Ingredients
300 gr. black-eyed beans, well rinsed
1 laurel leaf
1 medium onion, finely chopped
7 - 8 cherry tomatoes (if we find remarkable, otherwise we use 5-6 sun-dried tomatoes from a jar in the oil, drained)
salt, freshly ground pepper
2 canned tuna, drained
For the spice pesto
1/4 bunch dill, finely chopped (without the thick stalks)
1/4 bunch parsley, finely chopped (without the thick stalks)
100 ml of olive oil
1 clove of garlic, mashed (or as much garlic as we want)
1/2 tsp. sweet lemon zest
1 tsp. tablespoon lemon juice
salt, freshly ground pepper
Servings: 4
Preparation: 10΄
Cooking: 30 ′
Procedure
Put the beans in a saucepan with plenty of cold water and bay leaf and put them on high heat. Once the liquid boils, reduce the heat and simmer for as long as the foam forms. It doesn't matter if we don't use the juice - if we leave the foam, the beans don't taste as good. Boil for about 25 minutes in total (or until softened). Strain them and salt them wisely in the strainer. Once they are warm, put them in a bowl and mix them with the onion and tomatoes cut in half (or the sun-dried tomatoes, finely chopped). Stir.
Pesto: Mash all the ingredients in the multi until a thick and homogeneous mixture is obtained. If necessary (ie if the mullet knives do not turn) add a little extra olive oil, which we then remove by straining the pesto from a fine strainer.
Serving: Add the pesto to the beans and mix gently. We fix the salt and pepper. Serve on plates and "break" the tuna from the top with your fingers. Accompany with bread of your choice or nuts.