Slow cooked beans in tomato sauce - page 101

Serve this with some brown rice, for a dish that manages to be both summery and light, and comforting and hearty. It's lovely, also, as part of a mezze spread. It can be made up to 2 days in advance, ifyou like: the flavours only improve. You can then either warm it through before serving or take it out of the fridge 30 minutes or so before eating, to have it at room temperature.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

I. Put the oil into a large sauté pan, for which you have a lid, and place on a medium high heat. Add the onions and fry gently for 8 minutes, stirring from time to time, until they are starting to colour and soften. Add the garlic, cumin, paprika and nutmeg and continue to cook for another 2 minutes, stirring. Add the tomato paste and cook for another minute, then add the beans, tomatoes, stock, 3/4 teaspoon of salt and some black pepper. Reduce the heat to medium, cover the pan and simmer, covered. for 30 minutes. 2. Remove the lid and simmer for another 30 minutes, stirring from time to time, until the sauce is thick and the beans are completely soft. Remove from the heat and stir in the coriander: Serve either warm or at room temperature