Zeytinyağlı barbunya: olive oil borlotti with carrots and tomato

Ingredients

For 1 serving

• Cooked borlotti beans230 g
• Carrots80 g
• Onion70 g
• Tomatoes150 g
• Garlic1 clove
• Parsley8 g
• Extra virgin olive oil14 g
• Lemon0.5
• Whole wheat bread1
• Sugar3 g
• Saltto taste

Contains: gluten,

Method

1. Chop the onion and garlic, peel the carrots and dice them into pieces of about 1 cm, and chop the tomatoes. Drain and rinse the borlotti beans.
2. Heat the extra virgin olive oil in a saucepan over medium-low heat and sweat the onion, garlic and carrots for 8 minutes, stirring, until soft.
3. Add the tomatoes, sugar, borlotti, a pinch of salt and half a glass of water.
4. Cover and cook over low heat for 25 minutes, until the carrots are tender and the sauce is thick; turn off and let it cool to lukewarm, as is traditional for olive-oil dishes.
5. Serve lukewarm with chopped parsley, lemon wedges and the wholemeal bread.