My good friend Katalin gave me her family's Hungarian recipe for the most delicious way to cook dried beans. So far I've tried it with haricot and black-eyed beans. They all taste great, especially with a dollop of plain yoghurt or raita (yoghurt, cucumber and mint).
Packed with protein and fibre - the type that helps reduce cholesterol - these beans are super healthy, super filling and super delicious.
1 large cup dried beans
1 cup chopped celery
1 onion, diced
3 cloves garlic, chopped
1 green capsicum, chopped finely
1 red capsicum, chopped finely
2-3 cups unsalted chicken stock
1 teaspoon cumin
1/4 cup vinegar (I use red wine vinegar)
Soak beans in plenty of water overnight.
Heat a little olive oil in a large fry-pan on medium heat. Add onion and garlic. Cook 2-3 minutes then add celery and capsicums. Cook 5-6 minutes until softened. Drain beans and add to fry-pan. Pour in enough stock to cover. Cover and simmer on low for 1-2 hours, adding more stock or water when necessary. The beans should end up quite saucy. Once cooked add cumin, vinegar and salt to taste.