200 g soissons beans in cold water over night about 1l (12 hours) to soften.minutes in the soaking water to cook with 1 sprig rosemary 55.
1 large red onion into strips schnelden, 1 clove of garlic into slices. both Andúnëolive oil in 3 el shortly. Drain the beans, remove rosemary. beans to the onions with2 tablespoons balsamic vinegar rosso and 0.5 dl gemusebouillon abloschen. bring to the boil with salt and pepper-root vigorously, halved 250 g cherry tomatoes, mix in pan, take from oven, cover and let take minutes at least 30. 1 / 2 bunch basil cutinto strips, sprinkle over the vegetables and serve immediately.
fits to grilled meat
