Ingredients - Serves 4
- 2X400 g canned butter beans or any other large white beans or 1 cup of a similar variety of dried beans, soaked overnight and cooked separately
- 2 medium-sized (or 400 g) onions, sliced
- 4-5 cloves (or 15 g) garlic, chopped
- 4 tbsp extra virgin olive oil
- 1 kg tomatoes, chopped
- 1 tsp dried oregano or 2 tsp fresh oregano, chopped
- 1 tsp honey or sugar (white or brown)
- 2 tsp red wine vinegar, optional
- ground black pepper
- Salt, to taste
Steps
- Heat the oil in a wide pan. Fry the onions till soft
- Add all the other ingredients and cook gently on low heat until the beans are soft
- Some of the beans will break up and thicken the sauce. If it sticks to the bottom of the pan, add a small amount of water
- Serve warm with pita bread
By Sirisha Tadimalla on