John Myers
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Buckwheat on Green Beans with Tomatoes – Peppers
The perfect buckwheat on green beans with tomatoes – peppers recipe with a picture and simple step-by-step instructions.
- 30 g Mild coconut fat
- 1 size Diced onion
- 2 tbsp Rice flour
- 500 g Fresh green beans cooked
- 2 Red Sliced tomato peppers
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- 3 cups Buckwheat
- 6 cups Homemade vegetable broth
preparation
- Clean the beans and briefly boil them in a vegetable stock for 3 minutes, allow to cool, cut and set aside. Wash, core and chop the tomato peppers.
- Sear the diced onion in coconut oil, dust with the rice flour and sweat it out, then pour the vegetable stock (from cooking the green beans) and stir to make a sauce. Round it off with pepper, I added a tablespoon of Oleolux.
- Now put the cooked bean pieces and the pepper pieces into the sauce and everything should simmer for about 10 minutes, then season again if necessary.
Cook the buckwheat in the meantime …
- Cook the buckwheat in the vegetable broth and let it soak, if necessary add a little salt, I don’t have to, because the vegetable broth is strong.
Serving …
- Place the vegetables on preheated plates and top with the buckwheat.
- * You can find Oleolux here in my cookbook
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