Bean puree with yogurt recipe

 

  1. Peel the carrot and cut it in two pieces. Peel the onions and cut them in quarters.
  2. Grind the fennel seeds in a mortar.
  3. Pour 450 ml of water in a pressure cooker and add the prepared vegetables. Season and boil. Then add the beans, stir and close the pot. Pressurize it at high heat and, as soon as the valve begins to ring, reduce the heat and cook for 12 minutes.
  4. Allow all the steam to escape and open the pot. Make sure the beans are cooked, place in the blender and add the cooking water, the carrot, onion, lemon juice, fennel, yogurt, oil, salt and pepper. Blend it all until a thick puree is achieved.
  5. Place the puree on a crystal dish, cover it with a transparent film and leave it in the refrigerator until serving.
  6. Meanwhile, cook the eggs during 7 minutes in boiling water; cool them under running water and peel afterwards. Cut the eggs in sections and place them on the bean puree.
  7. Decorate it with the minced parsley and serve it with a tomato salad and crunchy bread.
-  1 tbsp of fennel seed
-  1 tbsp of minced parsley
-  1 carrot
-  1 onion
-  500 g of frozen beans
-  Juice of 1 lemon
-  2 eggs
-  3 tbsp of natural yogurt
-  3 tbsp of extra virgin olive oil

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