Legume Essentials: Beans and Tomatoes

18
Andy Anderson !

By
@ThePretentiousChef

Okay, you have some leftover beans, or you are making some fresh beans, and you do not desire to eat them plain.

Here is a simple sauce that is just begging for your favorite variety of legumes. Plus, if you already have the beans, the whole thing comes together in under 30 minutes.

I am using Lima beans, but most any beans will work just fine.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Several
Prep:
5 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

  • PLAN/PURCHASE

  • 28 oz
    diced tomatoes, with juice (1 can)
  • 1/4 c
    white wine, dry variety
  • 1/2 medium
    yellow onion, chopped
  • 1 Tbsp
    capers, rinsed
  • 2 clove
    garlic, chopped
  • 2 Tbsp
    olive oil
  • 1
    cinnamon stick
  • 1 tsp
    dried oregano
  • ·
    salt, kosher variety, fine grind, to taste
  • ·
    black pepper, freshly ground, to taste
  • 2 c
    leftover beans, or freshly cooked
  • 2 Tbsp
    fresh parsley leaves, chopped
  • ·
    lemon wedges, for serving
  • OPTIONAL ITEMS

  • ·
    sliced pickled jalapeños, for topping
  • ·
    bottle of hot sauce, on the side
  • ·
    beer :-)

How to Make Legume Essentials: Beans and Tomatoes

Step-by-Step

  1. PREP/PREPARE
  2. To make this recipe, you will need a large skillet, or heavy-bottom pot, plus a blender or food processor fitted with an S-blade.
  3. If you are making fresh beans, when you cook them add a sheet of Kombu (dried seaweed) to the pot. It will not impact the flavor; however, it will help to eliminate the enzymes that make beans gassy, and aids in digestion.
  4. If you do not have a cinnamon stick, add a pinch or two of ground cinnamon.
  5. It is important to have a couple of glasses of the wine; just to make sure it has not gone bad :-)
  6. Gather your ingredients (mise en place).
  7. Add the tomatoes, wine, onions, capers and garlic to a blender, or a food processor fitted with an S-blade.
  8. Blend until smooth.
  9. Add the oil to a large skillet or heavy-bottom pot over medium heat.
  10. When the oil begins to shimmer, pour in the blended sauce. It will sizzle as it hits the hot oil.
  11. The technique of “frying” the sauce is a technique used in Mexican and Italian sauces. The interaction of the hot oil with the sauce gives it a depth as if it has been simmering for a long time.
  12. Bring up to the simmer, add the oregano and cinnamon stick, and continue to simmer for 15 – 20 minutes.
  13. While the soup is simmering, do a tasting for proper seasoning, and add a bit of salt and pepper, if needed. I find that it usually needs a bit of salt to bring out the flavor of the tomatoes.
  14. If the sauce tastes bitter, add a pinch or two of sugar at a time, until the bitterness goes away.
  15. Remove the cinnamon stick and add the beans.
  16. Simmer until the beans are warmed through (5 – 7) minutes.
  17. PLATE/PRESENT
  18. Garnish with the chopped parsley, then serve while nice and warm with a lemon wedge, crusty bread, a bottle of hot sauce, and a few cold beers. Enjoy.
  19. Keep the faith, and keep cooking.

Printable Recipe Card

About Legume Essentials: Beans and Tomatoes

Course/Dish: Vegetables
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tags: Quick & Easy Healthy



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