Double Beans Tomato Thingy

A community recipe by Het

Not tested or verified by Nigella.com

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Introduction

I chucked together a number of cans sitting around on the shelves. Turned out rather nice. Best eaten with rice, I think. You can add meat (bacon, ham), but you don't have to.

Ingredients

Serves: 0

Metric Cups

390 grams chopped tomatoes (from package)
400 grams kidney beans
200 grams broad beans
1 onion
1 clove garlic
olive oil
sweet paprika
250 millilitres stock cubes
ground cumin
ground coriander
1 pinch of pepper
1 pinch of salt

14 ounces diced tomatoes (from package)
14 ounces kidney beans
7 ounces fava beans
1 onion
1 clove garlic
olive oil
sweet paprika
8⅘ fluid ounces broth cubes
ground cumin
ground coriander
1 pinch of pepper
1 pinch of salt

Method

Double Beans Tomato Thingy is a community recipe submitted by Het and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Chop the onion, put in a pan with olive oil. Fry till shine-through. Add chopped garlic and tomato. Stir.

Add both cans of beans (not the fluids). Chuck in the stock cube, paprika powder (about two teaspoons), some cumin and coriander powder (one teaspoon each).

Stir gently (don't crush the beans) and let come to a simmer.

Taste, add more spices or salt & pepper.

Chop the onion, put in a pan with olive oil. Fry till shine-through. Add chopped garlic and tomato. Stir.

Add both cans of beans (not the fluids). Chuck in the broth cube, paprika powder (about two teaspoons), some cumin and coriander powder (one teaspoon each).

Stir gently (don't crush the beans) and let come to a simmer.

Taste, add more spices or salt & pepper.