Salad of broad beans and tomatoes

Ingredients for 4 servings:

• 500 g beans, green, broad
• 5 tomatoes
• 2 large onions
• 3 garlic cloves
• 2 tbsp tomato paste
• 1 tsp vegetable broth
• 1 tsp, heaped harissa paste
• 1 tsp heaped Ras el Hanout
• n. B. Salt
• 150 ml water
• some oil for frying (e.g. rapeseed oil or olive oil)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Wash the beans, trim off the ends, and cut into 3-4 cm long pieces. Peel the onion and dice it not too finely. Peel and dice the garlic. Wash and dice the tomatoes. Heat oil in a sufficiently large pan and fry the diced onion while stirring. Do not brown. Add the garlic and sauté briefly. Stir in the tomato paste and fry briefly, then add the beans and fry for a few minutes while stirring. Add the tomatoes, harissa, vegetable stock, and spices; mix everything well, and add water. Simmer with the lid closed for about 20 minutes at low to medium heat, until the beans are tender but still have a bite. Be careful not to burn and stir occasionally. If it becomes too dry and threatens to stick, add a little water. The water should have evaporated by the end of cooking, creating a creamy, not runny tomato sauce. Season to taste and let cool. We like to eat the beans at room temperature as a side dish with grilled food or falafel, or simply with some bread. Sprinkled with feta cheese, they also look great on a buffet.