Bean and Tomato Casserole

A bean recipe for every taste:

Clean, rinse and break beans into pieces. Cook in a little boiling hot salted water for about 15 minutes. Remove the peel from the potatoes, rinse and cut into slices.simmer in a little salted water for about ten minutes.

Blanch sunflower seeds. Drain white bean seeds. Remove the skin from the onion, halve and cut into rings. Rinse and chop parsley.

Drain potatoes and beans. Heat oil, sauté onion and douse with tomatoes. Add thyme, savory and parsley, bring to a boil and simmer for about 5 minutes. Season to taste with salt and freshly ground pepper. Empty the vegetables into an ovenproof dish. Pour sauce over them. Sprinkle with seeds. Bake in heated oven (electric stove: 200 degrees /

gas stove: level 3)

bake for 20 to 25 minutes.

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