Thick Bean Salad with Eggs

Ingredients

• 4 eggs
• 2 cups thick white beans (380 ml each)
• 2 red onions
• 2 ripe tomatoes
• 3 sprigs parsley
• 2 tbsp white wine vinegar
• 150 ml Vegetable broth
• 4 tbsp olive oil
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Cook the eggs in boiling water for 10 minutes. Drain, cool, and peel. Rinse the beans well.

2. 2.

   Peel the onions and slice into thin strips. Wash the tomatoes, quarter them, remove seeds and stems, and dice into small cubes.

3. 3.

   Wash the parsley, shake dry, pluck leaves and finely chop.

4. 4.

   Mix the beans with vinegar, broth, and oil; season with salt and pepper. Let rest for at least 30 minutes. Cut the eggs into eighths.

5. 5.

   Distribute the bean mixture onto four bowls, top with tomato cubes, onion strips, and parsley. Arrange the egg pieces on top and sprinkle with additional pepper before serving.