Baked beans of broad beans

Name: Baked beans of broad beans
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.5 kg broad beans; 7-10 Tbsp Salt; 2 Onions; 500 g Tomatoes; 8 discs Bacon (à approx. 10 g); 2-3 TABLESPOONS Olive oil; 2 TABLESPOONS demerara sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a few dashes of Worcestershire sauce; 75 g Tomato Ketchup

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.5 kg broad beans
7-10 Tbsp Salt
2 Onions
500 g Tomatoes
8 discs Bacon (à approx. 10 g)
2-3 TABLESPOONS Olive oil
2 TABLESPOONS demerara sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a few dashes of Worcestershire sauce
75 g Tomato Ketchup

Directions

1
Peel and wash the beans and cook them in boiling salted water for 5-7 minutes. Pour into a sieve, quench, drain and allow to cool slightly. Peel and finely chop the onions. Wash, clean and dice the tomatoes
2
Leave the bacon in a pan without fat until crispy, take it out. Pour oil into the pan, heat up. Fry the onions in it until they are glassy. Sprinkle with sugar and caramelize while turning. Add tomatoes, season with salt and pepper. Cover and stew for about 20 minutes.
3
In the meantime press the thick beans out of the skin. Season braised tomatoes with Worcestershire sauce. Stir in ketchup. Heat, season with salt and pepper. Add beans, heat again. Arrange in deep plates with bacon