BEANS'S CREAM WITH ONION AND ROSEMARY

DIFFICULTY Easy
TIME PREPARATION 5 min
TIME COOK 2 hours
EQUIPMENT STIK IMMERSION MIXER, CUTTING BOARD, KNIFE
CATEGORY Vegetarian

INGREDIENTS for 5 persons
200 gr Kg of dry beans (mix with Borlotti, Cannellini) (1/2 libbers)
1 Sweet onion (if you have a purple onion)
Fresh rosemary (if you have a plant is better!)
Fresh Lardo
Extravegin oil
DIRECTIONS
Soaking beans allows the dried beans to absorb water, which begins to dissolve the starches that cause intestinal discomfort. While beans are soaking they are also double to tripling in their size. (You can cook beans without soaking, but it takes longer, and some people think the beans taste better when soaked.)
Soak most beans in three times their volume of cold water for six hours before cooking
Dried beans are often soaked too long. Most recipes say overnight. The best way is to put them in cold water; bring them gently to a boil and then with saucepan off the heat, allow them to remain in the water for 1 to 2 hours only
Bring the beans to a boil, and then lower the heat and simmer for 60 to 90 minutes, or until the beans are tender.
Cut the onion, add the beans and mix with stik mixer
Cut slightly the lard and fresh rosemary untill you obtained a cream
Add the extravergin oil and put in top of beans and onion

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