Kidney Bean Stew With Olive Oil Recipe

Ingredients:

	Reddish Beans (Dry)	1.5	Cup
	Dry Onion	2	Qty
	Olive Oil	2	Half Cup
	Garlic	2	Clove
	Potatoes	1	Qty
	Carrot	2	Qty
	Tomato	2	Qty
	Water	2	Cup
	Lemon Juice	1	Tbsp
	Tomato Paste	1	Tsp (large)
	Granulated Sugar	1	Tsp (large)
	Salt	1	Tsp

---

Instructions:

1. Soak the dried kidney beans in plenty of salted water the night before. When you are going to cook it, add water until it is two fingers above it and pre-boil for 10 minutes on medium heat. Filter the black water and set the kidney beans aside.
2. Peel the potatoes and carrots and cut them into 1cmx1cm cubes. Peel the onion and chop finely. Chop the garlic into thin rings.
3. Peel the skins of the tomatoes and cut them into cubes.
4. Heat the olive oil in a saucepan and fry the onions and garlic until they turn pink. Put the potatoes and carrots in the pot and turn them together until they are slightly soft. Put the tomatoes in the pot, turn them and add the lemon juice, salt and sugar.
5. Add the kidney beans to the pot and add hot water until they are 3-4 inches above the top and bring to a boil first on medium heat. Then take the lowest heat and cook until soft.
6. Cool the cooked food in its own pot without opening the lid, then put it in the refrigerator, let it rest overnight and serve cold. Enjoy your meal!
7. Note: You can serve your red bean pilaf by garnishing it with lemon slices and finely chopped parsley leaves at the presentation stage.

---

Olive Oil Based Legume