Tris of beans with bruschetta recipe for an appetizerLub the beans in boiling unsalted water, cooking them for about 10, then drain them.

Peel the leek and cut it into thin half rounds; put it in the pan with all the beans, 2 tablespoons of oil and a dash of water and cook over low heat for 18-20.

Cut the tomatoes with a cross cut, scald them in boiling water for 1, then peel them and remove the seeds, chop them into a mixture and add them to the beans. Cook for another 10, then add salt.

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