Roulades with Nut Filling

Maybe your new favorite bean dish:

Chop seeds, stir through with cream cheese. Rinse cutlets, dry and season with salt and pepper. Spread cream cheese-nut paste on cutlets, roll up and fix. Preheat the stove to 220 °C (convection oven 200 °C ).

Rinse and clean the beans and cut them into pieces. Cook in boiling salted water for 8 minutes. Drain. Peel and dice the onion and garlic. Rinse chili, clean, chop finely.

Fry roulades in herb butter on all sides. Extinguish with stock.

Cover and cook for about 8 minutes. Sauté garlic, onions, chili in oil.

Add beans and tomatoes. Simmer for about 5 minutes.

Remove the roulades from the stock and add the sauce thickener. Season sauce with salt, pepper and paprika powder.

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