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(For 6 People)
150 g black beans
4 teaspoons of olive oil
4 teaspoons of apple cider vinegar
1 teaspoon grainy mustard
60 gr Butter.
3 leeks, chopped
3 large red peppers, chopped, seeds removed
Cook black beans in a pot, covered with water, for about 20 minutes. Mix olive oil with apple cider vinegar and mustard and season with a pinch of salt and black pepper.
Drain the beans and pour over the mixture while they are still hot. Heat 30 g İçim Butter in a deep pan.
Cook the leeks over medium heat for about 10 minutes. When they reach a soft consistency, remove them from the heat without letting them take on color. Season with a pinch of salt and black pepper.
Heat the remaining butter in a saucepan and sauté the chopped red peppers. After cooking for 3-4 minutes, remove from heat.
Cook the black beans, leeks and red peppers in the pot for another 8 minutes, then remove them from the heat.
Serve garnished with optional bay leaves or parsley.