Black Beans And Olives
|Black beans||8 Ounce, soaked (250 Grams)|
|Whole meal pasta shells||2 Ounce (50 Grams)|
|Olive oil||2 Teaspoon|
|Onions||2 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Button mushrooms||4 Ounce (125 Grams)|
|Chopped fresh rosemary||15 Milliliter (1 Tablespoon)|
|Black olives||12 , stoned and sliced|
|Chopped capers||15 Milliliter (1 Tablespoon)|
|Lemon juice||30 Milliliter (2 Tablespoon)|
|Cider vinegar||15 Milliliter (1 Tablespoon)|
|Tomato puree||15 Milliliter (1 Tablespoon)|
1. Drain the black beans. Cover with fresh water, bring to the boil and boil fast for 10 minutes. Reduce the heat, cover and simmer for 30 minutes, then drain.
2. Cook the pasta shells in boiling water for 5 minutes. Drain.
3. Heat the oil in a large pan and fry the onion and garlic for 5 minutes. Add the beans, mushrooms and rosemary, cover and cook for 5 minutes. Stir in the pasta shells, olives, capers, lemon juice and cider vinegar. Dissolve the tomato puree in 1/4 pint (150ml) of water and pour over the beans. Cover and cook gently for 10 minutes. Serve hot or cold.