Bean stew with mash
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ingredients
SPARK
2 cups dry beans potatoes 2 cups sour cream vinegar dill salt
FASHERS
500 g minced meat 3 pk rolls older 1 pk egg 1 pk onion 4 cloves garlic salt ground black pepper parsley 5 pk hard-boiled egg
step
Saturated stuffed fashirka side dish.
1.
For the stuffed beans, soak the beans the day before. The next day, drain the beans, pour clean water and bring to a boil. When the beans are semi-soft add two medium, cleaned potatoes cut into smaller cubes, season with salt. The potatoes will boil and thicken the beans, so there is no need to thicken with flour. When the beans are almost done, add more potatoes and cook just enough to cook the potatoes but not boil them.
2.
Add sour cream. Put the sour cream in a bowl and gradually add the hot bean broth, whisking constantly so that the hot broth and cream combine and exchange temperatures. Then slowly pour it all into the stockpot and let it come to a boil, stirring occasionally. Finally, season with vinegar or lemon and chopped fresh dill.
3.
Place the minced meat (brisket + pork belly) in a bowl, add the rolls soaked in water, finely chopped onion, crushed garlic, egg, lots of green parsley, salt, pepper and stir.
4.
From the prepared mass form fashirs and wrap one whole hard-boiled egg in each, but you can also put half an egg. The patties are then not so big.
5.
Wrap them in a trivet and fry them, or put them on a baking sheet, foil or baking paper, drizzle with oil and bake in the oven at 180°C for about 50-60 minutes, watch them and turn them halfway through baking so that they are toasted on both sides.
6.
Serve warm, but also delicious cold, especially in the summer heat
