Ingredients
100 g dried kidney beans
1 onion
1 clove of garlic
300 g diced tomatoes
20 g tomato purée
Oil
Salt, pepper
Nutmeg
Thyme
Rosemary
Parsley
Chilli (optional)

Preparation
Pour cold water over the kidney beans in a pan (2-3 times the amount of water), cover and leave to soak overnight in the fridge.(2-3 times the amount of water), cover and leave to soak overnight in the fridge. The next day, strain the kidney beans, rinse and cook in fresh water for at least 1 hour in a saucepan or approx. 30 minutes in a pressure cooker.

Chop the onion into small cubes and fry in a little oil until translucent. Fry the crushed garlic clove briefly. Puree some of the beans with a hand blender, add to the pan together with the whole beans and fry briefly.
Add the tomato purée and diced tomatoes and reduce to the desired consistency. Season with salt, pepper, optional chilli, nutmeg, freshly chopped thyme, rosemary and parsley.

Tip:
A tin of kidney beans in tomato sauce is quicker.

Recipe by Franz Aigelsreiter