Back home. Controne beans soup, black cabbage, chili pepper and good oil.
The return, a Sunday tasting like home and my comfort food.
Ingredients:
1 bunch of black cabbage
250g Controne beans
1 onion
1 stalk of celery
1 carrot
Vegetable broth or water
Extra virgin olive oil
Salt
Fresh chili pepper
– Soak the dried beans overnight (or anyway for 10-12 hours).
– Rinse them in cold water the morning after.
– Brown celery, carrot, onion and a small piece of fresh chili pepper in a little oil. Add the legumes to brown.
– Add abundant vegetable broth or hot water.
– Cook for about half an hour.
– Clean and wash the black cabbage. Blanch the leaves in boiling water and add them to the beans.
– Cook for another hour until the legumes are done (not too soft) and also the black cabbage is cooked.
– Adjust salt and chili pepper to taste.
– Serve the soup of Controne beans and black cabbage with a little good raw oil.
