Red Beans: The most delicious and healthy recipe!

Forget heavy and fattening bean recipes! This recipe for Black Bean Platter is so delicious it will become your new favorite dish. It's also incredibly healthy, filling and perfect for the whole family.

Why you'll love this recipe:

• Red mullet beans: These tiny wonders of nature are packed with protein, fiber and essential nutrients.
• Rich in vegetables: The recipe is packed with healthy vegetables like carrots, leeks, onions, garlic and celery, which add flavor and nutrients.
• Fasting and vegan: This recipe is absolutely suitable for those following a fasting or vegan diet.
• Easy to perform: Even novice cooks can make this recipe with ease.

Let's cook!

Materials:

• 500 grams mullet beans
• 1 finely chopped onion
• 2 cloves of garlic, finely chopped
• 2 grated carrots
• 1 leek, chopped
• 1 celeriac, chopped
• 400 grams of grated tomatoes
• 100 grams of tomato paste
• 1 cup olive oil
• 1/2 cup dill, chopped
• 1/2 cup chopped parsley
• 1 tablespoon oregano
• 1/2 tsp paprika
• 1/2 tsp cumin
• Salt and pepper

Implementation

1. Rinse the mullet beans and soak them in water for 8 hours.
2. Drain the beans and put them in a pot of water.
3. Add the onion, garlic, carrots, leek and celery root.
4. Put them in the pot and simmer for about 1 hour, until the beans are soft.
5. Heat the olive oil in a pan and saute the onion and garlic until soft.
6. Add the tomatoes, tomato paste, oregano, paprika, cumin, salt and pepper.
7. Simmer for about 15 minutes, until the sauce thickens.
8. Add the sauce to the beans and mix.
9. Add the dill and parsley and simmer for another 10 minutes.
10. Serve hot with bread or rice.

Tips:

• You can add other vegetables to the recipe, such as peppers, mushrooms or zucchini for an even richer taste and texture.
• If you want a spicier version, add some chili flakes along with the oregano.
• You can use vegetable stock instead of water for an even stronger flavor.
• For a more complete meal, serve the mullet beans with a simple green salad and some crumbled feta.
• This recipe is great warm or at room temperature. You can also store it in the fridge for up to 3 days and reheat it on low heat.

The ones you need