Glazed carrots (1)

For 4 people: 600 g of carrots-150 g of black beans already boiled-1 lemon-1 vegetable stock cube broth-2 tablespoons sugar-1 tablespoon chopped parsley-25 g margarine-salt and pepper

Scrape the carrots, wash and cut into rounds. Wash the lemon, dry and grate zest. Then, squeeze.
In a casserole, put carrots, add grated zest and lemon juice, the nut, sugar and margarine.
Season with salt and pepper and cover with cold water.
Place the lid and bring to a boil.
Simmer over gentle flame until carrots are soft and the liquid is almost completely evaporated.
When carrots are cooked, remove the lid, add the beans and shake the pan to dip the whole thing in the syrup that may have formed.
Serve on a platter and sprinkle with the chopped parsley.