Piquant Beans in Tomato Sauce

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Piquant Beans in Tomato Sauce

Piquant Beans in Tomato Sauce
4 servings

100 g of dried packaged Makfa peas

100 g of lentils

100 g of kidney berans

4 tbsp of oilive oil

1 onion

400 g of chopped tomatoes in own juice

4 cloves of garlic

2 tbsp of tomato paste

1 tsp of sugar

1 tsp of turmeric

100 g of frozen peas

2 sprigs of violet basil


1 hour 40 minutes


Additional properties For kids


1. Soak the peas in cold water for 5-6 hours, or, better yet, overnight.

2. Peel and finely chop the onions. Heat the olive oil in a large stewing pot, and fry the onion for 3-4 minutes. Add the tomatoes in own juices and peeled and chopped garlic. Drain the water from the beans and add the beans to the stewpot.

3. Add the tomato past, the sugar and the turmeric and pour in enough water to cover the beans. Add salt, mix, cover and cook on low heat for 1 hour.

4. Add the green peas, leaves of 1 sprig of basil and cook for 40 more minutes until ready.

5. Ladle the dish into plates, garnish with remaining basil leaves and serve.

Cuisine Middle East cuisine
Dish type Entrees