Published in the TML Magazine Issue 10, 2020
HARICOT BEANS & TOMATO STEW
By Irini Savva
https://www.irinisavva.com/
@irinisavva
Ingredients
Serves: 8
- 400 g dried haricot beans
- 4 tablespoons extra virgin olive oil
- 1 shallot or small onion, peeled and diced
- 2 cloves garlic, peeled and diced
- 1 carrot, diced
- 1 stick celery, diced
- 1 – 2 large ripe tomatoes, grated (discard skin)
- 3 tablespoons tomato paste
- 1 bay leaf
- 1 cup water, as required
- Sea salt and freshly ground black pepper, to taste
- Finely chopped parsley
Instructions
- To cook the beans, rinse the dried beans and place them into a large bowl. Cover with plenty of water and soak for 8 to 12 hours. Soaking beans helps with digestibility, flatulence and also reduces the cooking time.
- After soaking, rinse the beans again and place them into a large pot with 6 cups of room temperature water. Bring to the boil and cook briskly on medium high heat with the lid off for 10 minutes.
- Drain the beans and repeat with 6 cups of water. This time, when it comes to a boil, reduce the heat to medium-low and cook with the lid on for about 40 min or until the beans are cooked through. Drain and set aside.
- Sauté the onion, garlic, carrot and celery in a medium sized pot until the vegetables are tender.
- Add grated tomato, tomato paste, bay leaf, water and seasoning. Simmer with the lid on for 15 – 20 min until the vegetables are soft.
- Add the cooked haricot beans and simmer with the lid on for 10 minutes.
Serve warm with chopped parsley and crusty bread on the side.
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