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Grains & Floury


  1. Soak the beans for 30 minutes.
  2. Cook in a pressure cooker with 2 bay leaves and enough water to cover them and pass 2 fingers.
  3. After it pressurizes, let it cook for half an hour (the beans should be firm). Drain and rinse with cold water to stop the cooking process. Set aside.
  4. Make a "vinaigrette" with tomato, onion, bell pepper, olives, parsley, and season to taste.
  5. Sauté the diced calabrese sausage until golden brown in its own fat; if preferred, remove excess oil with paper towels.
  6. Mix the sausage, vinaigrette, and beans, and serve.

Passo a passo

  • 200g of Terrinha white beans; 
  • 1 calabrese sausage link (can be substituted with shredded chicken or tuna); 
  • For the vinaigrette: 1 seedless tomato, diced; 
  • 1/2 onion, diced; 
  • 5 green olives and 5 black olives; 
  • parsley, vinegar, olive oil; 
  • 1 bell pepper; 
  • Black pepper and salt.


4 Servings

60 Minutes

White Bean Salad

INGREDIENTES: Feijão branco.


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