Summary

Ingredients

• 1 can beans, black, 840 g
• 400 g beans, reen, fresh
• 500 g tomato (s), passed
• 1 can corn, 50 g
• some savory, fresh
• 1 onion (s)
• 2 cloves garlic
• 2 small chilli pepper (s)
• 2 tablespoon olive oil, virgin
• 1 teaspoon, leveled smoked salt
• some pepper, ground fish

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Instructions

1. Remove the ends from the green beans and cut into pieces. Put in a saucepan with water, bring to a boil and boil for about 10 minutes, then pour into a colander to drain and set aside.
2. Put the black beans in a colander, rinse and drain. Put aside.
3. In the meantime, peel and finely dice the onion and garlic. In the case of the savory, pluck the leaves from the stems and cut finely. Core the chilli and dice finely (work with gloves if necessary).
4. Heat the olive oil in a saucepan and sauté the onion and garlic in it. Put the tomatoes, chilli, smoked salt, savory and the pre-cooked green beans in the pot, bring to the boil and, depending on the type of green bean, simmer for 20-25 minutes until the green beans are cooked through. Add black beans and corn and let it get hot. Season to taste with salt and pepper.