A Yemeniyah's Recipes

This is my husband’s favorite beans recipe. People in Aden have beans for breakfast and supper EVERYDAY.

Ingredients:

1. 2 cups of navy beans (the small kind) soaked overnight in water and boiled until soft but still retains its shape–don’t overcook.Make sure you drain them.

2. 2 tomatoes diced

3. 1 jalapeno finely chopped

4. 2 tblsp of cilantro finely chopped

5. 1 medium onion finely chopped

6. 2 cloves garlic minced

7. 3 tbsl of olive oil

8. 1 tsp of ghee (i used Yemenihome-made Yaf3ee Ghee)

9. 2 tblsp of tomato paste

10. salt to taste

I love the BASE for this dish–you can pracitically use it for any beans from red kidney beans to fava beans. For the base, sautee the onions in the oil and add the garlic and jalapenos. When the onions are golden brown add the tomatoes and some salt and wait for them to soften. Once they soften add the tomato paste and half a cup of water (you can use some of the water that you cooked the beans in). Let the sauce thicken. Add the beans and add some more water if you like–we like it nice and thick.

Let it simmer for about 4 minutes. Pour the ghee on top and sprinkle the cilantro for garnish and serve with bread.

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