Sweet and tangy tomato with butterbeans
This recipe is inspired by the spanish pan con tomate.
Time: 15 minutes
Serves: Just you
Ingredients
Tomato, 1
Red onion, 1/2
Pomegranate molases, 2 tbsp (1 tbsp is mixed in and the other is added on top, see notes)
Garlic, 1
Olive oil, 2 tbsp
Maple syrup, 1/2 tbsp (optional but encouraged)
Salt
Pepper
Red chili flakes
Less than 1/2 can butterbeans
Parsley, 1 tbsp
Optionally, you can serve this with bread.
Once I made this two times in one day, and finished eating both as a cold and tangy bean soup while waiting for my bread to toast. So bread is very optional here.
Method
Grate the tomato as well as you can. While grating, the tomato seeds will start to flow out, in which case i usually discard them, but you totally skip this and include the seeds.
Depending on your grater and your tomato, you might not be able to grate the entire tomato, so you can just cut up the parts that you cannot grate into small pieces and add them in (tomato skin included).
Grate the garlic, add 1 tbsp pomegranate molases, 1 tbsp olive oil, the maple syrup, salt, pepper and red chili flakes. Mix well. Add in the butterbeans and mix.
Now add 1 tbsp pomegranate molases and 1 tbsp olive oil on top, more black pepper and parsley.
Serve with bread or eat as is.
Notes
Don’t skip the 1 tbsp pomegranate molases on top, as it is crucial for the flavor. The first time i made this i mixed in the 2 tbsp pomegranate molases, which was delicious, but made the dish brown (which is okay, but i want to keep the beautiful red color of the tomatoes). SO, instead of mixing the 2 tbsp in, i mix 1 tbsp in and add 1 tbsp on top.
