Eggplant and tomato beans

An extremely easy summer recipe with lima beans! You can use any other white beans (cannellini for instance), both dry, canned or fresh. Read here all my tips to cook the perfect beans!

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Ingredients

Serves: 4 portions

Prepping time: 10 min with canned beans / 1 day if you’re soaking dry beans

Cooking time: 15 min with canned beans / 45 min with dry beans

• 250g beans

• 1 onion

• 1 stick celery

• 2 eggplants

• 2 large tomatoes

• 20g tomato paste

• 1 lime

• 1 tablespoon yogurt

• Fresh basil to garnish

• Salt, pepper and olive oil to taste

Preparation

• Thinly slice the onion and celery and start frying them in a deep pan with some olive oil on medium heat.

• While the onion and celery are cooking, dice your eggplant. Sprinkle some salt on it and place it in a colander: this will drain it from some of its bitter water.

• Once the onion and celery are nice and translucent add your beans, the diced tomatoes, the tomato paste, and cover the beans with room temperature water. Bring to a boil and reduce the heat, then add your diced eggplants.

• Let this simmer until your beans are nice and tender the water should have reduced into a nice sauce: if necessary, add some more during the cooking process.

• Season with salt, pepper and olive oil and serve hot or cold. Top it with a dollop of yogurt, the fresh basil, and a large slice of lime to squeeze on top!