Levilo`s Baked Beans
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 13 hrs 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beans, white, dried
- 1 large onion (s)
- 3 cloves garlic
- g 1,000 tomato (s), sieved
- 1 tablespoon sugar beet syrup
- 2 tablespoon vinegar
- 2 tablespoon mustard
- 2 bay leaves
- 3 carnation (s)
- pepper
- salt
- 2 pinch (s) chilli
- 400 g veetables (leek, carrot, cauliflower, corn)
Print Recipe
Pin Recipe Instructions
- Soak the white beans the day before. The next day, cook the beans for about 60 minutes. Heat the oil in a second saucepan and briefly sweat the onions and garlic in it. Add the tomatoes, spices, syrup, vinegar and mustard. The vegetables of your choice z. Add corn, peas, carrots, cabbage, etc. and cook for 30 minutes. Drain the cooked beans and add to the sauce, briefly bring to the boil again. It goes well with bread, pasta, rice or mashed potatoes Also works with quail beans, black-eyed peas, kidney beans. If you want to go fast, you can simply use 1 packet of butter vegetables instead of the vegetables, but then they are no longer vegan. In the picture served with parsley, a dollop of mustard, a pan of olive oil and whole grain rice.
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