Preparation

Cook the whelks in a pressure cooker.
Cook the beans previously (need to pre-soak), with the peeled small chives.
Sauté with olive oil, onion, tomato, pepper, squared carrots and parsley.
Put on the horns and keep on low heat.
Add the cooking water passed through a strainer.
Add the spicy pepper, to taste.
Allow to cook and pour the beans.
Cover the pan and cook until refined.
Add the coriander.
Serve with potatoes or rice.

Note: Salt must be added at the end.

Ingredients

  • 1 / 2kg meat of whelks
  • 500 ml of butter beans
  • 20cl of olive oil
  • 1 ripe tomato
  • 1/2 green pepper
  • 1 large onion
  • Chives (for beans)
  • 200 g of carrots
  • Parsley
  • Salt to taste
  • Cilantro
  • Chili peppers or other hot sauce