Info
Χρόνος ετοιμασίας15’
Χρόνος μαγειρέματος40’
ΕυκολίαEasy
300 gr. butter beans soaked overnight, cooked for 20-30 minutes in the pot. If you do not have a pot, boil it in plenty of water until it softens
30 gr. olive oil
1 onion, finely chopped
2 large tomatoes, mashed in a blender
100 gr. water
1 cube of vegetables
1 tablespoons tomato puree
2 teaspoons paprika
½ teaspoon chili powder
2 teaspoons cumin
1 teaspoon oregano
Salt Pepper
2 fresh, roasted corns, cut into thick slices
1. Drain the soaked butter beans, wash and drain well. Put the butter beans in the pot with water and cook at pressure for 20-30΄ until cooked. We drain.
2. In the bucket of a large saucepan pour the oil to heat, fry the onion for 1-2 minutes. Add the cooked butter beans, the tomatoes, the water, the broth, the pulp, the paprika, the cumin, the oregano, the salt, the pepper and the corn. Stir and let the mixture simmer vigorously for 1-2 minutes. Lower the heat and simmer over medium heat for 10 minutes.
3. Serve with fresh bread, salad or even rice.
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