Summary

Ingredients

• 500 g beans, reen tender
• salt
• 1 onion (s)
• 2 cloves garlic)
• 6 tablespoon olive oil, extra virgin
• 0.5 teaspoon ½ thyme, rubbed
• 3 tomato (s) (vine tomatoes)
• Black pepper from the mill
• 3 tablespoon balsamic vinegar, old man
• 4 sprigs thyme

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Instructions

1. Wash and clean the beans and cut into pieces about 4 cm long. Blanch in boiling salted water for approx. 2 minutes and drain thoroughly.
2. Peel onion and garlic and chop finely. Heat the olive oil in a deep pan and sweat the onion cubes in it. Add the garlic and let it sauté briefly. Add the beans and thyme, lightly salt and cook in a closed pot for 10-12 minutes until firm to the bite, stirring occasionally.
3. In the meantime, scratch the tomatoes crosswise, scald briefly, rinse and peel them. Remove the stem and the stones and dice the pulp.
4. When the beans are cooked, add the diced tomatoes and season with salt and pepper. If the beans are to be served as a starter, they are served lukewarm drizzled with old balsamic vinegar and a sprig of fresh thyme.
5. These beans are also a treat with some crumbled sheep cheese on top and crunchy ciabatta bread! Alternatively, these beans can also be served warm and without balsamic vinegar as a vegetable garnish. They go well with lamb or a juicy steak.