A bean recipe for every taste:
Prick the nuts a few times with a sewing needle. Prepare with the remaining ingredients and leave in a cool, dark place for about 10 days. Then drain the oil and store in dark bottles until cooled.
For: leaf salads made from summer vegetables such as cauliflower, lettuce, artichoke hearts or possibly chard. Keeps for about 6 to 8 weeks.
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