1 1/2 cups of water or vegetable broth
1 cup of rolled oats
3 tablespoons of olive oil
3/4 cup of finely chopped onion
1/2 cup of finely chopped scallion
1 clove of garlic, pressed
2/3 cup of chopped fresh parsley
1 tablespoon of chopped fresh thyme
1 1/2 cups of cooked beans (use leftovers)
1 cup of grated Minas cheese
2 eggs, beaten
butter or margarine
chopped fresh parsley
1 1/2 cups of water or vegetable broth
1 cup of rolled oats
3 tablespoons of olive oil
3/4 cup of finely chopped onion
1/2 cup of finely chopped scallion
1 clove of garlic, pressed
2/3 cup of chopped fresh parsley
1 tablespoon of chopped fresh thyme
1 1/2 cups of cooked beans (use leftovers)
1 cup of grated Minas cheese
2 eggs, beaten
butter or margarine
chopped fresh parsley
Preheat the oven to moderate temperature (180°C)
Grease and dust with flour a 22 x 12 cm English muffin tin
In a pot, bring the water or broth to a boil and add the oats
Stir well and remove from heat
In a frying pan, heat the olive oil and add the onion, garlic, parsley, thyme, and scallion
Stir and cook over medium heat for 5 minutes
Add the thyme and season with salt and pepper to taste if desired
Mix in the beans, cheese, and oats
Add the eggs and stir well
Place in the muffin tin and press down
Top with small pieces of butter or margarine
Bake for 1 hour
Remove from oven
Let cool for 15 minutes
Unmold and garnish with parsley
Serves 6 people
If desired, serve with tomato sauce
Accompany with a legume stew.
