Friday, July 9, 2010

Dermason Beans (Kurufasulye)

1 cup dried Dermason Beans (or navy or cannellini beans if you can't find dermason)
1 large onion (diced)
1 banana pepper or pablono pepper (diced)
2 tbs of canola oil
1 tbs of tomato paste
1 tbs of red pepper paste (if you can't find pepper paste use 1 1/2 tbs of tomato paste)
1 can (14 oz) tomatoes, petite diced
2 cups of boiling water
1 tsp of black pepper


1. Soak the beans overnight (1 cup dried beans yields 2 1/2 cups cooked beans), if you are using dried beans change the water 2 times while soaking, next day boil them until soft. To save cooking time you can skip the soaking process and pressure cook the beans for 30-40 min.

2. In a large pot, heat the oil, add onion and pepper and saute until soft.

4. Add tomato paste and pepper paste and stir for 3 min. Add the tomatoes and cook for another 3-4 min.

5. Add the beans, salt and water, cook on medium low for 35 min. If you prefer spicy, you can add dried chili peppers.

This recipe is my first submission for this month's My Legume Love Affair, one of my favorite events brought by Susan from the Well Seasoned Cook and hosted by Siri's Corner.

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