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Corn Cream with Butter Beans đœ
In a partnership with
@pangeiađ§đ·Brazil
âąView in original language
(PortuguĂȘs)
20 min(s)
1 servings
Livia Fernandes
@liviafulle- Ingredients
- Recipe
- Cooked Butter Beans1 cup
- Sachet of Corn (I used Fugini) or can of corn1 unit(s)
- Whole milk1 cup
- Whole milk1/2 cup
- Butter (full spoonful)1 tablespoon
- Salt to taste
- Wheat Flour2 tablespoon
- Corn kernels to finish (optional) to taste
- Cook the butter beans in a common pan for about 50 minutes (add salt to the cooking water) and drain, reserving the beans.
- Remove all the water from the corn and reserve the grains
- In the blender add the corn, the cooked butter beans and the milk and beat well until it is homogeneous and smooth.
- In a pan put the butter and wait to melt, add the flour and stir well until well mixed.
- Add the whipped cream to the blender and stir well until it thickens, keep stirring to avoid lumps (cook for approximately 5 minutes)
- Try it and if necessary add salt to taste, ready.
- Tip: to obtain a smoother cream, return this cooked cream to the blender and beat again until smooth.
- Serve with the corn grains to taste đœ to give a special touch đœđ
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