This dish has a vague Turkish origin. White beans – haricot or cannellini beans – are cooked and mixed with a delicious tomato-based mixture. You could make the same dish with chickpeas or lima beans.
I often make it with passata for a real saucy base, but other times will use chopped tomatoes for quite a different style. Your choice.
Rustic White Beans in Tomato and Onions
220g white beans – haricot or cannellini – soaked overnight
3 Tblspn olive oil, or butter can be used if you are eating this dish warm
2 large onions, thinly sliced
5 tomatoes, blanched, peeled and chopped (or puree them – no need to peel if using a high speed blender, or use passata)
2 cloves garlic, crushed
0.5 tspn dried basil or dried dill
4 Tblspn parsley, finely chopped
0.5 tspn turmeric powder
0.25 tspn allspice or sumac
sea salt and freshly ground black pepper
lemon wedges to garnish
Drain the soaking beans and cook in plenty of water until just tender. Drain, reserving some of the cooking water.
Heat the oil in a large saucepan and add the onion. Saute until soft and golden. Add the tomatoes, garlic, basil or dill, parsley, turmeric and allspice or sumac. Season with sea salt and pepper, and simmer for 5 mins, stirring frequently. Add some of the cooking water from the beans if needed.
Add the beans, mix well and cook for another 10 mins until the beans are quite soft, adding water as needed.
Serve the dish hot, warm or at room temperature, with lemon slices and crusty bread.