White bean béchamel sauce

The cooked white beans, once washed and drained, are mashed with a dash of lemon juice until a fine texture is obtained.

Heat a frying pan with a little oil and add 1 or 2 spoonfuls of the batter and stir quickly.

Add the nutmeg, salt and pepper to the pan and stir while the pasta begins to brown.

In the rest of the paste that we left without adding, pour a glass of water and mix.

When the frying pan begins to brown, add the mixture mixed with water, lower to medium heat and stir, without letting it stick, until the desired texture of béchamel sauce is obtained.