White beans with kailan, tomatoes and almonds

Ingredients for 2 servings:

• 120 g white beans
• 1 tsp, leveled salt
• 40 g almonds, peeled
• 3 m.-large tomato(s)
• 4 small onions, red
• 2 medium-sized garlic cloves
• 1 small chili pepper(s), green
• 4 stalks of Kailan (Chinese broccoli)
• 2 tbsp sunflower oil
• n. B. almond flakes
• n. B. Dill

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 14 hours 10 minutes

Served with bread, it’s a great snack. A side dish to any meat dish. Recipe from Canton, China.

Soak the beans in plenty of water overnight. The next day, top up the soaking water to 1 liter and add the salt. Cover and simmer the beans gently for at least 100 minutes. Stir occasionally to prevent burning. In the meantime, wash the tomatoes, remove the stems, peel them, quarter them lengthwise, and discard the green stem base and seeds. Halve the quarters lengthwise. Chop two tomatoes into small pieces. Trim both ends of the onions and garlic cloves, peel them, and chop them into small pieces. Wash the small green chili, cut it open lengthwise, and remove the seeds. Cut it crosswise into thin strips. Discard the stem and seeds. Wash the fresh kailan and separate the leaves from the stem. Separate the woody stem below the second leaf and discard. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks and stem crosswise into thin rolls. Roughly chop the leaves. Keep the leaves and stem rolls separate. Freeze any unused produce. Measure out the frozen produce and thaw. After 90 minutes, add the kailan stalks and simmer. Finally, strain the beans and drain well. Reserve 1 cup of the cooking water. Heat the sunflower oil in a sufficiently large saucepan, add the onions and garlic, and fry well. Add the chopped tomatoes, chili, and bean mixture. Fry for 3 minutes, stirring. Deglaze with the cup of cooking water and season with salt and black pepper. Add the peeled almonds and simmer gently with the lid on for 20 minutes. Add the tomato quarters and kailan leaves after 15 minutes. Divide among the serving dishes, garnish, and serve. Enjoy as a side dish or with bread as a main course.