1/2 kg of black beans
1 handful of green beans
3 soup spoons of oil
1 chopped onion
3 soup spoons of chopped scallions
1 soup spoon of chopped dill (endive)
1 soup spoon of chopped parsley
3 chopped tomatoes without skin and seeds
Salt and black pepper to taste
1/2 kg of black beans
1 handful of green beans
3 soup spoons of oil
1 chopped onion
3 soup spoons of chopped scallions
1 soup spoon of chopped dill (endive)
1 soup spoon of chopped parsley
3 chopped tomatoes without skin and seeds
Salt and black pepper to taste
Soak the black beans for 4 hours
Drain and put them in a pot
Cover with cold water and cook over low heat until tender, but still firm
Drain and reserve the broth
Blanch the green beans and leave them in a colander for 5 minutes
Heat the oil and sauté the onion
Add the scallions, dill, and parsley
Mix in the black beans, tomatoes, and green beans
Season with salt and black pepper, and add a little of the hot broth
Cook for another 20 minutes and serve immediately
