4 large flour tortillas 150 g of mashed beans 150 g boneless chicken breast 100 g shredded mozzarella cheese 1 avocado 1 tbsp oil Salt and pepper

Preparing:

Cook spiced chicken breast in a skillet with oil. Cut into strips.

Place on each tortilla a bit of beans, chicken, avocado and mozzarella cheese. Season it with salt and pepper. Place another tortilla on top.

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7 cups chicken stock 1 cup dried canellini beans, covered and soaked overnight in cold water 4 ounces soup pasta 6 tbsp olive oil 4 tbsp chopped parsley 2 garlic cloves, chopped Salt and pepper

Preparing: Drain the soaked beans and place them in a pan. Add the chicken broth and bring to the boil. Reduce the heat and let simmer for 2 hours.

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800 g white beans 185 g tuna 2 chopped tomatoes 1 chopped onion 1 garlic clove minced 2 tbsp chopped parsley 2 tbsp olive oil 2 tbsp lemon juice 2 tsp honey

Preparing:

Mix the beans with onion, parsley, tuna and tomato. Mix well olive oil with the lemon juice, honey and garlic. Bathe salad with dressing.

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800 g red beans 400g tomato paste 150 of LekkerLand Barva Mild cheese 25 g butter 2 onions chopped 1 chili pepper, chopped 2 cubes beef broth Pinch of spicy (Tabasco)

Preparing:

Cook the onion and sweet pepper in butter. Add the tomato paste, beff cubes and a half liter of water. Let boil and add the beans and spicy. Serve with cheese squares.

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2 cups tomato sauce 500 g green bean 125 g flour 2 eggs Olive oil

Preparing:

Mix flour with enough water to obtain a thick cream. Stir eggs and add them to the flour. Introduce the beans in the cream. Fry them in oil.

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1 kg pig ribs 1 1/2 cup water 3/4 cup blackbeans crushed 1/4 cup soy sauce 3 tbsp sugar 1 tbsp chopped ginger 4 chopped garlic cloves 1 chopped onion 1 chopped green pepper Vegetal oil

Preparing:

Mix the ribs with beens, garlic, ginger, soy sauce, sugar and water.

Cover with aluminium paper. Bake at 180ºC (360ºF) for 1 hour.

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