A bean recipe for every taste:
“Delicious Legumes” Cook the beans in lightly salted water until tender, at least 1 hour.
Sauté the shallot in olive oil in a large saucepan. A little later, add the garlic. Before browning, add white wine, fish stock and the cleaned and washed mussels. Cover and cook at high temperature for five minutes. Then add the diced tomatoes and soft beans to the saucepan and mix in the cornstarch.
Sprinkle the finely chopped parsley and the plucked basil over everything and season with salt and pepper. Serve with baguette bread.
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