Beans and peppers with Jerusalem artichoke and potato cakes

Ingredients for 4 servings

• 250 g white giant beans
• 250g onions
• 1 bay leaf
• 2 cloves garlic
• 450g Jerusalem artichokes
• 400 g potatoes
• 10 stems thyme
• 4 eggs
• 200 g crème fraîche
• 100 g flour
• Salt
• 2 red peppers (200 g each)
• 8 tablespoons oil
• 1 clove garlic
• 1 tablespoon paprika dulce (sweet noble smoked paprika)
• 2 tsp rose hot paprika
• 1 bunch of chives

Time: 1 h 30 min plus cooking time 2:05 plus soaking time 12 hours

Preparation

1. Soak the beans 12 hours for the beans and peppers in cold water. 1 onion, peel and lard with bay leaves and cloves. Cover the onions and add the drained beans with water, bring to a boil, cover and over low heat 1: 30-2 hours let cook (see tip below).


2. Meanwhile, wash the Jerusalem artichokes and potatoes and covered in boiling water boil for 25 minutes. Jerusalem artichokes and potatoes and peel them on a baking sheet in a preheated oven at 100 degrees (gas 1, circulating air 80 ° C) for steam stripping for 10 minutes. Jerusalem artichoke puree with a cutting bar, press potatoes through a ricer. Thyme leaves pluck and chop coarsely.

3. Disconnect the 2 eggs, make egg whites aside. Yolks, 2 eggs, 125 g sour cream and flour mix. Thyme, Jerusalem artichokes and potatoes with stirring vigorously with salt. Make dough covered aside.

4. Clean, remove seeds and cut into 2cm cubes peppers. The remaining onions, cut in thick strips 1/2 cm. Heat 2 tbsp oil in a wide pot. Onion braise it glassy five minutes on low heat. Finely chop the garlic and sauté briefly. Mix both paprika and briefly stir into the onions. Add pepper and 200 ml of water and add salt. Cover and bring to a boil and simmer for 20 minutes at low heat.

5. Proteins until stiff and fold into the Jerusalem artichoke dough. Heat 2 tbsp. Put the oil in a large non-stick pan. 5 put a dough 3 tablespoons in the pan and fry until golden brown for 3 minutes at medium heat. Contact cakes and fry for another 2-3 minutes. Chicks keep warm. Process remaining dough well.

6. Drain the beans, mix with the vegetables and season with salt pepper. Together stew for another 5 minutes. Cut chives into small rolls, stir 2 tbsp. chives with the remaining crème fraîche. Serve cake with beans and peppers, crème fraîche and the remaining chives.

Tip: cooking dried legumes varies according to age.

Nutritional information per serving: 720 kcal
• 29 g protein
• 17 g fat
• 63 g carbohydrates