Tuscan bean vegetables

Ingredients for 4 servings:

• 200 g beans, dried white
• 1 onion(s), finely diced
• 2 garlic cloves, finely diced
• 3 tbsp olive oil
• 200 g celery, finely chopped
• 1 stalk(s) leek, finely chopped
• 100 ml white wine
• 100 ml vegetable stock
• salt and pepper
• nutmeg
• Cayenne pepper
• Sugar
• 3 tomatoes, peeled, pitted and diced
• 30 g mixed fresh herbs (marjoram, basil, parsley)
• Herbs, some branches for garnish

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Wash the beans and place them in a bowl. Pour on water and soak the beans overnight. The next day, bring unsalted water to a boil in a pot. Drain the beans and cook in it for about 60 minutes until al dente. Sauté the onions and garlic in olive oil in a pan until translucent. Add the celery and leek and sauté. Deglaze with white wine and vegetable stock and simmer briefly. Drain the cooked beans, add them, and toss briefly. Season the beans with salt, pepper, nutmeg, cayenne pepper, and sugar. Mix in the diced tomatoes and chopped herbs. Season the vegetables again and serve garnished with herb sprigs.