👨‍🍳 Instruktioner

1. 1

   Drain and rinse the soaked white beans. Place them in a pot with fresh water and boil for about 15 minutes until slightly tender. Drain and set aside.

2. 2

   Preheat oven to 180°C (350°F). Grease a 9x13 inch baking dish.

   💡 Proffstips: A well-greased dish prevents sticking.
3. 3

   In a skillet, heat 2 tbsp of vegetable oil over medium heat. Sauté the chopped onion until softened, then add the minced garlic and cook for another minute until fragrant.

4. 4

   In a large bowl, whisk together the eggs, milk, and remaining vegetable oil.

   💡 Proffstips: Ensure the eggs and milk are at room temperature for better incorporation.
5. 5

   In a separate bowl, combine the cornmeal, all-purpose flour, baking powder, salt, black pepper, and paprika.

   💡 Proffstips: Whisk dry ingredients to ensure even distribution of leavening and seasoning.
6. 6

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

   💡 Proffstips: Overmixing can lead to a tough texture.
7. 7

   Gently fold in the sautéed onion and garlic mixture, the cooked white beans, and the chopped fresh parsley into the batter.

8. 8

   Pour the batter into the prepared baking dish and spread evenly.

9. 9

   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

   💡 Proffstips: Let it cool slightly before slicing and serving.