Kidney Beans with Olive Oil

(Kurufasulye Pilaki)

1 can kidney beans, drained, washed
1 cubanelle pepper, cut in bite sizes
2-3 green onions, sliced
1 small carrot, sliced
2-3 garlic cloves, sliced
1 large tomato, diced
75 ml extra virgin olive oil
1 tbsp sugar
1 tsp salt

Place all the ingredients in a pot except the kidney beans. Add 1/2 cup water. Cook for about 15 minutes on medium heat with the lid on. Then add the kidney beans and 1 cup of hot water. Cook for another 10-12 minutes on the same heat with the lid half covered.

Place on a service plate and let cool. Sprinkle some lemon juice on top and serve cold after your main dish with fresh French or Italian style bread.

* This is a vegetarian dish.