Preparation:

Soak the beans overnight, or pour boiling water over them an hour before using. Boil the beans until nearly tender, or cook under pressure for 6 minutes. Peel and chop the vegetables and fry them gently in the stock until they are giving up their own juices.

Cool, remove from the pan and liquidize this mixture. Place the beans in a dish and pour over the liquidized vegetables, tomato purée, paprika and seasnings. If the beans are not just covered by the liquid, add a little more stock or water from the beans. Cover the dish and cook at 250F or gas mark 1 for an hour or so, or until the beans are fully tender.

These are fantastic served with a baked potato.

Servings:
Source: Andy & Shell
Submitted by: Recipe Group Member
Date: Dec 5, 1998

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