Tuesday, 18 September 2012

Vegetarian White Beans Stew

I remember cooking this in April when we were still in Singapore.  Frederick was back in the Philippines to process some important matters for his new employment in Qatar.  I was actually toying on the idea of cooking white beans and pork trotters because I've been craving for pork fat for days.  I was on a no red meat and no pork fat diet during those times. 

BUT I went for this dish.  Self-discipline kicked in and over-powered my palate's desire.  This dish was so great by the way :-) 



White Beans - 250 g.
Yellow Capsicum (green or red can also be used), diced - 1 large
Onions, sliced into rings - 2 medium size
Garlic, crushed and chopped - 4 tbsp
Parsley, dried - 2 tsp
Oregano - 1/2 tsp
Rosemary - 1 tsp
Thyme - 1/2 tsp
Ground black, white, red pepper - 1/2 tsp
Paprika - 1/4 tsp
Tomato sauce - 100ml
Salt - 1 tsp
Splenda sugar - 1 g.
Olive Oil - 2 tbsp

Cooking Procedure:

1. Soak the white beans over-night.  
2.  Drain the beans and place it in a pressure cooker with water.  The water should be a cetimeter from the top of the beans.  Bring to a boil under pressure for 15 minuutes from the moment the pressure cooker whistles.
3.  Remove the pressure and open the lid.
4.  Heat the oil in a pan and sauté the garlic, onions, then the rest of the herb until aromatic. 
5.  Add in the white beans and bring to a boil.  Add the Tomato Sauce and season with salt, sugar and ground peppers.  Cook until the beans are done.
6.  Add the capsicum and let simmer for a minute then remove from fire.

Serve as is or with a wholegrain red rice

© Fresha-licious (17September2012)

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