Ingredients 1 p.
• 2 cans of mussels in pickled sauce
• 1 jar of boiled pinto beans
• Tomato sauce
• Capsicum annuum pulp
• Tender beans
• 1 garlic clove
• Olive oil
• Fresh dil
In a saucepan, sauté 65 g of tender beans and one finely chopped garlic clove with three tablespoon of olive oil.
Then, add a cup of tomato sauce, 2 tablespoons of capsicum annuum pulp and a dash of cider (about 100 ml).
Wash the pinto beans of the jar, drain them and put them into the saucepan with all the ingredients and with the canned mussels in pickled sauce (including the juice). Add a pinch of salt. Keep the stew on a slow heat for 4 minutes and sprinkle with finely chopped fresh dil.