White Beans with Tomatoes

soak the bean seeds in enough cold water for one night.

To prepare, peel the onions. Halve one onion and finely dice the remaining two. Peel and finely chop the garlic. Drain the water from the soaked beans. Put the beans in a saucepan with the halved onion and cover well with water.

Add 1 tsp. salt and bring to a boil. Skim off the foam, put the lid on and cook the beans at a low temperature for about 45 minutes. In the meantime, heat the olive oil in a frying pan and sauté the two diced onions until translucent. Add the chopped thyme, rosemary, garlic, laurel and the tomatoes, coarsely chop the tomatoes in the frying pan. Simmer everything at low temperature without lid for about 20 minutes. When the beans are cooked, pour them into a sieve and drain them well. Mix with the tomato sauce and season with salt and freshly ground pepper. The beans go well with roast lamb or lamb chops. Or: mix as a pasta sauce under penne or other pasta cooked al dente and sprinkle with Parmesan cheese.

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