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Ingredients (4 servings)
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4 Stk. Ciabattaweckerl
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400 g Pintobohnen
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12 Stk. Datteltomaten
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1 Stk. Zitronen
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Olivenöl, Salz, Pfeffer, italienische Kräuter, Knoblauchpulver
Preparation
- Rinse and drain the pinto beans. Wash and halve the date tomatoes.
- Heat olive oil in a pan, add the tomatoes and beans, and braise with Italian herbs, garlic powder, salt, and pepper over medium heat for about 10 minutes.
- Halve the ciabatta rolls and toast them in a second pan with a little olive oil or in a toaster until golden brown and crispy.
- Season the braised beans and tomatoes with a little fresh lemon juice and serve warm on top of the toasted ciabatta halves.
