🍽️ Beans with Tomatoes and Apricots

Name: Beans with Tomatoes and Apricots
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g dried, white beans; 1 l vegetable broth; 50 g dried apricots; 50 g dried tomatoes; 4 spring onions (only the white part); 1 sprig rosemary; 2 tbsp orange juice; salt; cayenne pepper

52 kcal · 30 min · 4 servings

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Ingredients

350 g dried, white beans
1 l vegetable broth
50 g dried apricots
50 g dried tomatoes
4 spring onions (only the white part)
1 sprig rosemary
2 tbsp orange juice
salt
cayenne pepper

Instructions

1. Place the beans in a pot overnight and cover them completely with water.
2. Drain the water the next day and cover the beans with fresh broth. Bring the mixture to a boil and then let it simmer gently over low heat for about one and a half hours. Add more broth if needed and stir occasionally.
3. Meanwhile, cut the apricots and tomatoes into thin strips. Wash the spring onions, trim the ends, and slice them into rings. Add the spring onions, rosemary, apricots, and tomatoes to the beans during the last 15 minutes of cooking.
4. Season the beans at the end with orange juice, salt, and cayenne pepper. Remove the rosemary sprigs and serve the dish.

Nutrition per serving

kcal: 52
Protein: 3 g · Fett/Fat: 0 g · Carbs: 8 g