Bean Vegetables with Tomatoes

A bean recipe for every taste:

Clean the beans, blanch in well-salted water, adding the whole savory stems to the simmer.

Dip the tomatoes briefly in the bean cooking water, cool ice cold, skin, seed and finely dice.

Remove the skin from the garlic and chop finely, sauté in hot olive oil. Add the tomatoes and gently toss for a few minutes until combined into a puree.

Season to taste with salt and freshly ground pepper. Stir in the beans and bring to the table mixed with finely chopped, basil.

and finally stir in enough finely chopped savory and parsley.

by Marina Meuth and Bernd Neuner-Duttenhofer

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