ricotta cannelloni beans

Ricotta cannelloni and beans

These cannelloni we bring you today are a delight, easier to prepare than it may seem and an ideal meal, ¿Appears in the?

 

Let the recipe!

 

INGREDIENTS cannelloni

  • 200g queso ricotta cheese
  • 100g dried red beans
  • 300g mushrooms portobello
  • A plover AOVE (Extra Virgin Olive Oil)
  • 1 garlic clove
  • 16 precooked dough tubes cannelloni
  • Salt to taste
  • Pepper to taste
  • Cheese to melt

 

INGREDIENTS bechamel

  • 40g butter
  • 40g flour
  • 500g milk or soymilk
  • Pepper to taste
  • Salt to taste
  • 2 pinches nutmeg

 

ricotta cannelloni beans

 

 

PREPARATION bechamel

  1. Melt the butter in a saucepan over medium heat.
  2. Once melted, We got a little fire, add the flour slowly and let stirring continuously for about 3 minutes about.
  3. Add the remaining ingredients and continue stirring continuously, to avoid lumps, for about 5-6 minutes.
  4. Remove from heat and reserve.

 

PREPARATION cannelloni

  1. The previous day, We put dried beans and let soak overnight or a 12 hours.
  2. Remove the water and cooked as usual, in a pan, una be express,…
  3. We drain them and reserve the beans.
  4. We put a frying pan (medium-high) with a little EVOO and clove minced garlic.
  5. When the garlic begins to brown, add the mushrooms chopped into small pieces, pepper and salt and let it do and reduce water release.
  6. Then we add the ricotta cheese and mix well so that it is integrated.
  7. Add the beans and mix again. Remove from heat.
  8. In a bowl we put the mix we had in the pan and add the bechamel, reserving a little for coverage.
  9. Fill tubes mass cannelloni with the mixture and let placing on a greased baking dish.
  10. We ended up covering the rest of bechamel we booked and put some cheese to melt above.
  11. We baked, preheated to 180 °, and leave for a few 20 minutes about.
  12. Remove from oven and let's eat!, Carefully burning desire and we can sometimes ??

 

ricotta cannelloni beans

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