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Red beans organic

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Manufacturer: El Granero

Ingredients: Organic red beans.

Net weight: 500 g.

Made in Spain

Organic certification: CAE

Spanish Organic Agriculture Certification

European Union 
Organic Certification

Availability: In stock

€2.00

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RED BEANS RECIPES

Red Beans soup with rice

Ingredients:

• 400 g red beans
• 125 g basmati rice (or long grain rice)
• 2 green onions
• 1 Tomato
• 1 green pepper Italian
• 1 clove garlic
• 1 carrot
• 1 pinch of Chilli powder
• Cilantro and Parsley
• 4 tablespoons sesame oil or olive oil
• salt
• white pepper

Preparation:

Soak beans in cold water 12 hours. Drain and place in a pot covered with a half liter of water with salt. Put them to cook over medium heat with a sprig of parsley or cilantro.

Peel the onions and carrots, chop into cubes and pour in the broth to continue cooking (it will foam during cooking).
In a skillet with oil fry the pepper into thin strips and tomato seeded and diced, salt and pepper and stir with a spoon, adding the garlic press. After five minutes add the beans.

When the broth takes 45 minutes to take cooking basmati rice and cover. Cook over low heat about 20 minutes until beans are tender (the broth should be espesito).
Add the chilli powder and let stand ¿hour before serving. Check the seasoning and serve about piping hot sprinkled with parsley or cilantro.

Red Beans Cream

Ingredients:

• Beans
• Water
• 500 gr. green leaf lettuce,
• Swiss chard or chicory
• 2 teaspoons baking shallow
• 2 tablespoons tapioca
• 2 cloves of garlic
• 8 tablespoons oil

Preparation:

It is made with leftover beans for lunch, where they have been 2 or 3 servings.
They put in a 2 liter pot. water to fire. When boiling add 500 gr. green leaf lettuce, chard or chicory, with two teaspoons of baking shallow. When cooked drained vegetables in a colander, open the cold water tap, and you have to blast a few minutes.
Then, in the same sieve (removing as much water as possible) and leave the vegetables on a plate. Catching fire a pot with a half liter of water to boil and when the beans are poured leftover and, after they have boiled, passed through a food mill and then through a fine sieve. They then return to boil, stirring with a stick to not hold onto.
Chop the cooked vegetables and is added to the mash. If instead of 3 servings left over would have left only one, you add 2 tablespoons tapioca, stirring puree with a stick.
Fry 2 cloves garlic 8 tablespoons oil and, when browned, pour in the soup is seasoned with salt.

Quinoa salad recipe with Red Beans

Ingredients:

• 300 grams of quinoa
• 250 grams of cooked red beans
• 3 ripe red tomatoes
• 2 green onions
• 1 lemon
• 4 tablespoons chopped parsley
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped chives
• 8 quail eggs
• Oil, salt and pepper

Preparation:

Wash the quinoa and bring to a boil in a pot with water, salt and oil for 5 minutes. Remove from heat and let the water Soak quinoa, stirring occasionally to prevent sticking.

Boil the quail eggs until hard, peel and set aside.

In a bowl, place the diced tomato, parsley, mint and chives, salt & pepper and add the cooked and drained kidney beans.

Finally add the quinoa, lemon juice and oil. Served cold or at room temperature.

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