TOMAMI BROAD BEANS

Ketchup

vegetarian

main course

medium

Klaus Breinig

INGREDIENTS FOR 4 PERSONS

1 small cup of white broad beans
1/2 onion, spiked with a bay leaf and 3 cloves
1 clove of garlic
2 onions
1 small carrot
1 small hot chili pepper, pitted, in one piece
Lemon peel from one lemon
6 tbsp olive oil
5 tomatoes, peeled and cut into large chunks
1 tablespoon small celery chunks
Herb salt, oregano
100 ml TOMAMI Ketchup

INSTRUCTIONS

Soak the beans in cold water for at least 4 hours. Strain the water. Simmer the beans in fresh water in a saucepan with the lid on together with the spiked ½ onion for at least one hour. Drain and remove the onion.

Slice the ​​garlic, cut the two onions into larger chunks. Slice the carrot into thin slices. Sauté the onion, garlic, chili pepper and lemon zest lightly in the oil. Add the tomatoes, celery and
carrots. Allow to simmer for a few minutes. Add the beans (without the cooking water) to the sauce. Leave to infuse for at least an hour on a low flame. Remove the chili pepper. Add the TOMAMI Ketchup. Season to taste with salt and oregano.

Simply serve between slices of dark bread (in our picture we use zucchini pancakes)

A recipe by Klaus Breinig.