Roast beans with ham and mushroom sauce

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4 2
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 250 g dried white beans
  • 1 Onion
  • 1–2 Garlic cloves
  • 1⁄2 Federation Parsley
  • 1 Egg
  • 2 TABLESPOONS Breadcrumbs
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 500 g small mushrooms
  • 1 collar Spring onions
  • 3-4 Tbsp Oil
  • 100 g diced lean ham
  • 2 coated tbsp. flour
  • 2 TABLESPOONS Schmand

Directions

  1. 1

    Cover the beans and soak them in approx. 1 l of cold water overnight. The next day, drain, bring to the boil with about 1 l of fresh water, cover and simmer over a low heat for about 1 hour. Drain and let it cool down a bit.

  2. 2

    Peel and finely dice the onion and garlic. Wash the parsley and dab dry. Put something to garnish aside, chop the rest. Puree the beans and 2-3 tablespoons of water. Knead with onion, garlic, egg, breadcrumbs and parsley.

  3. 3

    Season to taste with salt and pepper, let it rest for a while.

  4. 4

    Clean the mushrooms, possibly wash and halve them. Clean, wash and cut spring onions into fine rings.

  5. 5

    Form approx. 12 roasts from the bean mixture with moistened hands. Heat 2-3 tablespoons of oil in a coated frying pan. Fry the roasts for 3-4 minutes on each side.

  6. 6

    In the meantime, fry the ham cubes in 1 tablespoon of hot oil and remove. Fry the mushrooms in the hot frying fat. Steam spring onions briefly. Add ham and season. Briefly sauté flour in it and stir in 1⁄2 l water.

  7. 7

    Bring to the boil, simmer for about 5 minutes. Refine sauce with sour cream and season to taste. Arrange everything, garnish with parsley.

Nutrition Facts

KCAL
420 kcal
CARBS
36 g
FATS
18 g
PROTEINS
26 g