Italian beans
Clam risotto
January 30, 2019
Ingredients
Preparation
Drain the beans, rinse under cold water and let it drip into the sieve.
Put the oil in an anti-adherent pan, on low to medium heat. When warmed, add salvia, rosemary and the garlic clove.
Leave them for about 1 minute, then add the tomato juice mixed with vegetable soup or water.
Boil the sauce for about 10-15 minutes or until it gets a slightly dense consistency, on low to medium heat.
Add the well drained beans and carefully stir for another 5 minutes on low heat.
About 2-3 minutes before turning off the heat, season the beans with salt and freshly ground pepper.
The food is served warm, simple or alongside a grilled steak.
Ingredients
Directions
Drain the beans, rinse under cold water and let it drip into the sieve.
Put the oil in an anti-adherent pan, on low to medium heat. When warmed, add salvia, rosemary and the garlic clove.
Leave them for about 1 minute, then add the tomato juice mixed with vegetable soup or water.
Boil the sauce for about 10-15 minutes or until it gets a slightly dense consistency, on low to medium heat.
Add the well drained beans and carefully stir for another 5 minutes on low heat.
About 2-3 minutes before turning off the heat, season the beans with salt and freshly ground pepper.
The food is served warm, simple or alongside a grilled steak.
