ingredients
all
5 T extra-virgin olive oil
3 onions
minced
8 cloves garlic
minced
1/8 tsp cayenne pepper
6 cups water or stock
1 1/2 tsp baking soda
4 lbs beans
blue, yellow wax, cranberry, lima)
4 T tomato paste
3 c tomatoes
chopped (or canned)
Salt
to taste
Pepper
to taste
1 c parsley
chopped
1 T oregano
chopped
1 t allspice
1/4 cup red wine vinegar
Mint
Parsley
For the Beans
1
Heat 3 tablespoons of veggie oil in large pot (rondo) over medium heat until shimmering. Add onions and cook, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and cook about 30 seconds. Add tomato paste, oregano and spices and cook until paste is deep red. Add water, baking soda, and beans and bring to simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes. Stir in tomatoes. Cook until tender, 20-30 minutes. Season with salt and pepper.
To Serve
2
Finish with red wine vinegar, mint and parsley. Platter up and serve.