Braised Giant Beans with Cherry Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 45 mins |
| Total Time | 1 hr 2 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g beans, (iantes, iant beans)
- 2 small Can (s) cherry tomatoes, or date tomatoes
- 2 vegetable onions, cut into narrow strips
- 1 bunch soup vegetables
- 1 clove garlic
- 1 ½ liter broth, possibly a little more, depends on the mass the vegetables
- 2 tablespoon tomato paste
- Oil, for frying
- salt and pepper
- Chili powder
- 2 bay leaves
Print Recipe
Pin Recipe Instructions
- Soak the giant beans in a large bowl in cold water overnight, then drain.
- The next day, clean the soup vegetables and chop them very roughly and put them in a large saucepan with the beans. Add enough water to cover the vegetables. Let everything simmer over a medium heat for about 1.5 hours until the beans are cooked through. Then drain the beans again and remove the pieces from the soup vegetables.
- Steam the onion strips and the pressed garlic in a little oil until translucent. Add the tomato paste and roast. Then drain the tomatoes, collect the tomato juice and add the juice to the onions.
- Add the giant beans to the tomato juice and onions and season everything with the spices to taste, then simmer gently for about 10 minutes. Add the cherry or date tomatoes and simmer for another 5 minutes. Please do not let the tomatoes simmer too long, otherwise they will burst.
- Season again to taste, allow to cool, remove the bay leaves and serve.
- The beans are suitable as a side dish for grilling or with a Mediterranean meat dish.
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