Ingredients: 3 cups canned butter beans 1 large onion,chopped 1 carrot,chopped finely 1-2 garlic cloves,minced (or as per taste) About 1/2 tsp dried oregano and thyme (or use double of the fresh herbs) 2 large tomatoes 1 tbsp tomato paste Pinch of sugar Salt to taste Few sprigs of cilantro to garnish

Method: * In a skillet add about 1 tsp oil and saute the onions and garlic with salt. * When slightly soft, add the carrots. Chopping them small helps to cook it faster. * Add the tomatoes, the dried herbs and the tomato paste. * Add about 1/2 to 3/4 cup water and cook it in high heat. We want the tomatoes to get mushy and well cooked without any raw smell. In fact it gets aromatic with the herbs - esp. Oregano * When most of the water has been absorbed, add the beans. Make sure to rinse the canned beans in cold water first. * Add the sugar (or more if required). The sugar is to balance any tart/sour taste from the tomatoes and cutting down the acidity. Add the cilantro and give it a toss until well stirred with the tomato mixture. Make sure to be gentle since the beans can disintegrate. * Serve hot. This is not dry nor like a gravy. Its somewhere in the middle and I personally find that it does well with chapathi/roti.




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