Main
Onion Beans
- Preparation time
- 1 h
- Servings
- 4 servings
Ingredients
- Kidney beans — to buy300 g (dried)
- Onion — to buy2
- Garlic — to buy2 cloves
- Tomato — to buy2
- Olive oil — to buy2 tbsp
- Chili pepper — to buy1
- Salt — to buy1 pinch
Preparation
The day before, soak the dried beans in a large amount of cold water (this greatly shortens the cooking time and makes them easier to digest).
Drain the beans, cover with fresh water in a pot, bring to a boil, then simmer for 45 minutes to 1 hour, until tender but still whole.
Meanwhile, finely slice the onions and chop the garlic.
In a pan, heat the oil and cook the onions over medium heat for 10 minutes, stirring often, until well browned and soft — this is the key step that gives the dish its flavor.
Add the garlic and the crumbled chili, cook 1 minute, then add the diced tomatoes and let stew for 5 minutes.
Drain the cooked beans (keeping a little of the cooking liquid) and add them to the pan with the onions.
Moisten with a little of the reserved cooking liquid, season with salt, and simmer for 10 minutes over low heat so the beans soak up the onion sauce.
Serve hot, with rice or millet boule.