Description
Hearty, tasty and very aromatic dish turned out. I eat meatless option, and a spouse - with additives, but most importantly, we both were very pleased!
Ingredients
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Beans
250 g
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Carrots
1 piece
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Onion
1 piece
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Bay leaf
1 piece
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Lemon juice
50 ml
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Pepper white
0.25 tsp
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Garlic
2 tooth
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Vegetable oil
3 Tbsp
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Salt
-
Parsley
1 Tbsp
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Onion
200 g
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Vegetable oil
75 ml
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Paprika sweet
0.5 tsp
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Feta
-
Bacon
Cooking
Soak the beans overnight in cold water. In the morning, pour fresh water and cook for 20 minutes. Drain in a colander.
Fill again with water, bring to the boil, add the onion, Bay leaf, carrots, cut into slices and cook until tender.
Drain in a colander, saving a little broth. Bow and Bay leaf remove. Punch in a blender to puree.
Add to puree the lemon juice, oil, pepper and garlic, passed through a press, salt and mix well.
Finely chopped onion simmer in butter until Golden brown. Add the paprika and stir.
Serve on 2 plates. The first portion pour with the dressing and sprinkle with herbs.
Second pour with the dressing and top with toasted place bacon and feta cheese, sprinkle with parsley. Both dishes serve with slices of fresh tomato. PS tentatively suggest slightly watering feta cheese with olive oil and sprinkle dry jalapeno peppers.
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