This is one of my favorite growing up dishes. The flavor is excellent; it is warming and filling. I still don’t think I make it as well as my Mom does, but I try! The photo above is of the Great Northern beans I finished soaking this morning (see How to Cook Dry Beans). The photo below is of the finished beans in the tomato sauce.
As a side note, I love to use my pasta pot for cooking beans. Draining is simple — just pull out the insert over the sink. Voila! Beans are easily separated from the water. Rinse right in the pasta insert also.
Arabic White Beans & Rice
- 1 onion, chopped
- 2 to 3 cloves garlic, chopped or crushed
- 3 cups cooked great northern beans or navy beans
- 1 can tomato paste
- 3 cups filtered water
- 3 cups brown rice, cooked
- 2 to 3 teaspoons sea salt
- 1/2 teaspoon black pepper
Over medium heat, saute onions in olive oil. After a few minutes, add garlic. Stir frequently. Let onions saute until transparent and soft.
In a 4 cup measuring cup, mix tomato paste with water until smooth.
Add great northern beans, spices and tomato paste/water mixture to pot. Taste, adjust seasonings if necessary. Simmer to heat all ingredients thoroughly.
Turn off heat. Serve over warm brown rice.
Delicious served with stewed lamb meat, or chicken chunks.
© Copyright 2008 by Wardee Harmon.
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