Miguel Carretero, Executive Chef of Santerra Restaurant, shows us how to make a characteristic dish in the autumn season with GOYA beans and mushrooms diversity.

Red beans with autumn mushrooms

26/November/2018

Difficulty

Spicy

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Ingredients

  • 200 gr BOLA ROJA BEANS GOYA
  • 1.2 l chicken soup
  • 20 gr pepper and onion sauce
  • 40 gr black trumpets
  • 40 gr níscalos
  • 40 gr chantarelas
  • 40 gr elbow of mount

Instructions

  1. We put the beans to soak overnight. The next day, we cooked the beans along with the chicken broth, the sofrito and the ñora meat from cold and with very low heat. When they have passed around 4 hours and the beans are buttery, we are adding the mushrooms. We put to salt.
Red beans with autumn mushrooms
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