2 1/2 cups of frozen green beans (prepared according to package instructions, until tender), or the same quantity of fresh or canned green beans, drained
2 1/2 cups of milk
3 tablespoons of butter or margarine
1 small finely chopped onion
4 tablespoons of all-purpose flour
1/2 teaspoon baking powder
salt to taste
6 eggs
2 1/2 cups of frozen green beans (prepared according to package instructions, until tender), or the same quantity of fresh or canned green beans, drained
2 1/2 cups of milk
3 tablespoons of butter or margarine
1 small finely chopped onion
4 tablespoons of all-purpose flour
1/2 teaspoon baking powder
salt to taste
6 eggs
Grease 36 mini muffin tin cups, each holding 3 tablespoons of volume, and reserve
Mash the green beans with 1 cup of milk in a blender
Strain through a fine-mesh sieve
In a skillet, cook the onion in butter or margarine until tender, stirring occasionally
Add flour and mix well
Cook for 1 minute, stirring frequently
Gradually add remaining 1 1/2 cups of milk, stirring constantly until mixture comes to a boil and thickens slightly
Remove from heat
Add baking powder, salt, and mashed green beans, mixing well
Add eggs and mix with a wire whisk or fork until everything is well combined
Pour into prepared mini muffin tin cups
Place in a skillet or baking dish and add water to reach halfway up the cups
Bring to a boil and simmer for 35 minutes, covered, or until inserting a knife into the center comes out clean
Remove from water and let rest for 5 minutes before unmolding
Use a spatula to loosen and unmold onto paper-lined plates arranged around a platter with prosciutto (or serve on a platter)
Yield 36 timbales.
