This dish is easy and tasty. Serve it as an hors d’oeuvre or to accompany braised meat. This recipe comes courtesy of Félix Fecteau-Gauthier in Montréal.
- 5 oz tomato paste
- 18 oz lima beans
- 2 onions, chopped
- 1 Tbsp Ethiopian Berbéré, ground
- 1 bunch parsley, chopped
- 1 clove garlic, chopped
- Salt and pepper, to taste
In a pan with oil, caramelize the onions.
Without touching onions, place tomato paste in the same pan.
Add garlic to onions. Sprinkle with berbéré.
Over medium heat, blend onion, garlic and spices well (approx. 2 minutes).
With water, deglaze and work tomato paste into the mixture.
Reduce until mixture is smooth and fairly thick.
Remove from heat. Gently fold in chopped parsley and beans.
Serve warm or cold on medium-sized toasts.