Preparation

Cook the beans until they are done.

Fry half of the garlic and onion and salt in the oil and season the beans.

When cold, drain the broth.

In a saucepan place the other half of the onion and garlic in the oil and let it sweat a little, add the zucchini, and the pepper and let it brown.

Add the mushrooms and beans without the stock and salt to taste.

Finish with chives, buckwheat and chopped pine nuts.

Serve with chickpea hamburger, cabbage and rice.

Ingredients

  • 250 g of carioca beans
  • Pinion chopped to taste (already cooked)
  • 30 g of chopped green pepper
  • 30 g of chopped red pepper
  • 50 g of chopped zucchini
  • 60 g of chopped paris mushroom
  • 80 g of pounded garlic
  • 200 g finely chopped onion
  • 60 g of chopped green smell
  • 30 g of buckwheat
  • 100 ml of olive oil
  • Salt and pepper to taste