Green asparagus with lentils and poached egg -
Baked pinto beans Italian style
Ingredients (for 4 people)
3 dl Cream
2 tbs Brown sugar
2 tbs Capers
10 gr Garlic
5 gr Basil
800 gr Pinto beans
150 gr Sundried tomato ΒΌ
1 pc Ciabatta

Preparation method

  1. Mix the cream with the sugar, capers , garlic and basil and season well with sea salt and crushed black pepper              
  2. Add the tomatoes and pinto beans to the mixture and bake for 20’ in a preheated oven @ 200°C
  3. Pull the ciabatta in little chunks an marinate in garlic oil , bake until crispy (200°c)
  4. Serve as a stew an put ciabatta on top


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