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- Soak the beans for 30 minutes.
- Cook them in a pressure cooker with 2 bay leaves and enough water to cover and rise about 2 fingers above.
- Once it reaches pressure, let it cook for half an hour (the beans should be firm).
- Drain and rinse with cold water to stop cooking. Set aside.
- Make a 'vinaigrette' with the tomato, onion, bell pepper, olives, parsley, and season to taste.
- Cook the diced calabrese sausage in cubes until golden brown in its own fat; if you prefer, remove excess oil with paper towels.
- Mix the sausage, vinaigrette, and beans, then serve.
Step by step
- 200g of Da Terrinha white beans;
- 1 link of calabrese sausage (can be replaced with shredded chicken or tuna);
- For the vinaigrette: 1 seedless tomato, chopped;
- 1/2 onion, chopped;
- 5 green olives and 5 black olives; parsley, vinegar, and olive oil;
- 1 bell pepper;
- black pepper and salt.
Ingredients
04 Servings
60 Minutes
White bean salad
Ingredient: White beans.
GLUTEN-FREE.
Storage: Keep in a dry, cool place, protected from sunlight and moisture, away from cleaning products or strong odors. If not using the entire content, keep the package tightly closed.
White beans 500g
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