil, the bacon take to the fire when it is hot add the garlic pore and the onion let fry lightly, add the garlic to the fry slightly, to pour in the pan of the bean, mix well it adds the salt.
Leave on the fire for a few more minutes until the broth is thick.
If you like you can knead half a cup of cooked beans, to make the service easier.
Serving Mode:
Place the beans in a bowl (high round utensil) or in a soup bowl.
Serve very hot, accompanied with white rice and green salad:
1. Watercress salad, or arugula, endive, alligator.
2. Salad of raw cabbage (rich in iron) finely chopped, with onions in very thin slices. Sliced onion sliced tomatoes.
3. Catalunya chopped very small
You can make other types of salad:
Cucumber and onion, beetroot, carrot, grated turnip greens, serve a mound of each color.
Colored White Beans With Vegetables
Ingredients:
2 cups cooked and tempered white beans
Spices:
50 g. Of bacon (optional)
2 tablespoons of oils,
3 large cloves of crushed garlic or
1 small onion, chopped or grated
1 garlic only white portion cut into thin slices
Other Ingredients:
2 medium potatoes peeled and cut into cubes
2 peeled yams cut into cubes
1 medium chopped raw chuchu diced
1 medium carrot cut into thick slices
2 tomatoes without skins seeded diced
1 large onion, chopped into petals
2 celery stalks, scalloped and thinly sliced
1 cup of ripe pumpkin cut into cubes
1 cup of peeled tea
1 cup peeled and chopped manioc
1 cup (tea) pods chopped into 1-inch cube or peas pie
Choose 3 or 4 vegetables above, or put a little of each.
Preferably to different colors, to stay a beautiful colorful, you can change the vegetables, do not place beets that stain the other ingredients.
Way of preparing:
Choose the beans wash in running water, soak with cold water for 6 hours.
The next day place the beans with the carrot and vegetables that take longer to cook with 2 liters of cold water in the pressure cooker, when it starts to boil, count 8 'to 10' minutes, let it cool.
The beans should be pre-cooked.
Transfer the beans to a large saucepan. Add the washed and chopped vegetables, cook,
II - Option:
If you want you can cook the vegetables al 'separate tooth and then add to the pre cooked beans.
Do not overcook the white beans before adding the vegetables that it does.
The beans should be whole.
Season the beans:
In a frying pan place the oil, the bacon take to the fire when it is hot add the garlic pore and the onion let fry lightly, add the garlic to the fry slightly, to pour in the pan of the bean, mix well it adds the salt.
Leave on the fire for a few more minutes until the broth is thick.
If you like you can knead half a cup of cooked beans, to make the service easier.
Serving Mode:
Place the beans in a bowl (high round utensil) or in a soup bowl.
Serve very hot, accompanied with white rice and green salad:
1. Watercress salad, or arugula, endive, alligator.
2. Salad of raw cabbage (rich in iron) finely chopped, with onions in very thin slices. Sliced onion sliced tomatoes.
3. Catalunya chopped very small
You can make other types of salad:
Cucumber and onion, beetroot, carrot, grated turnip greens, serve a mound of each color.
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