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Kidney Beans with Olive Oil, Potato and Carrot

Kidney Beans with Olive Oil, Potato and Carrot


500gr fresh Kidney Beans (or dried beans that have been boiled for approx. ½ hour)
 8-10 tablespoons of Olive Oil
1 finely chopped onion
1 diced Carrot
1 diced Potato
2 tablespoons of Tomato Paste
1 teaspoon of White Sugar
1 teaspoon of Salt

How to prepare

Boil the fresh kidney beans for 10 minutes or if using dry 30 minutes until they are almost tender.
Heat the oil and add the onions and cook until they are caramelised.
Add the tomato paste, stir well and cook for 1 minute.
Add the potato and carrot and 120ml of boiling water and simmer until they are almost tender.
Add the kidney beans and cook for a further 10-15 minutes.
Squeeze lemon juice onto the dish just before serving.

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