Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 30 millilitres | Olive oil |
| 1 \N | Onion; chopped |
| 1 \N | Clove garlic; crushed |
| 675 grams | Tomatoes; peeled and |
| \N \N | ; quartered |
| 900 millilitres | Vegetable stock |
| 30 millilitres | Tomato pur‚e |
| 100 grams | Haricot beans; (soaked overnight) |
| 2 tablespoons | Chopped fresh mint |
| \N \N | Salt & freshly ground black pepper |
| \N \N | Mint leaves to garnish |
1. Heat the oil, add the onion and saut‚, then add the garlic and continue cooking for 3 minutes.
2. Add the tomatoes, stock, tomato pur‚e together with the drained beans.
Bring to the boil and simmer for an hour or until beans are tender.
3. Add mint and seasoning and serve garnished with mint leaves.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.