Barbunya Pilaki Bites (Gluten-Free)

Ingredients

• 1 cup Dried Kidney Beans
• 1 medium Onion
• 1 medium Carrot
• 2 medium Tomato
• 1 tablespoon Tomato Paste
• 0.5 cup Olive Oil
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.25 cup Fresh Parsley
• 1 tablespoon Lemon Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak the dried kidney beans in water overnight.
2. 2Drain the beans and place them in a pot with fresh water. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the beans are tender.
3. 3In a separate pot, sauté the diced onion and carrot in olive oil over medium heat until softened, about 5-7 minutes.
4. 4Add the diced tomatoes and tomato paste. Cook for another 3-5 minutes, stirring occasionally.
5. 5Add the cooked kidney beans to the tomato mixture. Stir in the sugar, salt, and black pepper.
6. 6Simmer for 10-15 minutes, allowing the flavors to meld.
7. 7Remove from heat and let cool completely.
8. 8Stir in the chopped parsley and lemon juice.
9. 9Serve cold or at room temperature as a snack or appetizer.

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