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Broad bean "Extra precoce a grano Bianco" (1000,0 g)
Prof Pack
Broad bean "Extra precoce a grano Bianco" (fava).
A very early variety that gives a guaranteed yield even in cool summers.
The pods are long with six large beans of white-green colour with a sweet taste.
1,0 g = 1-1,5 seeds.
A very early variety that gives a guaranteed yield even in cool summers.
The pods are long with six large beans of white-green colour with a sweet taste.
1,0 g = 1-1,5 seeds.
* Bean dishes:
Boiled beans in tomato sauce with cream.
Chop the beans, or better yet, break them into pieces, boil until tender in salted water, and drain in a colander.
Prepare a sauce with cream, heat the beans in it, without bringing to a boil.
For 400 g of green beans: for the sauce - 1.5 cups of milk, 1.5 teaspoons of flour, 0.5 cups of cream, 0.25 cups of tomato puree, 1 tbsp. spoon of butter, salt.
Burgundy beans.
Break the peeled bean pods into 2 or 3 parts and simmer until tender in a small amount of water.
Add red wine and carrots, boiled separately and cut into slices. Season with salt, pepper, simmer everything together.
Add greens. Fry diced bacon and onion rings in a frying pan.
Place the beans and carrots on a plate, top with bacon and onions. This dish can be complemented with meat or steak.
For 750 g of green beans: 250 g of carrots, 2 onions, 1 glass of red wine, 125 g of bacon, 2-3 tbsp. spoons of finely chopped greens, salt, pepper.
Stewed beans.
Boil the beans until tender. Fry the pieces of chicken fillet, add chopped onion and garlic, fry for another 5 minutes.
Add chopped tomatoes, wine, tomato paste, boil for 5 minutes. Add honey, vinegar, beans, salt, pepper. Simmer for 30 minutes.
Before serving, sprinkle with chopped herbs.
Beans – 150 g, chicken fillet – 500 g, tomatoes – 400 g, wine – 1.5 cups, tomato paste – 3 tbsp. spoons, honey - 1 tbsp. spoon, the rest is to taste.
