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| 1 ca. 1 Liter | water cold |
| 1 x ca. 450 g | Beans (kidney, navy, white, cnnelini) soaked and cooked until soft, -or |
| 3 | Cans, (16 ounce) drained (I used canned kidney beans) |
| 1 | Clove whole garlic |
| 1 gross | Onion peeled, chopped |
| 1 | Clove crushed garlic |
| 1/4 Tasse | parsley chopped |
| 1 Teelöffel | red pepper crushed flakes |
| 1 Esslöffel | Sweet red paprika |
| 2 | bay leaves |
| 2 Teelöffel | salt |
| 2 Tasse | tomatoes crushed |
| 2 Teelöffel | ground cumin |
| 2 Teelöffel | Oregano (I added this) |
| 1 Tasse | water |
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Another North African recipe from Vegetarian Journal:
(author's notes) You can mix the beans in the spicy stewfor a variety of flavors and textures. My host drained off the water by serving up the stew through a slotted wooden spoon. (I however, did not drain it at all because the rich red sauch was so delicious!)
In a stew pot, boil water with beans, cloves and onion until vegetables are tender. Drain off 2 cups of the liquid. In a saucepan, saute minced garlic (in whatever you like), chopped parsley, hot pepper flakes, paprika, bay leaves and salt for 3-5 minutes. When seasonings are slightly smoking, add crushed tomatoes, ground cumin and one cup of water. Bring this mixture to a boil, then add to the bean pot. Serve with pita over rice. Posted to fatfree digest V97 #031 by judy.mingram@West.Sun.Com (Judy Mingram -
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