Barlotti Beans In Tomato Gravy

All types of beans are good for us because of they are power packed with nutrients.   Barlotti Beans  are rich in cholesterol lowering fibre  and potassium for the muscles and proper functioning of the kidneys. Apparently, Barlotti beans are a big part of the Italian kitchen. These beans can be found either dried or in the fresh version. If dried, please soak overnight to remove toxic substance called phytohemaglutinin which are present when raw. If fresh, these beans must be cooked for at least 45 mins.

Ingredients (serves 4)

2 tbsps any good quality veg oil

I medium onion chopped big

3 garlic cloves chopped big

1/2 green chilli ( or more if you prefer spicier)

3 sprigs coriander leaves

1 heaped tsp coriander powder

1/2 tsp cumin powder

1/2 tsp turmeric powder

1/2 tsp chilli powder

1/4 tsp ground pepper

Salt to season

3 medium tomatoes chopped big

3/4 cup water

1/2 cup tomato sauce

1 medium potato cubed or 1/2 bell pepper squared

32 pods of Barlotti beans, removed from pods and washed

More coriander leaves for garnishing

Method
Heat a pot with the oil and fry the onions for 2 minutes.  Add in the garlic  and green chilli and fry further.

Then add in all the spices and salt and the flavor come together.  This will be followed by the chopped tomatoes and the coriander leaves.
Cook for 5 mins till the tomatoes become pulpy.

Cool slightly and blend this tomato mixture. 

Transfer back to the pot, add in the tomato sauce and the Barlotti beans. Let the beans cook for 45 mins. Halfway through this 45 mins, add in the cubed potatoes or the cubed bell peppers. Keep an eye on the gravy to ensure it doesn't stick to the base. Add in 1/2 cup water as and when necessary.

Garnish with coriander leaves and enjoy with hot steaming rice or breads

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