Stuffed kidney beans – chunks

Ingredients for 4 servings:

• 100 g butter
• 4 cloves garlic
• 1 tbsp parsley, finely chopped
• 650 g kidney beans (from the can)
• 150 g breadcrumbs
• 25 g butter
• 4 stalk(s) Celery , (small)
• 1 stalk(s) leek (medium)
• 1 tbsp parsley, finely chopped
• 1 egg(s)
• some salt and pepper
• some oil, if desired, for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

At least an hour in advance, mix the butter with the pressed or finely chopped garlic and parsley, shape into a log, and chill in the refrigerator. Mash the beans thoroughly in a bowl with a potato masher (alternatively, you can use a food processor or food processor). Stir in half of the breadcrumbs. Cut the leek into thin rings and finely chop the celery stalks. Melt the 25g butter in a pan and fry both the leek and celery for about 4 minutes, stirring continuously. Add the bean mixture and parsley, season with salt and pepper, mix thoroughly, remove from the heat, and let cool slightly. Shape the mixture into 4 equal-sized, oval pats. Cut the garlic butter into four pieces, fill each pat with one of the butter pieces, and cover all around with the bean mixture, ensuring the butter is completely enclosed. Whisk the egg. First coat each bean patty in the egg, then coat it in the remaining half of the breadcrumbs. Heat the oil in a pan and fry the patties on all sides for about 10 minutes until golden brown. Serve immediately. You can, of course, use store-bought garlic or herb butter for the filling, but I like homemade much better. This goes well with mashed potatoes or rice. I like to serve it with a mushy risotto, for example.