Bean Vegetables with Tomato
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 75 g beans, reen, fresh or frozen
- Salt water
- 10 cherry tomato (s)
- 0.5 ½ onion (s)
- 1 clove garlic
- 2 tablespoon olive oil
- 3 tablespoon balsamic vinegar
- salt and pepper
- Red peppers, pitted
Print Recipe
Pin Recipe Instructions
- Clean fresh beans and cut into bite-sized pieces. Cook the beans in lightly salted water for about 10-15 minutes until they are firm to the bite.
- Meanwhile cut the onion, garlic and possibly the peppers into fine cubes or rings and sauté in olive oil. Add the tomato quarters and let simmer over a low heat for about 5 minutes.
- Now drain the beans and add the balsamic vinegar. Season with salt and pepper, serve. Tastes hot as a vegetable, also good with a dollop of garlic yoghurt, and lukewarm or cold as a salad.
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