Creamy Beans with Potato, Tomato, and Onion

Ingredients

• 2 cup Dried beans (Picked over and rinsed)
• Water for soaking (Enough to completely cover the beans)
• 1 Lemon (Use the juice of half a lemon for soaking and the juice of the remaining half at the end)
• 1 tbsp Oil (For sautéing)
• 4 Garlic (Cloves)
• 1 Potato (Whole)
• 1 Tomato
• 1 Onion
• 3 Bay leaves
• Water for cooking (Enough to completely cover all the ingredients)
• 1 tbsp Salt
• Fresh cilantro (Finely chopped; amount not specified)

Steps

1. 1

   Place the dried beans in a bowl and add enough water to completely cover them.

2. 2

   Add the juice of half a lemon and soak the beans for 20 minutes.

3. 3

   In a saucepan, heat one tablespoon of oil and add the four garlic cloves. Sauté for a few seconds.

4. 4

   Add the picked-over and rinsed beans to the saucepan.

5. 5

   Add the whole potato, tomato, onion, and three bay leaves.

6. 6

   Add enough water to completely cover all the ingredients.

7. 7

   Cover the saucepan and cook over high heat. In the source, the cooking took approximately 30 minutes.

8. 8

   Uncover the saucepan after cooking and remove all the vegetables: the potato, tomato, onion, and bay leaves.

9. 9

   Transfer the removed vegetables to a blender and blend until you obtain a thick sauce. Use a spatula if necessary.

10. 10

    Return the blended mixture to the saucepan with the beans.

11. 11

    Season with one tablespoon of salt, the juice of the remaining half lemon, and finely chopped fresh cilantro.

12. 12

    Mix and serve the finished beans with their creamy texture.

Notes

The source does not specify the variety of bean, the size of the potato, tomato, or onion, the amount of cilantro, or the exact amount of water. It also does not indicate an internal temperature or a doneness cue beyond approximately 30 minutes over high heat.

Nutrition per serving

• main
• side dish
• vegetarian
• dairy-free
• gluten-free
• creamy
• one-pot cooking
• homemade food