Receta Summer fresh pinto beans

• 1-2 carrots (about 50 g)
• 50 g celeriac (without greens), peeled
• 50 g root parsley, (without leaves), peeled
• 50 g pepper (red horn), cut into chunks
• 4 tbs parsley leaves, chopped
• 1 tbs olive oil
• ½ onion, chopped
• 2 cloves garlic, chopped
• 700 g fresh pinto beans, shelled and washed
• 1 sprig fresh lovage
• 1 celeriac stem with leaves
• 1 l water
• 1 tsp salt
• 1 tbs wine vinegar
• 2 tbs sour cream
• ¼ tsp black pepper
• 1 tbs fresh thyme leaves

Direcciones

1.

Make a mirepoix (soffritto or Holy trinity) from carrots, celery and parsley root, red horn pepper and chopped parsley leaves: cut the root vegetables into smaller pieces and coarsely chop in a blender. Add horn pepper chunks and parsley leaves and pulse once or twice.

2.

Briefly sauté onion and garlic in olive oil over medium-high heat, add mirepoix, stir and simmer briefly.

3.

Add fresh pinto beans, lovage and celery, water and salt; cover and cook on low heat for about 30 minutes or until the beans are soft.

4.

Gradually add wine vinegar and sour cream, stirring constantly.

5.

Sprinkle with fresh thyme leaves, add black pepper and serve with a slice of black or corn bread, warm or at room temperature.