- 1 cup dry white beans
- 6 small potatoes
- 2 medium onions
- 4-5 tablespoons poppy
- 1 teaspoon sugar
- Salt and black pepper
- parsley leaves
- unrefined sunflower oil
Number of servings
The complexity of cooking
Step by step recipe for cooking
Go through Beans, rinse, cover with cold water and leave for 8 hours.
The swollen beans in a colander fold, wash, put in a saucepan and fill with cold, fresh water. Cook until soft 1.5-2 hours (not salt!), Then drain the water.
Mak pour boiling water, leave for 1 hour. Then fold in a sieve, shake off excess water and mash the poppies in a mortar.
Peel the potatoes, cut into small pieces. Pour the boiling water, bring to a boil, add salt and simmer until tender. Broth sleyte.Kartofel clean, cut into small pieces. Pour the boiling water, bring to a boil, add salt and simmer until tender. Broth drain.
Onion peel and finely chop. Chop the parsley leaves.
In warm potatoes, add the beans, poppy seeds, onion,parsley, sugar, salt and pepper. Together, rub well until smooth. Fill with oil to taste and let stand in a cool place for approximately 1 hour.