Baby White Beans & Broccoli Florets In Tomato Sauce
After a day of eating fried, we should eat light. Baby beans soaked all night, boiled for 30 minutes in lots of water, when done cover until you decide what to do with them sounded like a good idea.
We had some broccoli a few days old, so I decided to add the florets 7 minutes before turning the fire off.
- 500 gr of baby white beans soaked in lots of water overnight.
- 1 onion finely chopped.
- 4 cloves of garlic thinly sliced.
- 2 carrots finely diced.
- 1 bunch celery leaves roughly chopped.
- 1- 2 cups of liquid remaining after boiling the beans.
- No salt no pepper.
- 1 Tbsp. soy sauce.
- 1 Tbsp. ketchup
- 250 ml tomato sauce. (Passato di pomodoro).
- Small head of broccoli separated into florets.
- Drain water from beans and add fresh water into a saucepan add the beans.
- Heat to boiling, reduce heat to minimum and let boil 30 minutes or until beans are soft.
- Strain, reserve 2 cups of the water beans boiled in.
- Heat oil in a wok or karahi (lots of space).
- Add onion, garlic, carrots, celery and saute for one minutes.
- Add the beans, the liquid from boiling the beans.
- Add soy sauce, ketchup and tomato sauce.
- Bring to a boil, cover, lower heat to a minimum and simmer for 30 minutes.
- 7 minutes before it is time to turn the heat off the beans add the broccoli florets.
- When time is up, turn off heat. Do not take cover off until it is time to serve.