Sweet potato and fennel puree with sautéed pinto beans in beer. This is a very tasty, easy and quick recipe, because we don't want to spend too much time in the kitchen. Nourishing, comforting and rich in protein, fiber and vitamin C - the perfect boost to your imune system.
prep time
cook time
total time
Ingredients
Serves: 4 people
For the puree
- 100 g of white potatoes
- 300 g sweet potatoes
- 75 g of red onion
- 50 g of celery
- 75 g of extra virgin olive oil
- Salt to taste
- Garlic powder to taste
- 150 g of vegetable drink (I used soy)
- 50 g vegetable margarine
- Nutmeg to taste
For the bean saute:
- 350 g of fresh of pinto beans (or other available)
- 200 g of red onion
- 100 g of leek
- 300 g of spinach
- 150 g of green pepper
- 100 g of beer
- Sweet pepper to taste
- Garlic powder to taste
- Salt to taste
- 100 g of extra virgin olive oil
- Radish sprouts (optional)
Instructions
Make the puree:
- Preheat the oven to 190º C.
- Peel the potatoes and cut them into slices, about a finger thick, and place them on a tray with chopped celery, sliced onion, olive oil, salt and garlic powder to taste.
- Mix everything and put it in the oven until the potatoes have a golden color.
- When they are ready, they are removed and reserved.
- In a pan, add the milk and margarine and let it warm slightly, then add the oven mixture, wrap and puree.
- Add the grated or powdered nutmeg, season the spices and reserve.
Sauté the beans :
- Place the dried beans in a bowl with water for a couple hours.
- Cook the beans in until soft, ideally using a pressure cooker:
- Once cooked, remove, drain and reserve.
- Water the bottom of a frying pan with olive oil and then add the sliced onion, leek sliced thinly and the pepper cut into thin strips.
- When the onion is golden, add the sweet pepper, salt and garlic powder, wrap and add the beans.
- Let everything cook for about 10 minutes over low heat, and stir occasionally from time to time.
- After 10 minutes, pour the beer and cook until the alcohol evaporates and the liquid reduces.
- Serve everything with radish sprouts (optional)