Beans in tomato sauce
October 30, 2013 • Category: Main Dish
The more I study Lebanese cuisine (and practice it) , the more I realize that, by and large, it is a really simple and straighforward type of cuisine.
Take this bean dish: Just beans, tomatoes and onions stewed for a while until thickened and that’s it! No mystery there.
INGREDIENTS: 4 to 6 servings
- 1 lb beans, preferably red beans
- 1 lb onions, chopped
- 3 Tbsp oil
- 1 lb tomatoes, chopped
- 1 small can tomato paste or 3 Tbsp. tomato paste
- salt, to taste
- 1/2 tsp allspice
- Dash of cinnamon
- Dash of black or white pepper
- 2 Tbsp pomegranate molasses (optional)
- 1 Tbsp garlic paste (4 cloves mashed with salt in a mortar)
1. Soak the beans overnight in plenty of tap water; the next day, drain the water and transfer the beans to a soup pot; add 6 cups of water and bring to a simmer; cook the beans for 30 minutes.
2. Pour the oil in another pot over medium heat; fry the onions till golden, about 15 minutes, then add the chopped tomatoes and tomato paste; fry the mixture for 10 minutes then transfer the beans with their water and sprinkle the spices and pomegranate molasses (if using) onto the pot; cover and simmer gently for 30 to 45 minutes; taste and adjust seasoning. Serve lukewarm or at room temperature with some bread if desired.
10 Comments • Comments Feed
A wonderfully comforting dish! I love the addition of pomegranate molasses.
On October 30, 2013 at 1:12 pm
Such an earthly, nutritious, fulfilling and easy to make meal. What a wonderful choice for vegan diet. Thank you Jumna
On October 30, 2013 at 7:17 pm
Belinda @zomppa says:
Some of the best dishes are made with a few fresh simple ingredients – perfect harmony!
On October 31, 2013 at 7:32 am
Oui, Chef says:
Simple, tasty and nutritious, this is a win-win-win dish!
On November 1, 2013 at 2:11 pm
Thanks for bringing this to my mind. Time to cook beans and chickpeas and store them in the freezer – I’m not that fond of the canned ones. It then becomes so quick and easy to prepare a dish like that. I use to add loomi, too. Learned that from an Indian friend of mine.
On November 2, 2013 at 12:51 am
Lea Ann (Cooking On says:
I love beans for an easy side dish and usually just make them the same ol American way. I must try this cinnamon/allspice method. And I’ve seen several recipes using pomegranate molasses – must find me some of that. Thanks for the recipe.
On November 2, 2013 at 9:01 am
priya@ MyKitchenOdy says:
Love your simple version of bean.Really it must taste good with bread .This is a diff version of beans to me .Why u add pomagranate mollases ,to thicken or to get peculiar taste?
Priya @ MyKitchenOdyssey
On November 4, 2013 at 10:18 am
@Priya: To add a fruity/sour flavor that I like; it is good without it too.
On November 4, 2013 at 11:28 am
Avec un peu de harissa se serait super pour l’apéro….
On November 7, 2013 at 2:14 pm
Nuts about food says:
There must be a version of this dish in pretty much every cuisine. I am very excited to have some pomegranate molasses in the fridge so I can try this variation!
On November 12, 2013 at 5:27 am