500 grams /17.6 oz dried butter beans
100 ml olive oil
1 small onion chopped
2 small carrots cut in slices
2 large garlic clove
1 large fresh tomato chopped or can tomoates but blend them smooth
65 grams / 2.2 oz tomato paste
handful oregano
spring of mint
a handful of parsley
a handful of fresh dill
Heat olive oil in a pan over high heat.
Add the chopped onion, garlic and sliced carrots.
Cook till soft and golden in color.
Add the chopped tomatoes and fresh herbs.
Cook for 2-3 minutes stirring with a wooden spoon.
Add the tomato paste and cook for 2 more minutes.
Transfer mixture into the pot with the butter beans.
Season with salt and pepper.
Add it to an instapot or pressure cooker and use the bean cycle.
After change the lid to crock pot to keep them warm.
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