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Al Garam Masala Bean
ingredients
servings
4
Borlotti beans
200 oz
Celery
2 stems
Carrots
3 unit
Fennel
1/2 unit
American sweet potatoes
2 unit
Escarole
1/2 unit
Turmeric
1 teaspoon
Garam masala
1 and 1/2 teaspoons
Natural sea salt
to taste
Extra virgin olive oil
to taste
second courses from Italy
Al Garam Masala Bean
Al Garam Masala Bean
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
a recipe without gluten, protein, spice: to try
preparation
step 1
Cook the beans, after soaking, adding two cloves and one or two bay leaves. In the pressure cooker it will take 20 minutes from the initial whistle. If you want to use the beans already cooked in a jar you will need 500 g. Rinse them well before using them
step 2
Prepare the vegetables you prefer, I recommend it in season. In this case I chose celery, carrots, fennel, batata and scaròla. Cut them into small pieces, I chose the stick shape.
step 3
In order not to use cooking oil (I cook like this) heat a little water with turmeric
step 4
Add the vegetables, salt to taste and cook for 10 minutes adding a little broth from the beans (or water) if they dry too much.
step 5
After the 10 minutes, add the beans previously cooked, let them cook for another 10 minutes.
step 6
Finally combined our super spice, the Garam Masala (I put 1 abundant coffee spoon). What I purchased I mix: cardamom, ginger, cloves, coriander, cumin, black pepper, fennel seeds, bay leaves, oregano, nutmeg, cinnamon.
step 7
Stir, turn off the heat and season with extra virgin olive oil. Bean ready!
step 8
I add the Garam Masala at the end of cooking because I read that by doing this this specific spice maintains its aroma intact.
