Assorted Beans
12 servings
105 minutes
Bean assortment is a bright and rich dish of European cuisine that intertwines the rich aromas and textures of various legumes. The roots of this recipe trace back to traditional village kitchens in Europe where beans were considered an affordable and nutritious product. Fried garlic, onion, and jalapeño add spiciness, while tomato paste, thyme, and oregano deepen the flavor. Tender beans, chickpeas, and cannellini absorb the aroma of spices creating a harmonious blend of tenderness and richness. Cilantro and tomatoes finish the ensemble with freshness and a slight tanginess. This assortment is perfect as a standalone dish or as a side to meat, adding a cozy homey touch to the meal. Serve with crusty bread or flatbreads to fully enjoy the richness of flavor.
1
Heat oil in a large deep skillet over high heat. Add garlic, onion, jalapeño pepper and sauté, stirring for 12-15 minutes until softened. Add paste, thyme, oregano, ground chili and paprika and sauté, stirring until lightly caramelized for about 3 minutes.
- Olive oil: to taste
- Garlic: 8 cloves
- Onion: 1 head
- Red sweet pepper: 1 piece
- Jalapeno pepper: 1 piece
- Tomato paste: 3 tablespoons
- Dried thyme: 1 tablespoon
- Dried oregano: 1 tablespoon
- Chili powder: 1 tablespoon
- Paprika: 1.5 teaspoon
2
Add all the beans, chickpeas, and 7 cups of water, bring to a boil, reduce the heat to medium, and simmer covered for about 1 hour until tender.
- Red kidney beans: 1 glass
- Dried cannellini beans: 1 glass
- Chickpeas: 1 glass
3
Open the lid, add tomatoes, and simmer, stirring, for about 30 minutes until the tomatoes are ready. Add cilantro, season with salt and pepper, and serve.
- Canned tomatoes: 450 g
- Chopped cilantro (coriander leaf): 1 bunch
- Coarse salt: to taste
- Ground black pepper: to taste
