Tuscan beans in tomato and olive oil

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put the beans and 1/2 litre of water in a pot, bring to the boil briefly and cover over a low heat!!! Cook for 20 to 30 minutes (allow to swell more, so that the beans do not burst). In the meantime, carve tomatoes crosswise, place them briefly in boiling water and rinse with cold water. Skin the tomatoes, cut them in half and remove the seeds. Cut the tomatoes into cubes.

2. 2

   Peel onion and dice very finely. Wash basil, shake dry and pluck off the leaves. Put the finished beans on a sieve and drain them (a good 100 millilitres of liquid remain). Heat four tablespoons of oil in a pan. Sauté the onion in it until transparent. Add the tomatoes and fry (melt) at low heat until the tomato cubes almost dissolve. Add four tablespoons of oil, beans and basil leaves, except some for garnishing. Season with salt and pepper and heat again while stirring for two to three minutes. Heat clarified butter in another large pan. Fry the hoof steaks for six minutes while turning.

3. 3

   Add the tomatoes and fry (melt) at low heat until the tomato cubes almost dissolve. Add four tablespoons of oil, beans and basil leaves, except some for garnishing. Season with salt and pepper and heat again while stirring for two to three minutes. Heat clarified butter in another large pan. Fry the hoof steaks for six minutes while turning. Season with salt and pepper, remove from the pan and leave to rest for three to four minutes. Arrange beans and hoof steaks on four plates and garnish with basil

Nutrition Facts

KCAL
730 kcal

CARBS
52 g

FATS
31 g

PROTEINS
60 g