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Fagioli all'uccelletto

  • Fagioli all'uccelletto (Kleine Vogelbohnen)

    Portionen: 4 Personen
    Kochzeit: 130 Minuten
    Kalorien: 500 pro Portion
    Schwierigkeitsgrad 1 (von 3)

    300 g frische Cannellini-Bohnen
    1/2 Glas natives Olivenöl extra 
    200 g Tomaten in der Dose
    4 Schweinswürstchen
    1 Stängel Salbei
    2 Knoblauchzehen
    Salz nach Geschmack
    Gemahlener Pfeffer nach Geschmack

    1. Zuerst die Bohnen kochen, was besondere Aufmerksamkeit erfordert: die Bohnen in einen Topf, wenn möglich aus Terracotta, geben und  vier Finger hoch Wasser bedecken.
    2. Langsam zum Kochen bringen und dann bei reduzierter Hitze kochen lassen, bis sie gar, aber noch fest sind.
    3. Wenn die Bohnen fertig sind, den Knoblauch und die Salbei in einer Pfanne in etwas Öl sautieren.
    4. Nach 2-3 Minuten die Tomaten aus der Dose zugeben und kochen, bis die Sauce ziemlich dick ist.
    5. Die zuvor gekochten Bohnen und die geschälten Würstchen  zugeben und mindestens 15 Minuten kochen lassen.
    6. Mit Salz und Pfeffer würzen und dann noch heiß servieren.

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