Ingredients :
200 g / 1 cup dried cannellini beans, soaked overnight and drained
100 g/1/2 cup dried chick peas, soaked overnight and drained 1 shallot, finely chopped
2 garlic cloves, finely chopped
1 red chili pepper, deseeded and finely chopped
2 tbsp olive oil
150 g / 3/4 cup canned tomatoes, chopped
About 150 ml / 2/3 cup vegetable broth (stock)
450 g / 1 Ib waxy potatoes, peeled and chopped into bite-size chunks
Salt and freshly ground pepper Fresh cilantro (coriander) leaves, to garnish

Method : Prep and cook time: 1 hour plus 12 hours soaking
1      Bring the beans and chick peas to a boil in a large pan of salted water, cover and simmer for about 45 minutes until cooked through.
2      Sweat the shallots, garlic and chili in hot oil. 3 Add the tomatoes, vegetable broth (stock) and potatoes, season with salt and pepper and simmer for about 20 minutes, stirring occasionally. If
3      the mixture becomes too dry, add a little more vegetable broth.
4      Stir in the drained beans and chick peas, season to taste with salt and pepper and serve garnished with cilantro (coriander) leaves.

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