Baked burnt beans with yogurt, beetroot, pesto sauce (Italy)

 


  • 1 clove of garlic
  • 1 beet (boiled and blended)
  • 5-6 tablespoons of olive oil
  • 1.1 lbs of beans
  • Salt
  • Black pepper
  • 400 g strained yogurt
  • 3-4 tablespoons of pesto sauce

Cut all the beans in half after removing the edges. After washing and drying, add salt, pepper and olive oil and mix. Put greaseproof paper on the baking tray and place all the beans on the tray. Bake in a preheated 392 degree oven for about 15-20 minutes. Make it a little burnt and crunchy. Depending on your oven, you can extend the time by another 5 minutes. Add strained yoghurt, olive oil, salt and beetroot passed through a blender into a separate bowl and mix with a whisk. Grate 1 clove of fresh garlic and continue mixing. While pouring the mixture in a round shape onto the serving plate, place it in circles. After the beans from the oven have cooled, put them on the beetroot yoghurt mixture. Serve with a little olive oil and pesto sauce on top.

ENJOY YOUR MEAL

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