Bean croquettes

BEAN CROQUETTES

INGREDIENTS

Dried beans 150 g

Carrot  1/2

Green onion  1

Bread crumbs   2 tablespoons

Parmigiano-Reggiano 2 tablespoons

Extra-virgin olive oil  1 tablespoon

Salt  pinch

Parsley  1 tablespoon

Rosemary  1 sprig

PREPARATION

Soak the beans for at least 12 hours.

Drain and rinse the beans and cook with the vegetables and rosemary, adding salt toward the end of the cooking time. Drain (dose the water so that most is absorbed) and strain the mixture. Add the bread crumbs, parsley, and Parmigiano-Reggiano. Shape the croquettes and dredge in the bread crumbs. Place in a baking dish and bake 180°C (350°F), turning once, until browned. Drizzle with the olive oil.

VARIATIONS

The type of beans or combination of beans can be selected based on the color and flavor preferred by the children (e.g.: cannellini, lentils, chickpeas).

Steamed potato can be used in place of the bread crumbs. The croquettes can be served with a small quantity of tomato sauce flavored with garlic.

COOKING TIPS

The vegetables can be finely chopped and added raw to the cooked bean mixture.

The croquettes can be formed using a large spoon or ice cream scoop, or the mixture can be formed into a pie.

Recipes taken from

THE LANGUAGES OF FOOD – Recipes, experiences, thoughts - Reggio Children Editore 

AT HOME WITH THE REGGIO APPROACH