Ingredients for Speckled Kidney Beans Recipe with Olive Oil
500 grams of speckled kidney beans (about 2.5 cups)
1 teaspoon of salt
2 small carrots
1 potato
1 onion
1 clove of garlic
1 teacup of olive oil
1 cube of sugar
1 wooden spoon of tomato paste
Salt (I used 1-2 dessert spoons)
1.5 liters of hot water
A day before, we put the speckled kidney beans in cold salted water and cover it with a lid. The next day our speckled kidney beans will be swollen.
We drain the water and wash then, put it in our pot, put enough water to cover it and let it boil.
After about 20-25 minutes (this time may vary depending on the type of speckled kidney bean), our speckled kidney beans will be slightly softened. Drain the water and set aside.
Let's take oil in a separate pot, take the chopped onion and carrots cut into semilune and start roasting them on medium heat.
We take the crushed or grated garlic, diced potatoes and tomato paste respectively and continue to roast.
Then we add the speckled kidney beans that we have drained and add the sugar.
Lastly, we add 1.5 liters of hot water and salt according to our taste, and cook our meal until the food drains well and the kidney beans become soft (with the addition of a little more water if necessary).
We keep the cooked food in the pot without opening the lid, until it reaches room temperature.
After it comes to room temperature, we put it in the refrigerator and serve it when it cools down.
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