Baked beans alla veneta
Instructions
Keep on bailing out the beans for 12 hours.
Prepare a sauce with olive oil, onion, carrot, celery, parsley.
Dip the beans and stretch with enough water to cover them thoroughly, then cook them over low heat and covered pot until they are cooked and have absorbed the liquid.
Add a spoonful of salsa peverada sauce with elongated faraona, cover and let flavour.
These beans should be prepared when you have cooked the roast Guinea fowl in Pante, since it must be served with the sauce of Guinea fowl and sauce Pante.
Ingredients and dosing for 4 persons
- 300 g of dried beans
- Olive oil
- 1 onion
- 1 carrot
- 1 costa of celery
- 1 handful of parsley
- A few tablespoons of peverada sauce
- Poultry gravy