Buckwheat with Beans Side Dish

1. 1 Buckwheat groatspack 800 g ≈ $5.00 55 g
2. 2 Canned red beanspack 400 g ≈ $1.10 105 g
3. 3 Onions≈ $1.60 per kg 50 g
4. 4 Carrots≈ $1.50 per kg 20 g
5. 5 Sunflower oil 14 ml
6. 6 Butterpack 180 g ≈ $1.60 13 g
7. 7 Khmeli-suneli 2 g
8. 8 Ground black pepper 1 g
9. 9 Garlic≈ $10.00 per kg 5 g
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the buckwheat¹, then cover with boiling salted water in a 1:2 ratio (buckwheat to water)

2. Simmer covered on low heat for 20 minutes, then stir in a few pieces of butter⁶ and let sit for 10 minutes

3. Bring water to a boil, add salt, and simmer the beans at a gentle boil for 10 minutes

4. Drain the beans, slice the onion³ lengthwise, and grate the carrot⁴ on a box grater

5. Heat a skillet with vegetable oil and sauté the onion³ until halfway cooked

6. Add the carrot⁴ and cook until lightly browned

7. Stir in the beans and cook for 5 minutes, then add seasonings and minced garlic⁹, warming through for 1 minute

In short

• In the planner this dish is cooked for two days: reheat on day two.