Bombay Beans
- 2 cups of Bombay beans
- 1 onion (finely chopped)
- 2 cloves of garlic
- 1 red pepper
- 1 green pepper
- 1 tablespoon of tomato paste
- 1 tablespoon of pepper paste
- 1 teaspoon of cumin
- 1 teaspoon of black pepper
- 1 teaspoon of thyme
- 1 cup of olive oil
- Salt
- Hot water
- Soak the kidney beans overnight.
- Boil the soaked beans until softened.
- Chop the onion and garlic finely.
- Cut the red and green peppers into rings.
- Heat the olive oil in a pot.
- Sauté the onion and garlic in olive oil.
- Add tomato and pepper paste and continue to sauté.
- Add the chopped peppers and sauté.
- Add the spices and mix.
- Add the boiled beans and salt, mix.
- Add enough hot water to cover the beans.
- Cover the pot and cook until the beans are softened. Adjust the spices according to your taste.
- Remove the cooked beans from the heat and transfer to a serving dish.
- Serve with rice or bread.
Tips:
- You can use a pressure cooker to cook the kidney beans faster.
- Do not add too much water while cooking the beans, just enough to cover them.
- You can enhance the flavor of the beans by using tomato puree and pepper paste instead of tomato and pepper paste.