Buckwheat with Fried Beans

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 ≈ $1.58 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.

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

3. Drain the liquid from the beans. Slice the onion³ into half-rings and grate the carrot⁴ coarsely.

4. Heat a skillet with sunflower oil and sauté the onions³ for 3–4 minutes until half-cooked.

5. Add the carrots⁴ and cook for 3 minutes until lightly browned.

6. Stir in the beans and cook for 5 minutes, then add hmel-suneli spice, black pepper, and minced garlic⁹, heating through for 1 minute.

7. Serve the buckwheat¹ on a plate, topped with the bean and vegetable mixture.

In short

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