Description
Very hearty and elevating the dish from the beans. In cooking soon, in the consumption even more.
Ingredients
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Beans
150 g
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Beets
1 piece
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Onion
1 piece
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Carrots
1 piece
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Pepper
1 piece
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Tomato
2 piece
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Coriander
0.5 tsp
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Fennel
1 tsp
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Seasoning
1 tsp
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Paprika sweet
0.5 tsp
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Cinnamon
0.25 tsp
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Carnation
0.25 tsp
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Allspice
0.25 tsp
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Garlic
3 tooth
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Salt
-
Black pepper
-
Greens
0.5 coup
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Eggplant
1 piece
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Vegetable oil
0.5 cup
Cooking
Pre-soaked beans to boil until soft. On a coarse grater grate the beets and fry.
Roasted the beets to add to continue to cook on slow fire beans.
On a heated with oil pan, put the diced eggplant and fry.
Send it after the beets.
On a heated with oil pan, add coriander, fennel, Shambala, paprika, allspice, cloves and a good ignited (until the spicy flavor).
Add grated on a coarse grater carrots and chopped onion. Mix well.
Once it's cooked through, add the diced bell pepper, again mix well, and after a couple of minutes add the chopped tomatoes (pre-doused with boiling water to remove skins). And again mix well.
After a couple of minutes the contents of the pan to put it in a pot of beans, beets and eggplant. Mix everything, add salt and black pepper to taste, cinnamon. Sprinkle with finely chopped garlic and herbs. Again mix well, remove from heat, cover and leave for 5-7 minutes. All!
As soon as the dish rises, welcome to the table (you can serve it with sour cream).
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