Summary

Ingredients

• 500 g beans, dried cannelini or borlotti beans
• 1 kg tomato (s), fresh, preferably small, vine tomatoes
• 1 onion (s), finely chopped
• 3 cloves garlic, finely chopped
• Olive oil, good
• salt
• Pepper, freshly ground

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Instructions

1. This bean salad is ideal as a starter or as a main meal when it is a little warmer and the kitchen is easier.
2. Please note that the amount of oil, salt and pepper varies depending on your personal preference and there is no fixed value.
3. Soak the dried beans overnight in plenty of clear, unsalted water.
4. Drain the beans and cook them in plenty of freshly salted water for about an hour. In order to master the foam formation, smear the edge of the pot with a little butter. The beans should still be a bit al dente after they have been cooked.
5. Quarter tomatoes. Large tomatoes should be pitted so that we don`t have too much liquid in the salad afterwards. If someone has problems with their figure and has to do without a lot of olive oil, there is no need to remove the seeds. Also do not core small tomatoes on the vine. In the end, however, as is so often the case, it is always a matter of taste.
6. Put the tomato pieces together with the finely chopped garlic, onion, olive oil, salt and freshly ground pepper in a flat baking dish (or similar) and leave to marinate for about 3/4 - 1 hour so that the salt can draw all the liquid out of the tomatoes.
7. Drain the beans that have been cooked in the meantime and let them cool.
8. Mix the beans and tomatoes and leave to marinate for 6-8 hours
9. The longer the better.
10. This is served with fresh ciabata or normal white bread and a good white bread.
11. If you are brave, you can delight the marinade with the juice of a lemon.
12. For personal reasons, I advise against it, as olive oil and lemon juice have a resounding effect on some contemporaries.
13. Nothing speaks against garnishing the whole thing with basil or sheep cheese just before serving.