Beans in tomato sauce

October 30, 2013  •  Category:

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

  1. Rosa says:

    A wonderfully comforting dish! I love the addition of pomegranate molasses.



  2. Mary says:

    Such an earthly, nutritious, fulfilling and easy to make meal. What a wonderful choice for vegan diet. Thank you Jumna

  3. Belinda @zomppa says:

    Some of the best dishes are made with a few fresh simple ingredients – perfect harmony!

  4. Oui, Chef says:

    Simple, tasty and nutritious, this is a win-win-win dish!

  5. Gabi says:

    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.

  6. 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.

  7. 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

  8. domi says:

    Avec un peu de harissa se serait super pour l’apéro….

  9. 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!

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