Black beans with cauliflower and golden garlic
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Black beans dried 300 g
- Leek trimmed 150 g
- Carrot peeled 120 g
- Onion peeled 160 g
- Potato peeled 200 g
- Cauliflower trimmed florets 500 g
- Garlic 4 peeled cloves 12 g
- Extra virgin olive oil 15 g stew; 25 g garlic topping 40 g
- Water 1500 g soaking; 1500 g beans; 1000 g cauliflower, drained 4000 g
- Parsley chopped 4 g
- Salt 2 g beans; 1 g cauliflower 3 g
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Method
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Cover the black beans with 1500 g water and soak for 12 hours. Drain, discard the soaking water and rinse.
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Put the beans in a saucepan with 1500 g fresh water, the roughly cut leek, carrot and onion, 15 g oil and 2 g salt. Boil vigorously for 30 minutes, then simmer for 60–90 minutes until almost tender. Add hot water if needed to keep them covered.
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Remove the vegetables, blend with a little broth and return the purée to the pan. Add the potato in 2 cm cubes and cook for another 15–20 minutes until both potato and beans are tender.
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Cook the cauliflower in a separate saucepan with the remaining 1000 g water and reserved gram of salt for 8–10 minutes, until tender but holding its shape. Drain well.
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Heat the remaining 25 g oil in a small frying pan and gently fry the sliced garlic for 1–2 minutes. Remove from the heat as soon as it starts to colour and stir in the parsley. Serve the beans with cauliflower on top, dividing the garlic and all its oil between four plates.
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