Bean and tomato vegetables with bacon

Ingredients for 2 servings:

• 1 gr. can/n green beans
• 5 m.-tall vine tomatoes
• 1 package of bacon cubes, streaky, approx. 200 g
• 1 m.-sized onion(s)
• 1 tsp stock powder
• e.g. salt and pepper
• 1 tbsp margarine

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Finely chop the onion. Heat the margarine in a saucepan and fry the bacon and onion until the onion cubes are translucent. Drain the broad beans well and add them to the bacon and onions and sauté gently for about 2-3 minutes. Pour boiling water over the tomatoes in a bowl until they are completely covered. After about 2 minutes, remove the tomatoes from the water with a fork and make a cross-shaped score on the underside. Peel off the skin and roughly dice the tomatoes, add them to the beans and fold in. Season with the stock powder and, if desired, salt or pepper. Stir everything together and put the lid on the pan. Simmer over medium heat for about 20 minutes, stirring occasionally. Boiled potatoes go well with this. The bacon means no meat is needed, but it can of course be served with it.