Israeli Rice and Beans

[the_cooking_mom]

Сахар я конечно же не добавляла. Фасоль замочила с утра и чуть отварила отдельно, чтобы сменить воду. Чеснок добавила свежий и кейл, а так же марокканские специи и куркурму. Очень вкусно!

3 tablespoons olive oil
1 large onion sliced
2 to 3 tablespoons tomato paste
2 tablespoons paprika
2 tablespoons chicken bouillon powder, vegetarian
2 tablespoons cumin*
1 to 2 tablespoons white sugar
½ teaspoon garlic powder or 1 teaspoon granulated garlic
8 ½ cups water (2 liters)
pinch baking soda
pinch salt
Put the beans in a pot with a quart of water and salt. Let it sit overnight.
Remove beans that float to the top - this is a very old way of telling which beans may have bugs in them. Pour out the water.
The same pot in which you will be cooking the beans, heat oil and sauté onion until the onions are soft and transparent.
Add tomato paste, paprika, bouillon powder, cumin, sugar, and garlic. Mix to combine.
Add water, beans, baking soda, and salt.
Cook beans until soft - about 25 to 30 minutes in a pressure cooker or 45 minutes to 1 hour on the stove or until soft. Add more water as needed.
Pour over white rice.

Источник: https://www.thetasteofkosher.com/israeli-rice-beans/#mv-creation-6-jtr