Aromatic Mixed Beans

Name: Aromatic Mixed Beans
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 portions
Ingredients: 1 cup dry chickpeas (or 2.5 times the amount canned, drained); 1 cup dry black beans (or 2.5 times the amount canned, drained); 1 cup dry borlotti beans (or 2.5 times the amount canned, drained); 4 carrots; 2 tbsp extra virgin olive oil; 2 garlic cloves; 2 tbsp tomato paste; 3 tbsp fresh rosemary; 3 tbsp fresh sage; 2 bay leaves; 1/2 tsp salt

Prep time: 15 min
Total time: 40 min
Additional waiting time: 24 hours
Keeps: 3 days

Allergens: none listed

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Procedure

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Soak the chickpeas and beans overnight or for 24 hours (skip this step with canned chickpeas and beans).

Pressure-cook the soaked legumes for 15 minutes, starting once the cooker reaches pressure, until cooked but still firm (skip this step with canned chickpeas and beans). Drain and set aside.

Chop the carrots, press or mince the garlic, and finely mince the sage and rosemary.

Heat the olive oil in a large pot over medium heat (6/9).

Add the garlic, sage, rosemary and tomato paste. Sauté for 5 minutes.

Add the cooked legumes, carrots and bay leaves. Stir to combine.

Add enough boiling water to cover and simmer for 15–20 minutes, until the carrots are tender.

Season with salt and serve.

Nutrition per portion

Calories: 414
Carbohydrates: 67 g
Protein: 22 g
Fat: 8 g
Iron: 5.4 mg
Calcium: 119.1 mg

Additional notes

With canned chickpeas and beans: no additional soaking time required.