Ingredients:

• 2 cups of haricot beans that were soaked the previous night
• 1 large diced onion
• 2 cloves of crushed garlic
• 1 tablespoon paste (tomato paste or chilli paste)
• 2 chopped green chillies
• 1 chopped red chilli
• 1 diced carrot
• 3 tablespoons of Turna Sunflower Oil
• 4 cups of hot water
• Salt, black pepper, chilli flakes

Recipe:

Preparation of the beans; Soak the beans with plenty of water the previous night. The next day, drain the water and put the beans in the casserole pot.

Preparation of Vegetables; Heat 3 tablespoons of Turna Sunflower Oil in a pan over medium heat. Add onion and garlic and fry until the onions turn transparent. Then add tomato paste, green pepper, red pepper and carrot. Roast the vegetables for about 5 more minutes.

Cooking of the Beans; Add the roasted vegetables to the soaked beans. Season with salt, black pepper and chilli flakes. Add 4 cups of hot water and cover the lid of the casserole pot.

Cooking in the casserole; Bake the casserole in a preheated 180°C oven for about 2 hours or until the beans are soft. Cooking time may change depending on the type of beans and soaking time.

Serving; Serve the stewed baked beans hot after cooking. It makes a perfect meal with rice and pickles.

The Turna Sunflower Oil you use in this recipe adds flavour to your dish and at the same time offers a healthy cooking alternative. Turna Sunflower Oil is ideal for high temperature cooking and makes you feel its quality in every bite of this dish. Bon Appetit!