500g dried or 1kg of canned beans
2 ripe tomatoes
1/2 bulb garlic
If using dried beans soak overnight in clean cold water, then drain and rinse before cooking. place your beans in a deep pot. Cover with cold water but don’t add salt. Add your potato, tomatoes (squashed), garlic, herbs and drizzle of olive oil. Place on heat and bring to the boil. Skim any froth from the surface of the liquid and simmer for 40 minutes or until beans are soft and tender. Check after 25 minutes if using fresh beans.
Drain the beans leaving approximately a cup of the cooking water. Keep tomatoes, potatoes and herbs for side dishes. season with black pepper and herb vinegar.