Kidney Beans In Tomato Sauce


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)


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.




1.0 servings


Friday, December 4, 2009 - 11:13pm



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