500g of white beans
3 cups of water
1 can of anchovies (50g)
1/4 cup of olive oil
2 red bell peppers, seeded and chopped
2 green bell peppers, seeded and chopped
2 tablespoons of lemon juice
2 tablespoons of chopped parsley
To taste: black pepper and salt
for garnish: lettuce leaves and black olives
500g of white beans
3 cups of water
1 can of anchovies (50g)
1/4 cup of olive oil
2 red bell peppers, seeded and chopped
2 green bell peppers, seeded and chopped
2 tablespoons of lemon juice
2 tablespoons of chopped parsley
To taste: black pepper and salt
for garnish: lettuce leaves and black olives
Let the beans soak for one day to another
Place the beans in a pressure cooker with 3 cups of water
Close the lid and bring to a boil
When the valve starts moving, cook for 5 minutes
Turn off the heat and let it cool for 5 minutes
Finish cooling under cold running water
Remove the beans and reserve
For the dressing, prepare a bowl
Mash the anchovies well
Add olive oil, bell peppers, lemon juice, parsley, and black pepper
Mix well
Taste and adjust with salt if desired
When the beans are cool, combine them with the dressing and mix well
Serve in a deep dish, garnished with lettuce leaves and black olives
To remove the pepper skins, burn them over an open flame until black
Let them cool and scrape off the skin with a knife
Serve 8 people.
