Bean Medley
Main Dishes • European
Description
Bean Medley
Ingredients
- Olive Oil to taste
- Garlic 8 cloves
- Onion 1 head
- Red Bell Pepper 1 piece
- Jalapeño pepper 1 piece
- Tomato Paste 3 tablespoons
- Dried thyme 1 tablespoon
- Dried Oregano 1 tablespoon
- Ground chili pepper 1 tablespoon
- Paprika 1½ teaspoons
- Red kidney beans 1 cup
- Dried cannellini beans 1 cup
- Chickpeas 1 cup
- Canned tomatoes 15 oz
- Chopped Cilantro (Coriander) 1 bunch
- Coarse Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Heat the oil in a large deep skillet over high heat. Add the garlic, onion, jalapeño pepper, and sauté, stirring, for 12-15 minutes until softened. Add the paste, thyme, oregano, ground chili, and paprika, and sauté, stirring, until lightly caramelized for about 3 minutes.
Step 2
Add all the beans, chickpeas, and 7 cups of water, bring to a boil, reduce the heat to medium, and cook covered for about 1 hour until softened.
Step 3
Remove the lid, add the tomatoes, and simmer, stirring, for about 30 minutes until the tomatoes are cooked. Add the cilantro, season with salt and pepper, and serve.
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