320 grams white kidney bean legumes La Asturiana®, (weight raw)
100 grams zucchini
75 grams tomato , ripe
100 grams onion
1/2 leaves bay
1 sprig parsley
few saffron, optional
1 clove garlic
1/2 teaspoons sweet paprika
oil
salt
Preparation
15 mins
0 mins
Low
We soak the beans in cold water the night before. The next morning, we drain them and pour them into a pot, along with the whole onion, the whole tomato, the zucchini cut into pieces, the bay leaf, the garlic, the parsley, the paprika, and the raw oil.
We cover with cold water and bring to a boil. When it starts boiling, we lower the heat, add the saffron (optional), and let it simmer slowly, ensuring that the beans are always covered with water so that they do not split. Halfway through cooking, we remove the vegetables and pass them through a food mill and fine sieve to form a cream that we will add to the beans.
Once the beans are tender, we season them and let them continue cooking very slowly. Remove from the heat and let them rest, covered, for about ten minutes before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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