- 400 gram beans
- 1 large onion
- 3 garlic cloves
- few sprigs of fresh thyme
- 1 can of tomato paste (140 gram)
- 1 can of tomato chunks (400 gram)
- 1 teaspoon smoked paprika
- olive oil
- pepper and salt to taste
- sausages of your choice
- baguette for serving
I’ve used Spanish beans / runner beans from my garden, but you can use any beans you like. If you’re using dried beans, you need to soak them overnight.
Kitchen equipment needed
- optional: large bowl, medium-sized pan and colander
- cutting board & chef’s knife
- large skillet
- wooden spoon
Preparation — 10 minutes
If you’re using dried beans you need to soak them in advance. If you’re using fresh beans, you need to cook them in advance in boiling water. The exact cooking time depends on the type of bean you’re using.
Peel the onion and garlic cloves. Finely chop the garlic cloves and divide the onion into half thin rings. For a quicker version, you can finely chop the onion instead of rings.
Finishing the beans with tomato and onion — 20 minutes
Heat a dash of olive oil in a large skillet and sauté the onion a few minutes. Add finely chopped garlic along with a few sprigs of thyme and cook a few minutes more.
Add the beans as soon as the onion is quite softened. Add tomato paste and smoked paprika and cook a little longer. Pour in canned tomatoes and let it simmer on low heat for a few minutes more, until the onion and beans are soft.
If the sauce has thickened enough but the onion isn’t soft enough, you can add a bit of water. Let it simmer a bit more until the water has evaporated.
Remove the sprigs of thyme, season with pepper and salt and serve with a sausage of your choice and some bread. Enjoy!