You’re so excited that white beans are rich in potassium, phosphorus, zinc and iron, as well as being a natural fat blocker, right? TOP food colleagues! I’m trying to consume more here at home and decided to make this recipe on my own intuition. Very simple:
Ingredients for 4 servings:
- 200g of white beans
- 1 slice of paio (or pepperoni)
- 1 chopped seedless tomato
- 1/2 chopped onion
- Green and black olives (chopped) – I used about 5 of each
- Green scent, vinegar, olive oil, black pepper and salt
Leave the beans to soak for 30 minutes. Cook in a pressure cooker with 2 bay leaves and enough water to cover and coat with 2 fingers. After gaining pressure, let it cook for half an hour (the beans must be firm). Drain and rinse with cold water to stop the cooking.
Make a “vinaigrette” with the tomato, onion, olives, green chilli and season according to your taste (I used vinegar, olive oil, black pepper and salt). Chopped pepper also goes well, but I didn’t have it at home at the time.
Bring the diced paio to the fire. You don’t need to use any fat because it will release its own and you can remove the excess with a paper towel.
Mix the vinaigrette, paio and beans. With a little pepper sauce it’s a show (husband’s suggestion)!
* For those who don’t eat meat, you can do it without the sausage, which is also good.
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