Bean and tomato salad

Ingredients for 4 servings:

• 500 g cannellini beans or borlotti beans, dried
• 1 kg fresh tomatoes (preferably small vine tomatoes)
• 1 onion(s), finely chopped
• 3 cloves garlic, finely chopped
• n. B. olive oil, good
• n. B. salt and pepper, freshly ground

Instructions

Working time approx. 1 hour; Rest time approx. 20 hours; Total time approx. 21 hours

First of all: Please note that the amount of oil, salt, and pepper varies depending on personal preference and there is no set value. Soak the dried beans overnight in plenty of clear, unsalted water. Drain the beans and cook in generously salted, fresh water for about an hour. To control the foaming, grease the sides of the pot with a little butter. The beans should still be slightly “al dente” after cooking. Quarter the tomatoes. Large tomatoes should be deseeded to avoid too much liquid in the salad. If you have weight problems and can’t use a lot of olive oil, you can skip the deseeding. Do not deseed small vine tomatoes either. Ultimately, as is often the case, it’s a matter of taste. Place the tomato pieces in a shallow casserole dish (or similar) along with the finely chopped garlic, onion, olive oil, salt, and freshly ground pepper and let them marinate for about 3/4 to 1 hour so the salt can draw all the liquid out of the tomatoes. Meanwhile, drain the cooked beans and let them cool. Mix the beans and tomatoes and let them marinate for 6-8 hours. The longer, the better. Serve with fresh ciabatta or regular white bread and a good white wine. This bean salad is perfect as a starter or as a main meal when the weather is a bit warmer and the cooking is lighter. Notes: If you’re feeling adventurous, you can spice up the marinade with lemon juice. However, I personally advise against this, as olive oil and lemon juice can have a “powerful” effect on some people. There’s also nothing wrong with garnishing the whole thing with basil or feta cheese just before serving.