Wednesday, August 26, 2015

Fresh shelling beans in tomato broth

Hope you are all having a lovely summer. Portlanders have been groaning about the unprecedented heat wave. I listened and commiserated, but then was forced to admit: I rather enjoy the heat; it reminded me of home.
And at home, when the weather is hot, you keep cool by eating and drinking hot foods. Totally contradictory but it works; hot tea quenches your thirst and a bowl of hot sambar or rasam makes your tummy happy. 

This is the perfect dish for a summers day when you don't want a salad but something warm but still light. 
You start with some shelling beans, pull up a chair, listen to some music, free the tender beans and feel zen. 

Enjoy the recipe and I will post again soon with our adventures in India.

Shelling beans like fresh Garbanzo or cranberry beans- as much as you are willing to shell. 
I had about a couple of cups.
Bay leaf- 1
Garlic- 1clove roughly smashed 
Tomatoes -a couple 
Chilly powder - 1/2 to 1 tsp
Salt to taste
Olive oil to garnish

Cover the beans with water by half a inch. Add the garlic and the bay leaf, cover the pot partially and bring to a boil. Simmer till the beans are  just tender. It doesn't take long, just 5 to 7 minutes. Add the chopped tomatoes, chilly powder and salt to taste and cook till the tomatoes break down and the beans are fully cooked. Serve hot garnished with a little olive oil.

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