Beef Bean empanado


  • 120 g Beef Bean
  • 500 ml vegetable stock
  • 2 eggs
  • Breadcrumbs
  • Garlic powder
  • Dried parsley
  • 1 tbs grated Grana Padano cheese
  • Salt
  • Oil for frying

Soak according to the basic instructions and beat egg with a pinch of salt. In another bowl combine the breadcrumbs, dried parsley, garlic powder and a little grated Grana Padano cheese. Mix well before coating the fillets, first in egg and then breadcrumbs.

Once prepared, these can be wrapped in cling film (before frying) and frozen, making them the perfect go-to for a quick dinner. There’s no need to defrost them before frying, they can go straight from freezer to pan.

They stay just as good as the day they were made!

Drizzle some oil in a pan and once it is hot, fry the Beef Bean. It can be served with salad, fries, mashed potato or whatever you fancy.