Preparation
[vc_row type=”simple” section_id=”” height=”” parallax_ratio=”0.2″ image_mobile=”” image=”” kenburns_images=”” video_src=”” video_type=”mp4″ with_container=”true” centered=”false” container_id=”” scroll=”no” fluid_section=”no” class=”” ct_u_color=”ct-u-colorWhite” ct_u_padding=”” ct_u_margin=”” ct_u_border=”” full_width=”” gap=”0″ full_height=”yes” columns_placement=”middle” equal_height=”yes” content_placement=”” video_bg=”” video_bg_url=”https://www.youtube.com/watch?v=lMJXxhRFO1k” video_bg_parallax=”” parallax=”” parallax_image=”” parallax_speed_video=”1.5″ parallax_speed_bg=”1.5″ css_animation=”” el_id=”” disable_element=”yes” el_class=”” css=”” animation_speed=”” animation=””][vc_column width=”2/3″][img src=”4554″ alt=”Large Kidney Beans ” align=”left”][/vc_column][vc_column width=”1/3″ video_bg=”” video_bg_url=”https://www.youtube.com/watch?v=lMJXxhRFO1k” video_bg_parallax=”” parallax=”” parallax_image=”” parallax_speed_video=”1.5″ parallax_speed_bg=”1.5″ css_animation=”” el_id=”” el_class=”” css=”.vc_custom_1504685777178{background-image: url(https://www.legumiitaliani.it/wp/wp-content/uploads/2016/02/bgcarta.jpg?id=2794) !important;}” offset=”” full_width=”” align=”” animation_speed=”” animation=””][section_header level=”4″ header=”Ingredients for 2 servings:”][vc_column_text css=”.vc_custom_1550751528639{background-image: url(https://www.legumiitaliani.it/wp/wp-content/uploads/2016/02/bgcarta.jpg?id=2794) !important;}”]
- 230 g Large Kidney Beans
- 1 bay leaf
- 1 garlic clove
- 1 pinch of salt (just for cooking the beans)
- 1 big Red onion of Tropea
- 1 stalk of celery
- extra virgin olive oil
- 1 pinch of salt
- 1 pinch of pepper
For caramelised onions:
- 1 big Red onion of Tropea
- 1.5 tablespoons sugar
- 1 pinch of salt
- 1 teaspoon extra virgin olive oil
- 2 tablespoons red vinegar
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Place the Large Kidney Beans in a large stock pot, cover with fresh, cold water and soak for at least 10 hours. Drain, rinse and put them in a pot with cold water, garlic clove, bay leaf and cook for about 1 hour. Drain and dress with oil, chopped celery, fresh onion rings, season with salt and fresh grounded pepper.
Add a tablespoon of caramelised onions and mix with the tasty salad.
Caramelised onions:
Chop finely the onion and put it in a small saucepan, add extra virgin olive oil, a pinch of salt, a tablespoon of sugar and the vinegar. Let it cook over very low heat for about 30 minutes until it is completely cooked and translucent, adding some water if necessary. Once it is cooked, add the sugar left and, stirring, let it caramelise over higher heat.[/vc_column_text][vc_empty_space height=”25px”][vc_media_grid grid_id=”vc_gid:1550751068238-9a80df50-e044-1″ include=”4555,4553,4554″][/vc_column_inner][/vc_row_inner][vc_empty_space height=”25px”][section_header level=”3″ header=”Food Blogger”][info_box image=”4552″]
Marina loves cooking, eating, enjoying food, new flavors and unusual combinations.
“I like to experiment with new things and not just in the kitchen, I would like to have 10 years less and I would always have my hands in the dough!”
See the recipe on the blog www.merincucina.ifood.it
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