White bean tajin with olives

White beans (soak overnight)115 gramsOlive oil2-3 tablespoonsOnion (finely chopped)1 onionGarlic (crush)2-3 teethGinger (peeled and chopped)25 gramsSaffron1 pinchCherry tomatoes16 piecesSugar1 pinchOlives (black, pitted)1 handfulCinnamon (ground)1 tspPaprika1 tspParsley1 bundlePepper (ground black)
  • Servings:
  • Preparation time:100 minutes
  • Cooking time:20 minutes

This white bean goulash can be served with baked meat, roast beef or fish. However, it is rich enough to serve it as a separate dish - with green salad and fresh crunchy bread.

Sausages, for example, spicy Chorizo, are often added to such bean dishes: if you add a little onion to it, it will add a special taste to the whole dish.

1. Rinse the beans and put in a large saucepan with plenty of water. Bring to a boil and boil for about 10 minutes. Then lower the heat, simmer for 1-1 1/2 hours until soft.Drain the beans and rinse under cold water.

2. Heat olive oil in a saucepan with a thick bottom. Add onion, garlic and ginger and cook for about 10 minutes, until soft. Add saffron, then tomatoes and sugar.

3. When the tomatoes are soft, add the beans. When the tomatoes are warm, add olives, cinnamon and paprika. Season with salt and pepper, sprinkle with parsley and serve.

On a note

If you are in a hurry, you can use 400 g of canned white beans. Wash it thoroughly, as sometimes canned beans are very salty.

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