Lentils with Rice Moutzentra

Ingredients
3 fl. lentils cleaned and washed
1 ½ cup of brown rice for pilaf
1-2 onions dry
olive oil for frying

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Method

Boil the lentils for about 20 minutes, change the water, and add 3 cups of hot water.
Add the rice, salt (about a teaspoon) and stir and let cook for about 10 minutes, cook the ingredients and soak the water.
Put a few drops of lemon (to keep the rice white) and close the towel with a towel.
Then fry in a pan with a cover of the onions with olive oil on low heat for 20 minutes to sweeten.
Once this is done, add the onions to the lentils, mix and serve.

Bean soup with tomatoes

Ingredients
250 g beans moderate
200 g tomatoes peeled
120 ml. Extra virgin olive oil
1 onion
2 carrots
½ pcs. celery
salt fine
black pepper grated

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Method

Clean the beans, rinse and soak them for 6 hours. Strain them, rinse them again and boil them in water for about 1 hour. Empty water that is boiled, rinse, cool and boil for 45 '.
Clean and wash the vegetables. Cut the carrot into slices, onion sliced ​​and chop celery. Add the vegetables to the saucepan and simmer for 30 '.
Add the tomato, season and season with olive oil.
Optionally we can serve with sardines or with raw onion, olives, feta cheese and nuts

black-eyed pea with cabbage

Ingredients
250 g lauri (black beans)
1 bunch of sprouts (about 3 cups scraped)
1 onion, finely chopped
1 onion, fresh, chopped
1 clove of garlic, finely chopped
1/4 fl. olive oil
2 to 3 tablespoons of parsley, finely chopped
1 tsp dill, finely chopped
1/3 fl. lemon juice
salt
freshly ground black pepper
4 fl. water

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Method

Boil the blackcurrants in plenty of water for 15 minutes and drain them.
Wash and coarse the cabbages.
Heat the olive oil and sauté onions and garlic to soften. Add the sprouts, mix them and then put the blackcurrants.
Pour the lemon, salt, pepper and water to cover them and simmer until the beans soften.
If you want you can drop a minimum of oil from above.

Giant bean oven with feta cheese

Ingredients
1 large dry onion, in thin washers
1/2 kg of medium white beans, drizzled and drained
1 t of sweet sugar
1 clove of celery cut into pieces
1 carrot cut into slices
1 bunch of parsley (only the leaves), finely chopped
2 to 3 sprigs of fresh oregano (leaves only) or -1/2 cubed dry
1 fl. olive oil
juice from 1 lemon

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Method

We throw the first water, once our beans are boiled.
Heat 2-3 tablespoons of olive oil in a large pot with lid and sauté the onion for 2-3 minutes until it withers.
Add the beans, sugar, celery and carrot. Mix and add hot water to cover them.
Cover the pot with the lid and let the beans simmer for 1 hour until they are tender. (If the beans are not too boiling, we will continue to boil for a while, adding a little hot water).
Boil the fire, season with salt and pepper and pour the food with the rest of the olive oil. As soon as it starts to spoon and does not have a lot of juice, pour the lemon juice, sprinkle with plenty of parsley and oregano and serve.

Bean stew with oregano

Ingredients
1 large dry onion, in thin washers
1/2 kg of medium white beans, drizzled and drained
1 t of sweet sugar
1 clove of celery cut into pieces
1 carrot cut into slices
1 bunch of parsley (only the leaves), finely chopped
2 to 3 sprigs of fresh oregano (leaves only) or -1/2 cubed dry
1 fl. olive oil
juice from 1 lemon

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Method

We throw the first water, once our beans are boiled.
Heat 2-3 tablespoons of olive oil in a large pot with lid and sauté the onion for 2-3 minutes until it withers.
Add the beans, sugar, celery and carrot. Mix and add hot water to cover them.
Cover the pot with the lid and let the beans simmer for 1 hour until they are tender. (If the beans are not too boiling, we will continue to boil for a while, adding a little hot water).
Boil the fire, season with salt and pepper and pour the food with the rest of the olive oil. As soon as it starts to spoon and does not have a lot of juice, pour the lemon juice, sprinkle with plenty of parsley and oregano and serve.

white bean soup

Lentils with spinach