Description
Was very surprised that I did not find this recipe on a favorite "Boy& amp;quot;. And he was born very long ago, in the late 90s, my friend and I want the bean salad with the meat, but the meat in the fridge was not, but was the liver, in General, necessity is the mother of invention, it turned out like this here salad. Very much it we liked it then. Then I had a chance to work as a cook in a cafe, the boss asked to come up with new dishes for the menu, then I among other dishes offered as a variant of this salad. Not believe it, but he caught we with a funny name "kidney Bean&a mp;quot;.
Ingredients
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Beans
1 can
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Chicken liver
300 g
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Onion
2 piece
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Carrots
2 piece
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Vegetable oil
4 Tbsp
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Garlic
2 tooth
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Mayonnaise
3 Tbsp
Cooking
The beans I have in stock white, canned, anyway, sooner boiled red beans for a long time. Go any which is in the house, even boiled, even canned, though red, though white, just not in tomato sauce. Spread the beans out of the jar in a colander and wash them thoroughly. Onion and carrot saute in vegetable oil.
The liver I found in the freezer of chicken, although fit and beef, actually, it all started once. Prune all plenochki, wash and cut into strips, salt, pepper to taste and fry on high heat, the main thing is not to overcook, otherwise the liver will be tough.
Here is a set of ingredients I got.
We mix all our products, squeezing a few cloves of garlic (all to taste, can be more). Salt, pepper to taste, mayonnaise. By the way, it becomes very tasty if you add grated on a fine grater cheese. Today I just was not available. Give the salad to stand for at least 30 minutes. Very tasty and hearty salad is ready. Bon appetit!
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