Tuscan beans in tomato olive oil
- 500 g fresh white bean kernels
- 2 ripe medium-sized tomatoes
- 1 medium-sized onion
- 3-4 stem (s) Basil
- 8 EL Olive oil
- salt
- pepper
-
20 g clarified butter - 4 Hoof steaks (150-180 g each)
60 minutes
light
- 1.
- Put the beans and 1/2 liter of water in a saucepan, briefly bring to the boil and covered in low heat !!!! Cook for 20 to 30 minutes (leave more to swell so the beans don't burst). In the meantime, scratch the tomatoes crosswise, briefly put them in boiling water and rinse under cold water. Skin and halve the tomatoes and remove the seeds. Cut tomatoes into cubes. Peel the onion and dice very finely. Wash the basil, shake dry and pluck the leaves off. Put the finished beans on a sieve and let them drain (a good 100 milliliters of liquid remain). Heat four tablespoons of oil in a pan. Steam the onion until translucent. Add tomatoes and simmer (melt) over low heat until the tomato cubes almost dissolve. Add four tablespoons of oil, beans and basil leaves, except for a few for garnish. Season with salt and pepper and heat again for two to three minutes while stirring. Heat the 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 let rest for three to four minutes. Arrange beans and loin steaks on four plates and garnish with basil
1 person approx:
- 730 kcal
- 3060 kJ
- 60 g protein
- 31 g fat
- 52 g carbohydrates
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