Beans with tomato and fennel and smoked tempeh
Ingredients
Instructions
- 100 g Semi-dry beans (coconut (berlingots, tarbais, mojette…)
- 2 fennel bulbs
- 2 beautiful tomatoes
- 1 sausage of tempeh
- A few sprigs of parsley
- 1 bay leaf
- Olive oil
For the pickle:
- 3 tbsp water
- 2 tbsp soy sauce (tamari)
- 1 pinch Nutmeg (or mace powder)
- 1 C. icing sugar
- Prepare the marinade by mixing all the ingredients in a bowl.
- Cut tempeh into rounds or cubes and coat with marinade. Chill for 1 hour, then toast the tempeh in a lightly oiled skillet.
- Shell the beans, rinse them. Start cooking in 1 liter of cold unsalted water with the bay leaf and parsley. You can add the top leaves of the diced fennel bulbs if you find them too fibrous to eat raw. Count 20 minutes of cooking time for fresh beans (1 hour for dried beans). Let them cool after cooking.
- Cut the tomatoes into pieces. Finely chop the fennel.
- Mix tomatoes and beans. Add salt and pepper.
- Serve with grilled tempeh, raw fennel and sprinkle with parsley.
Beans with tomato and fennel and smoked tempeh
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