Recipe for White Beans and Potatoes

Extracted from Irancook
Ingredients:
1 glass white beans or black-eyed beans
1 medium potato
2 carrots
2 onions
4 garlic cloves
2 glasses gravy or chicken broth
½ glass parsley, finely chopped
2 tbsp. tomato paste
2 tbsp. flour
Salt and pepper Directions:
Soak the beans in lukewarm water overnight. Remember to change water a couple of times.
Place them inside a pot of water and cook on low heat till smooth and soft.
In another pot, drizzle a few tablespoons of oil and set over the heat. Chop up the onion and garlic. Then add into the pot and sauté till soft. Equally, add tomato paste, chopped parsley, flour, and gravy or chicken stock. Season to taste with salt and pepper and stir well. Allow to boil.
Lower the heat. Peel the potato and carrots and cut in 1-cm cubes. Transfer into the pot. Add in cooked beans as well as 2 glasses of boiling water. Cover and wait 1 hour till well-settled.
Once ready, transfer into a dish of desire. Decorate with chopped parsley and serve with bread or rice. Bon Appetite!
If desired, you can apply meat in the casserole. Also feel free to use chicken bouillon cubes dissolved in boiling water to make it fast.
Serves 4
Preparation duration: 200 minutes
Appropriate for dinner and breakfast meals