Lima Beans with berbéré
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.
Ingredients
- 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
Method
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1
In a pan with oil, caramelize the onions.
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2
Without touching onions, place tomato paste in the same pan.
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3
Add garlic to onions. Sprinkle with berbéré.
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4
Over medium heat, blend onion, garlic and spices well (approx. 2 minutes).
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5
With water, deglaze and work tomato paste into the mixture.
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6
Reduce until mixture is smooth and fairly thick.
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7
Remove from heat. Gently fold in chopped parsley and beans.
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8
Serve warm or cold on medium-sized toasts.
