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Part 3: Now the recipe is round: corn omelettes with prickly pears and pointed peperoni vegetables with black beans and veal.
Black beans with veal and Onions
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Serves: 4
Prep Time:
Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Ingredients
- 300g Veal in small pieces
- Pomegranate Sauce (see recipe Cactusfigs and Pepperoni) a
- 100g Black Beans from the tin
- Season with Salt and Pepper
- 3 Onions
- 5 Spoons of Flour
- Chilli and Salt
- Butter
- Little bit Milk and Water (max 0.5dl)
Instructions
- Cut the veal into small pieces and pour into the hot juice of the prickly pear and pomegranate sauce (see recipe Cactusfigs and Pepperoni) and simmer for about 10 minutes.
- Add Black beans and remove from heat and season with salt and pepper.
- Cut the onions into rings and turn them in flour seasoned with chilli and salt and fry in butter in a pan. It is important that a lot of flour remains on the onions. This is the preliminary stage to the Bechamel sauce. The whole is extinguished with the liquid of the meat and the meat is added. Stretch with a little water or milk.