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Double Beans Tomato Thingy

A community recipe by

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.

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 ounce 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.
  • Tell us what you think