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Ramadan recipes

Red Beans with Tomato Recipe

Red Beans with Tomato


Total Time :
Serves 5


Place the soaked beans and the water in a medium saucepan and bring to boil. Cover and simmer over a low heat for 1 hour or until beans are cooked.

Add tomato pureed MAGGI Less Salt Chicken Stock cubes and tomato paste over the beans and simmer for few minutes (Add water if it’s needed).

Warm olive oil in a medium saucepan and sauté onion for 4 minutes or until onion is golden in color. Add garlic and stir until fragrant then pour them over the beans and simmer over a medium heat for 15 minutes.

Add spices and stir gently then remove from heat and serve.

Nutritional Information

Per Portion of 300g

Energy : 289.00 Kcal
Protein : 14.00 g
Carbohydrate : 45.00 g
Fats : 6.10 g

Your Grocery List

  • 2 cups pinto beans or 300 g, dried small red beans, soaked for 12 hours
  • 4 cups water or 1000 ml
  • 2 medium tomatoes or 300 g, peeled and pureed
  • 2 cubes MAGGI® Chicken Less Salt Stock Bouillon Cube
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 1 small onion or 100 g, chopped
  • 5 cloves garlic, crushed
  • Pinch of seven spices
  • Pinch of ground coriander

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