Scarlet runner beans in tomato sauce

Ingredients for 4 servings:

• 500 g beans (runner beans), dried
• n. B. Water for soaking
• 2 cups olive oil
• 2 large onions
• 6 large tomatoes, diced
• 4 garlic cloves
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

a Styrian version of the Greek Gigantes Plaki

Soak the broad beans in plenty of cold water overnight (at least 12 hours). Then cook the beans in the lightly salted soaking water until tender – this will take about 1-2 hours, depending on the size and age of the beans. Let the beans cool slightly in the cooking water. In the meantime, finely dice the onion and garlic and then heat them with the olive oil. Add the deseeded and chopped tomatoes and season generously with salt and pepper. Simmer for a few minutes. Stir in the beans and pour the mixture into a casserole dish. Bake in a preheated oven at 200°C for about 45 minutes. Serve with crusty white bread or rice.