Flageolets with tomato
- 400 grams of dry white beans - 3 carrots -1 can of crushed tomatoes - 1 onion
- 2 cloves of garlic
- 1 CS tomato concentrate
- 700 ml of water
- Olive oil
- 20 to 30 grams of butter
- Salt, pepper, cumin, ginger, pepper, parsley paprika
Everything unlike everyone I do not soaked my beans because it causes it causes, flatulence ... The fact to let soaked launched the fermentation process ... .
Preferably prepare the dish the day before, for the next day noon, or the morning for the evening.
Peeling, washing, and chopping onion and garlic, and slicing carrots.
In a casserole, pouring a little olive oil, butter, paprika, and lightly brown the cloves of garlic and onion over medium heat.
Add tomato paste and the carrots, add a little water of the 700 ml, and stir.
Spice then, with the most emphasis on cumin, then add salt, pepper, ginger, chilli and parsley.
> Finally, pour the beans in the casserole, then the remaining water, stir and close your dish.
Simmer over low heat, about 2 hours add a little water if necessary, then continue until complete cooking stirring occasionally. Adjust the seasoning if necessary.
Bon appétit !!!!!