Malzemeler
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2 cups cooked borlotti beans (barbunya)
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1 large onion
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5–6 cloves of garlic
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1 tablespoon olive oil
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1 tablespoon tomato paste
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Salt
Tarifler
Finely chop the onion and halve the garlic cloves.
Sauté them in a pot with olive oil over low heat with the lid closed.
Add the tomato paste and continue sautéing for a bit longer.
Add the cooked beans, enough water to cover them, and a bit of salt.
Simmer for 5–10 minutes.
