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White navy beans salad with spinach scream

Ingredients :

Ingredients for 4 people

400g of dry white navy beans
1 tropea onion
20 cherry tomatoes
1 spoonful of extra virgin olive oil
salt

For the cream
220g of frozen spinach Almaverde Bio
1 spoonful of frozen basil Sucor
15g of white sesame
1/2 lemon rind
4/5 spoonfuls of extra virgin olive oil
Salt , black pepper

Tips and variations :
If you don’t have time you can use 800g of navy beans already cooked. This dish with the indicated doses has to be consumed as a single course.
Course :
Starter
With products :
Preparation :
Soak the navy beans for 8 hours in a bowl. Drain it and cooking in a boiling water for 40 minutes. Meanwhile take the cherry tomatoes: wash and cut them in half. Cook it for 20 minutes in a covered pot with oil and salt. Toast the sesame in a pan and take it apart. In a pot bring the frozen spinach covering with water. Simmer for a few minutes and drain it not to much. Blend the spinach with the sesame toasted, salt and pepper, frozen basil Sucor, lemon rind and oil. Season the navy beans with the spinach cream, complete with half cherry tomatoes, small fine slices of tropea onion and sesame. Serve immediately.
Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”

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