Delicious served on flat bread or oatcakes with shredded lettuce, grated carrot with tomato and caper salsa. (see list for recipes)
Rinse the beans and soak overnight.
Drain the water from the beans, add 5 cups of fresh water and a piece of kombu and bring to the boil. Remove the kombu and any foam from the water surface, reduce to simmer and cook for 35 - 45 minutes until the beans are tender. Drain and set aside.
Heat the oil in a large pan and add the onions and cook for a further 4 minutes. Add the beans and stir through. Add the tomatoes - breaking them into small pieces with your hands - and the pomegranate juice. Bring the bean mixture to the boil then reduce the heat to simmer. Partially cover the pan and cook for 1 hour or until liquid has virtually absorbed into the bean mix.
Serve on flat bread or oat flatcakes with shredded lettuce, grated carrot with tomato and caper salad.
Makes 4 servings (serve = without flatcakes)
| Prep Time: | overnight |
| Cooking Time: | 2h 15 mins |
| Ready in: | 2 hrs 15 mins |
Suitable for: |
|
| Lunch, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 2039 kj |
| Calories | 487 kcal |
| Fat | 11.7 g |
| Saturated Fat | 1.3 g |
| Total Carbohydrate | 74.1 g |
| Total Protein | 22.2 g |
| Fibre | 14 g |
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