| Serves: 4
Cooking time (approx.): minutes
Style: Italian Vegetarian
4 cup(s) dried pinto or lima beans soaked overnight
4 tablespoon(s) olive oil
2 sprig(s) of fresh parsley
1 sprig(s) of fresh rosemary
2 shallots peeled
2 large tomatoes blanched skinned and chopped
1 teaspoon(s) finely chopped or grated garlic
1 large white onion(s) cut into rings
1 large red onion(s) cut into rings
1 carrot(s) peeled, diced and blanched
2 bay leaves
2 celery ribs chopped
1 teaspoon(s) castor sugar
1 tablespoon(s) red wine vinegar
salt and freshly milledd pepper to taste
- Drain the soaked beans and rinse well. Drop into a large pot of water along with half the olive oil, knotted parsley and rosemary sprigs. Boil rapidly for about 8 minutes.
- Reduce the heat and simmer for about 25 minutes with the pot partially covered.
- Add the shallots and tomatoes and simmer for about 12 minutes or till the beans are tender. Discard the knotted paraley and rosemary sprigs. Drain the beans well.
- Heat the remaining olive oil in a pan and cook the onion rings on low heat for about 8 minutes or till the onions are soft and cooked.
- Add the bay leaves, celery and carrots. Cook for another 5 minutes flipping the slices midway or till the vegetables are tender. Mix in the castor sugar and red wine vinegar. Stir briefly on medium heat and then put off the heat. Mix in the drained beans. Season to taste with salt and freshly milled pepper. Transfer to a serving bowl and allow to cool before serving.
TIPS: - In case you run out of time or forget to soak the beans overnight, Drop the dried beans into a pot of water and boil rapidly for about 12 minutes. Put off the heat and allow to stand for about 2-3 hours. This becomes almost the same as soaking overnight. Drain and cover with fresh water and cook as above.
- Fresh herbs can be substituted with comparitively lesser amounts of dry ones.
Serve at room temperature with: cheese garlic bread |
