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Armenian Bean Casserole with Yoghurty Onions

Submitted by Sue 19 January 2010

A lovely warming and comforting casserole. Freezes well. Serves 6 I always try and have cooked beans in the freezer for recipes such as this or you can use tinned.



8 oz pinto beans soaked overnight 3tbls olive oil 2 onions sliced 1 clove garlic 1 inch root ginger grated 1 tsp ground cumin half tsp cinnamon 1 litre veg stock 1 400g tin toms 3oz unsulphered dried apricots chopped 1oz sultanas 2 tbsp oil half tsp cumin seeds half tsp onion seeds 1 large onions 290 mls Greek yoghurt.


Rinse the beans and add fresh water and cook until soft. (I try and always have cooked pulses in the freezer to save time) Sauté the onions in oil until soft and lightly browned. Add the garlic and ginger and spices and fry for a further 2 minutes. Add the stock, toms, beans, sultanas and apricots and bring to the boil and simmer for 30 minutes or until the liquid is reduced and syrupy. Heat the oil and add seeds and fry until they pop. Add the onions and fry briskly until golden brown, Stir in the yoghurt and season with S&P to taste Serve the casserole with rice or cous cous and top with the onions.

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