Borlotti beans Cannellini beans Black beans Giant sweet olives Cherry tomatoes Carrot Stick of celery Various herbs to taste Olive oil to taste Salt to taste Pepper to taste
150 g 150 g 100 g 100 g 8 1 1 Enough Enough Enough Enough
Soak the legumes overnight. The next morning cook them in abundant water and after cooking; prepare a sauté with celery, carrot and onion. Cook the beans for about 20 minutes to allow everything to absorb the favour. Place on a serving dish and garnish with chives and giant green olives.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......