Bohnen à La Terence Hill

160g Borlotti Bohnen
130g Weisse Bohnen
1 rote Zwiebel
6EL Olivenöl
500ml Wasser
250ml Passata di Pomodoro
2 EL Tomatenpüree
3 scharfe Peperoncini
1TL schwarzer Pfeffer
Grobes Meersalz

Dampfkochtopf
Schüssel
Abtropfsieb
Küchenwaage
Messbecher
Schneidebrett
Messer
Esslöffel
Teelöffel

1. Bohnen für 8 Stunden oder über Nacht im Wasser einweichen
2. Wasser abschütten und Bohnen kurz mit frischem Wasser spülen
3. Zwiebel zerkleinern und mit 4EL Olivenöl im Dampfkochtopf auf mittlerer Stufe kurz dünsten
4. Bohnen und Wasser hinzufügen und im Dampfkochtopf auf niedriger Stufe 30 Minuten kochen lassen
5. Dampf ablassen, Passata di Pomodoro, Tomatenpüree, Pfeffer, grobes Meersalz und Peperoncini zerkleinert hinzufügen und auf mittlerer Stufe zugedeckt für 10 Minuten köcheln lassen
6. Zum Schluss 2EL Olivenöl hinzufügen

4 Portionen

aktiv: 50 min / passiv: 8 Stunden

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Borlotti Bohnen

Weisse Bohnen

Rote Zwiebel

Passata di Pomodoro

Olivenöl

Tomatenpüree

Schwarzer Pfeffer

Scharfe Peperoncini

Grobes Meersalz

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Bohnen à La Terence Hill

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