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- Ingredients
- Recipe
- Chopped chives for sprinkling0 to taste
- Salt0 to taste
- boiled carioca beans with broth500 g
- Rib bouillon cube1 unit(s)
- Bay leaf2 unit(s)
- Chopped Onion1 unit(s)
- Minced garlic1 tablespoon
- Sausage cut into slices2 unit(s)
- Cubes of Bancon1 teaspoon
- In a pan, fry the bacon and the calabre sausage until golden.
- Add the garlic, onion and bay leaves and sauté for 3 minutes.
- Add the rib broth and the beans and the August salt,
- Cooking for another 10 minutes
- Sprinkle with chives and serve immediately.
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