Navy beans cream and saffron

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the vegetable stock and keep it hot.

Step 2

Boil the beans in salty water as long as it takes to make them soft.

Step 3

Wash the tomatoes and put them in salty boiling water for five minutes. After this time, strain and peel them.

Step 4

Cut the tomatoes in cubes and put them into a bowl.

Step 5

Mince half of the onion and the basil. Put both into the bowl with the tomatoes, add a bit of salt and a spoon of olive oil. Mix gently and put the bowl into the fridge while you prepare the other ingrediens.

Step 6

Mince the other half of the onion and put it into a pot with some olive oil. When the onion is translucent, add the navy beans and as much vegetable stock as it is necessary to cover the vegetables. Cook for about twenty minutes.

Step 7

After this time is passed, add the saffron, stir and put everything in a food processor. Mix and make a smooth cream.

Step 8

Cook the cream for another ten minutes and then serve adding the tomatoes we prepared earlier.