Haricot Beans with Tomato and Lemon
These beans make a good base on which to serve grilled or pan fried fish. Alternatively serve them with a green salad and toast (wholemeal, sourdough rye!) as a nourishing lunch.
1 cup dry haricot beans, soaked overnight, then cooked until soft
2 Tbsp olive oil
1 onion, chopped
4 cloves garlic
1 red capsicum (red pepper), sliced
2 large tomatoes, chopped
Juice and zest of one lemon
Sea salt and freshly ground black pepper
Fresh herbs (e.g. parsley or basil), finely chopped
1) Heat the olive oil in a large saucepan, on a moderate heat. Add onions and garlic, sauté until soft. Add capsicum and tomatoes, continue to sauté until soft.
2) Add cooked beans and lemon juice and mix until beans are warm.
3) Season with sea salt and pepper. Mix in lemon zest and chopped herbs.