The same rule applies as in the version with meat: the acid in the tomato fixes the cell walls of the bean and stops it cooking. The tomato has to go in after the beans have started to soften. Because it is served cold, be generous with the olive oil.
Ingredients
For the dish
For the top
Method
-
Trim the beans
Snap off the ends, pull away the strings and cut them in half.
-
Soften the onion
Cook the onion and garlic in olive oil for 8 minutes, without colouring.
-
Add the beans
Add the beans and cook for 5 minutes, then add the hot water and sugar.
-
Cook
Cook covered for 25 minutes.
-
Now add the tomato
Once the beans have softened, add the tomato, tomato paste and salt and cook for 10 minutes more.
-
Cool
Bring to room temperature in the pan and serve with a wedge of lemon.
Tips
- Add the tomato at the start and the beans will still be firm after an hour.
- Do not reduce the olive oil; it pulls back as the dish cools and the result tastes dry.
- A night in the fridge settles the flavour noticeably.
Nutrition
170
kcal
4 g
Protein
12 g
Fat
13 g
Carbs
6 g
Sugar
6 g
Fibre
Values are per serving and approximate.