A bean recipe for every taste:
Soak beans for one night in five times as much water. Sauté shallots and garlic in olive oil. Add the soaked beans and fill with vegetable soup. Cook for one hour with the lid closed or in the stove at 180 degrees.
If there is still clear soup in the pot, remove the lid and reduce the heat. Dress the cooked beans with balsamic vinegar, a tablespoon of olive oil rosemary, pepper and salt. Cut the tomatoes into slices and season with salt and pepper. Roast them in a little olive oil like a cutlet.
Arrange the bean stew on the roasted tomato slices. Tip: Leftovers from the bean stew also taste very good a day later drizzled with a little bit of vinegar and white wine as a bean salad.
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