Ingredients: rosemary; pepolino; kidney beans; black-eyed beans; cavolo nero; half of vegetable stock cube; rice; Laudemio; salt; pepper; 4 tomatoes, skinned.
Boil the kidney beans and mash them into a paste; mix in the tomatoes and the vegetable stock cube, as well as the rosemary, garlic and pepolino which you have previously fried tightly together. At this point add the rice, the black-eyed beans (which need of course to have been boiled) and the cavolo nero, chopped fine. Bring the mixture to the boil, adding a little stock tram time to time. Before serving, mix in some laudemio and the salt and pepper.
Boil the kidney beans and mash them into a paste; mix in the tomatoes and the vegetable stock cube, as well as the rosemary, garlic and pepolino which you have previously fried tightly together. At this point add the rice, the black-eyed beans (which need of course to have been boiled) and the cavolo nero, chopped fine. Bring the mixture to the boil, adding a little stock tram time to time. Before serving, mix in some laudemio and the salt and pepper.