Tartare with white beans in tomato sauce

Name: tartare with white beans in tomato sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 onion; 2 el fresh parsley; 400 g kidney beans in pot; 720 g white beans in pot; 5 el traditional olive oil; 400 ml sifted tomatoes in a pack; 4 beef tartar at room temperature; 4 medium sized egg

Tartlet with white beans, kidney beans and tomatoes.

Ingredients

Directions

Chop the onion and finely chop the parsley. Let the white beans and kidney beans drain.
Heat oil in a pan and glaze the onion. Add the sifted tomatoes and heat over medium heat for 5 minutes.
Add the white beans and kidney beans and heat them on low heat in the tomato sauce. Heat in a frying pan of oil.
Sprinkle the tarttails with salt and pepper and bake them in brown and rosé from the inside for about 2-4 minutes per side.
Heat the oil in another large frying pan and carefully shake the eggs over the pan.
Fry the fried eggs over low heat for 4-5 minutes and sprinkle with salt and pepper to taste.
Remove the beans from the heat and add parsley, salt and (freshly ground) pepper to taste.
Divide the white beans in tomato sauce over plates and put a tartar on it. Place a fried egg on each tartar and serve immediately.