1. Soak the red dry beans for 12 hours.
2. Cook the lentils for about 12 minutes in simmering water to mash them. Cook the beans in simmering water for about 1 hour.
3. Chop the shallots and cloves of garlic, cook in olive oil until lightly caramelized.
4. Mix the lentils and the beans together. Add the garlic-shallot mixture, the sundried tomatoes and the tomato concentrate. Add spices, herbs and other seasonnings according to your taste. Add a little bit of olive oil and balsamic vinegar.
Place in a glass jar and keep it for about 5 ays in the fridge.
It can also be served as an appetizer or as a starter in individual containers.
Recette proposée par Sabarot
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