Provençal bean pan

Ingredients for 4 servings:

• 500 g beans (bush beans)
• Savory, fresh or dried
• 3 tomatoes
• 1 onion(s)
• 100 g dried meat
• 1 tbsp tomato paste
• 100 ml water
• 1 clove(s) garlic
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the beans, trim off the ends, and cut into 5-6 cm long pieces. Bring water with salt and savory (2 sprigs of fresh herb or 2 teaspoons of dried) to a boil. Add the cleaned beans and blanch for about 6-10 minutes. Drain, rinse in cold water, and let drain. Blanch the tomatoes in boiling water, peel, and cut into eighths. Peel the onion and dice. Cut the dried beef into thin strips. Place in a pan and cook. Add the onions and fry with the dried beef until translucent. Add the tomatoes and let them soften (they will break down a bit). Add the tomato paste and pour in about 100 ml of water. Now add the beans. Crush the garlic clove (more is fine, if you like) and add it to the pan. Season everything with salt and pepper, cover, and simmer for 4 minutes. Serve with baguette as a summer meal or as a side dish to grilled food.