by Kitchen Butterfly
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my 200 recipes »
Kitchen Butterfly's Notes:
Expand1/4 cup vegetable oil Ask a question about this ingredient
1 onion, thinly sliced Ask a question about this ingredient
1/2 teaspoon coriander seeds, dry roasted and crushed Ask a question about this ingredient
1 teaspoon cumin seeds, dry roasted and crushed Ask a question about this ingredient
1 teaspoon tomato puree Ask a question about this ingredient
400 milliliters passata or sieved tomato sauce Ask a question about this ingredient
1-2 cloves garlic, minced or chopped in small bits Ask a question about this ingredient
1 teaspoon paprika Ask a question about this ingredient
200 milliliters vegetable stock (or made up with a stock cube and water) Ask a question about this ingredient
125g kidney beans (from a tin, rinsed and drained) Ask a question about this ingredient
125g white beans e.g cannellini (from a tin, rinsed and drained) Ask a question about this ingredient
1-2 teaspoon granulated sugar Ask a question about this ingredient
Chili pepper , to taste Ask a question about this ingredient
Salt and pepper, to taste Ask a question about this ingredient
Heat oil in a pan on medium heat, and after a minute add sliced onions and a pinch of salt. Stir and let cook slowly till the onions begin to take on colour, about 5 minutes.
Ask a question about this stepAdd the crushed coriander and cumin seeds and the tomato puree. Let cook for a minute or two, stirring all the time and then add the passata, garlic, paprika, stock, beans, sugar and chili pepper (if using).
Ask a question about this stepLet stew slowly on low heat for 20 minutes, stirring now and again. Taste and adjust seasoning as you desire.
Ask a question about this stepWhen ready, crush some beans using your cooking spoon to thicken, if the sauce is too thin. Serve with some rice, guacamole and sour cream or stuff into a pasta shell, garnish with grated cheese and basil and serve
Ask a question about this step
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
