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🍽️ Classic Beans with Tomatoes

207 kcal · 30 min · 4 servings

Ingredients

• 150 g Haricots Coco (small bean seeds)
• 2 bay leaves
• 1 tsp dried thyme
• 2 ripe tomatoes
• 2 shallots
• 3 tbsp rapeseed oil
• 75 ml vegetable broth
• 1 tbsp agave syrup
• 2 tbsp white balsamic vinegar
• salt
• white pepper
• 2 tbsp freshly chopped dill

Instructions

1. 1. Place the beans in a large bowl and cover them with plenty of water.
2. 2. Let the beans soak for four hours.
3. 3. Drain the soaking water.
4. 4. Put the beans into a pot.
5. 5. Cover the beans with at least three times their volume in fresh, cold water.
6. 6. Add a bay leaf and fresh thyme sprigs to the pot.
7. 7. Cook the beans over low heat for about one hour.
8. 8. Check if the beans are tender.
9. 9. Place the tomatoes in boiling water for a few seconds.
10. 10. Remove the tomatoes immediately.
11. 11. Plunge the tomatoes into cold water to stop the cooking process (this is called shocking).
12. 12. Peel the skin off the tomatoes.
13. 13. Cut out the hard stem ends from the tomatoes.
14. 14. Dice the tomato flesh into small cubes.
15. 15. Peel the shallots.
16. 16. Dice the shallots finely.
17. 17. Fry the shallots in a non-stick pan with oil until golden yellow.
18. 18. Deglaze the pan with the vegetable broth.
19. 19. Let the liquid reduce slightly.
20. 20. Add the tomato cubes to the pan.
21. 21. Add the agave syrup to the pan.
22. 22. Add the balsamic vinegar to the pan.
23. 23. Season the sauce with salt and pepper.
24. 24. Drain the cooked beans in a sieve.
25. 25. Stir the beans into the sauce.
26. 26. Serve the dish sprinkled with chopped dill.

Nutrition per serving

• kcal: 207
• Protein: 5 g · Fett/Fat: 10 g · Carbs: 27 g