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Bean and soy stew


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For 4-6 people:
150 g soy stew
400 g of pinto beans, boiled
1 sprig of rosemary
2 cloves garlic
2 tablespoons extra virgin olive oil
200 ml white wine
4 tablespoons tomato paste


After 10 minutes in the water bath kept to make them soften, brown the diced soy in a little oil with the chopped garlic.
Wet with white wine, raise the heat and evaporate.
Add the rosemary and mix to taste. Add the beans and salted.
Reduce the heat, add the tomato puree and cook 15-20 minutes.
Let stand a few minutes before serving.

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(Thanks to Valentina)

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lo spezzatino di tofu lo si puo cucinare con i funghi

- gabriele -

"Quando canta l'assiolo si pianta il fagiolo"... personalmente penso che si potrebbe dire che "Quando canta l'assiolo si cucina soia col fagiolo" :-)
Grazie per la ricetta: è ottima.

- Barbara -

Pur essendo vegana da tanto, trovo che lo spezzatino di soia sia troppo gommoso, si usava 30 anni fa quando non esistevano alternative! Si può sostituire con cubetti di seitan o tofu (x gli intolleranti) messi ad aromatizzare nel vino rosso la sera prima

- Marina -

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