Updated: Feb 7, 2022
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.