Beans with parsley and onions
Instructions
Cook the beans in boiling salted water and leave on the fire for 15 minutes.
Meanwhile, Peel and chop the onion and parsley.
Then in 1 saucepan with oil and vinegar cook onion and parsley, chopped, for 10 minutes.
Remove from heat, add the capers and pour the sauce over the drained beans.
Adjust with salt and leave to cool a little before serving.
Ingredients and dosing for 6 persons
- 600 g of frozen beans
- 1 onion
- 3 tablespoons of wine vinegar
- 1/2 cup of olive oil
- 16 g of capers
- Parsley
- Salt