Summary

Ingredients

• 250 g beans, white dried
• 1 ½ liters water
• 250 g spinach
• 1 onion (s)
• 1 tablespoon butter
• 2 carrot (s)
• 1 clove garlic
• 200 g crème fraîche, (possibly low in fat)
• salt
• 2 pinches nutmeg, freshly grated

Print Recipe Pin Recipe

Instructions

1. Soak the beans in the water overnight. Bring to the boil in the soaking water and simmer covered for 50-60 minutes over medium heat, depending on the age of the beans.
2. Wash the spinach thoroughly and drain. Remove coarse stems. Cover and heat in a saucepan until it collapses, then chop finely.
3. Peel and chop the onion. Heat the butter and sauté the onion until translucent. Then add the spinach. Wash, peel and grate the carrots in the spinach. Peel the clove of garlic and press it through the press. Mix everything together and cook covered over low heat for about 10 minutes. Puree the beans in the blender or with the hand blender with the cooking water.
4. Mix the bean puree with the vegetables and the crème fraîche, season with salt and nutmeg.