The day before we must put the beans washed in cold water to soak.
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| Ingredients to make black beans with beza and potatoes: |
| For 4 people :: 250 g of black beans 1 dl from oil salt 1 onion 1 leek accompany |
Ingredients to make black beans with beza and potatoes:
2. The next day with soaking water, we put the beans in a casserole.
3. We cover and let them boil and swell.
4. When they have consumed the water to the point that they are exposed, they are wet with cold water (to scare them) and add the oil, the onion, the leek, the carrot, the green pepper, the mature tomato and the 2 garlic cloves.
5. Let cook gently, carefully stirring with a wooden spatula, without breaking the beans.
6. After two hours over very soft heat, we will see that they are perfectly cooked and whole.
7. We carefully take out the onion, leek, carrot, garlic, pepper, tomato and a chuck of the beans and crush them with a blender.
8. We fry a little garlic in a little oil and also throw it into the whisk glass.
9. Everything is well crushed and sneaks on the casserole of the beans.
10. The last boil is given and it is definitely proof of salt.
11. Apart, we will have cooked the beza in two waters.
12. The first in boiling water, only until it boils again (whitening the berza, so that it loses its strong smell) and the second cooking with cold water, seasoned with a pinch of salt and a splash of oil.
13. When the berza boils, the chopped potatoes are thrown and allowed to cook until the potato is cooked.
14. We make a rehash with 1 clove of garlic and pour it on top of the berza.
15. We serve the beans accompanied by the Berza and the potatoes in a separate source.
16. Finally, they put on vinegar chillies, a good olive oil and a little salt for diners to season the beans to their liking.
