Description
Delicious, delicate and fragrant. A great addition to a Lenten dinner.
Ingredients
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Beans
1 cup
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Beets
1 piece
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Garlic
3 tooth
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Olive oil
30 ml
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Salt
Cooking
Beans must be soaked, preferably overnight. Boil until fully cooked. I usually cook the whole box of beans that remains from cooking, frozen.
Boil beetroot, peel and cut in small cubes
In the bowl of a blender put the beans, beetroot, garlic, olive oil, salt.
Grind until smooth.
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