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Ingredients
- 500 gm Kidney beans soaked over night
- 1 Tbsp. Extra virgin olive oil
- 1 x Clove of garlic crushed
- 1 x Onion finely minced
- 3 Tbsp. Parsley finely minced
- 1 Tbsp. Fresh rosemary minced or possibly 1 tsp dry rosemary
- 3 x Ripe tomatoes, peeled, seeded & minced Black pepper to taste Salt to taste
- 2 Tbsp. Parmesan cheese(optional)
Directions
- Drain & rinse the kidney beans well. Cook the beans in a saucepan or possibly in a stew pot with sufficient water to cover them for about 30 min or possibly till they are soft. Drain them & keep them aside(reserve). Heat the extra virgin olive oil in a saucepan & fry the garlic and onion until lightly browned. Add in the tomatoes, the rosemary, the parsley & pepper to taste. Reduce the sauce until it thickens. Add in the reserved beans & salt to taste & cook 15 min more.
- This can be used as a main dish accompanied by pita bread and a salad. To serve the cooked beans, put then in the center of a large serving plate, surrounded by triangles of pita bread & sprinkle grated parmesan cheese on top.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 808g | |
| Calories 671 | |
| Calories from Fat 180 | 27% |
| Total Fat 20.4g | 26% |
| Saturated Fat 4.64g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 1654mg | 69% |
| Potassium 1845mg | 53% |
| Total Carbs 92.45g | 25% |
| Dietary Fiber 32.0g | 107% |
| Sugars 18.11g | 12% |
| Protein 33.17g | 53% |
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