Quail Beans in Olive Oil
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 can beans (quail beans, 480 ml drained weight)
- 2 carrot (s), slim
- 4 tablespoon tomato (s), chunky from the can
- 1 onion (s)
- 2 cloves garlic)
- 1 teaspoon, leveled salt
- 1 tablespoon sugar
- 75 ml olive oil, good
- 50 ml water, hot
- 100 ml water, hot
- 1 handful parsley, smooth
Print Recipe
Pin Recipe Instructions
- Drain the quail beans well in a colander. Wash, peel and cut the carrots into small pieces. Peel and wash the onions and carrots and cut them into very fine pieces. Pluck the leaves of the parsley, wash and cut very finely.
- Place the saucepan on the stove and turn on the highest setting. Pour in some olive oil. When the oil is hot, add the onion, garlic and carrot pieces and sauté for about 3 minutes. Add the tomato pieces, salt and sugar. After approx. 1 minute, pour in 50 ml of hot water and set the hob on low heat. Let simmer for 10 minutes.
- Then add the quail beans and pour the 100 ml of hot water. Bring to the boil briefly over high heat and then reduce the heat to the penultimate level. Let simmer again for 10-12 minutes.
- The food must not become too runny; it`s perfect when there is only a little bit of fluid with a creamy consistency in the pot. But if the water evaporates completely, just add two or three tablespoons.
- When it`s done, put the entire contents of the pot in a serving dish, pour the remaining olive oil over it and sprinkle with the parsley.
- These quail beans can be served as a side dish to meat or rice or served like a lukewarm salad. It is also an excellent starter. Here in Turkey, dishes based on olive oil are also eaten cold. Just add bread and you`re done.
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