Red beans with autumn mushrooms
Spanish recipes
Legumbres
Launch
Medium
60'
Miguel Carretero, Executive Chef of the Santerra Restaurant, shows us how to prepare a characteristic dish in the autumn season with GOYA beans and a variety of mushrooms.
Ingredients
- 200 grams of GOYA Bola Roja Beans
- 1.2 litros chicken soup
- 20 grams pepper and onion sauce
- 40 grams black trumpets
- 40 grams níscalos
- 40 grams chantarelas
- 40 grams elbow of mount
Preparation
- 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.
