|
Ingredients
-
beans (dried red kidney, black haricot
beans or pinto) - 400g, picked over and rinsed
-
tomatoes - 2, peeled, seeded and
chopped
-
onions - 2, chopped
-
garlic - 2 cloves, chopped
-
small fresh green chilies - 2
-
bay leaf - 1
-
salt
-
corn oil - 3 tbsp
-
sprigs of fresh bay leaves - to
garnish
Method
-
Place the beans into a pan, add
cold water to cover by 1 inch.
-
Then, add half of the garlic, half
of the onion, chilies and the bay leave, bring to boil for 12
minutes.
-
Place the beans and the liquid
into a earthenware pot, cover and cook for 30 minutes over low
heat. Add boiling water if the mixture begins to dry.
-
When the beans wrinkle, add 2 tbsp
corn oil and cook for 30 minutes more until the beans are
tender. Add salt to taste, cook for another 30 minutes more.
Remove the beans from heat.
-
Heat the remaining oil in the pan
and sauté the remaining garlic and onion, until the onion is
soft, then add the tomatoes and cook for 2-3 minutes.
-
Spoon 4 tbsp of the beans out of
the pot, add them to the tomato mixture, mash to a paste. Stir
into the beans to thicken the liquid.
-
Cover long enough to heat through,
serve the beans in a bowl and garnish with sprigs of fresh bay
leaves. Serves 8.
|