700g white beans
4 tablespoons olive oil
1 small onion finely chopped
5 cloves garlic finely chopped
5 sprigs fresh rosemary
1 red pepper finely chopped
1 tablespoon chopped parsley
1 tablespoon chopped chives
5 small onions whole
600g ripe pumpkin cut into cubes
300g carrots cut into sticks
300g sweet potatoes cut into thick slices
200g green beans cut in half
400g mushrooms cut into cubes
Salt to taste
700g white beans
4 tablespoons olive oil
1 small onion finely chopped
5 cloves garlic finely chopped
5 sprigs fresh rosemary
1 red pepper finely chopped
1 tablespoon chopped parsley
1 tablespoon chopped chives
5 small onions whole
600g ripe pumpkin cut into cubes
300g carrots cut into sticks
300g sweet potatoes cut into thick slices
200g green beans cut in half
400g mushrooms cut into cubes
Salt to taste
The night before, choose the white beans and soak them in water
On the day, by morning, 3 hours before serving, at least, drain this water and place the beans in a pot with 2 liters of water and bring it to high heat
When the beans are cooked and the broth starts to thicken, add the carrots
After 10 minutes, add the sweet potatoes, pumpkin, mushrooms, and whole onions
Cook for another 5 minutes and then add the green beans
In a separate pan, warm the olive oil and sauté the garlic until golden
Then add the onion, red pepper, and rosemary, simmering until golden
Add half a liter of the bean broth to the refogado and let it simmer for another 5 minutes
Add the parsley and return this refogado to the beans
Let it simmer at low heat possible
When serving, taste the salt and add as needed.
