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Wash the beans and leave them to soak (I usually leave them in the evening until morning) in cold water. The next day we boil it, let it boil for a few minutes and then throw away the water. Change the water twice and then let the beans boil in water to exceed the level of the beans.
Meanwhile, clean the vegetables (2 onions, bell peppers, carrots, celery), wash them, cut them or grate them and when the beans are half cooked, add them to the pot. Season with salt and add a little thyme. If necessary. add a little more water. Leave until everything is boiled and the water has dropped. Remove the pan from the heat, let it cool a bit and then drain the beans from the juice (but do not throw it away).
Put the beans either in a mincer or mix with a blender. Mix well with the crushed garlic and season to taste with salt and pepper. Add a little bean juice until you get the desired consistency and mix well. Separate in a pan heat oil. and heat the onion cut into scales over which I sprinkled a little salt. When it starts to turn golden, drain the oil and put it over the mixed beans and mix well. a bowl and top with garnished onions.
Serve with toast and pickles.