Beans cooked with carrots and celery
Beans Made with Carrots and Celery – A Healthy and Delicious Indulgence
If you're looking for a simple recipe with a unique flavor, you've come to the right place! Beans made with carrots and celery are a hearty, nutrient-packed dish that can be served as a main course or a side. This traditional recipe is not only easy to make but also full of flavor, perfect for a family meal or with friends. Here’s how you can prepare it step by step.
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 4-6
Ingredients
For the beans:
- 300 g white beans (preferably borlotti or cannellini)
- 3 medium carrots
- 1/4 celery
- 4-5 cloves of garlic
- 5 tablespoons sunflower oil
- Salt and pepper, to taste
- Water (for boiling)
For garnish:
- 3 small onions
- 2 tablespoons tomato paste
- 2 tablespoons sunflower oil
- 1 tablespoon olive oil
- 5-6 tablespoons vegetable broth (from the beans' cooking water)
- 1/2 teaspoon thyme
- Salt and pepper, to taste
A Brief History
Beans are a staple ingredient in many culinary cultures, appreciated for both their taste and nutritional benefits. They are an excellent source of plant-based protein, fiber, and vitamins, making them ideal for vegetarian or vegan meals. When prepared with fresh vegetables, beans become a healthy delight, full of flavor.
Step-by-Step Instructions
1. Preparing the beans
Start by selecting the beans. Check for impurities or damaged beans. Place the beans in a large bowl with water and let them soak for 6-7 hours or ideally overnight. This process not only reduces cooking time but also aids in digestibility.
2. Boiling the beans
After soaking, drain the water and rinse the beans well. Place the beans in a large pot with cold water. Boil the beans over medium heat, changing the water twice to reduce bitterness. In the third water, add the sliced carrots and diced celery. Add salt and let it boil until the vegetables are very well cooked, about 30-40 minutes.
3. Preparing the bean puree
Once the vegetables are ready, remove them from the pot and keep the vegetable broth. Using a blender, blend the cooked vegetables, gradually adding a few tablespoons of the reserved broth until you achieve a creamy mixture. Add the crushed garlic and sunflower oil, mixing well. Season with salt and pepper to taste. Let the mixture cool.
4. Preparing the garnish
Chop the onions finely. In a frying pan, heat 2 tablespoons of sunflower oil. Add the chopped onion and sauté for 1-2 minutes. Add the tomato paste and a few tablespoons of vegetable broth to prevent sticking. Let it simmer on low heat for 5 minutes, then season with salt, pepper, and thyme. Once the onion has cooled, add the olive oil for a nice shine.
5. Serving
Place the bean puree on a platter and decorate with the sautéed onion mixture. Serve alongside toasted bread slices, which you can drizzle with a splash of olive oil for extra flavor. This recipe pairs perfectly with a fresh salad or pickles for a pleasant contrast.
Practical Tips
- Variations: You can add spices like sweet paprika or cumin for a more intense flavor. You can also replace the carrots with zucchini or bell peppers for a fresh twist.
- Storage: The bean dish keeps well in the refrigerator for 3-4 days. You can reheat it on the stove or in the oven at low temperature.
- Nutritional Benefits: Beans are rich in protein, fiber, and essential minerals, making them an excellent choice for a balanced diet.
Frequently Asked Questions
1. Can I use canned beans?
Yes, you can use canned beans, but make sure to rinse them well to remove excess sodium.
2. Is this recipe suitable for vegans?
Absolutely! All ingredients are plant-based, making it ideal for a vegan diet.
3. What drinks pair well with this dish?
Fresh lemonade or a dry white wine pairs excellently with the beans. Additionally, a craft beer can perfectly complement the flavors.
Personal Note
This bean recipe with carrots and celery reminds me of Sunday family meals, where each ingredient was chosen with care and love. I hope it brings you as much joy and that you enjoy it with your loved ones. Bon appétit!
Ingredients: 300 g white beans; 3 carrots; 1/4 celery; 5 tbsp sunflower oil; 4-5 tbsp vegetable soup; 4 cloves of garlic; salt, pepper. Decor: 3 small onions; 2 tbsp tomato paste; 2 tbsp sunflower oil; 1 tbsp olive oil; 5-6 tbsp vegetable soup; 1/2 tsp thyme; salt, pepper.
