Roast beans with mushroom and ham sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Cover the beans and soak them in 1.5 litres of water at room temperature for about 36 hours. Then pour into a sieve and drain well. Peel onion and dice very finely. Peel garlic and chop very finely. Finely puree the beans in 4 portions in a high mixing bowl

2. 2

   Wash parsley, shake dry and chop finely, except for a few leaves for garnishing. Knead beans, onion, garlic, eggs, breadcrumbs, 1 1/2 teaspoon salt and parsley, except for 1 tablespoon for garnishing. Let rest for about 20 minutes

3. 3

   In the meantime clean, clean and halve the mushrooms. Clean and wash spring onions and cut into fine rings. Heat 2-3 tablespoons of oil in a frying pan, add ham and fry while turning, remove. Sauté the mushrooms in the frying fat while turning, add the spring onions, except for 1 tbsp. and fry briefly. Add ham, up to 1/2 tablespoon

4. 4

   Season with salt and pepper, dust with flour, sauté briefly and deglaze with stock. Bring to the boil while stirring, simmer for about 5 minutes. Stir in créme légère and season again with salt and pepper. Keep warm

5. 5

   In the meantime form approx. 12 meatballs from the bean mixture. Heat 2-3 tablespoons of oil in a large frying pan and fry the meatballs on each side over a low to medium heat for 3-4 minutes

6. 6

   Arrange mushroom-ham sauce and meatballs on plates, garnish with parsley leaves and sprinkle with parsley, diced ham and spring onions. Add the rest of the sauce

7. 7

   waiting time approx. 36 hours

Nutrition Facts

KCAL
540 kcal

CARBS
48 g

FATS
22 g

PROTEINS
34 g