Roasted Bombay Beans
For the last 2 days, I have been working on spices, sauces and flavored oils whenever I can. If I can get my head up from work during nice light hours, I take a few pictures. Let me take a note of this, I'll add this to the list, while I'm trying to handle routine work, it takes me midnight to write a recipe.
Even if I steal from sleep, the hours when I can catch the calm and write 2 lines and relax a little are usually after midnight.
The hero of today's recipe is bombay beans…
Bombay is a large bean type, you can also call it the large and curved dry bean we know. In Mediterranean cuisine, mostly appetizers, piyazı or stew are made. The taste is somewhat reminiscent of navy beans.
You can also flavor the bean dish you will cook with fresh thyme, in addition to fresh rosemary. When we prepared it at school, we made an aromatic bouquet of fresh thyme, fresh rosemary and leek. After cooking the meal with this bouquet, we took the bouquet and served it.
Love…
Ingredients for Roasted Bombay Beans Recipe
- 200 g bombay beans
- 2 tablespoon of olive oil
- 60-70 gr roast
- 1 medium onion
- 1 cloves of garlic
- 3 cups meat or chicken stock
- 1 sprigs of fresh rosemary
- thyme, salt, pepper
How to Make Roasted Bombay Beans Recipe?
- Drain the beans that you soaked 1 night in advance and set aside. Chop the onion and garlic finely. Finely chop the roast.
- Take the olive oil and the chopped roasts in the pot and saute them until the oil of the roast comes out.
- When the oil comes out of the roast, add the onion and garlic and sauté for 2 minutes.
- Add broth, beans, and seasonings to the pot and mix. Cover the pot and cook on low heat until the beans are soft (approximately 1,5 hours).
- Take the rosemary sprig from the cooked dish and serve.
