The beans let them soak the night before; The next day we cook, we drain the water and check the salt status.
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| Ingredients to make Jews to vinaigrette: |
Ingredients to make Jews to vinaigrette:
2. In a hondilla we place them together with the oil, the vinegar, the onion, the pepper and the tomatoes all chopped in squares.
3. Then we add the eggs, which will be stewed and cut into slices.
4. Apart, in the mortar we crush the garlic along with the species and the black pepper.
5. We mix everything well and keep it in the fridge until the time of serving that we sprinkle freshly chopped parsley.
