Bean and Zucchini Cream Cupcake Recipe
- 100 g red beans
- ½ zucchini
- 1 leek
- ½ scallion
- 1 clove garlic
- 50 g of txistorra (chistorra, fine chorizo)
- 50 g bacon
- olive oil
Preparation of the recipe for the glass of bean and zucchini cream
Put soak the beans on the eve. Cook them in a pan with water. Chop the scallions and garlic, sauté them in a pan with oil and add to the bean cooking. Season and cook gently for an hour. Once cooked, pass them through the turntable.
Cut the zucchini in 6 thick slices, place them in a baking dish, season and water with oil. Bake at 220º C. for 15 minutes. Remove from the oven and pass it through the pass-through. Reservation.
Chop the bacon and meat of the txistorra and sauté them in a pan with a little oil. On the other hand, clean the leek, remove the green part, make a superficial cut along and take out two cylinders. Fry the two cylinders in a pan with hot oil, until golden brown and hard.
Serve in glasses, first the bean puree and on top the zucchini. It ends with the stir-fry of txistorra and bacon and with the leek.