Pumpkin Beans abruzzese
Instructions
The previous evening soak the beans; nectar the pumpkin and cut the flesh into thin slices, blanch for 15 minutes in boiling salted water and drain over night.
The next day boil the beans cooked salandoli.
Take the pumpkin pulp and fold well.
FRY garlic and oil, add the pumpkin flesh and Rosemary.
After a few minutes add the beans and season with salt, stir and cook for 15 minutes and serve with Chili to taste.
Ingredients and dosing for 4 persons
- 1 5000 g winter squash
- 400 g of beans tondini
- 3 cloves of garlic
- 1 sprig of rosemary
- 10 cl of olive oil
- Salt
- Hot pepper