Limassol Beans
Limassol Beans are slow-cooked with tomatoes, onions, and herbs, creating a hearty and flavorful dish.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Dried White Beans | 500 | Grams |
| Olive Oil | 4 | Tbsp |
| Onion | 2 | Count |
| Garlic | 4 | Clove |
| Tomatoes | 400 | Grams |
| Tomato Paste | 2 | Tbsp |
| Bay Leaf | 2 | Count |
| Dried Oregano | 1 | Tsp |
| Dried Thyme | 1 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Parsley | 1 | Bunch |
| Lemon | 1 | Count |
Instructions
- Drain and rinse the soaked beans.
- In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent.
- Add minced garlic and cook for another minute.
- Stir in the crushed tomatoes, tomato paste, bay leaves, oregano, thyme, salt, and pepper.
- Add the drained beans to the pot and cover with water. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until beans are tender.
- Remove bay leaves, adjust seasoning, and stir in fresh parsley and lemon juice before serving.
Prep
- Soak dried white beans in water overnight.
Kitchen equipment
Large PotCitrus Juicer