Sunday, June 14, 2009

Red Beans with Tomato Recipe

An easy Lebanese recipe to prepare red beans with tomato, Enjoy!


  • 2 cups pinto beans or 300 g, dried small red beans, soaked for 12 hours
  • 4 cups water or 1000 ml
  • 2 medium tomatoes or 300 g, peeled and pureed
  • 2 cubes MAGGI® Chicken Less Salt Bouillon
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 1 small onion or 100 g, chopped
  • 5 cloves garlic, crushed
  • Pinch of seven spices
  • Pinch of ground coriander
  • Place the soaked beans and the water in a medium saucepan and bring to boil. Cover and simmer over a low heat for 1 hour or until beans are cooked.
  • Add tomato pureed MAGGI® Chicken Less Salt Bouillon cubes and tomato paste over the beans and simmer for few minutes (Add water if it’s needed).
  • Warm olive oil in a medium saucepan and sauté onion for 4 minutes or until onion is golden in color. Add garlic and stir until fragrant then pour them over the beans and simmer over a medium heat for 15 minutes.
  • Add spices and stir gently then remove from heat and serve.
Serving tips : This dish can be served cold or hot.

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