Roast beans with ham and mushroom sauce

Name: Roast beans with ham and mushroom sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g dried white beans; 1 Onion; 1–2 Garlic cloves; 1⁄2 Federation Parsley; 1 Egg; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g small mushrooms; 1 collar Spring onions; 3-4 Tbsp Oil; 100 g diced lean ham; 2 coated tbsp. flour; 2 TABLESPOONS Schmand

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g dried white beans
1 Onion
1–2 Garlic cloves
1⁄2 Federation Parsley
1 Egg
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g small mushrooms
1 collar Spring onions
3-4 Tbsp Oil
100 g diced lean ham
2 coated tbsp. flour
2 TABLESPOONS Schmand

Directions

1
Cover the beans and soak them in approx. 1 l of cold water overnight. The next day, drain, bring to the boil with about 1 l of fresh water, cover and simmer over a low heat for about 1 hour. Drain and let it cool down a bit.
2
Peel and finely dice the onion and garlic. Wash the parsley and dab dry. Put something to garnish aside, chop the rest. Puree the beans and 2-3 tablespoons of water. Knead with onion, garlic, egg, breadcrumbs and parsley.
3
Season to taste with salt and pepper, let it rest for a while.
4
Clean the mushrooms, possibly wash and halve them. Clean, wash and cut spring onions into fine rings.
5
Form approx. 12 roasts from the bean mixture with moistened hands. Heat 2-3 tablespoons of oil in a coated frying pan. Fry the roasts for 3-4 minutes on each side.
6
In the meantime, fry the ham cubes in 1 tablespoon of hot oil and remove. Fry the mushrooms in the hot frying fat. Steam spring onions briefly. Add ham and season. Briefly sauté flour in it and stir in 1⁄2 l water.
7
Bring to the boil, simmer for about 5 minutes. Refine sauce with sour cream and season to taste. Arrange everything, garnish with parsley.