1/2 kg of dried beef, desalinated
500 g of white beans
1 chopped onion
2 tablespoons of olive oil
2 eggs
3 tablespoons of all-purpose flour
2 tablespoons of tomato sauce
1/2 cup (chopped) of mushrooms
Salt and chopped parsley to taste
Spinach Sauce:
1 tablespoon of butter
1 tablespoon of wheat flour
1 cup (requeijão) of milk
1/2 cup (chopped) of blanched spinach leaves
Salt and black pepper to taste
1/2 kg of dried beef, desalinated
500 g of white beans
1 chopped onion
2 tablespoons of olive oil
2 eggs
3 tablespoons of all-purpose flour
2 tablespoons of tomato sauce
1/2 cup (chopped) of mushrooms
Salt and chopped parsley to taste
Spinach Sauce:
1 tablespoon of butter
1 tablespoon of wheat flour
1 cup (requeijão) of milk
1/2 cup (chopped) of blanched spinach leaves
Salt and black pepper to taste
Soak the white beans in cold water overnight
Cut the dried beef into cubes and cook in a pressure cooker with half the onion and olive oil
Drain and transfer to a processor
Add 1 egg and all-purpose flour
Process well and reserve
Cook the white beans in salted water until tender
Combine tomato sauce, mushrooms, remaining onion, and parsley
Cook with the lid removed until all liquid evaporates and forms a thick mixture
Season with salt and black pepper
In a greased baking dish, spread the beef
Place the bean mixture on top and smooth with the back of a spoon
Bake in a medium preheated oven for about 20 minutes or until starting to dislodge from the pan
Spinach Sauce: Melt butter, add flour dissolved in milk, and cook over low heat until thickened
Add blanched spinach leaves and season with salt and black pepper
Blend well and strain through a fine-mesh sieve
Serve with the casserole cut into slices.
