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Recipe White bean salad with chorizo

Anonim

The spicy Spanish paprika sausage brings spice.

FOR 4 PORTIONS:

200 g of dried cannellini beans (gives about 500 g of cooked beans)

  • 6-7 tablespoons olive oil
  • 3 cloves of garlic
  • 1 peeled shallot
  • salt
  • 1 onion
  • 150 g Chorizo ​​extra picante (spicy Spanish sausage)
  • grated peel of 1 organic lemon
  • 1 tablespoon of Piment d'Espelette, pepper (mill)
  • 4 tablespoons white wine vinegar
  • 1 tsp chopped thyme
  • 1 tbsp chopped oregano
  • 2 tablespoons chopped smooth parsley
  • 6 slices of ciabatta

Preparation:

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  1. Soak the dried beans overnight in plenty of cold water. Then bake cold and cover generously in a pot with water. Add 2 tablespoons of olive oil, 1 clove of garlic and the shallot. Boil beans for 60-80 minutes. Then salt.
  2. Peel the onion, finely dice. Cut the chorizo ​​into thin slices. Roast crispy in a pan. Add the onion cubes, sauté briefly. Drain the beans, season with chorizo, onion, lemon zest, Piment d'Espelette, pepper, vinegar, herbs and 3-4 tablespoons of olive oil.
  3. Dice the slices of bread, fry with 2 cloves of garlic in 1 tablespoon of olive oil until golden brown. Lift the bread cubes under the salad.

DIFFICULTY: easy
PREPARATION TIME: about 2 hours
SOAKING TIME: overnight
PRO PORTION: approx. 480 kcal, 15 g protein, 29 g fat, 34 g carbohydrates

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