White beans and lemon potatoes with olives and tomatoes

Ingredients for 2 servings:

• 400 g potatoes, peeled
• 2 cloves garlic, finely chopped
• Salt and pepper, freshly ground
• 90 g white beans (small variety)
• 8 tomatoes, dried in oil
• 10 large olives (herb olives), from the fresh counter
• ½ lemon(s), juice
• 3 tbsp natural yogurt
• 2 tbsp, heaped parsley, finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

nicely spicy, vegetarian

Soak the white beans in plenty of water overnight. Drain the beans the next day and cook them in lightly salted water. This takes about 50-60 minutes. Then pour them into a sieve. If you are using pre-cooked beans from a can/jar, you will need about 230g. Cut the potatoes into wedges and place them in a casserole dish with the garlic. Mix in 2 tablespoons of the oil from the pickled tomatoes and salt/pepper. Bake in a hot oven at 180°C (top/bottom heat) for about 45 minutes. Meanwhile, slice the tomatoes and slice the olives. Remove the potatoes from the oven and mix them with the tomatoes, olives, lemon juice, parsley, and yogurt. Return to the oven and finish cooking for another 15 minutes.