red beans in oil
lb red or kidney beans pint bean stock
1 large onion A few sprigs parsley
2 medium tomatoes Pinch of dry chervil
3 cloves garlic Salt and pepper
2 tablespoons olive oil
Soak the beans overnight and then boil them in plenty of salty water until they are soft, but not broken. Meanwhile fry the finely sliced onion in the oil and add the skinned, roughly chopped tomatoes, crushed garlic and seasoning. Add the drained beans to this with half a pint of the bean stock and simmer for a further ten minutes. Pour into a dish and serve cold with roughly chopped parsley and chervil on top.