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Green beans with truffle olive oil and tomato paste


It is good to have a home preserves. :) In this case I used tomato puree with carrots, which I'm not too sure what he had, but you can use any tomato sauce / puree and add cooked carrots for added sweetness to the dish. Stew beans (in the case is frozen) in a deep pan with puree, a little water and add truffle oil and Himalayan salt. Leave on low heat until everything is tender, but not razvareno. Add fresh dill and lemon to the finished portions. Can eat hot or cold (as an appetizer).

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