1/4 cup of olive oil
2 cloves of garlic, minced
10 scallions, cut into thin rings (use the green part)
3 stalks of celery leaves, chopped coarsely
1/2 pound cooked beans in 2 liters of water for 35 minutes under pressure
to taste
1/4 cup of olive oil
2 cloves of garlic, minced
10 scallions, cut into thin rings (use the green part)
3 stalks of celery leaves, chopped coarsely
1/2 pound cooked beans in 2 liters of water for 35 minutes under pressure
to taste
Heat the olive oil in a pan
Add the garlic and sauté until golden brown
Add the scallions and celery leaves, and cook for 2 minutes
Add the cooked beans and broth, and season with salt to taste
Let everything simmer together for 10 minutes
Serve very hot
For 6 to 8 people.
