Ingredients
-
0.5
-
0.5
-
0.5
-
1
-
-
1
-
2
-
1
-
1
-
1
-
6
-
2
-
0.5
Steps
1
Done
|
Add the parsley in a small bowl along with the chilies. Pour a small drizzle of vegetable oil and season with salt and pepper. Mix. |
2
Done
|
Heat a saucepan over medium heat and add a bit of oil in it. Add the red onion, bay leaves, celery, and bell pepper. |
3
Done
|
Stir and pour the boiled water. |
4
Done
|
Add the canned red beans and bring everything to a boil. |
5
Done
|
Cook for 10 minutes and blend everything until smooth and creamy. |
6
Done
|
Add the eggs and cook for 6-8 more minutes. |
7
Done
|
Serve the dish with some shredded parmesan on top, and the parsley and chili mixture. |
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