Red kidney beans soaked overnight are simmered with onion and tomato for close to two hours over low heat until coated in a thickened olive oil sauce. Meatless and fibre-rich, it makes a cheap, heart-friendly winter meze.
Boil the drained beans in plenty of water, discard the water after the first boil, cover with fresh water and simmer over low heat for 30 minutes.
In a separate pot, sauté the onion in half the olive oil for 6 minutes, then add the grated tomato and tomato paste and cook for another 4 minutes.
Drain the parboiled beans and add to the sauce, top up with water to cover, add the sugar and simmer with the lid ajar over low heat for 55 minutes.
Add the salt and the remaining olive oil and cook uncovered for another 10 minutes; once the sauce thickens and the oil rises to the surface, remove from heat and let cool.
Do not skip the overnight soak; unsoaked kidney beans still won't be fully tender inside even after two hours. Add the salt toward the end of cooking, since salting beans too early toughens them. No allergen warning applies.
The longer the beans rest, the better they absorb the olive oil; cooking them a day ahead and serving the next day gives the best result.
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