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Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, beans with fresh tomato and herbs. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Beans with Fresh Tomato and Herbs is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Beans with Fresh Tomato and Herbs is something which I’ve loved my entire life.
Another cooking experiment I did with beans that turned out well! I love addition of flavor from fresh herbs when they're tossed in soups or stews right at the end of cooking. Use whatever herbs you have at home, I listed the ones I put in my.
To get started with this particular recipe, we must prepare a few ingredients. You can cook beans with fresh tomato and herbs using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Beans with Fresh Tomato and Herbs:
- Get 150 g dried snow cap beans, chickpeas or white beans (soak overnight/8 hrs)
- Take 1 onion, diced
- Make ready 1/2 tsp fennel seeds, lightly ground
- Get 1/2 tsp coriander seeds, lightly ground
- Prepare 1 medium tomato, roughly chopped
- Get 1 medium potato, peeled and cubed
- Make ready 300 ml vegetable, chicken or kombu broth
- Make ready 1 bay leaf
- Get 3-4 leaves fresh basil
- Take 2 sprigs fresh thyme
- Make ready 2-3 sprigs fresh coriander/cilantro
- Get 2-3 sprigs fresh parsley
- Make ready to taste Salt and pepper
Remove from the heat, and add the fresh, chopped herb, and season with the salt and pepper, and red pepper flakes if you are using them. I always have fresh herbs and these three are my staples. They make even the most boring foods taste fresh and full of flavor. A herb sauce is so easy to make too, no blender required!
Instructions to make Beans with Fresh Tomato and Herbs:
- Soak beans overnight. Drain before using.
- Saute onion with coriander seeds and fennel seeds until onions are soft and slightly golden.
- Add tomato and cook until the tomato's juices have cooked down and it looks saucy.
- Add beans, bay leaf and enough broth to cover everything. Bring to a boil.
- When it starts to boil, add the potatoes. Cover with lid, turn to a lower heat and cook for about 1 hour or until the beans are the softness you like (I like mine a little firm - about 1 hour cooking).
- Give it a stir every 15 minutes or so. It'll start to thicken up as the broth evaporates and potatoes cook. Add more broth or water if it seems too low.
- This is my batch of fresh herbs :) Chop them right before adding to the pot.
- When you're satisfied with the softness of the beans, season with salt and pepper to taste, then stir in the herbs. I like to save a few leaves from the parsley or cilantro to garnish the dish.
- I also like to add some creamy yogurt (or you could use sour cream, creme fraiche, etc.) and a dash of lemon olive oil to top it off.
To make the chimichurri, I just chopped herbs with scissors and added oil + spices - that's it! ½ teaspoon crushed red pepper flakes, or more, as desired. Otherwise, process the soup in batches in a regular blender and return to the soup pot to warm. Combine the beans, fresh herb packet or the dried herbs and water in a large saucepan or stockpot. Bring to a boil, reduce to a simmer and cook, covered, until the beans are cooked through but. Dried beans can taste worlds better than canned, but you have to follow a couple of simple rules to get the best results.
So that’s going to wrap it up with this exceptional food beans with fresh tomato and herbs recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
