Bessara with Cauliflower
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 15 hrs 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 large cauliflower
- 0.5 ½ bunch parsley, fresh
- 250 g mararine, vean
- 80 g breadcrumbs
- 70 g black beans
- 70 g beans (cowpeas)
- 70 g Borlotti beans
- 1 dash olive oil
- 1 large onion (s)
- 1 teaspoon cumin
- 1 teaspoon paprika powder, smoked
- 500 ml water
- 1 lemon (s)
- 1 sea salt, as desired
- 1 teaspoon pepper, white, from Sri Lanka, ground in a mortar
- 1 pinch (s) paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Soak the beans for at least 14 hours the day before.
- Peel and dice the onion. Heat the oil in a saucepan and fry the onion with the cumin seeds for three minutes. Add the smoked paprika and beans. Top up with the water and bring everything to a boil. Cook everything over a low heat for an hour, stirring occasionally or adding a little water. The beans are ready when the liquid is almost gone and the beans disintegrate.
- Cut the cauliflower into florets and cook in salted water. Wash and chop the parsley.
- Fry the vegan margarine in a pan with the breadcrumbs. Add the cauliflower and parsley and fry everything together on a low heat.
- Put the beans in a bowl and puree. Add the sweet paprika powder, salt, lemon juice and pepper and mix.
- Season to taste and serve.
- You can also find the recipe here: https://vegan-cooking-with-thalija.de/archive/1368
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