- 1 litre water ( more if need it)
- 4 cups beans (250 grams)
- 1 carrot
- ½ italian green pepper
- 1 small Onion
- 2 cloves of garlic
- truffle, to taste according to quality
- 1 tomato
- bay Leaf
- 1 teaspoon paprika (sweet or spicy)
- Truffle oil (or olive)
- Algae Kombu (optional)
- Salt and pepper
- 2 cups 200 grams
- 1/2 chopped onion very very fine
- Olive oil
- Tablespoon unrefined flour
- (For gluten free corn, buckwheat…)
- 2 tablespoons brandy
- A little bit of broth from the beans
- Soak the beans the night before with the seaweed Kombu. (It will soften the beans, making them easier to digest. The Kombu will add vitamins and minerals)
- The next day add the water, the bay leaf, a whole garlic, one peeled carrot, an onion in two halves, green pepper, tomato, a pinch of paprika and a bit of oil
- Cover the pot and cook over heat for 1 hour or until beans are soft.
- A trick to make the beans more tender is to “scare” them. This means when it starts to boil, pour a little bit of cold water to break the cooking. This can be done a couple of times.
- Sauté finely chopped onion and boletus with truffle oil (use truffle oil if you want a more intense flavour if not olive oil)
- Add flour
- Pour some broth from the stew and the brandy, add a pinch of salt and stir for 1 mint
- Remove the vegetables from the bean pot and add the mushrooms.
- Slice the truffle and boil all together for 5 min.
- Add a few drops of truffle oil when serving.