Ingredients
1 lb kidney beans soaked overnight
2 x onion minced
4 x cloves garlic chopped
2 x green peppers minced
84 ounce minced tomatoes (3-28 ounce cans)
2 tsp oregano
1 tsp thyme
2 x bay leaves
1/4 tsp cayenne
2 x eggplants
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Enameled Dutch oven for braising, bread baking, stewing
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Soak and cook the beans. Drain off excess liquid. In a second pot, bring the onion, garlic, green pepper, tomatoes and seasonings to a boil and simmer for 10 min. Dice the eggplant and add in it. Stir in the cooked beans and simmer 20 min. Notes: Substitute 2 Tablespoons of fresh oregano for the dry, or possibly 1 Tablespoons thyme. This goes together very quickly with a pressure cooker.