Giant beans roasted with vegetables

Giant beans roasted with vegetables

This recipe for giant broad beans with vegetables It has been in the drawer of recipes pending publication time. A simple recipe that is especially enjoyed in autumn or winter, but it does not have to be exclusive to that time of year. In a spring like the one we have in the north, they don't hurt.

These beans with vegetables and tomato sauce they are finished in the oven. A convenient way to prepare them that allows us to dedicate that time to other domestic activities, including relaxing, having a snack or reading a good book. Doesn't seem like a bad plan, right?

Giant beans roasted with vegetables
These giant beans roasted with vegetables are very nutritious, ideal to tone the body on the coolest and rainiest days.

Author
Kitchen: Traditional
Rations: 4

Preparation time: 
Cooking time: 
Total time: 

Ingredients
  • 1½ cups of broad beans
  • 1 large carrot
  • 1 small onion
  • 1 stalk of celery
  • 2 tablespoons olive oil
  • 1 teaspoon sweet (or sweet and spicy) paprika
  • 250 ml. tomato sauce
  • ½ teaspoon salt
  • Water
  • Fresh dill

Preparation
  1. The night before, we left beans to soak. When it's time to cook them, rinse and drain.
  2. We place the beans in a pot and cover with water, up to 3 fingers above. We bring to a boil and we cook over low heat until tender but not mushy, about 20-35 min. We drain and reserve.
  3. We preheat the oven to 180º and chop the vegetables.
  4. We fry the vegetables in a clay pot with a few tablespoons of oil until tender.
  5. Then, we add the beans and the paprika and mix.
  6. Then we incorporate the tomato sauce and enough water so that the beans are almost covered. Mix and season.
  7. We cover the casserole with aluminum foil and we take to the oven for 30-40 min. We remove the aluminum foil and cook for 10 more minutes, making sure they do not dry out.
  8. We serve hot.

Nutritional information per serving
Calories: 410

 


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