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Ingredients
- 1 1/3 c. dry borlotti (cranberry) beans, soaked in water overnight (navy beans also work)
- 6 Tbsp. extra virgin olive oil
- 4 sm white onions, peeled and finely minced
- 6 x cloves garlic, peeled and crushed
- 5 x tomatoes (about 1 lb. total), peeled, seeded and roughly minced
- 2 tsp sugar
- 1 tsp paprika Large healthy pinch red pepper flakes Healthy pinch dry dill
- 1/2 c. fresh flat-leaf parsley, minced
- 1 c. water Salt and grnd black pepper
Directions
- Bring large stockpot of roughly 6 to 8 c. unsalted water to boil. Add in beans and boil for 30 to 40 min, or possibly till tender. Exact cooking time depends on freshness and size of the beans.
- Meanwhile, heat the oil in a large, heavy skillet over a medium flame. Fry the onions and garlic, stirring occasionally, till golden brown, about 20 min.
- When the beans are tender, drain and set aside. Add in the tomatoes, sugar, paprika and red pepper flakes to the onion mix and cook, stirring frequently, for 5 min.
- Stir in the beans, then add in the dill and parsley. Add in the 1 c. water, stir, then cover and cook for 45 min. Check occasionally, as more water may be needed. Do not add in too much, though, as the beans should be fairly dry when done.
- Season with salt and pepper to taste.
- For a quick version: Use unseasoned canned beans. Do not precook the beans.
- Cook the onions as directed and proceed from there. Also, reduce final cooking time to 15 to 20 min and the one c. water to half a c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 909g | |
| Calories 1110 | |
| Calories from Fat 747 | 67% |
| Total Fat 84.72g | 106% |
| Saturated Fat 11.92g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 304mg | 13% |
| Potassium 1519mg | 43% |
| Total Carbs 82.9g | 22% |
| Dietary Fiber 14.5g | 48% |
| Sugars 42.14g | 28% |
| Protein 13.24g | 21% |
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