Pan of beans with quinoa and roasted artichoke hearts

Name: Pan of beans with quinoa and roasted artichoke hearts
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g dried kidney beans; 150 g dried black-eyed beans; 1 kg Tomatoes; 1 Onion; 2 Garlic cloves; 4 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 150 g Quinoa; 150 g Frisée salad; 2 (à 390 g sample weight) Glasses of mini artichoke hearts

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g dried kidney beans
150 g dried black-eyed beans
1 kg Tomatoes
1 Onion
2 Garlic cloves
4 TABLESPOONS Oil
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
150 g Quinoa
150 g Frisée salad
2 (à 390 g sample weight) Glasses of mini artichoke hearts

Directions

1
Soak the beans separately overnight in plenty of cold water. The next day, cook the beans separately in the soaking liquid for 40-45 minutes. In the meantime, wash the tomatoes and grate them on the coarse side of the grater. Peel onion and garlic and dice finely. Heat 2 tablespoons of oil and sauté onion and garlic. Add tomato paste and sauté briefly. Add grated tomatoes, season with salt, pepper and sugar. Let simmer for about 20 minutes, stirring several times
2
Wash the quinoa in hot water and cook in 350 ml boiling salted water for about 20 minutes. Clean, wash and drain the salad well. Pluck into bite-sized pieces. Drain the artichoke hearts. Drain the beans and let them drain. Heat 2 tablespoons of oil in a large frying pan. Brown the artichokes in it. Mix in the beans and quinoa, fry briefly. Season well with salt and pepper. Drain from the heart and mix in the salad. Season to taste. Arrange the bean pan on the tomato sauce
3
Waiting time approx. 12 hours