Beans mullet with tomato

Easy, delicious recipe with flavors of the Eastern Mediterranean. rich, hearty and economical dish. Vegetarian recipe, appropriate and for the period of fasting. From



Dried beans mullet: 500 g.

Ελαιόλαδο : 1/4 cup

Onion: 1 medium chopped

Carrots: 2 moderate, cut slices or cubes

Garlic: 4 cloves, chopped

tomato paste: 1 tablespoon

Cinnamon: 1/2 teaspoon grated

Dry white wine: 1/2 mug

vegetable broth: 1 liter (4 mugs)

Water: 1 mug

mint: 2 tablespoons chopped

lemon juice: as you like

Salt, pepper: as needed



From the day you put a large bowl, 4 liters of water and add 4 tablespoons salt. Stir to dissolve the salt and add the beans. Let them soak overnight (at least 8 hours). The next, drain and rinse well.

In saucepan, heat the olive oil and add the onion and carrots. Cook over medium heat, stirring regularly, until soft, 5 – 6 minutes. Then add garlic, cinnamon, 1/2 teaspoon pepper and tomato paste and cook for 1 more minute. Add wine. Stir and when the wine has evaporated, add beans, broth and water.

Cover the pot and when the food starts boiling, lower the heat and let simmer, until well softened beans. Regularly check and if necessary add more water or broth.

When the beans are ready, add 2 tablespoons lemon juice and mint and stir. Try and add salt and pepper as needed if you want extra lemon juice.

Serve hot with toasted bread or Arab pies.

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