Bean salad with dried tomatoes and olives

Ingredients for 2 servings:

• 100 g beans, white, dried
• 300 ml broth, to taste
• 50 g dried tomatoes
• 1 m.-large onion(s), red
• 30 g olives, green
• 2 tbsp parsley, chopped
• 2 tbsp balsamic vinegar, lighter
• 20 ml oil
• Salt and pepper, from the mill
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

Soak the beans in plenty of water overnight, then rinse and simmer in a saucepan with the broth at low heat for about 1 hour. In the meantime, chop the tomatoes. Drain tomatoes in oil well beforehand. Peel the onion and dice them. Thinly slice the olives. Combine the vinegar, oil, pepper, and salt, and season with sugar to taste. Drain the beans and toss with the remaining ingredients. Let the salad marinate for at least 1 hour.