Munchy Monday #39: Haricot beans with herbs

This is an easy dish to prepare, ideal alone as a first course or, as we ate it today, an accompaniment to red meat, chicken or fish. I opened a pot of ready cooked beans but you can also prepare your own from scratch - just leave the dry beans to soak for about 8 hours and then cook them the way you always do. (I use a pressure cooker and they're done in 10 minutes or so.) The quantities in this recipe are initially for four adult servings.

You will need:
A pot of cooked white haricot beans (drained weight 400g)
The juice and flesh of one ripe tomato*
2 tblsp. olive oil
A pinch of salt
A shake of each of the following herbs: thyme, rosemary, basil and oregano

Method:
Gently heat the tomato in a saucepan and add salt, olive oil, and herbs. Add the beans and stir. Heat through for a few minutes.

* To prepare the flesh and juice of a tomato, just take the tomato and cut it in half, horizontally. Grater each half, flesh side down, into a bowl. This way you leave only the skin behind. It's heaps easier than the boiling/cooling/skinning method : )