Prep 20 mins
Cook 2 hrs
I love this dish. It's become a staple for me. Cheap, easy, and yummy.
- 1 cup dried navy beans, soaked overnight
- 6 cups water
- 1 tablespoon extra virgin olive oil
- 2 onions, diced
- 4 garlic cloves
- 14 1⁄2 ounces diced tomatoes
- 3 tablespoons tomato paste
- 3 teaspoons cumin
- salt & freshly ground black pepper
- Drain beans.
- Combine beans in pot with water, cover, bring to boil.
- Reduce heat, simmer partially covered until tender 1 to 1.5 hours. Skim off foam as it rises to top.
- Drain pot reserving liquid.
- In heavy bottom pot, heat oil over medium heat.
- Add onions and garlic, saute until golden for about 10 minutes.
- Add cumin, tomatoes, tomato paste, beans and enough of cooking liquid to cover beans.
- Add salt and pepper to taste.
- Simmer for 20 minutes until beans are tender and sauce has thickened.
- Serve over rice or cous cous. Or, just with bread.
I've had this recipe in my zaar cookbook for a while, I was waiting to use fresh tomatoes from my garden. Yesterday I finally made it, and was very happy with the result! It was surprisingly flavorful for having so few spices, the cumin was all that was needed. It was very easy as well, it will definitely become a staple for me! I think it was made better by using garden fresh tomatoes too. Thanks for sharing!
An easy, inexpensive, and healthy dish! I used the pressure cooker to cook the bean. I am not patient. I used some fresh tomatoes and a green pepper like the other reviewer. Wrapped with a warmed Middle Eastern flatbread from TJ's. It was great!
This was pretty good. I used fresh tomatoes and a green pepper and I added a bay leaf. I ate it with hot sauce too (not sure it that's Lebanese) but it was pretty yummy. Nice and cheap and easy.