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Salud, Belleza y más

General

Setas con judías


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Ingredientes (8 personas):

-800 gramos de setas (rebozuelos, niscalos, etc…).

-1 ramita de romero.

-200 gramos de judías blancas secas o alubias.

-1 cebolla.

-1 diente de ajo.

-2 tomates maduros.

-1 guindilla seca.

-Aceite de oliva.

-Sal.

Preparación:

Dejar las judías en remojo la víspera y, al día siguiente, cocerlas en agua hirviendo durante 1 hora y 30 minutos, o hasta que estén tiernas. Retirarlas del fuego, salar el agua y dejar entibiar sin escurrirlas.

Limpiar las setas, reservar aparte un puñadito de las más bonitas, y trocear las más grandes. Sofreír la cebolla y el ajo picados en una cacerola con aceite, añadir una cucharadita de romero picado, la guindilla y las setas, y saltear a fuego fuerte 5 minutos.

Salar, incorporar los tomates cortados en daditos y las judías escurridas, y continuar la cocción 10 minutos, añadiendo un poquito de agua si fuera necesario. Rectificar de sal, condimentar con una pizca de pimienta y trasladar a una fuente.

En una sartén, saltear las setas reservadas con 3 cucharadas de aceite y un poquito de romero picado. Salarlas y colocarlas en la fuente con el resto de las setas y las judías. Servir caliente, como entrante o como guarnición del conejo.

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