original text:
“Proportion for 6 persons: 800 gr. Green beans, one dl. Oil, 20 gr. Flour, ½ carrot, ¼ pastry, one onion, 3 dl water, 250 gr. Red or 25 gr. Bullion, .
First sprinkle the bean, then make a Spanish sauce with oil, flour and sliced sliced slices, quench with water, let boil well adding tomatoes or broth after the season, then squeeze over the bean and turn off salt, greenery and finally add the olives, which were also desiccated. It can be garnished with 3-4 legs of carrots that have been boiled in the sauce. Give the cold preparation to the table. It’s served as a second. ”
Source: Modern kitchen, Maria General Dobrescu, east. 1934
800 g green beans
100 ml of oil
20 g flour
1/2 carrots
1/4 pack pasta
1 piece of onion
25 g broth
a little salt
some parsley yarns
some dill
200 g olives
Defrost the beans (if not the fresh bean season), rinse and boil in hot water
Separately prepare the Spanish sauce: In hot incense, mix the flour lightly, add the finely chopped vegetables (carrot, pasta, onion), quench with water, let it boil well then add broth and a little salt.
Separate the carrot felines from the sauce to use them for decoration
Mix the sauce with a mixer and add the olives (drained if necessary)
Drain the bean water after boiling and put it in a bowl / plate / plateau
Pour the olive sauce over the beans
Sprinkle the chopped green
Decorate with the pickled carrots and serve
For this green bean recipe I used calamata olive and tomato juice made in the house (a few tablespoons) A very tasty, very aromatic fasting dish, being very much praised by all the guests I had at the table My recommendation: 5 stars out of 5.
