• 2 cans of mussels in pickled sauce • 1 jar of cooked pinto beans • Tomato sauce • Spicy red pepper pulp • Baby broad beans • Cider • 1 clove garlic • Olive oil • Fresh dill • Salt


In a pan, sauté 65 g of baby broad beans and a finely chopped clove of garlic with 3 tablespoons of olive oil. Then add a glass of tomato sauce, 2 tablespoons of the red pepper pulp and a dash of cider (about 100 ml). Wash the beans from the jar, drain and add them to the pan with the other ingredients, along with the contents of the cans of mussels in pickled sauce (including all the sauce). Add a pinch of salt. Keep the stew on a low heat for about 4 minutes and sprinkle with finely chopped dill to finish.
This site is registered on as a development site.