A mix of beans stew recipe packed with aromatic spices and a sweet/tangy sauce.
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3-Bean Stew with Tomatoes
Ingredients
- 500 g Flat Beans , ends cut and cut at an angle for 4-5cm pieces
- 500 g String Beans , ends cut and cut in half at an angle
- 250 g Broad Beans , shells-on
- 8 Sun-Dried Tomatoes , chopped
- 800 g chopped Tomatoes , or pulp, canned
- 1 tbsp Tomato Paste
- 1 Preserved Lemon , chopped
- 2 Yellow Onions , quartered and sliced
- 1 tbsp Roasted Garlic Paste
- ½ cup Parsley , finely chopped
- 80 ml EVOO , Extra Virgin Olive Oil
- 1 tbsp Coriander , ground
- 1 tbsp Cardamon , ground
- 1 tbsp Oregano , ground
- 1 tbsp Ginger , ground
- 1 tsp Turmeric
- 1 tsp Aleppo Pepper , ground, or mild sweet paprika
- 1 tsp Cumin , ground
- 1 tbsp Sugar
- 1 tbsp fine Sea Salt
- ½ tsp Freshly ground Black Pepper
Instructions
- Take a pressure cooker and all the ingredients except of the parsley. Top-up with water making sure it just covers the beans, give it a good stir, tightly close the lid of the pressure cooker, and turn up the heat. Wait to start steaming, reduce the heat and cook for 25’.
- Carefully open the pressure valve to release the steam and then open the cooker. Add most of the parsley and mix well. Serve while sprinkling some more of the parsley.
