Beans and cherry tomatoes
- 05. Aug 2015
There is no time. No time to enjoy. No time for idleness. No time to delve into a book. No time to make something yourself.
Perhaps we have forgotten to take time. Perhaps we should take time more often.
Perhaps we get started with this dish. Beans and cherry tomatoes, three or four twigs of savory - it does not take much more. A slice of bread to soak up the olive oil from the plate. A glas of fresh and fruity rosé. A summer evening on the balcony or in the garden. And now you take half an hour or more to enjoy the meal.
For 2 persons:
250g cherry tomatoes
3-4 twigs of savory
3 tbsp olive oil
salt and pepper
Wash the beans, cut off the ends and boil in salted water until firm to the bite.
Peal and dice the shallot and roast with olive oil in a pan. Add the beans and the tomatoes and roast gently until the tomatoes are soft.
Add the savory leaves and season with salt and pepper.