Colorful giant beans in vegetable and tomato sauce

Ingredients for 2 servings:

• 125 g giant beans, colored
• 1 onion(s)
• 3 garlic cloves
• 1 tbsp vegetable oil
• 2 small kohlrabi or one large one with green
• 3 large carrots with greens
• 1 pack of tomatoes, pureed, 500 g each
• 150 g water
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 14 hours 10 minutes

vegetarian

Soak the broad beans overnight, then drain and discard the soaking water. Cook the beans in enough water for 1-1.5 hours until tender. In the meantime, peel and dice the onion and garlic. Chop the kohlrabi and carrot greens. Peel and slice the kohlrabi and carrots. First, sauté the onion and garlic in oil. Add the vegetables and sauté briefly. Then pour in the cooking water and cook everything until tender. This should take about 20 minutes, depending on the size of the pieces. Strain the vegetables and reserve the cooking water. Add the passata and chopped greens to the vegetables. Add enough of the cooking water until the consistency is satisfactory. Mix everything together, season to taste, and heat through. Drain the cooked beans and add them to the dish. Serve warm.