Ingredients
- 500g black-eyed beans
- 2 large onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 ripe tomatoes, finely chopped
- 1 tablespoon tomato paste, diluted in water
- Fresh mint leaves (as desired)
- 2 bay leaves
- Salt
- Pepper
- Sweet paprika
- 150ml water
- Olive oil
Instructions
- Prepare the Beans
Place the beans in a pot, cover them with water, and boil for 10 minutes.
Drain them in a colander and set aside. - Sauté the Base
In the same pot, heat the olive oil over medium heat.
Add the chopped onion and garlic, and sauté until softened and fragrant.
Add the drained beans and sauté for another 2–3 minutes. - Add the Sauce Ingredients
Stir in the chopped tomatoes, diluted tomato paste, fresh mint leaves, bay leaves, salt, and 150ml of water. - Cook
Let the mixture simmer over medium heat for 35–40 minutes, or until the beans are tender and the sauce has thickened.
If more liquid is needed, add hot water gradually to maintain a gentle simmer. - Finish the Flavor
About 5 minutes before turning off the heat, stir in the pepper and sweet paprika to preserve their aromas.
Serve this hearty dish warm, paired with crusty bread or a simple green salad. The combination of the tender black-eyed beans with the rich, aromatic tomato sauce is a true delight, offering a comforting taste of home-cooked Mediterranean goodness. Enjoy!
