Ingredients: 4 medium Baku tomatoes, 2 cloves of garlic, half an onion, a third of a chili pepper, unrefined sea salt, a teaspoon of coconut oil, fresh lima beans or butter beans (can be replaced with green peas).
Preparation:
Wash the tomatoes, make a shallow cross-shaped cut at the bottom of each tomato, put them in a bowl and pour boiling water over for 3 minutes. Drain the boiling water and cover with cold water. Now you can easily peel off the skin.
Cut the peeled tomatoes into quarters, remove the seeds and hard core, if any, and put the pulp back into the bowl.
Put a teaspoon of coke oil in a preheated pan and fry finely chopped garlic in it, then add half a glass of water and finely chopped onion, cover and simmer over low heat for 10 minutes until the onion becomes transparent and soft. Then add the pulp of the tomatoes and finely chopped chili peppers (do not forget that after you cut the hot peppers, it is better not to touch your face and especially your eyes with your hands !!!). Season with salt to taste. Cover and simmer for a few minutes, stirring occasionally, until the sauce is smooth.
Boil water in a saucepan and place the beans (or peas) in it. Cook for about 15 minutes. Remove from heat, place in a colander to drain, and return to saucepan or deep skillet. Pour the tomato sauce on top, stir and let stand on low heat, covered for another 3-5 minutes, so that the beans are soaked in the sauce. Garnish with fresh herbs before serving.