Edam white beans with tomatoes
Ingredients
- White kidney beans: 250 grams
- Salt: as needed
- Spices: a quarter of a teaspoon
- Ginger: pinch (powder)
- Garlic: cloves (crushed)
- Onion: 1 piece (small size / chopped)
- Green coriander: 1 tablespoon (fresh and chopped)
- Tomato paste: half a tablespoon
- Olive oil: 2 tablespoons
How to prepare
- Wash the beans well and soak them in cold water for 24 hours.
- Drain the beans and boil them in water over the heat until they are half cooked.
- Remove the pot from the heat and drain the beans from the boiling water, reserving half of the water for later use.
- Put the oil in another pot on the fire to heat up, then add the onions and stir until it turns golden, then put the garlic, ginger, spices and one-eighth of a spoonful of salt and stir again.
- Add the tomato paste and beans, and pour the bean-boiled water, stirring constantly.
- Reduce the heat, cover the pot and let it boil until the sauce thickens and the beans are cooked.
- Add the remaining amount of salt and leave it for about two minutes, then add the coriander after the beans are cooked and turn off the heat.
- Serve hot with white rice.
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