This pickle must be consumed shortly, it doesn’t final greater than two days. I like to recommend leaving the beans within the pickle for just a few hours in order that they tackle taste and eradicating them from the fridge for some time earlier than consuming them in order that they’re at room temperature.
Elements:
200 g of dried lima beans or kidney beans, soaked for 8 hours, or two cans of strained and drained beans.
Two cloves of garlic
A teaspoon of floor chili or chili
A small onion
A medium bell pepper
Olive oil
Pepper, salt and oregano
Preparation:
If utilizing soaked dried beans, boil them for an hour or till tender, with salt and bay leaves.
If utilizing canned beans, pressure them and wash them underneath operating water for 2 minutes. Let dry effectively within the colander.
Chop the garlic and reduce the onion and bell pepper into small cubes.
Combine the garlic, onion, bell pepper, loads of olive oil, salt, pepper, floor chili and oregano.
Cowl the beans on this combination and depart lined within the fridge.
Devour inside 48 hours.
