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Stewed beans


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300 g of beans, boiled
1 stick of celery
1 carrot
1 Golden onion
Savoy cabbage
extravirgin olive oil


Sauté the finely chopped onion in a saucepan.
Add the carrots cut into diagonal slices and celery.
Join two handfuls of thinly sliced cabbage and savory.
Add the beans and a little glass of water or vegetable stock and simmer 10 minutes.
Drizzle with oil.

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(Thanks to Valentina B.)

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