Kidney beans in tomato sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Kidney beans soaked over night |
| 1 | tablespoon | Olive oil |
| 1 | Clove of garlic crushed | |
| 1 | Onion finely chopped | |
| 3 | tablespoons | Parsley finely chopped |
| 1 | tablespoon | Fresh rosemary chopped or 1 tsp dried rosemary |
| 3 | Ripe tomatoes, peeled, seeded & chopped | |
| Black pepper to taste | ||
| Salt to taste | ||
| 2 | tablespoons | Parmesan cheese(optional) |
Directions
Source: With permission from Gourmet, 300 pesos Drain & rinse the kidney beans well. Cook the beans in a saucepan or in a stew pot with enough water to cover them for about 30 minutes or until they are soft. Drain them & keep them aside(reserve). Heat the olive oil in a saucepan & fry the garlic and onion till lightly browned. Add the tomatoes, the rosemary, the parsley & pepper to taste. Reduce the sauce till it thickens. Add the reserved beans & salt to taste & cook 15 minutes more.
This can be used as a main dish accompanied by pita bread and a salad. To serve the cooked beans, put then in the center of a large serving plate, surrounded by triangles of pita bread & sprinkle grated parmesan cheese on top.
Posted to JEWISH-FOOD digest V97 #010 From: "NINO BARONE Inc." <nbarone@...> Date: Sat, 11 Jan 1997 07:31:48 -0600