Baked White kidney beans (oven weste yetesera nech boloke)
1 lb large white kidney beans (large lima beans)
1 medium onions, finely chopped
1 can tomato puree
2 garlic cloves, finely chopped
2 bay leaves
1/2 teaspoon sugar
1/2 cup parsley, finely chopped
1 tablespoon dried oregano
Salt and pepper to taste
½ tsp sugar
Soak broad beans overnight in the large pot completely covered by water. Next day Drain and rinse them once.
Make a sauce
Heat 1/4 of the oil in a large skillet and add bay leaf, saute the onions and garlic.at low heat for 5 minutes until soft. Make sure not to burn the garlic. Add chopped celery
Add the tomato puree and chopped tomato, water, sugar, parsley, oregano, salt, and pepper. Mix well and cover and simmer for 10 -15 minutes. Switch off the heat and remove from heat.
Preheat the oven 350-400 degrees.
place the beans in a baking dish. Cover with the tomato sauce, sprinkle with salt and pepper to taste and drizzle the remaining oil on top.
Gently mix the beans and add the tomato sauce and mix it well.add some olive oil and water.Cover with aluminum foil and bake at 350-400 degrees for 45 minutes, until the beans tender. then remove the foil. Continue to bake for an additional 30-40 minutes or until most of the liquid has been absorbed.once the beans are tender or caramelize turn off the oven and serve with Teff bread enjoy.