Beans with Tomatoes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
5 h.
Preparation
Ingredients
for
2
- Ingredients
- 150 grams navy bean (Small beans)
- 2 bay leaves
- 1 tsp dried thyme
- 2 ripe Tomatoes
- 2 shallots
- 3 Tbsps Canola oil
- 75 milliliters Vegetable broth
- 1 Tbsp Agave syrup
- 2 Tbsps white balsamic vinegar
- salt
- white peppers
- 2 Tbsps freshly chopped Dill
Preparation steps
1.
Soak the beans in plenty of water for 4 hours. Drain and place in cold water, about 3 times in volume of the beans. Cook with the thyme and bay leaf over low heat for about 1 hour.
2.
Right before the end of cooking, add the tomatoes to the boiling water. Blanch in cold water and remove the peel. Remove the stem and cut the flesh into cubes.
3.
Peel the shallots and chop finely. Saute in golden brown in a nonstick pan until tender. Deglaze with the vegetable stock and bring to a boil. Season the diced tomatoes with the agave syrup and balsamic vinegar. Season with salt and pepper. Drain the beans in a colander and mix with the sauce. Serve sprinkled with chopped dill.
