Calories per serving: 173 kcal
Calories per 100g: 170 kcal
100g Beans (dry)
1 tbsp Oil
2 Cloves of Garlic
50g Sun-dried Tomatoes
2 tbsp Tomato Paste
2 tbsp Corn Starch
Salt to taste
Soak the beans for at least 4 hour or overnight.
Finely dice the onion, garlic and sun-dried tomatoes and rinse the beans. To a pan on medium heat, add the oil and onion and sauté until translucent, then add the garlic and sun-dried tomatoes sautéing again until the garlic is fragrant, about 30 seconds. Add the beans, along with enough water to cover the beans. Let this cook over medium heat for about 45 minutes or until the beans are tender. In a small mug, mix together the corn starch with some cold water until the mixture is smooth, before adding it to the beans and letting them come to a boil to thicken.
Serve over potatoes, bread, or alongside a fry up.
Store for up to 3 days in an airtight container in the fridge.
I only had chickpeas, so I used those instead of beans, however both work for this recipe.
Canned beans or chickpeas would also work for this recipe, use approximately 1 can (400g) and decrease the cooking time to about 20 minutes, as the beans or chickpeas are already cooked through and only need to be warmed.