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Soak beans overnight, and cook in water together with bacon, until tender.
Once cooked, divide beans in two parts. Chop bacon and set aside.
Blend one part of beans to form a purée.
Heat oil in a large skillet and add onion. Cook until tender.
Add tomato and parsley and cook a few more minutes.
Pour in milk and add bean puree stirring constantly. Incorporate the bacon. Check seasoning.
Drain canned peppers and cut in strips. Add to bean mixture leaving a few for decoration.
Heat rest of oil in a large size pan and add whole beans. Add parmesan cheese and season to taste.
Transfer bean puree to a baking dish. Top with whole beans.
Decorate with peppers, chopped parsley and boiled eggs.
Bake in oven 350° F (175° C) for 15 minutes.
Serve with white rice.
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