Summary

Ingredients

• 200 g beans, dried white
• 1 onion (s), finely diced
• 2 clove (s) garlic, finely diced
• 3 tablespoon olive oil
• 200 g celery, chopped into small pieces
• 1 leek, finely chopped
• 100 ml white wine
• 100 ml vegetable stock
• salt and pepper
• nutmeg
• Cayenne pepper
• sugar
• 3 tomato (s), peeled, pitted and diced
• 30 g herbs, mixed fresh (marjoram, basil, parsley)
• Herbs, a few twigs for the garnish

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Instructions

1. Wash the beans and put them in a bowl. Pour in water and soak the beans overnight. The next day, bring unsalted water to a boil in a saucepan. Drain the beans and cook in them for about 60 minutes until they are firm to the bite.
2. Sweat the onions and garlic in a pan in the olive oil until translucent. Add celery and leek and sweat with it. Deglaze with white wine and vegetable stock and let the vegetables simmer briefly. Drain the cooked beans, add and toss briefly. Season the bean vegetables with salt, pepper, nutmeg, cayenne pepper and sugar. Mix in the diced tomatoes and chopped herbs.
3. Season the vegetables again to taste and garnish with sprigs of herbs.