Beans with peppers and tomato

Great dish, healthy and tasty; used harissa instead of turkish red pepper paste but still tasted fine – in fact difficult to go wrong.


  • 1 onion finely chopped
  • 1/2 green pepper de-seeded and in strips – I used a whole red one
  • 20 g butter
  • 1 tablspoon concentrated tomato puree or Turkish tomato paste
  • 1 teaspoon of Turkish red pepper paste
  • 1 large fresh tomato skinned, de-seeded and diced – I probably used two medium ones
  • pinch of cumin seeds – I used large pinch of powder and didn’t bother with the heating and grinding
  • 300 ml hot water – maybe used a little less but no problem soaking up OK
  • 400g of white beans – or 115g dried beans soaked and then boiled in water without salt for ten mins, then simmered until soft (about an hour)
  • salt and pepper


Soften the onion and pepper in the butter in a large pan on a low heat; after ten mins add the tomato and pepper paste and cook for 2 mins; add the chopped up tomato and cook for two more mins; toast cumin deeds and then grind into powder and add; add hot water, boil then add the beans and simmer to reduce to thick soup for about 15 mins/


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