Thread beans, rinse and break into pieces. Soak in tap water for 3 min. Drain. Pour boiling hot tap water over tomatoes, peel and cut into pieces. Cut out the stalks. Remove the skin from the onion and chop finely. Heat oil in a saucepan. Pour in onions and cook until translucent. Add tomatoes and beans. Saute everything with lid on over medium heat for about 25 to 1/2 hour. Season with salt and pepper.
Entrée: Gazpacho Main course: Fried ribs Dessert: Currant cream
Our tip: There are many different types of beans – try a new one!
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