Lemon pinto beans
Ingredients
- 300 grams pinto beans
- 1 white onion
- 1 small carrot
- 3 spring onions
- fennel
- 1 clove of garlic
- 5 leaves of spearmint
- 1⁄4 bunch of dill (not the stems)
- 30 grams tahini
- 30 grams mild mustard
- 1⁄4 from the juice of a fresh lemon
- salt (preferably)
- pepper (preferably)
- hot water
Instructions
- Finely chop the vegetables.
- Heat a pot or a frying pan very well, add hot water, enough to cover the bottom of the utensil and add the white onion, the spring onions, the garlic, season with salt and steam them in high heat, for two minutes.
- Then add the carrot and steam for another two minutes and add the fennel, while mixing well.
- Add the pinto bins, mix well, add roughly 500 grams of hot water let it boil. Then cover lid and lower the heat from medium to low. Simmer for twenty minutes.
- When food is almost ready, add the mustard, tahini, lemon juice and 5 tablespoons of the liquor from the food in a bowl and mix well.
- Turn off the heat and add the cream you made, into the food and shake or mix slightly the utensil, in order for the sauce to thicken.
- Cut the dill and the spearmint, add them in the food, mix slightly and adjust to your tasting with salt and pepper.
- In order for the food to cool down, cover lid for 5 minutes.
- Serve in a deep plate with zest of lemon and freshly grated pepper.
lemon, pinto beans