Broad bean vegetables with tomatoes

Ingredients for 4 servings:

• 500 g beans, thick (broad beans), green, dried
• 200 g ham, raw, streaky, diced
• 3 medium-sized onions, finely chopped
• 3 cloves garlic, finely chopped
• 800 g cherry tomatoes, halved
• 1 pinch of chili powder
• 4 tbsp olive oil
• n. B. Pepper, black
• n. B. Salt

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 day 1 hour 35 minutes

very tasty, “Fave Gigante al Pomodori”

Soak the beans in a bowl with plenty of water for 24 hours. The following day, drain and rinse the beans. Bring a pot of unsalted water to a boil. Add the beans and cook for 40 minutes. In a second, non-stick pot, fry the ham in oil. Add the onions, garlic, and chili and sauté. The garlic must not brown, as this will make it bitter. Add the tomatoes, cover, and simmer for 20 minutes. Then add the cooked, drained beans, reserving some of the cooking water. Cook the vegetables on low heat for a further 30 minutes, stirring frequently. If the vegetables become too dry, add a little of the cooking water. Season to taste with salt and pepper and serve with white bread.