Flat Bean Salad: Summer

• 3 tablespoons olive oil
• 2 small onions, finely chopped
• 400 g (

Heat the olive oil in a large saucepan over medium heat. Add the onions, and sauté for about 5 minutes until soft and translucent. Add the beans, then the tomatoes. Season with salt and freshly ground black pepper, and cover. Cook over low heat (add a little water if the tomatoes are not very juicy) for about 20 minutes until the vegetables are well cooked. Serve cold.