INGREDIENTS for 3 or 4 people
1.OLIVE OIL 1L
2.SAUSAGE 4
3. BEANS 500gr
4.SAL 100gr
5.BLACK PEPPER 100gr
6.GARLIC AND PARSLEY 2dents d´alls
7.MUSHROOMS ½ kg
8.BEACON 100gr
1.OLIVE OIL 1L
2.SAUSAGE 4
3. BEANS 500gr
4.SAL 100gr
5.BLACK PEPPER 100gr
6.GARLIC AND PARSLEY 2dents d´alls
7.MUSHROOMS ½ kg
8.BEACON 100gr
How to make it:
1 .- In a skillet or griddle, will get about 3 or 4 tablespoons olive oil over medium heat and browning sausages go for a few minutes.
2 .-On the other hand, in a pan with about 5 tablespoons olive oil, sauté diced bacon or bacon and garlic also chopped and keep it for about 3 minutes on medium-low heat until the garlic begins to turn brown.
3 .-We add to this, the Santa Pau beans or ganxet and fry with bacon and garlic for about 4 minutes. We add salt and pepper. Reserve.
4 .-We also put in a frying pan with chopped wild mushrooms 4 to 5 tablespoons olive oil together with a slicing garlic, some salt and 2 tablespoons of parsley slicing (fresh or dry) and keep it for about 3 or 4 minutes over medium heat. Once made, the beans and add to the mix.
5 .-Finally Emplate.
1 .- In a skillet or griddle, will get about 3 or 4 tablespoons olive oil over medium heat and browning sausages go for a few minutes.2 .-On the other hand, in a pan with about 5 tablespoons olive oil, sauté diced bacon or bacon and garlic also chopped and keep it for about 3 minutes on medium-low heat until the garlic begins to turn brown.
3 .-We add to this, the Santa Pau beans or ganxet and fry with bacon and garlic for about 4 minutes. We add salt and pepper. Reserve.
4 .-We also put in a frying pan with chopped wild mushrooms 4 to 5 tablespoons olive oil together with a slicing garlic, some salt and 2 tablespoons of parsley slicing (fresh or dry) and keep it for about 3 or 4 minutes over medium heat. Once made, the beans and add to the mix.
5 .-Finally Emplate.
How to serve it:
The dish can be served with aioli today, a little parsley.
No comments:
Post a Comment