1 kg of white bean
1/3 cup of olive oil
2 chopped onions
5 cloves of garlic, minced
1 tablespoon of sweet herb seeds
3 kg of ripe tomato, peeled and seeded (use the liquid)
1 tablespoon of Calabrian pepper
1/3 cup of grated Parmesan cheese
1/2 cup of dry white wine
1 tenderloin of 4 kg, without thick skin
Salt to taste
1 kg of white bean
1/3 cup of olive oil
2 chopped onions
5 cloves of garlic, minced
1 tablespoon of sweet herb seeds
3 kg of ripe tomato, peeled and seeded (use the liquid)
1 tablespoon of Calabrian pepper
1/3 cup of grated Parmesan cheese
1/2 cup of dry white wine
1 tenderloin of 4 kg, without thick skin
Salt to taste
The night before, soak the white bean in plenty of water
The next day, place it in a pressure cooker with 4 liters of water
Cook for 15 minutes at low heat (starting from when the pressure builds up)
Drain and reserve
In a large pan with olive oil, sauté the onion and garlic until they caramelize
Add the sweet herb, tomato, pepper, Parmesan cheese, wine, and tenderloin
Cook with the lid on at high heat until it boils
Lower the heat and cook for another hour
Remove the tenderloin from the pan and cut it into slices
Combine the cooked white bean with the sauce, check the seasoning, and serve hot with the tenderloin
(Approximately 550 calories per serving)
