Super fast – as my current post. Delcious as well as healthy. With cripsy ham and fresh, ripe tomato. With white beans which make this meal lovely comfort food. Scented with tumeric, just a pinch of chili leaves and soft butter added just before serving. Heaven. Do I need to remind about posssibilities of buckwheat?
Portion for… at least 2 🙂
• 100 g of roasted buckwheat
• 100 g of dried white beans (I used dried and soaked them for a night. It’ll be about 250g of canned beans)
• Leek – use ad much as you like
• 1 big & ripe tomato
• 10 slices of smoked ham / smoked bacon is nice as well
• 4-5 cloves of garlic
• 2-3 tablespoons of fresh thyme
• 2-3 tablespoons of sunflower oil
• Pinch of chili leaves
• 1 teaspoon of tumeric
• Sea salt, fleshly ground pepper
Soak dried beans over the night and cook until soft or use canned ones. After that cook buckwheat: use exactly 1:2 proportion (buckwheat:water). Season with salt a little bit. Use always boiling water to cook roasted buckwheat. After 12-14 mins, turn it off and leave for a while. Water should be absorbed entirely. Slice leek into thick pieces – season with a pinch of salt. Slice ham/bacon into long strings. Chop garlic and put in the hot pan with sunflower oil. Fry for about 1-2 mins then add ham. If you want ham crispy – remove it from the pan and then put leek on leftover oil. To make it softer, use a little amount of water when frying. Water will evaporate within minutes. Add cooked beans and chopped thyme. If you need, use more sunflower oil and fry for about 4-5 minutes. Stir time to time. Add chili leaves, tumeric and cooked buckwheat. At the very end put fried ham and chunks of tomato. Season with salt and pepper. It’s delicious when you combine everything with unsalted butter (1 heaped tablespoon)- added just before serving. Put some extra thyme on the top for lovely scent and taste. Enjoy!