Tomato and onion pots with kidney beans

Ingredients for 2 servings:

• 2 large onions, approx. 300 g
• 1 pt. tomatoes, pureed, 500 g
• 1 can kidney beans, 410 g
• 4 medium-sized vine tomatoes, approx. 180 g
• 2 tbsp, heaped tomato paste
• 2 garlic cloves
• e.g. chili flakes
• Salt and pepper, white
• Olive oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Peel the onions and garlic and dice them into small cubes. Dice the tomatoes as well. Place the kidney beans in a sieve and rinse briefly. Heat the olive oil in a pan, add the diced onions, and fry until golden brown. Add the chili flakes and a little salt and pepper. Continue frying briefly while stirring. Stir in the passata and garlic and simmer for 5 minutes. Stir in the tomato paste, then the kidney beans. Continue simmering briefly. Fold in the diced tomatoes. Simmer for 5 minutes. Season to taste and add more seasoning if desired. This tomato and onion pot is delicious on its own, with baguette, or with bread rolls.