When beans are still small, where I live they are called xiulets, although they are also known by tender beans. This type of Haba can only be taken at the beginning of the season and are rarely available in most greengroces. If you have done with them and you do not know what to cook, I propose to make this recipe of tender beans to the wok with a back and mint.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make tender beans with loin: |
| 1 kilogram of tender beans (xiulets) 1 onion unit 200 grams of two -colored loin 250 grams of mushroom sausage 100 milliliters of extra virgin olive oil olive fresh mint leaves |
| ADDITIONAL CHARACTERISTICS: Average cost, sauteed |
Ingredients to make tender beans with loin:
1. Clean, cut into pieces and wash the tender beans or xiulets. Apart, cut the sausage and the back in pieces, and the onion in a little wide julienne.
2. In the wok put oil to heat and, when hot, add the meat and sausage. Let these ingredients cook until brown. When you see that it is already, remove the flesh and sausage, and Pocha the onion in the same wok. Once you observe that the onion is ready, incorporate the tender beans, remove well, add salt to taste, cover and let them be done on a living fire, stirring occasionally so that they do not stick or burn the onion.
3. Try beans and if they are half made add meat and wine or cava. Cover the wok and let them just cook. A few minutes before turning off the fire, rectify salt if you consider it necessary and put the mint fresh, remove and let them just do and take the aroma of this last ingredient.
4. And voila! We have served the tender beans with a back with a very cool lungry. Do not hesitate and prepare your own bread to accompany this dish. I hope you like and what do you take advantage of.
