Black Beans and Tomatoes Vegetables
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g tomato (s)
- 1 can black beans, approx. 250 g
- 1 chilli pepper (s)
- 1 large onion (s)
- 2 cloves garlic
- some oil for frying
- Sea salt and pepper, freshly ground
- 1 teaspoon Ras el Hanout or Garam Masala
Print Recipe
Pin Recipe Instructions
- Dice the onion. Halve the chilli pepper, remove the core and cut into fine strips. Finely chop the garlic. Dice the tomatoes and drain the juice.
- Heat some oil in a saucepan and stew the onion in it for about 5 minutes. Briefly sauté the chilli and garlic. Add the tomatoes, mix well and season with salt, pepper and about 1 teaspoon of spice mixture. Cook with the lid open for approx. 15 minutes, stirring frequently. A large part of the liquid should evaporate.
- Stir in the beans and simmer for about 5 - 10 minutes. Season again to taste before serving. Possibly only use part of the chilli pepper, depending on the heat.
- With a little bread it is a small dish for 2 or as a side dish for 3 - 4 people.
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