| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 500 |
g |
Kidney beans soaked over night |
| 1 |
tb |
Olive oil |
| 1 |
|
Clove of garlic crushed |
| 1 |
|
Onion finely chopped |
| 3 |
tb |
Parsley finely chopped |
| 1 |
tb |
Fresh rosemary chopped or 1 tsp dried rosemary |
| 3 |
|
Ripe tomatoes, peeled, seeded & chopped |
|
|
Black pepper to taste |
|
|
Salt to taste |
| 2 |
tb |
Parmesan cheese(optional) |
INSTRUCTIONS
Source: With permission from Gourmet, 300 pesos
Drain & rinse the kidney beans well. Cook the beans in a saucepan or in a
stew pot with enough water to cover them for about 30 minutes or until they
are soft. Drain them & keep them aside(reserve). Heat the olive oil in a
saucepan & fry the garlic and onion till lightly browned. Add the tomatoes,
the rosemary, the parsley & pepper to taste. Reduce the sauce till it
thickens. Add the reserved beans & salt to taste & cook 15 minutes more.
This can be used as a main dish accompanied by pita bread and a salad. To
serve the cooked beans, put then in the center of a large serving plate,
surrounded by triangles of pita bread & sprinkle grated parmesan cheese on
top.
Posted to JEWISH-FOOD digest V97 #010
From: "NINO BARONE Inc." <nbarone@chisnet.com.mx>
Date: Sat, 11 Jan 1997 07:31:48 -0600
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