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Bean broth with crispy cabbage
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Black beans250 g
- Water6 cup
- Blonde1 unit(s)
- Sunflower oil2 tablespoon
- Onion1/2 cup
- Garlic (clove)4 unit(s)
- Girl's Finger Pepper1 unit(s)
- Salt to taste
- Black pepper to taste
- Cabbage (bundle)1/2 unit(s)
- Oil for frying kale300 ml
- Soak the beans for 12 hours, changing the water every 6 hours. Then discard the water;
- In a pressure cooker, add beans, water and bay leaf. Then cover and lower the heat for 15 minutes after it starts to sizzle. Let the pressure release and uncover.
- In another pan, heat the oil and brown the chopped onion. Then add the minced garlic and minced pepper.
- Transfer the beans with the broth and bring to a boil; Wait for the already seasoned beans to warm and hit the blender;
- Adjust the salt and let it boil for another 3 minutes;
- For crispy kale, wash the kale, remove the thickest stalk and cut into very thin strips. Fry in hot oil for 1 minute.
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