Ingredients

The following ingredients have 4 Servings
  • 1.125 cups dried cannellini beans (soaked overnight and drained)
  • 0.5 cup dried chickpeas (garbanzo beans)
  • 1 shallot (finely chopped)
  • 2 cloves garlic cloves (finely chopped)
  • 1 red chili pepper (deseeded and finely chopped)
  • 2 Tbsps olive oil
  • 0.75 cup canned tomatoes (chopped)
  • 0.667 cup Vegetable broth (approx.)
  • 2.667 cups waxy potatoes (peeled and chopped into bite-size chunks)
  • fresh cilantro

Instruction

  • Bring the beans to a boil in a large pan of salted water, cover and simmer for around 45 minutes until nearly cooked through.
  • Sweat the shallots, garlic and chili in hot oil.
  • Add the tomatoes, vegetable broth and potatoes, season with salt and pepper and simmer for around 20 minutes, stirring occasionally. If the mixture becomes too dry, add a little more vegetable broth.
  • Stir in the drained beans, season to taste with salt and pepper and serve garnished with cilantro leaves.