Spices: salt, pepper, coriander, cumin, chili for some taste
Herbs: rosemary, thyme, half a bunch of fresh parsley
Vegetables – dice soup vegetables, celery stalks and onion, add herbs as desired and fry in olive oil. Then add the diced entrecote, fry again and pour red wine. Add the white beans, tomatoes and pour the broth. Cook until the beans and meat are tender. Season with salt and pepper.
Soligrano wishes you a tasty meal!
Author of the recipe: Chef Kolumna Park.
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