Red beans soaked overnight are slowly cooked with onion and tomato for nearly 2 hours, until coated in a thick olive oil sauce. Meat-free and high in fiber, this is a budget-friendly, heart-friendly winter appetizer.
Bring the drained beans to a boil in plenty of water. After they first come to a boil, drain them, add fresh water, and simmer over low heat for 30 minutes.
In a separate pot, cook the onion in half of the olive oil for 6 minutes. Add the grated tomato and tomato paste and cook for 4 minutes more.
Drain the boiled beans and add them to the sauce. Add enough water to cover, along with the sugar. Simmer over low heat with the lid slightly ajar for 55 minutes.
Add the salt and remaining olive oil and cook uncovered for 10 minutes more, until the sauce thickens and the oil rises to the surface. Remove from the heat and let cool.
Do not skip soaking the beans overnight; unsoaked red beans may not become fully tender even after 2 hours of cooking. Add the salt near the end, since salting early can keep the beans firm. No allergen information is provided.
Bir gün önceden pişirip ertesi gün soğuk servis ettim, editör notunda dendiği gibi lezzeti çok daha yerine oturmuştu.
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