Italian bean stew

Ingredients for 4 servings:

• 750 kg beans, broad green, diagonally cut,
• 500 g tomatoes, chopped (can)
• 500 g potatoes, floury, diced
• 2 garlic cloves, coarsely chopped
• Vegetable broth, granulated
• salt and pepper
• Baking soda
• Italian herbs, to taste
• 1 large onion(s), coarsely chopped
• olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Tastes good hot and cold

Cook the beans with a little baking soda until slightly tender. Cook the diced potatoes with a little broth. Sauté the onion and garlic in olive oil, add the tomatoes, broth, and herbs, if desired, and simmer gently until the sauce is “normal” but as thick as possible. Mix in the beans and potatoes, season with salt and pepper, and enjoy. Serve with ciabatta bread. Alternatively, you can at least cook the diced potatoes in the tomato sauce, but then add a splash of water. If you like it spicy, add a few fine strips of pepperoncini peppers. Very important: Never let them get too soft! The individual ingredients must remain clearly visible and palatable.