Lebanese Navy Beans With Tomatoes and Onion
From: gad

I love this dish. It's become a staple for me. Cheap, easy, and yummy.

SERVES 4

• 1 cup dried navy beans, soaked overnight
• 6 cups water
• 1 tablespoon extra virgin olive oil
• 2 onions, diced
• 4 garlic cloves
• 14 1/2 ounces diced tomatoes
• 3 tablespoons tomato paste
• 3 teaspoons cumin
• salt & freshly ground black pepper

Drain beans.

Combine beans in pot with water, cover, bring to boil.

Reduce heat, simmer partially covered until tender 1 to 1.5 hours. Skim off foam as it rises to top.

Drain pot reserving liquid.

In heavy bottom pot, heat oil over medium heat.

Add onions and garlic, saute until golden for about 10 minutes.

Add cumin, tomatoes, tomato paste, beans and enough of cooking liquid to cover beans.

Add salt and pepper to taste.

Simmer for 20 minutes until beans are tender and sauce has thickened.

Serve over rice or cous cous. Or, just with bread.