Flavorful fresh pinto beans with vegetables is a traditional summer dish from the Northwest Croatia. Can be eaten hot or cold (even better!).
Also, don't skip lovage: it gives a truly exceptional taste to the beans.
Ingredients
- 1-2 carrots (about 50 g)
- 50 g celeriac (without greens), peeled
- 50 g root parsley, (without leaves), peeled
- 50 g pepper (red horn), cut into chunks
- 4 tbs parsley leaves, chopped
- 1 tbs olive oil
- ½ onion, chopped
- 2 cloves garlic, chopped
- 700 g fresh pinto beans, shelled and washed
- 1 sprig fresh lovage
- 1 celeriac stem with leaves
- 1 l water
- 1 tsp salt
- 1 tbs wine vinegar
- 2 tbs sour cream
- ¼ tsp black pepper
- 1 tbs fresh thyme leaves
Directions
1.
Make a mirepoix (soffritto or Holy trinity) from carrots, celery and parsley root, red horn pepper and chopped parsley leaves: cut the root vegetables into smaller pieces and coarsely chop in a blender. Add horn pepper chunks and parsley leaves and pulse once or twice.
2.
Briefly sauté onion and garlic in olive oil over medium-high heat, add mirepoix, stir and simmer briefly.
3.
Add fresh pinto beans, lovage and celery, water and salt; cover and cook on low heat for about 30 minutes or until the beans are soft.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 500g | |
Recipe makes 4 servings | |
Calories 673 | |
Calories from Fat 61 | 9% |
Total Fat 6.87g | 9% |
Saturated Fat 1.6g | 6% |
Trans Fat 0.0g | |
Cholesterol 3mg | 1% |
Sodium 642mg | 27% |
Potassium 2604mg | 74% |
Total Carbs 114.95g | 31% |
Dietary Fiber 28.5g | 95% |
Sugars 5.87g | 4% |
Protein 38.39g | 61% |
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