- Yields: n/a
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
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- Soak the beans overnight, or pour boiling water over them an hour before using. Boil the beans until nearly tender, or cook under pressure for 6 minutes. Peel and chop the vegetables and fry them gently in the stock until they are giving up their own juices.
- Cool, remove from the pan and liquidize this mixture. Place the beans in a dish and pour over the liquidized vegetables, tomato purée, paprika and seasnings. If the beans are not just covered by the liquid, add a little more stock or water from the beans. Cover the dish and cook at 250F or gas mark 1 for an hour or so, or until the beans are fully tender.
- These are fantastic served with a baked potato.
Source: Andy & Shell
Submitted by: Recipe Group Member
Date: Dec 5, 1998
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