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Buckwheat with peas, red beans and saffron cream

ingredients

servings

4

Buckwheat

250 grams

Peas

125 grams

Kidney beans

125 grams

Shallots

1 unit

Salt

to taste

Extra virgin olive oil

30 grams

Potatoes

2 unit

Saffron

to taste

Chili powder

to taste

single courses from Italy

Buckwheat with peas, red beans and saffron cream

Buckwheat with peas, red beans and saffron cream

vegan high in potassium high in magnesium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Buckwheat with peas, red beans and saffron cream

A dish rich in nutrients: buckwheat, energetic and rich in fiber, peas and beans that provide protein, minerals and fibers. It must be said, however, that the spicy note provided by saffron and chili cream could make this recipe also ideal for a romantic dinner

Buckwheat with peas, red beans and saffron cream step 1

step 1

Boil the potatoes in plenty of water and as soon as they are soft, peel them and shake them with saffron, hot pepper and salt. You will have to reach a creamy and fairly fluid consistency. In case you need it, add a little water.

Buckwheat with peas, red beans and saffron cream step 2

step 2

Drain the beans and pass them under the jet of running water to remove excess salt. In a non-stick pan fry the shallots cut into strips, then add the boiled peas and the drained beans and cook for about 5 minutes.

Buckwheat with peas, red beans and saffron cream step 3

step 3

Boil buckwheat in plenty of salted water for about 15 minutes, drain and season with legumes and saffron cream. Serve hot or warm buckwheat with a drizzle of oil. Enjoy your meal!

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