Hasselback potatoes, beans and kale from the tray

Ingredients for 4 servings:

• 170 g kidney beans, dried
• 1 jar kale, 620 ml
• 2 small onions
• 6 m.-sized potatoes, new, mostly waxy, unpeeled
• 10 tbsp olive oil
• 100 g dried tomatoes
• n. B. Herbs of Provence, dried
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 14 hours 30 minutes

vegetarian main course

Soak the kidney beans overnight, then rinse thoroughly and cook until tender; this takes about 1 hour. You can’t go wrong here; if the beans are too firm after 60 minutes, simply cook them for longer. Meanwhile, brush the potatoes clean with water and slice them finely, but not all the way through. Line a deep baking tray with baking paper and measure the olive oil in a cup – add it in several batches. Place the potatoes on the baking tray and brush generously with olive oil. Season with Provençal herbs and place the potatoes in the oven at 180°C (fan oven) for 30 minutes. Brush with oil again and bake for another 30 minutes. Peel the onions and slice them into rings. Spread the onion rings and sun-dried tomatoes on the tray along with the remaining oil. Add the kale to the tray along with the kidney beans. Season with salt and pepper, then return to the oven for another 15 minutes, mix everything together, and serve immediately.