Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Beans
Olive oil toast
To serve
How it's done
Beans
Heat the oil in a pan. Sauté the shallots and garlic for approx. 2 mins. Add the beans, rosemary and bay leaf, cook briefly. Pour in the water, bring to the boil, season with salt. Reduce the heat, cover and braise over a low heat for approx. 2 hrs. Add the beetroot, cook (uncovered) for approx. 45 mins. until the beans and beetroot are just soft. Stir in the lemon juice.
Olive oil toast
Heat 2 tbsp of oil in a frying pan. Fry 2 slices of bread for approx. 2 mins. on each side until golden brown, repeat the process with the remainder of the oil and bread.
To serve
Place the slices of fried bread in deep bowls, pour the stew and liquid on top. Garnish with the herbs, oil and chilli flakes.
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